Ingredients Triumph

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Burt Likko

Pseudonymous Portlander. Homebrewer. Atheist. Recovering Republican. Recovering Catholic. Recovering divorcé. Editor-in-Chief Emeritus of Ordinary Times. Relapsed Lawyer, admitted to practice law (under his real name) in California and Oregon. On Twitter, to his frequent regret, at @burtlikko. House Likko's Words: Scite Verum. Colite Iusticia. Vivere Con Gaudium.

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14 Responses

  1. Avatar NewDealer says:

    A Sous Vide MachineReport

  2. Avatar NewDealer says:

    Art, Wine, Literature, Beer.

    Presumably utensils unless there are things you are not telling us about your manners 😉Report

  3. Avatar LeeEsq says:

    The ability to emulsify. Thats one of the cooking techniques I never got the hang of. Somethnig to drink with the dinner? ND suggests that beer would go well but this recipe is really calling for a good red wine, preferably an Italian or French red.Report

    • Avatar Kim says:

      I think you’re right, it does want a good red. But try some Appalachian jug wine, i think the flavor contrast would be delightful.Report

    • Avatar Burt Likko says:

      Emulsify? Do you not have a whisk?

      Okay, that’s a lot of work and we have machines in this modern Industrial Age. I use my kitchenaid with the whisk attachment. I’ve heard of using an egg beater machine in a pinch (could get a bit messy and needs a certain volume of liquid).

      Point is, whip something oily till it sets.Report

  4. Avatar North says:

    It’s Irish time, you should be eating corned beef.Report

  5. Avatar Damon says:

    A good zin to drink with it?Report

  6. Avatar Barry says:

    (drooooooooooooooooooollllllllllllllll……………..)Report