Margaritas in PS
Comments
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laura wrote: [quote=alafairnadia][quote=alafairnadia]actually, tamarind margaritas are great. done correctly, they're more tart than the average. and done even better, the rim is sugared pepper. yum.
oh, and chile, tamarind and sugar are very authentically (blargh, that word again) mexican ingredients, especially mixed in various forms.
Sugared pepper sounds great!
I first encountered tamarind via Middle Eastern and Indian cuisines ...
interesting. for me it was always hispanic until I encountered it in asian cuisine. but yeah, I love tamarind. the goya tamarind juice cans are delish. a dash of vodka or tequila would make them delish cocktails. -
alafairnadia wrote: the goya tamarind juice cans are delish. a dash of vodka or tequila would make them delish cocktails.
Yeah, I like the goya tamarind juice. So, the sugared pepper rim ... fine ground? course? Maybe one of those multi-colored pepper mixes? -
laura wrote: [quote=alafairnadia]the goya tamarind juice cans are delish. a dash of vodka or tequila would make them delish cocktails.
Yeah, I like the goya tamarind juice. So, the sugared pepper rim ... fine ground? course? Maybe one of those multi-colored pepper mixes?
black pepper, ground. mixed with sugar. and I think it may be brown sugar. that'd add a bit of lux to the whole thing. so if it wasn't, when I had it last, use brown or turbinado sugar with the fresh ground black pepper. so good. mmmmm. -
Brown or turbinado, that makes sense. I have a feeling I might want to throw an eentsy dab of cardamom in there as well.
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I want an invite to Laura's for tequila + Paul Newman lemonade :-)
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That can be arranged. However, the door price is two blankets.
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laura wrote: That can be arranged. However, the door price is two blankets.
I have them bagged and loaded in my car. Stock up on the lemonade!
On a side note, I did have some fresh watermelon juice margaritas on my birthday one year. They were fresh and deceptively potent and would make me sway from my margarita purist views -
Following the margarita thread here but in SoHo not the Slope..... I'm nursing a monster hangover from Ginger Margaritas (so good I had 7 of 'em!) last night. Just plain magic.... till this morning. Then discovered an excellent hangover treatment in the form of a Pulled Pork Po'Boy with the most awesome fries at NoNO Kitchen.... and the friendliest, most efficient server made it a really helped alleviate the pain.
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okay, tequila is like champagne - you shouldn't get a hangover from it. if you do, something has gone drastically wrong.
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Uh, that might've been caused by the ginger/vodka cocktails I started with (we started early...).
I'd never heard that about tequila...and have felt horrible after margaritas many times. Could I just be drinking crappy tequila?? -
Crappy tequila + too much sugar (if you're drinking those fruity/frozen ones)
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Flexichick wrote: Crappy tequila + too much sugar (if you're drinking those fruity/frozen ones)
yep. a decent quality tequila in margs plus tartness (aka less sugar) = no hangover. better no hangover? a premium reposado on or off the rocks with a few limes for sipping. same with the bubbly. drink a pile of korbel? you'll feel like dogshit in the morning. drink something halfway decent, no problem. -
alafairnadia wrote: in mexico, it's generally a mix of queso fresco, jack, and fried chorizo. it stops being melty pretty quickly so you gotta eat fast. the actual texan way of doing this, which isn't really the velveeta version or the actual mexican version, is cream cheese, ro-tel and fried spicy jimmy dean sausage.
interesting. as a native texan, i've never seen or even heard of cream cheese as an ingredient for queso. i'd say that the most common version you see there is just straight rotel and velveeta, at least for homemade. also, don't see much chorizo in queso throughout texas. sometimes you see ground beef or avocado included, but not usually chorizo. -
badam wrote: [quote=alafairnadia] in mexico, it's generally a mix of queso fresco, jack, and fried chorizo. it stops being melty pretty quickly so you gotta eat fast. the actual texan way of doing this, which isn't really the velveeta version or the actual mexican version, is cream cheese, ro-tel and fried spicy jimmy dean sausage.
interesting. as a native texan, i've never seen or even heard of cream cheese as an ingredient for queso. i'd say that the most common version you see there is just straight rotel and velveeta, at least for homemade. also, don't see much chorizo in queso throughout texas. sometimes you see ground beef or avocado included, but not usually chorizo.
well, the chorizo is mexican, not texan. the jimmy dean, ro tel and cream cheese is pretty popular among housewives in houston. velveeta and ro tel sounds like a swap for the salsa I've also seen. in any case, velveeta is, at no time, truly mexican. and, frankly, no mexican (including tex mex) restaurant I've been to, except one, puts the queso, whatever version, on an enchilada. and that's what they do at lobo. -
Coming in late on this one, and it's not quite in Park Slope, but Pequena in Ft Greene has the best fresh lime margaritas I have ever tasted. Excellent food too, and a nice atmosphere, if you can get a seat (it's tiny).
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I was a bartender at Coco Roco in PS and Carroll Gardens last summer and the thing that made my margaritas so tasty was using fresh limes and lime juice, plus, IMHO Patron is the ultimate margarita maker.
Get over to the discount liquor store across from Pathmark, pick up a bottle of Patron Reposado, squeeze up some lime juice, a dash of Triple Sec and let this lovely weather take hold. For a less expensive tequila Sauza is far better than Cuervo.
Man, now I want to get home and drink...maybe if I'm bored at work tomorrow I'll post some great drinks I've figured out... -
Seconding Patron and Sauza. Cuervo tastes like battery acid to me.
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Sauza is way better than Cuervo. Cuervo just has done a better job marketing.
Patron is good, but for something less expensive I'll go for my pal Don Julio. -
Flexichick wrote: Sauza is way better than Cuervo. Cuervo just has done a better job marketing.
Yeah, I was going to suggest Don Julio as well but its not much cheaper than Patron...
Patron is good, but for something less expensive I'll go for my pal Don Julio. -
I'm going to head out and buy me a bottle of recommended tequila and make my own. I hate the sweet, sugary margaritas. For me it's straight-up, with salt, sour as possible. I hate to confess, I think I've generally believed the hype and bought Cuervo - thanks for the education!
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Tell us what you learn....IF you remember anything at all
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To test this scientifically, I guess I should drink at least 7, or I won't have anything to compare it to...! (Maybe not on a school night huh?)
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FurryGreyBOy wrote: To test this scientifically, I guess I should drink at least 7, or I won't have anything to compare it to...! (Maybe not on a school night huh?)
In the interest of science, I suggest Herradura silver or Centenario
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My favorite is still Corralejo, their Reposado is my choice... not all that expensive, either...
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Thanks! I guess I'll try and pick up one of those and report my findings tomorrow..
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oh man - now I'm confused..... this could be a long project....
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Herradura is good stuff too. Flexi's Seal of Approval on that one. Not sure if I have had Centenario
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I used to work at a place that carried about 60 tequilas. My suggestion was my favorite sipping tequila... Although it would be... well, not very economical... the best margs I've made featured Don Eduardo Anejo. I like anejos for margs, reposados for sipping, but that's just me... anywho...
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Test results:
Went with Centenario & Triple Sec (3:1) with fresh lime and salt. Had 3 (which may have been more generous than bar servings) and thought I was going to die the next day.
Maybe it's just me, and I should avoid tequila?? -
FurryGreyBOy wrote: Test results:
maybe you should eat when you drink?
Went with Centenario & Triple Sec (3:1) with fresh lime and salt. Had 3 (which may have been more generous than bar servings) and thought I was going to die the next day.
Maybe it's just me, and I should avoid tequila??
the test sample sounds correct . . . although one or two *could* be your margarita maximum . . .
or maybe . . . were the limes organic?
:twisted:
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