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Paul MATEJCEK

United States METRO MILWAUKEE (WISCONSIN, USA), United States

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Paul MATEJCEK’s Avatar Paul MATEJCEK
Peter, I understand your concern, and I share it. It's as bad a "juice of half a (lime, lemon, whatever)". But what can be done? It's easy to specify a volume of juice, but what could be done about leaves? And what about the variability of muddling technique? I don't see a solution. For me, I sometimes make dated notes on the recipe, just as I do when 'tuning' someone else's recipe to my (or my wife's!) tastes. Sometimes the outcome is multiple variations. In my case, that would include margaritas and daiquiris.
Paul MATEJCEK’s Avatar Paul MATEJCEK
¼ barspoon of xanthan gum?
If you are lucky enough, like me, to own an Easy Jigger, and the author was referring to an 'American barspoon,' then you can measure 1/24 ounce.

If a Barspoon = 5 ml
then ¼ Barspoon = 1.25 ml = 0.042 oz (approx 1/24 oz)

If a Barspoon = 2.5 ml
then ¼ Barspoon = 0.625 ml = 0.0211 oz (approx 1/48 oz)

If a Barspoon = 2.4 ml = 1/8 oz
then ¼ Barspoon = 0.6 ml = 0.02 oz (approx 1/50 oz)
Paul MATEJCEK’s Avatar Paul MATEJCEK
Bourbon, Campari, Aperol, and lemon juice make a fine Paper Plane! Some folks on the west coast are replacing the lemon with lime, calling it Ruby Sippers.
Paul MATEJCEK’s Avatar Paul MATEJCEK
I plan to look for Luxardo every time I go into a bar, and when I find it, I'll taste it. I saw it in so many recipes that I bought a bottle. I think it's nasty. My wife thinks it's disgusting. So I keep wondering if I might possibly have gotten a bad bottle. But I'm not going to invest in a second one to find out!