Chris Amirault

I've been a fan of the bancha and hojicha at Norbu for some time, but it appears that Greg isn't carrying them any more. Are there other options out there to recommend? I particularly like the roastier, woodsier varieties. Thanks!

One of my favorite things in the world is my bag of piloncillo from our own Steve Sando at Rancho Gordo. Granulated and remarkably flavorful, it's perfect for all sorts of applications (including cocktails).

Please post that, radtek. Sounds very intriguing. I'm just getting started, but will be fiddling with the basic foundation that's come to be expected at my house: ras al hanout root chips, smoked roasted turkey breast with red onions & oranges, kalkun frikadeller (Danish turkey meatballs), gravy, pecan stuffing with sage and pancetta, mashed potatoes, roasted carrots, rutabagas, & parsnips, brussel sprouts with bacon and sherry, cranberry sauce with ginger & orange, cucumber & vidalia pickles. There'll be a side from a guest of curried sweet potatoes. Not sure what, if anything, I'll change....

Finally have the ability to start to figure out the Thanksgiving menu this year. Here are last year's menus, and here's the topic devoted to helping out other members as we soldier through the prep, cooking, and service. What's your pleasure?

In Imbibe! David Wondrich is skeptical about using tequila for a toddy, but this is pretty damned skippy: 3 oz Herradura añejo tequila 1/2 oz Citronge 1 t raw agave syrup 3 dashes Bittermens xocolatl bitters hot water to fill

Thanks again, everyone. I have reservations at both One Eared Stag and the Optimist and will report back.

Thanks -- that's extremely helpful!

I love this PF dry curacao so much I can barely stand it. Tonight's libation: 2 oz Ransom OT gin 1/2 oz Pierre Ferrand dry curacao 1/2 oz Russo nocino dash Gary Regan's #6 orange bitters Stir, strain, up, no garnish. Really changes as it warms. A long, delicious nightcap.

Thanks, toolprincess! Any other ideas out there?

Yep, that's a keeper.

I've got four -- count 'em -- four dinners in a row that I'll be hosting while in Atlanta for a convention next month, and I'd like to get them booked as soon as possible. If I can hit a $20-40 pp price point for a drink, shared app(s), and an entree, I'd be happy. These are not food fiends such as yours truly, so something interesting enough but quality would be great. Any and all recommendations would be appreciated. Thanks in advance.

So... given that I have this venting PC, is it a useful tool relative to a stockpot brought just below a simmer and held there?

Umm... care to explain a bit more?

Made a batch of stock in a Presto stainless steel 6-quart stovetop pressure cooker -- but the batch was too big and I ended up taking off the top and just using it as a stockpot. However, it raised a question: in the MC book there's a reference to bringing the pressure cooker to pressure without bring it to the boil. Is that something that's possible with something like the Presto?

Tonight's drink courtesy of our own bostonapothecary: Used the Bruichladdich Port Charlotte An Turas Mor for the scotch and, subbing in Martini & Rossi sweet vermouth, I added an additional dash of Jerry Thomas bitters. Lovely: tx, Stephen.

Thanks, guys. I was pretty honored that Daniel Shoemaker asked to include it on his menu at Teardrop.

Thanks, Pedro! It was a pleasure to do that work -- and an honor to be able to reflect on the astonishing contributions of many members like you over the years.

My pleasure, Matt! I agree that the mezcal is essential to the OOF. I usually use Chinaco or Herradura añejo as the base spirit, and the Del Maguey gives that velvety, leathery tequila a sturdy backbone. Truly a remarkable drink.

Back at it, this time trying for a toddy with pomegranate molasses, some tasty pilloncillo... uh... xocolatl bitters... maybe bourbon... uh... ... Into. The. Sink. I can report that the Oaxacan Old Fashioned makes a fine "toddy" base, OTOH.

Difficult to get into I get. But overrated? What gives?

What in the world produced this rather bizarre judgment?

Just to clarify: what sort of baked beans are we discussing here? If Boston baked beans, then there are some adjustments to make.

A couple of years ago, Paul Clarke over at Cocktail Chronicles shared this drink by Jim Romdall of Vessel: The Bumpass Hound 2 oz aged rye (I used 2 1/2 oz of Rittenhouse BIB bc of the next substitute) 1/2 oz rye white dog (only have Buffalo Trace Mash #1, so it's a bit more corny than ideal) 1/4 oz Fernet Branca 1/4 oz simple (I used a scant 1/4 oz of gum syrup) dash Angostura bitters orange twist, for garnish Stir; strain; twist.

Stock project on hold this weekend, will which give me more time to figure it out. Janet, do you dedicate one of those ice cube trays to this savory purpose?

I think that I will have to yield to the pressure of using the pressure cooker for the first time. I've resisted bc I had the sense that I would have to do multiple batches for this volume. We'll see...