Chris Amirault

I guarantee that a phone call or email to Adam at Boston Shaker will get you satisfaction. I have no connection to his business other than being grateful that it exists, but I assure you that Adam has come through personally and professionally whenever we've needed him to do so.

So for you it's "weekly or monthly?" not "daily or weekly?"

It does -- andI just googled Allahabad to see you on a map.

It's funny what counts as "local": here in RI, stuff from 200-300 miles away in Maine is considered local, but you consider Sicily non-local. You should meet my rich uncle. For that matter, so should I.

Can everyone share where they live, at least in general characteristics? I think that'd say a lot. I now live in the NE US suburbs (Coventry RI), and save for today and Saturday (farmers market days), most of my shopping involves stores like Whole Foods, a megagrocer, and a set of Khmer, Indian, Central American, Japanese, Mexican, and West African stores. With my schedule, it seems nearly impossible to figure out how I could anything daily except hit Whole Foods.

I share these fantasies and do not live them. Shopping daily would slice 20-30 minutes away from time with my family each day, and I much prefer time with my wife and daughters to time in shopping lines. However, I look forward to shopping daily in my empty-nest retirement, spent in a small French village with the best meat, fish, and produce available daily in small markets a few blocks from my well-appointed kitchen. Did I mention the vast funds provided to a Swiss bank account by an auntie I didn't know I had? Bon appetit!

Ah, the Heartland Gathering is picking up steam!!

Good work, Sam. I keep telling my parents to get with the batch centrifuging, but they're such slackers.

No, just sedimentary settling over time (works ok) and using a pump, a Buchner filter, and an Erlenmeyer flask (nope). You?

Rabbit with spaetzle?

Fresh peaches have always left louche-y haze in my infused booze.

Following eagerly and regretting I can't attend. I expect much detail both verbal and photographic, streaming live whenever possible!

Placed my order too, but shipping isn't expected for a week or so. We'll have to reach out to those at Tales for the details. The preview on Blurb did reveal that Erik's drink (eje here) is the Ashtray Heart. That's a great drink.

Here are the three I sent Maks: Rough & Tumble 2 oz dark rum (Brugal Extra Viejo or Inner Circle Green, ideally, though they produce very different drinks) 1/2 oz Branca Menta 1/2 oz Clement Creole Shrubb OF glass. Stir; strain over fresh crushed ice. Flamed orange oval. Viggo Cocktail 1 oz Bluecoat gin 1/2 oz Aalborg akvavit 1/2 oz Martini & Rossi sweet vermouth 1/3 oz fresh lemon juice 1/4 oz 1:1 simple syrup dash Angostura half a kirby cucumber roughly diced Coupe. Shake; fine strain. No garnish. Cocktail Tradicional y Holandes 1 1/2 oz Genevieve 1 oz mezcal barspoon gum syrup dash Angostura Coupe. Stir; strain. Lemon twist rimmed and in. My money's on the Rough & Tumble.

Wow! I had literally no idea. Does anyone have it? What drink?

Did this turn out? Oh, yes, sorry -- it even got published here locally, though I doubt that there was a run on genever as a result! Genever Toddy 4 hot water slice lemon 2 genever 1 T lavender honey tea syrup* 1 t maraschino *8 parts water (1 c), 1 part dried whole black tea (1/8 c), 4 parts honey (1/2 c), 2 parts dried lavender (1/4 c). Boil the water and steep the tea for 4 minutes. Strain, check the temperature and heat if necessary to get in the 180-200F range. Add the lavender and honey and steep until cool. Sorry for the volume instead of weigh on the syrup recipe, but it was written for a restaurant kitchen that doesn't like to get out the scale for those crazy bartenders.

Hi Peter, I haven't done a comparison and would be very interested to read about yours! As for cooking the bacon SV, I don't time it precisely, since I just want to get it to temp and can hold it there a bit longer. Plus it's usually warm going in. So... maybe 90m?

Saugy's are consistently available at Shaw's and, iirc, Stop n Shop supermarkets. They show up now and then on restaurant menus, but Holly's right: there are no hot dog shacks proper featuring them of which I'm aware.

Nice write-up! For those eager to try out more hot dog options, seek out Olneyville NY System (Olneyville in Providence or Cranston), Original NY System (Smith Hill in Providence), John's NYS on the Cranston/Warwick line... and a newcomer, East Side Creamery on Ives St in Providence. I may just have had two there yesterday.

Yep -- here it is. "Recipe" is a rather generous word.

How much nuka to leave on? Update: my bed is coming along nicely, and the small cucumbers turned out great. They definitely improve with a quick spell in the fridge. My 6 year old and I are loving them; my wife, not so much. I'm wondering if the way to go is (1) remove from nuka and wash off; (2) vacuum seal; (3) ice bath; (4) serve.

There are literally dozens of recipes in this bitters topic, and many of the people who make the best artisanal bitters in the world are Society members. I'll try to dig a few of my homebrews out later today.

I dunno how they do it, but Trader Joe's never has moist-bottomed meat packaging, unlike virtually every other styrofoam 'n' plastic wrap grocer.

Very eager to follow along, Peter!

Quick question for the experts. I made black beans last night and, while most came out excellent after an all-day soak and 3m in the Presto, there were a few that were not tender. What gives? Any tips, adjustments, whatever?