Chris Amirault

Tough question! If you've never had the Ransom, it's nearly impossible to explain, I'm afraid. Matt? Someone? Bueller?

As said above, the Ransom and Hayman's are radically different, and I can't imagine that drink being made with anything other than the Ransom. It was built precisely for that spirit. Save the Hayman's for a terrific Martinez. I've never used the R&W apricot in the drink, so can't comment on that. Will have to seek it out!

Not only do I have no regrets, but even my better half admits that this "gadget" has become indispensable in our household -- quite a feat given the price tag and the eye-rolling I have gotten from people who wonder why in the world we got it. Like the SV Supreme and the BlendTec, it has seamlessly found a place in our family routine, not because it's "high-end" but because it is incredibly useful.

I think 12-15m is low-ball, and it requires some attention at the stove. I have the time but not the attention, most school mornings! Set it and forget it the night before, to me, is the biggest benefit for that reason.

I think that Maggi is suggested as a substitute simply for the umami bomb factor.

As it's formulated for vintage recipes, it works best with same. The two drinks I've been going to consistently are a straight-up, dry Brandy Cocktail: 2 oz brandy (I use that great Marie Duffau armagnac) 1/2 oz PF curacao 2 dashes Angostura 2 dashes orange bitters (half Fee's half Regan's) orange twist And this No Name of my own: 2 oz Ransom Old Tom gin 1/2 oz PF curacao 1/2 oz Russo nocino 2 dashes Regan's orange bitters I made this Arid, Extra Dry for the crew at Cook & Brown: bartenders liked it but chef thought it too dry, hence the square bracket: 1 oz Marie Duffau Napoleon Bas Armagnac 1 oz Ransom Old Tom gin 3/4 oz Pierre Ferrand dry curacao Ancienne Methode [dash simple syrup if too dry] dash Bitter Truth Jerry Thomas Decanter bitters orange twist

I've been using it a ton. It's absolutely fantastic. I will post a few recipes when I get home. Sent using Tapatalk 2

Opinions and practices vary widely on these subjects, and you're always trying to deal with risks within various ranges, not in a binary way. I like to remember that charcuterie started in caves and dirt basements, and not in stainless steel chambers, and that helps.

Several of us around here did all sorts of crazy, ill-advised things in our basements back before curing chambers were available on the market. Here's my set-up, and you can read down that topic for a screwball description of my "method"; here's the result. It's easier if you can control the environment, of course, but I have to say I miss the good ol' days. That first batch of peperone was a labor of crazed, dangerous love.

The key step to seviche I learned -- can't remember where -- is that the citrus juice/acid that you use to marinate the fish must be discarded and a new one provided just before service. That includes aromatics: you want to discard the peppers, cilantro, garlic, whatever that you used as a marinade and provide new ones for clean flavors.

Agree with Hassouni: not much. Save for the tequila, you've got after-dinner sippers there, not cocktail ingredients per se. Lots of tequila ideas around here, though. Why'd you buy those products exactly? And welcome!

Just made the Rapscallion: 2 1/2 oz Talisker 3/4 oz Lustau PX Sherry absinthe rinse (see below) Stir; strain; lemon twist (discard). I don't have St. George absinthe so I subbed in my beloved Marteau, and instead of a rinse I dashed a bit into the mixing tin. This is one of those items that I could nurse all night long: so simple in its creation yet, in its reliance on three very complex items -- the PX sherry, Talisker, and absinthe -- one crazy, intricate drink. Not for everyone, but I'm all in.

Moist plates and the microwave if we are short on time (which is typical).

I just enjoyed a Blackthorn Cocktail: 1 1/2 oz Irish whiskey (Redbreast) 1 1/2 oz dry vermouth (Dolin) 3 dashes Angostura bitters 3 dashes absinthe (Marteau) Stir; strain; up; no garnish. Dry and subtle, it sits there like Barbara Stanwyck in "Double Indemnity" waiting for you to figure it all out, Mr. Neff. This is one of several cocktails in which the Angostura/absinthe combo nails it. It's the backbone of the Sazerac, not to mention every Improved Fill-in-the-Blank Cocktail. Many tiki drinks are inconceivable without it, and other classics (remember the Remember the Maine?) rely on it. So what gives? Why does this combo work like Miles and Coltrane? And what other libations take advantage?

Basically, I have to push down on the lid after hitting "start" so that the seal on the chamber is engaged. After that, it works like a charm, including the seal on the bags.

A gumbo or jambalaya made with chicken and tasso is a wondrous thing. I flavor mine very intensely (using Michael Ruhlman's recipe), and it would never work as a main protein for that reason.

Well, my on-going love affair with McCarthy's continues. I'm enjoying a glass of the W12-01 batch, bottled 7 May 2012, the first bottle I've had in the cabinet in a while. Glorious, weird stuff.

I'll try that drink soon, but, in the meanwhile: that's one killer name, Loeb.

Can you take a photo of those mounting screws? I'm starting to wonder if my issues -- the chamber lid requiring a push downward to establish a seal at the start of the vacuum process and, increasingly now, a stiff lid removal mechanism -- are related....

Total guess, but here's the math: eight rows of five per row on two sheet pans: 80ish? Probably could have made a few more too. I'll count the next time I make them.

Makes sense to me as well. After all, you want your brine cold and immersing the meat into liquid is the fastest way to defrost it. Why not make that liquid brine?

Looks like bone-in pork belly to me.

Thanks for all this, which I used to make the Modernist Cuisine dark beef stock this weekend. Clear as can be and astoundingly flavorful. I appreciate the help!

Really, really liked One Eared Stag across the board. Optimist was less successful -- overcooked fish and pork in particular -- but still a good fit for what we needed. But OES is terrific.

What are you going to use it in?