Yajna Patni

to be fair to the parfumier, a lot of the substituting has had to do with legislation about many of the natural substances that were being used. They are not allowed to use them anymore so have had to reformulate. The resulting scent is never ever quite the same. The liquor makers though are not dealing with the kind laws that have decimated the perfume industry. Decimated scent wise, not money wise obviously.

I have been making hot chocolate with chartreuse. I have been using two table spoons of cocoa powder, I have valhrona at the moment, one spoon of green and black hot chocolate for the sugar and vanilla etc, and mixing this to a slurry with an ounce of green chartreuse. I have topped the cup which is usually diner coffee mug style, up to the top with hot milk, or hot milk and some water. I have been trying to cut back on the calories a little, but actually prefer hot chocolate less creamy. I like it bitter and chocolaty. I was very surprised to find how well the chocolate marries with the chartreuse. It reminded me of another odd sounding combo, which is star anise and chocolate. I used to make chocolate chai sometimes. (common on street corners in india, or it was when I was there) and I use star anise sometimes in my chai spice. Very good.

For the artillery punch I used white zin, which felt a bit weird, but it was recomended in the book, and really did work with the flavours. The one I got was not too too sweet, so I think that helped, also the rye, being hot and strong, and the j wray made the tastes complex enough that it was not sweet strawberry wine with strawberries.

I made Chatham artillery punch for Christmas too. I used the version from imbibe. I used the strawberries and rye. I let the first part sit for 5 days. I used cava for the champagne, which i know was wrong, but it was the last item on my list, and had to be bought with what money there was. It tasted great. I was very home maker ish and made an ice ring with holly in it for decoration. My guests loved it. I had to issue a strong liquor warning... it tasted of strawberries, too much to signal strong liquor to those who are not familiar with my drinks! It was a big hit with my guests. For desert we had gingerbread and I made hot apple toddies with baked apples and a bottle of Lairds apple brandy. This was much liked too.

With my new little bottle of chartreuse the last word hit the spot last night. I love drinks where you cant taste the individual components. To night I think I am going to put some into hot chocolate.

I do have maraschino! I made a last word last night, and was blown away. That is my kind of drink. It seemed at first like it was too sweet, but it actually wasn't. It had a kind of old fashioned "perfumy" taste that i love. I think people describe it as "funky" but that sounds too james brown to me, this was more.... eartha kitt. And yes, it is a 200 ml bottle.

I stopped by the wine and cheese cask in somerville on my way home from work, because Santa had whispered in my ear that i should get a bottle of redbreast, and put it in my stocking. Lo and behold the Christmas miracle. There was a little 200ml bottle of green chartreuse on the shelf. Just one left. and with the redbreast, it added up to the amount of my Christmas bonus. Yee haw! now i have to figure out what to make with it. The chartreuse that is. The whiskey i will open on Christmas morning, act all surprised, and pour my self a glass.

I had a whiskey skin, made with tyrconnell. I did not have white sugar so I used honey. It was really good. I probably needed caffeine though... i still have work to do tonight!

I make my idli similar to you. I have no scientific knowledge. I don't use methi because i cant stand the taste. I have heard it helps the wild yeasts. It definitely sounds like you are picking up mold instead of yeast. I have had this happen with sourdough though not Idli. Would using a different spot to ferment help? I think somewhere buried on the India forum is a long thread on idli, where Gautam, who does know everything from a scientific point of view has posted a lot on using methi to help the yeasts, and also on different kinds of rice. I am not nearly as much of a purist as jenni, and I often do not have par boiled rice around so I use basmati, I have also used jasmine. It has all fermented, although when it is damp and cold it takes a while longer.

Yeah, sometimes the options aren't an option. I would have preferred to get the big bottles of both but the LCBO only carries the 375ml. Funny how that happens isn't it?

I have been looking for half bottles for a while. I don't need a whole one. But I have not been able to come across them, at least in the cambridge, somerville MA kind of area.

It is the over proof. I should try slipping some into a maitai, which is the only Tiki drink I am really comfortable with...(and do not have to run out and buy a million bottles for) I was impressed with how strong the taste was.

wow that sounds good Katie! I broke into my wray and nephews tonight. I have been doing weight watchers for the last few weeks, and have not had that many calories to play with , but tonight i tried it as suggested way back thread with some ting. Wow! the rum shines through. I love the strong strong treacly funk. i need to move beyond soda style drinks with this. would it make a daiquiri?

I got a bottle of luxardo amaretto. One of my favorite winter drinks is hot cocoa with amaretto. I usually use dutched cocoa, milk and amaretto. I have always used disarono before, but wow! the luxardo is so much better! more depth of flavour and less sweet.

the outside skin is brown like ginger , and the inside is an orangey yellow.

I know not a single thing about mexico, but could it be fresh turmeric? turmeric is a yellow root that looks a lot like a slightly smaller yellow ginger root.

fair enough Jenni! I am used to cooking for one, it is most of what I have done for years, it does get easier! I am with you on the microwave. I am happy to hear the microwaved iddlis are vile, another nail in the microwave's coffin. You have a lot more energy for food prep than I do! It is wonderful to know people do it properly though. I cook because it is cheaper and most food i eat out is disgusting, but mostly i just want it to be fast. Kudos to you!

Hey jenni, don't get me wrong, i am far far too lazy to get this together for my own breakfast, but I find iddi quite easy for one. If you make a tub of batter it keeps for nearly a week in the fridge, and you can steam up a few as you go. If you make a whole load of iddli you can also freeze them, and take them out singely. I have seen microwave iddli makers but don't have a microwave. Sambar also will keep in a tupperware or something for nearly a week. I take it out portion by portion and heat it. I bet you could freeze it in single portions too. My freezer is not really good enough to hand that kind of task. Again. I am far too lazy to do this kind of work, esp for breakfast, but if you are not, I think there is a way!

Goodwill, Savers, The salvation army..... etc. loads and loads of them, mostly for under a dollar.

Brown bitter and stirred may be my favorite category. I really like a ala Louisianne. I may try making it with out the absinthe. Which I do not usually care for an do not have. Does leaving out the dash of absinthe or pernod really change this into something else?

Khandvi! mmmmmmmmmmmm so good!

mmmmmmm patra.

I got a half bottle of benedictine the other day so I could make some ft. Washington Flips for the winter, and I was looking on cocktail DB for more cocktails using it, (that do not have chartreuse, as i do not yet have a bottle of that. $50 is always just more than i have)and I found an Argentina cocktail. half each gin and dry vermouth, and a quarter coutreau and benedictine with orange and angostura bitters. I may have slightly over done the cointreau and benedictine. 1/4 ounce is a small measure. I increased my dashes of angostura after the first sip, i prefer fairly heavy bitter. I wont make this drink again, but it was not worthy of the sink. If i was to sum it up in gross terms i would say marmalade tini. I may also be a little jaded with cocktails containing cointreau or orange.

From all the way back at the begining... I love the idea of naming drinks after Hong kong movies. I think there are a few tiki drinks that could be named after Jackie Chan's classic, Drunken Master. I guess its not really appealing if you were selling it, but it would make me laugh.

I am with hassount. This is my #1tip to good black tea.