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Darcie B

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  1. Over at the Eat Your Books website, Jenny Hartin of The Cookbook Junkies posts a weekly Kindle sale update. The most recent one is here.
  2. Raspberry preserves. I used a strawberry corer to get round dollops.
  3. I made the "Corked" Breton Galettes. They are salty/sweet, chewy with a bit of crunch, and their flavor was impressive for such a simple recipe. I couldn't stop at just one. I'm making desserts for a fall wedding and these will definitely make the cut.
  4. Haven't checked into eG recently - glad to see this thread was still active! I (almost) made a Conquistador tonight - it's an egg white drink and I didn't want to bother with it so I didn't use it. Tequila, aged rum, lemon juice, lime juice, simple, house orange bitters (1/2 Regans 1/2 Fees). I used a resposado tequila instead of blanco, but even with that substitution it was damn tasty. Surprisingly vegetal (in a good way). FrogPrincesse - I saw your comment on the drink in EYB which is why I tried it. I hope you are still posting comments there - I value your opinion!
  5. Darcie B

    Steven Shaw

    Like many others who have posted their condolences, I haven't been on eG much recently, but I owe a debt to Steven and the entire eG community. This place was among the first where I felt a sense of community online; I met so many good friends and learned so much. My sympathies go out to Steven's family and friends.
  6. Darcie B

    10 Cane

    Bumping this thread up to hear what people have to say about 10 Cane seven (?!) years on. It only recently showed up on my liquor store shelves (or I only recently noticed it), and it's become my go-to rum for cocktails, since it frequently goes on sale for under $20 and it plays nicely with a variety of mixers. As an aside, the first time I posted a photo of the bottle, one of my friends thought it said Iocane - now all the new cocktails I make from it get Princess Bride names.
  7. Since it was on sale for 1/2 price, I just picked up a bottle of Marie Brizard brown creme de cacao. Other than coloring, is it different than the white? The description on their website is exactly the same for both, but I'd like to know if the flavors are different. I'd be willing to forsake the aesthetics to try a cocktail that calls for the white, like the 20th Century, provided the flavor profile is the same.
  8. Posting in this forum makes me feel like the dog meme, but I'm forging ahead anyway. I really haven't done anything with tequila except for margaritas, but thought I would venture out. Given the affinity of maraschino and tequila mentioned above I muddled a strawberry, added 1 1/2 oz reposado tequila, 3/4 oz Luxardo maraschino, juice of 1/2 a lime (~3/4 oz) and 1/4 oz of simple and came up with this: Maybe needs less acid, but I thought the flavors melded nicely.
  9. I use ruby and I don't find it too sour at all. This is probably my favorite rum drink so far.
  10. As someone who was raised in North Dakota to German descendents (my mom didn't speak English until she went to school), let me be the first to congratulate you on your knoephla discovery. Knoephla is the term for the dumplings, so if you didn't have dumplings in the broth you just had potato soup. For my family, key to the knoephla soup experience is the addition of celery leaves to the soup along chopped celery and onion. We didn't use carrots, but I see no reason not to use them. Second, when simmering the soup to cook the potatoes, add several whole allspice and a couple of bay leaves. Germ
  11. Got this book and David Wondrich's Imbibe last week and have been enjoying both of them immensely. I've already made a Bee's Knees, Jack Rose (from Imbibe), and the latest was the Algonquin (Rittenhouse Bonded Rye, Dolin Dry Vermouth and pineapple juice). I had to substitute Bulleit Rye and Noilly Prat. I'm definitely going to need to visit the liquor store soon with a fistful of dollars.
  12. To clarify, I do not mean that just because someone stands to profit from a particular result that any study achieving that result must be invalid. Knowing who is funding the research can bring perspective to underlying assumptions that were made, etc., especially in a non peer-reviewed study. I am a natural skeptic, and I want to know the motives behind any claims that are made.
  13. These kind of blanket assumptions are incendiary and a hindrance to rational discussion. Heck, maybe corporations are just better at keeping secrets. I find it is farfetched to argue that scientists in the CDC, NIH, etc. are all in cahoots to pull the wool over the public's eyes with regard to health risks of products and chemicals. Not to say there is never a flaw in their research, but by your "logic" the government made up evidence about the health risks of tobacco, for example. I think not. Follow the money is my mantra. Who funds the science and stands to profit or lose due to a particu
  14. For me the question is not "is this organic piece of fruit better for me than this conventional piece of fruit?", it is whether the consequences of conventional (and really, it's only been conventional for less than 100 years) farming are better or worse than alternatives including organic and IPM (integrated pest management). I think solid science indicates that there are sometimes negative consequences of our use of petrochemicals. We have dead areas in the Gulf of Mexico likely due to agricultural runoff. Soil fertility has declined, and with it the ability of many soils to hold water. Et c
  15. I've never eaten with anyone that slow, but we have some friends who dawdle. I don't mind; it allows more time to drink wine. What I don't care for is people like my sister-in-law, who eats like a prisoner: arm wrapped around her plate (to defend her food?), holding her fork like a club, shoveling in the food head down. [shudder]
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