mkayahara

That sounds right up my alley. What's the title? Yeah, I'd be curious to know the title of this one, too!

I've made Mexican chorizo using Bayless's recipe, and it stays brilliant red when cooked. No annatto in that one, but plenty of ancho chilies - way more than in some otherwise similar recipes I've seen.

I've poured pate de fruit base into flexipan forms just by transferring it into a plastic deli container and pouring it out into the mold. (It was the beet pate de fruit recipe from Next: Paris 1906, shown in my avatar off to the left there.) I would be a little worried about a confectionery funnel getting clogged.

We now have what is apparently the last word on taking photos of your restaurant meals: http://otherside.quora.com/Why-Instagramming-your-food-is-dumb

Are you maybe thinking of the Bacardi Cocktail?

Amen, Sam.

The original sauce sounds more or less like a beurre rouge (that is, the red-wine version of a beurre blanc), which I think it pretty widely assumed to be unreheatable without some magic powders; Modernist Cuisine at Home recommends a combination of xanthan gum and liquid soy lecithin. As for your mousse, I think I would just call it a flavoured whipped butter!

Precisely. Nothing irritates me more than a cocktail recipe that calls for 3 different fortified/aromatized wines. And PX is something I usually only have around Christmas, because it goes so nicely in egg nog.

This sounds really good, Chris. I do have the bitters, but I don't have the sherry. It's really never possible to have all the ingredients you need, is it?

There are a few like that. The new edition wasn't a strict reprint; it was a revision. Edit: Which was really frustrating when I was last at Violet Hour and wanted to try the Black Cat (from the new edition), but they only had the old edition on hand.

It's one of the ones from the first printing of the book, under its initial title, that was not reproduced in the newer edition. I'll have to give it a try; it looks good!

Yeah, I'm not good with tasting notes at the best of times. I would describe Ransom Old Tom as a bit malty (but not as much as, say, Geneviève), but also bright and floral. It's substantially more aromatically complex than Hayman's and (as I recall), fuller-bodied. Ransom Old Tom really is sui generis, IMO. Edit: Does it help to think that my favourite use for Hayman's is in a Martinez, while my favourite use for Ransom is in an Old Fashioned with lavender bitters, a Chartreuse rinse and a lemon twist? You gotta get a bottle.

Indeed, that's your problem right there.

Found it - Sur la Table had it, as well as a grocery and butcher in the Ferry Terminal Market. And, uh... how many bottles did you pick up? They are teeny little bottles actually - but I guess it's like a 'finishing' fish sauce. Bought two initially - said to hubby that I'd regret it if I got home with only one for myself and Anna. He of the common sense suggested I get two more. So four. Want one? If it isn't too much trouble, I'd love one! Thank you!

Found it - Sur la Table had it, as well as a grocery and butcher in the Ferry Terminal Market. And, uh... how many bottles did you pick up?

Sorry, I was a little terse in my earlier post: the full method is that they're portioned into hemisphere molds, frozen, unmolded onto a sheet tray, then baked from frozen. Apparently it leads to more even puffs, though I haven't tried it myself... I don't have a hemisphere mold that's the right size.

In the Bouchon Bakery book, they recommend using hemisphere molds.

Now, having tried pressure-cooked steel-cut oats this morning, I can say that I don't think it saves on time, when you factor in how long it takes to come up to pressure and then come back down to ambient pressure, but it does save on the "stirring and watching" part. I put half a cup of McCann's oats in a bowl with a pinch of salt, a handful of raisins and 2 cups of water, set the bowl on a trivet in the pressure cooker, and filled the cooker with water to come halfway up the sides of the bowl. Brought it to high pressure, held it there for 5 and a half minutes, then let the pressure dissipate naturally. Stirred and served, with a sprinkle of chopped walnuts and a drizzle of maple syrup. I would say it was both a little fluid and a little chewy, so I'll scale back on the water a touch next time, and up the cooking time to 7 minutes.

There was a post on Serious Eats awhile back about SAVORY OATMEAL being the new thing. They made Oats with Sriracha and Eggs... And indeed, the first reference I saw to pressure-cooked steel-cut oats was in VOLT ink., where it's used in a savoury oatmeal recipe with mushrooms, brown butter and beer.

It would help if you could give us an idea of what kind of "specialty" products you're looking for: Pastry supplies? Modernist ingredients? Chocolate supplies?

No, though apparently it's not a crème at all. It's "Védrenne prunelle de Bourgogne - liqueur".

I just got a coffee siphon recently, and I love it. I don't use it every morning, because it's more of a hassle than my French press, but I do love the coffee it produces. I'm curious about cleaning coffee oils, though: what do people use? Do we just accept that anything made out of plastic is a lost cause after a period of time?

Rather than paying Tuthilltown for a piece of their wood, why not just use toasted oak chips as in winemaking? You don't need the fancy bottle, and I'm guessing it would work out cheaper, especially if you wanted to do more than 375ml of rum at some point.

Just for kicks, I tried the Esquire formula this evening with a couple of off-beat ingredients in my bar: 1.5 oz Zwack barack palinka 0.5 oz Crème de prunelle 0.5 oz Aperol 0.5 oz lime juice It was definitely very drinkable! Not complex, though; it reminded me somehow of a Cosmopolitan.

Yes, Boudreau's ratio is great! There's an earlier thread on "no-fail" ratios.