FrogPrincesse

Last night was for Bourdain. He said his last meal would be bone marrow prepared by Fergus Henderson, so that was my inspiration. I also cooked a ribeye sous vide and finished it in bone marrow fat.

Devastating. He really changed the food world with his unique point of view. I feel so sad for his family, especially his young daughter.

It does look very interesting (I love the Capovilla PMG blanc, it is sublime)! Do you have any tasting notes on the Liberation 2015?

I follow the instructions from the box, exactly as written. The egg wash is right before they go in the oven, 20-25 min at 350F.

They look a bit flat. Here is what mine look like typically:

I love the chocolate croissants and their “airiness” (I use the egg wash and bake them in a regular oven). I always keep some in the freezer. They are much better than the vast majority of the ones I can buy already baked.

It’s in the bath! It’s a 4-pound point-cut brisket. I went with salt, pepper, a small tablespoon of pink salt, and 1/2 teaspoon of liquid smoke since I may finish it in the oven (I haven’t decided for sure how to finish it).

I am about to do the same here. I am going for 155F/24 hours because I want the fall apart texture.

I just heard you in Episode 304. (I am going through all episodes backwards and they are pretty hilarious, I have to agree! My daughter who is 11.5 is a fan now because we listen to it in the car, it's our new routine!)

Oh the horror. Did you send it back?

That sounds delicious. Would be even more delicious in a tiki mug! 1944 Mai Tai (Trader Vic) 1 oz each Jamaica and Martinique r(h)ums (2 oz Denizen Merchant’s reserve) 1 oz lime juice 1/2 oz orange curaçao (Clement Creole shrubb) 1/4 oz orgeat (Small Hand Foods) 1/4 oz simple syrup

Plenty of room - for example I have a bunch of Daiquiri variations on my blog. My favorite is a classic 10:3:2 made with rhum agricole.

Showing skill in making a Martini for example is asking for the customer’s preference (for the gin, garnish, etc), stirring properly, using a chilled glass, expressing the lemon peel, etc - you can tell a lot by these little things. On the other hand, if it is served barely cold with ice crystals at the surface... you know right away that you are not in good hands. With Manhattans, you’d be surprised at what you get sometimes (even in bars that have decent cocktail menus) - once I got a drink that had been shaken and was served on ice, garnished with neon cherries and a couple of little black plastic straws. Still drinkable of course. But that drink told me that their cocktail program was mostly for show and that they were lacking the foundations. I once had the most beautiful Negroni at a bar in Japan. They must have spent at least 20 minutes making it and I had no idea why it was taking so long. It arrives in a beautiful old fashioned glass with clear ice, and a thin strip of orange peel that was must have been the length of an entire orange, coiled inside the glass (a bit like a horse’s neck). This clearly showed their attention to detail and presentation even for a cocktail as simple as a Negroni.

Rum- I’d go with a classic Daiquiri. So simple and sublime if made properly. Gin- Martini Whiskey- Manhattan These are classics that any bartender should know how to make, and great bartenders will add their own personal twist. It’s interesting to see what brand of sprits they will pick and what ratios as well. You can learn a lot about their style and preferences if you ask them why they selected a specific rum, etc. My go-to drink to gauge a bar I am not familiar with is usually a Daiquiri, or a Negroni if I am in the mood for something bitter.

Agreed. It is actually quite nice for sipping; rounder edges compared to the S&C. I like it and don’t regret my purchase!