FrogPrincesse

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

I was hoping for S&C-level hogo given the level of excitement around this new product... oh well. At least for me it was $5 cheaper, and having different options is always a good thing!

I bought a bottle yesterday. I cannot wait to use it in a cocktail!

Thanks for reminding me about it. I hadn't listened to it in a while (I used to read Dave Arnold's blog too, many years ago). This morning I listened to the episode with Sother Teague from Amor Y Amargo. Good stuff! Entertaining and interesting.

Less than 6 months...

It’s available on netlix. Worth watching!

@Anna NNice work! I love duck prosciutto. So easy to make, and so delicious!

Rittenhouse or Bulleit rye are two reasonably-priced options, if they stock these.

Most likely, that is going to be a downgrade from the falernum you have been making. I know that Martin Cate recommends using it in his book, but for me I'd have a really hard time going back to that after making my own for years. I am curious to read your thoughts!

That’s tragic about the gin marmalade. The same thing happened to me a few years ago with a collection of Hawaiian jams. And with French grainy mustard. I never considered these as “liquids”. I have a bottle of Chita as well and really like it! I first tried it in a Japanese whisky advent calendar and decided to get a bottle.

I am enjoying listening to Chefs, Drugs and Rock & Roll by Andrew Friedman about American chefs in the 70s and 80s. The title is catchy but misleading. It talks about the influential chefs from that area, what inspired them to become a chef, and their impact on the profession. I knew a lot of these stories already, and it’s nice to see more dots being connected or to learn about chefs I was not familiar with.

@HassouniIt’s like having to choose between your children! They are all great in their own way. At home, I have or have had at some point the 50 (or 55%, even better if available) versions of Neisson, J.M, La Favorite, Dillon, Clement. I have a sample of the Dusquesne as well but don’t remember liking it as much. My absolute fave is the Capovilla which is sublime in my view, but it’s a different price range! The others are all excellent options depending on mood. I have a slight preference for La Favorite as you know, with its distinctive and strong aroma (to me, coconut, pear/litchi, and ocean). My husband has a sweet spot for the Neisson which is a bit more subtle. If you can get Neisson for cheaper, I’d probably go for that! (my bottle is the 50%)

It looks good! The original version with genever gin is worth trying as well.

Easter is my favorite holiday because it’s an occasion to celebrate spring, and I associate it with a lot of good childhood memories. The menu so far: Snacks - Easter egg radishes with Brittany butter; wild boar salami Endive salad with Meyer lemon, fava beans, and oil-cured olives (Suzanne Goin) Lamb daube provençale (Anthony Bourdain) Lemon tart (Anthony Bourdain) I will probably add a chocolate dessert if time permits. We have a lot of chocolate lovers in the family!

I put mine in a warming drawer for a while (at low humidity) and they become slightly crunchy, with the creamy inside, exactly as advertised.