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FrogPrincesse

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    http://tartinestotikis.wordpress.com/

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    San Diego, CA

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  1. L'ambroisie chocolate tart

    Here you go. Lucky you - it’s been published in the French Elle. http://m.elle.fr/Noel/Cuisine/Recettes-de-Noel/Tarte-fine-sablee-au-chocolat-de-Mathieu-Pacaud-2872112
  2. Never heard of it. Where did you find that recipe? The Savoy has the Eagle’s Dream, but it is very different.
  3. Lots of cool ideas and various techniques discussed in this article by Team Lyan. The Nuked Negroni has been on my list of things to try for a while now! I may have to make it the old fashioned way though (on the stove, or with a hot iron?!) since I lack a microwave. https://punchdrink.com/articles/how-to-spirit-infusions-at-home-diy-team-lyan-london-cocktail-recipes/
  4. R&W crème de violette! You are going to have that bottle for a loooong time. I think it's the only thing I have in my home bar that I have never had to restock, and it's still at least 80% full after many years of very active cocktail explorations...
  5. I'd recommend going for smaller bottles of Chartreuse & absinthe since these last for a long while. And stock up on whiskey (bourbon & rye) since you don't have any currently. Shopping list 1/2 bottle green Chartreuse - ~ $35 200 mL St George absinthe - $25 (or get a mini since you just need a few drops/spritzes for most cocktails) Buffalo Trace bourbon - $25 Rittenhouse rye - $25 Over budget by $10, but I'd be very happy with that list! For the things you are curious about, maybe try them at a bar first before buying a bottle.
  6. Ginger reduction for use in beverages

    More ideas for making ginger syrups here:
  7. David Lebovitz’s Racines Cake. I cooked it for only 20 min (instead of 25) and the center was perfectly creamy.
  8. What Are You Cooking Sous Vide Today? (Part 3)

    @OkanagancookExcellent. Thanks!
  9. What Are You Cooking Sous Vide Today? (Part 3)

    I am making a beef stew (daube de boeuf provençale) with beef cheeks. What would be a good temperature/time combo? Right now I have them set at 65C for 24+ hours but I am worried that this might be too low.
  10. Drinks! 2018

    In case you feel like making your own, this thread has a lot of info.
  11. Drinks! 2018

    "Get off my case"?! Chill, dude. All I was trying to say was that St George was a fine product, and that trying it in a Mai Tai maybe wasn't the easiest way to fall in love with it. If you liked it, great! And research includes making/drinking. Of course it does! Enjoy your St George. You got it for a steal!
  12. Drinks! 2018

    My recommendation as well - do some research! Rhum agricole is wonderful (including the St George, specifically), although it is so different from molasses-based rum ("rhum industriel") that the first time is a shock, for sure. Also as pointed above, the agricole that a lot of people use in Mai Tais is an aged one. Aged and and unaged agricoles are both funky but have very different profiles and are not interchangeable. In any case, if you are trying to reproduce "the original Mai Tai", Martin Cate's research revealed that the Martinique rhum component was a molasses-based rum, not rhum agricole.
  13. Making Marmalade: Tips & Techniques

    Second year making my yuzu and Meyer lemon marmalade (this time with Cara Cara oranges and a touch of Famouse Grouse). The lemons gels like crazy so I had a nice yield of 13 jars, starting with 2.7 kg of fruit.
  14. Drinks! 2017

    If it's this beauty it is not a kirshwasser. I recommend pouring down the drain immediately. http://www.dekuyperusa.com/flavor/dekuyper-cherry-flavored-brandy
  15. Drinks! 2017

    I can't think of any cocktail that would "hide it", but it's a great addition to fruit salad.
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