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society donor
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    San Diego, CA

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  1. Los Angeles/Long Beach restaurants?

    More ideas here: https://www.google.com/amp/s/la.eater.com/platform/amp/2017/7/20/15999996/best-food-los-angeles-restaurants-city-guide
  2. Los Angeles/Long Beach restaurants?

    Some of my favorite places - 320 Main in Seal Beach south of Long Beach for bistro-style food and excellent cocktails (their Mai Tai is not to be missed) In LA: Son of a Gun for casual (yet refined) creative seafood dishes (their uni carbonara is to die for), AOC for California-style tapas and Mediterranean-influenced comfort food with great wine pairings, Trois Mec or Petit Trois by Ludovic Lefebvre for reinvented French bistro food
  3. Swizzles!

    6th Park Swizzle (Phil Ward via Death & Co). Documented previously in the Death & Co thread. It's a winner! Again I've reduced the sugar by switching from 3/4 oz 2:1 syrup to 3/4 oz simple syrup. Perfect! Although way too small with only 1.5 oz of rhum...
  4. This recipe is actually from The Sweet Life in Paris. They are officially called "individual chocolate almond cakes" in the index, and are called chocolate financiers in France. They are so simple and so wonderful. Every time I make them I am surprised at how delicate and intensely flavored they are. They are crumbless as they should be, and their texture is not dense. They also are an excellent use for extra egg whites.
  5. Blanco, Reposado or Anejo?

    I would recommend a good quality (100% blue agave) blanco tequila for your Margaritas. (Good) Margaritas are all about highlighting the quality of the spirit you use, so if you use a cheap one, you will definitely notice it in the final drink. Don't settle for the cheap stuff! What it is is mixto, or tequila mixed with neutral spirit (up to 49%!), aka tasteless junk. There is a huge difference. And as @BillBuitenhuysnoted above, you will also enjoy sipping on a good tequila (blanco or aged).
  6. 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
  7. Never heard of it. Where did you find that recipe? The Savoy has the Eagle’s Dream, but it is very different.
  8. 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/
  9. 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...
  10. 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.
  11. Ginger reduction for use in beverages

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

    @OkanagancookExcellent. Thanks!
  14. 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.
  15. Drinks! 2018

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