FrogPrincesse

I was happy to see Jeune & Jolie on the list. It is my favorite restaurant in San Diego (and a one-Michelin star since 2021). It has exquisite food and the ambiance is very California-relaxed. I have only had memorable meals there. In San Diego, Youngblood is also listed but it is a bar, not a restaurant, and they do not serve food.

I looked for it everywhere but could not find it online. Happy to DM you the recipe directly.

@Shelby The teal looks amazing. I had it only a few times a while back, and still remember the flavor (it was at St John in London). I love duck and this was a real treat.

Here is the soup I made for Thanksgiving. It's Tom Colicchio's root vegetable soup and I make it pretty much every year. It has butternut squash, carrot, parsnip, fennel, leek, onions, garlic and green apples. Green apple and duck prosciutto garnish (added post-picture). I also added a slice of Japanese purple sweet potato bread from a local bakery that I like.

You say this like this is a bad thing? 😕 Seriously, just use a fork and press gently to remove the skin.

No need to peel them. After a long cook, they peel right off their skins.

I am at 186 books as of today (and 988 notes entered in EYB). This includes cookbooks, cocktail, and general food-related books. That is +133 new books in 13 years, or an average of 10 per year. I am now more picky with my purchases due to space limitations!

I just finished watching both seasons and really enjoyed it. Some episodes were painfully stressful to watch (starting with the very first episode, and culminating in "Fishes" in season 2), but I loved seeing the various aspects of restaurant work being portrayed in a way that felt very real. The actors are outstanding as well.

One year later - has anybody noticed any changes? At a quick glance it looks like Arianne is still working for them and the website / offerings look pretty much the same. Which is a good thing, because it's getting harder for me to find duck locally! Whole Foods stopped offering it locally after the pandemic, and my butcher shop has supply issues. So I am looking at placing an order with d'Artagnan!

It's also delicious in adobo! (I got the idea from So Good by Richard Blais)

It works beautifully for pomegranates! I have had my Hamilton Beach juicer for about 5 years and I love it.

You are welcome! I was walking by the water absorbing all the natural beauty, and it dawned on me that I was surrounded by samphire! I couldn't believe my luck and filled a small bag, careful to not overharvest any one area (no risk of that really, there was a ton of it everywhere).

Salicornia (aka samphire, sea bean, glasswort…) foraged in Morro Bay. I love them in my Gibsons!

Lemonhart 151 + Wray & Nephew white overproof? I bet that Mai Tai packed some punch!

I haven't been to London in a while, but if I was going these bars would be on my list: A Bar with Shapes for a Name (I have been a Remy Savage fan since discovering his cocktails at the Little Red Door in Paris) Tayer + Elementary (by the mastermind who got the Artesian on the map) Coupette (because of the French theme) Trailer Happiness (because I love tiki drinks) Lyaness (I've been a Ryan Cheti follower since White Lyan and love his creativity)

Thanks! 😊

I made this again... this time for 10 people. While delicious (I got lots of raves from my French friends), it does take a little bit of time. For 10 it took about 3 hours total, with browning the legs being the most time consuming part (browning was done in a large Le Creuset Dutch oven), followed by the prep of the pearl onions. I had to cook the chicken in two batches based on the size of my instant pot.

Try the vieille poire from Etter if you can find it... it is potent of course like any other eau de vie, but it also has a beautiful pear flavor that is very pronounced, and is great to sip on.

Without alcohol it will keep for 1 month at best, refrigerated. If you add alcohol, you will increase shelf life quite a bit. I have been able to keep my orgeat for several months without degradation.

I have been making my own for 10+ years now (recipe at this link; it is based on Jeff Berry's recipe). I tried various commercially-produced orgeats, Small Hand Foods included, and always come back to homemade because I prefer the flavor. I also find that homemade has a much longer shelf life. I really do not care for the toasted almond or marzipan flavor. I am more into a fresh/green almond flavor when I make mine, and I do not toast the almonds.

Wow that was quick!!!

I have a Duo and I have been using it a lot. I am considering upgrading to the Ultra model for the finer controls and improved display. Is it a worthy upgrade? Just looking for an excuse to get new kitchen equipment.. 😆

It looks like they changed the packaging of the St. Elizabeth allspice dram again! Hopefully it's still the same thing in the bottle, more or less...

I agree with you all. He will be missed. Joy of Mixology was one of my first serious cocktail books, and I learned a lot from it. I remember how excited when I was finally able to buy his orange bitters. I think about him every time I mix a Negroni (and have his Negroni book, of course). I even gifted his finger to close friends because it is such a great conversation piece and puts a huge smile on my face. He was such a character! I still use 101 best new cocktails app every once in a while - it's a great source of interesting cocktails, with a little story for each one. He did so much for the cocktail community!

I bought a block of beeswax not long ago to use in a cocktail recipe. I paid $14 for a pound.