FrogPrincesse

David Lebovitz's Chocolate Crack Cookies

I linked to my pictures with step by step instructions which still work. Here is the full recipe from Babbo. It's well worth buying the book!

The recipe was from Babbo. It's pretty easy. Founding the pork jowls is the difficult part, at least for me!

More expensive here although it's a local catch, but totally worth it!

That halibut looks so good! One of my favorite fish. From dinner last night, carbonara with home-cured guanciale (from a pig I've butchered myself in a butchery class). Bliss. http://www.mariobatali.com/recipes/spaghetti-alla-carbonara/

Pastel Vasco (Basque cake) made with an apple plum butter instead of blackberry compote. I used Plantation Barbados 5 years for the rum. I've only had it "as is" so far and it's delicious, full of flavor. This is still of my favorite and most used cookbooks!

Pretty! I think a lot of people made their Southsides with lime well before Death & Co though!

Oh I've made that one too (and reported in the Daiquiri thread). I got it from the Absinthe Cocktails book, before Death & Co came out. I enjoyed it as well!

I've done some browsing/reading, but no actual cooking yet! The recipes seem involved but I am also interested in trying the sub-recipes (condiments etc) on their own.

Glad you liked it. I'd join you but my mint is in poor condition unfortunately...

Here is a summary of my horchata experiments. https://www.google.com/amp/s/tartinestotikis.wordpress.com/2016/10/03/horchata-diaries/amp/ And here is a good reference article on horchata by Arielle Johnson. http://www.latimes.com/food/dailydish/la-fo-horchata-recipes-science-20170719-story.html

He has good products so I am sure it's fine! I've had his other syrups (cinnamon, vanilla, passion fruit, ginger) but not the falernum since I make my own. It's not very difficult to make if you are so inclined!

Chocolate pots de crème I went with the recipe from Joule rather than my trusted recipe and this was a mistake. My only change was to use crème fraiche instead of heavy cream, otherwise everything was per recipe. This was very dense and way too rich to the point that nobody couldn't finish it.

Negroni Sfumato 0.75 oz Sipsmith London dry gin 0.5 oz Punt e Mes 0.5 oz Campari 0.5 oz amaro sfumato rabarbaro The sfumato added smoke and rhubarb notes to the classic Negroni. This was gone in no time.

Visit to Booze Mecca Hi-Time. I kept it under $200... Chauffe Coeur rhum agricole blanc from Martinique (I have to try all the white agricoles as a matter of principle), Christian Drouin pommeau because I love calvados and this seemed interesting, Sipsmith VJOP because over proof and very junipery, amaro sfumato rabarbaro because I didn't have a smoky amaro in my collection, Dopo Teatro Cocchi vermouth amaro because a vermouth - amaro combo sounded interesting like Punt e Mes, and the Michter's rye was a restock (it's delicious).

Rustic tart with Dancing Demon pluots

Yes and it's delicious! https://tartinestotikis.wordpress.com/2014/06/24/mxmo-pineapple-challenge-the-riviera-and-the-1956-zombie/

@Craig EIn the same vein (a gin-based Penicillin), you can try Michael Madrusan's Son of a Beesting!

You are not missing much! I am sure there is worse, but I wasn't too devastated when I finally finished my bottle.

That's a nice one from beta cocktails. How do you like the Luxardo apricot liqueur? I've given up on apricot for now because I couldn't find a liqueur that I liked, so I've been using Briottet peche de vigne (wild peach) instead.

These plums make a really wonderful jam! I am not disappointed. Just the right amount of tartness to keep things interesting. I mixed super ripe and less ripe fruit.

Santa Rosa plum jam Day 1 Day 2

If you need suggestions for cocktail books, I would recommend reading the following thread.

You could try filtering it if you have a Brita!

I know, I know. Rookie mistake on my end. But a quick Old Fashioned with the 80 proof was good, so I will have no trouble finishing the bottle I am sure.