FrogPrincesse

I am guessing a Sidecar.

Crap. That's super annoying.

That's too bad. It might be worth looking into ordering it online then. Hi-Time has it for $22!

I should have bought the bonded version apparently. Still it seems ok.

Nice selection. I needed a bottle of Buffalo Trace bourbon which for some reason my local BevMo is now selling for close to $35 (!). I used to pay that price for a 1.5L bottle. So in protest I bought one of the cheapest options (Old Grand Dad for $16). Let's hope it's decent. The ryes were also crazy expensive, and I was happy to see Rittenhouse for $24.

Here you go. Personally I am a fan of the Koriko with the two metal tins.

The temperature of the bath. It dropped by a few degrees when I added the ziplock bag containing the milk, but didn't take much time to re-equilibrate. At the end it was very hot, I managed to burn my fingers while "straining" the hot milk. I am still not sure what went wrong.

It depends what sort of cherry liqueur you use. I use the Luxardo one (Sangue Morlacco) and it doesn't taste like cough syrup. More like boozy, super ripe dark cherries.

I was out of bread this morning so I made (pound) cake. Served with homemade apricot vanilla jam.

I tried making ricotta with my Anova and all I got was hot milk! I took my favorite recipe (1/2 gal of whole milk, 1/2 tsp citric acid, 1/2 tsp salt) and cooked half the traditional way (brought to 85-95C on the stove, then rested for 10 min before straining) and the other half in a ziplock bag in a water bath at the recommended temperature of 78C for 1 hour (no resting period). The traditional method gave me my usual result, but nada for the Anova. Thoughts? From what I read 70C is sufficient so maybe 1 hour wasn't long enough? Note that my milk was at the end of its shelf life.

A new foraging app by Rene Redzepi! That sounds potentially exciting! https://www.tastingtable.com/cook/national/foraging-app-rene-redzepi?utm_campaign=organic&utm_source=twitter&utm_medium=social

Thank you @Anna N! There is a part 2 but I am not sure I can devote the time right now. I am thinking about it though!

Who else has completed the course? I am all excited, I am finally finishing up my final project.

In regular non airtight containers, I find that tea tends to lose a lot of its aroma after a year or two. You can still use it but it tastes more like a dead leaf infusion than proper tea.

I greatly recommend Suze. I think it's a must-have. Delicious neat or in a White Negroni.

Good recap article from Wayne Curtis in PUNCH. Too bad Bruto Americano wasn't included though! I think it's another great gentian-based aperitivo. http://punchdrink.com/articles/guide-bitter-gentian-liqueur-suze-salers-aperitif/

Here is an orgeat recipe that is a bit different and looked interesting that was just posted by Remy Savage of the Little Red Door in Paris on Instagram.

Here is one of my absolute favorites

Interesting article from Eat Your books about downsizing - Managing your [cookbook] collection to make it work for you.

Thank you @Shelby! And thanks everyone for the nice comments. I had fun doing this. PS @Kerry Beal Unfortunately I didn't get to try the besk, which is similar to a malört from what I read, because it is sold out everywhere except maybe in that one restaurant that happened to still have a bottle! Lesson learned - always scan the menu for unusual items!)

It was a great example of IPA! Very flavorful. And the can was fun too. Thank you!

Last night in Chicago; dinner at Dusek's which is another beer & seafood & elavated bistro concept which happens to have a Michelin one star. It is located in a renovated building in a historically Czech neighborhood. The beer menu with 24 beers on tap Dinner menu 3 Floyds beer flight. My favorite was the Savoy session IPA in the back Allagash James Bean with coffee bean and vanilla notes Not much light in the restaurant so all the pictures are dark, but this ramp fettucine appetizer with morels made us lick the plate (almost). Wonderful. Lots and lots of green and wild garlic. Wellfleet oysters. The mignonette had a low vinegar content, lots of dill and was a great compliment to the briney oysters. Lamb roulade with merguez with cucumber and yoghurt. What looks like a sliced sausage was actually lamb loin pounded thin and filled with merguez (like a sausage but with a thin layer of lamb loin to keep it together instead of casing) and it was delicious. The other flavors reminded me of a gyros, elevated many levels. Boudin blanc sausage sandwich. The boudin was great, super juicy. Dessert menu Rhubarb, rose and lemon dessert. I could have done without the white chocolate "mousse" (what looks like a white crumble) because it essentially coated my mouth with fat. The rose & rhubarb was a good combination. Cocktail menu Urban Prairie with Ransom Old Tom gin, Swedish punch, gomme, lime, absinthe. This had a bunch of interesting flavors under a deceptively simple exterior. And the favorite drink of the evening, a small pour of Redemption rye L&E, a special bottling which had a kick (from the barrel proof) and minty notes upfront, combined with a super long butterscotch finish that envelopped the table. Delightful.

Thank you!

Even in San Diego where we have a few cheese shops I don't have access to the same quality of cheeses.

Back downtown, I spotted a cupcake place and my daughter immediately recognized the cupcake wars sticker, so we had to go in. Molly's Cupcakes I let everyone enjoy their cupcakes instead of trying to explain relativism! Enough ism for one day already. We picked the chocolate decadence and it didn't disappoint! The chocolate cream-filled center was a nice touch.