FrogPrincesse

Salad rolls with romaine, mint, sous-vide chicken breast, red carrots, radishes Croque Monsieur with a béchamel sauce (I used porchetta from Trader Joe's in mine so it wasn't completely traditional), with some tender greens on the side (with a walnut oil and balsamic vinegar dressing)

Manchego anejo (from Trader Joe's) with homemade quince marmalade. This is delicious!

Chicken breasts (bought without the skin unfortunately; that's all I could find at TJ's at the time). 66C for 2 hours with lemon zest, rosemary and garlic. They were tender and perfectly cooked throughout, but in an almost too perfect way where the meat didn't really look like real meat to me anymore! I didn't care very much for them on their own, but I repurposed the leftovers to make fresh salad rolls which were terrific (and super fun to make with my 10-year old daughter).

@blue_dolphinThat looks great and may be the little boost of motivation I need to try this technique! Are you doing all the Food in Jars challenges? I am thinking of joining, even though I am late to the party obviously. Years ago, I had done most if not all of the Charcutepalooza challenges and it was a great experience!

I ended up making crêpes for Mardi Gras. Crêpe de froment jambon oeuf fromage (wheat flour crêpe with the classic ham egg & cheese combo) Not pictured: plenty more crêpes with granulated sugar, nutella, homemade saffron peach jam...

Here it is - 1794 Variation with 1.5 oz Rittenhouse rye whiskey, 0.75 oz Campari, 0.75 oz Margerum amaro, 2 dashes xocolatl mole bitters. So freaking good.

Nice. Do you plan on using this like you would another orange liqueur? Same brand, I really love the wild peach liqueur. It tastes exactly like the fruit.

Chicken drumsticks (cooked sous vide 74C for 4 hours) with potatoes Sarladaises (ie, cooked in duck fat with garlic & parsley). The potatoes were the real star of the plate.

Chicken drumsticks, 4 hours @ 74C with some garlic, parsley, thyme & a bay leaf. Very tender, but they could have been a bit more juicy.

@Craig E That looks tasty. I think I am going to make myself a 1794 tonight to stay in this family of drinks.

Like an Americano but without soda water and with Margerum amaro instead of sweet vermouth (it's a wine-based amaro that isn't very bitter at all). This was simple and very good! 1.5 oz Margerum amaro 1 oz Campari

Ti Punch with 1.5 oz J.M XO rhum agricole, 0.5 barspoon J.M cane sugar, lime coin. I am still not in love with that rhum.

Old topic, but I've been happy with 74C (165F) for 8 hours like in this recipe on the Anova website.

Don't Give Up The Ship (Crosby Gaige via the Bartender's Choice app) 1.5 oz Beefeater London dry gin 0.5 oz barrel-aged Fernet Francisco 0.5 oz Margerum amaro 0.5 oz Pierre Ferrand dry curaçao This is a great drink in the Martinez family, and the Fernet Francisco works great in this. The drink is both crisp and herbal at the same time, with orange notes from the curaçao.

@ananthWhere did you get your arabic powder from? My gum syrup isn't very dark but it is extremely viscous. I suppose you could dilute it a bit further if you feel that it's too viscous. Since I only use one barspoon at a time, I am happy with the texture.

This one is a very nice, orange & nut-forward lighter Manhattan alternative. I am thinking it could be really spectacular with Bigallet china-china instead of Picon. Catcher in the Rye (Brooke Arthur) with 1.5 oz Willet 2 year rye whiskey, 1 oz Lustau amontillado sherry, 0.5 oz Picon, 0.25 oz Grand Marnier, 1 dash Abbott's bitters, orange twist.

Old Tom Gin Cocktail (adapted from Jerry Thomas via Martin Doudoroff in his Cocktail app) 2 oz Tanqueray Old Tom gin 1 barspoon homemade gomme syrup 0.5 barspoon Pierre Ferrand dry curacao 2 dashes Dr. Elmegirab's Boker's bitters I was expecting this to hit me on the head because it's essentially just a glass of cold gin with a bit of this and that. But no; first of all that gin is quite subtle to begin with, and the various accents made it even more palatable, the gomme giving it a richness that was wonderful.

I will be making crêpes of course! At least that is the plan...

I am determined to complete it. I want my Harvard certificate!

I am still in! I find it pretty simple but I like it. To me it's a nice distraction. The lectures etc aren't perfect in any way, there are many things I would teach differently, but overall I enjoy it.

Yeah, I am surprised that nobody seems to be taking over. But who knows, maybe someone will.

Frederic Yarm of cocktail virgin slut is hosting his last Mixology Monday. The theme is the Irish Wake. I wanted to make sure not to miss this one! Full announcement here. Entries are due Monday night at midnight, February 20th.

It does. It is still usable but there is a little less internal space now!

@rotuts@Kerry Beal Exactly, the inside is all buckled now.

Bleu d'Auvergne purchased at Bristol Farms. It's not bad but I've had better. It's a bit too salty and could be more creamy.