FrogPrincesse

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.

Fenacho cheese with fenugreek which gives it a slightly sweet and caramelized flavor.

35 * 12 = 420 Mai Tais. That's a whole lot of Mai Tais!

Small Hands orgeat - the largest bottle is 17.5 oz which is enough for 35 Trader Vic Mai Tai. That is quite good already!

The braised short ribs were terrific, but the cooler didn't appreciate being at 82C for 24 hours!

The funny thing is that I made it and liked it in the past, but it was a lot less caramelized then.

Do you know what kind of rhum agricole they used?

Watercress soup (soup de cresson tourangelle). Recipe by Anne Willan in The Country Cooking of France. Comfort food. This has potato but is on the lighter side because it's diluted with milk and water (or broth). A touch of crème fraiche gives it a nice tangy flavor.

Modernist caramelized carrot soup. It caramelized so well that I had to bin it - I just couldn't stand the strong butterscotch flavor in a soup! Here it is before I blended it. I had to remove a lot of the butter because it was really too much.

Rustic rhubart tart with frangipane

Five hours later... everything is submerged and looking good so far. But I agree that it would have been a better idea to use a larger container because this one is barely big enough!

I know what you mean. I am very happy to see a place like Polite Provisions getting most of the press outside of San Diego, because it means that the places I really like aren't as packed with "tourists"!

Gordon Ramsay's broccoli soup with a little surprise of (fresh) goat cheese at the bottom. Love it!