FrogPrincesse

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!

There are more actually! There is at least a third place that I know of that claims to be tiki, and I should also make sure to mention the rooftop bar overlooking Petco Park (Fairweather) that doesn't have a tiki décor but has a very tiki-esque menu. And Bali Hai, of course, which is our historical tiki restaurant & bar. Tiki has infiltrated most places here! And I won't complain. I am not sure about what they use in their Grass Skirt Daiquiri, but I will find out! (As a side note Stiggins makes a great Daiquiri, of course. I had one at Rumba in Seatlle before I owned a bottle.) I will be back for sure. And the food was pretty great, a nice eclectic mix; I am always happy to find bars that serve good food. I did go back to False Idol but it was a busy night. I will have to see if I can dig up my notes/pictures.

Wow. Scaling up these braised sous vide short ribs was harder than I thought. First I double bagged my 10 lbs (!) of short ribs into 2.5 gallon Hefty bags (which have very poorly sealed corners as shown on the left in the third picture). Believe it or not, I got a (slow) leak right away. So I had to quickly transfer everything into 1 gallon ziplock (slider) bags. Then I had upgraded from a large stock pot to a cooler and thought that I would have plenty of place. Not really... the three bags barely fit in there. Not the most practical setup! Hopefully my water level won't check too much and the bags will stay submerged (I plan on checking regularly of course).

I think you could try substituting part of it like in a Hemingway Daiquiri.

Thanks for sharing. Nothing much was new to me in the article, but I enjoyed it anyway. Especially this part:

Did anybody notice Tom Colicchio criticizing the use of sous-vide as a technique to cook pork tenderloin on Top Chef recently (with Sean Brock approving)? He claimed it gave the appearance of medium rare but drew the juices out. I am not a big fan of pork tenderloin personally, but I was surprised as this technique seems very popular here on eGullet for this cut of meat!

Pickled celery with mustard seeds (& clove, peppercorn), 60C for 150 minutes, using the brine from Babbo. Very crunchy!

Nice looking drink. You substituted an aged rhum agricole (Neisson eleve sous bois) for an unaged one (Clement premiere canne), correct? That is a rather major substitution. What you did probably deserves its own name because I imagine the result to be quite different!

Kumquat marmalade day 2 - cooking with the sugar, and the finished product. I added 1/2 tsp of kirsch from Basel at the end as a little flavoring boost.

It depends on the amount used. I linked to the rules. I was an indexer so I had to refer to them all the time! http://support.eatyourbooks.com/customer/portal/articles/1034887-store-cupboard-ingredients-table

Here is a previous and equally delicious of the Howl on the Hill with with El Dorado 12 & Havana Club 7 rums, Dolin sweet vermouth (+ Fernet-Branca, yellow Chartreuse, St. George absinthe).

Howl on the Hill (Jessica Gonzalez) with El Dorado 8 year demerara rum (substituted for the 15 year), Flor de Cana 12 (substituted for Santa Teresa 1796), Margerum amaro (instead of Carpano Antica - they are very different but I still loved the result), Fernet-Branca, yellow Chartreuse, St. George absinthe (instead of Vieux Pontarlier). This is a bit like a rum cousin of a cocktail I love, the Hanky Panky (gin + sweet vermouth + fernet-branca).

Brian Miller's Bumboo again, this time with Flor de Cana 12 (and demerara syrup, vanilla syrup, Peychaud's bitters, Abbott's bitters, Jerry Thomas' bitters, grated nutmeg). This rum strikes a good balance between sweetness and spice. It should work great in tiki drinks (and was recommended in Smuggler's Cove cocktail book).

I've had this Negroni variation, the Fancy-Roni, at Soda & Swine, and it's very tasty!