FrogPrincesse

I use whole milk, citric acid, and salt (recipe upthread). Here are pictures of the process from my foodblog a few years ago.

Lucky you! I love apricots.

I don't, but I imagine that something like apricot chutney would be really good! Apricot season is long over however, at least where I am located.

Culinary Artistry is the exact title. I believe a few other eG members have it. I have The Flavor Bible by the same authors, a more recent book that has some overlap based on what I read, but a different scope overall.

So far so good! I am at page 43. Have you done any of the experiments from the book? They look like fun.

Piperade is a dish from the Basque region of France, near Spain. It's bell peppers, onions, garlic, tomatoes, and piment d'espelette (a chili pepper from that region), slowly cooked. The bell peppers are cut into strips rather than diced. It's usually served with eggs or ham. And then leftovers are wonderful reheated or cold; I think it actually tastes better the next day.

Sure. It's still a bit Manhattan-esque in the sense that someone who likes a Manhattan would enjoy it and find it familiar. As long as it tastes good, right? ...

@EvergreenDan Not following... Anyway, the place was opened by Alex Day and David Kaplan of Death & Co (+ Devon Tarby), so I am sure they are well familiar with New York and its boroughs.

This is a little more liquid than what I am used to, and also quite yellow on top, which I don't mind but bothered my daughter who prefers the more basic Greek yoghurt. Organic cream top plain whole milk yoghurt

Thanks to @Thanks for the Crepes who posted a link to a collection of recipes, and frequent mentions by @shain, here is a Shakshuka with red peppers and cumin (Yotam Ottolenghi), with a little organic yoghurt on the side. I had two red bell peppers from my CSA that I needed to use, so this was good timing. Everything else was basic pantry items. The dish itself is pretty good, but honestly now I have a serious craving for piperade which I find I little more interesting (of course I am biased... I grew up with that stuff).

Of course. Yakima Valley is the main hop-growing area in the US, and one of the most important in the world. And actually there is such a high demand, crops are bought years in advance. It's predicted that at some point in the near future there won't be enough around given the current popularity of highly hopped beers.

Wonderful Great pictures. Did you take any pictures of the hop fields by any chance? As a hophead, I find this fascinating.

They were fine! The fennel (actually conceived by two bartenders that I used to know) is a bit too close to the celery I have, but the lavender could be fun to play with. They also had a Chinese bitters that looked intriguing. I'd grab them if they are on sale!

A rustic tart / galette. These are wonderful with stone fruit.

Found last night at my favorite used bookstore.

That's exactly why I went with metal molds. Thanks for posting your results with the silicone molds!

As she writes, it's another way to make oleo-saccharum, a key ingredient in many punches. I make it by macerating lemon peels with sugar in a ziplock bag and leaving it in the fridge overnight. I love the idea of trying it with pineapple! Thanks for sharing!

I've been to bars that use them, so I've had the fennel and the lavender.

Manhattan inspired by The Normandie Club with Redemption rye, Cocchi vermouth di Torino, Bigallet china-china, Lustau amontillado sherry, Miracle Mile toasted pecan bitters. I used rye instead of scotch and it looks like I forgot the amaretto. It was delicious nonetheless.

An old favorite - the Southside with Sipsmith London dry gin, lime juice, simple syrup, mint, Angostura bitters. Crisp and refreshing. I really love this gin.

North by Northwest (Brian Miller) with Sipsmith London dry gin, lemon juice, simple syrup, St. George absinthe, Crémant de Bourgogne rosé sparkling wine. This is an elevated French 75, the absinthe making all the difference. I had liked it with Old Harbor gin and it's also great with the Sipsmith.

Vieux [sic] Ananas (Ezra Star) with Rittenhouse 100 proof rye whiskey, Plantation Stiggins' Fancy pineapple rum, Cocchi vermouth di Torino, Benedictine, Angostura bitters. This was pretty great. The pineapple rum is subtle enough that it's very easy to mix in cocktails - the pineapple isn't immediately obvious, but it does pop up over time as a nice surprise.

Susie Q (Joaquin Simo) with Daron XO calvados, lemon juice, cinnamon bark syrup, ginger syrup, vanilla syrup, sparkling Crémant rosé.

Golden Gun (created at Tiki Oasis) with Appleton 12 Jamaican rum, Plantation 3 Stars rum, lime & white grapefruit juice, Briottet wild peach liqueur (subbed for apricot), demerara syrup, Angostura bitters. Another winner!

I forgot to post this one (and a bunch of others...), but this was a very nice 10:3:2 Daiquiri with Ko Hana white agricole rum.