FrogPrincesse

Mayonnaise with cod roe? That is a strange way to describe it. Tarama typically doesn't contain any eggs, which is probably a good in thing your case!

A Nolita from a few nights ago with Sipsmith London dry gin, Campari, Cocchi vermouth di Torino, St. George coffee liqueur. Simple and pretty great!

Marinated Zucchini in the Style of Naples, with a few substitutions. Based on of what was available to me, I used a large white patty pan squash instead of zucchini, rice vinegar instead of white wine vinegar, and mint instead of parsley & basil. It is a bit involved with 3 steps required - salting, grilling, and marinating, but it's very delicious and works great as a side dish with grilled steak or sausages, or as a "salad". Recipe link.

It's a cool guide, but I have to point out that this current thread has at least as many variations!

I'm sure it's fine. I've been using the same bottle for years, and it hasn't changed. I keep mine at room temperature.

Hot Mess at The Crack Shack, Richard Blais' chicken and egg place: mezcal, Ancho Reyes, grapefruit, lime, honey. Spicy, smoky, and a bit tart - a good brunch drink, great with the food.

Pâte de fruit (fruit paste). There is no accent on the 'e'. With the accent, it becomes a charcuterie item...

How does the taste compare to Malört? I am curious too....

Ti Punch with rhum Neisson L'Esprit and J.M cane syrup. Powerful stuff.

I couldn't resist the banana liqueur, but this was too sweet. I would change it a bit to make it more bourbon-forward, and reduce both the Campari and the banana. Anvil’s Banana Boulevardier (Terry Williams) with High West American Prairie bourbon, Cocchi vermouth di Torino, Campari, Giffard banana liqueur.

$27 at Trader Joe's. Seemed like a good deal...

I haven't baked bread in a long time but managed to produce something decent last night - a no-knead bread with mostly white flour and a little bit of whole wheat flour, cooked in a Dutch oven.

That was lightning fast! Very impressive.

I checked online and was surprised to see that the St George pear brandy was selling for less than $40 for a full-size bottle. A really good price for this! It's an eau-de-vie from what I understand.

Santouka Ramen is a Japanese chain and its San Diego branch is located inside the Mitsuwa supermarket on Kearny Mesa Road. The décor and ambiance are non existent, but the ramen is so delicious that you forget your surroundings in an instant, too busy slurping the rich broth and devouring the ultra-tender meat. I have tried other ramen places in San Diego, but this is still the reference for me. I usually get the Tokusen toroniku ramen which is their specialty and has the most generous amount of pork of all options.

@rarerollingobject Which flavors were your favorite?

@JoNorvelleWalker The Martinique reviver depicted above was made with Clement white rhum and Clement coconut liqueur (plus lime juice). Of course I just went to Hi-Time last week and spotted the coconut liqueur, but didn't buy it. https://www.hitimewine.net/clement-mahina-de-coco-liqueur-750ml-106511

Wa Dining Okan for lunch. This is a tiny Japanese place (20 seats, half of them around a central "bar"), cash only (like Sab-E-Lee actually), on Convoy, next to a very nice smaller Japanese market, Nijiya. The style seems to be Japanese home/comfort food, at least for lunch. It's unpretentious and everything is very well prepared, with a lot of attention to detail. The selection of pickled vegetables seems to vary with each visit for example. Here is the lunch with braised pork belly (ultra tender) and added mini bowl of tempura for my daughter. I think this was about $15. I would prefer a softer boiled egg, but other than that, this is a fabulous lunch. I like that everything is served in wood or ceramic dishes (no cheap plastic here). And the miso soup, which is usually a very unmemorable item, is actually a highlight for me here.

Cobra's Fang (Don the Beachcomber) with Lost Spirits 151 Cuban rum, B.G. Reynolds passion fruit syrup, homemade falernum, lime, orange, Pernod, Angostura bitters. I love this drink! Also it's one of the rare tiki drinks that only calls for one rum without sacrificing interest.

It looks like the Fairweather guys are keeping their secrets for now. I will have to try to extract them in person... Here is a Manhattan from about a week ago with Wild Turkey rye 101, Cocchi vermouth di Torino, Miracle Mile forbidden bitters. It had a lot of nice warming spices.

Another one from the "Friends" section, the Meat Hook (Shaun Layton) with Rittenhouse 100 rye whiskey, Cocchi vermouth di Torino, Luxardo maraschino liqueur, Laphroaig 10 year Scotch whisky. It's a great Red Hook variation!

I finally decided to buy a bottle of Bigallet China-China, something often recommended as a Picon substitute (it was available for a very short time at my local BevMo, gone by the time I decided to buy it, so I had to get it at Hi-Time). $40!!! Not cheap. But I do not regret my purchase. The "hype" was justified! It is amazing. The first thing I made was the Keen-A On You (Donny Clutterbuck), a drink conceived with Bigallet that I had previously made with Picon. With Picon it was already a delicious drink, but with Bigallet it gained a depth that was amazing. This tasted like an ideal version of a Sidecar to me, actually. Wonderful. I wonder if there are any other cocktails created for it.

Here is what I ended up buying. The first three bottles on the left are restocks. I was going to get Elijah Craig for the bourbon instead of the High West Prairie, but I remembered about the whole Elijah Craig age statement debacle, and the Prairie was only $30.

I ordered a 1 and there was barely any heat. On the other hand, my husband's Panang curry, which was also a 1, had little pockets of serious heat!

Haha. This wasn't my creation, but I can try to find out...