FrogPrincesse

Meiwa kumquats in vodka. These should be ready very soon. I plan on using them as a cocktail garnish.

Current plan for this year: Cocktail TBD - something with citrus, maybe a punch, maybe something with sparkling wine Fava bean & homemade ricotta tartine Salad TBD Lamb and artichoke stew (Ragout d'agneau aux artichauts) from The Country Cooking of France Peas with onions and lettuce Lemon tart Chocolate dessert TBD I plan on making the stew and desserts in advance, so I will have very little last minute prep.

From last night, one of my favorite cocktails, Ada Coleman's Hanky Panky (with PDT ratios) with Sipsmith London dry gin, Cocchi vermouth di Torino, barrel-aged Fernet Francisco. The Fernet Francisco has considerably less menthol than the Fernet Branca, and more caramel.

I've purchased online from Hi Time and DrinkUpNY. http://hitimewine.net http://www.drinkupny.com

Hi Time is a great place... a bit overwhelming maybe? http://www.hitimewine.net Are you looking for anything specific?

A Ti Punch from last week. Apparently March 16 is National Ti Punch Day. I had no idea! Ti Punch with La Favorite rhum agricole blanc and J.M cane syrup

If they have a specialty, a dish they are known for, then of course that's the one to get. But I don't like judging a place on a single dish. There is often something on the menu that is close to the chef's heart, maybe not a very popular item, but something he/she really likes making. If I can spot that one, I make sure to try that as well.

I got the pan. I ended up getting the Browne, but the brand on the sticker is actually Gobel, made in France. It wasn't wrapped and came with a powdery white residue that was cleaned easily. Now I wonder if this may have been flour? I paid $22 + tax. It seems that Williams Sonoma and Sur La Table have the same pan for a bit less money ($17 and $20, respectively), but at least I didn't have to drive there. The pan seems well made, so this should definitely be an upgrade from my old one.

After the Final Straw, a Laphroaig-based Last Word variation which substituted Benedictine for the Maraschino liqueur, I was encouraged to explore more cocktails pairing peaty scotch, Chartreuse and Benedictine... Butter Lemon Smoke (TJ Vytlacil) with Laphroaig 10, Landy VS cognac, green Chartreuse, Benedictine. Note that the cocktail was conceived with Peat Monster which, unlike its name indicates, is actually less peaty than Laphroaig. This was a rather rich cocktail, although the Laphroaig cut through most of the sweetness and made it work. Some buttery rich notes came through, lemon from a generous zest (in addition to the garnish, I used an extra peel to generously spray the surface of the cocktail), and obviously the smoke from the scotch.

So there is Pete's Word (Phil Ward), which is the Last Word with Laphroaig substituted for the gin. The other night I discovered the Final Straw (Geoff Fewell) which is another Last Word variation with Laphroaig as the base spirit. I made it with Laphroaig 10 (substituted for quarter cask), Benedictine, yellow Chartreuse (substituted for MOF), lemon juice. I was fearing something very sweet, but the intense smoky peat of the Laphroaig tricked my taste buds into thinking this was nicely balanced.

This cider available at my local Trader Joe's is very nice. Fairly dry, flavorful, complex. Dan Armor Cuvée Spéciale Cidre Brut from Brittany. $5 if my memory is correct

There is a long discussion/comparison of this blender to the Vitamix on Chowhound.

So less anise and more caraway? Krogstad isn't rough but it is intensely flavored...

@Craig EI wasn't too impressed with that one, but I used Krogstad. Would you mind describing how the Brennevin aquavit tastes on its own?

I don't know if it's the same. For example I like the parmesan Stravecchio that they sell, but I noticed that sometimes its condition wasn't optimal. Most of it tastes fine, but the part close to the rind tends to taste moldy. Also their pieces typically have the rind on two sides, so they are clearly not the most sought-after pieces. It means a little more waste than what I am used to, but still it's a pretty good deal compared to my other options for cheese.

This is pretty decent. Not really unexpected though; to me it just tastes like a good flavorful cheddar.

Another one that feels very much like a Corpse Reviver No. 1 in structure and feel - Le Esquire (Remy Savage) with Daron XO calvados, Charbay walnut liqueur, green Chartreuse, salt, St. George absinthe. I altered the ratios to 0.75 / 0.5 / 0.5 because equal parts would have seemed overly cloying. It was rich as expected, and flavorful. I like the idea of infusing sweet vermouth with nuts, so I will have to try that sometime.

Preakness with High West American Prairie bourbon, Cocchi vermouth di Torino, Benedictine, Berg & Hauck's old time aromatic bitters (with the Death & Co's ratios). A classic for a reason... it's a really great Manhattan variation.

Made in France... I was leaning towards that one already. Thanks @Kerry Beal. You are the best!

Vieux Carre inspired with a base of apple brandy and aged rum, spirit-forward and with a lot of fruit. Ciudad Vieja (Alex Negranza via Gaz Regan) with Daron XO calvados, Plantation Barbados 5, Clement Creole shrubb, Benedictine, Creole bitters.

Bikers Grove (Jen Riley via Gaz Regan) with Tequila Ocho plata, Krogstad aquavit, Luxardo maraschino, Boy Drinks World grapefruit bitters. Designed to showcase Tequila Ocho plata 2011 (my bottle is the 2014), this cocktail is intensely peppery... A slow sipper. I thought it was a bit strange that the type of aquavit was not specified, but based on the picture, it doesn't seem to be an aged one.

They already announced that it was going to be Charleston.

I make madeleines regularly. My go-to recipe that I have been making for years has honey. This latest batch didn't have much of a hump, but they tasted delicious and were very moist thanks to the honey. Anyway, my madeleine pan is very pitted and hard to clean, and it's time to look for a replacement/upgrade. I've seen various brands and was wondering what everyone's preference was. My current one is regular lightweight aluminum. Is it better to get a nonstick one or just a good quality steel? Here are a few I was considering: Chicago metallic nonstick Fox Run nonstick Zenker nonstick carbon steel Browne tinned steel Norpro tin

I tried it last night and I liked it better than the version with the Double Rye. I still don't think it's the best sweet vermouth for a Manhattan, but at least with WT 101 it didn't completely take over the drink. Manhattan with Wild Turkey 101 rye whiskey, Maurin sweet vermouth, Angostura bitters

My go-to dessert for Easter is a lemon tart. To me this feels very appropriate for spring. I've tried different recipes over the years, with or without meringue on top, and even one with a thin layer of chocolate between the crust and the filling. I love them all.