DCP

Definitely. This year's experiments (or variations, I should say) included lime zest (18-24 limes, depending on size) and grapefruit zest (4 grapefruits) - both otherwise according to the 'Loebcello' recipe. The 'limecello' has received rave reviews - more so than the limoncello, oddly - but the grapefruit is not appreciably different from lemon to about half those who have tasted it.

Sure. Only a couple tablespoons, filtered, because it is for color and not flavor. I find the slight cloudiness reminiscent of the commercial frosted glass bottles, as well as avoiding the 'sample' appearance. When you mix in significantly more juice, you're making something more akin to a ratafia, which has different properties - and, as I understand it, significantly more perishable.

I have done simple syrup infusions for herbs and spices (rosemary, cinnamon, cloves, etc.) and both syrup-based and direct infusions into rum. The rum (all in Ronrico) infusions that have worked well for me are: * 2 cups toasted coconut (unsweetened, toasted myself) in 750 ml rum - lost about 25% to the coconut, which was reused for another (alcoholic) purpose. * 2 split, scraped, and chopped vanilla beans in 750 ml rum * Coffee syrup in a variety of proportions - starting with instant coffee/espresso powder or ground beans, in a variety of sugars (white/brown/blend), reduced different amounts. All were infused for 4 weeks, then strained, filtered, and aged another 2-4 weeks before bottling. The coconut and vanilla rums were very lightly sweetened with 2:1 simple syrup prior to bottling, just enough to take the edge off the harshness (likely in no small part from the cheap rum!) [edited to add a note on yields]

I can't speak for brown liquor infusions, but can attest that vodka works well. Took raw mixed nuts (hazelnuts, almonds, Brazil nuts, and pecans - with skin) ans smashed them in a plastic bag with a rolling pin until the chunks were roughly 0.5-1 cm in diameter. Toasted them at 425 deg. F until they were nicely GBD; I don't recall how long it took. Once cooled, I measured out just over two cups of the mixture and infused into 1.75l of cheap vodka. (The goal was one cup per 750 ml.) It infused for 4 weeks, then was strained and mellowed for another 2 weeks. It was pretty harsh at that point, but after sweetening and aging another 4 weeks, was miraculously delicious. I found the tannic bite not unwelcome, and the flavor akin to (but decidedly more complex than) a blend of commercial nut liqueurs (Frangelico, Luxardo/Lazzaroni Amaretto [one of those made with real almonds, vs. 'bitter' almonds], etc.) Quite nice.

I saw these for sale, then checked out a few reviews and decided against it - seemed like a good idea, but not enough labor savings. Then I got my mom a SideSwipe Blade for her mixer for her birthday, and ended up with it myself since she gave me the wrong size information. Really nice in that it directs the scrapings down into the bowl, so you really are saved from stopping to scrape. Some of the reviews on Amazon.com seem to concur that it's a superior solution.

I'll put in a good word for Le Mitoyen in Laval, as I have mentioned in the past. Others have highlighted it for its food - "substance over style" - and its service. L'Express doesn't get many points for presentation, but styling itself as a bistro, it shouldn't have to. We had a very fine meal here. I might also add that we thoroughly enjoyed 'smoked meat' at Schwatz's Deli as well. Quite a line, and unassuming food - but delicious.

I'd say yes. As others have said, the same content as in the magazine is available, and (for those who have reasonable computer skills) more accessible. I signed up around the same time period you posted, finding the 'discounted' price much more palatable. $1 a month not to have to transcribe recipes, or hunt through old issues? Sold.

I believe bradleybolt is referring to Jameson Irish Whiskey.

Not to get too much further off-track, but the degree symbol is also used to indicate proof. That would also put the alcohol figures 'in the ballpark' for these beverages. That said, Rick Steves' Best of Eastern Europe 2007 indicates that Czech beers use the degree symbol for brix. I'm curious about what other countries' standards are... but, on with the wonderful blogging!

According to the nutritional information listed at the product page, the Unbleached White Flour has 4.00 g protein per 34 g serving. Therefore, it's 11.8% protein. Gluten being about 80% of the protein in flour, that's 9.4% gluten.These are only estimates, of course; the company should be contacted for specifics.

Wonderful photos, Rehovot. So many other eG food bloggers make do (and work magic) with small kitchens; seems to be a common thread. "Czocholate" - outstanding. Thanks for the chuckle.

You sir, are a poet ← If that didn't make Koch and the brothers Epstein roll in their graves, certainly Bogart's corpse is groaning.

That's an impressive coffee:sweetened condensed milk ratio, percyn. My SO would approve.

Limoncello and vanilla make a great flavor base, or even alone. I've started seeing this combination semi-frequently when dining out in the past 6 months.

I'm assuming we're talking Manhattan here, but would like to comment that the sources I trust frequently point outside New York County for the best Chinese food. Perhaps an hour's metro ride away, Flushing is still accessible to transportation-limited Manhattanites - and with lots more to offer. This thread on the best dim sum in Flushing is a great example. Particularly for Xiao Long Bao, Chinatown seems not to be where the prime examples are found. I can't claim to have a Shanghainese palate, but my own taste buds agree.