Tri2Cook

If you like it, you're not wrong.

Not sure about that one. I enjoy the "Perfection" books more for the look into how and why he did certain things and why he didn't do others than for the actual recipes. I like that he's not afraid to ruffle the feathers of tradition while respecting it at the same time.

Another fun look into the life of a fellow eGulleter. Thanks!

Sounds nice... but no Pineau available where I live or anywhere relatively close. I might have to do some playing around with the Alexander theme myself. Something to supplement the usual suspects (eggnog, etc.) around the holidays.

Not sure if I'd like that one or not. I'm finding that I haven't entirely acquired the sophisti-mi-cation to enjoy many of the "all booze" drinks. I usually want something to balance the booziness a bit to be happy with the result. I don't require sweet (though I don't have the complete aversion to it some do) and there are exceptions but, for the most part, that's the case. Going to the LCBO monday to see if the local store is getting the Wychwood Bah Humbug Ale. I'm not sure if I particularly care about the beer... but I want the bottle! I see the LCBO caved on it's position to not carry Crystal Head vodka, the local store has it. I don't plan to buy that one though.

More Fernet! Gotta try it! Tonight I had... The Cure for Pain 1 1/4 oz rye 3/4 oz sweet vermouth 3/4 oz bourbon 1/2 oz tawny port 1/2 oz white creme de cacao 1 teaspoon Campari Stir, strain, rim glass with orange peel, twist and drop in.

I've been curious about that one but haven't tried it, I'll have to give it a shot. The weather is cold and windy with snow flurries this evening. Just the kind of night I've been waiting for to try the Fernet & Jerry: 1 tbsp Tom & Jerry batter 1 oz Fernet Branca 2 oz hot milk Tastes like more (I really like Fernet) but I think I may try a different version next. Would be a shame to waste the rest (I made a 1/4 batch) of the batter...

I was going to toss in my 2 cents based on my experiences and dig up the threads here on the subject... but "what he said". That will Bullet Train you to working with the stuff.

My understanding was that caramelizing the onions with the star anise was the key to getting whatever compound is produced that enhances meaty flavors. He tosses some whole star anise in the cooking onions and removes them after the onions are caramelized. I'm not saying adding a bit of star anise at the end doesn't taste good, I haven't tried that, but I don't think it does the same job that he's describing.

This has been really enjoyable. I love reading through a food blog from a place I've never been. Everyday ordinary things to the person blogging have me constantly thinking "Wow! What's that?" and I realize (once again) just how much there is in the food world that I know nothing about. And for some reason I'm feeling like I now have to make Guaguas de Pan...

Yep, used vanilla bean. None of the results were bad, I think maybe I'm just not into spiced rum enough to put the effort into getting it where I want it. It's not a fault of spicing one's own rum, it's a fault of my laziness. I was slowly working my efforts towards tasting like the stuff from the store that I like. Once that information made it's way through the fog and I realized that's what I was doing, it seemed kinda pointless.

I gave up on spicing my own. The reason being, I went through about 4 different attempts and never wound up with anything I thought was better for mixing than Sailor Jerry or Kracken. I think the only way I could get a result with my own that would make me happy would be to infuse each flavor element seperately in it's own rum and then blend to taste. I don't use enough spiced rum to go to that much trouble. As to the original question, perspective has it's place in this discussion. Some things that probably rank mid to bottom shelf in good stores in the U.S. are top shelf at the LCBO.

No Cocchi at the LCBO so far, unfortunately.

If I lived closer, I could help you both out. I have 4 bottles in the house right now but your store will have it back in before I could get it to you from here.

I don't have any specific suggestions, I've never had access to fresh kaffir limes, but I hope you're as stubborn as I am and won't be swayed by words like "very sour" and "incredibly bitter". Those are just qualities to balance or twist into a usable form... I'm interested in seeing what you come up with.

I'd be a bit cautious with the Activa unless they've worked something out with the company for smaller packages or are turning it over fairly quickly. I've only seen the 1kg retail packs and the 100g sample packs. Repacking it is going to greatly reduce the shelf life.

It's okay, I've already come to the conclusion that I'll probably fail miserably as a serious cocktail person so I might as well go the class clown route. While I want to learn as much as possible about the craft aspect of cocktails and I want to make every effort to make drinks as well as I can within the scope of what is attainable to work with where I live, I also, as in my cooking, want it to be fun.

I've found it to be typical. I assume it's primarily due to the proportion required to get an actual powder. You're stretching the initial flavor base pretty far by the end. The more intense the flavor going in, the better the end result. But it's going to get a bit watered down regardless.

Herve This discussed roasted flour in Art et Science. He specifically mentioned the resulting weakened gluten network being suited to uses where a crumbly or sandy texture is desired... such as sables. Not sure about it being a defining point in speculoos though, I've never heard or read that before.

I was never sold on the end result of any "hot ice cream" version I tried. I was completely sold on the creativity involved with developing the idea, I just never felt the result made the connection between ice cream and hot beyond the visual. I don't consider it a failure in any sense, it was a great example of idea made reality, I just think ice cream being cold is a rule that will be impossible to break without completely redefining ice cream... and it would have to be redefined at the level of the diner's perception, not the cook's.

Probably neither you or your guests are geeky enough to get 'Manny Calavera'. I know that one but you're right, most of the crowd probably wouldn't... not that they have to.

Nice suggestion, thanks! Not at all spicy though. The amount of chile I used is very, very small and just adds the faintest hint of "heat?" plus a little smoke (traditional atole is made with masa that is toasted on a comal) because my mezcal isn't very smokey.

We already did this here. I thought it was much ado about nothing then, I still think that now. But I respect people's right to choose what they want to put into their body so I try not to preach too much about it one way or the other.

I'm working on a Day of the Dead themed drink for a Halloween gathering. Being new to this creating drinks thing, I'm always extremely hesitant to admit what I'm doing here but I'm running out of time so I'll take my lumps in pursuit of a little help. What I'm doing is: reposado tequila blanco mezcal atole syrup* fresh lime juice tiny piece dried chipotle chile (the mezcal available here isn't as smokey as I'd like which is why I went with chipotle over some other chile) tiny pinch salt Shake with ice. Strain. *250 grams corn stock (water, corn, corn cobs, freeze dried corn, cinnamon sticks, vanilla bean) 250 grams piloncillo 3.75 grams ticaloid 310-S (gum arabic + xanthan blend, I wanted a gomme syrup texture to add a little body and the ticaloid version of arabic holds everything together nicely) I'm still working on the balance. I started with 1 1/4 oz tequila, 1/2 oz mezcal, 3/4 oz atole syrup and 1/2 oz lime juice. My first thought was more atole syrup or less lime but I think that's because I'm having a hard time seperating the cocktail from the traditional atole in my head. I'm trying to hint at the fact that it's based on a slightly sweet drink without offending sugar sensitive palates. I definitely don't want a sour though. So maybe I should apply the rules of cooking and know when to call it done? I'm also struggling with a name...

But it's a good basic! Although, at the risk of being pelted with large ice cubes, I confess that I actually prefer a G&T over a martini.