Tri2Cook

I was just wondering about the name of the drink. Not that I have the slightest problem with the term "salt tincture" being discussed, I just don't really care who rolls their eyes, slaps their head, looks down their nose or whatever else they choose to do so I'm not sure how that particular information is going to help roll the conversation along. When I found the recipe, it was called "salt tincture" so that's what I call it. As for the reason why I used it... because I can. The same reason we do a great deal of the things we don't technically need to do in our home bars and kitchens.

Here is one guess. Thanks Kerry. Something to start with anyway.

Okay, maybe I should just put it out there after all because I'm still not sure if I'm crossing a line or not. I came up with a drink, basically a martini variation using Citadelle gin, Lillet Blanc, grapefruit bitters, salt tincture and a grapefruit twist. I've been calling it a Salty Frog... with no desire to offend anyone, it just struck me as funny . But like I said, I'm not sure my sense of humor is all that common. If someone named a drink a Crazy Canuck Cooler or something, I'd laugh and, if it was good, I'd drink it. Edited because apparently I can' type at 5am.

What is the etiquette of using humor in drinks names? Is it wrong to assume that most people have the ability to laugh at themselves or in this age of P.C. based behavior, is it safer to assume that most don't? I'm one of those people who think funny is funny and can laugh just as hard when I'm the butt of the joke but I'm not sure how universal that is. I have a specific example in mind but I thought I'd get the general feeling on the subject from the experts before putting myself out there.

Anyone happen to know the measures for the Violet Hour's Holy Mole (Herradura Reposado, Dolin Sweet Vermouth, Averna, Chocolate Bitters)? Being in Canada, I can't really pop by the bar but it sounds tasty. I'd like to check out The Pusher Man (Lunazul Blanco, Pineapple, Egg White, Green Chartreuse) too but I don't want to be too greedy with requests.

Happy Birthday Kerry! Everything looks tasty. You'd might have a difficult time convincing me (a couple of those Bijous might help) to eat the Spam musubi because I don't really like Spam... but they do look tasty so maybe I'd be easier to convince than I think. That bread looks insanely good.

Even though it isn't a requirement of the original question, I'm going to stay among the living and current with my picks for no particular reason (and I have to confess that if I could have dinner with any three people for my final meal, none of my top picks would be food luminaries). Heston Blumenthal's relentless pursuit of getting things the way he wants them to be gets him on my list. Yes, he goes to some extremes sometimes to make the point he's trying to make but at the heart of it is something that every person who cooks should strive for, making every dish as good as it can be (for you) no matter how unconventional getting there may seem. I have to bring a pastry chef onboard because, in a perfect world, that's what I would do exclusively. That makes for a tough decision, a lot of names come to mind as people I think would be interesting to talk to on the subject of pastry and desserts, but for various reasons... I think I would go with Michael Laiskonis. Because it's been a new passion of mine for the past just over a year, I think I want the final member of the dinner party to be someone from the cocktail world. Unfortunately, I don't really know who the luminaries are in that area. Actually, I know who some of them are but I don't know enough about any of them to know who to invite. So I guess I'm leaving it hanging at two for now while I give it some thought.

That's one of my favorites as well. I even kept a roll in my drybag in case of cuts while whitewater kayaking. It was the only thing that would stay on for the rest of the trip.

That's kinda what I was getting at. I don't doubt it works, I'm just thinking it may be more due to the powdered item forming a paste with the blood and helping slow the flow allowing the clotting blood to stop things sooner than it would otherwise. I think it would work regardless of the powdered item used unless it was something known to promote bloodflow. Notice I keep using the words "I think"... because I don't know this to be fact and have never tested it. If there is something in chile peppers that helps stop the bleeding, I find that very interesting and would like to learn more about it. I'm not doubting anyone's word here, I'm just hoping someone can bring some more information on it to the party.

I don't know what's on the horizon for the rest of the world but if we switch to locavore where I live food is going to become very boring very fast by anybody's standards. Even organic is almost impossible outside of a small section at the only store in town. From now until spring you would go hungry unless you want to eat what you can catch ice fishing and nothing else (unless you were lucky enough to shoot a moose or some deer during hunting season and make it last the winter). There's absolutely nothing else local or even semi-local during that timeframe. Even in the summer there's not much more. Blueberries, fiddleheads, partridge... that's about it other than some spotty foraging. The summers are too short and unreliable for any attempts at farming beyond backyard gardens that may or may not produce depending on the weather that year. So I'm going to say food trends where I live aren't going to change much anytime soon regardless of the food world at large and how well-intentioned we may want to be.

As I said, I'm not trying to be troublesome. I'll gladly learn different if I'm incorrect. I realize there is chemical cauterizing (silver nitrate, etc.) that doesn't require a heat source but I wasn't aware that chiles had that effect. Be an interesting thing to learn if it is the case... I like learning.

Cocktails and cheese... my kind of stuff. I smiled when I saw the walleye request. That's one of the very few local fishes, the only one I can get in abundance on any given day. I forget sometimes that's not the case everywhere.

I'm not trying to be troublesome here, just trying to be clear on what we're doing. Is the cayenne, aji, habanero for some purpose other than forming a paste to plug things up? I'm asking because it seems like flour or cornstarch would do the same thing without inflicting the pain chiles on open wounds might.

I'm assuming the cayenne works by turning into a solid clump that fills the cut when it mixes with the escaping fluids? Because that's not the kind of heat that cauterizes.

Hmmm. I don't really have a kitchen first aid kit at home (other than whatever happens to be in the house for injuries in general). I've had some cuts that arguably could have used a trip for a stitch or three and a face burn that left me looking rough for a while (that was actually at work, thankfully the scars ended up small and aren't overly easy to see unless you look for them) but, knock on wood, so far I've never felt the need to go to the ER for a kitchen-related injury.

I haven't tried other American ryes... but I see that the LCBO now has the Rittenhouse BiB so that frees up a spot in my Nova Scotia requests! I'm going to see if the local store will order it for me, it's only showing available on the eastern end of the province for now.

Ontario eGulleters... the LCBO has Rittenhouse BiB in stock!

Nice score Kerry! I search used-stuff shops around here but rarely find anything as far as glassware goes. I didn't know the Saz was still available, the online search shows it as all gone. Not that I need more, I just feel a little silly for grabbing three now. They made it sound like a "when it's gone, it's gone" thing at the store I went to. I don't know what to suggest to showcase the Broker's, we get the 80 proof version and I haven't found a particularly noteworthy difference between using it or Beefeater once a few other ingredients jump in the pool. As a side note, a friend from work is going to Nova Scotia next week and a peek at their liquor website shows them having a few things the LCBO doesn't. I don't want to ask him to haul too much back for me but I'm thinking maybe a Rittenhouse BiB rye and a Cruzan Blackstrap rum. Unfortunately, they too have no agricoles.

It's a rare occasion when I have enough left on the plate to be worth taking. When I do, it's still a rare occasion when I take it with me. I've never considered whether it has anything to do with being cheap or not. I think the main factors are if I'm going straight home from the restaurant and whether or not the reason there is still that much on the plate is because the food sucked.

I'm not a Cynar pro but I like the Art Of Choke.

Thanks Kerry... but nope, not me. I'm a horrible blogger. I tried my own blog for a while and finally did the responsible thing and put it out of it's misery. I am enjoying following along with everybody who is doing it though.

There are many examples of people doing an excellent job blogging cooking through a book without posting recipes. You can describe what you're doing, the ingredients you're using, the results, talk about the difficulties, etc. without going into specific measurements. Yes, you will have people asking for recipes in your comments section. That doesn't mean you have to give them. If you make it entertaining, you won't need to post the recipes to attract readers. As for whether or not you'll get a cease and desist if you're determined to post the recipes anyway, I don't know.

Savoy says equal parts gin, Calvados and apricot. No lemon. I'll go with that then. Thanks Matt!

Hmmm. I have most of Heston's Books (Fat Duck, Heston's Feasts, both In Search of Perfection books). I was considering passing on this one until I read the above. Now I may have to have it after all.

Need a call from someone that knows. I've seen 2 versions of the Angel Face online. Both with calvados, gin and apricot but one with lemon and one without. Which is correct?