haresfur

Maybe just float some espresso.

It does make you wonder - seems like a PID controller for an oven would be a no brainer. Can't be that expensive.

Always a good plan! I need to keep reminding myself that tasting isn't the same thing as drinking. I have a bottle of rye that I found nice enough to buy but I have been disappointed mixing or even sitting down with a glass.

Did the tax-man get into the Appleton 12?

Handy, Not Handsome 1:1:1 citrusy gin, Campari, nocino I built it on a big ice sphere which was a good thing because my nocino is pretty potent and I couldn't find my measuring glass so it ended up large and I ended up sleepy. The name is a Red Green chain of consciousness thing.

Homemade nocino on a cube of ice. Found out that if you let it steep for over a year before finishing, the spices get too strong, but still nice. Don't tell my friend who introduced me to the stuff, but his last batch was way too sweet so I used it for the sugar in mine.

I was on a minor sour kick for a while. I'd have to prowl the archives but I think drinks with just a little sour are under appreciated. Start with a Ti' punch.

Welcome to eG, friedcoffee. I would be tempted to roast at home because I would like a darker roast than the locals make, as I have whinged before. But with the Slayer my man uses, fresher coffee than I would usually have, and the convenience, I'll just buy a cup on the way to work. Besides, it's pretty much my main social interaction some weeks - everybody knows your name.

Pour it over ice and start sipping. If it is too weak by the time you finish, drink faster or pour less next time.

I once tried to caramelize some onions in a saute pan with a teaspoon of baking soda (seemed like a good idea at the time). It instantly turned them to mush so there must be something else going on besides speeding up the Malliard reaction. Maybe the sous vide could be used to make super intense soup, though.

SV chicken breast is interesting in that you are trying to balance moisture and texture in a different way from red meat. There is a difference between soft and mush. I think of mush as what you get from meat in the SV too long but soft is one aspect of undercooked. IMO chicken breast at 56 C is moist but too soft. I do my Parma at 60 C (140 F). 30 min should be plenty to pasteurize a breast after you wail on it and any additional time will just make it trend towards mush so I aim for 45 min and no more than an hour. Any longer does nothing to being sure it is 'thoroughly cooked'. So the first thing I'd try is shortening the time, then adjust the temperature.

SV is brilliant for rapid defrosting

With that resounding recommendation, I'm sure I'll run out and buy a bottle.

This is worth it if only for the colour. You could also try tequila as a variation on Tequila por Mi Amante. Or almost any other spirit...

My other social media is all atwitter, so to speak, about Tim-Tams showing up on grocery shelves in the USA at Target, Wallmart, Kroger, etc. What flavours are you finding? I tend to be a purist and prefer the originals, although really like the special offering "Virgin Espresso Martini" (wouldn't that be coffee flavour?-) and have been buying them up on sale before they disappear.

That should work and be more efficient than trying to maintain the temperature of the whole mash tun ETA: you probably would want to monitor the temperature in the mash, though.

I get all the rosemary I need from my potted plant (Soon to be put in the ground, I think), but there is an unlimited supply in the hedges the city maintains in town. BTW Gardening Australia showed an awesome bay hedge. Must have taken a long time to establish and I don't think I would have squared it off because the cut leaves look a bit strange.

I routinely substitute fruit syrups for fruit liqueurs in cocktails. Mainly a cost consideration and I wouldn't think it was worthy of a cute variation on the name. As with any substitution, some tweaking may be needed. ETA: "Those of you that insist on making this drink wrong with vodka should think up your own bloody name for it."

Perhaps not the most imaginative drink to have with sticky date pudding but an Old Fashioned with Corner Creek Bourbon, date syrup, and Fees whiskey barrel bitters hit the spot.

Vegemite is my secret weapon. Another good one is to put tomato paste in a glass jar, add baking soda, then pressure cook a la Modernist Cuisine ketchup. I would add vinegar and refrigerate or freeze to preserve.

The haul from my US trip. The Corner Creek and Dry Fly whiskey were presents (I have great friends). The Northern Harvest Rye was from Costco because I was curious, it was not expensive, and it's distilled in Gimli Manitoba (waves flag). The rest were from Cask that we stumbled across in San Francisco after deciding not to spend an outrageous amount of money on opening day seats for the Giants (I think this will be a better value).

Where I live, tomatoes don't go in until Melbourne Cup Day

How to recognize a good cocktail bar: when you ask for shots of Fernet and the bartenders join you. But the highlight was my Tyrone with scotch, banana liqueur, egg white, something else that I forget (my photo of the menu didn't turn out) and stout garnished with nutmeg. A flip for people who would freak at egg yolk. For my second drink, I asked for something with Smith and Cross and got a tiki-esque drink with a nice punch that they were working on. I think I'm slowly converting my wine-drinking cousin and her boyfriend. All this and more could be yours at Quarter and Glory in Washington DC. New enough that they don't serve food yet. They are off to a great start.

Wow this forum is dead. Are you people starving to death? I'll be in Seattle area for a few days at the end of the month. It's been a while so where should I go for good cocktails? What about not too outrageously expensive food? Thanks.

I re-purposed an unglazed terracotta pot I made for Romertopf style oven cooking as a stovetop bean pot. The black beans cooked with onion, garlic, a little cumin and salt turned out great. The pot didn't suffer any thermal shock issues on the gas stove with no diffuser. I can't remember for sure but I think I fired the pot to cone 06 since I wanted to balance porosity and strength.