haresfur

Well, you might as well just f it all and use Stones ginger wine.

You go to London to drink American style beer? I wonder which hop varieties in the Yakima. My first batch of homebrew was made with road-kill hops that fell of the harvest trucks in the Yakima valley. You should make a trip there for the beer and wine, afterall Yakima bills itself as the Palm Springs of Washington.

Never done the cutting off the end thing but have had success cooking corn in the husk in a hotel microwave and the silk comes off very easily. So I guess it depends on if you prefer the somewhat easier shucking or prefer to have the stalk as a handle. That being said, I don't bother with corn on the cob in Australia. People here just don't understand what fresh corn is.

Armagnac and bourbon makes a smooth saz.

edit: I used anejo tequila, sorry.

Nice topic although not seasonal in this hemisphere. Still, one of the odd things about our Mediterranean climate is that my raspberries started to produce in early winter. The frost has curtailed that but I managed to get about a cup of late berries so I had something to start with. Fizzy Raspberry Rosemary Smash (for 2) Place raspberries and 1 tablespoon rosemary leaves* in cream siphon with 4 oz reposado tequila and charge with 1 CO2 cartridge Shake and leave in fridge for 2 hours or so. Discharge siphon and shake with 2 teaspoons syrup and ice. Pour over crushed ice Garnish with rosemary sprigs * All measures approximate because, well, I'm winging it anyway. Very pretty, quite refreshing. Pro tip: shakers don't seal worth a darn when the contents are degassing carbon dioxide. Thanks for hosting, Stacy! ETA: a tiny touch of lime might go well.

One of the advantages of living not-quite Back of Beyond. I could still up old WT 101 rye and also grabbed a bottle of 1800 Anejo Tequila. I'm not super impressed with the tequila although really like their reposado.

Whisky in a glass. (actually I prefer a hand-thrown ceramic sake cup)

Maybe he was suffering from low blood sugar. Always try to be nicer than the other person.

What rye did you end up going with? Well, now you know anyway.

Maybe you need to come up with some manly Tiki garnish. Like a chicken-bone swizzle stick stuck through a slice of durian.

Never mind him, did his date like her applejack sour?

Makes sense to me since I usually call our cat Puppy (her real name is Pinot so I suppose this should get moved to the wine forum). Sounds like an interesting brew, no matter the species.

I think American rye is the proper spirit for this one historically and taste-wise. I am not anti Canadian rye but I can't see it standing up to the Fernet. I used nearly the last of my precious Rittenhouse. Rafa is correct in his clarification of what I made. This was the ratio listed in Kindred Cocktails although there is plenty of discussion about it. I used Jerry Thomas Decanter Bitters. I think the Fernet was about right for me. It's there but this is a rye drink with Fernet Branca, not the other way around. And on a happy side note, I made two but correctly guessed that my DB would like but not finish hers so I poured about 1 1/2 drinks worth for myself.

I'm a bit late for Canada Day but I'm celebrating with a Toronto 4:1:1 using cane syrup instead of simple. Yeah even I would probably dial back the sweet a bit. This is one that really needs the lemon twist.

That's a piece of stoneware glazed in a quite well-known but somewhat finicky glaze called "Floating Blue". As you can see, when the kiln gods are happy, it is wonderful. The glaze is brown breaking to tan where thin - like around the rim and getting the blue highlights where thick. It really brings out the fluting on the side of that pitcher. The glaze contains a lot of the ingredient Gerstley Borate (aka Ghastly Borate), which isn't mined any more. The pot is fired in oxidation - most likely an electric kiln to cone 6. Common in pottery schools and I suspect this is a student piece. Nothing wrong with that. Worth every cent. How well does it pour?

It's a 20,000 L tank and I think it was under $2000, installed. I'm hoping to keep it about 1/2 full in case they need it for fire fighting (my fire plan is to wave goodbye to the house and leave things to the fire authority). It probably won't pay for itself in water costs - at least for a long time. But it's the right thing to do and I consider it part of the entertainment budget (or the food budget - same thing). The thing about small barrels is that they will fill up right away if you have any roof to speak of. You can often find used chemical totes that are in between in size - assuming you know what they had been used for is ok. I don't think I would put grey water from the drains on food plants - you can get grey water treatment systems here but they look like a fair bit of work to maintain. They are also moving to recycled water piping systems in some parts of Oz - purple pipe. I know that agriculture is a very heavy water user but that doesn't mean that domestic saving is insignificant - especially when you factor in energy as mentioned above. As someone said, "If you give a megaLitre of water to a farmer, they make food. If you give a megaLiter of water to a city, they make poo."

I moved here just before the end of a 13 year drought and people are generally still very aware of water use. We collect the water when running the tap to get hot water and use it on the plants. Sous vide bath water goes onto plants, too. For that matter the grey water from the washing goes onto the lawn but really because the pipe is blocked further downstream. Shade cloth makes a big difference in how much we need to water the veggie garden - well at least it means that some things actually survive the summer heat. And we installed this to harvest water off the roof:

So basically a boozy Tom Collins with egg white?

A lot of the pineapples today are extra sweet varieties. I think this started with the Del Monte "Gold" about 10 or 15 years ago. But there may have been a trend to sweeter pineapple even before they came up with those. My understanding is that you can propagate pineapple fairly easily from the tops so it is pretty much impossible for one company to keep their varieties to themselves.

Mountain Goat Organic Steam Ale. Brewed in Richmond, Victoria. They don't say if they use a lager yeast and there is a fair bit of wheat that comes out in the flavour. Hops are nicely balanced and the label is pretty low wank. I like this a lot but I think you could get away with serving it to insipid-lager loving tradies.

Thanks for the drink suggestion. I haven't made one of these in quite a while and I picked up some free limes. I usually use Ron Santiago de Cuba dark. I cut way back on the raspberry. About a tsp works for the syrup I use.

My theory is that if you are cooking the meat in the marinade the temperature will speed up the diffusion into the meat and a few days at refrigerator temperature won't make much difference.

Since he is good business for the restaurant, you could make up the difference in tips. Or when she has to serve him, you could increase her pay to (gasp) minimum wage. Or maybe just point out how much she makes compared to the people who make the food. The system is flawed so there is no good solution.

I freely admit that one of the attractions to me is that SV improves on my other cooking skills. If I can concentrate on getting the right browning on the outside of my meat without worrying about getting the inside cooked to the proper degree at the same time, that's a huge plus. I understand the point of view that perfection can be overly sterile (no pasteurization pun intended), but I don't think that's an issue in this case. Undone/overdone interior of a burger is a fail but the right amount of char is the art.