haresfur

I did it for a thick hunk-o-steak. Rather than measuring thickness and relying on the tables, I just stuck a probe in and made sure it was up to temperature. Then I seared it and sliced thin into a more or less asian noodle salad. ETA: for pasturisation I start timing from reaching the target temperature, adding a little time for safety.

I only have a needle probe and it is probably the most versatile. Mine is only about 4 cm long but the wire is thin. However there are times a little thermal mass is a good thing. It would probably be better to have a thicker one to measure oven temperature and even for the deep fry oil. The needle tends to bounce around a fair bit. The thin teflon coated wire is good for most things but a metal sheath would be useful where it has a chance to contact open flame. Since I only SV in ziploc bags, If I want to use it in the bag I put the whole probe in the bag and seal as best I can around the wire, then rig it so that part of the seal stays above the bath. I wouldn't do that for any long cook but you really wouldn't need to.

We have been slacking off on participating in Mixology Monday the online cocktail party. Too bad because it's summer in the southern hemisphere and last month's highballs would have been refreshing. So let's see if we can get some posts for this month's MxMo: Sours, hosted by Andrea over at Ginhound, who challenges us to 'test the sour to the limit'. So get your shakers out and pucker up. Post by February 17 to participate. And feel free to discuss each other's entries.

Not terribly imaginative but a Dark and Stormy with added Fernet or Fernet in ginger beer have become staples in my house. Fernet-Stormy?

Oh no! A true classic. Did it have the rubber seal around the top? I hope you at least got all the recipes transcribed to Kindred Cocktails, first.

Tuna have loins???

Combined with alcohol, bottled, and refrigerated, there should be no noticeable effect on the citrus over the course of a few hours. Though, I wouldn't put it together the day before. I was being a bit conservative and assuming that it might be served over a few hours.

Be sure to have a trusted associate witness and sign each page in case someone else tries to patent your discovery. If I were to actually take this advice I'd use separate pages for different types of meat to make comparisons easier.

I wouldn't squeeze the lemon or lime any more than an hour before you start to serve.

Since I make so few scotch cocktails, I just use my Aberlour A'bunadh. It seems to work well enough.

If it's really a barleywine, try putting some away for a few years.

Next time I'll fillet it. I followed the advice of another friend and wrapped it in foil with some marjoram and put it on the barbie. I figured that I was going to flake it apart anyway so I took the bones out after cooking. I overcooked it a little but it was still ok. Of course we are talking about fish purchased in a small inland city so I guess I really should go on a fishing trip and try it really fresh. I'm keen to try deep frying.

I do like a knickerbocker, speaking of which, it's Australia Day tomorrow and Inner Circle works well. But I've found that it is easy for the raspberry to dominate and I cut it back. In Imbibe, Dave Wondrich says, "the Knickerbocker is the spiritual progenitor of the Tiki drink. Think of it as an 1850s Mai Tai."

Ok, bought a small whole flathead. Now what do I do to cook it? After it's cooked I think I'll do fish soft tacos. I have no idea what would be the best way or for how long. Feel free to submit ideas for other ways of serving flathead for future reference. Thanks.

Soft firebrick will be strong enough to support the steel without having the thermal mass of regular brick and certainly can take the heat. You could also use shelf stilts used in kilns but they would be easier to knock over.

I like my 1800 reposado. I'd like to get some more of the Kirkland anejo but Costco hasn't had it in a long time.

I tasted the McKenzie bourbon and it was nice enough but I'm not sure it would be up with my favourites. I bought the rye and it is decent for sipping but I haven't had much success mixing with it. Something about the funk doesn't work so well for me. YMMV ETA if I could get Rittenhouse for $27 I would be happy indeed.

Archangel with Hendricks gin I've been making a similar drink with Beefeater, Aperol, and cardamom bitters. The Arch is much mellower without the juniper bite, a nice change.

Gi' Punch Seneca Drums Gin small puddle cane syrup coin of lime 1 ice cube Really nice. This is a sipping gin.

I'll be fashionably late.

I usually sous vide the chicken breast - if you do that, you can brown the breading in a really hot pan and not worry about the chicken getting cooked. But I also like the firmer texture you get without the SV step.

I'd missed the Crab Malice when it was originally posted, but will have to give this a try. With the Green Chartreuse added, it evokes the Magnolia Tree, which is probably my most frequently made Rogue/Beta Cocktail. Yeah, a Chartreuse rinse would probably be better than a float. With all respect to Eric, the original needed a little something.

It's good weather for sours, Campari, and tall drinks so I decided to revisit the Crab Malice. I modified it with a float of green Chartreuse which added some nice notes.

My local shops tend to make the chips too anemic for my taste. My favourite place usually uses boxes. I'm not a traditionalist but there is something satisfying about a football size bundle of fish and chips in paper. I haven't seen warehou/trevalla offered since I was in Tassie. I found it very nice.

For some reason, Dan Murphy's chain liquor stores here sells jars of hibiscus flowers in syrup. I have no idea what people use them for.