haresfur

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.

You might try growing the crystals quickly so they trap the aroma in fluid inclusions. Of course this means you will tend to grow smaller crystals. Maybe start with nice crystals grown on your sticks then put them in a supersaturated sugar-rose water solution. You also might try fructose or glucose but I'm not sure if that would help or hurt.

Yeah, what's up with the tough 'skin' on the outside of my ham? It's a rolled ham but it's not too pleasant even when sliced reasonably thinly. I suppose the glaze might have penetrated better if I had trimmed the outside off. I had to pierce it with a knife to insert the cloves. BTW, according to my brother the Ukrainian definition of eternity is 'two people with a ham'.

Scored an invite to Christmas lunch so I cooked ham for Boxing Day. I used kumquat marmalade, Dijon mustard, bourbon, and a dab of My First Vegemite in the glaze and it turned out well. Perhaps a bit too much citrus but the glaze complemented the ham and didn't detract. The apricot and ginger sounds good too and I'll keep that in mind.

Or go S-L-O-W-L-Y. I generally take about a minute with the peels from about 5 pounds of potatoes. As long as I take my time I don't have problems. Or go S-L-O-W-L-Y. I generally take about a minute with the peels from about 5 pounds of potatoes. As long as I take my time I don't have problems. Wouldn't it be easier to toss them in the compost or even the trash?

Recent purchases: family size Buffalo Trace bourbon (restock), a couple of High West items that I am excited to try (Son of Bourye and Double Rye), a bottle of yellow Chartreuse that was missing in my collection, and Krogstad aquavit for a Norwegian themed party I've been invited to.Will you be my mommy?

If you made it with Myers' rum it could be Meyer Or Myers

'dy punch Brandy, cane syrup, tiny lemon, ice cube Made one with cheap French brandy and one with Courvoisier. Actually the generic brandy one is better IMO but both were quite quaffable.

Wouldn't that be a milk punch?

It seems that the best fishmonger here is a single Coles in the centre of town unless there is someplace in one of the more twee areas I don't know about. I haven't really tried them out because cooking fish intimidates me but I may take the plunge if they get flathead in again.

Yeah, pumpkin soup. many variations - I like it with a bit of blue cheese. Or you can use it to thicken a stew. Or feed it to your dog - it stops them up if they are loose or loosens them if they are stopped up. And it is easy to see where you need to clean up after them.

Sounds like you are on quite a journey. Maybe you could consider setting up an aquaponics system. I saw one in action and it seemed promising.