haresfur

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.

Has to be Arr Punch.

Another Scotch version with Aberlour a'bunadh so a name that can cover any whisky version: 'sky punch 1 1/2 single malt Scotch (a'bunadh cask strength batch 33) 1:1 honey syrup ~ 1/4 tsp - to taste (whatever old eucalyptus honey was sitting in the cupboard) Good idea Chris. thin lemon coin (a slice actually) 1 ice cube ('cus cask strength you know) Build, sip. This one really evolves in the glass. At first it just tasted like Aberlour. I mashed the lemon a bit more and it didn't have a huge effect. But as the ice melted it simultaneously seemed to get more lemon flavour and more of an alcohol bite. Overall, I'd drink it again, but probably go with less lemon. a touch more honey and maybe a dash of water instead of ice.

Quiet forum these days, is anyone in Oz/NZ eating anything? We have pretty much settled into a fish and chips rut. I've changed allegiance to the Borough Fish Shop (old timers still call Eaglehawk the Borough even though it was amalgamated into Bendigo decades ago.) because they have pumpkin cakes, which look like something you would get in tempura if you squint. My DB likes butterfish because it is very mild and I usually go with snapper or hake. A dollar or two of chips, malt vinegar, lemon, and ketchup at home and life is good.

Wee Paunchby Rafa García Febles, NYC.2 oz Irish whiskey1 sli Lemon (lemon coin; a cut of peel and pith containing a bit of flesh and juice)1/2 t Barley malt syrup Build in glass over ice, stir, rest, sip.This one surprised me, really quite good. Wee was taken (showing your paunch, Rafa?) so: Whi' Punch 1 1/2 oz Dalwhinnie Scotch 1/2 tsp light cane syrup (I considered treacle but thought better of it) small slice lemon, you know the drill build over ice, but as I'm drinking it time isn't helping much so maybe no ice next time As always my prototype measures are approximate so adjust as you see fit. I could see making this for Chris. ETA: Barley malt could be good, too

Funny you should ask, I just saw an episode of Jamie's 15 minute meals where he grated a butternut in the food processor, skin and all then cooked it. I was surprised and wondered if anyone had tried something similar. I usually peel before cooking in the PC but after for roasting.

What proof?

What's left? Ok... V' Punch Zubrowka vodka (buffalo grass) cane syrup lime I didn't think I'd ever hear myself say it but, "What a waste of good vodka."

I guess I should pick up some Unicum just because I can.

Another ti' punch variation using rye this time. I had to use Rittenhouse of course so it could be a: Ri' punch about 2 oz Rittenhouse rye about a bar spoon cane syrup. 1 half a tiny lime squeezed & dropped in. 1 ice cube Better than the Canadian whisky version although I got it too sweet. It's like taking an Old Fashioned on a vector to sour rather than towards bitter.

Whi' Punch - no not wee. Make a ti' punch with whiskey instead of rum. I used 40 Creek Canadian whiskey this time. A dash of Angostrura orange bitters goes well in this one but I suppose that makes it an old fashioned with cane syrup and a bit of lime. Nowhere near as good as the tequila variation qui' punch) that I think I like more than the original, but quite drinkable - not surprising since it's nearly all whiskey. So the cane syrup I bought seems pretty much like simple to me. I don't think I'll buy it again.

FWW my experience is that the proportions are pretty finicky in this. I had a batch that was too thin and I added more cheese in batches, blending between. It went suddenly from runny to gluey. BTW, you can use citric acid instead of sodium citrate if you don't mind a bit of lemon taste (which can be a feature, not a bug).

A coffee mug works.

I just found some totally crystalised kumquat marmalade in the back of the fridge, now I know what to do with it. Sounds like seat-of the-pants cooking is in order and that's the way I like to ride.

So it sounds like some mustard is the way to go?-) I haven't got the menu set but I think I'll start with a prawn salad and have some oven roasted smashed potatoes and maybe a sweet potato if I can fit it all in my tiny oven. Probably figure out a veg or two. If the weather is ok, I'll fire up the barbie and grill some pineapple and peaches. Dessert will be Pavlova, of course. The ham is ready to eat (they gave me a sample and it was tasty) so I don't think soaking is in order. How do you feel about cloves?