-
Posts
2,387 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Everything posted by haresfur
-
Buy them a new oven?
-
I was gifted some home made lemon liqueur. I'm not sure how it compares to lemoncello - it's quite sweet but has some bitterness from the pith. A nice mix: 1 oz Beefeater Gin 1 oz Campari 1 oz lemon liqueur a couple dashes Regan's orange bitters stir, strain, sip Basically I think you could sub about anything of comparable sweetness to Cinzano into a Negroni and come up with something interesting.
-
Kirkland Signature Premium Chocolates of the World Assortment Jar
haresfur replied to a topic in Ready to Eat
Costco is going to sell a lot of this, so the quality may be somewhat limited by the availability of the best ingredients. My guess would be good value but not the top tier. If you try it, report back. -
How about a pizza scroll - roll out a pastry dough, put on a thin layer of tomato sauce, some cheese and maybe some toppings, roll up, cut, and bake. I've seen these for sale (never tried to make them myself) but the cheese ends up crispy, not gooey.
-
Welcome Sohoskiracer. Sounds like you have a good bottle collection. No Bols Genever? Pity. I love the stuff in spite of the Australian prices. I often to use it in a genever Sazerac. Wonder how the jonge would work in that. What's Desaronno?
-
Bittermens Hopped Grapefruit (my favorite citrus bump) Bittermens Mole Fee Whiskey Barrel Aged (use where you might use Angostura) Angostura Orange Peychaud's Some sort of lemon or lime bitters for making seltzer and bumping up the citrus without changing the acid/sweetness Boker's to add bitterness And you, haresfur? I just bought some Fee Whiskey Barrel Aged, Bitterman's Xocolatl Mole, and a trial pack of Scrappy's Orange, Chocolate, Grapefruit, and Cardamom bitters. Would have bought some others except for the cost. Making progress, anyway.
-
Recently I've been happy with Ron Santiago de Cuba, so I guess the answer to your question is political.
-
Different brand but here is my write-up on mixing with Polish mead. ETA: I see my SanRu hack had raspberry syrup and I can't remember if I used it in the mead variation. Clearly more research is needed, if I ever get some more mead.
-
Once I get below 1/2 oz I use teaspoon measures or if it is just for me, I usually guess then adjust.
-
I think that's part of the idea behind ordering a large pizza - larger ratio of area to circumference. Eating habits of many on this board would probably be seen as idiosyncratic by most of the population. Personally, I'm all in favour of idiosyncracies as long as they aren't too onerous on the cooks. My technique is to eat with a knife and fork until the remainder has enough structural integrity to be picked up with the fingers. Then eat by hand until I reach the crust. Eat the crust if it is really good, otherwise slip it to the dog.
-
I'd only send the food back for something incredibly badly prepared like still frozen meat or broken glass in the salad. If it was merely not to my liking, I'd smile and choke it down. In a business situation, this could be a real test of how well you handle things. That could work in your favour if you clearly aren't being a prima donna and act, well, professionally. Interesting thought that it might be wise to order something relatively "safe" if possible. Hard to screw up, doesn't make you look like a wacko (She likes tripe???), and importantly for me - something I'm unlikely to end up wearing.
-
Really looking forward to this, especially if we learn about different mole (whatever the plural is).
-
What rum? Maybe find a decent sipping rum then work from that to cocktails then switch the rum to something funkier if you want to go that way. I'd maybe try that with Barbancourt, Goslings, Myer's, or even Capitain Morgan. I'd avoid Bacardi and at least to start, Inner Circle (or probably Smith & Cross which I haven't tried). It's been a long time since I've had Lamb's Navy but from what I remember, it might do but stay clear of the overproof. Maybe not PC with the cockail weenies, but I like Pyrat XO as a float on some drinks - it's just not what I'd grab for most cocktails. Then again we do dark rum in hot chocolate so maybe I'm not to be trusted.
-
I'd go with the Cuban. I use Ron Santiago de Cuba.
-
For lack of a better name Meat & Veg 1.5 oz Beefeater gin 0.5 oz Cynar a small wedge of lemon squeezed over and dropped in. I build over ice but you could probably stir and strain Simple but effective. This one has gone into my regular rotation.
-
In Australia they have introduced "My First Vegemite" as a gateway drug for kiddies. It's a much less salty version and you can really taste the maltiness. I use it for sauces. Perhaps it would work for infusing but there's no way I'm going to risk my precious bottle of Rittenhouse. How about Marmite tequila or mezcal? Yeast and olive oil popcorn is good but I haven't had it in a long time. You can also make a yeast and miso gravy for tofu open face sandwiches.
-
Think it might be time to explore some Tiki drinks, before the weather gets too cold in your hemisphere. ... and the pizza looks great.
-
Are they like funnel cakes? Disturbing images running through my brain...
-
Today's choice was bream. Good texture, no bones. Also had pumpkin cakes that were quite nice.
-
A friend of my parents said: "I don't make love to 14 year old girls and I don't drink beaujolais nouveau." - Bruce McDonald
-
Go for it. You owe it to your fan-base.
-
Dancing on the bar with a Carpano Antica lampshade on your head is the epitome of class.
-
That's the thing. My supply of bitters is pitiful, but I'm planning a resupply trip to the USA. Right now I have Peychaud's, Fee's Old Fashioned, Fee's Orange, and Regan's Orange. I probably use the Fee's Orange the least although I like them in some summer drinks and the 50:50 mix with Regan's is often nice. I use the Fee's Old Fashioned where Angostrua is called for, but would like to try the barrel aged. Given the number of interesting bottles out there, I think I'll concentrate on the ones people use most, thus the question.
-
Ok, 27 pages in... which are the top few bitters you consider important for your bar?
-
Travelling into the Seattle from Canada - What should I bring back?
haresfur replied to a topic in Spirits & Cocktails
Washington isn't known for great selection, either. You might consider Pasifique absinthe from Woodinville WA. Aside from that, pretty much anything you like to drink. Maybe Barbancourt 5* if you can't get it in BC.