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haresfur

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Everything posted by haresfur

  1. I've heard of this but never tried it so, unencumbered by facts, here are my thoughts. I believe pretty much any clay is going to be more or less edible - i.e. it won't kill you if you consume it in moderation. To get some terminology straight, there are clay size particles (finer than silt), clay minerals (bentonite, kaolinite, etc.), and clay bodies (the mixture of clay minerals, other clay-size particles, and sometimes coarser stuff that potters use to make into ceramics). So your potter friend can probably tell you that you might not have a lot of success getting a 50 lb bag of kaolin, adding water and trying to coat a chicken with the resulting goo. You need a decent clay body that will be workable wet and will hold together in the baking/firing. I think your best bet would be to use a low-fire terracotta clay body, maybe with some sand to add "tooth" and strength. Avoid one with added iron oxide for color (stains everything) and be sure to avoid anything with granular manganese (potentially toxic). If you are worried about the unknown materials in terracotta there are low fire white clay bodies that may at least seem purer. I don't think that is an issue however. I would think you wouldn't be able to let the clay dry completely before cooking because the food needs to be fresh. That could lead to cracking. Maybe try putting the food in a cold oven so the temperature ramps up less rapidly. Or make the cracks part of the serendipity of the process (a teacher once told me, "If it isn't glued, it isn't art). Any idea how you will know when the food is done? Good luck. Don't forget your safety glasses when you are carving!
  2. I'm going to have to give this a whirl. I've been wanting to make something that was decidedly bitter put tasty and this looks like it would fit the bill and sounds like a great aperitif. Is this your own recipe? I've got Fever Tree Bitter Lemon and everything else you list. Now I know what tonight's first drink will be. ← I'm not sure I'd call it a recipe - I just tossed it together. Let us know what you think or what you would do differently. I've been playing with small amounts of Fernet Branca to add an interesting dimension without bowling you over after having a Toronto cocktail at Zig Zag.
  3. But it was well balanced!
  4. Any sort of hair-of-the-dog.
  5. Is that like a white-pizza version of a bloody Caesar?
  6. I thought "tea stain" was supposed to be good stuff. Or to be politically correct, "patina".
  7. I keep ginger root in the freezer and you can shave it devilishly thin with a knife when it is frozen.
  8. Had people over - not a drinking crowd but a couple of people appreciated the knickerbockers. I was in the mood for something bitter, bitter, bitter so I had: 2 oz Campari 1 tsp Fernet ice, stir, top with Italian Bitter lemon soda 3 shakes Fees Aromatic bitters Puckering and refreshing.
  9. So then fine-grating could be a good alternative for those who don't want to make large quantities or can't pony up for a juicer. I can squeeze a significant amount of liquid out of grated ginger. Certainly labor intensive for one or a few drinks, though. ← To keep this thread hijacked... Ginger infused vodka can pack some heat if you keep it in the freezer. I made mine with candied ginger so it had a little sweetness, but not much. I would think you could use that plus simple to get the right balance.
  10. Ah, much better. I did cut back a little on the raspberry then upped the curacao to a couple of tsp after a taste because I used a pretty hefty lime.
  11. Knickerbocker made with the Imbibe version of Jerry Thomas' recipe: 1/2 lime, squeezed, with rind put into glass 2 tsp. raspberry syrup (Torani) 2 oz rum (Pyrat XO) 1 oz Curacao (Gran Gala) Made in a shaker but poured the ice into the glass after straining out the worst of the lime pulp. Christened my new copy of Imbibe with lime juice in the process. Interesting that the proportions are different from Dave Wondrich's Esquire recipie. I found this a little sweet and heavy on the raspberry but tasty, none the less. I'd cut back on the syrup next time. I think this would be a very good gateway mixed drink and refreshing for a hot day. Next time I'll probably try Cruzan dark just to see how it works but the XO was nice. Could also be interesting with the pineapple-infused rum I have in process. A big thanks to Mr Wondrich for introducing me to this one.
  12. I could do much, much, better but one thing I'm trying to improve is to eat the food I buy. With all the spoilage I probably have the world's most expensive compost.
  13. I tried this with your proportions and I'm not so sure. Tried adding a splash more Benedictine - that wasn't it. Tried a bit more ginger beer - not it either. Threw in some Regan's orange bitters - a bit more interesting. From the way different flavors came and went from the forefront, maybe it's just another "twitchy" scotch cocktail to balance.
  14. Perogies, sour cream, and mango chutney. Yum!
  15. Ah yes, one of my favorite overheard conversations on a street in San Francisco, years ago: A man taking a big swig from a bottle in brown paper handed to him, "Don't make me drink this! You know it makes me crazy!" I think factors as to why this is an American phenomenon are the tax structure and liquor laws. In a number of places it is easier to buy wine than hard liquor and isn't fortified wine taxed more like unfortified wine than distilled spirits? Maybe in other countries table wine is so inexpensive you might as well drink that if you are "on a budget". In my younger days we preferred various flavors of Cribbari (sp?) because of the photo of Papa Cribbari on the bottle and because the flair in the neck kept it from slipping through your grasp. As an old song says, "I just don't feel well without Muscatel".
  16. Thanks for the review, Chris, even though you make me feel like a light-weight. How long were you there? I've been meaning to check out both places but mostly have been just passing through with a quick stop at the liquor store (better selection than WA). Guess I'll just have to make it a priority.
  17. We went to the 1806 Cocktail Bar in Melbourne Australia, for apres footie drinks and tried: Fish house punch - could have sucked down a whole lot of this Corpse Reviver # 2 - nice Sazarac - 1/2 bourbon 1/2 cognac; not bad but a bit disappointing Black blazer - house variation on the blue blazer made with navy rum and black chocolate. Quite tasty and the flames were very pretty. Well worth a visit if you don't mind going for American culture while abroad. I also tried the Junipero martini at the San Fransisco airport - made 2:1 per egullet suggestions. It was nice enough but wouldn't be my first choice drink. Too bad they didn't have any Anchor rye.
  18. Well, it might have been better to email the website and ask them what they thought was the best way to respond to such a negative review. They probably have a useful perspective. No sense alienating any part of the industry if you don't have to. I'm not in the business but I might have composed a response along the lines of being terribly sorry that so-and-so didn't like the restaurant and then explaining the philosophy of presenting carefully prepared meals of fresh healthy ingredients and portions that are hoped to be satisfying for most clients -without directly dissing the reviewer. Let your restaurant stand for itself. Then, sleep on it a few nights, let a friend read it, let a mentor in the industry read it, then either post it or tear it up.
  19. There is at least one: Glen Breton. And boy have they gotten into legal trouble with the Scotch Whisky Association for the name! No, most Canadian whisky is not a 100% rye mash bill; it's actually a distinguishing characteristic of the Alberta Premium/Alberta Springs line. Personally, I get a weird rum-like feel out of the Premium 25-year-old. I'm generally a fan of Alberta Springs, which is the 10-year expression, but I don't really drink Canadian whisky that often. ← Tangle Ridge Canadian also is 100% rye but retains the smoother Canadian character so I would guess it is distilled in a similar fashion. I think it is finished in sherry casks. I like the stuff, but then I was brought up in Canada and still find American Rye a bit challenging. But good question as to when Canadian rye went to having so little rye in the mash.
  20. How to mix Junipero? I almost started a new topic but, after some diligent searching, figured I could revive this one. My impetus is an upcoming long sojourn in the San Francisco airport. I scoped a little on my way west and found that Anchor has a bar with Junipero martinis on the menu. So, not being much of a martini drinker but wanting to try Junipero, how do I get a good one? Is this gin best mixed dry or wet or what? I found references to Junipero in a number of other threads with Aviations and Last Words mentioned as good Junipero drinks but I'm not sure I could get them at an airport bar. Does anyone have other favorite Junipero cocktails/drinks? Thanks for any help making my 6 1/2 hour layover more pleasant.
  21. Not much to report recently but found a Tasmainian Elderflower soda that went quite nicely with the dregs of a flask of Oban. Also tasted some Tasmanian spirits in Hobart. Pepperberry gin was decent, rum horrible and the single cask single malts were worth sampling. Forget the distillery name already...
  22. Please eat them and report back. I'll be the control group
  23. The results are in. eGullet got a nice mention. I'm a relative cocktail newbie and there are plenty of suggestions for me to explore. Thanks for playing! lupec Boston
  24. Welcome! Thanks for your input. I've been avoiding egg white cocktails but maybe it's time for some aerobic drinking
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