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Speaking of Creme de Violette. I have a whole bottle that i hardly use. Now i wonder - is it possible to infuse it with some orange peel and vanilla bean for a sort of Parfait Amour approximation?
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Sweet Heat is a great margarita with jalapeno and Licor 43.
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Randy Mosher's Tasting Beer is just out - it's the best general book and also such a fun to read.
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good idea - are you familiar with Ducasse Olive Mill pasta recipe? Similar technique and i think it was discussed before on eG.
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Diamond, and thanks for replying - i know feel better
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i'm about to start brining some brisket for pastrami - but a bit confused by the brining liquid formula - it calls for 350g or 1.5 cups of kosher salt. But when measured on scales 350g of salt is way closer to 2.5 cups. How much salt should i use? I checked brining formulas in couple other books and 350g indeed looks too much. I added all 350g and the liquid is really heavy salted... Any advice? Thanks much!
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the recipe for culibiac with salmon and glass noodles is in Worlfert's World of Food cookbook, tried and true.
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I got a bunch of baltic bitters like Riga Balsam, Dainava etc - any suggestions how they can be utilized in cocktails?
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Bringing out this thread - since recently i got fascinated by the idea - most probably because i loved Beaumont's Green Devil (rinse of Pernod, Martin Miller's gin, Duvel) cocktail so much. Some interesting recipes appeared in Oct issue of Food Arts: Beer Tails, and i tried Jugador tonight - made it with Plymouth gin and Stone IPA though. It came out nice: gin and ale have a certain flavor synergy, but still it was a bit muted...
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assorted Founders: their Harvest IPA is outstanding. And Backwoods Bastard is a revelation - never tried scotch ale before, thought i won't like it - but this is great, need to check other beers of this style.
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i just brought several bottles of Clear Creek eau de vie (including the pear) from Portland so thanks for ideas. And had a very nice Apple Sidecar (made with Clear Creek apple brandy) at Wildwood.
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not sure about rum but i recently made a hibiscus/rosebuds vodka infusion - it came out very nice; and i just poured vodka over dried petals and let it infuse for a month or so.
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today Powells put several copies online for $10; available on amazon marketplace or directly, so hurry up if you're interested
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I have a batch of Tequila por Mi Amante and made the cocktail above many times - it's great. Now i'm thinking of using Licor 43 instead St. Germain: it should work just fine right? ETA: just maybe orange juice instead of lime? should be a classic combo, of strawberry, vanilla and orange
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i have a bag of barley couscous from Kalustyans - has anybody cooked it before and can share a recipe? Recipes on the web are so different from each other that it's a bit confusing. Thanks much!