vice

The key to this problem is to find a program that allows you to categorize each entry with one or more tags (think labels in Gmail vs folders in other email programs). I might have mentioned this upthread, but I've shoehorned Zotero into a workable cocktail database: I use the Tag field for ingredients. Progressively selecting tags filters the whole database, returning only entries that contain the specified ingredients. It would be great to have a field like Chris has created to classify drinks by type or family.

In addition to David Lebovitz, I've found info from Deb at Smitten Kitchen and Lara at Still Life With to be particularly helpful. Lara recently amalgamated several blogs into one larger site, but check out the tags under Still Life With for specific photo-related topics.

Depending on the vessel in which you're heating the oil, there can be a significant temperature rise even after you turn off the heat. Of course, there will also be a drop in temperature when you add whatever it is you're frying. It's a balancing act, but you get the hang of how a given pot behaves after frying in it a few times. A dedicated candy/fry thermometer is the way to go.

Because a primary, if hidden, ingredient in a cocktail is water, via dilution from ice. Chilled spirits minimize dilution when shaking or stirring.

food-grade silicone sealant

It's arrived at DrinkUpNY.

yes, the 8-channel jobbies have a lot to offer the high-volume bar

Ditto on the 3/4 mark, but I'm impatient and etched one into mine a long time ago.

The shelf height looks to be adjustable.

I've been holding off replacing my empty bottle of Lillet waiting for this moment.

Chris, what do the asterisks denote?

It might help if you specify the ratio of egg yolks to flour, too. A lot of eggs to one is not necessarily a lot to another.

I think most will agree that Marcella Hazan is a good author to start with, particularly Essentials of Classic Italian Cooking. Whether or not it's analogous to Escoffier is debatable, but it's very good.

For those with experience using nitrite in pâtés, what percent of the meat portion is required to maintain a nice pink hue?

I made a Ti Punch with Smith & Cross last week that was ... interesting. I consider myself quite fond of that bottle, but even I had to admit it was a challenging assault flavorwise. When I fully recover, maybe I'll give S&C the old fashioned treatment as above.

I second Chris. The only thing I'd be concerned with is maintaining a high enough humidity during your fermentation/cold smoke to avoid case hardening.

Beltramos carries it, but you'll have to call to see about shipping. eta: They also carry Saint James, so if they do ship to VT, you should get a couple bottles of that too.

You're bound to find something that meets your needs at Specialty Bottle.

If you're going through a Scotch phase, give Maks' improved Scotch sling a try. I've found it just the thing for our early-spring warm spell, though I think it could be stretched out a tad with some soda water.

How about using the lack of table service as the the criterion?

Inspired by this thread, I've started playing around with unabashed bastardizations of the Ward Eight that use its basic proportions as a jumping-off point. These two were particularly nice: 2 oz cachaca 3/4 oz lime juice 3/4 oz mandarin juice 1 tsp grenadine 1 oz brandy 1 oz oloroso sherry 1/2 oz lemon juice 1/2 oz mandarin juice 1 tsp grenadine The possibilities appear endless.

Very interesting, Chris. I'll check it out. As you add entries, do you key in the ingredients individually, or can you set up drop-down menus for those too? I've been using Zotero, synced across various PCs. It's not perfect, but does have some nice features. I enter drink ingredients as tags, then can filter the library by either clicking on one or several tags, or by entering full or partial word search terms into a search bar. All entries are hyperlinked to the original source. Notes can be added if I want to modify proportions. It's far better than the standard bookmark managers that come with most browsers. The downsides are 1) no functional mobile interface, 2) not really designed for this purpose, so there's a lot of extra "stuff", 3) all actual recipes are contained on the linked external websites, so they could theoretically disappear in the future.

Chris, I haven't had Dewar's in a while (since my own college days), but I made this gem from the Drinks! thread tonight using Famous Grouse instead of Laphroaig as I wanted something lighter-bodied. It was phenomenal, so you might want to give it a shot.

From Ad Hoc at Home: blanch, shock, and dry rabe. dress lightly with sherry vinegar and olive oil. plate and garnish with thinly sliced shallot and olive. serve with burrata drizzled with more olive oil.

The distinction between potable and non-potable spirits might mean that the crackdown will not be extended to bitters, extracts, and tinctures. See here for a more informed analysis than I'm capable of.