shantytownbrown

would have to agree with this statement, in any science class I took, and took many thru college/grad school... never do you measure by looking down into a vessel... always at eye level from the side . . . . ← The lab analogy doesn't really hold up. First, it applies to narrow tubes like graduated cylinders, where the meniscus can represent a significant percentage of the volume, and thus a source of error. Beakers and flasks can't be read from the top, and aren't usually used for precise measurements. Second, I don't know of any labware that's designed to be read from the top as the Oxo cups are. ← stand corrected..got your point...i didnt consider that it was graduated and designed to be read the way it is to be used...

would have to agree with this statement, in any science class I took, and took many thru college/grad school... never do you measure by looking down into a vessel... always at eye level from the side... ok so, from where does the home 'tender get his supplies...? best place, best shipping costs...? amazon has some of the jiggers but i could not find the combo to which all of you pointed me toward at the top of the thread... any other online shops with good prices and non deal killer shipping? i can get a good adjustable spoon at a local "Home Good/TJ maxx" if any of you are familiar with those chains...

'nuff said! i thought so too..Citronage has a bit of a bite to it that i just cant place...almost done with it...cointreau on the next purchase...

any opinions on Cointreau vs Patron Citronage?

In my home bar, what orange flavored liquor(s) should i have on hand... they get ubiquitously substituted at our home, with Cointreau being our staple (currently Patron Citronage finishing up a stand-in appearance). We use them for many different concotions, both tiki and traditional, plus a few of my own experiments... Do I need... a Curacao? a Brandy/Cognac based, eg Gran Marnier? and a triple Sec (cheapo or Cointreau, etc?) if so, what brands of each do you like and why? thanks in advance SB

Sounds like overkill on the poultry paranoia to me but whatever makes you feel safe I suppose. ← admittedly..poetic exaggeration.... but i was trying to be safe...

After brining some chicken for a dinner party today, i was wondering as i pulled it out of the brine, how much "safer" the chicken and resultant liquid was when it came to salmonella and campylobacter and other "bugs"....(mainly because i accidently splashed some brine liquid on the counter..promptly cleaned of course) bacteria cannot live in a salt environ, right? so is a brine of 1/2 cup salt (plus 1/2 cup sugar) to 1 quart water safe enough to protect or at least lessen the risks (at least from surface handling?)? I musta washed up 20 times while preparing this roast..! (came out great btw...added ginger and garlic under the skin, lemon in the cavity...adapted from Ming Tsai, as seen on his show last week-PBS)

a good bang for your buck is with madeira and it lasts for a long time. a really cool bottling is the stuff by the "rare wine co"... "boston bual" or "new york malmsey" these are sweet but have awesome acidity. ← will back this up..just got ourselves a bottle of the NY Malmsey...mainly for my wife a cream sherry drinker...she loved it...i would have to say this is a great dessert/apres dinner quoif....rasins, coffe, chocolate, burnt sugary almonds....mmmmm not sure i'd mix with it, but for my first Madeira..great stuff...!! and supposedly it could out live me on the self...(opened)

what should the home'tender have for jiggers at hand...? currently have a 3/4-1.... do i need as small as 1/4---or--as big as a 2? what is/are the best combos for streamlining my home cocktail making... and should i have a double set on hand? max drinks at any given time is 4-6..usually just me and my wife... best place to purchase without breaking the bank on shipping charges....

excellent review FG...thanks..looks like St G. is still the one for me to try....thanks all... sb

saw this max, and based on your review thats where i was going to go with my first Absinthe purchase...i think it was the brandy base and complex and "different" herb profile that i have read about elswhere that intrigued me...its quite a pricey bottle tho...i will save my pennies and ake my way to the shop soon... thanks again.. looking forward to a tasting... Tasting note upthread from earlier in year, after the respected artisanal distiller St. George Spirits, located in my region, released its "first US-made legal absinthe" sold under that name since the ban. No harm in resurrecting the topic, also: It's a chronic US interest ever since the 1912 ban, and publicly on the Internet too since the 1980s, even though it moved into the mainstream media just a few years ago. ←

Sorry to resurrect an oldish topic, but i am interested in buying an Absinthe, I have read thru the "newer" end of this thread, but wondered if there were any other newly available Absinthes worth trying..I have limited supply to choose from at my local shops..(lucid, st george, and all the substitutes) I can also purchase from drinkupny.com as connecticut allows home liquor delivery...so Kubler53 becomes available as well... I plan to try it in the traditional fashion, and in a Sazerac, DITA, and a few others... I checked some reviews over at wormwoodsociety.org, but wondered what you've tried over the past year... thanks sb

what happened to Zacapa 23....?? it dissapeared on my store shelves, i went with Zaya, and am enjoying, but Zacapa's available again..was planning to buy when done with the Zaya... is it different? 'splain please... as for campari, i am afraid i came toolate to the Negoni "party" and have only known the "new"..now i am longing to find an old one... as for noilly..will run tothe store and buy up some "original" before its gone...

Bruichladdich 1991 / 14 Year old / WMDII - Yellow Submarine ? Still listed by The Whisky Exchange. Don't know if they actually have any, mind you. ← any word on if its worth looking for? will have to do some research on these, thanks for the rec's

matt, thanks, i do think my local shop does carry Balblair..dont know what vintage however, i will check... at least macallan didnt do away with their sherry cask aged whisky..i just wont reach for the other stuff.. anyone know if Bunnahaiban "Yellow Submarine" is still available in the UK...www.singlemalt.tv has a video story with the distiller about its origin...

a coworker is going home to Scotland next week and has offered to bring me back a bottle of Whisky. I would like her to get something that I cannot get here in the states. I enjoy the Macallans (non-fine oaks) balvenie(esp portwood);Glenmorrangie, Dalmore, Edradour, Glenrothes, Highland Park and many others..I guess i tend toward Highland malts and Speysides...I am not a great fan of the highly smoky and over peated malts (i enjoy them on rare occaisions tho) So if you can suggest something that would fall along the lines of the styles above, but would be different enough to try as a new taste so I can send my friend shopping! Appreciate any assistance Shanty (aka Scott)

fried camabert (not on the menu if i recall) and Spaten Dark from a glass Boot! Beautiful stein collection!

The Sazerac is one of my favorite cocktails, and I've tried several of the suggestions here for uses of St. Germain (and enjoyed every one of them). This looks like another one well worth giving a try! Thanks. ← let me know what you think... any votes on a name? or does it already have one?

****first time poster**** so this is my first eG post, i have been lurking here on occasion, and thought i'd join in on the conversation. I picked up a nip of St. Germain on a whim at the store the other day, having seen numerous ads for the stuff in foodie-wine mags. I was curious. I came here and read through your posts before doing anything with it. I sensed a little excitement in the discovery of this new libation, so I was anxious to open and try my first experiment. Having also picked up a new rye to try after polishing of my "old Overholt" a few weeks ago, and you all suggesting that St. Gemain and whiskey is a good pair, I scanned and noticed no one tried a Sazerac Variiation. I figured what the hey, i'd give it a whirl going with the consensus 2:1 whiskey to edelflower ratio. If i missed the post where one of you all already did this, i apologize ahead for my oversight. (needs a proper name...St Saz? East Bank? (district of N.O.La were french q is)) here it is, tho you dont need me to tell you all how to mix a Sazerac.. two iced down rocks glasses. 2 oz Mitcher's Rye (US1-4yo) 1 oz St. Gemain 2-3 "healthy dashes" of Peychaud's Bitters pour above into one rocks glass and then strain into the other, after the ice has been dumped and a Absinthe rinse is applied. (I had Pernod on hand) (I have also done sazeracs where i rinse then chill then dump the ice, haven't figured which method i like better or if i can tell the diff, but thats another discussion). Deishious..i see where you all descibe the "peachiness" of the whiskey that comes out with the Edelflower. Give it a try and let me know what you think. and feel free to suggest a name if it doesn't already have one out there) I hope to try a Negroni variation that someone suggested in an above post when I go and get a full bottle later this week. Hope to follow along and post more in the near future around the board. {raising a glass} Shanty (aka Scott)