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lesliec

eGullet Society staff emeritus
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Everything posted by lesliec

  1. Finally got to it, Haresfur. It's a good 'un if you can handle the Fernet, which plays very interestingly with the gin (mine, of course). I used a teaspoon of 1:1 syrup because it was there and didn't feel any lack of sweetness. Where did YANV come from, anyway? Am I missing a cultural reference? It wouldn't be the first time ...
  2. I could drink something like that! (Isn't three teaspoons = 15ml = ½ oz?) Um, yeah, the name though ...
  3. It's good when you have friends who go to foreign parts (the US, in this case) and bring back interesting things: He also brought me some cinchona bark, which is destined to end up in ... something.
  4. Rum and Catholic? But I do like Haresfur's suggestion.
  5. For the cocktailians among us, from Bizarro comics by Dan Piraro: http://bizarro.com/comics/july-3-2014/
  6. lesliec

    Sangria

    We're hoping for some summer in a couple of months, and you may still be enjoying some. Topic resurrection time! I semi-accidentally discovered what I call 'instant' sangria a couple of years ago. The basic recipe couldn't be simpler: take one bottle of red wine; mix with an equal quantity of tonic. Add ice and drink. You can build on this in any way you like. We often now add a slosh (very precise quantity!) of brandy. You might like to include slices of orange and other fruits. Have fun, and keep the sunscreen topped up.
  7. Mine's the same (hence, perhaps, my somewhat blinkered response above). And I discovered last night that storing the knives sharp-side-up isn't possible in my block, even if I wanted to - they don't fit!
  8. I'm going with down. The damage issue might be valid if the block was metal or stone, but I'd think the whole point of wooden blocks was to provide a relatively knife-friendly surface. And certainly more finger-friendly than a turned-up blade. Yuk!
  9. Will they freeze? You'll still be making soup for 100 (eventually), but in much smaller batches.
  10. Interesting, Craig. One of our local wine/spirit retailers recently held a tasting of gins from England, Scotland and Spain - Tanqueray Ten, Miller’s Westbourne, Hendrick’s, Blackwoods, The Botanist, Caorunn and Gin Mare. Their top pick was Gin Mare. They commented that drinking gin straight, as in a tasting, doesn't really represent a 'real world' scenario for most of us and that it's important to choose the right garnishes and other ingredients when mixing a gin cocktail: On a personal note, I find my supply of my own gin at an all-time crisis level. Fortunately I have a suitable quantity of base alcohol; time for a new batch this weekend.
  11. A new one, of my own devising (possibly only about the second such in existence!). The Sloe Loris - sloe gin, Swedish punsch, dry sherry (I used a Manzanilla), Cynar: We got a bottle of Hayman's sloe gin a while ago, partly because I couldn't find any sloes to make my own and partly because we hoped it would be similar to the Spanish pacharan we've enjoyed many times. Disappointing stuff, really; not as nice as pacharan on its own (even taking into account that we're not on holiday in Spain) and very dominant in any cocktails we'd tried it in. So this. Way too sweet with the dry vermouth I started with, but the idea of sherry came to me in the middle of the night. It's now quite tasty, I think, but I'm happy to look at further tweaks should you fine chaps and chapettes care to offer any. And for the uninitiated.
  12. What time/temp would you recommend for that?
  13. And a Cuba Libre for dessert?
  14. I beg leave to disagree. I think the idea of fossils in chocolate is very cool!
  15. It is indeed paper (well, it burned like paper when I threw it in the fire when I'd finished with it). And very splendid they are, being green and all. No argument about the evilness of pineapple in some circumstances (on pizza, for example). As a decoration on a drink I can live with it, but citrus (for me) seems to just make a drink thin and ungenerous. I realise I may be in a minority with this view. I'm much happier with the bitter end of the spectrum than the sour.
  16. Three Dots and a Dash: Not bad for something with citrus in it. But I need to work on my pineapple spears. Any tips?
  17. If it's only for a few days, I'd just keep the yolks covered in the fridge. There'll be an upper limit to how long they'll still be good, but I'm sure I've kept some for four or five days in similar circumstances. They may start to look a little dry round the edges but they're still fine.
  18. Hey, the recipe is from Gaz Regan. If he gets kicked off the island as well you'll be in good company. Anyway, it's wrong to discriminate against Negronis ...
  19. 'Not for ... human ... or food use', says the bottle of quinine sulphate. Worth the risk?
  20. lesliec

    Dinner 2015 (Part 3)

    No photo, sorry, but last night I experimented with sous vide polenta per this recipe (approximately). It worked really well, without the risk of the polenta sticking to the bottom of the pot and/or solidifying completely. And it tasted good, which is also slightly important, as a base for a roast lamb shank. I'll certainly use the technique again. I like polenta, but it's always been a bit of a pain to deal with. SV makes it painless. I used the immersion method to seal a ziplock bag; a chamber would of course seal the mostly-liquid contents better, but for this recipe I don't think the amount of air sucked out of the bag is that critical.
  21. ... or a bottle of Suze away from a White Negroni (with the dry vermouth).
  22. lesliec

    Dinner 2015 (Part 2)

    I'd have to check the book at home, but from memory the magic, or at least different, ingredient is xanthan. Ah - here we go.
  23. lesliec

    Dinner 2015 (Part 2)

    Harry! Haven't seen my fellow Wellingtonian on eG for years! That pasta looks great. Do you have a special recipe? I haven't done it for a while, but the Modernist Cuisine one gave me good results; it was less sticky going through the pasta machine than a 'normal' dough.
  24. And of course the Negroni (and all its friends and relations). Three ingredients, same volume of each, garnish with orange peel. I can't speak for the US, but Campari has been around long enough that it can't really be thought of as exotic or fancy; the sweet vermouth should be easy and you've already got the gin.
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