lesliec

Wifey was later home than usual last night, so I started construction of a Dante's Requiem for myself - Rittenhouse 100, Punt e Mes, green Chartreuse, bit of Fernet. That is a magnificent drink - huge, oily, bitter (all of these are good things, in my view). Of course, she arrived before I'd even started mixing the ingredients, but having had a taste and allowing that she could cope with it, she decided a Red Hook was more what she fancied. So that was all right, then ...

Thanks, Raamo - you've saved me having to grovel too abjectly! Anna, you're quite correct. Because of the way my head works, I usually put small pans on the small circles and big ones on the big circles. Call me impulsive, but after your post I put my unfounded assertions to the test and discovered my smallest pan would heat quite happily in the middle of the biggest ring but not out towards the edge. So a partial vindication at best. Presumably a cooktop with a large 'zone' is designed to work the way OliverB mentions.

A solid vote from me for induction. Oliver, I can't be at all authoritative on what's available in your market, but Electrolux used to make a top with large 'zones' rather than specific areas your pots were supposed to be placed on. But I don't think that's particularly important. Induction units only heat what's directly in contact with them, so you can happily put a small pot on a large 'element' - you're not going to be wasting any power or heat.

I am delighted to report that .75 oz Punt e Mes and .25 oz Suze (with Appleton 12, cachaça and xocolatl bitters) makes rather a fine drink. Whether it's quie what Rafa intended for Now Voyager remains to be seen.

Kindred says: 2 oz Light rum 3/4 oz Lime juice 1/2 oz Maraschino Liqueur 1/2 oz Grapefruit juice 1 sli Lime (as garnish) Shake, strain, straight up, coupe, garnish. Sorry, I'd give you the link but it's too much like hard work on the phone.

Ow! Sorry about your head ... That sounds good too. Why only half the fruit? Or is one intended to double up the batter and make two? This concept fails to distress me

Thanks for linking that, Heidi. The recipe itself is published here. I don't fancy my chances of finding Concord wine in this neck of the woods, but I guess any not-too-dry red wine might do the job. And presumably one could get a black, as opposed to brown, cake with food colouring in the absence of the burnt West Indian stuff.

Great as is my respect for Mr Google, I quickly grow weary of his attempts at translating. Which seems to be pretty much with you're faced with here; most of the references are in Dutch. ​However, this seems to be a herbal bitters - if you were Italian you might call it an amaro? - which may (or may not) feature such things as caraway. Try it as a sub for Kummel? The Adams rather appeals ... But let us know, whatever happens.

I want some! How would they be with chopped crystallised ginger? I'm a sucker for that ...

Merci, madame. I might have a play - maybe two thirds Punt to one third Suze - and see what happens. Otherwise I guess I'm going to have to send the Lear over (again) for supplies.

Now Voyager sounds like me, but in the absence of Bonal in our local stores I'd be looking towards Suze. What adjustments to quantities would you suggest?

From my experience, the key is the '5 to ten seconds'. Any longer and they start to cook, which translates to the softness. And yes, straight into ice water to stop them cooking. I haven't tried 'pre-chilling' mine.

Looks great, Mmmpomps. That one wasn't sous vide, was it? Lamb is one of my favourite meats for SV treatment. I do a very nice line in lamb racks; an hour or two at 58°C then blasted in a hot pan with rice bran oil.

'Cos it's not just mixing/stirring; there's a certain amount of cutting into tiny bits involved.

Hi David. Welcome to eGullet. Gourmet? You'll find a few different opinions here on what that means! We have members from many different cultures, so if you're looking for variety in foods and cooking techniques you've come to the right place. See you out in the forums. Regards, Leslie

For us today: Punt e Mes, maraschino liqueur and Appleton 12 - all replacing dwindling supplies. Would have got Cynar too, but my favourite place has been out for two weeks. Something may have to be done.

Egad! Even Kindred seems to have no recipes calling for them. I can't see myself remedying this lack - I don't like beer, and as far as I can make out it's the taste of the hops that does it.

191.2? Eek. My still struggles to get that high on a good day! As we speak, a new batch of gin is coming out of the still and smells wonderful. Juniper, coriander, angelica/liquorice/orris root, cinnamon, chamomile, orange and lemon zests and kawakawa for a local touch. It's coming out at around 80% (pot stilling, so I expect lower alcohol but retained flavours) and when it's finished I'll take it down to 43ish. One day I'll get around to starting a new topic so I can really show you what I'm up to.

Try this with your genever, Jo. Very much to my taste; I hope also to yours.

Excellent. We await your results, probably in the Infusions... topic. I haven't experimented with simply filtering rather than fiddling about with alum and potassium carbonate. I probably should have, but there's an option for you..

Nice, Luke. The dancing goanna I see on top of the loaf in the first and second photos is a particularly thoughtful touch!

What a silly question, Jo. It's a Mai Tai - of course you want two (and so do I ...). I still recommend making your own, to the Jerry Thomas recipe. Grab some Everclear and a bunch of oranges and have a play.

Interesting - I can see advantages in a single-device 'SV with browning' concept. But: Um ... why can't you put a thermometer in it? And at the price, it's not going to threaten the Anova any time soon. Incidentally, it's Palate, not Palete. Which makes a degree of sense.

Hi Jo. This topic may have some relevant information for you - there's some discussion of the shelf life of fruit ganaches, anyway.

We're getting ever more addicted to certain Manhattan variants. Last night, an extremely tasty Greenpoint with Sazerac rye, Punt e Mes, home-made bay liqueur (subs well for yellow Chartreuse) and Angostura.