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Everything posted by lesliec

  1. Thanks, Jo. Yeah, that's what the recipe says - it just differed from the other explanation I read.
  2. Well, that was quite entertaining. My usual bread is essentially the master recipe from Artisan Bread in 5 Minutes a Day with a few tweaks, and I've finally got it in the last month or so exactly where I want it. The French Lean involves a lot more time but not really much more work; although my results weren't as pretty as some here the end product tastes great and I'll do it again. Here are some progress shots. First, the obligatory shaggy mass: This is actually the second attempt, after I realised after 10 minutes or so I hadn't put the yeast/water mix in originally. Some reading I did (not in MB) suggested autolysis is done just with flour and water - no yeast, certainly no salt. Can somebody with the books comment on this vs. the instruction in this recipe to include the yeast? Or did I misread something? Here's the dough just before the final fold. Looking good, I thought: Slashed and ready for the oven. Note to self: please remember cast iron lids remain VERY hot for a while after being removed from a 250°C oven (thanks, I'm fine): And straight from the oven. The one on the left was just done on an oven tray with hot water below; the other was in a large cast-iron casserole. I think the casserole one has a better colour, but next time I need to work out a better way to get the boule into the casserole - this one folded a bit: And cut. I'd like more rise and a more open crumb, but the crust is good and it tastes great: Overall I'm happy, apart from the scorched finger, but there's room for improvement.
  3. I'm a late starter, but having returned from a weekend away and with a spare day before I have to go and do more of that 'work' stuff, here we go. Poolish started: More tomorrow.
  4. But it gives the drink such a lovely bouffant texture!! Yes, the increase in volume surprised me. My ice is common-or-garden stuff from the freezer but I didn't think it was too bad. Oh no - does this mean I have to make another drink under scientifically controlled conditions?
  5. Thanks for the comments. Yes, I should have stated a few exclusions from the norm - a whacking greatTiki mug is not what I had in mind (not that I have anything against whacking great Tiki mugs!). Dan, I wasn't using the drink in the Dead Rabbit posts as an example of anything; it was just to highlight Rafa's comments on filling the glass. All the stemmed glasses we use now are coupes - op shop/thrift shop finds, mainly. We have two sizes, and had anybody asked before I got up and did some measuring a couple of minutes ago I would had said the big ones were twice the size of the small. Not so; it turns out the small ones hold around 120ml/4oz and the big ones are 150ml/5oz. We've had the conical Martini style ones in the past; now long since broken, although we still have some cute tiny ones I occasionally find useful for liqueurs. In my first post I mentioned most of what I find on Kindred, and what I aim for if I'm creating something, is around three ounces, but I wasn't factoring in dilution. We sometimes use our smaller coupes for a second nightly drink should we feel like one - I'm having one as we speak - and the quantities for a single drink fill two of them comfortably (I agree a bit of headroom is good). So 15 or 20 seconds or so of stirring adds - I still don't believe these numbers - somewhere around as much again in volume to the original spirit mix!
  6. This question was prompted by introducing one of my recent creations to my favourite bar last night. They liked it, but commented it was a 'big drink'. My primary source of inspiration is Kindred, where for the most part drinks seem to be somewhere around the three ounce mark - some a bit more, some a bit less. Three or so ounces is also the amount my glasses will comfortably hold. I'm quite happy with this situation, but do you think the concept of the 'normal' size of a cocktail varies from place to place or country to country? To start the discussion, I recalled this post and one a couple further on in the Dead Rabbit topic in which @Rafa seems to suggest New York bartenders err on the side of generosity in their measurements.
  7. I'm very fond of the stuff but don't have it that often. The CNN article doesn't specify what 'too much' means but the original FDA one says: I just measured out two ounces/50 grams to see what it looked like. It's quite a lot to consume daily for two weeks or more. I think I'm safe!
  8. lesliec


    Sounds tasty. I may have to look into that ...
  9. I hadn't previously seen the MC 'boil three minutes then SV' technique and I confess to being dubious - boil an egg for three minutes and you're just about there anyway, I'd have thought. But something I have read about somewhere on eG is cooking your egg SV to the desired yolk consistency per Douglas Baldwin or Dave Arnold, then giving it a quick dip in boiling water to firm up the white. I've done this and it works; the dip need be no longer than 10 seconds or so.
  10. lesliec


    Overnight, good evidence infusion is happening. Observe delicious green: I know from previous experience with other infusions it won't end up looking like that, but I'll enjoy the sight while it lasts. I wouldn't expect much more in the way of visual changes for the rest of the process, so don't hold your collective breath for too many more daily updates!
  11. OK, it was a charity shop rather than a booze shop, but I found three of these rather nice glasses: I can report that they in no way detract from the taste of a Miramar, posted recently.
  12. Yes, we must work on that. Last Virgin?
  13. lesliec


    I recently found a recipe for 'generic' amari so today I've started some off: This is wormwood (from the garden) for the bitter, lavender/juniper/cardamom/cloves for the dried ingredients, kawakawa (local stuff - that's the big leaves)/rosemary/mint/thyme/orange zest/lemon zest for the fresh, all in a litre of 88.5% alcohol. This will take a week or three to infuse, but I'll keep you posted.
  14. Here's a new one I've just posted to Kindred (and was tonight's drink): the Miramar. Havana Club rum, Strega, Cynar and a Smith & Cross float: This started life at our favourite Wellington bar the Hawthorn Lounge as a Havana, due to appear on their new menu any time now. I had a preview and went home vowing to recreate it, but the original Havana has now had some creme de cacao added and - who knows? - possibly some other tweaks, so my man Gian at Hawthorn said my version was different enough he was happy for me to post it as a new drink. So here it is. And freakin' delicious, if I might be permitted an opinion.
  15. Today is Suffrage Day here, marking 124 years since the bill to allow New Zealand women the vote was passed into law (first country in the world. Yay, us!). It therefore seemed appropriate to try our own @Rafa's Suffragette: Gin, dry vermouth, Cynar, Benedictine (with lemon zest and rosemary). It started out dry - a little drier than I thought I'd like - but settled down nicely by about sip number 3. I'd vote for it.
  16. Here you go. @Anna N - don't do it! Try 45.
  17. It's only taken several years - call me a slow learner - but last night I finally got a nice piece of beef fillet right with the Anova. The turning point was a few successful experiments with the (non-SV) Serious Eats reverse sear technique and the realisation that Kenji was aiming for a pre-sear internal temperature well below what I'd been using in the water bath. So last night, with the Anova set to 45 degrees (C) I achieved steakly perfection at last.
  18. Because the platypus both lays eggs and produces milk, it is perhaps the only animal that can make its own custard.
  19. lesliec

    Melting lardo

    Or a dog brush (preferably unsullied by dog ...).
  20. I'm far from an expert on this, but I do know that high sugar content = difficult to freeze. Could be your caramel pieces just dropped through the ice cream, melting a little of it and dissolving as they went, until you ended up with the 'syrup' layer you describe. It would be good if some of the experts (paging @JoNorvelleWalker) could weigh in with a more informed opinion.
  21. I suppose they had to recall it - telling everybody just to add an equal volume of water would be too complicated! But yes - two bottles for the price of one, effectively. @Kerry Beal, did you score?
  22. On the subject of high-end restaurants doing popups far from home base (another example was the Fat Duck moving its entire operations to Melbourne a year or two ago while the Bray site was being renovated), it could be argued that this sort of thing makes it less necessary to travel, or at least travel so far, if you want the experience. If you're in Europe and want to go to Noma, you'll probably go to the 'real' one; a popup in Mexico is presumably rather easier for patrons from the US to get to. My wife and I travelled to Spain specifically for dinner at El Bulli, something like eight years ago. I can't say it was worth it for the restaurant itself (some unfortunate variablity in service and food), but we're still talking about the overall experience.
  23. It absolutely does. As I've mentioned over here, my latest batch of nocino was the nearest thing to actively unpleasant when first bottled, but as of a few days ago I can report it has calmed down considerably and it seems like it will be rather nice in another month or so.
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