lesliec

45 (nearly)-year-old vermouth? Interesting. Approach it with caution; I suspect it will be completely gone, but I've been surprised by such things before. What you buy really depends on which drinks you want to make. My preference for a recipe requiring 'sweet vermouth' is Punt e Mes, although this morning I bought some Carpano just for a change. And their Bianco as well, because it was there and I could. This stuff, if you can find it, is delicious just on its own with a bit of ice and a slice of orange.

Jo, I have to despair at your continuing to use limes in Mai Tais! To my taste (admittedly averse to sour) they make the drink thin, insubstantial. Go with 1 Appleton, 1 W&N, ½ Curaçao (Grand Marnier is fine), ½ orgeat, ½ falernum (preferably not the Velvet muck). Much meatier. Give it a float of some other exotic rum if you like. And if you really want to see Appleton 12 shine, try a Tolkien (which is also very good with S&C).

Tell us about the recipe, Shel. Stop coming over all mysterious on us!

Nothing special, he says! Thing of beauty, Matthew.

Sounds like a good trick, RRO. They certainly look great. And welcome back!

Hard to imagine many things overpowering Wray & Nephew!

I don't think you'd use the word 'subtlety' in any sentence describing Fernet Branca! But it's a worthwhile bottle to have around and gives a lovely depth in things like this.

I've been having Malacca in Perfect Martinis (50ml/10ml/10ml) a bit lately at my favourite bar and greatly enjoying it. But yes, I can see it getting lost in anything more complex. Nice stuff in a gin-dominant drink, though.

That would be 'uncooked' as in 'cured but not subsequently soaked/re-cooked/etc.', I presume. As patrickamory says, like prosciutto,

Chris, if that's what you put my rum in I can certify it's solid. It almost looks like it could be blown up and let down for re-use, but I haven't tested that theory. Never seen them for sale here. Not that I've looked ...

The Purgatory is very similar to the Louis Special, with rye instead of gin and unequal proportions. Maybe the Purgatory would be improved by cutting down the rye a tad. Can't try it; I'm (temporarily) ryeless. I made a Louis Special a couple of nights ago and agree with Slimchandi that bigger is better. I used a full 30ml of each ingredient and recommend you do not drive or operate heavy machinery - or breathe too close to an open flame - after one of these. Tasty.

Freezing should be fine. Squeeze the juice into ice cube trays for flexibility; once they're frozen break them out into a plastic bag.

​I'd go maybe 15 minutes, then prod them through the bag. If they're still squishy, give them another five. Are you familiar with the very cheffy trick of judging doneness (of steak, but it should more or less translate to prawns)? Touch your thumb and first finger together, then press the ball of that thumb (with a finger on your other hand). That's what rare meat feels like. Now touch your thumb and second finger together - that's medium-rare. All the way up to your little finger for well-done. Not entirely scientific, but some swear by it.

Never seen it, Nancy. Does it have a smell/taste? That might guide your choice of things to cook with it. I note the label says sautéeing, so go for it with the skillet.

I have plans along these lines. I started a ferment to make some rye whisky last weekend, mainly because I want some rye. But it's also occurred to me to use the 'slush' from the completed fermentation to make a rye vodka, which I'll then distil again with flavourings to make a rye gin/genever. I shall report results, probably in the Infusions topic.

I have a good prawn recipe which only cooks them for 12 minutes at 58°C/138°F, followed by a sear. Works very well - they still have a good texture.

Thanks, Jo. I'll go with Jerry. Don't know why I didn't see that - must be drinking too much methanol these days.

That sounds like something I'd like, Jo. Where did you find the recipe? Kindred has the Japanese Cocktail # 1, but lemon juice isn't my thing.

I'd suggest it hinges on how reliable the seal is. With a chamber/FoodSaver, sealing involves essentially melting teh two sides of the bag into a single layer. Ziplocs are good, but can potentially come unsealed under conditions where the temperature, and thus 'direction' of any pressure differential, are changing rapidly. As when you put a hot bag in a bowl of ice and water.

Agreed, with the proviso the surface hasn't been penetrated (by Jaccarding or just a knife).

Herbs can go longer than three days& I have a very successful amaro recipe that soaks its ingredients (including fresh rosemary, mint and sage) in 150 proof for three weeks before sweetening and leaving another two or three weeks. Yes, don't worry about the appearance.

That's a problem - neither of us really knows what the other has to work with. But if your cherries are like our raisins, still with a bit of moisture in them, then I'd say try them in your brownies with no modification to the recipe. Pretty low risk.

Kinda like that. They're common here for cakes, etc. They may be what you're calling dried, but they're fairly moist. Our dried ones are quite dry.

Hi Shel. What about glacé/crystallised cherries? They should go in with no adjustment at all. In fact, I rather like the idea ...

Hi Joe. Welcome to eGullet. Rule of thumb is, time to infuse drops as your % alcohol increases. If you're using 'standard' 40% ABV or so for all of these, I'd taste at three weeks and see how they're doing. If they're not as intense as you like, leave them another week or two. Or three. The fig and thyme vodka sounds particularly intriguing. Are you using fresh or dried figs?