lesliec

Two Anovas doesn't sound like a bad plan ... There are logistical problems around vegetables and meat in the same bath, but they're probably not insurmountable - especially since your pork is a reheat. The juggling you'll have to do reflects the very different temperatures the two need - carrots around 85°C, reheating pork probably more like 56°C. I think I'd give the carrots their full hour at the high temp then chill them to stop them cooking further while you (first) get the bath temp down and (second) warm up the pork. Then drop the carrots back in for maybe 15 minutes at the end. That will probably cause the bath temp to drop a few degrees, but I don't think there are any safety issues there for already-cooked pig. I'll add a disclaimer that I've never actually tried doing this. Somebody else probably has and can firm up on the details. In the meantime, my Anova has been working on some 72 hour short ribs. I'll head home shortly and whip up some mashed spuds to accompany, with a splash of truffle oil. Luxury!

We must, indeed, come to the aid of Haresfur. The last (but one) vermouth I bought was Dubonnet, but I've now reverted to Punt e Mes as my 'standard'. I've also been very happy with Dolin. The Dubonnet was OK, but not as good (to my taste) in things like Negronis as the other two. If you can find it, there's a Catalan vermouth (Priorat Vermut) which is delicious just on its own, chilled with a bit of orange zest. But I'd go Punt e Mes any time for mixing.

They look great, Emmalish. What's in the shot glasses?

Great to hear, Jo. The Mai Tai must surely have helped! Now you should look out for a nice lamb rack. Couple of hours around 58°C then blasted in hot oil. Fantastically pink, juicy and ... fantastic.

Absinthe is great as a rinse in, for example, a Rapscallion or a Sazerac.

I think the slaughter method may have some translation issues. I don't remember what it is in the original French, but I've seen it rendered as 'strangled', rather than the linked article's 'suffocated'. As far as I can see (having not molested any ducks myself, that I can recall), if the purpose is to retain the blood any method which doesn't involve putting holes in the duck would be fine. This probably - I'm guessing - extends as far as electric shock, or a simple whack on the head. Or should that be a quack on the head? I had La Tour d'Argent's celebrated duck a couple of years ago. Tasty, certainly. Tender? Far from it. I can do much better at home. But the place itself is stunning.

That does look good (needs more chips, though). Greeks and Cretans seem to be particularly good at F&C.

Sounds like you're doing fine, Jo. Sous vide is so good for lamb.

What - no 'poached and runny, on toast'? Can't be fancy enough.

Well, it certainly didn't make it worse! Tonight we're trying some of my navy strength (55%) in Death's Door (sorry, linking to Kindred is too hard on my phone, but it's there). Gin, Lillet, Averna, Cassis. I have a warm oesophagus right now.

Last night's effort was a Gin Old Fashioned. A nice simple drink, as befits an Old Fashioned; gin (I used Junipero), Cointreau and Angostura with a lemon twist. Quite pleasant, particularly after a bit of dilution from the ice kicked in, but not stunning. Then, because it was Thursday, I made another one, this time with some of the second batch of my gin which, those in the know tell me, is rather more like a Genever. Wow! A much bigger, richer drink altogether. This now goes onto our personal Top 10, which by now probably contains at least 30 cocktails ...

It was traditional, a month or three ago, for the Anovas to spend a few days taking in the sights of Chicago before moving on to their intended destination. Maybe Jo's is just enjoying itself. I use a stock pot for my smaller cooks with my Anova (which is most of them). I stand it on a wooden chopping board so it doesn't lose ridiculous amounts of heat to my granite benchtop and put a couple of sheets of foil over the top, but I ignore the sides. Sure, I could wrap it in something to cut down heat loss from there too, but it just doesn't seem worthwhile.

Hi, imafoodie. Welcome to eG. I'm jealous - I want a chamber too! I think the two main considerations for sealing liquids are having an angled surface inside the chamber so the liquid doesn't spill, and the temperature of what you're sealing. You probably already know that boiling point drops as pressure is reduced, so if you try to seal anything much above room temperature you may end up with it boiling all over the place. Good luck - let us know about your experiences.

It probably won't consume much of your bounty, but if you're so inclined citrus liqueurs are pretty easy to make. Using a piece of cheesecloth/muslin, simply hang three or so oranges/whatever above (not touching) a litre of 90% (or so) alcohol. That probably means Everclear for most. After three weeks remove the fruit (it will look pretty awful, but the insides are still good, if alcohol-infused - squeeze 'em over ice cream). Make up a simple syrup of sugar and water (say two cups of each, brought to a boil and simmered for a couple of minutes then allowed to cool) and add this to your now citrus-flavoured alcohol. Bottle and enjoy in moderation. Small bottles also make excellent gifts.

At our favourite bar the Hawthorn Lounge last night we were introduced to Malacca gin. What lovely stuff! I had it in a Perfect Martini which, if it wasn't perfect, was certainly close. Other highlights of the evening were a Green Point - new to me, but now on my list of things to make at home - and a rum Old Fashioned with a slosh of Chartreuse Elixir Vegetale. A good time was had by all.

That's a great thought, Kerry - if I can find them here! They're a nice shape for home, too. I'll have a rummage at my favourite supplier and see what they've got. Thanks.

I rather like it sautéed in a herb-infused oil. Bit of salt and pepper to taste; maybe throw on some poppy or kalonji seeds for interest.

Thank you, sir. Somewhat out-of-era for Prohibition, but still ...

You and whose army? Oh, that was a suggestion, not a threat. Thanks, Adam. Definitely a good option.

Some very helpful suggestions there. Thanks, people. (Tonight's drink is a Colony, from the link in Michaela's post above. Not bad.) Let's extend the question: what glasses would they have used, other than highballs and old fashioneds? Standard cocktail, coupe, what?

And how was it? My first Margarita (which I theorise should be capitalised because it sounds like somebody's name) put me off tequila for years. Just started discovering it again last year and it's now a regular feature of the home cocktail menu. But not in a Margarita.

A sieve/strainer works well for me.

I can't see much wrong with that crust, FP. I'm going to have to play more with the other recipes in the book. I've got a bit stuck on one or two, or adaptations thereof, and haven't explored as thoroughly as I should. Olive bread is now officially on the list. How about a nice tender spicy fruit bread? Have you got a favourite from the book?

Try this, Xinram. It may not be the most recent version, but it will give you something to read while Anova's getting a 'proper' one to you.

I can't comment on cheap wines available in the US, but experience would suggest 'ready to drink' may not be the appropriate term for a $2.50 bottle! It's an interesting device, though. They seem to be aiming for more of a quality product, albeit 'instant', than supermarket sludge.