haribos

Luxury ice?

Glenfarclas 15 or 17, Caol Ila 17, and Balvenie 17 Rumcask.

I too am a big fan of SMWS. The only downside is that you may never get the same bottling again.

My friends and i bought a cask together and instead of waiting 30 years, we asked them to bottle 6 bottles once every 3 years for us to experience the progression of the whisky over the years. interesting stuff

a basic waiter's style Laguiole works best for me. For older vintages, a two pronged cork pull works best. Waiter's corkscrews take some practice, but there are dual lever designs that make the job easier.

So I was able to get my hands on the bones of two bellota jamon iberico legs. But being an at home chef, i dont have a stock pot that big. Will chopping it into pieces affect the stock because of the marrow? Any suggestions on using these bones? Thanks!

the smokey flavor comes from the chili and peppercorn from high heat flash frying (wok hei) that you experienced in your ma puo tofu

i think the secret is chinese red vinegar and rock sugar, if youre not using lee kum kee.

ive made it with pork cheeks before. 臉頰肉. i got the idea from a couple butchers in chinatown, san francisco. pork cheeks are usually very marbled and gives a nice crunch and delicate flavor after barbequing. by the way, hi, im new here.