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Everything posted by ChrisTaylor

  1. Drinks! 2017

    This advice holds true for Australia, and I can't see why it wouldn't hold true for anywhere else. Antique stores. Charity shops. You might call them something else, but I'm sure the concept exists -- people donate stuff to a shop, the shop sells the stuff, the proceeds from the sale go to whatever charitable cause the shop is affiliated with. Yeah. Anyway, you buy second hand glasses from those places. You can get some killer bargains. You may stumble on a full set of something nice, sold way below whatever it's worth. You may also run into odds and ends -- ones and twos and threes. I like this, given I have limited storage space.
  2. Drinks! 2017

    Nothing like a Zombie to fuck your shit up.
  3. By accident, I guess. But I'd have done it intentionally, too, given the booze you have is always a better option than the booze you don't have.
  4. Drinks! 2017

    Chris Hennes: I love your glassware.
  5. I'm sitting here with a St Columbus Rill. It's workable. The name, though ... Jimmy McNulty would contend that Bushmill's is Protestant whiskey.
  6. [Host's note: To avoid an excessive load on our servers this topic has been split. The discussion continues from here] I tried the Millstone 100 expression today. Stunning. A bit sweet on entry and then SPICE. Everything you know and love about rye squeezed into a single bottle.
  7. Black rum

    There's a hole in my rum collection. Not that my rum collection is extensive by some standards, but, yeah, still. I see the odd recipe call for Cruzan Blackstrap. Now, a while back I stumbled across a bottle of Cruzan Aged and figured that was exactly the same thing or an aged version of Blackstrap and then I learned that it wasn't either of those things. Oh well. I've yet to see Blackstrap for sale anywhere. What will do the job? I have some understanding of what the flavour profile is supposed to be. I can get Goslings Black Seal but it's not cheap. It's not quite but almost in the same bracket as the magnificent Zacapa 23! In fact, it's slightly dearer than the lovely Appleton 12. Suggestions, please.
  8. lamb: beyond the roasted leg

    I've put my hand up, perhaps stupidly, for hosting a beer, cider & lamb night. My idea--and I have co-conspirators in this, so I'm not alone--is to offer an informal degustation of lamb dishes. Many different dishes, ideally easily and cleanly consumed without cutlery, that cover the various facets of the lovely beast that is the lamb. I want to focus primarily on the interesting, relatively inexpensive cuts such as offal, neck, shank, shoulder (my favourite) and so on. I've a handful of ideas in mind. Some: nuggets of poached and crumbed and deep-fried brains sosatie skewers something involved lamb neck ragu lamb tartare with, I don't know, fresh mint? tomatoes? chevapi I'm in need of--and open to any and all--suggestions. Things I might not have thought of. And, too, ways of turning some large dishes into small portions I could easily sit in a cup, on a little Chinese soup spoon, on a skewer, etc.
  9. Sorrel substitute

    To the best of my knowledge, I've never had sorrel. All I know of it comes from books. I don't remember seeing it for sale locally and, given that my car is going to be sitting in a mechanic's garage for the next week, I don't intend to go on a road trip to find it. What I'm looking is something I can use instead of sorrel. I did a quick Google search and the first couple of sites I found listed half a dozen things, such as spinach, that don't really seem much like the description of sorrel in Davidson's book or Larousse. Now, for context, what I want to make is the 'sour cream, sorrel, smoked salmon, pink pepper' dish from the Alinea cookbook. The ingredients are pretty much, well, that and a little bit of salt and some kosher salt. Suggestions?
  10. Chinese barbeque pork -- ideas, please

    There's a recipe that's done in a wok. I've seen that doing the rounds here. It's maybe the least time-consuming variation I've seen. I liked the method in the recently-released All Under Heaven, though. The book itself is a worthy addition to most anyone's collection, and the pork appealed to adult and child alike. I served leftovers in a sandwich, just as I would with any kind of roast or barbecued meat. It's not like the flavour profile is too far removed from barbecue.
  11. My stepdaughter went crazy for the World Peace Cookies.
  12. Lucky Peach Power Vegetables

    I've enjoyed everything I've made from it.
  13. "Les Halles Cookbook" by Anthony Bourdain

    I liked the rabbit dish.
  14. The cookbooks of fall 2016

    I've ordered Dorie's Cookies. I picked up All Under Heaven and Power Vegetables! I like the latter. Haven't invested enough time in the former, although I did make the pilaf.
  15. I've caved. Having a step-daughter gives me an excuse to get into baking. All those lunchboxes that need to be filled.
  16. Drinks! 2016 (Part 1)

    The Glee Club from Dead Rabbit: amontillado jacked with yellow Chartreuse, raspberry eau de vie, absinthe and bitters (I used Ango).
  17. Drinks! 2016 (Part 1)

    I put away a couple of Martinis last night. Both based on .75 oz Dolin dry and 2.5 oz gin. I made one with Miller's Westbourne and the other with West Winds Cutlass.
  18. Drinks! 2016 (Part 1)

    A Brooklyn using my freshly-opened Amer Picon. I think I like it more than the Manhattan.
  19. Drinks! 2016 (Part 1)

    A couple more Death drinks. One, One, One and a White Nergroni. The OOO really sings with the Westbourne (a new acquisition).
  20. Amari

    I bought some of the Ango amaro recently. Not a huge fan of this product.
  21. Drinks! 2016 (Part 1)

    A couple of recent drinks: Gin Smash a la Byron -- one of my favourites from the Dead Rabbit book. And two from the beta cocktails book: European Union and A Moment of Silence.
  22. The vermouth, sherry and genever were restocks.
  23. Drinks! 2016 (Part 1)

    I'm having some 10-year-old Longrow.
  24. Current sales, deals, and bargains

    The description sounds like it's the same one I bought at one of Aldi's Australian outlets. I've used it two or three times. It's okay for the price. It's cheap enough to qualify as a curiosity, I guess. I'm not anywhere near interested enough in dehydrating to be able to justify the cost of an Excalibur, for instance.