Jump to content

ChrisTaylor

host
  • Posts

    2,601
  • Joined

  • Last visited

Everything posted by ChrisTaylor

  1. Fancy Free. Death specs. An unnamed experiment: a julep based on equal parts and rapadura syrup. I think the sweetener clashed with the spirits. Rethinking the garnish, too.
  2. The pork belly was set and forget: a dry rub of salt, sugar, pepper and Korean 'herb seasoning'; smoked until it seemed ready; a glaze of store bought kalbi sauce. The vegetables were hit with soy, balsamic and evo oil and cooked on the hot plate.
  3. Manhattan Transfer: one of my favourite Death drinks so far. Good tip, Les.
  4. Flor de Jerez. 'Apera' in plsce of amontillado. Haresfur suggested upping the Appleton or losing some of the 'sherry'. I think he's right.
  5. Punt e Mes, Pasquet, Millstone 100, Benedictine. Ango plus a 'small dash' each of Bitter Truth Creole and Peychaud's, as I was using Death and Co. specs.
  6. Death & Co dedicates a lot of pages to technique.
  7. I had a vague recollection of there being a few Nardini drinks in beta cocktails, so I flipped back and forth until I found the Infernal Architect. Surprisingly tolerable for a drink that brings together four unlikely ingredients, one of which is that bull-in-a-china-shop, Strega.
  8. I will never, ever decide that because my first taste of Elisir Novasalus reminded me somewhat of Amaro Sibilla, which I last had a couple years ago, that it would make an acceptable substitute for the same in a cocktail so finely-balanced as the Beekeeper's Apprentice.
  9. Wooden Ship: equal parts Genever and London Dry with a little Grand Marnier. Most approachable of the gin-based old-fashioned style cocktails I can recall having, although it's still not really my kind of thing. I also made a Shattered Glasser. Tasted like a beta cocktails drink.
  10. Lamb ribs. Dry rub of salt, white pepper, coriander, cumin, fennel, paprika and dried Fatali chilli. I served them with coleslaw.
  11. Spaghetti Western. Simple but good. The Nonino and mezcal keep each other in check.
  12. Inspired by Jo I turned to Paula Wolfert's roast chicken recipe, although I kinda went off on a tangent. I lost the whole bird in favour of drumsticks. I added some more herbs (dill, thyme) and a dog-turd-swirl of harissa paste to the spiced butter. Came out alright, though, even though it ain't Paula's.
  13. The Benjamin Barker Daiquiri is interesting, altough I don't know if I'd bother revisiting it unless someone wanted me to make one for them.
  14. An interesting beast: Terrible Love. Exceptionally well-balanced for a St Germain drink.
  15. Decided to stay with that chapter and make a Devil Inside. Substitutions based on availability: I used the standard 10-year-old Bruichladdich instead of the called-for 7-year-old version. It works nicely enough with the Millstone that I guess I'll forgive myself for my sins. Quarter Cask instead of normal Laphroaig, too. EDIT Of the three I've made recently, this would be a favourite. I can see it entering rotation.
  16. Enemy Lines. Another Sazerac variation. The aquavit and tequila combo works as well as the recipe brief promises.
  17. Saz Who? -- plus or minus a few ingredients. I don't own the single barrel version of Cruzan but I figured this would be 'near enough'. Or, at the very least, I didn't feel like Googling around to find the tasting notes and then trying to match those to something I owned. Poire Williams instead of the specified pear brandy. It's pleasant enough that it's maybe not too far removed from the real deal. Maybe. Or maybe I just got lucky with my dodgy substitutions this time.
  18. It was alright. The sauce itself needs something more, I feel. I don't know what. Something acidic--a squeeze of citrus juice or a spurt of vinegar, maybe. Or maybe something like some whole (possibly pickled) chillies. To my taste all those canned and bottled products--the hot sauce, the tomato sauce, the tomato puree, the soy sauce, et al--are screaming out for greater acidity and/or something fresh. Maybe I should've served it with the papaya salad. I've cooked a few recipes from the book. The aforementioned salad is now a go-to recipe. I've had mixed success with other recipes. Nothing has been overtly bad when I've followed the recipe to the letter but some dishes haven't impressed me enough to warrant revisiting.
  19. I bought some blue swimmer crabs this morning ... ... and made the chilli crab recipe from Zak Pelaccio's Eat With Your Hands.
  20. Novasalus hit me like a beautiful woman with a bad attitude. I wanted more right away. EDIT Oh, and I just tasted Nardini for the first time. Wow.
  21. The Fernet, Punt and Luxardo were restocks. The Russell's was bought purely because I tasted, in store, the bourbon I'd been meaning to buy blind and thought better of it--not bad, not worth twenty bucks more than what Russ has to offer. The Elisir Novasalus is a new one to me (as is the Nardini). I tasted it in store and had to have it. It brought to mind a (relatively) more civilised Sibilla.
  22. Final George/Last George/The Epilogue of George. Whatever. It's pretty good. Nice way to make use of the Swedish punsch I made months ago (a recipe leslie linked to).
  23. Fernet Branca, Fernet Branca, Fernet Branca. 1:1:1.
×
×
  • Create New...