Hassouni

Hm, so ascorbic acid might actually be hurting me here?

I'm following the blender-muddling technique from Liquid Intelligence to the letter to blend mint into vodka. DA says that mint doesn't last as long as basil does (as used in his Thai Basil Daiquiri), so I dosed it with some powdered vitamin C, aka ascorbic acid to prevent oxidation. The stuff still goes from vivid bright green to murky and brownish within a few hours. I need to make a big batch to last for an 8 hour or so bar shift, and I'm running out of ideas. I've blended with mint, vodka, and ascorbic acid - doesn't stay green much longer than no acid at all. Do I need to add more? I'm doing about a teaspoon per 12 oz of vodka, which seems like a lot. I've done the iSi infusion with and without the acid - the taste isn't the same and it BARELY takes on any color (the finished drink needs to be green) I'm now testing a blanched, and shocked batch of mint, also blended with ascorbic acid. I don't have high hopes. As an experiment, I'm filtering out the sediment from half of that batch and I'll see if that makes any difference. I suspect blanching will destroy that fresh taste, though (obvious statement of the day?) Anybody got any ideas? Are there any easily obtainable stronger antioxidants than ascorbic acid? I've neither a centrifuge nor any Pectinex SPL, before anyone suggests that.

DA's was first, D&Co was second, so there goes that theory! For now I'm sticking to a shaker full of normal ice.

Not sure, I wasn't overwhelmingly scientific about it

More surface area? I'm not sure. The strange thing is neither seemed colder than the other. If one really was more diluted, it should at least be colder.

Experimenting with large (2x2) ice cubes in the Dave Arnold and Death & Co styles DA: 1 large cube, 2 small cubes D&Co: 2 large cubes same recipe: 2 oz Havana Club Añejo 3 Años fat 1/2 oz lime 1/4 oz 2:1 white SS the DA recipe is more balanced and more concentrated tasting (and, therefore, AWESOME). The D&Co technique tastes more diluted and a bit out of balance. I'll repeat the tests on a less hard-to-get rum...

DC is my main base. Online and locally, all the organic andouille I've found bears no resemblance to the real thing.

True, but a lot of what's sold as "andouille" at least in these parts is nothing like the real thing.

I try to eat only organic meat, or at least meat from certified antibiotic/hormone free animals. Is there a place to order classic Louisiana meat products made in that way? I could theoretically make pickle meat and tasso, but I am NOT going to be making sausages.

ロトツの酒 surely!

Isn't that just a chelada?

I don't even bother with anything that isn't HB anymore. And I'm not near Harrods right now

Yes, yellow label is what I mean by the original

Re: Turkish delight, Hacı Bekir or nothing. Seriously. The original and BY FAR best.

It seems we're back to shitty limes again. There doesn't seem to be a shortage or a price inflation, but the quality SUCKS! Hard, dry, crap. What the hell is going on??

Will these mitigate a weak/cool gas grill? The one on my building's rooftop suuuuucks - it can't sear steak properly at all.

Choice of tonic? My cinchona bark has gone walkabout

Old gold rabbit?

I have brown koshihikari which I make in my zojirushi - the grains do NOT come out separate. Not sticky rice sticky, but certainly cohesive enough to make onigiri or something if I wanted to. I will try the Lundberg that way and see what happens. I've had steamed black/purple sticky rice at the Lao place, not in porridge form, but in eat-it-with-your-food form. It was quite sticky. However, I'm starting to think that maybe it really was mixed with white sticky rice - apparently the whole thing gets strained purple.

Update: 7 hours of soaking and 45 minutes of steaming later, these grains are the most separate things I've ever seen. I might try one more time in my Zojirushi (not sure whether to use the brown or the sweet setting), but this was greatly disappointing.

Well, I found some, "sweet brown rice" from Lundberg, in the bulk section of my nearby Whole Foods. Gonna give it a shot, will post my results

This is true, I've used it for pomegranates too, it's great for them, and produces a lot of juice.

I use mine almost exclusively for lemons, as I don't use limes at the bar (no limes in the Middle East, sigh). I like the spring loaded cup - if you're doing a large, pint-or-larger sized batch, having the cup there is fantastic, because the strainer WILL drip at least an ounce of juice into the cup after a few moments, which otherwise would land on the counter. As for the washer, just unscrew the top slowly, and the washer won't go anywhere unless you want it to. I strain my juice for the bar, but not for home - I don't care nearly as much when it's just me, but yes, the HB juice is still quite pulpy for me as well. Where the HB shines is speed for large batches. As I said, I can do several liters in maybe 15-20 minutes, and that includes straining. As for limes, Liquid Intelligence extols the virtues of CK's hand press for ultimate fruit-ninja skills. I admit I got one at their HQ last week, but have yet to put it to the test. Additionally, I have a ubiquitous green press (meh), and the stainless steel Norpro one that Morgenthaler recommends, but it's too deep for the limes or lemons to pop right out, and therefore is no bueno for very fast juicing. It can take large citrus though, up to small juicing oranges, so that's nice.

Yeah, khao niao (or in Japanese, mochigome) is what I want. I have the white version, that I've used so far the few times I've made Lao food at home. I'm just wondering if the whole grain (brown or black) version cooks up sticky, or with separate grains. I LOVE the sticky texture. When I've had it in the restaurant, it's sticky, but it may have been mixed with the white version, as Dave Arnold suggests on his show. I've seen the Bob's version, and many more varieties at the Vietnamese, Thai, and Korean supermarkets, so access is not a problem.

As in Jamie?