Hassouni

I've cut back my white carb consumption drastically over the last year or so, which is especially painful given that I grew up with Iraqi style rice (yeah, the one that's like Persian, with the tahdig, AKA the Best Stuff In The Universe). When I make rice now, it's most often brown rice - brown Koshihikari, brown Basmati, etc. I'm curious about whole grain glutinous rice, primarily for when I make Lao or NE Thai food, and because I LOVE sticky rice. I know that there's brown mochi-style rice, and also I know about Lao/Thai black/purple rice. DC's Lao restaurant duo pulls out the purple rice on special occasions as an alternative to the standard white stuff, so clearly it's not just eaten as a dessert, despite what googling tells me. My question is this: is the brown/purple sticky rice actually sticky when steamed, or does the bran inhibit that? I heard something on the Cooking Issues radio show that some white rice has to be mixed in, but I'm wondering if anybody else has any experience with it, either in a Thai/Lao or a Japanese context?

Yeah but seriously it must have been half my daily caloric intake!

OK, I'm never buying that inca corn stuff again. It's just too god damn good and I can't stop eating it

961 Lebanese Pale Ale accompanying an acharuli khachapuri, mmmm.

I eventually got the Hamilton Beach. It's nothing short of spectacular - I can juice dozens of fruits in figuratively no time, and I don't need to roll the limes or lemons, and it doesn't require much effort to exert the pressure. I do about a pint at a time, cleaning out the press in between pints. If all your fruit is cut in half, it can do a pint in a matter of minutes.

It seems like a different book.

I've seen several recipes for quick preserved lemons - does anybody have any favorites? I have an event coming up in less than 2 weeks and need a pretty large batch....

By the book, do you mean the Cocktail Lab? If so, it's for sale, but comparatively speaking, if Liquid Intelligence is the full iceberg, Conigliaro's book is just the tip.

Yeah, I agree with you there, where did you get yours?

What centrifuge do you have there? Seems to be large enough capacity for 750mL? To quote myself from this post: And on Tuesday Rafa and I finally went to Booker & Dax - we had something like 10 drinks on the menu, including the G&T, Bangkok Daiquiri, and Mezcal + Y Chartreuse BDX Margarita. Amazing drinks, and it was also really cool to see liquid nitrogen being poured around everywhere!

DC you say??

The Great Bambino and the Vegas Vixen at Maison Première. Another thumbs up from Mr Drunklab (and from me, these drinks are on fuckin POINT!)

Señor Rafa's Dr Fünke: The creator approves!

One of my favorite drinks. Redeems bourbon entirely Made myself a blended daiquiri yesterday. I was going for a Number 3 (I think, I can never remember) and then discovered I'm OUT OF MARASCHINO! So: 2 oz Doorly's White 3/4 lime 1/4 grapefruit 1/2 2:1 white SS 1/4 or less Creole Shrubb Add ice to blender, set to stun, and a lovely crushed, not smooth/slushie drink resulted. Great drunk outside on a hot evening on my patio smoking a hookah

Has anybody else found Kumatos, Campari, and other similar, decent-out-of-season tomatoes at anything resembling sane prices? I seem them around $4-5 for a container, sometimes more....

Sabered champagne. Nothing so satisfying

My friend's Fire in Pedrinhas/Oaxaca cocktail: mezcal, cachaça, lime, pineapple syrup, and I forgot what else, served frozen. Good stuff.

OK, I'm now a big fan of the TJ's biltong. Might make this a staple. The sardines were good too. Nice and cheap and decent quality

Bitter lemon is woefully underappreciated, thanks for reminding us all!

Thanks I'll keep a look out for them

Here you go: in the glass you'll be drinking it in: few dashes of syrup to taste as many dashes of bitters as you like (start with 2) spirit (2 oz but more or less depending on how you want it) Add ice, stir, voila, the old fashioned.

yes, awful.

Sours all the way - at the base, all you need is your base spirit, which you've got, lemon or lime (or grapefruit...), and a sweetener of some sort. The variations are endless, but ultimately quite simple, and my favorite class of cocktails. Also, try your Manhattan with rye if you have any - it'll cut through the vermouth better than Jack.

Still barely putting my Anova to use, the other day I made some TJ's salmon fillets straight from the freezer, resealed in ziplocks with olive oil and salt. They went at 48ºC for 1 hour, then the skin side was seared in clarified butter in cast iron. Very tasty, but tons of albumin came out of the fish - I thought at such low temps, that doesn't happen? I've read that brining the fish for, say, 15 minutes prevents that from happening - but does that only work if the fish is not frozen? Also, the fish was still quite red, despite being very flaky and very clearly cooked - any particular reason that might be? (I also seared ramps and a SHITLOAD of asparagus in bacon grease and salt as an accompaniment - deeeelicious!)

I got a jar of these a few years ago, and perhaps they've changed the formula, but then, they were very soft and insipid. So far every type of non-Luxardo cherries in syrup I've tried have been like that. Also, admittedly they sat in the fridge for a while, but the syrup is not sweet enough to prevent eventual mold.