Hassouni

Just went to a rum seminar with Paul Pacult, in which I tried 10 new rums, most of them new to me. Many were sweetened/flavored garbage, but 3 I'd never tried stood out: Appleton Reserve - I've only had the V/X and the 12/Extra. The Reserve struck me as way nicer than the V/X, and more rummy/less whisky-like than the 12. Very rummy, hogo-y, on the lighter side of Jamaican but still very true to the island. I think it would be great in cocktails calling for "gold Jamaican rum" where S&C would be overkill. Owney's white - distilled in Brooklyn allegedly entirely from molasses, though it reminded me slightly of many microdistilled rums I've tried that are made from granulated sugar. That said, overall it came off very Cuban-style, or at least what Dave Wondrich describes as vintage Cuban style in Imbibe. I bet it would slay in daiquiris. Bank's 7. Late to the game, I know, but this was wonderful. Tropical fruits (papaya), cedar, a long dry finish, mmmm

As is the Seale's 10, and really all the Foursquare products!

Access to a window remains a problem...

I have to say I have not liked the LS Navy style I've tried, and I've tried it a few times on different occasions. It just tasted, for lack of a more detailed description, bad. I doubt it's adulterated...just not distilled or "aged" well. I'm still curious about their Polynesian, Cuban, and the new stuff coming out of their Big Black Box, or whatever, but so far I'm not encouraged.

yep

I'm in a similar situation - In a condo with my stove against a shared wall, nowhere near a window or outside wall. I just open all the windows, open the bathroom door and turn the bathroom fan on, and hope for the best. I also neutralize my smoke detector, or as Dave Arnold calls it "cooking detector". For steaks and stir fries and the like, I'll heat the pan up inside, and then take it to my patio on a small portable burner - Super high heat searing should not be done in an unvented situation, if for no other reason than the immense amount of smelly smoke it generates. But yeah, I don't know why any architect or designer thinks it's OK to have an unvented stove. The architect who did my building still lives on the top floor and every now and then I feel like shaking him and asking what he was thinking...

Thanks v much

I dunno, Montenegro is really nice. Sweet on its own, but lovely in a drink...

Which site? No issues w customs?

Haven't compared it, but I just got the new one and it's clear a lot has been updated. Probably worth a purchase.

Finally tried Amaro dell'Erborista and Amaro Sibilia last night, both with soda. Finally, Amari that are not too sweet - though the Sibilia is sweeter than the other, i find it VERY well balanced. I liked both, but I think alone with soda, Sibilia wins. [Host's note: this topic has become too large for our servers to handle efficiently. The discussion continues here: Drinks! 2015 (Part 1).]

Dude! Where did you get them? Must have been from overseas?

I think we're experiencing the same thing or at least a similar phenomenon - I can scrape some of it off with crusty bread, but the rest requires abrading as you say.

Kenji's presence is the only thing about SE that remains useful and worthwhile - I'm looking forward to the book.

I have no idea about Ripple but my takes on the places above: Diplomate is the Frenchiest place on earth, including France. Their bread is the best in the city, their service is exemplary. The food is excellent but not particularly original. Rose's, I haven't been mostly because of the queues, but it's allegedly "the best restaurant in the country" now, according to some magazine Partisan - if you're into meat esp of the cured variety, this is the place Rasika - haute indienne, if you're into that kind of thing. Iron Gate - chef's tasting menu inside, a la carte menu of very tasty food in the gorgeous courtyard (recommended) I'd also throw these into the mix: Daikaya (upstairs) - Another izakaya-type place. HUGE Japanese whisky, shochu, and sake collection China Chilcano (really new from Jose Andres, quite good) - Asian-Peruvian Jaleo (still kickin' ass) Barcelona (Jaleo is better but Barcelona is on 14th st and is quite a fun place) ETA: THIP KHAO - GO HERE!!!!! No-holds-barred Lao food. Amazing.

I've scorched my bottom onion layer too, but oddly it never tastes burnt or bitter, does yours? In my case it's almost like intensely maillarded but not quite carbonized.

I don't doubt that, but the 4 year is not their own distillate - the 2 is the first of their ryes they've distilled themselves.

God I love that rye!

Stirred

The collection is complete: I really love these guys and their gin!

if only they have it in stronger variants...

My bottle is about 3 years old, so...

Terrible in the best way possible. It's not syrupy rum, that's for sure. I can't believe you found a mini of it. I rarely even see 750s of it here....

Damn. That's really what I was hoping for...

Granted I haven't read through all 10 pages of this thread, but what are the main differences between this and the full version, and as an amateur cook (albeit with long-term professional aspirations), will this version suffice? As of now the only "modernist" stuff I do is sous vide/low temp cooking, some nitrous infusions, and I did just start using hydrocolloids for my bar syrups...