Hassouni

That's what I'd have thought, too, but it appears not to be the case for me

I know a light reseasoning is standard when drying a pan on the stove after use, but does that include the bottom of the pan? I have a Lodge and a de Buyer steel pan, both are pretty nice on the inside, but the bottoms of both are gunky and even rusty in spots. It never really bothered me, but I have a 75+ year old Griswold coming in via eBay, and I don't want the bottom of it getting nasty, at least not in terms of rust. So what's the solution, reseason the bottom along with the interior, or something else?

Ah, good old Waitrose!

You can infuse pretty much anything into anything else sufficiently alcoholic. No guarantees for how it'll taste, but yes, you can infuse blackberries into tequila and rum. If adding sugar, I would not add it until the infusion is finished and filtered, and then your end product is a liqueur rather than an infused spirit. If you plan to use the infusion as a base spirit, don't add sugar. If you plan to use it as an accent to another spirit, then sugar is OK, but in that case you might want to raise the ratio of blackberries (in this case) to booze when making the infusion. As for pomegranate....a pomegranate aril ("seed") is mostly juice, so I'm not really sure what benefit infusing the whole arils would be - I would probably just juice the pomegranate, add it to the spirit, and add sugar to make a pomegranate liqueur. The only real other way I can see would be to distill pomegranate into an eau-de-vie, but that's a lot more work, to say nothing of being illegal in the US.

That's fairly reasonable. In all objectivity, how does it compare to classic sherried scotch, like Glenfarclas, or Aberlour A'bunadh, or, any of those?

Pull the other one, really?

Mine has shipped! Whooooooohooooo!

Yeah, it's 160 cool bucks here, can't imagine what is at UK prices...

Lemon nectar?

Woof as much as you like, but the proof of the whisky is in the drinking, so: verdict?

Careful, you're encroaching on someone else's bailiwick!

How is the Dupont "fine reserve" (réservé?)?

Too funny!

He also sounds drunk

Too late, the Shawwaka Sour has already been decided

Well, time to add this one to the list..

What's the blue in question?

Yep that's exactly it

That's exactly the Kyrgyz stuff I had..The brand name appears to be "Kyrgyzstan"

I know that soondae is a northern thing, as is naengmyeon. Also, there was a North Korean resto in Annandale, VA (DC's Koreatown) open for a brief period - they had a lot of stuff with pheasant and other game on the menu - I remember especially pheasant mandu. See any of that while you were there?

What took you to Central Asia? I had a bottle of Kyrgyz brandy about this time last year - not bad at all!

CK spoons are the best, you'll love it! I've found that I CANNOT stir properly except clockwise in my right hand, and I can't do anything at all with my left hand except anticlockwise

Sounds like the bag weight is the key issue for long-term meat storage, but for SVing, it sounds like I cant seal with liquid with anything <$300?

Chicken and andouille with okra, with the chicken pulled from the one I was turning into the stock that got used. No real recipe used, but I did make my roux in the oven without any fat. Baked it until it was a medium brown, then mixed 1:1 with water when cooled (it got much darker after mixing with water). Trinity was sauteed in drippings from the andouille, then the roux added. No issues with oil separating, and there was really no difference in the final product, except it was less greasy and just as delicious!

No pictures of my braised chuck roast from earlier in the week, but behold my gumbo!