Hassouni

Well, later in the book I've found more recipes I can make! I don't have the PDT book to compare it to, but I have a paltry selection of liqueurs and indeed other spirits besides rum and single malt, of which combined I probably have over 40. Off the top of my head: Liqueurs: Luxardo Maraschino Cointreau Ferrand Dry Curaçao Senior Curaçao RW CdV Kaiser Penguin recipe falernum Homemade pimento dram Some random Greek mastic liqueur Campari Knight Gabriello Amaro di Toscana Other spirits: Gin: Hayman's Old Tom Plymouth Dorothy Parker Green Hat (no London dries, it would seem, unless I have some Beefeater floating around) Bols unaged genever Bols zeer oude genever Bols corenwyn Bourbon: Bulleit WT101 OGD 114 Other: Camarena reposado tequila Fidencio Clasico Joven mezcal Massaya arak Pierre Ferrand 1840 Cognac Rittenhouse BIB rye Lucid absinthe Dolin rouge Noilly Prat dry Sandeman's Port (which has never been used for anything) I wanna say that's it, other than various syrups and stuff. I have run out of Chartreuse and Laird's bonded, as well as (I suspect) Beefeater or Broker's gin. I need to up my liqueur and fortified wine game if I wanna make a majority of the D&Co drinks, and that's ignoring the specific brand recs for spirits.

It doesn't say anything about reheated rice or potatoes, though. I'm very interested in this, as I grew up on basmati rice and don't cook it too much anymore.

I wonder if this is true for white rice, also...

By the way, I've made it almost all the way through the recipes, and I have to say, I don't think I have the ingredients to make more than a handful of the drinks, even overlooking the specific brands called for. This book is gonna bankrupt me in liquor purchases, methinks...

Oooh, they're coming to terminally uncool DC! I wonder if I get a discount for already having bought the book...

Looks like you're having such a good time, you're having a ball

I wasn't cursing Starbucks for their use of Blendtec, just everything else My good friend is currently investigating ultra-powered Vitamixes and Blendtec and the two seem so comparable that the choice might as well be arbitrary

Vitamixes can be had for $400, btw - esp the factory refurbished ones Also, I think Starbucks (may they be cursed for eternity) uses Blendtec

Would that it were still warm enough for things like crushed ice and falernum...

Perhaps I should have said it as La Cuisine de Rafa?

...Chez DrunkLab...

For those who have lived in Japan or cook lots of Japanese food - what are common home kitchen knives? I've heard that very few people at home use usuba, and that nakiri are more common. I guess home cooks aren't doing much katsuramuki and sengiri and stuff like that?

Absolutely. When I'm at a bar with tons of cool stuff on the shelf, I spend a while looking at what I don't have and figuring out what to ask for based on that.

Pikesville all the way home. Can't beat $11 for a younger, 80 proof Rittenhouse

Not to get all political, but in re myer's over gosling's, the former is diageo and the latter independent. I'm not fond of supporting the lowest-common-denominator multinational spirits conglomerates, though diageo is not the absolute worst (and grupo Campari is awesome!)

According to the Good Sirs at Haus Alpenz, Smith & Cross makes a Jamaican daiquiri - it's a good, powerful, and intense drink, but honestly, to me a daiquiri should be like a good, cold, clean hit akin to alcoholic liquid nitrogen, bracing and tart, with subtle molasses notes playing nicely with the lime, and VERY dry. I've no doubt Myer's plays well with lime and sugar (what rum doesn't?? cf. Potions of the Caribbean) but it's not what I'd make a daiquiri with.

Shiitake dashi is konbu plus shiitake. Really, there is no substitute for konbu, sorry to say.

I did read through all 15 pages of the thread, but what are the differences in terms of cooking between the Rifi and Souss?

To Takadi and anyone else in the DC area, There's a Latino-Caribbean market in the Union Market wholesale complex that has what I'm fairly positive are Scotch Bonnets. It's on 4th Street (NE), not sure of the name, but there are only a tiny handful of such stores selling produce on that block.

3 L of Pusser's, 4 750s each of Pikesville rye and Green Hat gin, 3 L of Ansac cognac....4 750s Efe Rakı...a bunch of WNOP.... All gone!

Nori and konbu are entirely different - the taste is not remotely close, I'm afraid. You might try ordering some from Japan Centre

I forgot about Dead Rabbit, but D&Co is still tops for me And what authority does that site have?

Art of Drink's orgeat recipe is still my gold standard and is much faster than two days.

I've been to mine, and Rafa's, and yes, Death & Co is better than those two, anyway! (And Pegu Club, and PDT, and Pouring Ribbons, and Little Branch, and I can't remember where else) ((note: I am also very fond of Little Branch and to a lesser extent Pouring Ribbons))

d'oh!