Hassouni

Indulge! It seriously is the best bar in the world.

No idea, but I'd like the site to be fully functional before I decide

Their site is a bit screwy though, trying going to page 3 of their cooking tagines.

SBS?

What's the deal with tagines.com? Do they put the orders in from Morocco, which is why some people had to wait forever?

Nikka Coffey Grain and Benromach 10 at the Passenger, plus a few cocktails. Excellent whiskies.

Mine arrived today. The dog seems excited: Let's face it though, I'm even more than she is!

Yup!

TJ's Unibroue-brewed Strong Golden Ale. Sort of in the DT rather than Duvel vein. Actually, probably not so different than La Fin du Monde (Haven't had it in a while). VERY solid for $6/750mL

Just saw advertised in the flyer, 24 oz of Turkish honey for $6. Anyone tried it?

So that's not radically different from the radial method or the Marco Pierre White method, but it seemed like those were gigantic pieces and not so consistent! But I don't think that's a fault of the method, per se.

I think the purpose of the videos is not to show the technique but the agility and sharpness of the knife. As for onions....I find the "classic" method as shown really bad for consistency if one isn't a freak about precision. The radial method is much easier in that regard.

Sigh, he more or less did, too, and I can't make it. I think it's time to ditch DC....(Washington, that is)

The guy in the videos is named Aaron; he does videos for a lot of the knives sold on Chef's Knives To Go and he has freakish speed when doing onions: Personally, I do the radial thing. I VERY rarely make the horizontal cuts. Though now that I have a new knife to play with I might try to get my speed up and learn how to do those quick-flip horizontal slices.

Nubatama has a few line of well-regarded waterstones, though I don't know about their knives. Chefknivestogo is a very reputable shop - they don't offer bad products - only good, better, and best.

I think you just made my day rotuts, my daiquiris come out pretty close to white. Also, try making yours with WNOP if you think it's wussy

Was thinking about doing the citrus to order, and I have a bunch of those half gallon mason jars - they're great!

Ooh, growlers, that's brilliant!

Green?

Nah, it'd all be done the day of serving. I'm curious about the actual mixing in the bottle. Does anything settle out? If I pour into a shaker full of ice, will it be fairly homogenous if the bottle is simply swirled a bit before pouring?

So I've heard in numerous places that batched cocktails really work best with cocktails one would traditionally stir - clear-ish ingredients that don't require the aggressive mixing that shaking provides. However, can one successfully batch sours and other cocktails made with (mostly) citrus? Do they need to be kept refrigerated? Will they separate? Anything else to be aware of?

I would not say that at all, unless you like weird, dark, funky-tasting daiquiris, but then that's not really a daiquiri anymore. Use it any time you see a recipe where "dark rum" or "Jamaican rum" is called for. You might try it in a Brooklynite, a great cocktail made with Jamaican rum, lime, and honey syrup, in your favorite ratio for sours (4:1:1 is often given as a ratio for this one especially)

I might have found some a Hispanic wholesale market in the Union Market area...

Two bottles of WNOP for the pop-up. Stupid DC, only a few stores carry it.

Thank you both! Tonight was about twice as busy as any previous pop-uppery. Funny how some well-placed mentions online can change things...