Hassouni

You're getting me a ticket, riiiight? Cos you know I'd be on the next bus up...

No, men drink their booze neat! Scotch with ice is BLASPHEMY

Your TJ's > My TJ's. Oh my.

I went to a place called Vita in the LES, 'twas pretty awesome. http://www.caffevita.com That said, the generic standard for coffee in NY seems wretched.

Japanese knives intended for home use are not that long. Keep in mind housing tends to be smaller, kitchens are likely smaller, etc, than the American standard, and there isn't as much room to bang around a giant knife. Santoku, nakiri, funayuki, bunka hocho, and other such knives are rarely more than 180mm. Even usuba and deba, which do come in a great variety of lengths, are available in those sizes, too. However, as I understand it, the single bevel knives are used mostly in a professional rather than a home setting. If you want a long blade that will slice its way through vegetables at lightning speed, you're better off getting the "laser" variety of gyutou, such as those made by Konosuke, Suisin, and others. You can get them anywhere from 210 to 270 mm.

In the DC area I've only seen habaneros

¡Quiero parcha! ETA: Your CSA gives you passion fruit? God. Damn!

I suspect because that rum is cask strength.

hehehe

Paulaner Oktoberfest (1 L), and Weihenstephaner Hefeweisse (0.5 L) on Friday

Well since it's not high heat, something with a fairly heavy base is ideal since you want decent conductivity of heat (or whatever it's called, I'm not a scientist). A nonstick pan should be a lot better than the microwave though

For something a lot less inconvenient (I don't have a gas grill...), put the slice(s) in a cast iron pan on medium heat, with a lid on, and in a couple minutes they're ready. Best method yet.

c'est ça qui a la vérité!

Yeah, just found that. I think I have to resort to that.

70% alcool, c trop quoi

My damn house. Nobody else makes tea the way I like it.

1. AIN'T NOTHIN' FUCKIN WRONG WITH WRAY AND NEPHEW!! EVER!! 2. Chris Taylor, excellent post. 3. Actually, for a truly manly drink, the Pink Gin. Warm.

Manly cocktail: warm Wray & Nephew, with no ice, and just a single drop of bitters,lime, and SS.

Vodka and coffee liqueur, meh

Rum and Mezcal both go great with lime and sugar..so your other two bottles.....bitters of some sort (Angostura..), then maybe either Cointreau or Luxardo Maraschino. If you get Campari, get sweet vermouth, cos the Negroni and its variations are certainly "manly" drinks

Giving the Pur another attempt: iSi infusion of dried fruit in brandy...somewhat cloudy. Thru the grain bag it went, then into the Pur, filtered in no time at all. Not crystal clear but not mucky at all. Looks decent in a stirred cocktail. It does however lighten the color noticeably (not surprising), and also would appear to suck some flavor out. Hmmmm

I might. I got a pretty good condition used 1 L Gourmet Whip on eBay the other day and today I discovered it doesn't include the fucking charger holder, rendering the entire device useless!

Maxime Trijol is a cognac I take it? Or another brandy?

You're right on all counts

Sieve + Grain bag + Double paper towel in Büchner setup + Coffee filter in Büchner setup was dead easy and gave me a crap-free 3rd run of Vermouth. It's not read-through transparent, but it's pretty good. I'm guessing to get ultimate level of clarity I'd need to either use the Pur filter or the scientific filter paper, both of which are agonizingly slow. This multi-step method took all of 10 minutes. But of course, at the end...my fucking porcelain funnel fell on the floor and shattered into a million pieces.