Hassouni

Boy, that recipe is as simple as it gets. I am planning on doing something like that, I just got some dried seville orange peel in the mail....

My nose and palate aren't that developed, but the papaya note shot right out, and as I was sniffing the empty glass I was like..."is that isot???" (the Turkish name for the pepper in question). Similarly in Highland Park 12 I get an extremely distinct pineapple note in the finish. Strange the flavors and smells one can discern, and the others that are all jumbled together.

I doubt Scarlet Ibis would have been so cheap if that were the case. Its also a fairly young rum.

Got a link to the recipe?

It's a Bombay thing

Voilà: http://turmericsaffron.blogspot.com/2011/11/sohan-asali-persian-honey-and-saffron.html PS, "Persian" is fine as an adjective in a cultural context, and as the name of the national language.

And here is my review of the Rattray Caroni: First impressions: Nose: delicate until stuck deep in, then acetone, alcohol prickle, wood, very subtle allspice Taste: alcohol burn, wood, astringency, tannins, papaya towards the finish, extremely subtle smoke (not peaty or smoky like scotch, perhaps from the char of the barrel?), final impressions as finish fades extremely dry. No real esters or funk to speak of, probably column-distilled? A few minutes later: Vanilla becomes apparent in the nose (15 years in a barrel, go figure), papaya taste comes sooner, less astringent, less alcohol burn, finish still bone-dry. A second sip reveals figs and passion fruit, with yet more papaya. On exhalation through the nose: leather, wood, different (but not as distinctive) fruit As it's resting, definite umami notes are expressing themselves in the very long (minutes later) finish. Glutamic acid in aged spirits? Perhaps Later still: No alcohol burn at all in the nose, molasses and sugar flavor notes start to be expressed (but not sweet at all) With a drop or two of water: sugar notes come out a lot more on the tongue, almost like baked sugar, but once again, still not sweet. After sitting covered for several minutes post-water: much heavier wood, notes of high quality very dark chocolate, with a bit of sweetness turning mildly bitter (as good dark chocolate does), slight resemblance to Bruichladdich's bittersweet characteristics, very whiskylike, in fact. Seaside single malt crossed with quality dark chocolate might not be a bad descriptor for this rum. With the glass empty, it smells very distinctly of what in English is called Urfa pepper, a very dark, roasted and sundried chile pepper used in Turkish cuisine, but without the heat. Overall thoughts: This is a weird rum, but not in the way that, say Smith & Cross is weird. It's very complex and sort of challenging to pick out the distinctive flavors - 15 years in oak also puts a heavy veneer over everything as well. I only poured myself 3/4 of an ounce, which maybe wasn't enough. To do this rum justice, at least an ounce is needed, as is at least half an hour for it to air out periodically. In fact, in the future, I'll let it sit for 10 minutes before even taking my first sip. 46% is sort of my ideal strength, and I don't consider it that strong, but at 46% this is a bit hot. Not sure if water or a really long time airing out is best to deal with that.

I just finished the Daiquiri chapter of Potions of the Caribbean. Constante Ribalaigua was truly a god of rum, lime, and sugar. Beachbum Berry, being the researcher he is, has given us the definitive versions of the Floridita Daiquiris, including the ones as drunk by Hemingway, and the one whose recipe Constante altered to make them more palatable to the general public as Berry notes that Hemingway's own recipes were those of a pure alcoholic and aren't very tasty (the published Floridita recipe for a Papa Doble is just a Daiquiri no. 3 without sugar, but that's not what Hemingway received). Also of interest is that the Daiquiri no. 4 (no grapefruit but with maraschino) was known as the "Hemingway Daiquiri" when made sugarless and to his proportions, while the no. 3, with grapefruit and maraschino (again sugarless and to EH's specific ratios), was known as the "E. Hemingway Special" or "Papa Doble". That clarifies a lot of misconceptions - most people from my experience (myself included) think a Papa Doble and a Hemingway Daiquiri are the same, or that the former is a double version of the latter. Now we know they're two different things. I have to say, I agree with Berry in that the drinks as made for Hemingway himself sound rather awful, but Berry's detailed and accurate renditions of the the canonical Floridita daiquiris, down to the type of ice, is really fantastic. I *almost* can't wait for it to get bloody hot again....except I'll never again call what I make a Hemingway or a Papa Doble, but rather a Daiquiri a La Florida, numeros Uno, Dos, Tres, o Cuatro.

Made about 200 of these Friday night: on the world's least ergonomic bar:

I'm guessing fenugreek. It's what's behind the typical "Indian restaurant smell" Alternatively...it might be the really long-cooked onions that compose the sauce, that often pass unnoticed but in reality play a huge role

I don't have recipes off the top of my head, but you might try saffron ice cream and shole zard, two Persian favorites

Hilarious, irreverent, and delicious cajun stuff from the one, the only, 007bondjb: https://www.youtube.com/user/007bondjb If you want to learn how a real cajun makes gumbo, or crawfish, or barbecues, this is the source

Damn, the Hatch-Chile site wants $121 for 25lbs!

I've frozen mine roasted with the skin on. When you defrost, the skin comes right off

wahahaha yes!

This was delivered for me:

Because as you said, "very nice. No faults at all." Man does not live and die by mai tai alone.

ouais, miam, j'ai oublié. c'est fini le punch

Aaaand let's make that two

le yum

About to make a Jasper's Rum Punch because I fucking need one.

I'm about to run out of coffee. I was going to stock up at La Coulombe, but maybe.....

The juicer is insane, it got 2 oz of juice out of a middle-aged lemon with no effort. The glass is a CK Seamless flat-bottomed Yarai. I like it, though I've never used a proper mixing glass before. I just got one, as CK is releasing their "tall" XL versions soon, which are easier to hold in one hand than the standard XLs. I'll be getting two of those when they come out. The ice tapper is great too!

Arrived 10 minutes ago:

Makin' cherries now? How many cherries are in a jar of Luxardo cherries? They're about $20 a pop here...I'd like to know the cost per cherry...