Hassouni

Kerry, a few questions about your home-infused endeavours: What were the colouring herbs you used for your absinthe, and how did you managed to have such a clear final product? My herbal infusions are awfully murky. Similarly, I saw you added gelatin as a fining agent to your vermouth - how did you then get the gelatin out? Thanks!

Is this the new one that the Angostura Co put out?

Yep, I've used this. Amazing

Recently: 2008 Clos St Thomas, from the Bekaa Valley in Lebanon. Excellent red - a bit smoky, but soft, fruity, low tannins, without being sweet. Also, Ould Thaleb, a quite good Moroccan rosé (really!)

Hm, might that not lead to issues with sticking?

Nope So my marinade was soy sauce, chinkiang vinegar, and potato starch, with a bit of cooking oil, all mixed up at once, as I've always done and always see recipes for. I suppose I could consciously drain it next time. As for coating in starch, do you mean before it hits the wok, or as part of the marinade as I did?

Stone cold sober

Hahahaha you all soooo wish

I've been using a wok for all my adult life and am pretty good at it, I'm just not used to it at such intense levels of heat.

So the other day I bought one of those Thai grills/charcoal wok stoves, for getting serious damn heat outdoors when stir frying. Loaded it up with hot charcoal tonight and sure enough it got HOT. So hot that when I added my marinaded chicken cubes, a portion of chicken literally exploded out of the wok and headed straight for me, burning my arm in the process. What didn't hit my arm travelled a good 5 feet or so. I guess maybe the chicken was too wet? Is one not supposed to marinade meat when dealing with such high temperatures? I imagine it still wasn't as hot as a commercial wok range, but then also I'm using a 14" wok, as opposed to a much larger one typical for such a high-heat application. Basically, I got this grill in part to get searing heat and super wok hei, which I achieved...so how do I prevent further injury?

Anything with Fernet in it makes me say WTF

It depends a lot on the country. In Iranian and Turkish cooking it's used a lot, but I don't really remember celery making much of an appearance growing up eating lots of Iraqi food, or in the countless times I've been to Lebanon. It exists of course, but it never struck me as common.

I am in the market for a small (6 cf range) upright freezer, and I haven't found ANY auto-defrost options. Does anyone know of any?

From the last 2 weeks:

Thank you! There are lots of results for that. Although a lot of them seem to be in Canada. I assume it's damn difficult to have meat shipped from Canada to the US?

I've seen it on sale for as low as $17 here. Usually its about $25

Hm, I'm just a bit concerned about the possibility of the lever units tipping when pressed down.

I'm also looking for Västerbotten cheese, but that's a different issue

Other than the aging in Scotland, that's basically identical to my 16 year Berry Bros' Demerara (also from the Versailles wooden pot still)

I ate Euro elk too (yeah, same species as moose) - reindeer was much yummier!

The video for that $60 one makes it look very unstable.

Why lever, out of curiosity? Commercial use for 4 years is a pretty good lifespan

So I was in Sweden recently and was exposed to the wonders of smoked reindeer heart and smoked reindeer rump. I think it's my new favorite meat. Are there any online/mail-order sources in the US that sell it? Maybe in...Minnesota, or Alaska, or something?

Yeah it's a lot maltier

Nah, the Zeer Oude was picked up for me at an airport in the low countries in the last year, as was my Corenwijn. It's pretty much brand new. The only problem with the ZO is the crappy 35% ABV. Even the Corenwijn is under 40. I haven't done a side by side tasting of the ZO with the Corenwijn, they seem pretty similar though.