Hassouni

Back in İstanbul, where tea is DEFINITELY a way of life

Bleh, I think blackstrap makes it 20,000 times worse than it already was. I can't stand this drink! (Sort of like Fernet. I know other people like it, but I think it's utterly vile)

Holy crap, the prices and selection!

This is a very good resource on the matter: http://www.whisky-emporium.com/UK/Features/WhoOwnsWhat.htm (I still haven't tried Glenfarclas, I suspect I'd love it)

Yeah. Given how much the stills were moved around though, it seems silly to call them by their estate name. For example, Uitvlugt could be any number of things...

chunks of ripe peach, a squirt of 2:1 Dem syrup, a larger splash of ancient lemon juice, and 2 oz WT101. Shaken HARD and fine strained (which was an immense pain in the ass and took forever). Served up. Good drink, smelled strongly of fresh peaches.

I kind of gave you one, a karahi "curry" is probably the simplest and one of the most satisfying to make. But beyond that, almost all Subcontinental "lamb" dishes are really meant to be goat, so just swap the meat and cook longer, because in my experience goat takes foreeeeeeeeverrrr.

Springbank is great. I have their 10 and have tried their 15, as well as a couple of their Hazelburn and Longrow bottlings. They're all quite different, but consistently very high quality. And they stick to the no-coloring, no chill-filtration ethos. And they're one of the last remaining truly independent distilleries. (Like, who is else there? Kilchoman? No longer Bruichladdich, and?)

bottle-o? Of course the Oz word has an o I would call it a boozeria, but nobody else I know does that. Back to topic...the boozerias here only sell minis of really bog-standard stuff, except Total Wine, which has loads of minis of Barbadian rums I've never heard of. But no single malts at all.

I would not use a typical London dry, such as Broker's (as much as I love it), because the botanicals will probably stomp all over the cucumber. Maybe one of the many more floral gins that are discussed throughout the spirits forum? Personally I'm in love with the Dorothy Parker gin.

From a post I wrote on the rum project, a review of Berry Bros & Rudd Enmore 16 year old Guyana rum.

damn, you can get minis of Uigeadail? I need to move to Melbourne already...

Sounds like another candidate for a good old-fashioned by just adding vanilla

Yep, pretty good. How old is your bottle? Apparently the more recent bottlings have suffered.

2 oz is standard

OK let's get this back on track, so here's a pseudo-recipe for a Lahori-style goat karahi as I'd make it, one of my favorite uses for goat: Par-cook some goat, until just about done. Simmered, sous-vided, whatever. Include onions, tomatoes, garlic, ginger, cumin while it's cooking if you wish. (this could take a few hours) When the goat is nearly done, heat up a wok with a good glug of oil, add minced garlic, ginger, and sliced green chiles. Stir until very fragrant, remove the chiles and reserve them, add some cumin and turmeric, stir, and then add a bunch of fresh diced tomatoes (let's say at least 2 cups' worth). If you want it really hot, add red chile powder. Let that all cook down until the tomatoes have transformed into a thick sauce, periodically adding a splash of water if it threatens to dry out. Once the tomatoes have broken down, add the pre-cooked goat (without all the other stuff it was cooking in) and let it cook until done to your liking. Sprinkle in a spoonful or two of garam masala powder, julienned ginger, and reserved chiles. Top with fresh coriander leaves and serve with naan. (this whole process shouldn't take more than about 20-30 minutes)

Def not enough rum.....

I mean I'm starting one from scratch, 100% hydration, rye flour, never used before. It has nearly doubled in the jar 24 hrs since feeding...is it ready to start leavening dough?

Well it was normally $65 or so at the place offering it now at $30. My usual source has the 10 for about $50, and I agree, it's hard to beat.

Heh, yesterday I discovered one of my local boozerias is now offering Storm for a cool $29.99. Guess nobody is buying! Haven't heard of Hart Brothers, but that sounds disappointing. One of Ralfy's more recent review was an indie Caol Ila and he gave it stellar marks. The official Caol Ila 12 is one of my all-time favorite branded whiskies, and I'd love to try a proper indie bottling, with higher ABV, no caramel, no chill filtration...(though that said, standard Caol Ila does not seem overly colored if at all)

Maine Ave fish market, perhaps? Or, as was suggested upthread, the Black Salt fish market. I find the stuff at Hmart pretty damn good, but perhaps I'm just getting lucky. If you want weird organ meats, try Red Apron in Merrifield or the Organic Butcher in McLean - what they don't have on site they can definitely order for you.

Soooo, how do I know when my starter is ready to use?

Low and slow. Seriously - prime candidate for sous vide

http://forums.egullet.org/topic/148631-drinks-2014-part-2/?p=1978344 Enjoy

Hassouni's Irie Ites: Take a large glass Fill with ice Add a large glug of WNOP (3ish oz) Add a generous splash of my homemade pimento bitters (sub Bittercube Jamaican Bitters #1) Squeeze of fresh lime (not measured) Top with Ting