Hassouni

this might be my favorite use for it: http://www.kaiserpenguin.com/jaspers-rum-punch/

Best. Rocket fuel. Ever.

Mine does not have a setting for okoge but the point of Iraqi/iranian rice is not just the hakkaka/tadig, but also the fact that all the grains are VERY separate and not at all soft as Zoji cookers tend to render them (it works for Japanese rice, not for Basmati). Hakkaka and okoge are different in that hakkaka is allowed to get REALLY thick and crunchy, whereas okoge from my experience tends to be thinner and almost an afterthought. There's also the butter or oil factor in hakkaka, which makes a world of difference, to say nothing of the rice used. It can range from golden to quite dark brown, that's not really the key issue. I've never made Nasrallah's recipe for rice, but I've seen it and I'm not thrilled with how it looks. Follow the directions on any Persian recipe blog for rice, and that should yield good results.

That kind of flavor works GREAT in a caipirinha (that new cachaça I got really reminds me of La Favorite) but something about the shaking and the serving up and all that just doesn't work for me

Echoing FP and Adam, Cuervo Tradicional is 100% Agave and goes for around $20. It's not offensive at all. Avoid the regular Cuervo at all costs!!

My friend was in Brazil for the first round of the World Cup (lucky!!) and brought me back this: Apparently pot distilled, 38% (meh) and 670ml (very weird). This stuff is RIDICULOUS - it gives La Favorite a run for the money re: agricole-type funk, and, is vastly better than the Fazenda Soledade that my friend got for himself. The effect it has in a caipirinha is like using Wray & Nephew for a daiquiri. Excellent!

Aaaaaand we're back!

Perhaps, but I'm never out and about early enough on Sundays And in any case, I'd accept a premium for the whole locavore thing, whereas WF produces comes from who knows where - and their local stuff is even MORE.

Yeah, that'd be isot

Yep, me too. Or in my case, 21g per 12 oz. 7g per 4 oz water.

Actually, what we call Aleppo pepper is typically known as Urfa biberi in Turkish - the more bright red stuff. When you say Urfa pepper, do you mean the really dark, almost black stuff? That's called İsot in Turkish.

This has been my experience. In DC I live around the corner from a WF so I'm there if not every day, several times a week. Their VERY basic stuff is maybe on par with other local places, but a lot of things count as luxury, including ANYTHING labelled as organic. Also, their produce prices suck, but the quality tends to be better than anywhere else, so it's a tradeoff. I try to get as much as I can from Trader Joe's, as their own "house brand" stuff is not only better than WF house brand, but also for the most part cheaper.

A Japanese rice cooker will NOT make satisfactory Iraqi/Iranian style rice. You either need one of the myriad ones designed for the Iranian market, or to do it the old fashioned way. I use my Zojirushi for everything BUT Iraqi rice.

Trader Joe's to the rescue! For the grill: Butterflied NZ lamb leg - with my own sort of Arabic marinade Chimichurri-marinaded sirloin Some other marinaded (garlic and something) pork tenderloin And a big bunch of bacon Counting on friends to bring non-meat food items....

That's about as funky as it gets I'm afraid.

Batavia arrack specifically I consider a subset of rum, yeah The thing with cachaça is that there are literally thousands of distillers and we get like what, half a dozen on the American market?

Smith & Cross, Batavia Arrack...

keep in mind cups of sugar do not equal cups of water. I do 2:1 by weight, which is a bit more than 2 cups of sugar per cup of water. my 8:2:1 is not sweet.

WNOP but you know that already

Adding fire to the debate once again: I made a La Favorite Difford's Daiquiri, which I might just call an Elise Daiquiri. 60ml rum 18ml lime* 12ml 2:1 white SS* Shaken over crushed ice and finely strained *ml measurements estimated using my OXO jigger, which has mls marked by the 5 It just doesn't do it for me, unfortunately. It's not bad of course, but the Difford's ratio really just doesn't provide the sting that a Daiquiri should have, and there's something about agricole rum that just doesn't work in the drink. It's the same with other cane juice rums I've tried too. They're great for other purposes, but probably not for this. As I've said on my blog, a daiquiri should be like alcoholic liquid nitrogen, and to me that means a lighter rum and a higher ratio of lime to sugar. PS. What the fuck do Diffords know, they recommend Barfcardi!

Thanks for the offer. I'll try my own hand at it first and see how it goes, though!

I suggest you PM Adam George and Plantes Vertes. Other than that, Tesco?

Saint Good Dog???

Are rye flours typically whole grain, or is that just dark rye flour?

I want to make my own sourdough starter, as it seems whole grain and rye breads really benefit from them. I've seen this site: http://tartine-bread.blogspot.com/2013/02/9-days.html - does anyone have any additional advice? I've never made a starter before and never used rye (where for example, does one get "dark rye"?)