Hassouni

Well, $6 x 4 = $24. I haven't seen it significantly cheaper anywhere. It's a lot more convenient to just have a big bottle of it though.

Don't pour individual drinks into a pitcher, just pour directly into the pitcher and then refrigerate the pitcher. For a bourbon sour, if you plan on serving up, make sure to add about 20% water to the pitcher

I was at my favorite boozeria looking for Luxardo when their main man said they stopped carrying it after they conducted a taste test between Leopold, Lazzaroni, and Luxardo, and the results came in that order. They were out of the Leopold, so Lazzaroni was suggested. I found it very unpleasant. Almost like cherry halls or something, very candy-like, with none of the complex funk of Luxardo, and way too sweet. Fortunately, Joe Riley at Ace Beverages is a stand-up gent, and he let me return my opened bottle for store credit.

Been dipping into Goose Island Matilda. Now that's a hell of a beer...

I have, sounds like you need a different liquor store.

what about Brugal? How shit is your shop? Flor de Caña is ubiquitous....

Besides Palo Viejo (¡viva Boriken!), my go to light rum is Flor de Caña

Flax oil for consumption polymerizes HARD, hence its use for pans, from what I can tell

The link Lisa Shock posted provides good reasoning. I followed those steps for a lodge pan and it worked better than any other method.

see here http://en.wikipedia.org/wiki/Balsam_(drink) and here http://en.wikipedia.org/wiki/Riga_Black_Balsam

potential rusting?

Vertes got hers, thanks to her Santa ordering from a British site!

Is it better to oil the pan before heating it, or adding oil once hot?

Nice. If you could document the seasoning process, that would be great

It's sweet but not frosted flakes sweet. Pretty good, actually

I don't know. From what I've seen, Japanese cocktails are mostly fruity and sweet and use blue curaçao.....

Yeah, we got the same, I'm just wondering whether you noticed the beeswax coating. According to the website, de Buyer isn't making the non-B ones anymore. hehehhe

"I saw a wino, he was holding grapes, I said, dude, you have to wait!"

The B indicates the beeswax coating, which is meant to protect the pans before they reach the end user, nothing more. Did yours have such a coating? As for name....

I know we have a whole thread on bitters, but how do the Boker's compare in an Old Fashioned to the more typical aromatic bitters?

Stevie Ray Pan? PANtera? On a more serious note, I did some more digging, and these are in fact the Mineral B, according to a thread over on chowhound.

to quote Mitch Hedberg: "I love the Fedex guy, he's a drug dealer and he don't even know it!"

I saw the star thingy. It's red. I could just call mine Fidel

Yeah eG Mafia! Big thanks to rotuts! I did some research, the Mineral pans ARE "carbon steel" but their "carbon steel" is still 99% iron (which is allegedly purer iron than "cast iron"), so yeah you're right, these Texy Tim Loves seem identical to the non-B Mineral pans. Maybe since mine was the last, it shall be dubbed "Pan Solo"

So, I went to SLT today, and they only had the grill pans and "chef pans" (what a stupid name, but basically similar to a flat bottomed wok). They searched other SLTs in the DC area and none of them had a normal, 10" pan. Turns out the entire line has been on clearance since the summer. Also, it turns out this line is carbon steel. Are the de Buyer Mineral pans steel, or iron? They say 99% pure iron, but of course, that is the main component of steel....