Hassouni

Ardbeg comes to mind. Caol Ila too, though that's less smokey. Really only Laphroaig has that iodine deal, from what I can tell. You might also check out the Compass Box Peat Monster, or another blended malt called Smokehead

Agree 100%

What's the Arzak technique?

Where do you get Barbancourt 15 for under $20, and can you send me some? Usually the 8 year (5 star) is in the low to mid 20s. Also, rum is cheaper than whisky, to my knowledge, because of the shorter aging times required in the hot Caribbean climate, no? For what it's worth Rittenhouse is low 20s in DC, and Bulleit is about that much from the Montgomery County monopoly, but much higher in most other shops - which is why I've bought those two

So does Dolin blanc fit the bill for dry vermouth for most cocktails, or should I stick to the dry? Also, seems everyone loves Old Overholt, but it's only 80 proof and I'm skeptical of aged spirits so cheap - am I missing something?

Chris, a few questions which are not specific to Manhattans, but which I might as well ask here: 1. How are Dolin's other vermouths, and how does the dry compared to the blanc? 2. How's the Wild Turkey rye? I've only ever used Rittenhouse or Bulleit 3. My bitters bottles (especially Angostura) will leak bitters as soon as they're angled downward, so that even with the quick downward gesture, there's more than "one dash" in the mixing glass.

Made a Jasper's Rum Punch (following the recipe from the book on Kaiser Penguin) and HOLY SHIT This is one of the best drinks ever. The interplay between the nutmeg and the Wray and Nephew is unbelievable

My issue was more that when mixing i could not incorporate all the flour without having lots of dry lumps or just plain flour sitting in the bowl. For the record, I was using KA bread flour.

It's the Jim Lahey style recipe

I used that ratio, 275g water: 400g flour, which is equivalent go 687.5g:1000g

So I used to make the NYT recipe for no-knead bread a lot a few years ago, then stopped (better access to good bread). I'm making Kenji's recipe for pan pizza from Serious Eats, in which he makes a no-knead dough. I've seen all the videos with Jim Lahey, Bittman, and whoever else, and they always do the merest stir of the dry ingredients after adding water. I did that too, and I ended up with lots of dry flour, and bits of dry dough invading the wet dough. How the hell do I avoid that? I couldn't even incorporate the excess dry stuff when mixing last night...

learn to make your own oden ingredients?

I've only just had their ramen (and accompaniments), but this place is the JAM. My friend who lived in Japan for several years says this is on par with the best he's had outside Japan.

H Mart still has a very good selection of Japanese stuff - the only thing I can't really find there are herbs and greens like mizuna, mitsuba, myoga, komatsuna, etc. Almost everything else you'd need, they have. They have several kinds of miso, konbu, nori, wakame, udon, soba, konnyaku, Japanese style rice, Japanese shoyu in several varieties, real mirin, gobo, shungiku, negi, etc etc.

All i takes is a 1/4 to 1/2 inch sheet of steel. If you can find that locally, you're good to go

Going on Tuesday for 4 days, was wondering if anyone had any up to date suggestions? No idea where I'll be going, but I imagine at least a day or two in San Juan

Magruder's in Chevy Chase is selling it for a song, I'm curious too.

Last Word is one of my favorite drinks, and I found a place that sells Chartreuse for $47 so next time I'm in the area I'm buying some. Anyone tried a LW with Beefeater or Broker's?

An Outrigger, which is a Sidecar replacing the cognac with aged rum, and the lemon with lime

If you're not in a rush, they don't even need to be in a bag, they'll just take a couple days

I would guess so - after all, in Thai food at least, isn't fish sauced used instead of salt?

I can't imagine it's hotter than restaurant woks with many times the heat output...

I use the made in Japan Kikkoman, quite satisfied. Pear River Bridge superior light soy sauce (as opposed to dark) is also great stuff

What's a good approximation of Old Monk/

Signed