Plantes Vertes

Has anyone a favourite recipe involving beer? We are planning a party to see if we can make some enjoyable beer and food pairings and would like to use some in the cooking as well. Any thoughts on food that goes especially well with different styles of beer? Thanks a lot!

Natto. But the texture is even more revolting. I also think mackerel smells pretty appalling, but I remember I used to love eating it. Over the years that I've been vegetarian, I have come to abhor the smell of meat, so it seems there is a psychological aspect to our interpretation of odour.

Hmph. Better make that quick.

How long an infusion do you envisage?

We lamented a sorry rainy London evening with a Fallen Leaves from Charles Schulmann's American Bar: Gorgeous rich honey flavour. ... which lead to this thread on Audrey Saunders's Falling Leaves: For me this is really a summery drink. Didn't stop me drinking it, though.

Did you really take a cosmetics atomiser full of curaçao on your holidays?

Today we tried a Moonshine from the Savoy book. Horrible. 3 parts gin 2 parts dry vermouth 1 part maraschino Drop absinthe bitters I scaled back the maraschino, used absinthe instead of absinthe bitters and increased the quantity of absinthe. The result looked and tasted quite foul, somehow like rotten vegetables. The absinthe really threw its weight around and the drink was dismal and upsetting.

A couple of days ago we investigated the Gin Daisy from Jerry Thomas's Bartender's Guide. I'm thinking that my conception of a 'dash' is a little large because for me this was gag-makingly sweet. Well, you can't win 'em all. 3 or 4 dashes of gum simple syrup 3 dashes of Maraschino The juice of half a small 1/2oz lemon juice 1 wine-glass 2oz of Holland gin Then yesterday we acted more wisely and chose a Treacle by Dick Bradsell: 2 ounces dark rum 1/2 1/4 ounce simple syrup 2 dashes Angostura bitters 1/2 ounce apple juice

Maybe this topic needs some clarification. To me a fruit salad is just fruit, no savoury ingredients; evidently this is not what is meant in the USA. I wonder which Franci meant?

First we made a Purgatory by Ted Kilgore of Taste in St Louis. 2 1/2oz rye 3/4oz Bénédictine 3/4oz Green Chartreuse It's a nice drink, fresh and lively, but maybe not that interesting. Next we tried a Tipperary using Highland Park 12 based on Savoy Stomp recommendations.

Nice to see you still there and that you've still got it, mm84321

Yes, it's a hybrid Hanky Panky-White Lady created by Cocktail Collective for the Forty-Four bar in New York. I can't now find the article where I read about it but here is something about the bar with a mention of the drink plus some others from the original menu.

This is the chicken noodle soup that my housemate made for the first time. I told him what to do and then he made it himself: Now is the first opportunity he has had to learn cooking. We agreed that we will make one new recipe a week together and try to cover a new technique each time. I'm really glad that my housemate brought this up. I have noticed that he's not confident in the kitchen but didn't want to intrude on his learning beyond answering questions until now. I'm sure he'll be able to improve his diet a lot even with what I can show him, which is certainly no more than the basics, and he won't be dissapointed in his meals any more. It'll be nice for us to do this together, too.

My housemate has a broken heart so we selected some Hocus Pocusses for medicinal reasons: 2oz gin 3/4oz Carpano Antica Formula 3/4oz orange curaçao 1/8oz Fernet Branca Stir, orange peel garnish Agreed they're good for what ails you.

You an also take some stuff out of the mini-bar and put your food in.

Dejah, did you know you could get Shirataki rice? It might be preferable.

This video might help; the legs are not removed but folded under.

No. I thought I had devised a fail-safe alias for my parcel.

I tried the Tapatio Reposado the other day. For me it was somewhat retiring; woody and mellow, but still with some blanco pepper.

If you freeze tofu and then thaw it, the water groups together in ice crystals and then leaks out, leaving less water. This creates a spongy texture that some people (like me) don't like much, so best attempted in full knowledge of the facts.

I reduced a few TBS cream, ~1tsp citric acid and 3 big whacks of orange peel until they went, um, smaller (translucent and sticky). I took inspiration from the descriptions online but I haven't tasted the original so have no idea if that was right. It seemed to work

Did this idea work? Is there some sort of postal discretion in operation in the United States that prevents people from posting their trove or have the presents not arrived?

By product of stupidity and confusion I invented a drink tonight. It was meant to be one of the Herban Botanists from here: 1oz Botanivore Gin 1oz Cynar 1oz Cocchi Americano Bittermens Orange Cream Citrate Orange Twist ... but I accidentally made it into: Délit de Fuite 1oz Botanivore Gin 1/2oz Cynar 1/2oz Campari 1oz Cocchi Americano Homemade Orange Cream Citrate Orange Twist and it was good. The orange citrate is rather sweet; I will add some Angostura next time to modify the creamy flavour. At that point I don't know whether Negroni can stretch to cover it but in any case it is eminently repeatable.

Hi powerdog, I wonder whether you are using sufficient water? If not the pasta starch can become concentrated and super-sticky. I would imagine that orzo is gummier than other pastas for two reasons; 1) it has a larger surface area than the same amount of another shape and therefore offers more surface starch; 2) the individual pieces are light and not likely to tangle up like spaghetti, and will not fall off the pan/dish because of their weight or because they are pulled out in a mass as with the strands of long pasta.

The liver looked fine, so did all the flesh- no spots, no discoloration, just the smell. I think it may have been the bile gland. I've rinsed and salted it, and once the legs/shoulders/loin came off the body (and the rest hastily thrown away) and rinsed again, the smell pretty much dissipated. Here in France, you have to have a special government permit to sell wild game, so I imagine the butcher was certified. I've bought a fair amount of game from him before, so I consider him fairly trustworthy. That's interesting: all the game birds I've seen around here aren't dressed at all before sale, just at the last minute. They pluck and gut them to order. I thought that when you prepared game, you hung it undressed? I had heard the same thing, specifically relating to rabbits, and the person I spoke to also described the smell as 'worse than andouillette'.