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The Maestro posted:Anybody have experience processing a large amount of cherries (25-30 lbs)? Heat destroys Amygdalin. Maybe roast it all then do the process you were already thinking of? Also morellos have way more than red or black cherries. Additionally with no roast, physically compromising the pit increases the danger. So swallowing one vs chewing and swallowing the latter is more dangerous. Comment in this recipe: https://www.seriouseats.com/roasted-cherry-ice-cream-recipe#comment-5346826057
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May 22, 2023 16:39
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JUST MAKING CHILI posted:Frangelico and ginger ale with a lot of lemon wedges squeezed into it is great for summer Hmmm now you've got me thinking of trying to make ginger beer and frangelico work. It could add a nice nutty note to a Smith and cross mule maybe?
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May 22, 2023 17:21
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It’s my BIRTHDAY TODAY. what should I have for a SHOT?!? I had finally decided to embrace this request when was still bartending and started making Chocolate Cake shots. They really are uncanny. Shake together equal parts frangelico and citrus vodka, shoot it, and suck on a sugar-coated lemon wedge immediately after e: btw it is NOT your birthday. Your birthday was last week and today is Thursday SHUT UP
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May 22, 2023 18:23
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prairie fire
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May 22, 2023 18:37
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If you're gonna have a lot of em, beer/whiskey shot combos like the lord intended. No muss, no fuss. If you're gonna have just one or two, M&Ms (50/50 mezcal and montenegro) or Maseratis (50/50 mezcal and Ramazzotti) or Hard Starts (50/50 Fernet Branca and Branca Menta).
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May 22, 2023 18:48
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Clairin Le Rocher
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May 22, 2023 18:50
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Waltzing Along posted:Clairin Le Rocher yes to this. but too much feels like Auto-Brewery Syndrome
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May 23, 2023 00:09
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Just sipping one shot, though. Not much else out there quite like it.
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May 23, 2023 00:39
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Start every birthday with 3 shots of Teacher's and a Bellhaven's Best. A couple of birthdays I've had to do Jameson and Guinness, which is good but not quite the same. But either way you're ready for a fight.
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May 23, 2023 05:21
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Beer shot combos are definitely the way to kick a night off. If I’m out I like a low flyer with a porter but if I’m entertaining it’s a shot of Mellow Corn with a Pilsner followed by a you call it sour. Thanks to this thread I’ve been enjoying Ferraris if there’s a second round of shots called for later.
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May 23, 2023 11:01
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M&Ms and Ferraris are extremely popular at my restaurant. I prefer the former. Even good as a sipper
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May 23, 2023 16:32
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Grand Fromage posted:Liquor store near me has full shelves of Chartreuse and I keep thinking about buying another every time I pass. But I have three full bottles which should last me quite a while, not like I use a ton of it. Update: I have four bottles. Also turned out that I could just add water to this old bottle of crystallized honey I'd been digging out with a butter knife and boom, it dissolved and I got honey syrup. Grand Fromage fucked around with this message at 20:41 on May 24, 2023 |
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May 24, 2023 20:37
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Grand Fromage posted:Update: I have four bottles. ooh hey that's not a bad idea
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May 24, 2023 21:41
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Snow Cone Capone posted:ooh hey that's not a bad idea Better than loving around with it or throwing it out. Didn't even heat anything, just eyeballed what looked like the right proportion since there's no way to weigh just the honey in there and shook it until it dissolved. I think I added a bit too much water but eh, good enough.
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May 24, 2023 21:50
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Once diluted honey is susceptible to contamination so make sure you use it quickly. You can always just microwave it for a few seconds to dissolve the crystals without altering moisture content.
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May 24, 2023 22:20
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But then it wouldn't be honey syrup, which is what I wanted.
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May 24, 2023 22:31
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My bad I read that as “honey is due to be thrown out once crystallized” not “I just learned how honey syrup is made”. Carry on. But also remember it does require refrigeration now.
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May 24, 2023 23:02
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tonedef131 posted:You can always just microwave it for a few seconds to dissolve the crystals without altering moisture content.
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May 24, 2023 23:19
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Sashimi posted:Seems like this would work for rich syrups that have crystallized too, right?
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May 25, 2023 00:05
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Please Don’t microwave plastic honey bottles, folks
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May 25, 2023 04:30
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Found a Beachbum Berry recipe I really enjoy that has gone over well with friends. To reopen Orange Juice chat it's now definitely my favorite drink with OJ as the weak. Molokai Mule 1 oz Brandy/Cognac 1 oz Light Rum (I used Plantation 3 Stars) 1 oz Demerara Rum (I used 1/2 Hamilton 86 1/2 OFTD) 1 oz Orgeat 1 oz Lime Juice 2 oz OJ I don't know why it's called a "Mule" - it's more similar to a Fog Cutter with more rum instead of gin. No overproof is called for, but Lemonhart 151 and OFTD are of course really tasty in this as half or all of the dark rum. The original recipe calls for "Light Puerto Rican Rum" but I've made this with Bacardi Superior and it's not nearly as good. There are some fantastic light rums for under $20, I don't see any reason to skimp there.
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May 26, 2023 22:46
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Went ahead and bought some Beefeater tonight and discovered to my intense shock that not only is it delicious but I'm 99% sure it's the exact same brand of gin my extremely british grandmother used to drink, if the constant smell of gin and tonics around her home is any indication.
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May 27, 2023 03:32
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Strange Matter posted:Went ahead and bought some Beefeater tonight and discovered to my intense shock that not only is it delicious but I'm 99% sure it's the exact same brand of gin my extremely british grandmother used to drink, if the constant smell of gin and tonics around her home is any indication. Sounds about right. If a drink calls for "gin" and there's no other immediate tell about what kind of gin should be used, I assume they mean beefeater.
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May 27, 2023 09:10
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Speaking of gin, I've been meaning to pick up a bottle of Roku - I know lots of cocktail nerds go crazy for the stuff, and the idea of using Japanese botanicals like yuzu sounds pretty tasty. What are the best gin-forward cocktails that lend themselves to using Roku instead of a London Dry Gin like Beefeater? A Saturn sounds like it would be pretty good with it.
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May 27, 2023 15:48
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Corb3t posted:Speaking of gin, I've been meaning to pick up a bottle of Roku - I know lots of cocktail nerds go crazy for the stuff, and the idea of using Japanese botanicals like yuzu sounds pretty tasty. What are the best gin-forward cocktails that lend themselves to using Roku instead of a London Dry Gin like Beefeater? I find most gin forward drinks try to emphasize the dryness. I use my atypically fruity/flowery gins as subs for other spirits in cocktails, especially light rums/tiki drinks.
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May 27, 2023 16:54
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A Tom Collins with that flavor profile sounds like it would be deliciously refreshing.
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May 27, 2023 17:53
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Help, I bought grappa
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May 27, 2023 18:28
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Data Graham posted:Help, I bought grappa Just get covid, you won't be able to taste it I can't taste any booze right now
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May 27, 2023 18:35
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Sorry to hear that  Really what I'm trying to find is some approximation of https://en.wikipedia.org/wiki/Chacha_(brandy), which I had when I was in Lviv for a week a few years ago for work. Ukraine (or at least western Ukraine) is in love with Georgian cuisine the way we're in love with Mexican cuisine; it's all khinkali, khachapuri, mountains of grilled meat, and Turkish coffee for days. Our hosts took us to one Georgian place every day for lunch and then a different Georgian place on the final day for dinner, where they served chacha in those little shot-sized stem glasses that are the style there. It isn't so much the taste I remember as having to excuse myself early because of an urgent call from back home and run careening through the Cyrillic-signed streets back to the hotel, without the aid of a map or cell service and with two large shots of 65% alcohol chacha in me and the beginnings of a cold taking hold, to get on a zoom call. Pisco seems to be the same kind of idea but what I've tried doesn't taste familiar at all, though the memory of that night is so hazy I suppose it could have been anything. This grappa (Marcati) seems pretty close though
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May 27, 2023 19:00
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Data Graham posted:Pisco seems to be the same kind of idea but what I've tried doesn't taste familiar at all, though the memory of that night is so hazy I suppose it could have been anything. This grappa (Marcati) seems pretty close though Pisco isn't made from pomace, it's made from fermented grape juice (basically young wine). It doesn't have that raisiny thing going on that Grappa has. Maybe it's that you're looking for.
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May 27, 2023 19:50
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https://www.amazon.com/Cocktail-Cod...ps%2C170&sr=8-1 Cocktail Codex for the Kindle is $2.
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May 29, 2023 05:17
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Data Graham posted:Help, I bought grappa Congratulations, now every single drink you make will taste better. Just have a little grappa first, and then revel in drinking something that isn't grappa.* *Advice does not apply to moutai.
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May 29, 2023 11:12
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Are there any dark rums that don't add caramel coloring? I seem to be allergic to it and looking for something for a Dark n Stormy or similar. I don't know the specific compound in question, but I'm also allergic to the red dye in Campari, if relevant.
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May 29, 2023 22:45
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PRADA SLUT posted:Are there any dark rums that don't add caramel coloring? I seem to be allergic to it and looking for something for a Dark n Stormy or similar. Yes almost certainly but unfortunately there don't seem to be any labeling requirements for such things so good luck finding out which ones are ok. edit: from doing a little googling it sounds like the vast majority of non-white rums are colored with trace amounts of spirit caramel (E150) which can cause allergic reactions. More comprehensive rundown: http://rumproject.com/rumforum/viewtopic.php?t=280 my kinda ape fucked around with this message at 23:03 on May 29, 2023 |
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May 29, 2023 22:54
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I was looking for the same thing at my liquor store and finally settled on The Real McCoy because the label advertised no sweeteners, flavorings, or artificial coloring. It was when I got home that I realized it had natural caramel coloring instead 
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May 30, 2023 00:15
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liqour labeling regulations are dogshit. apparently the rationale is that if you puts ingredients and nutrition info on the label then people will think its food
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May 30, 2023 00:30
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PRADA SLUT posted:Are there any dark rums that don't add caramel coloring? I seem to be allergic to it and looking for something for a Dark n Stormy or similar. Hamilton Jamaican Pot Still Blonde is the same version as the black without the caramel coloring.
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May 30, 2023 04:56
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Uh, "natural caramel coloring" is just literal caramel. You're allergic to cooked sugar, somehow?
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May 30, 2023 06:00
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prayer group posted:Uh, "natural caramel coloring" is just literal caramel. You're allergic to cooked sugar, somehow? Nope, read the link I posted a few posts up.
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May 30, 2023 06:23
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Corb3t posted:Hamilton Jamaican Pot Still Blonde is the same version as the black without the caramel coloring. This is, I believe, misleading. The black and blonde come from the same stock but after that are different. The black has coloring added, which is true, but it is aged in different barrels. As such you get very different products at the end.
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May 30, 2023 17:45
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