luvdunhill

I'm going to attempt to make some bread. I figured I'd start off with the simplest approach possible with something that uses my new dutch oven. I'm going to try this: http://www.nytimes.com/2006/11/08/dining/081mrex.html?_r=1

Ok, 1.5 oz Plantation and 0.5 oz Wrey and Nephew overproof is verrrry nice. My grenadine is probably very similar. It's tart and acidic.

Actually, going to try a fourth with overproof rum...

Saint Croix Rum Fix So, I tried this three times. First went down the drain, second was what the author recommended, and third IMHO is the best. Listed in this order below: 2 oz rum (Cruzan Black Strap, Cruzan Estate Dark, Plantation Grande Reserve) 0.5 oz homemade pineapple syrup Juice of 1/2 a lemon 2 cubes cane sugar, 2 cubes cane sugar, 2 tsp white sugar Combine and stir to devolve. Serve on crushed ice.

I can't say I like the secret...

Well, that's one way to prevent people importing and switching the voltage...

The Secret Cocktail Per Jim's recipe above

Made another with 1/4 the grenadine and I like it better. ymmv of course.

Jack Rose Per Jim's recipe but with Meyer lemons. Acidic, but nice!

1 week to go on the Picon clone: Note a couple pieces of the left over cura

Nice rum! I just bought some Applejack and some Blackstrap.

Nice! On that note, got the two de Beriot pieces and the Concerto seems easier. Wait, didn't you say that? Anyways, also got some Salchow rosin that I might just prefer over my previous Guilliume rosin.

GRXO

Meh on the Bebbo..

The Bebbo Cocktail 1.5 oz gin 1 oz lemon juice 0.5 oz honey 2 tsp juiced orange Stir without ice (yup missed that the first time, heating the honey the second time) until honey dissolves then add ice and shake. Strain and serve with a cherry.

Making some pineapple syrup:

Beautiful!

Haven't tried it quite yet. Trying to figure out how the hell to clean a fat separator... Reks, that looks nice, never heard of it though. Let us know if you find you need to tweak the recipe a bit.

Perhaps a new thread that focuses on cooking and recipes would be nice. Here's what I cooked tonite. I haven't perfected the recipe, but a stew in my new Dutch oven: ... and for tomorrow night, a chicken marinade that's hanging out in the fridge:

Sorry, triple post

What a douche!!

What a douche!

What a douche

I'm looking to get a nice Dutch oven, but having trouble deciding on a size. I cannot imagine cooking for more than say 8 people, and 3.5 would be the norm. Any recommendations?

My wife would love those. I'm assuming they are house shoes?