All Women Trend

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I recently had a delicious cocktail at Teardrop Lounge in Portland. I asked for the recipe, they gave it to me, but one of the ingredients is Elixir Vegetal which I had never heard of. After a bit of googling back at home it seems to be made by the Chartreuse monks and also seems to be illegal to sell in the United States. (If I'm wrong please tell me how to buy it!) Anyway, I'm tryna make this drink, the recipe calls for a dash so its being used as bitters. Just use regular ango? Something weird like those woodland bitters from Portland Bitters Project? Something else? Help! submitted by /u/gray_flannel_dwarf [link] [comments]

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I have a few bottles that I'm considering keeping once finished. I don't know where I'd keep them though. I'm on the fence though, as this feels a bit "hoardy". I'm only really inclined to do this for bottles that are unique and/or rare, like my Cafe Bénédictine and my Japonica Effervescent Liqueur . If it's something that I can easily get another bottle of, it's not really worth keeping in my mind unless it was a gift or something with a strong memory attached to it. submitted by /u/LoganJFisher [link] [comments]

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As the name suggests, I wanted some clarification on what a Planter’s Punch is. According to many, including Greg from HTD. A Planter’s Punch is as follows 3 oz Rum 1 oz Citrus 0.75 oz Sweetener 0.25 oz Spice Dirty Dump Garnish with mint However, the IBA says that it is as follows 4.5 cl/1.5 ozJamaican rum 1.5 cl/0.5 oz fresh lime juice 3 cl/1 oz sugar cane juice Dilute as wanted with Juice, Ice or Water Which is correct? submitted by /u/LordAlrik [link] [comments]

Hello All, I trust that you are doing well. I am having some issues making my own Lime Acid from Dave Arnolds book Liquid Intelligence. His recipe calls for: 94 grams filtered water 4 grams citric acid 2 grams malic acid .04 gram succinic acid The issue I am having is sourcing food grade succinic acid. The only succinic I can find tends to be made for Russian plant fertilizers. While Dave admits it is not necessary and can be omitted, I would like to try it with the succinic due to it giving a more authentic flavour. I have also read other recipes for lime acids that calls for tartaric acid instead. Has anyone tried this? It's much easier to source, but I'm afraid it won't deal the same results. Any help will be greatly appreciated. submitted by /u/Swetalian [link] [comments]

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So ghia christmas is my famly's 3rd anual cocktail contest. It started with my dad and my brother teaching me abour cocktail making. The the following year we decided to do it again and the next year we decided to put a trophy to it, the golden shaker. That year I won with a pear whisky sour, pear was the secret ingrediant that we all used. And Ingot that recipe from this sub reddit. So now Im back, eager to hold onto my title with thos years compotition. This year out unifyijg detail is we need to make the cocktails around a randomly gemersted cocktail name which for is is Rapidly Eacilating Magical Buzz. Exciting. So I really want to do something with the color changing gin, I believe it is called emperas. And I want to make something really intresting. Something easyvand dangerious to drink because the Buzz is Rapidly Eacilating. So I was thinking of maiking aomething like a whisky sour but with gin. Is there a cocktail like this? Or can I just replace whisky with gin? su...

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Plus not one, but two amazing (and easy!) sauces to go with it. READ MORE... from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/2YiIS0t via IFTTT

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Because I was born and raised in a small town in New Jersey, my Bangladeshi and Vietnamese identity wasn’t shaped by a large community or immersion into the cultures through travel and language, but rather by food. My dad, who emigrated from Vietnam with his family in the ’70s, instilled in our family the idea that food is representative of culture. READ MORE... from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/3jua848 via IFTTT

The Bangladeshi potato fritters are light, fluffy, spicy and incredibly delicious. READ MORE... from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/3jv6jvj via IFTTT

Our inner neat freak is rejoicing. READ MORE... from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/38qC6Y6 via IFTTT

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Anyone have a good recommendation for a CE marked jiggers? I’d like a japanese style one with 20/40 or 30/60ml measures. submitted by /u/Greendale_ [link] [comments]

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I’m looking to maximise my cocktail time before some live music at 7pm. Everywhere seems to open at 5pm but I’m sure there are some who have slipped through the cracks and open earlier! Any recommendations would be appreciated. Soho / Covent Garden area is preferable but I’d be happy going out to Bethnal too. Cheers 🤟 submitted by /u/AverageBartender [link] [comments]

Air fryer-fried green tomatoes are insanely delicious! Crispy on the outside and tender and juicy on the inside, these tomatoes will knock your socks off! Using an air fryer for these fried green tomatoes means that you can achieve that amazingly delicious taste with only a little bit of oil! Meaning that these are healthy and tasty! If you love these tomatoes, be sure to try these Grilled Tomatoes , Cheesy Stuffed Tomatoes with Sausage , and these yummy Parmesan Garlic Roasted Tomatoes ! Fried Green Tomatoes I love my air fryer. The fact that I can now create all of my favorite fried food with less oil is nothing short of incredible! These fried green tomatoes are no exception! They are incredibly delicious with their crispy coating that has a savory flavor mixed with the tangy tomato taste. Then, when you bite into that juicy tender insides it just tastes like a little slice of heaven! They are so simple to make and because you can do them so quickly and without the mess, you c...

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OK. So we have discovery + and we're watching early episodes of Guy's Ranch Kitchen. It's an Asian fusion episode. Chef Aaron May made a mango mai tai, and I can't find the recipe, so I'd like some help. He used fresh mango and mango puree, light and dark rum (I know the dark was Myer's), pineapple, something maple and lemongrass? Has anyone seen this or does anyone have a recipe for something along these lines? He made a big batch but didn't really get into the specifics other than saying what he used. TIA! submitted by /u/JackieStylist81 [link] [comments]

https://nola.eater.com/2021/8/30/22649109/how-to-help-resources-new-orleans-louisiana-hurricane-ida from Eater - All https://ift.tt/38sdPkA via IFTTT

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Have been advised that the former (less expensive) can sub in for Amaro Nonino, but wanted a second opinion! submitted by /u/Althonse [link] [comments]

One-hundred percent of the profits go to funding new treatments for pediatric cancer. READ MORE... from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/3t1ZgNP via IFTTT

Barry Brecheisen/Eater Chicago https://chicago.eater.com/2021/8/30/22648603/growing-home-chicago-food-depository-south-side-urban-farm-skills-training from Eater - All https://ift.tt/2V5EqAU via IFTTT

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Here's how to put vegetables front and center on your dinner plate. READ MORE... from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/3d4NxVf via IFTTT

This dreamy hue is back for a limited time. READ MORE... from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/3zuJYDH via IFTTT

It's the best thing since, um, sliced bread. READ MORE... from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/2WhXatR via IFTTT

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​ Recipe: 30 ml White Rum, 30 ml Coconut rum, 60 ml orange juice, 60 ml pineapple juice, 15 ml grenadine submitted by /u/Valrion06 [link] [comments]

We love ’em for snacking, or slicing them thin and using them to infuse water so it makes it feel like we’re at a spa. But another way to enjoy cucumbers is in the form of a crisp, cool cucumber salad. Keep things simple by tossing them in herby yogurt sauce, mixing them with mozzarella and chickpeas for a hearty twist on a Panzanella salad, or giving them some kick with a spicy, dry-fried combination of Thai dried chile peppers, jalapeño peppers , and Sichuan peppercorns. If any of those ideas sound appealing, you’re in luck. We’re sharing 16 different cucumber salad recipes that are crisp and refreshing (even when they pack in some heat). The Right Way to Store Cucumbers (So They Don't Turn to Mush) 9 Crisp, Crunchy Cucumber Recipes From Our Shop Global Vegetable Peeler with Interchangeable Blades $55 OXO Salad Spinner $25.99 – $30.99 More Sizes Outdoor Italian Salad Bowls & Salad Servers $54 – $108 Mo...

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Sorry if this doesn't belong here but felt you guys would be the best to ask for help I took my mom to a restaurant we haven't been to before for her birthday this weekend and got one of their house cocktails. I really enjoyed it and wanna try to copy it but I can't exactly think of the measurements that would work. It contains in this order Madeira, Bourbon, amaro, and apricot it had a lemon peel as garnish if that does matter. The waiter said it was basically an old fashioned with either madeira or amaro I couldn't quite hear him through his mask. ​ Any help would be great! submitted by /u/JobsforFun [link] [comments]

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You could totally pull it off in your own kitchen, too. READ MORE... from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/3jtq72f via IFTTT

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Spoiler: The noodle hack is a total game-changer. READ MORE... from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/2WAZQG9 via IFTTT

Peanut butter and jelly bars have all of the classic flavors you love in one tasty, golden brown piece of heaven. Your family is going to go crazy over these easy and delicious treats! Bars like these are the perfect solution for busy weeknights when the kids want a sweet treat. For more snacks with big flavor but little effort, give Nanaimo , snickerdoodle , and oatmeal chocolate chip bars a try! Super Easy Peanut Butter and Jelly Bars Recipe Peanut butter and jelly is one of those flavor combinations that I find myself coming back to time and time again. There is something about it that is both super nostalgic and just downright delicious. I mean, how can you go wrong with your favorite jam and the rich creaminess of peanut butter? The answer is, you can’t. But you can enhance it by taking those amazing flavors and putting them into a buttery, mouthwatering bar form. With each bite, you sink your teeth into layers of jammy goodness perfectly balanced by a crumbly, buttery crus...