Oo boy, love a larb, the best. Looks good
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Did you get back to making Gin?
Home made Gin is awesome, the best spirit to home-make.
I have some experience at home & I used to work at Kangaroo Island Spirits on the Still distilling mostly Gin varieties.
I like a juniper-forward Gin, with plenty of coriander seed, fresh citrus peel and a touch of cassia bark ( has cinnamon spice but is sweeter/less bitter. Tip#2 toast all your dry spices in a pan like you are making a curry just before you grind them. Makes a world of difference.
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No, haven’t been able to. Turns out having a toddler really puts a damper on hobbies. I’ve managed to get them into cooking, and they spent most of this weekend in their new chef’s outfit making “cookies” and breakfast for their toys and me and their mom.
I even managed to get them into music, but I feel like helping to make gin might be a bit out of their wheelhouse. We’ll get there though.
Once they get weighty enough to stomp grapes properly, maybe we’ll try making some wine.
And I’m with you on the juniper-forward gin, that’s my preferred style. I used a spice mix basically right from 209’s blend, so juniper, bergamot orange peel, lemon peel, cardamom pods, cassia bark, coriander seed, and a few others.
I didn’t think to roast it, so I’ll try that if and when I make it again. But I’m surprised you grind it, I figured that’d be harder to filter. I left mine in smaller pieces so not whole but not far off either.
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Maybe something a little more instant?
Playing around with spiced Rum recipes can be fun. Start with a brown 3-5 year old Rum, add spices… let it macerate (longer is often better, weeks min, months better…)
Add a vanilla bean, some fresh ginger, citrus peel and cassia is a great start. I really like a selection of citrus, lime, bitter orange and bergamot and some lemongrass if you can get it.
I have found volume of ingredient required changes per the source so just experiment.
while I love my Whisky a spiced rum makes a great way to finish a meal/BBQ.
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Organic chicken bone broth Asian soup is good fast winter recipe
1 container organic chicken bone broth
1 cup mixed frozen medley vegetables
1 tbsp each of garlic powder, turmeric, Chinese 5 spice powder, black pepper
1 tbsp Asian sesame oil
1 tbsp light soy sauce
Mix in pot and simmer over medium the. Reduce after boil to low for 10-15 minutes.
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I"m moving back to Sac next week. Mikuni’s at Arden was one of the better ones. If you haven’t you need to eat a sandwich at Sampino’s in Midtown.
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Right on. I used to live in midtown before buying my home. Mikuni is on point.
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for cast iron enthusiasts, this dude from the castiron subreddit made 80 coats on his pan, I love my CI but no way I’m ever doing more then 5, still very cool result…
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I like that he tells you not to bother doing it. I sure wouldn’t. It almost looks like silver spray paint… weird.
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he probably spent couple of months working on it only to realize that you don’t need that much, looks cool and totally functional, he shows cooking with it on other threads on 70-72 layers but you really don’t need that many layers
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That would make a great cover for your next release!
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Latest batch of chilli sauce. Holy shitballs it’s hot, maybe an error to have gone 100% habanero, but I love the flavour of them.
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That’s lovely presentation 
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The last couple years we’ve been growing “habanada” peppers. They’re heat-less habaneros and they’re delicious. They’re great to blend with regular habaneros to moderate the heat but maintain the flavor.
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I really like making organic bone broth vegetable soups this year as it has been a longer colder winter/spring in California. Tasty, healthy, cheap and easy to make and great for my weight loss program.
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Oh, they sound ideal. I really didn’t want to dilute the flavour with eg, capsicums.
It is delicious, and I can take quite a bit of heat, but it is ferocious.
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