I have a cocktail birthday party to attend this weekend, and I'm thinking of infusing my own liquor to share. I've only ever made limoncello, but the birthday boy enjoys whiskey, gin, and bourbon. Has anyone done much infusing? Any suggested flavor combos or recipes?
So this may not sound like the most pleasant topic, but I've found something to be pretty much universal with everyone I talk to-- a sickness food.
For example, one year when I came home from college for Christmas, I had hash browns at Waffle House. Several hours later, I began what became a throw-up marathon of 23 times in 24 hours. It was a stomach flu for sure, and even though I didn't blame the hash browns, I couldn't help but associate them with that sick feeling. I haven't had Waffle House since, and didn't eat hash browns for years.
What foods can you not stomach, or had trouble getting back into, because of an illness or bad encounter?
Last night I made a pie to take with me to work today (cherry-apple, to be exact), and I tried out a new crust recipe. Pie crust has always been a puzzle I've never quite solved, and being a pie-lover, it is something I have always wanted to master. Well, ladies and gentlemen, last night I tried out a new crust recipe and it turned out perfectly, every step of the way! It was tender, flaky, and pretty. I even wove a lattice top. Hoorah!
Point is, this is easily one of my proudest culinary moments so far. So what about you? What are some of your proudest moments as a cook?
Anyone know great places to eat in Clinton Hill/Fort Greene/Prospect Heights/Crown Heights area? I've recently moved near the Clinton/Washington C stop, and although I know a few places in Fort Greene, largely I'm clueless as to what is good eats in this area. Show me guidance! Delivery is a plus (I'm lazy).
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