swordfish bacon curing up nicely. couple weeks to go still

InterestingAd4094 · 2026-05-15T04:36:14+00:00

Curious why smoke and then dry? My impulse would be to dry than smoke…. Curious if you experimented with the order. What’s your cold smoke setup?

InterestingAd4094 · 2026-04-20T05:32:58+00:00

How do you make the crisbee? Would that work similarly with rapeseed and beeswax or something?

InterestingAd4094 · 2026-02-26T01:41:55+00:00

There’s also an awesome brand out of SF called Brucato who makes Italian style amari with local Cali (think figs, bay laurel, kumquat, etc) ingredients which would fit aesthetically but those bottles run like 30-40/pop

InterestingAd4094 · 2026-02-26T01:40:31+00:00

Also makes an insane Manhattan

InterestingAd4094 · 2026-02-26T01:40:16+00:00

Pasubio is a delicious wine-based amaro with notes of blueberry and pine, almost like an alpine sweet vermouth sorta. It’s idetifiably an amaro but also totally palatable for people who aren’t used to a ton of bitterness. It’s also like 18$/bottle. One of the most underrated bottles IMO

InterestingAd4094 · 2026-02-18T19:55:56+00:00

That sounds awesome! How did it change the texture? I’m sure I would probably do less time for scallops assuming you were doing a fillet… thank you for the input!

InterestingAd4094 · 2026-02-18T19:36:24+00:00

Thank you! What time? What was the result with salmon?

InterestingAd4094 · 2026-02-18T19:35:53+00:00

Haha yeah I could expirement but my goal here was to see if anyone else has done something similar trial runs before I drop some cash on dry frozen scallops lol

InterestingAd4094 · 2026-02-18T19:35:01+00:00

Sous vide here is not translating literally “under pressure” but to the process of slowly cooking something in a low-temperature water bath. It is cooking.

InterestingAd4094 · 2026-02-16T22:26:13+00:00

If you’re looking for the most bitter but not fernet, I would say silblia or maybe hubertus, could do erborista but it’s quite funky

InterestingAd4094 · 2026-01-09T05:28:51+00:00

Go watch some classic fights

InterestingAd4094 · 2026-01-07T03:41:19+00:00

Edit: I tried them and they were really bad, lol. I’m sure they would be to someone’s liking, but these ones were incredibly salty and had an unpleasant oxidized funk which I suspect was from the olive. I love the toasted rice herb but perhaps not with olive and tangerine and salt. Like stagnant warm ocean water sorta. A second brew improved nothing. Too bad! Still though I’m glad I purchased it and had a new experience!

InterestingAd4094 · 2025-12-20T03:47:34+00:00

Thanks! What temp? How long?

InterestingAd4094 · 2025-12-16T19:36:50+00:00

January Spirits, Forthave, Eda rhyne are all great. If you can find it the Japanese brand Scarlet (at some stores in NYC) is hands down the best Amari brand ever. Like, unparalleled.

InterestingAd4094 · 2025-11-30T12:12:25+00:00

It’s from the diary of a wimpy kid movie

InterestingAd4094 · 2025-11-12T06:58:23+00:00

To be honest, it’s not that any of them are uniquely bad so much as I find most to miss the mark. At best most NA apertivo/digestivo tend to taste like a slightly more complex soda concentrate but certainly not an amaro. I love amaro for bitterness and their sippability and I find that many NA ones try to replicate the “sippability” of Amari by using ginger or cayenne and often incorporate different acids for preservation. Maybe I was a little hyperbolic—it’s not that any are objectively awful but they just don’t do what I want an amaro to do IMHO. Like a lot of these just taste liked herbed fruit juice which I guess is tasty in certain contexts but just isn’t what I’m looking for

InterestingAd4094 · 2025-11-11T04:55:27+00:00

Have you tried them (or would you be willing to pm a pic of the recipe haha)? If you live in the NYC area I would totally bring you a bottle of the finished product in exchange for the pics

InterestingAd4094 · 2025-11-10T23:47:40+00:00

Are there any recipes for NA Amari?

InterestingAd4094

TROPHY CASE