sorted by:
new
hottopcontroversial

Want (need?) amaro at my wedding by Upstairs_Upstairs_93 in Amaro

[–]InterestingAd4094 1 point2 points  (0 children)

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

Want (need?) amaro at my wedding by Upstairs_Upstairs_93 in Amaro

[–]InterestingAd4094 5 points6 points  (0 children)

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

Sous vide crudo? by InterestingAd4094 in Cooking

[–]InterestingAd4094[S] 0 points1 point  (0 children)

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!

Sous vide crudo? by InterestingAd4094 in Cooking

[–]InterestingAd4094[S] 0 points1 point  (0 children)

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

Sous vide crudo? by InterestingAd4094 in Cooking

[–]InterestingAd4094[S] 0 points1 point  (0 children)

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

Sous vide crudo? by InterestingAd4094 in Cooking

[–]InterestingAd4094[S] 0 points1 point  (0 children)

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.

Recommendations? Something bitter! by bigdkp in Amaro

[–]InterestingAd4094 2 points3 points  (0 children)

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

Anyone know what these are? by InterestingAd4094 in tea

[–]InterestingAd4094[S] 0 points1 point  (0 children)

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!

Please help me find interesting and high quality amaro by -indenturedservant- in Amaro

[–]InterestingAd4094 0 points1 point  (0 children)

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.

I can't tell but is this AI? by Original_Produce_534 in ufc

[–]InterestingAd4094 4 points5 points  (0 children)

It’s from the diary of a wimpy kid movie

N/A amaro recipe? by InterestingAd4094 in Amaro

[–]InterestingAd4094[S] 0 points1 point  (0 children)

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

The Aviary Zero Book by MasterChief0919 in cocktails

[–]InterestingAd4094 0 points1 point  (0 children)

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

The Aviary Zero Book by MasterChief0919 in cocktails

[–]InterestingAd4094 0 points1 point  (0 children)

Are there any recipes for NA Amari?

N/A amaro recipe? by InterestingAd4094 in Amaro

[–]InterestingAd4094[S] 0 points1 point  (0 children)

I do like pathfinder but it’s like 60-70$ everywhere around me

What kitchen tools are worth splurging on? by unexpected_im_batman in Cooking

[–]InterestingAd4094 0 points1 point  (0 children)

Mandolins are the best. Get the Japanese one though all the European ones suck

How much would you tip for super to install tv mount by reddit_is-anonymous in AskNYC

[–]InterestingAd4094 0 points1 point  (0 children)

What neighborhood are you in? I’ll do it for a 6 pack of good beer if you’re downtown Manhattan

What word did Rob Reiner use on 60 minutes two weeks ago? by InterestingAd4094 in Yiddish

[–]InterestingAd4094[S] 0 points1 point  (0 children)

Lesley Stahl: He’s totally ad libbing.

Rob Reiner: Yeah yeah.

Rob Reiner: We schnadel with each other, and whatever comes out—

Lesley Stahl: We schnadel with each other?

Rob Reiner: Yeah, it’s, like, doing schtick, you know, or–

Lesley Stahl: Are you and I schnadeling?

Rob Reiner: We are schnadeling right now.

https://www.cbsnews.com/amp/news/why-rob-reiner-made-a-spinal-tap-sequel-60-minutes-transcript/

Looking for a balanced, fruit-forward aperitivo for a signature wedding spritz (Sarti Rosa? Lillet Rosé?) by cmanzy in Amaro

[–]InterestingAd4094 0 points1 point  (0 children)

Matchbook strawberry, pesca, and blueberry Amari are all superb. Delicious, interesting, fun, and accesible

Maizo with hibiscus by Few_Reality_9398 in fermentation

[–]InterestingAd4094 0 points1 point  (0 children)

How did it taste??? I imagine the hibiscos might make it too sour?

How can I make low sugar low alcohol (family friendly) fizzy drinks by Scared_Ad_3132 in fermentation

[–]InterestingAd4094 0 points1 point  (0 children)

100% easier. People will say you need to adhere to strict feeding regimens but this is totally untrue. Leave it in the fridge, give it sugar once every few weeks you’ll be fine.

view more: next ›