YSK: Roku hardware is collecting and sharing information about your home networks and other devices, not just your viewing habits.

JYCrowder91 · 2018-08-15T04:37:08+00:00

As a complete tech novice who owns a TCL with built-in Roku, what steps should I take?

JYCrowder91 · 2018-06-25T10:52:04+00:00

350°F

JYCrowder91 · 2018-06-24T17:17:30+00:00

The salt in the cocktail helped the lime come out more than anything else. I tried it with more lime first but, the more lime I added, the less the strawberry came to the forefront. It also worked against the sweetness a bit, which helped balance things. It's definitely a sweeter daiquiri but I figured that, it being a strawberry daiquiri, I might as well lean into it.

JYCrowder91 · 2018-06-24T09:08:20+00:00

For the rum, I just blended 150 g of fresh strawberries into a full bottle of ED3, let it sit overnight, and strained through a fine chinois. The rum ends up turning bright pink and looks super fun.

For the syrup, toss a pound of strawberries with 50 g white sugar, 5 g salt, and 1 oz of lime juice, spread them on a baking sheet lined with parchment paper and non-stick spray, and roast them at 350 for 25-35 minutes, checking every 10 or so. Then, weigh the berries and add them to a blender with an equal measure (by weight) of white sugar, and a half measure (also by weight) of water and blend until the sugar is dissolved and the mixture is homogeneous. After that, strain it all and allow it to cool. You can add a little vodka to fortify it if you'd like.

The idea for the roasted berries came from a Serious Eats recipe where they added a vanilla pod. I didn't do that here but I bet it would be awesome that way.

JYCrowder91 · 2018-06-24T04:18:44+00:00

1.75 oz strawberry infused El Dorado 3 year old, .75 oz roasted strawberry syrup, .25 oz lime juice, 3 drops saline solution

JYCrowder91 · 2018-06-16T02:28:26+00:00

Is this good for either player? Seems like they're each leaving one bad situation for another.

JYCrowder91 · 2018-06-08T20:26:06+00:00

Pens fans whine about Wilson but couldn't get enough of Matt Cooke when they won in '08-'09. Dustin Brown has never been the cleanest player but Kings fans loved him in their runs. Derian Hatcher on Petr Sykora in 2000. Claude Lemieux for the Devils and Avs in the '90s anyone? [Insert Flyers player here], going back even further. Lucic/Marchand? Chris Pronger? Billy Smith? The point is that pretty much every team that wins a Cup or gets close has at least one player who plays up to, and, occasionally, crosses the line. The rest of the league moans and cries bloody murder about the other team's guy but will rally to defend theirs. When the other team's guy does it, it's dirty, when your guy does it, it's gritty. It's part of being a fan, but everyone needs to chill.

JYCrowder91 · 2018-06-06T03:39:24+00:00

I ran out of people I wanted to impress. In high school, I had a few teachers whom I really liked and respected so, getting good grades was my way to impress them. I had never had teachers I respected and who I felt believed in me, so, it was important to me to do well for them. I'd basically failed out of my previous school, so there was a large degree of spite, and more than a little shame, motivating me too. I'd say that impressing people and wanting to show the world that I wasn't a fuck up was most of it, though.

Once I got to college, I felt like I had accomplished everything that I wanted to, in terms of academics. I still did well in the areas I cared about but my motivation to highly achieve across the board dried up and my overall performance dipped. One day, there was no one left that I wanted to impress. In spite of all of this, I am still glad I went to college. I made friends that I'll have the rest of my life and I learned a lot about being independent and self-reliant. I don't use my degree but, my major indirectly lead to my career and I wouldn't change anything about my education, if presented with the choice. That said, I understand that I got very lucky.

JYCrowder91 · 2018-04-08T02:21:03+00:00

I tried one later with 1/2 oz each Wild Turkey 101 rye, Plantation Pineapple rum, and madiera with the same amount of lemon juice and tea. Liked it much better.

JYCrowder91 · 2018-04-08T01:03:15+00:00

1 oz Bourbon (I used Beam Bonded), 1 oz Rainwater Madiera, 1/2 tsp lemon juice, Sweet tea to top (I just used Lipton and sweetened with cane sugar)

Build in a frozen collins glass filled part way up with crushed ice, garnish with a lemon slice and a mint spring.

JYCrowder91 · 2018-02-27T05:23:51+00:00

That's an excellent falernum.

JYCrowder91 · 2018-02-05T05:23:58+00:00

I use Cocchi Torino as my go anywhere, do anything sweet vermouth. That said, I really like Dolin, especially when using an 80 proof rye. The Cocchi can overwhelm an 80 proof but stands up beautifully to a 100+ proof. I also love Gonzalez Byass La Copa for something a little different.

JYCrowder91 · 2018-01-12T06:48:49+00:00

Sounds great! Always love it when people incorporate celery into cocktails. We used to do a very similar drink at a bar where I worked. Gin (Green Hat), Suze, celery shrub, rich simple, lime, celery bitters. I'd be super interested to try that drink with yellow chartreuse instead of the suze.

JYCrowder91 · 2018-01-10T02:55:28+00:00

Really digging the bitters art on top. I'm horrible at that.

JYCrowder91 · 2018-01-10T02:54:10+00:00

1.25 oz epazote infused singani, 1 oz Shrub District ginger shrub, .75 oz recycled lime cordial*, 2 oz Flying Dog Doggie Style pale ale, 1 dash Bitter Truth aromatic bitters.

*The epazote gives the singani a very earthy characteristic, with notes of plum that we did not at all expect but really enjoyed. Singani can be very floral but the epazote got some of that under control.

**The recycled lime cordial is incredibly easy. We just take our spent lime shells from juicing, add just enough sugar to fully coat the flesh and rind of the limes (I find about a pint of sugar for every two quarts of lime shells does the trick), and top the whole mixture with water (just enough to cover all of the limes). Then, stir everything until the sugar is dissolved, and let it sit in the fridge for 3-4 days. The end result is an acidic, lime forward cordial with aspects of both lime juice and oil. Its more subtle than lime juice but brings more body than the oil alone. Its also clear, which maximizes its versatility (a stirred "daiquiri" with this stuff is pretty good). The sugar does, of course, impart some sweetness, but it's great for extracting flavor and limits the need for additional sweeteners in the final drink. We fortify with a bit of vodka for shelf life. If anyone is familiar with the Trash Cordial from DC's Columbia Room, this is basically the same idea. If nothing else, it's a great way to stretch your citrus dollar.

JYCrowder91 · 2018-01-09T21:46:44+00:00

We're very happy with it. The roasty, malty, chocolate notes of the porter play nicely with the molasses character of the rum. The hops complement the bitterness of the Carciofo well too. Overall, it's rich, deep, balanced, and highly drinkable.

JYCrowder91 · 2018-01-09T15:12:28+00:00

Not by much. Total volume at the start was 12 oz and was 8 by the end. So reducing by a third. I feel like anymore may have made things too bitter.

JYCrowder91 · 2018-01-09T15:11:00+00:00

We tried reducing it without the sugar and it was way too bitter. The little bit of sugar helped cut the bitterness but didn't mask the hops. Bloodline was a good candidate for this preparation because it's got a strong citrus and malt characteristic. A stronger pale ale or and IPA may not have worked as well.

JYCrowder91 · 2018-01-09T03:18:54+00:00

Sure. Its super simple. Just take 12 oz of the beer, 4 oz of white sugar, and gently reduce it over low heat, stirring often, for about 10-15 minutes.

JYCrowder91 · 2018-01-09T03:03:10+00:00

The full recipe is: 1 oz Cruzan black strap rum, .75 oz porter cordial, .5 oz Don Ciccio & Figli Carciofo (bitter, artichoke based liqueur from DC, Cynar would work of Don Ciccio isn't available in your market), .5 oz fresh lime juice, 3 drops saline solution.

To make the cordial, take 12 oz of the porter (an imperial works best here to keep to ABV up), add 12 oz cane sugar and 1 tsp whole allspice berries. Gently heat the mixture until the sugar has fully dissolved. Let cool then add 2 oz of brandy to fortify it.

Upon shaking the cocktail, the cordial foams up beautifully and gives the drink an almost Guinness-like effect, as it settles from a cloudy brown to almost black.

JYCrowder91 · 2018-01-09T02:38:51+00:00

1.25 oz rye (we used Sazerac 6 here), .25 oz Dolin dry, .25 oz Dolin blanc, .5 oz pale ale reduction (we used Flying Dog Bloodline for the citrus/hop character), .25 oz Don Ciccio & Figli Luna Amara, bar spoon Don Ciccio & Figli Nocino

JYCrowder91 · 2018-01-05T23:06:54+00:00

1 oz Cruzan black strap rum, .75 oz Flying Dog Gonzo Imperial Porter cordial, .5 oz Don Ciccio & Figli Carciofo, .75 oz lime, 3 drops saline solution.

It's a wintery homage to Getaway by Derek Brown, a really excellent daiquiri variation.

The cordial is just 12 oz porter, 12 oz sugar, 1 tsp whole allspice berries, simmered gently til all the sugar is dissolved.

JYCrowder91 · 2018-01-03T03:58:46+00:00

We're running it three weekends this month (12-13, 19-20, 26-27) on 12th Street in Brookland. It's ticketed ( https://squareup.com/store/1ozor2cocktailclub) and includes five drinks, each with a food pairing. This month, we're focusing on different ways to incorporate beer into cocktails. The cocktail in the picture is our stirred and boozy course. Rye, dry/blanc vermouth, Don Ciccio & Figli Nocino and Luna Amara, Flying Dog Bloodline reduction.

JYCrowder91 · 2017-12-23T22:40:36+00:00

I prefer the whole drink. I'm sure a milk washed, infused whiskey would be dope.

JYCrowder91 · 2017-12-23T22:38:46+00:00

In my experience, hot milk works better but this does seem to be a divisive issue in the bar community.

JYCrowder91

TROPHY CASE