Incredible! I'm fascinated by this. Is there any other effective way to make this liqueur (or infuse other spirits) without having access to an immersion circulator?
What a great story! I feel like I would probably have the same reaction that Carey had if you and I happened to walk into the same bar.
I found this article on the New York Times website and thought you might be interested:
http://www.nytimes.com/2009/06/03/dining/03speak.html?em
They mention a bar called the Tavern Law opening in Seattle, perhaps a visit is in order? I would love to hear your thoughts on this new bar fad of which I was completely unaware.
Latest
Comments
Incredible! I'm fascinated by this. Is there any other effective way to make this liqueur (or infuse other spirits) without having access to an immersion circulator?
What a great story! I feel like I would probably have the same reaction that Carey had if you and I happened to walk into the same bar. I found this article on the New York Times website and thought you might be interested: http://www.nytimes.com/2009/06/03/dining/03speak.html?em They mention a bar called the Tavern Law opening in Seattle, perhaps a visit is in order? I would love to hear your thoughts on this new bar fad of which I was completely unaware.