About alarbus

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  what is the best way to serve whisky / whiskey chilled without diluting it?

  0 0 The shape of the ice will affect it's melting rate (and a sphere has about 20% less surface area than a cube of the same volume), but when you use ice to cool something, the relationship between chilling and diluting are directly proportional. That is to say that no combination of ice shape, stirring, pouring, or shaking will make any drink colder but less watery than any other method. It only affects the speed at which the heat from the booze is expended to melt the ice. So the answer to your question is to either refrigerate the bottle or to find a non-reactive chemical that sublimates without altering the drink. alarbus answered in Cocktail Q&A about 1 year ago Answer, comment & read 9 more answers »

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  Any new, unusual, or exciting recipes for St. Germain?

  0 0 Sureau Diamant. We make them at Le Pichet. 5 parts Plymouth gin 2 parts St-Germain juice of 1/6th lemon 3 drops Peychaud bitters top with sparkling Mauzac (Blanquette de Limoux) or some other off-dry white bubbles. It's light, super refreshing, doesn't really taste like any of it's component parts, and will knock you on your ass if you let it. Pretty much everything you'd want in a summer cocktail. alarbus answered in Cocktail Q&A about 1 year ago Answer, comment & read 3 more answers »

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  I'm thinking about attending culinary arts school for baking...

  0 0 It depends on your goals. If you want to learn how to bake at home and for friends, then yes. If you want to become a professional baker, it's still something of a yes but think of this for a moment: The ratio of cooks to bakers is really high in the industry; Most restaurants and hotels have only one or two bakers (Seattle craigslist has 312 listings for cook and 20 for baker). As of right now at the SCA, there are 12 occupied seats in the first quarter culinary course and 21 occupied in the baking class. Now since it is possible that bakers apply earlier (they certainly wake up earlier), lets assume that no one else applies for the baking program and the culinary program fills completely to give us the maximum incoming culinary/baking student ratio. Even then, 46% of SCA's incoming students are there for baking and, if the CL snapshot is accurate, will have to fight over the 6% of jobs that are available to them). alarbus answered in Jobs & Education about 1 year ago Answer, comment & read 6 more answers »

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  What's your favorite first line from a book?

  0 0 "and it's a story that might bore you but you don't have to listen, she told me, because she always knew it was going to be like that, and it was, she thinks, her first year, or, actually weekend, really a Friday, in September, at Camden, and this was three or four years ago, and she got so drunk that she ended up in bed, lost her virginity (late, she was eighteen) in Lorna Slavin's room, because she was a Freshman and had a roommate and Lorna was, she remembers, a Senior or a Junior and usually sometimes at her boyfriends place off-campus, to who she thought was a Sophomore Ceramics major but who was actually either some guy from N.Y.U., a film student, and up in New Hampshire just for The Dressed To Get Screwed party, or a townie." Bret Easton Ellis, The Rules Of Attraction (and, I suspect, his commentary on those who judge books based on their opening sentence) alarbus answered in Books & Writing about 1 year ago Answer, comment & read 68 more answers »

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  What's a good, affordable, drunk-ish friendly restaurant with a view in the Pike Place neighborhood of things?

  1 0 Go to Cutter's . It's right next to Steinbrueck Park, has windows the entire length of the building, so a 180 degree view of Elliott bay, is very casual, and all-day happy hour. That means $4 beer, wine, and margaritas; and $6-8 food alarbus answered in Food & Drink over 2 years ago Answer, comment & read 6 more answers »

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