u/Boozeburger

So after shaking occasionally over a couple of hours. I let it settle and move the jar into the freezer. The oil at the top of solidified enough to be able to pour out the gin. The color had changed to a milky white, similar to the color of Ozo mixed with water. The smell was that of gin with a hint of olive. There was a smoother, creamier mouthfeel and a taste like I had added an olive to the gin. All in all not bad, but I'm not sure it was worth the effort for a simple gin martini.

This morning I tested it again (with an olive) for a wake-me-up martini (and to really taste it when I hadn't had a drink for a couple of hours. It is definitely a bit classier, I felt like it could have been served at fancy bar, but honestly not really worth the effort when I can just make a dirty martini with some olive juice.

However, after reading my earlier post, I could see experimenting with different liquors and fats. Next time I have lamb I'll save some fat and do a lamb rosemary vodka.

So to sum up, it does work but is not really worth it to a CA level drinker.

So after shaking occasionally over a couple of hours. I let it settle and move the jar into the freezer. The oil at the top of solidified enough to be able to pour out the gin. The color had changed to a milky white, similar to the color of Ozo mixed with water. The smell was that of gin with a hint of olive. There was a smoother, creamier mouthfeel and a taste like I had added an olive to the gin. All in all not bad, but I'm not sure it was worth the effort for a simple gin martini.

This morning I tested it again (with an olive) for a wake-me-up martini (and to really taste it when I hadn't had a drink for a couple of hours. It is definitely a bit classier, I felt like it could have been served at fancy bar, but honestly not really worth the effort when I can just make a dirty martini with some olive juice.

However, after reading my earlier post, I could see experimenting with different liquors and fats. Next time I have lamb I'll save some fat and do a lamb rosemary vodka.

So to sum up, it does work but is not really worth it to a CA level drinker.

As the title says, I have an single induction burner, that works ok, BUT it seems like all the power is centralized to an inch and a half in the middle leading to scorching and if boiling a fountain in the middle but not much movement else where.

My question is would a diffuser help spread the heat out to make it a better cooking experience?

So apparently you can "fat wash" booze. It's where you take a fat (butter, olive oil, bacon grease, etc) and mix it with liquor, shake and leave it for a day, then cool it so the fat solidifies and can be removed, and you're left with liquor with the taste of whatever fat you've combined it with.

I'm trying gin and olive oil, but if it works I might try gin and sardine oil (I like dirty martinis). I've heard bourbon and butter is a good combination, and bacon and whiskey.

It's for science, and since I just opened a 5th of gin, I figure that it will slow me down a bit while I have to wait a day. (I'm only doing about 8oz gin to 1.5 oz olive oil).

I have a bit of ground beef that was purchased as a quick for sale. It spent a little time in the firdge before going grey (not a problem) but was then quickly moved to the freezer. My question is the best way to thaw/use this and check to make sure it's ok. I'm tempted to thaw it and then see how it smells (what I would usually do), but part of be wonders about just pressure cooking in into (American) goulash, but wondering if it's bad would I be able to tell?

What would you do?