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Chat Thread: The Place for Those with Lax Bosses

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catching up on the CT, it is legitimately a little funny how badly biff wants kory to care about him
 
I haven't noticed any smoke so far this week in RI but maybe it's on the way

we've gotten the Perfect Weather here the last couple of days, 70s and breezy. hoping to get a beach day this weekend if it warms a little more
 
YoungBuck95 said:
Negative. No reservations, not for us
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You're going to miss out on a lot of really good restaurants all over the country/world if that's your policy.

Plus, Post Office Place next door to Takashi is one of my favorite bars in the city. Put your name down, walk 20 feet, drink fun cocktails for 60-90 min, come back, profit.
 
occasionally while reading rereading Walden last yyear i found it to be like reading a blog about a gen z kid talking about being a digital nomad
 
DeaconCav06 said:
I think that’s the only instructor my wife uses.
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He's pretty great. Super high energy and completely unhinged at times. The best thing about Peloton is that there is an instructor type for everyone and they are all very good.

My current rankings:

1. Emma Lovewell
2. Jess King
3. Denis Morton
4. Christine D'Ercole
5. Cody Rigsby

If I want to get the workout of my life and potentially vomit while getting amped up I'll take a Kendal Toole punk rock or emo or heavy metal class.
 
RedSoxFaithful said:
I haven't noticed any smoke so far this week in RI but maybe it's on the way

we've gotten the Perfect Weather here the last couple of days, 70s and breezy. hoping to get a beach day this weekend if it warms a little more
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Do you also feel like a total carpetbagger when these southern folks start talking about chicken salad recipes? Normally I don’t notice a difference, heck Biff could be from CT and it wouldn’t surprise me, but when it comes to some of these food takes, my northernness shows.
 
Deacfan2009 said:
He's pretty great. Super high energy and completely unhinged at times. The best thing about Peloton is that there is an instructor type for everyone and they are all very good.

My current rankings:

1. Emma Lovewell
2. Jess King
3. Denis Morton
4. Christine D'Ercole
5. Cody Rigsby

If I want to get the workout of my life and potentially vomit while getting amped up I'll take a Kendal Toole punk rock or emo or heavy metal class.
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We have very different tastes:

1) Kendall
2) Ally
3) Olivia (if I want to die)
4) Tunde (she's also terrifying)
5) Hannah F

Kendall and Olivia are also crazy hot and fun to look at even if they are destroying me.
 
I'm pretty sure Tunde could start on defense for Wake and outperform a lot of players we've had in recent years. Don't think I've ever not enjoyed one of her classes.

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tigerswood said:
We have very different tastes:

1) Kendall
2) Ally
3) Olivia (if I want to die)
4) Tunde (she's also terrifying)
5) Hannah F

Kendall and Olivia are also crazy hot and fun to look at even if they are destroying me.
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how you gonna have an all-female lineup and not put emma on it smh
 
TownieDeac said:
Do u subscribe and have the recipe?
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To make a Penichillin, the trick is to convert the original unfrozen Penicillin into a frozen format.

When I first started this newsletter, I warned you that I’d ask you to think a lot about ice. Honestly, we’ve probably talked about ice somewhat less than I initially anticipated.

But the thing about frozen drinks is that because they are blended with ice, they are much, much more diluted than a standard stirred or shaken cocktail.

Think about how you’d make a standard shaken cocktail like a Daiquiri or a Margarita: You can successfully chill and dilute one by shaking the drink with three to five one-ish inch ice cubes. (I typically use 1.25” Tovolo silicone mold cubes.) The shake will, of course, transfer some of the ice to the drink as cold water.

But even if you shake hard and long, you’re still going to have a fair bit of ice left in the shaker after you strain out the cocktail. Most of the ice stays in the shaker — not in the drink.

A frozen blended drink, in contrast, incorporates all of the ice into the drink. And a common amount of ice to use is something like six to eight one-ish inch cubes, all of which end up incorporated into the drink.

That delivers a nice icy chill and that delightful frozen-drink slushy texture. But because it’s all blended together for slushy-like consumption, you’re also effectively giving the drink a lot more dilution.

And what that means is that you’re going to have to change the sweet/sour balance of the cocktail to stand up to the incorporation of all that ice. In particular, you’re going to have to increase the amount of sweetener relative to what you’d ordinarily use.

We saw this effect with last week’s Frozen Banana Daiquiri, which included a full ounce of banana liqueur, which is sweetened enough that it nearly functions as a banana syrup, as well as some rich simple syrup. We also saw this effect with the Frozen Margaritas we looked at last year: The basic version calls on a 1 ½ ounce portion of agave syrup, as well as 1 ½ ounce of Cointreau.

So for a Penichillin, we’re going to need to amp up the volume of sweetener, relative to a shaken Penicillin, in order to account for the increase in ice and dilution.

In a typical unfrozen Penicillin, the sweet portion is a combined ¾ ounce volume, split equally between honey syrup and ginger syrup.

For the frozen version, after multiple experiments, I ended up increasing that to a total of 1 ¼ ounces — with ¾ ounce 3:1 honey syrup and ½ ounce ginger syrup.

With the added dilution from blending, it retains basically the same taste profile and balance, which is what I was going for.

Getting to the (Ginger) Root of the Issue
​

The other thing I wanted from the frozen Penichillin was to get a strong kick of ginger into this cocktail from homemade ginger syrup.

Like I said earlier, much of the magic of the original drink comes from the use of fresh ginger juice, pressed straight from the root and sweetened into a syrup.

Several of the recipes you can find online call for a combined honey-ginger syrup, which is basically an infusion of ginger root into honey syrup. This doesn’t taste bad, and admittedly, it’s easier to make. But the ginger comes across as somewhat milder than with fresh ginger juice. Another method was to incorporate a sort of chopped/blended ginger paste into the drink — but at that point, why not just make sweetened ginger juice, like the original Penicillin?

I published a detailed recipe and guide to making ginger syrup back in November 2021. For a step-by-step breakdown with photos, you should refer to that.

But the basic idea is this: Put a bunch of ginger root in a blender and blend it on high until it’s almost a paste. Then scrape out the ginger paste and press it through a fine mesh strainer, releasing the juice. Then combine the juice with sugar to sweeten it.

This does require a decent blender and a strainer of some sort. For the strainer I typically use a chinois strainer — a large conical fine mesh strainer on a stand — with a pestle for pressing the ginger paste.

But last week, as I was making this drink, I found myself working in an unfamiliar kitchen, with unfamiliar tools.

There was a serviceable blender, though it didn’t attack the ginger root with quite the same gusto as the blender I use at home. And there was no chinois and no pestle.

However, I did manage to find a mesh strainer and a wooden spoon. So I took the not-quite-as-well-blended ginger root and just pressed it though the metal mesh — and it worked.



Yes, it was a little less effective than the tools I use at home — I suspect I managed to extract less juice overall than I would have from the same amount of ginger root.

But the process still only took about 10 minutes from beginning to end, and since I wasn’t trying to make drinks for a large group, there was no real issue with the smaller volume.

The lesson here is that with a bit of effort and creativity, you can make this with fairly basic kitchen equipment. And if you find yourself in an unfamiliar kitchen, don’t give up!

In the end, you’ll have delicious ginger syrup that you can use to make both an original Penicillin and a frozen Penichillin.

Salt and Spice and Everything Nice
​

I did add one final ingredient to the frozen version of this drink — salt or saline solution. It’s not strictly necessary, but it helps pull out the flavors, giving the drink a bit more pop and ensuring that the ingredients don’t get lost in the blend. As home, as I have noted before, I typically use a 20 percent saline solution from an eye dropper bottle for precision — but while away, I just used a pinch of salt.

The result is a delicious, lightly briny, spicy-sweet, icy cold, sophisticated and delicious scotch cocktail that very much does not scream Vegas pool bar — but does, in fact, taste better when consumed by a large body of water.

Penichillin
​

INSTRUCTIONS

  1. Combine all ingredients except peaty scotch in a blender.
  2. Blend on high until smooth.
  3. Pour blended contents into a rocks glass or small tumbler.
  4. Drizzle peated scotch on top.
  5. Drink through a straw.
One final note for those who want to further mod this cocktail: At times I’ve suggested that peaty scotch and smoky mezcal are often (not always) substitutable.

That’s true with this drink: If you don’t have a big peaty scotch to drizzle on top of the cocktail, you can produce a similar effect with a moderately smoky mezcal, like Del Maguey Vida.

*20 Percent Saline Solution: Combine four parts water and one part salt, by volume, in a small saucepan. Heat on medium to medium low. Do not let boil. Stir to integrate until there is no salt sludge left on the bottom of the pan. Bottle in an eye dropper, store on the counter. Keeps for many months.

**3:1 Honey Syrup: Combine three parts honey with one part water, by volume. Whisk to integrate for about 30 seconds to a minute, until fully combined. Bottle and store in the refrigerator.
 
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