Bitter and twisted

[lightningdance]

How do you like your martini's? 

[durruticolumna]

Reminds me of the Explorers Club in Salisbury in the former Rhodesia.They used to make the driest martini there,topped of with a Kalahari olive 🙂

[*crikey*mate*]

seed in or pitted?

[kopenhagen5]

I was about to before I saw your corrective post icy. 

Surely pitted, crikey.

A martini should include Gordons.

The origins of the martini cocktail are shrouded in myth. One road leads back to Martinez, California, and a drink made during the gold rush of the 1800s, in which barman Julio Richelieu mixed a drink he called “The Martinez,” comprised of one part Sauternes wine with three parts gin, garnished with an olive.

Another attributes the name to a powerful rifle used by the British Army in the late 1800s called the Martini and Henry. Yet another story traces the origins to the early 1900s, when a New York bartender mixed a drink comprising equal parts of London Dry Gin and Noilly Prat vermouth with orange bitters.

[*crikey*mate*]

When straining a stock or a sauce for the first time, or passing a fruit coulis for the first time, you use a cylindrical bain marie container that is twice as deep as the chinois at least. The little hook opposite the handle rests on one side of the container, the handle on the other

It is essential that the chinois be suspended over the ingredients that you have passed through and not resting in them so as not to pollute them and send them cloudy.

It is against WHS regulations to use a chinois with a bowl due to the instability of a bowl

[amber-eyed-girl]

Crikey, I work the way I work, as I have the implements to hand (didn't have to buy them), and I agree just mixing things up in the air is not the way to go.  But I have seen many people doing that in commercial kitchens. So it is a done thing..but not by me.

But I am gentle about advice...so I say, it is easier...which it is. And yep, I did write courses for food handling safety.

And obviously, the stand is so the chinois and its ingredients are above the bowl, not in it...agree with you there too.

As clearly, nowhere did I say to rest it in the bowl...but use the stand. And used the phrase above the bowl...

As the bowl is to collect your sauces or stocks...as it passes through. Hardly going to use a plate.

you should read posts through, Crikey.

[cherples]

Ooh, Meeeeeooooooowwwww!

[imastawka]

 Good thread title            

[cherples]

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@imastawka wrote:

 Good thread title            

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Looks like it's all good for some posters to get up close and personal...

[j*oono]

Have you only just noticed that Cherples?  Some serious problems on the boards now. 

[kopenhagen5]

Amber and crikey, let me buy you both a martini.

I see where the misunderstanding occurred but too complex to put into words.

Cheers to 2 of my favorite posters.

You are both coming from the same place but saying it differently.

And if you you you don't make up,  I'll hold my breath........