KNOCKOUT DRINKS

Absinthe (45%- 72% Alcohol)

Bacardi 151 (75.5% Alcohol)

Devil Springs Vodka (80% Alcohol)

Pincer Vodka (88.8% Alcohol)

 Bruichladdich X4+1 Quadrupled whisky (92% Alcohol)

Everclear (75% Alcohol)

Spirytus Rektyfikowany (96% Alcohol)

MULTI

LAYER

SHOTS

MULTI

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SHOTS

Alien Brain Hemorrhage

If you think the idea of severe brain injury sounds like a good way to start the weekend, then you’ll love the Alien Brain Hemorrhage! It’s even worse than a regular, old, human brain hemorrhage, because it’s from space! And we know, because of science.

1 oz. Peach Schnapps
1/2 oz. Irish Cream
2 Drops of Grenadine

Pour the peach schnapps into a shot glass. Layer the Irish cream on top. Finally, add the drops of grenadine to the center of the drink, until it passes through the cream. Voila!

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Lava Flow

1 ounce coconut syrup
2 ounces pineapple juice
1 1/2 ounces rum
Splash vanilla ice milk (or ice cream)
1/2 cup ice
1 1/2 ounces strawberry puree

Blend all ingredients except strawberry puree. Pour into a cocktail glass and garnish with strawberry puree.

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The American Flag

1/2 oz. Grenadine
1/2 oz. Crème de Cacao (White)
1/2 oz. Blue Curacao

In layers, pour the grenadine then the crème de cacao and finally the blue curacao into a cordial glass.

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The Jellyfish

The Jellyfish looks like a stinger of a shot! Fear not, dear reader. The Jellyfish goes down like, well, jelly! But without the fish. That’s good news! And it’s quite a looker! The blend of electric red and white is something to be admired. Slam one down!

1/2 oz. Crème de Cacao (White)
1/2 oz. Amaretto
1/2 oz. Irish Cream
3 Drops of Grenadine

Pour in layers the white Crème de Cacao then the amaretto and finally the Irish cream in a shot glass. Add 3 drops of grenadine in the center of the shot.

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The 747

Khalua, Frangelico, Baileys... almost an Orgasm...

1/2 oz. Coffee Liqueur
1/2 oz. Hazelnut Liqueur
1/2 oz. Irish Cream

Pour in layers: #1 Coffee liqueur #2Hazelnut liqueur #3 Irish cream.

SAKE: Como hacer SAKE

Notes on Fermentation

Beer, Brewing Carbonation, Maturation, Sinking and Topping, Top vs Bottom vs Cold vs Hot Fermentation

Top Bacteria Strains. soon @ SSSFFF

http://bid.dp.ua/en/site/all/Matrixes_to_macaroni_presses

Bowtie pasta exists solely to escape from whatever eating utensil you are using, plop down on a plate, and throw a single red dot of sauce onto your otherwise clean shirt.

Because bowtie pasta is a f*** turbo d+++ of the highest magnitude. You can't even stab it to death because it will just slide all over the place such like a William Nilly and in the end you will scoop it up in the manner of our cave-ridden ancestors and glomp it down angrily before you realize everyone is staring at you and your labored breathing, rage boiling beneath your surface

like so many bowties. accessed on 10/12/2015 http://groupthink.kinja.com/inane-debate-pasta-shapes-1645732025

Do you have any good tips in making the Pizza Dough? Write to Us.

Fetuccini Alfredo

Falda o Pecho de Res

Al Horno

DRY RUB
2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1 1/2 cups beef stock

Preheat the oven to 350 degrees F.

Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour. Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.Trim the fat and slice meat thinly across the grain. Top with juice from the pan

Read more at: http://www.foodnetwork.com/recipes/texas-oven-roasted-beef-brisket-recipe.html?oc=linkback

INGREDIENTS

• 1 pound large (16-20 count) raw shrimp, shelled* and de-veined, (if you want, keep the tail on for an attractive presentation)
• 2 Tbsp olive oil
• 2-3 Tbsp butter
• Salt
• 3-4 garlic cloves, slivered, or 1 Tbsp minced garlic
• 1/4 to 1/2 teaspoon red pepper flakes (less or more to taste)
• 1/2 cup white wine (I recommend a dry white wine such as a Sauvignon Blanc)
• 2 tablespoons finely chopped parsley
• Freshly ground black pepper to taste
• 1 Tbsp lemon juice

* Shell on? or Shell off? It's really up to you. Shrimp cooked shell on are more flavorful because the shells infuse more flavor into the shrimp while they cook. But, shell-on is fussier to eat. If you remove the shells before cooking the shrimp, you can save them for making shellfish stock. http://www.simplyrecipes.com/recipes/shrimp_scampi/

 Heat a sauté pan on high heat then reduce to medium high heat. Swirl the butter and olive oil into the pan. After the butter melts it will foam up a bit then subside. If using unsalted butter, sprinkle a little salt in the pan. Stir in the slivered garlic and red pepper flakes.

Sauté the garlic for just a minute, until it begins to brown at the edges, then add the shrimp. Add the wine and stir to coat the shrimp with the sauce of butter, oil, and wine. Move the shrimp so they are in an even layer in the pan. Increase the heat to high and boil the wine for two to three minutes.

Stir the shrimp and arrange them so that you turn them over to cook on the other side. Continue to cook on high heat for another minute.

Remove the pan from the heat. Sprinkle the shrimp with parsley, lemon juice, and black pepper, and toss to combine.

Serve as is, or with crusty bread, over pasta, or over rice (for gluten-free version).

SSSSFFFF has some serious Salmon Recipes

MARINATING SALMON TIPS

Lemon Marinade:
Servings: 1 to 2
Prep time: 10 min.
Marination time: 15–30 min.

• 1 lb (450 g) salmon fillets
• 1 lemon or 2 limes
• 2 tbsp.(30 mL) olive oil
• 1/2 tsp (2.5 mL) dried thyme,or three sprigs fresh thyme

Soy Sauce Marinade:
Servings: about 2
Prep time:30 min.
Marination time:30–60 min.

• 1 lb (450 g) salmon fillets
• 1/4 cup (60 mL) olive oil
• 3 tbsp (45 mL) soy sauce
• 2 garlic cloves, finely chopped or pressed
• 3 scallions, finely chopped
• 1 tbsp (15 mL) fresh ginger, peeled and finely chopped
• 2 tbsp (30 mL) honey
• 1 tsp (5 mL) soy sauce
• 1/2 tsp (2.5 mL) Sriracha, or more to taste

Gravlax:
Servings: About 6
Prep time: 10 min.
Marination time: 24–72 hours

• 26 oz (750 g) fresh salmon fillets (with skin)
• 3¼ oz (85 g) sugar
• 4 oz (120 g) salt
• 8 tbsp (120 mL) chopped dill
• 1 tsp (5 mL) crushed white pepper

Sauce:

• 3 tbsp (45 mL) Swedish or German mustard
• 1 tsp (5 mL) Dijon mustard
• 1 tsp (5 mL) sugar
• 1 tsp (5 mL) vinegar
• salt to taste
• white pepper to taste
• 6 tbsp (90 mL) canola or rapeseed oil

Octopus

Squid

Pulpo y Calamares. What are the best ways to cook Pulpo?

Grilled Octopus with Ancho Chile Sauce

http://www.foodandwine.com/recipes/grilled-octopus-ancho-chile-sauce

PREPARE THE OCTOPUS Preheat the oven to 300°. In a large enameled cast-iron casserole, heat the olive oil. Add half of the octopus and cook over moderately high heat, turning, until lightly browned all over, 3 to 5 minutes. Transfer to a plate. Repeat with the remaining octopus.

Add the shallots and garlic to the casserole and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Add the pimentón and cook, stirring, until fragrant, about 20 seconds. Carefully add the sherry and bring to a boil. Return the octopus to the casserole, cover and braise in the oven until very tender, about 1 hour and 30 minutes. Let the octopus cool completely in the liquid.

MEANWHILE, MAKE THE SAUCE In a medium saucepan, toast the chiles over moderate heat, turning, until fragrant and pliable, 2 to 3 minutes. Add the vinegar, honey and garlic and bring just to a simmer. Remove from the heat and let stand until the chiles are softened, about 20 minutes. Transfer to 
a blender and puree until smooth. With the machine on, gradually add the grapeseed oil until incorporated. Season the ancho chile sauce with salt.

Light a grill or preheat a grill pan and brush with canola oil. Grill the octopus over high heat, turning, until lightly charred all over, about 4 minutes. Transfer to a baking sheet and immediately brush with some of the ancho chile sauce. Serve with the jicama salad, passing the remaining sauce at the table.

Clams

Almejas

Palourdes

1 libra de almejas o un poco más (25 almejas aproximadamente.)

3oz. de chorizo

½ taza de vino seco blanco

2 cucharadas de aceite de oliva

1 cebolla blanca

6 dientes de ajo

2 cds cilantrillo

Sazon de sal y pimienta.

Temperatura mediana alta sofria en orden de espesor: cebolla, ajo. Cocer cebolla y ajo a gusto. El orden de sofreir es importante ya que la variabilidad del sabor entre ajo y cebolla y otros vegetales es grande ya que el calor y el aceite liberan mucho el sabor o si se sofrie poco se puede obtener un sabor mas natural del ingrediente. Tradicionalmente el ajo se sofrie hasta rostizar y lograr la carbonizacion del ajo que le anade caracter al sabor. Añade el chorizo y mueve todos los ingredientes para que la sazón del chorizo se incorpore bien.  Sofríe por unos 5 minutos más. Por último agrega el vino y mezcla mientras esperas unos minutos hasta que el olor fuerte a alcohol pase (Reduccion ~2 minutos). Aqui puedes espesar la salsa con una cda de mantequilla. Echa las almejas y revuelvelas 1 vez y las tapas por varios minutos hasta que empiecen a abrir. Luego agrega el cilantro, sal y pimienta y muévelas de nuevo. Decorar.

Conch

Carrucho

Carrucho al escabeche: http://www.chefmilani.com/ensaladacarrucho.html#.Vf0KvflViko

Ingredientes

1lb de carrucho hervido(45mints)cortado en
trocitos
4 cucharaditas de vinagre
4 cucharaditas de jugo de limón
1/4 taza de aceite de oliva
2 dientes de ajo
1 cebolla mediana picadita
1/2 pimiento verde picadito
1/2 cucharadita de sal
8 ó 10 aceitunas rellenas
1 cucharada de alcaparras

Procedimiento:
En un molde profundo de cristal y con tapa, vierte el carrucho. Une todos los ingredientes y vierte sobre el carrucho.Tápalo bien y ponlo en la nevera. Para que coja bien el sabor, es preferible hacerlo el día anterior al que se vaya a servir.

Mussels

http://allrecipes.com/recipes/439/seafood/shellfish/mussels/

Anything you can fit between a bun is considered a topping.

Eggs, Jalapeno, Onions, Peppers, Mustard, Sesame Seeds, Lettuce, then experiment with sweet and salty mix, add peanut butter or jelly and give your burger a bright cool twist.

Arroz Guisado

Arroz al Curry

Arroz con Almendras

Arroz al Coco

Arroz con Limon y Cilantro

There are many different ways to make rice. Guisado or sauted, with Coconut or Curry, Green rice with cilantro, sage, or thyme or any other green spice. The trick with these recipes is to make the sauce or add the ingredient in the key moment.

Arroz Guisado: Create the sauce and then add rice.

Arroz con Almendras: Crunch the Almonds and add before simmering.

Arroz con Coco: Add the coconut milk at the end of the simmering time, mix by hand and let simmer for more time.

Arron con Limon: the Lemon can be added before simmering or during the simmering. The longer the lemon stands with rice the more acid the lemon flavor will be. You can add the lemon in the end of the simmering time and cover the pan to simply aromatize the rice. Otherwise lemon flavor will sink in the rice and give it a straight acidic cut.

Red Beans

Black Beans

Pinto Beans

Pink Beans

Cebolla, Ajo, Pimientos, Cilantrillo y Recao, Salsa de Tomate y Caldo de Pollo, Zanahorias o Papas... en menos de 30 minutos... ahhh y un splash de vino blanco a lo ultimo. enjoy.

Hey would you like to sponsor this part of the Review? let us know at info@syntheticforest.net

Sabes cortar un Pollo? Te orientamos rapido. Haz una incision entre el muslo estirado y la pechuga de pollo. esta incision es para separar el muslo del la cadera.. Hazla en ambos lados. El pollo no debe punzarce antes de cocinar. Cocina el pollo y cuando este cocido sacalo del horno. Corta por el mismo corte anterior hasta separar el ala y muslo de la cadera. Toma el pollo por el roto del centro y estiralo lo mas que puedas. Te daras cuenta que si cortas transversalmente en ese plano podras separar las dos pechugas de los muslos y las caderas. (debo incluir fotos). Terminaras con "el pecho" en un lado y las caderas en el otro. Para picar las pechugas ten un cuchillo bien afilado y corta hasta el hueso por el mismo centro. (aqui me detengo para una aclaracion... es como todo animal, tiene hueso en el pecho protejiendo los organos. Hago la aclaracion porque, confesamos, hemos comido miles de pechugas sin saber como se obtienen). No debe ser sorpresa, ahora, picar la pechuga. Aunque quede asimetrica se podra comer.

Comparte tus tecnicas de picar el pollo con nosotros. Escribenos a info@syntheticforest.net

Si, Sr., hay que freir el platano dos veces. Majarlo y luego cubrir con ajo...

hay miles de recetas... hacer mofongo es un Arte! comparte tus recetas de hacer mofongo en: info@syntheticforest.ne

2 latas de Hummus. Tahini, limon, cilantrillo, pimienta cayenne, aceite de oliva: mezclas todo y ya'. Sirve con un toque de limon. Proporciona a gusto. Es asi de facil. Hummus dura no mas de 3 a 4 dias en la nevera.

SSFF is interested in finding alternative recipes of Hummus. Please write to us at info@syntheticforest.net

A section Completely dedicated to the exploration of Tea flavors and Health Benefits.

Lemon Tea

Ginger Tea

Rosemary Tea : http://www.bodyenlightenment.me/blog/2011/05/remarkable-rosemary-the-benefits-of-herbs-extracts-and-teas/

While there are infinite ways of making Sangria, there are certainly only a good number of ways of making it.

We'll give you some basic tips to make the best sangria for most paladar tastes. Not extremely sweet, and enticingly intoxicating punch.

Cooctail Garnish lemon cattot cwlery manzanilla olivas

Vodka, Tomato Juice, Worcestershire saue, Tabasco, Piri Piri sauce, beef consomme , boulloion horseradish , celery olives salt black cayenne pepper lomon joice and celery salt …. most complex cock tail. Vladimir

Rye (centeno, familia del trigo y cebada) (pumpernickel, knackebrod) (LSD) (Albert Hofman)(alcaloids)(vodka)

Jim Bean, Knob Creek Rye (Unsponsored)

• 2 oz. ron blanco o mejor si es dorado
• 1 kiwi entero, maduro y sin cáscara 
• 4 oz. jugo de piña 
• 1 oz. syrup
• ½ oz. de Cointreau
• Pica el kiwi en pedazos y muele manualmente con una espátula o mortero de tragos hasta que quede tipo puré.
• Luego mezcla todos los ingredientes y enfríala con hielo en un “shaker” o pasándola por dos vasos con hielo.
• Después sirve en un vaso de cocktail echándole también el hielo y los pedacitos de kiwi o sírvela en un vaso de Martini, cuelas el hielo y la fruta.
• Adorna con una rodaja  de kiwi.
• Ref: http://www.lacocinanomuerde.com/index.php/recetas/pa-ponerse-contento/170-kiwi-rum-rum

SSSFFF ELEMENTS FOR A BAR

Apple-Grapefruit

Ginger-Lime

Apple-Grape

2 oz Prosecco, 1 1/4 oz Aperol, Splash of Soda water

http://www.spritzinc.com/test/#/