A few things worth noting this morning-
Caramel doesn't like to be reheated after it cools in the pan. I almost started a kitchen fire as I had carmelized some sugar over the weekend to add to my almost finished cocounut rum (its needs a little caramel to take the harsh edge off), and then forgot about it and it hardened in the pan. Upon trying to reheat it last night, I got distracted and turned around to a pan billowing smoke through the kitchen. Thank god I was using a cheapie pan that I've had for years.
My Krambambuli got much better after sitting in the basement for 6 months. Instead of a green color, its almost an amber red color now. I strained it through a coffee filter and bottled it last night. Its still quite bitter, I'm sure because of all of the gentian in it, but I added a capful of it to my gin and tonic last night and created quite a savory little cocktail.
Don't ever cure prosciutto in your refrigerator if its the only refrigerator that you own. My entire fridge reeks of garlic, and its managed to adulterate the milk in the fridge. Mmmm, garlic milk! Thank goodness I've only got 2 weeks left before I can pull them out. Oh, and my new silicone ice cube trays? Yeah, they have a nice garlicky odor to them as well. Time to break out the bleach water. For the record, my wife is a saint for putting up with this little experiment. I have 2 huge hog legs taking up most of the space in the fridge, and she's been extremely patient with me. Especially since you can't walk near the fridge right now without smelling garlic. I used to like the smell of garlic, but now that its permeated my life, not so much. I need a basement fridge, thats all there is to it.
Lastly, Mixology Monday was a blast. I can't wait for the next one.