by request of @yoginicuisine
The perfect crackie will be caramelized and crunchy on the bottom and sides, but soft in the middle and slightly craggy on top. If using water, crackies will be thinner and crunchier, but should still have a slight chewiness due to the xtra sugar content (this is essentially a brown sugar cookie w/added white sugar and spice).
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From: Starrman [mailto:[redacted]]
Sent: Monday, December 17, 2007 10:13 AM
To: Reflector, Westy
Subject: absinthe ..
what up Wes-T.
I hear you are our resident expert on absinthe. I also hear that it was just legalized.
Can you recommend a good real bottle that I could easily pick up here in the city? I’m dying to try this stuff .. …