I'm loving this thread.so much effort and ingenuity FC.
So I took a shot of Mr and Mrs Bwades dinner fresh out of the oven earlier on.added the steak last.steamed the spuds first ito soften them for roasting.
ABV encrusted rib fillet and vegies.
will try more ABV next time
What i really need now is some key lime pie..Damn!
Creative use of ABV. I recommend using fresh herbals some time as well, not for the buzz but the flavor. Good piney strains work in anything you'd use rosemary in, but have deeper flavor, and the more citrusy ones work wherever you'd use savory or sage.
My first big cooking day in a while. Have a bunch of stuff in the smoker, but first made a new batch of mustard. My first really smooth, rather than country-style, mustard. Ground yellow and brown mustard seed (about 2:1), armagnac, salt, a little olive oil, and white wine. Letting it cure for a week or so. Tastes excellent as-is, but the flavor gets better after at least a week of sitting (trade-off- loses heat but increases flavor as it ages).
Currently in the smoker- a piece of aged gruyere; tofu marinated in sherry, tamari, garlic, black pepper, and clove; and a pork shoulder in a new dry rub (salt, maple sugar, a whole lot of ground yellow mustard, the last of my homemade sherry and sage mustard, garlic, white pepper, and cumin). And when the cheese is done, putting in sweet tamarind and heirloom tomatoes for a tamarind, tomato and vinegar barbecue sauce.
EDIT: Lightly smoked gruyere.
!
I continue to love Tempranillo for its intense earthy flavors offset by vanilla. The licorice, raw tobacco and loam flavors absolutely enthrall me . . . 
sorry.
And even worse, you have to postpone your plans. I know you were excited about the restaurant. My fingers are crossed for good news for you.
