Leisureguy--I heard about that! Apparently Noilly Prat's going to be substituting the European formula (usually drunk as an aperitif) for the American one we're so familiar with sometime soon. I ha...
Minerva of the Airship,
I just wanted to clarify a little on the Pernod issue.
Pernod (the pastis-style liqueur) is indeed an anise-flavored spirit made without wormwood. ...
dcfullest:
Absolutely use that Grand Marnier!
I think the drink would lose something with the pitcher method though. The sparkling wine would get a little flat with all th...
I like to throw 2 or 3 whole peppercorns into the mix for added flavor. And I always use onion skins--I actually like the deep, rich color they give a veggie stock. (It can get quite dark though. M...
I'll add a splash of apple cider vinegar to bean dishes and/or tomato dishes like chili when I want to add depth and acidity without turning up the heat any further.
The black currants sound delicious, Art. Keep us posted as the recipe develops!
(On the "soft-mixologist" part: I should clarify--Sam creates many fine recipes with "the hard stuff" to...
I tried marinating tofu in some leftover Rick's "Smokra" (okra with smoked paprika) brine. Turned out quite nicely. Rick said it would work as a marinade for pork too (for any carnivores out there ...
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These are all great suggestions everyone. Thanks so much! Nora
Firstlady, the cup was a gift more than a decade ago--it's from Liberty of London in the Ianthe pattern.
Leisureguy--I heard about that! Apparently Noilly Prat's going to be substituting the European formula (usually drunk as an aperitif) for the American one we're so familiar with sometime soon. I ha...
thinkingwoman, you could make a Poinsettia with cranberry juice and orange liqueur
looove gouda! Especially toasted on bread under the broiler.
Ha! I had just finished eating a baked sweet potato when I came back to the computer to read this. (It was delicious :)
Minerva of the Airship, I just wanted to clarify a little on the Pernod issue. Pernod (the pastis-style liqueur) is indeed an anise-flavored spirit made without wormwood. ...
dcfullest: Absolutely use that Grand Marnier! I think the drink would lose something with the pitcher method though. The sparkling wine would get a little flat with all th...
The juice is a sweetened "cocktail" blend. If you're using pure, unsweetened cranberry juice, you'll probably want to add a dash of simple syrup.
I like to throw 2 or 3 whole peppercorns into the mix for added flavor. And I always use onion skins--I actually like the deep, rich color they give a veggie stock. (It can get quite dark though. M...
I'll add a splash of apple cider vinegar to bean dishes and/or tomato dishes like chili when I want to add depth and acidity without turning up the heat any further.
Tiamat_the_Red, It's a Hall teapot from the 50s with a hook lid design (details are in the slideshow). I've seen a few on eBay!
thanks, matthewnormanwood. all fixed :)
Tiamat, I'm with Kate (NC) on the cherries: The sours are quite special, but I'm sure you could sub in another type, and they'd be just as delicious!
I say we counter-challenge those Serious Eats folks to a knock-down game of Scrabulous (an online Scrabble game) using food words only!
SF Gail--your timing is perfect! By coincidence I have a post scheduled here for Friday all about cachaca--stay tuned!!! Nora
The black currants sound delicious, Art. Keep us posted as the recipe develops! (On the "soft-mixologist" part: I should clarify--Sam creates many fine recipes with "the hard stuff" to...
Wow, Mike, I've always wanted to try making falernum. Golden Fawn sounds very tasty--maybe I'll finally give it a try!
I had these while visiting friends in Montreal last summer. They're incredible!
I tried marinating tofu in some leftover Rick's "Smokra" (okra with smoked paprika) brine. Turned out quite nicely. Rick said it would work as a marinade for pork too (for any carnivores out there ...