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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Hi, Margi -
I'll be waitng to see the rose liqueur - I am guessing it has a Turkish note to it?
Regarding La Sopa Trucha de León, in a perfect world, I would make trout stock for the shepherd's recipe, as it appears to be the more traditional and rustic recipe, so I will request that one!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Tas, Buonsera,
Trout Stock ... You shall not be disappointed with this recipe ...
Rose Licor: Do Please note; it is Spanish however, Persian and Moorish in root, so yes, you are in the right ball park !
I am trying to put your recipe in English ...
Hasta luego or mañana ...
Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Gents, Buonasera,
Just found a very interesting website for Underground Liquor Making:
*** They have a very good pictorial on Almond Liquor Making which I thought would work for the Macademia Nut Liquor for AK1 ...
Let me know what u think.
Have nice evening.
Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Boilermaker
Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685 |
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I just strained off my alcohol and blended it with a simple syrup made
of 1 3/4 cups of sugar and 2 1/2 cups water. It did "louche" as Kiwi
mentioned in his post so it appears I have leached a sufficient amount
of the oils from the zest. I ended up adding 4 oz of additional
filtered water to bring the alcohol content down to between 31 and 32%
and this all resulted in 36 oz of liqueur. I put it up in Mason jars to
mellow for a couple of months before I bottle it but at first taste it
tastes just like a lemon drop, tart and not too sweet. Even the missus
liked it and she doesn't like strongly alcoholic drinks as a rule but
liked this.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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andy, it sounds like it went perfectly to me! i'll be looking forward to the tutorial and hopefully will be able to give it a try. i'm thinking that getting it done over the winter will provide some nice summer sipping!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Boil Maker,
Sounds like I said it would ... A Lemon Drop or Lemon Pie, fragrant, however, not overly sweet. A tart yet lemon citric pleasant taste ...
I am pleased it has turned out for you.
Have a lovely summer.
Margi. Ciao.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Thanks Margi.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Boilmaker,
How is the liquor making going ? Any new varieties on the agenda for October 12th or Thanksgiving or Christmas yet ? Hope you have had a wonderful birthday, Marge.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Boilermaker
Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685 |
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Thanks. Great birthday, too many candles. |
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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I made a batch of this over the last few months. Started about middle of November and just filtered and added simple syrup last night.
2 - 750 mL bottles of 190 proof grain alcohol Zest of 20 organic lemons enough simple syrup to bring it down to 60 proof/30% alcohol Now comes the hard part of letting it mellow for a while without getting into it! |
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Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
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drinks
Chef's Apprentice Joined: 19 September 2014 Location: male Status: Offline Points: 372 |
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If someone lived where the trees grow, so far as I know that location would be South Texas, the sour orange that provides the root stock for citrus trees grown in an alkaline soil, it would make an interesting source for the zest and juice.
I feel it makes a superior non alcoholic drink and a very good glaze for pound style cakes so it may do well for this. Trifoliate orange grows in the same general area, I have one here, but the flavor is rather harsh, only the juice is used, not the zest. |
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