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Post by imec on Dec 13, 2011 18:28:11 GMT
lola, unless stated otherwise, Malt Whisky typically means Single Malt Scotch. The recipe does in fact say "malt Scotch whiskey" - which presents a bit of a dilemma... The term "whiskey" with an "e" is normally reserved for American Whiskey which is normally made from corn mash - not malt at all. Because they DO say Scotch and they DO say malt, I suspect they simply misspelled whisk(e)y.
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Post by lola on Dec 13, 2011 19:00:46 GMT
Thank you, imec!
I just got back from a mini whisky tasting/tutorial at Vom Fass. Boy are those guys into scotch. The least expensive single malt scotch was $8.99 for 50 ml, but the pair of salespeople thought would be "too peaty" for marmalade, and was aged a mere 7 years. It tasted surprisingly good, and now know what peat tastes like. The Irish whisky they thought would work best was nice and aged, ~$12 for 50 ml, and had the exact taste of my father's good night kisses. I retreated in frugal bafflement, but will keep trying.
I promised myself awhile back that I wouldn't develop any expensive new tastes, but otherwise I can see how a person could grow to like good whisky.
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Post by Deleted on Dec 15, 2011 13:45:18 GMT
Go for it Lola!!! Do let us know what you end up making. It was eons ago when I made mine. The thing that does stand out the most in my mind was how pricey it was for me to do and I did a big batch and gave as gifts that one Christmas.
I'm going to try to make it over to the local Vom Dass perhaps today. You have my curiosity piqued.
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Post by Deleted on Dec 17, 2011 12:12:48 GMT
I took a trip to the local Vom Fass here yesterday. After seeing the selection,and the prices,I am now of a mind set that you could probably go ahead and make that marmalade with a Johnny Walker Red lola....Jeez,talk about exorbitant.
I did indulge myself in purchasing myself some of the loveliest walnut oil from France. I had my own glass bottle which I had brought after seeing your post about lola (thank you!). Heavenly....liquid gold. I plan to use it to drizzle on my salads along with the lemon juice.
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Post by Don Cuevas on Dec 26, 2011 22:41:14 GMT
Vom Fass is a new revelation for me. Thanks for the info.
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Post by Don Cuevas on Dec 29, 2011 17:09:07 GMT
Using large lemons given to us by friends from their lemon tree, I just made 4 small jars, about 3 1/2 cups total, of Lemon Curd. Not much yield, it's true, but we think it's worth it.
The other day, I made about 8 half pints of lemon marmalade. That took longer, but was quite doable.
I'm anticipating another largesse of lemons tomorrow. I would make the marmalade again, only better, but I'm out of half pint canning jars. I am eying our collection of small mayonnaise jars.
Then, there's alway Limoncello, but I have to buy more vodka (excuses!) as I used up my supply making Anís Licor and Mandarina Licor.
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Post by Deleted on Jan 4, 2012 1:01:08 GMT
Yes,the lemon curd is always worth it!! I have a recipe for one without butter which is quite good,obviously lighter. Do share with us what kind of marmalade you made Don C.!! Any pics by chance??
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Post by bixaorellana on Jan 24, 2012 3:36:29 GMT
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Post by Deleted on Jan 25, 2012 1:04:03 GMT
I looked at these earlier Bixa,some very cool recipes and info. Thank you!!
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Post by Deleted on Jan 26, 2012 22:32:38 GMT
I have no idea how to cook anything with lemon, but one of my colleagues brought me a gift from Hédiard today. Hédiard is one of the main gourmet shops in Paris and I have never set foot there never bought anything there out of principle. I didn't know what it was because of the box. Well, I guess I'd better open it. Whatever is inside might go bad if it sits there too long. Mmmm, a lemon meringue tart! Frankly, it wasn't bad at all. What did she spend on this item?
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Post by Deleted on Jan 28, 2012 15:06:55 GMT
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Post by tod2 on Jan 28, 2012 17:28:28 GMT
It's hard to tell if that is one BIG tart or a leetle one - enough for a couple of mouthfuls. I'm guessing it's the small tart and going on what I paid for a very special praline mille-feuilles (Mille-Feuilles 2000) from Pierre Herme`(12euros) I would say the lemon meringue tart cost about the same. The beautiful box is worth a couple of euros alone Are you going to walk in and buy her one
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Post by bixaorellana on Feb 13, 2012 2:23:46 GMT
Came across this on fb -- grapefruit and Meyer lemon marmalade. Just look at that color! <-- click picture for recipe
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Post by auntieannie on Feb 13, 2012 11:49:55 GMT
very nice colour indeed!
Can I ask if the lemon curd is one of those you have to eat within more or less 2-3 months of making?
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Post by auntieannie on Feb 13, 2012 11:50:51 GMT
oh, and those linguine look delicious!
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Post by lola on Feb 22, 2012 21:25:48 GMT
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Post by Deleted on Feb 25, 2012 15:49:23 GMT
very nice colour indeed! Can I ask if the lemon curd is one of those you have to eat within more or less 2-3 months of making? Oh! Didn't see this!! Yes,it should be gobbled up to be sure!!! Lola,thanks for the NYT link. I particularly love the simplicity of that Preserved Lemon recipe and the notion of throwing in some other ingredients at will such as the clove,cinnamon and or bay laurel. I have several jars "festering" as we speak.
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Post by Deleted on Nov 16, 2012 12:07:42 GMT
It's that time of year.....lemons coming out of my ears....... I ran across this link while browsing around. www.latimes.com/features/la-fo-meyerlemons16jan16,0,5003872.story Imec, Don C.,and, other pizza makers, take note of #13 and perhaps give this a try.
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Post by auntieannie on Nov 17, 2012 14:26:30 GMT
I put a quartered lemon in to cook with some chicken and vegetables in a clear broth a few week ago. (brown chicken pieces, soften the onion, then add the rest mostly) It was both refreshing and warming.
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Post by Deleted on Nov 17, 2012 14:50:40 GMT
A squeeze of fresh lemon juice in a soup or sauce,( sometimes, ones one would never think of adding it to), can provide the perfect flourish !!
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Post by htmb on Nov 17, 2012 14:57:05 GMT
My mother quite often found herself with a seasonal overload of very large, delicious lemons. She would juice those she couldn't use up immediately and freeze the juice in ice trays. She'd later pop the frozen cubes in baggies to be dropped into different dishes throughout the year.
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Post by Deleted on Nov 17, 2012 18:15:53 GMT
My mother quite often found herself with a seasonal overload of very large, delicious lemons. She would juice those she couldn't use up immediately and freeze the juice in ice trays. She'd later pop the frozen cubes in baggies to be dropped into different dishes throughout the year. I do the same HTMB. I lost them this year though during Hurricane Issac while the power was out for awhile, and, thought they may not be any good after thawing.....then refreezing. I have such an abundance, I ship them to friends and loved ones all over the country. Saves me having to buy Xmas presents....and, people love them.
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Post by htmb on Nov 17, 2012 18:54:45 GMT
I am sure friends and family are delighted to get your lemons, casimira! Yum. In my opinion, there's nothing better than fresh citrus. When I was a kid I had a little Christmas fruit shipping business to make money to buy presents. I took orders from a few people I knew who had relatives "up north," then picked, cleaned, packed and shipped the fruit. Funny...I had forgotten about that and sorry to hijack this thread a bit. I've realized there are lots of earlier posts I haven't even seen!
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Post by Deleted on Dec 5, 2012 14:15:06 GMT
Crappy weather here today so out come the jars and plan on making a huge batch of Moroccan Preserved lemons.
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Post by bixaorellana on Mar 8, 2013 4:48:08 GMT
Just came across this "recipe". It's not something you'd want to eat, as it's a cleaning product, but the safe, non-toxic beauty of it is that you could! click!
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Post by Deleted on Dec 6, 2015 12:26:56 GMT
I made the Spaghetti Al Limone last evening for guests. A tremendous hit.
I also have some limoncello doing it's thing (I used the recipe from one of Bixa;s links, Hip Ladies or some such). By my calculations it will be ready in 10 days. I may start another batch to have ready for Twelfth Night.
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Post by htmb on Dec 6, 2015 12:46:23 GMT
For dinner today I'm making a baked chicken dish with lots of sliced lemon, rosemary, copious amounts of garlic, olive oil, and small, whole potatoes. The smell alone should be wonderful!
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Post by Deleted on Dec 6, 2015 13:08:28 GMT
Sounds yum!!
Do give the Spaghetti Al Limone a go. I promise it will not disappoint.
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Post by htmb on Dec 6, 2015 17:19:40 GMT
I'm sure the Spaghetti Al Limono recipe is fabulous, Casimira. Unfortunately, the cream would be a problem for me, but I made a version of your recipe with a few things I already had at home. It's post #9495 in the "What's for Dinner" thread.
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Post by Deleted on Dec 6, 2015 19:00:54 GMT
I'm sure the Spaghetti Al Limono recipe is fabulous, Casimira. Unfortunately, the cream would be a problem for me, but I made a version of your recipe with a few things I already had at home. It's post #9495 in the "What's for Dinner" thread. It is a very rich dish. I saw your variation in the dinner thread, and, yes, have done the same. I do mine with chopped up artichoke hearts. Something about lemon, artichoke hearts, and olive oil really melds together perfectly. (and of course, the garlic and cracked black pepper and some grated Romano cheese).
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