Started by pyewacket, December 04, 2015, 12:33:34 AM
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Quote from: K_Dubb on December 28, 2015, 08:01:03 AMThanks Pye that rye punch sounds really good!I've always wanted to try to make an adult version of that punch I remember from birthday parties when I was a kid, the one with juice, soda and a big block of sherbet floating in it. That bubbly, creamy texture is just so damn festive.
Quote from: pyewacket on December 28, 2015, 11:25:57 PMWith New Year's approaching, do you have any favorite songs that are a reminiscence of younger days? One that I recall was a Russian folk song, "Dorogoi dlinnoyu" (By the long road) which was adapted for English listeners as "Those Were the Days" by Mary Hopkin.https://www.youtube.com/watch?v=-9JOmU2jFUo
Quote from: pyewacket on December 29, 2015, 12:08:59 AMThe Old Farmer's Almanac is a good source for fun, folksy traditions.http://www.almanac.com/content/new-year-traditions-around-world
Quote from: Rix Gins on December 30, 2015, 03:35:59 PMThanks Pye. This is my go to source for finding the names of the full moons. For instance, January's full moon name is The Full Wolf Moon because the wolves are howling more than usual due to hunger. My favorite full moon name is June's Strawberry Moon. I love strawberrys but usually mine don't ripen until July. lol
Quote from: Robert Ghostwolf's Ghost on December 30, 2015, 03:48:03 PMDo you know which month has the Three Wolf Moon, Rix? http://www.amazon.com/The-Mountain-Three-Short-Sleeve/product-reviews/B002HJ377A
Quote from: Rix Gins on December 30, 2015, 04:43:09 PMNo, please enlighten me Robert. I do know that I was almost crippled with laughter from reading the Amazon reviews for the shirt. My goodness...those reviews were definitely written by BellGabbers. lol.
Quote from: Robert Ghostwolf's Ghost on December 31, 2015, 12:10:38 AMI had the same reaction to the reviews--great stuff! Have you seen the video?
Quote from: Unscreened Caller on December 31, 2015, 10:53:54 PMI must be drunker than I thought because Moe wasn't a bad looking bloke with his hair combed back. Barkeep, another one please!Happy New Year, Pye and all the Holidayers
Quote from: Yorkshire pud on January 01, 2016, 12:06:54 PMThis song has formed a 'still frame' in my life. I was seven years old and it was on the radio of the coach my dad was driving (he took me out when I was on school holidays). It was winter, snow on the ground and the passengers were air cadets-I've no idea where we were going. And Mary Hopkin was telling us about the days we had. And I have no idea why it's stuck there, because my memory is usually shite.
Quote from: pyewacket on January 02, 2016, 03:50:59 PMJanuary 6th is "Three Kings' Day"- celebrated mostly in Latin America and Spain. http://www.huffingtonpost.com/2015/01/06/three-kings-day-celebration-history-and-traditions-behind-el-dia-de-los-reyes_n_2412379.htmlHow to make Rosca De Reyeshttps://www.youtube.com/watch?v=DUBqEk17wqQ
Quote from: pyewacket on January 02, 2016, 04:12:32 PMMy pleasure K_Dubb- I hope it come out well and your French version looks delicious.
Quote from: pyewacket on January 02, 2016, 05:11:47 PMThank you K_Dubb, that was lovely. Do you use Fiori di Sicilia or other emulsions in your recipes? Here's a good source for spices and other flavorings.http://www.kingarthurflour.com/shop/ingredients/flavors
Quote from: K_Dubb on January 02, 2016, 07:09:24 PMHave never used that but wondered about it. Is it worth a shot?
Quote from: pyewacket on January 02, 2016, 07:57:44 PMI've used emulsions like Butter Vanilla and Princess Cake (which has a hint of citrus flavor) in cakes, cookies, breads, frostings with excellent results. I've not tried the Fiori di Sicilia and will probably order a bottle. I think they give a much richer flavoring than extracts. There are also flavor oils if you make your own chocolate candy. I've tried making chocolate covered cherries but that inverted sugar method is tricky and I'm not an expert candy maker. You have to wait x number of days for the enzymes to liquefy the fondant/sugar filling. I think I also had to use Grenadine- it's been a long time since I tried.
Quote from: K_Dubb on January 02, 2016, 08:34:13 PMWow I know nothing of candy making. It sounds more like chemistry! But I love cordial cherries, drugstore or old-fashioned alcoholic ones, doesn't matter.Do you think emulsions are more flavorful, or retain flavor better, than the same quantity of freshly ground spice? Whatever chemicals make up cardamom's flavor must be hugely volatile since they disappear so quickly. I wonder whether an emulsion is any better.
Quote from: pyewacket on January 02, 2016, 09:11:31 PMI can only compare emulsions to extracts because they are both a liquid form of flavoring. Both have the same strength- 1 tsp extract = 1 tsp emulsion. The difference is that extracts dilute flavor in alcohol and emulsions suspend flavor in a water base. Water is a more neutral carrier than alcohol - it imparts no added flavor and does not evaporate as rapidly when exposed to heat. This allows the flavor to taste better, smell better and not "bake-out" as readily as an alcohol-based extract. I have used both an emulsion and powdered spices in recipes with success. I hope this helps.
Quote from: K_Dubb on January 02, 2016, 09:58:07 PMIt does indeed, Pye, thank you! I shall order a few to play around with.