Limoncello!!! We tried to do our own Limoncello as well as Orangecello and Limecello and Grapefruitcello. Especially the Grapefruitcello and Orangecello was a great success. Else Limoncello is sooooo yummi!
Me making it? No, but I also don't think I've ever had commercial limoncello though. I can ask relatives their recipes. Don't think it's terribly complicated.
My Italian friends are big on it, the legalization of Everclear (DPH can help with the technical term for the stable max ethanol/water mix at STP) has helped the cause.
^ We regularly use 190 (5% water) and 200 proof. Ethanol and water are infinitely dilutable. Hope that helps, Scott.
I don't think you need anything quite that potent, to extract all the limonene. It's an oil, and far more soluble in EtOH, though.
I don't think you need anything quite that potent, to extract all the limonene. It's an oil, and far more soluble in EtOH, though.
Ah! Yes, okay, my apologies about missing what you were talking about. The azeotropic concentration will be dependent on humidity levels. Don't know it off the top of my head for STP.
Fractional Distillation of Non-ideal Mixtures (Azeotropes)
Fractional Distillation of Non-ideal Mixtures (Azeotropes)
Limoncello Tiramisu is great. Mmm ... it's been a while. I know a few Belgo-Italians who get lemons shipped from Sorrento to do theirs but honestly I usually prefer the commercial stuff.
Ah back when I were at school we called that the 'constant boiling point'. Long words were too hard for delicate brains...
Sounds like I should given it a go. I suspect will be like my Sloe gin, in that no two batches are the same other than in hangover 🙂. Orange does sound good.
Sounds like I should given it a go. I suspect will be like my Sloe gin, in that no two batches are the same other than in hangover 🙂. Orange does sound good.
I've made both limoncello and sambuca via the DIY route...no longer just owing to the time commitment. Sambuca leads to infantile behavior among Wall Street securities traders, both bonds and equities.
Decades ago when taking my 3 sons for their pre-Christmas haircut, those old guy barbers would have expresso going with anisette for the parents, usually the male parent.
Decades ago when taking my 3 sons for their pre-Christmas haircut, those old guy barbers would have expresso going with anisette for the parents, usually the male parent.
I had dinner with a friend who is well advanced in years. Many decades ago we worked at the same firm. His favorite beverage is now Jaegermeister and Gin!
I want to try pickled ginger/red cabbage.
Am just making some ginger syrup now for a sick kid here, for adding to her tea.
Am just making some ginger syrup now for a sick kid here, for adding to her tea.
Pickled ginger is straight forward. Make sure you get young ginger if you want it to turn pink. Don't be afraid to use a small amount of coarse salt to help intensify the flavour.
I thought I had seen everything.
I was shopping for new appliances and due to some issues we had to look at the new European ventless heat pump dryers. So we ended up at a super posh shop and saw a La Cornue Chateau oven at $49,999 with custom bespoke for each customer $20,000 vent hood. Only Jacco has friends with these 😉 and yes they had floor models.
I was shopping for new appliances and due to some issues we had to look at the new European ventless heat pump dryers. So we ended up at a super posh shop and saw a La Cornue Chateau oven at $49,999 with custom bespoke for each customer $20,000 vent hood. Only Jacco has friends with these 😉 and yes they had floor models.
I figure if you go whole hog on buying all the sheet metal machine tools to make range hoods you can spend $250,000. The material cost for a restaurant grill size hood can hit a few thousand. So you are paying around five times cost of material and unit tooling costs. Almost reasonable for a bespoke product.
It just seems plain silly, but is not really unreasonable for such a limited market product. Seems there might be higher margins on some bespoke audio products.
Of course my rule of spend more on the material than the tool would mean you need to cook at least $50,000 worth of food with that gear. Also seems quite possible over five to ten years for even a small family.
I just finished an official census survey where they did ask about one's kitchen and eating habits. Pretty sure I am an outlier as I cook for myself often but do not have a range or refridgerator! Grilles, induction cook tops, ovens etc. yes but no range. A small cold drawer, but no refridgerator as for some strange reason I prefer fresh food. Although I do have a chest freezer. I still need to add some more cabinets and eventually put in a center island.
It just seems plain silly, but is not really unreasonable for such a limited market product. Seems there might be higher margins on some bespoke audio products.
Of course my rule of spend more on the material than the tool would mean you need to cook at least $50,000 worth of food with that gear. Also seems quite possible over five to ten years for even a small family.
I just finished an official census survey where they did ask about one's kitchen and eating habits. Pretty sure I am an outlier as I cook for myself often but do not have a range or refridgerator! Grilles, induction cook tops, ovens etc. yes but no range. A small cold drawer, but no refridgerator as for some strange reason I prefer fresh food. Although I do have a chest freezer. I still need to add some more cabinets and eventually put in a center island.
Most contractors I talk to say these kitchens are never used. My son did a Blue Star 6 burner and really uses it, I can't keep up with my kids anymore they were well trained. My experience is that for a small group (6 or 8) you can equal the finest restaurant experience on an ordinary apartment electric stove, putting equipment designed for 50 or more covers a night in a professional restaurant in your home is just silly indulgence.
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There's a happy medium, nonetheless. I've done some of my best cooking on a rented apartment-grade gas burner, but certainly appreciate mid-to-high-endish stoves. The high BTUs are great for catching up on being too late on putting the pot of water on the stove. 🙂 Even then, I've made do by using two burners.
That said I'd love a commercial grade convection oven that can accommodate 3 half sheets (so, essentially tiny by commercial standards). Roasting veggies come out so difference than any home oven I've used.
That said I'd love a commercial grade convection oven that can accommodate 3 half sheets (so, essentially tiny by commercial standards). Roasting veggies come out so difference than any home oven I've used.
No kidding. The range I'm using daily is actually a bit complicated for the most delicate stuff being 4* 6KW (20500 btu) burners and 2* 10KW (34000 btu).
But for a place hosting between 25-30 people, it's great.Otoh, the oven we have is the stuff of nightmare. It's full sheet but the convection is very poor, with all the heat coming from the top and the steam circuit shot. Very uneven cooking and erratic temperature. 😡
I didn't arrive at the recipe with that link.
There's several recipes I did find though.
The food thread
The food thread
And a bit down on that same page you had some bats in a jar, Cal.
The food thread
Think I've seen a recipe for it, but a bit tricky to find everything.
I made myself some Tuna Ceviche with lime and Bali style raw sambal yesterday, and a touch of fish sauce. So ridiculously strong but oh-so-good, used quite a few of those small chilis, expecting some punishment today.
The mrs had some of her friends over, they did not dare to go the same route I did, but they did go for the sour mango + chili fruit salad thing. I prefer my mangos sweet and sans chili.
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