OkayTea's Profile
Classic Cocktail Book?
I am looking to buy a classic cocktail recipe book for my guy for Christmas. He and I are more wine aficionados, but we have slowly been building our bar to the point where we have a decent selection, but not a huge repertoire. We love classic cocktails, are not afraid of egg whites or strong drinks, and are looking for a book that will help inspire us to go beyond a Ramos Gin Fizz as the most adventurous drink that we make.
Any suggestions? It doesn't necessarily have to be exclusively "classic" cocktails, but we aren't really fussy people, and classic cocktails seem to generally suit his taste best.
Thanks!
Replacing eggs in baking
As fall rolls around, I start to get the itch to bake again. I am not a vegan, but I am looking for a replacement for eggs in baking. I don't eat a lot of eggs because I am allergic in large doses, and my boyfriend only keeps egg whites in the carton around for his egg-y needs. We don't have the biggest fridge in the world, so buying eggs usually means they go to waste.
Because I like to bake on a whim, I was wondering if anyone has tips for easy egg replacements. I've read that egg whites do NOT suffice in most recipes, and I am looking to avoid buying a big box of something like that EnerG egg replacement because I'd really only use it occasionally.
I made a vegan pumpkin bar recipe last week that called for "egg replacement of your choice." I chose, per many websites' suggestions, 1/4 of a cup applesauce......and the recipe was a miserable failure. Did not set up. I had soupy pumpkin gunk. I am attributing it to the applesauce. Perhaps I did it wrong? I'm frustrated as this was my worst baking failure in history--I didn't even get it to edible stage!!
Any tips from savvy vegan or lazy bakers like myself who don't want to run to the market for eggs alone??
Croatian honey liqueur?
I don't know what prompted me to return to this post from a while back, but it is, in fact, medica. Any suggestions about how to drink it or what should accompany it?
Croatian honey liqueur?
Wow, thank you so much for such a thorough reply! I'm currently out of town but will investigate when I'm back. I'm pretty sure it is part of the second, more "obscure" group that you were talking about. There really is no label--definitely not commercially sold, just a tag that was tied on with some twine.
The closest thing on "Croatian liqueur" I could find via Google was something called Pelinkovac--a wormwood liqueur, but that didn't sound right given their description.
I didn't realize that what we had could potentially be so special! Kind of exciting. Thanks for your input, and I will let you know what I find when I am able to study the bottle a little more closely!
Croatian honey liqueur?
A couple months ago, my mother and I traveled to visit extended family just outside of Rijeka, in northern Croatia. Our family members gave us a "medicinal honey liqueur" -- or possibly a brandy, some things were lost in translation--that was made in the small town we visited.
There are no markings on the bottle, and all we could tell upon opening it was that it had a strong herbal smell, but also a little sweet.
Is anyone familiar with this liqueur--I wanted to find out more about it before we actually tried it.
Hvala! (Thank you!)
What food find still haunts you - that you had once and haven't found since?
Iced peppered strawberry soup at a hotel in the Lakes District of England over 10 years ago. Perfect consistency, and the concept of sweet and spicy was a revelation to me-- I must have been 11 or 12 at the time and I think that was the moment that transformed me from a passive eater to a foodie. I dream of that soup--the sweet tart strawberry puree with the bite of cracked pepper.....
I also remember a frozen lemon mousse at a museum cafe in Washington, DC. Just the perfect texture....delightful.
