fwestph6's Profile
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Italian restaurant in central Oregon i.e. Bend, Redmond, Sisters Searching for the best one for a party of five. |
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Where to buy Boxed Wine in SF or online? Bev Mo carries. If you want to check their selection online, search "Bota Box". |
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It was more than 2 Chiles - - it was excessive! |
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Yeah, it is on the menu. Unlike St. Patrick;s Day fete! |
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That is exactly what we had, plus a cod noodle small plate. : + ) |
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Disappointed is the title. Mission Chinese Food is the restaurant! ----- |
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Two of us had lunch there today. Very disappointed! Filthy dirty, flies in the air near us, and lousy service. Had to ask twice for glasses for our beer and received two small wine glasses. Had the Corned Beef dish: it was so hot that I had to stop eating it! How this place made Top 100 List is beyond me! I would hate to eat in #101! |
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Half Moon Bay - Monday group dinner for work I second the motion for Pasta Moon. Good food, good people! ----- |
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Jardinier, San Francisco, Fixed Price Menu each Monday Night Has anyone tried it? |
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Recipe Tartufo Limoncello [moved from San Francisco board] What is Tartufo Limoncello. Limoncello is Limoncello! |
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Thanks for the reply. For a while there I thought I was losing it! LOL |
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Thanks for the input! I think there is a misunderstanding re Proof and ABV. I remember commercial Limoncello is about 30 %, which is ABV. That translates into 60 Proof. Are you really making the stuff @ 30 Proof? |
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Your calculation is correct. I realized that after my post to you. My friends and I like my stuff so I am sticking with a tried and true recipe. Never used Meyer Lemon as the skins look so thin for my potato peeler that I use to zest. Is the taste that much better? I use 16 normal sized lemons, how many Meyer would you recommend? Thanks! |
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You have good color in your product photo! |
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YES! No white stuff. Use a potato peeler with a light touch! Buy a new one before you start. |
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Best price is BevMo! |
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Do not forget the additional 2C water I mentioned. |
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I have been making Limoncello for years using Everclear. The high proof does a better job of flavor extraction, and it is cheaper than 100 Proof Vodka. Do the math! As far as taste goes: experiment with more syrup/water until you like it best. My recipe calls for 16 lemons, 2, 750 ml, of Everclear, 6C sugar in 4C water, add 2C water to reduce proof of the Everclear halfway thru the 80 day total; aging period, and 1 tsp Glycerin to each bottle of finished product. |
