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Foodie Spots in Orlando

This is absolutely wonderful, thank you so much! The Turkish and Vietnamese restaurants are especially of interest to me, as well as the charcuterie place you mentioned. I'm from upstate New York, and while we do have some good food, ethnic foods are less than stellar here. I'm a chef, and I'm staying with friends, so I'll have to check out the farmer's market on Saturday. It'll give me a chance to pick up ingredients for a nice farewell dinner.

I appreciate all the help!

Mar 19, 2014
robhandel in Florida

Foodie Spots in Orlando

I'll be staying near Orlando International Airport and I will have a car

Mar 19, 2014
robhandel in Florida

Foodie Spots in Orlando

Hi guys

I'll be spending a few days in Orlando and I'm looking for some must try foodie spots to keep me busy. Cafes, restaurants, speakeasies, markets, cooking classes, distilleries, etc. I love them all. Any suggestions?

Mar 18, 2014
robhandel in Florida

Nocino - green walnut liqueur

It sounds like the walnuts didn't oxidize properly for some reason. Perhaps they were either too ripe or not ripe enough? I believe some recipes call for leaving the quartered walnuts uncovered and exposed to air for a day or so to encourage more oxidation, you could try that in the future.

Oct 22, 2012
robhandel in Spirits

Nocino - green walnut liqueur

No problem Tim, I hope it turns out well for you. I don't know anything about how sugar affects the spirits in the case of something like nocino or vin de noix. I know that you want sugar present if you're doing fruit infusions, because the sugar helps draw out the fruit juice and flavor, but I don't know if walnuts are juicy enough for it to make a difference.

Oct 19, 2012
robhandel in Spirits

Nocino - green walnut liqueur

In the future, if you can find the space to bulk age it at all you should consider trying it. Spirits tend to age better in larger quantities, so keeping all the vin de noix together until it's mellowed out is preferable. If you just use the walnuts, wine and aromatics, and hold off on adding any sugar until it's done you'll have less liquid to store.

In any case, should this years vin de noix end up too sweet you should definitely try to find room enough to save it for next year. You can always try blending it with your next batch to sweeten the new batch.

Oct 19, 2012
robhandel in Spirits

Nocino - green walnut liqueur

How old is the vin de noix? I've noticed that the bitterness mellowed incredibly as it got closer to the one year mark. I would suggest leaving it alone for a while and if it's still bitter after a year, add some more sugar. Remember, you can always add more, but you can't take any away.

Another thing to consider would be to play around with the addition of salt to the vin de noix. Salt will neutralize the bitterness without imparting a significant salty flavor if you add only a little. You could try taking a sample out and salting it so that you don't ruin the whole batch. I have never tried this in vin de noix, but I know salt can be used to tame the bitterness in tonic water, limes, coffee, and grapefruit, so I imagine it might work here too.

Oct 18, 2012
robhandel in Spirits

Chicken thigh recipes?

I made chicken thighs tonight and they came out awesome. I used boneless skinless thighs and made a rub/marinade out of garlic, lavender, mint, sumac, lemon thyme, rosemary, salt, pepper and olive oil. Rub that on the thighs and then grill them. Very quick and simple, but the people I had over for dinner raved about them.

Mar 12, 2012
robhandel in Home Cooking

Anyone have great grapefruit dessert recipes?

No problem! Good luck and let us know how it comes out if you try again!

Feb 09, 2011
robhandel in Home Cooking

Anyone have great grapefruit dessert recipes?

Maybe try adding some lemon juice along with the grapefruit? Grapefruit is really more bitter than tart, so the lemon juice might brighten it up a bit and help make it tarter.

Feb 08, 2011
robhandel in Home Cooking

Anyone have great grapefruit dessert recipes?

Thanks Emme!

Feb 04, 2011
robhandel in Home Cooking

Anyone have great grapefruit dessert recipes?

Do you have a recipe you could share Emme?

Feb 03, 2011
robhandel in Home Cooking

Anyone have great grapefruit dessert recipes?

I know this is about 6 years too late, but I just wanted to clarify something. I don't think the meringue had anything to do with the filling not setting. The reason that the meringue has to be sealed is because otherwise it will shrink from the sides and you'll end up with a blob of meringue in the middle of the pie as opposed to meringue coving the whole pie.

Feb 02, 2011
robhandel in Home Cooking