JIM WELLER wrote to ALL <=-
It's too quiet here lately. So here's a challenge: everyone one here
post one food related message.
It could be a review of a new restaurant, a newly tried dish at a favourite restaurant, a new food not before tasted, a newly
developed personal recipe, or an inventive riff on a classic one.
I'll go first:
It was obscure for ages, then a short lived crazy fad for a decade,
and then slipped back into obscurity but never went away entirely.
I'm talking about Galliano, the key ingredient in the infamous
Harvey Wallbanger, so popular in the 1970s. I just bought a bottle
for the first time in maybe 44 years or more.
It's a sweet bright yellow Italian liqueur with a pronounced vanilla flavour, combined with subtle anise, citrus and herbal notes.
I am not overly fond of strongly anise flavoured liqueurs like ouzo, sambuca or Pernod but Galliano is nothing like any of them.
I never liked screwdrivers so I haven't made any Harvey Wallbangers,
at least not yet.
But a mere teaspoonful, a half ounce at most, added to my standard
gin drinks gives them a remarkable new and very pleasant taste
profile. So far I have been enjoying Galliano enriched G&Ts,
martinis, gimlets, rickies, tom collins and slings. One bottle may
be enough forever but right now it's a daily treat.
OK now, what's new at your place?
It's too quiet here lately.
Quoting Dave Drum to Jim Weller <=-
Galliano ... a pronounced vanilla flavour, combined with
subtle anise, citrus and herbal notes.
I am not overly fond of strongly anise flavoured liqueurs like ouzo, sambuca or Pernod but Galliano is nothing like any of them.
I don't even care for licorice. FEH!
Here are a couple Galliano guzzles you might (or might not)
like ...
Title: Slow Comfortable Screw Up Against the Wall
1/2 fl Southern Comfort
1/2 fl Sloe gin
1/2 fl Galliano
Orange juice
Title: DaVinci Code
2 fl Oz Remy Martin cognac
1/2 fl Oz tawny port wine
3/16 fl Oz Galliano Espresso Coffee liqueur
1/6.fl Oz Salted caramel syrup
On 05-22-22 21:41, Jim Weller <=-
spoke to All about Post just one thing <=-
It's too quiet here lately. So here's a challenge: everyone one here
post one food related message.
JIM WELLER wrote to DAVE DRUM <=-
Galliano ... a pronounced vanilla flavour, combined with
subtle anise, citrus and herbal notes.
I am not overly fond of strongly anise flavoured liqueurs like ouzo, sambuca or Pernod but Galliano is nothing like any of them.
I don't even care for licorice. FEH!
Galliano is nothing like that. Ever have a Wallbanger back in the
day?
Here are a couple Galliano guzzles you might (or might not)
like ...
Title: Slow Comfortable Screw Up Against the Wall
1/2 fl Southern Comfort
1/2 fl Sloe gin
1/2 fl Galliano
Orange juice
I vaguely remember that version from the far distant past. My first
wife liked them (the drink that is).
Title: DaVinci Code
2 fl Oz Remy Martin cognac
1/2 fl Oz tawny port wine
3/16 fl Oz Galliano Espresso Coffee liqueur
1/6.fl Oz Salted caramel syrup
Interesting. I've never tried their coffee liqueur but I do like both
Tia Maria and Kahlua occasionally. I have some cheap Spanish brandy (Fundador) on hand but would have to go shopping for the other ingredients.
Quoting Dale Shipp to Jim Weller <=-
Title: Thai Ginger Chicken Stir Fry (Gai Pad Khing)
On 05-25-22 21:57, Jim Weller <=-
spoke to Dale Shipp about Post just one thing <=-
Title: Thai Ginger Chicken Stir Fry (Gai Pad Khing)
That sounds delicious.
I'm not familiar with Thai food and when one approaches a completely
new cuisine sometimes a recipe with a short list of instructions
doesn't really give you an insight into what it's all about. So I
was happy when this article came out recently:
https://www.seriouseats.com/guide-to-thai-stir-fries-5295504
It gives a nice overview of the essence of what Thai stir fries are
all about. I now feel I can proceed with confidence, with whatever ingredients I have on hand, even without a recipe.
The folks at Serious Eats put a lot of effort into reporting the
science behind cooking and baking, and testing various methods of preparing food to come up with the best one.
JIM WELLER wrote to DALE SHIPP <=-
Title: Thai Ginger Chicken Stir Fry (Gai Pad Khing)
That sounds delicious.
I'm not familiar with Thai food and when one approaches a completely
new cuisine sometimes a recipe with a short list of instructions
doesn't really give you an insight into what it's all about. So I
was happy when this article came out recently:
https://www.seriouseats.com/guide-to-thai-stir-fries-5295504
It gives a nice overview of the essence of what Thai stir fries are
all about. I now feel I can proceed with confidence, with whatever ingredients I have on hand, even without a recipe.
The folks at Serious Eats put a lot of effort into reporting the
science behind cooking and baking, and testing various methods of preparing food to come up with the best one.
"GOOD COOKS KNOW HOW. GREAT COOKS KNOW WHY."
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