Subj : Re: Cookware was: Pick Y
To   : Dale Shipp
From : Dave Drum
Date : Sat Mar 04 2023 05:58:00

-=> Dale Shipp wrote to Dave Drum <=-

 DD> This recipe calls for orange liqueur and tequila. TBH I don't see why.
 DD> If I ever make it I'll likely sub orange juice concentrate for the
 DD> flavour and blow off the tequila altogether.

 DD> 1 oz Orange liqueur (Curacao)
 DD> 1 oz Tequila

 DS> Not very much given the size of the recipe.  Any alcohol would (or
 DS> should) cook out and leave only the flavor of the two.  The flavor of
 DS> an orange liqueur and orange juice are fairly different.  If you did
 DS> that substitute, you would get a different flavor profile.  It would
 DS> still be good, but it would not be the same.  So, if that is what you
 DS> want to do then go for it but don't denigrate the author's choices.

I have no objections to hooch in my grub. It's just that I don't keep
any "hard" liquor on hand. And seldom have even beer in the house. If I
have a recipe calling for wine I'll go down the Walgreen's or liquor
store and grab a 167 mL single of whichever the recipe calls for. I dob't
know of any places around here stocking one-hitter (aka Railroad bottles)
of liqueurs or tequila of a grade above shellac remover. Rotgut whiskey,
Guzzler's Gein and/or vodka ... yeah, they sell lots of those given the
detritus I see in parking lots.

 DS> The recipe below uses a peach liqueur (or snapps) and has a very good
 DS> flavor and not alcohol taste when done.

 DS> MMMMM----- Recipe via Meal-Master (tm) v8.05

 DS>       Title: BREAD PUDDING for 2
 DS>  Categories: Dessert, D/g, Cajun, Bread
 DS>       Yield: 2 Servings

 DS> MMMMM-----------------------WHISKEY SAUCE----------------------------
 DS>     1/4 c  Butter (1/2 stick, 1/8 lb)
 DS>     3/4 c  Powdered sugar
 DS>       1    Egg yolks
 DS>     1/8 c  Bourbon-peach brandy or
 DS>            -peach snapps* best choice
 DS>            (used peach brandy)

My grandmother would have called that a "Hard" sauce. And I, not being
pedantic or anything would not call it "whiskey" anything unless it
contained either whiskey or whisky.  Bv)=

My grandmother used to make this around the winter holiday season to go
with her steamed puddings. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Brandy Sauce (aka Hard Sauce)
 Categories: Sauces, Booze, Desserts
      Yield: 4 Servings
 
      1 c  Water
      2 tb Corn Starch
      2 tb Butter
    1/2 c  Sugar
      1 ts Nutmeg
    1/4 c  Brandy
      1 ts Real Vanilla
 
  Mix dry ingredients and then stir them into a cup of
  boiling water. Boil for 5 minutes and then add butter,
  brandy, and vanilla.
  
  Serve hot over mince pie, gingerbread or plum pudding.
  
  From: Helen E. Moore (my grandmother)
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Duct tape can't fix stupid, but it can muffle the sound.
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