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Hempuli posted:"Cognac grapes" That is clearly Armagnac
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Dec 11, 2017 03:15
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| # ? Apr 27, 2024 14:55 |
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Armagnac soaked grapes sound pretty good to be honest. Like leave them sitting for a few days or so. Kinda like eating cherries that have been soaked in Everclear only classier!
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Dec 11, 2017 04:34
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Pookah posted:
Whoever can pull the parsley out of the brown thing will be crowned King of Flavortown.
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Dec 11, 2017 05:20
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Solice Kirsk posted:Armagnac soaked grapes sound pretty good to be honest. Like leave them sitting for a few days or so. Kinda like eating cherries that have been soaked in Everclear only classier! My family makes something called Rum Pot in winter which is essentially a big pot with fruit soaked in rum that you let sit on a shelf for a long while. A while ago I found an actual (modern) recipe for the thing, and it was all: "Like all home canning, you need to watch for contamination. If the finished product seems off in any way, do not eat any of it, spit out what was already in your mouth, throw the whole batch away, salt the earth, say your prayers and never speak of that batch again." I imagine the risk of contamination is really low because of the high alcohol content, but after reading all that I'll certainly never try it. One more family tradition killed by science.
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Dec 11, 2017 07:41
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pidan posted:My family makes something called Rum Pot in winter which is essentially a big pot with fruit soaked in rum that you let sit on a shelf for a long while. A while ago I found an actual (modern) recipe for the thing, and it was all: Dunno. My great-grandma had a fruitcake (that was kept in a tin) that I think was at least three years old (minimum) when I first tried it. She would just open the tin every so often, dump a bunch of rum over it, then close it up for some indefinite period of time. Never had a problem with it.
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Dec 11, 2017 07:48
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Samizdata posted:Dunno. My great-grandma had a fruitcake (that was kept in a tin) that I think was at least three years old (minimum) when I first tried it. She would just open the tin every so often, dump a bunch of rum over it, then close it up for some indefinite period of time. Never had a problem with it. Yeah my aunt does this with a Guinness cake. It's apparently "not ready" until it's "matured" and about half a litre of alcohol has gone into it. Good though.
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Dec 11, 2017 07:52
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Alcohol does inhibit botulinum growth past about 6% concentration https://www.ncbi.nlm.nih.gov/pubmed/12696684 Anything else is a lot less likely to kill you. But with these things it is a good idea to do some research and find a safe recipe.
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Dec 11, 2017 07:56
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Hempuli posted:After seeing this I couldn't help but post another recipe from the (also 1992!) recipe book: Looks like a Waldorf salad, which I personally think is AFP, anyways.
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Dec 11, 2017 10:15
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Tiggum posted:Carrots and a rock? Close. AlbieQuirky posted:Whoever can pull the parsley out of the brown thing will be crowned King of Flavortown. No flavour here; it's traditional Christmas food from Cork: Spiced Beef! From the name you might think it has a sort of rich, tender, spicy flavour like something from a Narnia book but it's actually corned beef that has been rolled in dry spices like cinnamon and nutmeg. You cook it by boiling it for about 6 months, and eating it is like chewing chunks of wood coated with boiled spices. It wasn't something commonly eaten at Christmas in my part of the country, so when I first tried cooking it a few years ago, I genuinely thought I'd hosed it up because it was so nasty. Then I got to try it cooked by someone else and it was just as nasty. Corkonians will probably hunt me down for saying it, but spiced beef looks and tastes like a lump of wood rolled in dirt.
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Dec 11, 2017 10:22
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Pookah posted:Close. So it's just Spam, with the ham part replaced with beef and the preservative gelatin replaced with cinnamon. Speef. I would eat speef. 
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Dec 11, 2017 10:25
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RoboRodent posted:What was this recipe? "Put grapes in bowl, pour cognac on top, serve"? Brilliant idea!
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Dec 11, 2017 15:00
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Zipperelli. posted:Alright grandpa, that's enough story time for today. Go eat your prunes.  Who wants an prune whip? Prune whip? Prune whip? Three prune whips.
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Dec 11, 2017 15:08
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E: Nevermind, I'll wait until after Christmas
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Dec 11, 2017 15:10
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Pastry of the Year posted:
would
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Dec 11, 2017 15:15
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Pastry of the Year posted:
My grandpappy always gave these to first-time customers at his dried fruit whip bar. Helped turn 'em into regular customers 
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Dec 11, 2017 15:44
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Pastry of the Year posted:Who wants an prune whip? Prune whip? Prune whip? Three prune whips. Lol 
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Dec 11, 2017 16:12
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Worf, stop loving with the replicator, jesus christ
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Dec 11, 2017 16:28
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Pookah posted:Helped turn 'em into regular customers Stealing this for my Pun War.
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Dec 11, 2017 17:07
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pidan posted:I imagine the risk of contamination is really low because of the high alcohol content, but after reading all that I'll certainly never try it. One more family tradition killed by science. Science is for losers who are afraid to eat some booze-fruit, don't be a loser.
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Dec 11, 2017 17:16
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Scarodactyl posted:Alcohol does inhibit botulinum growth past about 6% concentration https://www.ncbi.nlm.nih.gov/pubmed/12696684 A little bit of botulism is an ok thing
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Dec 11, 2017 17:26
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left_unattended posted:Stealing this for my Pun War. Crush them like the Romans did the Carthaginians.
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Dec 11, 2017 17:29
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Pookah posted:Crush them like the Romans did the Carthaginians. It took me a minute, but that's loving atrocious. 
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Dec 11, 2017 18:08
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RoboRodent posted:What was this recipe? "Put grapes in bowl, pour cognac on top, serve"? I've had cherries soaked in Everclear, so probably.
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Dec 11, 2017 18:11
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left_unattended posted:It took me a minute, but that's loving atrocious. A good pun makes you laugh, a great pun causes actual physical pain  .
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Dec 11, 2017 18:43
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Picnic Princess posted:I've had cherries soaked in Everclear, so probably. I'm making WW2 US Navy "torpedo juice" as an experiment with my friend. 160 proof grain alcohol used as torpedo fuel, filtered through a loaf of bread to remove the denaturing chemicals and mixed 3:1 with pineapple juice. To make up for using actual drinkable alcohol instead of something dangerous, I'm using 190 proof Everclear instead.
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Dec 11, 2017 18:54
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Are there any AFP cookie recipes? My work is putting together a cookie cookbook based on employee suggestions, and I'd like to contribute something more ... interesting than the umpteenth version of buckeyes.
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Dec 11, 2017 20:55
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wheatpuppy posted:Are there any AFP cookie recipes? My work is putting together a cookie cookbook based on employee suggestions, and I'd like to contribute something more ... interesting than the umpteenth version of buckeyes. There was that woman who made menstural blood cookies.
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Dec 11, 2017 20:57
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wheatpuppy posted:Are there any AFP cookie recipes? My work is putting together a cookie cookbook based on employee suggestions, and I'd like to contribute something more ... interesting than the umpteenth version of buckeyes. There's always the basic Christmas cookie where you take two thin cookies , cut some holes in the top one and stick them together with marmalade / jam / whatever the right word is. Conceptually they're quite good, but in practice the jam will spill out and be squeezed through the holes in a weird way and it will all be a sticky mess. You can also give them creepy bleeding faces: 
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Dec 11, 2017 21:02
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Pookah posted:My grandpappy always gave these to first-time customers at his dried fruit whip bar. You're a good person Pookah.
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Dec 11, 2017 21:07
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RoboRodent posted:What was this recipe? "Put grapes in bowl, pour cognac on top, serve"? Looking at it, pretty much. The ingredients are: ~1 cup water ~0,4 cups sugar 1 kilogram green grapes 3 cups cognac The actual recipe is actually shorter than the forewords (which seems to discuss the Christian symbolism of wine?? Also: "One shouldn't enjoy too many cognac grapes at once, because they have punch like that of alcohol.") Here're some more pics from the cookbook: "Peachy lamb ragout"  I feel like these meals look less dull scanned :O "Crepes a lá Susanna"  "Very wet crepes" "Gree  The soup itself looks fine but I'm extremely confused about the choice of various diafilm pictures & bright blue light as background props. Hempuli has a new favorite as of 22:58 on Dec 11, 2017 |
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Dec 11, 2017 22:19
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That looks like rice soup, with croutons on the side.
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Dec 11, 2017 22:39
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It's avgolemono
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Dec 12, 2017 00:20
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EoinCannon posted:It's avgolemono One mol of soup
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Dec 12, 2017 01:19
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wheatpuppy posted:Are there any AFP cookie recipes? My work is putting together a cookie cookbook based on employee suggestions, and I'd like to contribute something more ... interesting than the umpteenth version of buckeyes. So I guess my suggestion is just invent your own cookie recipe and its going to be AFP unless you are actually a baker and someone will probably make it because why would a cookbook lie.
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Dec 12, 2017 02:15
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Hempuli posted:Looking at it, pretty much. The ingredients are:
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Dec 12, 2017 02:19
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zedprime posted:
This. Or gently caress up an existing one. Just double the salt, add a bunch of anise or fennel, sub grapefruit zest, use natural peanut butter, etc
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Dec 12, 2017 03:01
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Tiggum posted:It's weird. When you soak these grapes in booze and then eat them you start to feel like you're getting drunk, almost like you were drinking alcohol or something - but that's crazy, because how could grapes make you drunk? "Kevin, are you drinking again?" *around a mouthful of grapes* "Not technically!" *laughtrack roars*
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Dec 12, 2017 03:12
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 This is kapustnica, a traditional Christmas dish that my Slovak grandmother used to make, and which I will be making this year. It's a sauerkraut soup with prunes. I figure Slovak food—aside from the desserts—has to be the most depressing cuisine in the world, especially if you don't have any warm holiday memories to associate with it.
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Dec 12, 2017 03:53
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But Polish kapusta (sauerkraut soup sans prunes) is good! Maybe prunes just ruin everything. 
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Dec 12, 2017 04:36
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Solice Kirsk posted:You're a good person Pookah. Aw shucks...
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Dec 12, 2017 10:44
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