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Angelo View Drop Down
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Direct Link To This Post Posted: December 16 2007 at 10:35
Yes please, Raf.... 
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Direct Link To This Post Posted: December 16 2007 at 10:18
Great recipe, Dean!Thumbs%20Up I rarely drink alcohol (though I love good wine), but Limoncello is something I never refuse if offered some. Here we would try to find Amalfi lemons, which are the variety normally used to make Limoncello in Italy. I don't think we would use vodka though, since we can find pure alcohol (very strong!) in supermarkets. Lots of people do use it for making various kinds of liqueurs, or to preserve fresh fruit. Should any of you be interested in recipes, I think I have quite a few here at home.
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Direct Link To This Post Posted: December 16 2007 at 10:05
Originally posted by Jim Garten Jim Garten wrote:

The past is another country - I intend to apply for asylum


LOL Can I come along?
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Direct Link To This Post Posted: December 16 2007 at 10:04
Printing - right now. And post that other one some time Dean!

Did Rachel finish her new-years-menu already?
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Direct Link To This Post Posted: December 14 2007 at 07:44
Originally posted by darqdean darqdean wrote:

700ml/1 pint 5fl oz fruit alcohol, 40-80 per cent proof, or vodka - the stronger the better as it helps remove the lemon oil from the zest.200g/7oz caster sugar8 unwaxed lemons, zest and juice - if you cannot get unwaxed, the wax can be removed with hot water and kitchen-paper. I remove the zest with a potato peeler instead of a zester or grater as it is easier to remove from the mixture later.
1. Pour a little of the alcohol into a pan, add the sugar and heat gently, stirring occasionally, until the sugar has dissolved.2. Remove from the heat and add the lemon juice and zest. Stir in the remaining alcohol and allow to cool. Pour into a clean bottle, then place into the fridge or freezer to chill thoroughly in screw-top bottles. This will keep for weeks.


Sounds fab! I am going to have to try this one...

Jon Lord 1941 - 2012
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Direct Link To This Post Posted: December 14 2007 at 06:07
^ just a lucky coincidence - I was planning on making a batch this afternoon in time for the holidays. I've a recipe for Irish Creme (a la Baileys) somewhere...
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Direct Link To This Post Posted: December 14 2007 at 06:03
^^^
Thanks Dean.You're a star


Edited by Man Erg - December 14 2007 at 06:09

Do 'The Stanley' otherwise I'll thrash you with some rhubarb.
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Direct Link To This Post Posted: December 14 2007 at 05:52
Prompted by a Grey Room post by Man Erg, here is a nice festive Limoncello recipe that I have sucessfully used in a number of occasions.
 
Homemade Limoncello (after James Martin)...
 
700ml/1 pint 5fl oz fruit alcohol, 40-80 per cent proof, or vodka - the stronger the better as it helps remove the lemon oil from the zest.
200g/7oz caster sugar
8 unwaxed lemons, zest and juice - if you cannot get unwaxed, the wax can be removed with hot water and kitchen-paper. I remove the zest with a potato peeler instead of a zester or grater as it is easier to remove from the mixture later.
 
1. Pour a little of the alcohol into a pan, add the sugar and heat gently, stirring occasionally, until the sugar has dissolved.
2. Remove from the heat and add the lemon juice and zest. Stir in the remaining alcohol and allow to cool. Pour into a clean bottle, then place into the fridge or freezer to chill thoroughly in screw-top bottles. This will keep for weeks.
 
...it's not creme di limoncello - for that you need to add cream or milk to the recipe - the tricky part is not letting the cream curdle...
 
to the above ingredients add 1 litre of milk & cream and a split vanilla pod.
 
1. Zest the lemons (don't get any of the white pith as this is very bitter) and add to the alcohol. Leave to infuse for 2 to 15 days - the longer the better.
2. Heat milk/cream combination in a pan with the vanilla and sugar until bubbles form around the edge of the pan and then reduce the heat (don't let it boil) stir for 30 mins until the sugar has dissolved. Remove the vanilla pod allow the liquid to cool in the fridge.
3. Sieve the lemon peel from the alcohol and add the lemon-flavoured alcohol to the cold milk mixture, stir well. Put into bottles and chill in the fridge or freezer.
 
Because of the milk this does not keep as well, but once opened it is soon drunk (as are you Wink)
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Direct Link To This Post Posted: December 14 2007 at 03:35
Originally posted by prog-chick prog-chick wrote:

I know Jim, I was veggie for 6 years,  Christmas was HELL, but it was actually one of E-dubs fry-ups that got me in the end.... I just NEEDED a bacon sandwich!


And how many ex-vegetarians have that story, eh?

Originally posted by prog-chick prog-chick wrote:

natural stuff here! In fact on Christmas day (and other important meals) we make our own butter - yummy! (can't be beaten with scones and home made strawberry jam!)


Jeez Rach - piles of home made mince pies, home made butter with scones & home made jam... You guys have got to invite Vicky and I for dinner one time...

...I just can't guarantee we'd ever leave!

Jon Lord 1941 - 2012
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Direct Link To This Post Posted: December 13 2007 at 19:56
Same here, though I guess I always technically make scrambled eggs, not fried.
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Direct Link To This Post Posted: December 13 2007 at 18:34
Originally posted by Jim Garten Jim Garten wrote:

Originally posted by E-Dub E-Dub wrote:

If I fry up some bacon and cook some eggs in the drippins', I have to pour the majority of it out or else the eggs are just swimming in the stuff.


Eggs need to be fried in a fair amount of fat (lard for preference, sorry Raff ), which is almost smoking hot initially, then turned down so the underneath doesn't burn; also remember to use a long handled spoon to 'baste' the top of the egg while they're frying; this way, you're guaranteed a well cooked egg with a liquid yolk - putting the cooked egg onto a piece of paper towel gets rid of most of the fat as well - fried eggs should not be fatty.

The same goes for bacon; if the fat's not hot enough, the meat will absorb it, if it's at the right temperature, it will seal the meat almost immediately, preventing fat from being absorbed.

This is the great thing about lard - it cooks at a much higher temperature & unlike a lot of processed, so called 'healthy' fats/oils, it's completely natural, so your body knows how to deal with it.

Bottom line - nothing wrong with a well-cooked fryup, so long as you don't live on the stuff.

Here endeth the lard lecture lesson.


Sometimes I cook eggs with maybe a pat of butter, but I've never gone overboard with it and it's been fine for me. Been doin' it like that for over 30 years and haven't had any complaints.

Sometimes I'll put bacon on a baking sheet and cook them in the oven at a high temperature. I find they don't curl up as much.

E
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Direct Link To This Post Posted: December 13 2007 at 13:52
Originally posted by prog-chick prog-chick wrote:

I know Jim, I was veggie for 6 years,  Christmas was HELL, but it was actually one of E-dubs fry-ups that got me in the end.... I just NEEDED a bacon sandwich!


Every year around late summer when my father-in-laws garden tomatoes are ready and ripe, I have a "BLT" day and make a ton of sandwiches for all.  With proper tomatoes it really is one of the best meals!  (and I eat until I'm full, then another 2 sandwiches Wink)
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Direct Link To This Post Posted: December 13 2007 at 12:52
I know Jim, I was veggie for 6 years,  Christmas was HELL, but it was actually one of E-dubs fry-ups that got me in the end.... I just NEEDED a bacon sandwich!
 
I try to make the vegan Christmas dinner as appetizing as poss and it is usually appreciated!
 
going back to the fat issue, processed fats are one molecule away from plastic..... natural stuff here! In fact on Christmas day (and other important meals) we make our own butter - yummy! (can't be beaten with scones and home made strawberry jam!)
 
R x
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Direct Link To This Post Posted: December 13 2007 at 12:35
Originally posted by prog-chick prog-chick wrote:

As well as the goose for 7 people I am also catering for a vegan on Christmas day which is fun and I manage to keep everything seperate, but boy those potatoes look sad next to our goosey ones!


Oh God - I remember the 9 or 10 Christmasses when I was vegetarian; looking with longing at the meat & proper roast potatoes on other peoples' plates, then down at my nut roast & spuds cooked with sunflower oil...

...NEVER AGAIN!

Jon Lord 1941 - 2012
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Direct Link To This Post Posted: December 13 2007 at 12:31
Originally posted by E-Dub E-Dub wrote:

If I fry up some bacon and cook some eggs in the drippins', I have to pour the majority of it out or else the eggs are just swimming in the stuff.


Eggs need to be fried in a fair amount of fat (lard for preference, sorry Raff ), which is almost smoking hot initially, then turned down so the underneath doesn't burn; also remember to use a long handled spoon to 'baste' the top of the egg while they're frying; this way, you're guaranteed a well cooked egg with a liquid yolk - putting the cooked egg onto a piece of paper towel gets rid of most of the fat as well - fried eggs should not be fatty.

The same goes for bacon; if the fat's not hot enough, the meat will absorb it, if it's at the right temperature, it will seal the meat almost immediately, preventing fat from being absorbed.

This is the great thing about lard - it cooks at a much higher temperature & unlike a lot of processed, so called 'healthy' fats/oils, it's completely natural, so your body knows how to deal with it.

Bottom line - nothing wrong with a well-cooked fryup, so long as you don't live on the stuff.

Here endeth the lard lecture lesson.

Edited by Jim Garten - December 13 2007 at 12:37

Jon Lord 1941 - 2012
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Direct Link To This Post Posted: December 13 2007 at 11:53
Goose fat for tatties and snips is a MUST! yummmy yummmy!
 
As well as the goose for 7 people I am also catering for a vegan on Christmas day which is fun and I manage to keep everything seperate, but boy those potatoes look sad next to our goosey ones!
 
This afternoon I have just completed baking 8 dozen mince pies.  I made 2 kilos of pastry and had two baking trays on rotation in the oven!
 
I am just having 5 mins sit down before I start peeling potatoes for dinner!
 
R x
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Direct Link To This Post Posted: December 13 2007 at 11:40
If I fry up some bacon and cook some eggs in the drippins', I have to pour the majority of it out or else the eggs are just swimming in the stuff.

Man, now I'm hungry for a big breakfast. Favorite meal of the day.

E
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Direct Link To This Post Posted: December 13 2007 at 10:30
A few times in my life, I have fried up some bacon, then cooked some eggs in the leftover grease.  It was so awesome, but I was so horrified I was going to have a heart attack on the spot that I'll never do it again.
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Direct Link To This Post Posted: December 13 2007 at 10:28
The British Lard Marketing board...Jim, that ad had me falling over laughing.  Absolutely priceless. Clap
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Direct Link To This Post Posted: December 13 2007 at 08:45
You're right about EVOO burning easily - this is a consequence of being cold-pressed. However, I never use very high temperatures, and I do actually use very little fat in any case. I suppose it's all a question of personal taste, at the end of the day.
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