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-----------------------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.
