Comments for Backyarditarian

Comment on From Canada, with love by elliecm

elliecm — Thu, 21 Mar 2013 11:41:24 +0000

Decent maple syrup is a must. I have no idea about the timing or the infusion vs. suspension thing, I just trial and error-ed it.

Comment on Blueberry-Rosemary Aigre Doux by Preserved Lemon with Juniper Berry and Coriander | CompassRosemary

Preserved Lemon with Juniper Berry and Coriander | CompassRosemary — Wed, 13 Feb 2013 02:31:30 +0000

[...] compote. A plate of goat cheese and crackers makes you stop and linger with a few spoonfuls of blueberry aigre-doux. A weeknight salad demands attention with a pickled garlic dressing. I sometimes dream that I [...]

Comment on From Canada, with love by Kathy Darling (@Kathy_Darling)

Kathy Darling (@Kathy_Darling) — Wed, 26 Dec 2012 02:21:39 +0000

I need to find some decent maple syrup!! Curious though, do you think there is a real need to leave it for so long? Technically this wouldn’t be an infusion right, it sounds like a suspension. I made a honey vodka once and really all that was required was getting the honey dispersed into the solution. Guess the only way to know is to test frequently!! (which is my favorite part anyway)…. to the science lab!

Comment on Homemade Campari by Josh

Josh — Sun, 16 Dec 2012 21:24:40 +0000

@Johan, what are the proportions in your process, if I may ask.

Comment on Just because the canary is alive … by The first meal. | MetaCookbook

The first meal. | MetaCookbook — Fri, 19 Oct 2012 16:26:08 +0000

[...] at breakfast (I’m not clear on that). It definitely involved tears afterward. It involved a blog post, for sure. And then―amazingly―it generated a great deal of sane, rational conversation3. The [...]

Comment on Homemade Campari by Johan Fredin

Johan Fredin — Sat, 01 Sep 2012 10:25:04 +0000

I see you didn’t mention wormwood in the post, this is key, wormwood aroma is the number 1 aroma in Campari. I have experimented with making similar drinks, and I often spice my vodka with wormwood but only a few times tried making something that tastes like Campari. For this to work, it has to be Scandiavian very neutral vodka that tastes mostly like water and alchol and very little else, maybe amild hint of sugar or wheat. Unless you live in Scandinavia I guess there are only two brands of vodka that is neutral enough: Swedish Absolut Vodka, and Finnish Koskenkorva, maybe even Finlandia.
Just don’t not russian or british which taste like rocketfuel)
in the vodka I add plenty of wormwood, from my garden, two star anises, a tablespoon or two of some cheap white wine preferably some very sweet wine and few drops (yes really just DROPS) of Cointreau to add the citrusy character. Water (Campari of course has less alcohol concetration than vodka). Then add sugar untill it’s as sweet as Campari. Let this stand for 10-18 hours.
When I do it like this, it really tastes extremely similar to the real thing.
If you want the color too, try either food coloring or if you ever buy red beets, save some tiny pieces and dry them they contain a very strong red coloration.
If you are extremely picky about it having the right color I think once you added the coloring you might want to experiment with either sodium bicarbonate, or citric acid or tartaric acid to balance the pH and the tint of the color until it looks right, this can make the drink too sour or too alkaline so I don’t recommend it.
The real thing is colored by little bugs. That live in North Africa, southermost Europe and the Canary Islands. This bug is also used for lipsticks.

THIS IS NOT HOMEMADE CAMPARI
It has a completely different process
but the end result very very pretty close in flavor and how it looks.

Comment on Homemade Campari by Brad Foley

Brad Foley — Sat, 04 Aug 2012 22:27:37 +0000

Seville oranges are great, and are distilled for use in liqueurs like Grand Marnier. But Campari is made with chinotto bitter oranges, like the soft drink Chinotto. They’re beautifully ornamental, bitter, and delicious. I sometimes add them to Margaritas.

Comment on Just because the canary is alive … by ninime

ninime — Wed, 25 Jul 2012 06:01:24 +0000

>One can track subsidies given by the government easily. Public information.
OK, fair enough, good point as long as you aren’t making assumptions about who they are.
I have no problem with farmers getting disaster payments when the weather causes them to lose their crops. I have no problem with farmers getting guaranteed minimum prices when the cost of production almost exceeds the price they can get. I have no problem with farmers getting some funds to help implement conservation practices because they have to do them to ridiculous standards. (Case in point: chicken manure has to be stored on concrete three feet deep while it’s waiting to be treated and used as an organic fertilizer.)

Comment on Just because the canary is alive … by elliecm

elliecm — Mon, 23 Jul 2012 21:48:59 +0000

One can track subsidies given by the government easily. Public information.

Comment on Just because the canary is alive … by Telling Me What To Do? |

Telling Me What To Do? | — Mon, 23 Jul 2012 21:35:39 +0000

[...] I was living in Washington, I followed this story when it came out in March. Like many things I read from out-spoken individuals who are against [...]