Thanks - that should make for funWhen I did my first, I had a look around. There are quite a few sites "talking" about it.
https://recipes.anovaculinary.com/recipes/cocktails-beverages
https://www.sousvidetools.com/toolshed/the-sous-vide-christmas-drinks-guide/
The times and temperatures vary enormously, so I just sort of do my thing. To be clear, mind have all been clear spirit, and I haven't done anything involving cream, life pretendy Baileys, which would influence things.
Now, to be honest, I tend to go for 70c for between 2 and 3 hours, depending how intense I want to make the flavour. For example, my Ginammon I give 3 hours, and that is intensely flavoured, but then fr that, like most things, I'll dilute with a mixer or additional base spirit. I haven't made any large batches, but I'll likely do a couple of things for Crimbo gifts, for friends who have enjoyed their tasters. I just need to source some nice little bottles.
It's been a load of fun, and there's plenty alcoholic fruit in the freezer for deserts with icecream or cream.
Ah, that must have slipped past me, many congratulations!If I haven't thanked anyone for their wishes for our anniversary, thank you
Thanks - that should make for fun
No Lidl nearby. I only discovered I liked gin recently. Always thought it had a smell of cat pee. As I am fasting much of the time this week I will refrain. Putting all thoughts of alcohol out of my mind.Lidl are about to have a gin week
Lalalala, fingers in ears. Not listening!Happy Anniversary Mrs & Mrs @ianpspurs .
@maglil55 - I picked up the Lidl Christmas drinks programme booklet the other day. It "inspired" me to make a Gingerbread Gin infusion last night, then as that got going (in the SV bath) I decided to do the same with vodka.
I have filtered and bottled both now, although I haven't tasted the drinks, I did eat one lot of the infused ginger. Fabulous! Not quite gingerbread flavour, as I sort of made that up, a on the spur of the moment, so a work in progress.
Now you're talking my kind of language. Will get my order in at butchers.The geese were in the freezers today. Didn't check the price though - sorry. Most of their Christmas range is in.
@Brunneria your whole menu for yesterday sounds fab. Think I’m going to start experimenting with making pate. Do you need a full on food processor or would my hand blender/mini chopper suffice?
A hand blender would be fine!
Making pate is the easiest thing in the world. All you need is seasoned meat and fat puréed together (easiest when warm) that sets solid when chilled.
If you have a look at any pate recipe you will see what I mean. Mind you, come to think of it, I don’t think I have ever followed a recipe... I’ve used various combinations of chicken, lamb or beef liver, with either cream cheese, butter or marrow fat, but lard or beef dripping would work too. Bacon works nicely too.
When I made this latest batch I just put the marrowfat, seasonings (garlic, onion, Worcestershire, salt, pepper and herbs) and liver in a pan and ‘sweated’ the liver til cooked. Blended it and put in little pots ready to freeze in portions. I calculated the proportions to get my f: p macros.
Fish pates are even easier.
Lob some skinless smoked mackerel or smoked salmon into blender with lemon juice, salt, pepper, horseradish and cream cheese, blend, eat.
Less than 2 mins to make. And none of the silly starches and gums and gels used in shop bought ones.
Nope. I believe some wag opined that should one fail to plan one may as well plan to fail. A more salty version exists.Sat working out my 'quite' low carb Christmas dinner menu as I'm having everyone 'round this year. Is this too sad???
Last minute.comNow you're talking my kind of language. Will get my order in at butchers.
Not as last minute as last year. Plans went askew due to family crisis. Last minute order from butcher and all that was left a week before the big day was a giant goose. Further plans went even more askew, after a bigger family crisis, and the beast of a bird was squashed into the freezer. We remembered to defrost it for Easter. I am torn between accepting invitation elsewhere for Christmas dinner, or hiding this time.Last minute.com
That's my motto (not the salty version)!Nope. I believe some wag opined that should one fail to plan one may as well plan to fail. A more salty version exists.
Accept, accept!Not as last minute as last year. Plans went askew due to family crisis. Last minute order from butcher and all that was left a week before the big day was a giant goose. Further plans went even more askew, after a bigger family crisis, and the beast of a bird was squashed into the freezer. We remembered to defrost it for Easter. I am torn between accepting invitation elsewhere for Christmas dinner, or hiding this time.
If there is a Mrs Butcher he takes orders all day, every dayOur butcher doesn't take festive orders until "the beginning of November". I wasn't enquiring, it was another customer.
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