Jim Elbrecht wrote:
> "Jean B." > wrote:
>
>> Jim Elbrecht wrote:
>
> -snip-
>>> Me too--- In the meantime, my mind has been adequately nudged, and
>>> tomorrow I'll be making some oil and some extract. I've got a bag
>>> of peppercorns just begging to be used.
>>>
>>> Canola or olive oil? Vodka or gin? Those are the questions.
>>>
>>> Jim
>>
>> Hmmm. I bet one could get some interesting results even on one's
>> first stab at this.
>
> Let me say. . . . Wowsers! After 72 hours, the sherry is
> giving up a little bit of the flavor/buzz. The oil has a very
> faint scent, but no buzz.
>
> The vodka was a little 80proof I had in the bottom of the bottle. Holy
> crap! After 48 hours it had all the bite and buzz of chewing on a
> peppercorn-- with none of the grit. And it lasts and lasts and
> lasts.
>
> I went with 1/2 pint jars, filled to a little less than 1/2 way with
> peppercorns-- then topped off with the liquid. Shake daily. after
> 24 hours the peppercorns had swelled to fill the bottles. [which also
> means the liquid is now reduced by almost half]
>
> In another week, I'll be heading to the liquor store in search of
> ginger liqueur for my first Chen-San Cocktail.
>
> Thanks for posting the prickly oil! and how strong is it? Does it
> tell you what kind of oil they used?
>
> Jim

I still haven't used it, and that "lasts and lasts" part is rather
scary! The product that I found contains canola oil.

--
Jean B.