> your hair would gleam, if you had any


So, you're bald!

Heh heh heh heh heh heh!

Andy
--
http://i28.tinypic.com/28lavbl.jpg 2008

On Mon, 18 May 2009 16:18:34 -0500, Janet Wilder
> wrote:

>sf wrote:
>>
>> I tried making it once or twice and wasn't happy with the results.
>> Can you post your recipe?
>>
>
>
>
> Galliano Liqueur
>
> 2 cups distilled water
> 1 cup white Corn syrup
> 1/2 cup sugar
> 2 drops yellow food coloring -- (2 to 3)
> 1 1/2 cups 188 proof grain alcohol
> 6 drops Anise extract
> 2 tsp Vanilla extract
>
>Boil water, corn syrup and sugar for 5 minutes. Add the remaining
>ingredients and stir. Cover and let stand 1 month.
>
>Yield:
> "36 ounces"

Thanks, Janet. Did you think that vanilla was the trick for making it
taste more like the real thing? I can't buy hooch like Everclear here
so I'll substitute 80 proof vodka for the water and grain alcohol. It
should work!

--
I love cooking with wine.
Sometimes I even put it in the food.

Bobo Bonobo® wrote:

> We have plenty of good beers in the
> USA, and I'm sure that there are a bunch of them in Canada as well.
> They are not made by A-B, Miller, Moosehead, Molson, Labatt's, etc.
> You are in Ontario, correct? You should be able to get a Michigan
> beer, Bell's. Now that's beer.

There are various good Canadian beers. Some of the Unibrau beers
are excellent. People also like Keith's and it's not bad.

Steve

Mark Thorson wrote:
> Janet Wilder wrote:
>> 2 cups distilled water
>> 1 cup white Corn syrup
>> 1/2 cup sugar
>> 2 drops yellow food coloring -- (2 to 3)
>> 1 1/2 cups 188 proof grain alcohol
>> 6 drops Anise extract
>> 2 tsp Vanilla extract
>>
>> Boil water, corn syrup and sugar for 5 minutes. Add the remaining
>> ingredients and stir. Cover and let stand 1 month.
>
> Why distilled water? Why not cut the water in half
> and use a less concentrated alcohol which would be
> easier to find? In this state, you can't sell alcohol
> that concentrated.
>
> Why boil at all? It's not like you're extracting
> flavors from any herbs or spices. All of your ingredients
> except the sugar are liquids and don't need to be dissolved
> or extracted. 1/2 cup of sugar should dissolve easily
> in this brew.

I didn't make up the recipe. I found it on the Internet. It makes pretty
good stuff, so I'm not going to tinker with it.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

sf wrote:

> Thanks, Janet. Did you think that vanilla was the trick for making it
> taste more like the real thing? I can't buy hooch like Everclear here
> so I'll substitute 80 proof vodka for the water and grain alcohol. It
> should work!
>

I don't know what made it taste like the real thing, but it does in the
drinks. I haven't tried it straight, but I don't drink Galliano straight
anyway. I use it in Royal Caribbean Yellow Birds. I got the recipe from
the cruise line.

Royal Caribbean Yellow Bird


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ounce light rum
1/4 ounce Galliano
1/4 ounce creme de banana
2 ounces pineapple juice
2 ounces orange juice

Mix all ingredients and serve over ice with cherry and orange slice garnish

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Mack A. Damia wrote:
> On Mon, 18 May 2009 16:16:10 -0500, Janet Wilder
> > wrote:
>
>> Mack A. Damia wrote:
>>> On Sun, 17 May 2009 19:38:42 -0500, Janet Wilder
>>> > wrote:
>>>
>>>> Mack A. Damia wrote:
>>>>> Brandy and tequila at the moment - I'll get a botle of vodka when I go
>>>>> to the liquor store. I like brandy in my coffee, and I have been
>>>>> known to do shots of tequila with lime and salt.
>>>>>
>>>>> I don't go for the high-priced stuff, either.
>>>>>
>>>>> Beer - most dark beers or a nice amber lager.
>>>> Living near the Mexican border, I get duty-free booze. I like Absolut
>>>> vodka the best, just the regular kind. The flavored vodkas are not my
>>>> thing. I get good prices on Bacardi rum and Cuervo Gold tequila. There
>>>> is a Mexican knock off of Contreau called Controy that is excellent in
>>>> margaritas.
>>> Looking at my bottle of Controy this minute and wondering how it would
>>> taste in hot chocolate.
>> I think it would be excellent. Chocolate and orange have always been a
>> good blend.
>
> It was! (and will be)
>>>> Last week I ran out of tequila and was not planing to go to Mexico until
>>>> June when I see the dentist, so I bought some Sauza. It's almost good. I
>>>> still prefer Cuervo in my margaritas, but an emergency is an emergency. <g>
>>> A Mexican turned me onto Cabrito. Actually, after the first two, it
>>> really doesn't matter. :-)
>> Cabrito, if cooked well, is excellent meat. You are right about the
>> Sauza <g>
>
> Cabrito (brand) tequilla.

Never heard of it.
>
> I'm not too fond of goat meat. Too gamey.

When it's in a Mexican pot roast kind of dish, it's really good. Not
gamey at all. I don't do gamey. Won't eat venison, reindeer, elk, moose
(yuck) or any of that stuff.
>
> There's a chain in SOCAL and Baja called "Guadelupe". The one here in
> Ensenada serves goat meat tacos, lamb tacos and tongue tacos; they
> also make good birria.

In Ensenada I go for the fish tacos. Down near the water spout thing
there are little shacks that sell the most wonderful fish tacos.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

"Dave Smith" > wrote in message
>
> The first time I had Scotch I had it mixed with ginger ale. It was
> horrible. I was later re-introduced to Scotch in the form of a Rusty Nail.
> I was impressed. I went out and bought some Scotch and some Drambuie and
> experimented with the relative amounts and discovered that it was the
> Scotch that I liked and have been enjoying it ever since.

For years I never drank Scotch as it tasted like iodine to me. Then I was
given a taste of Johnny Walker Blue. After that, I found that a good single
malt or premium Scotch is quite palatable.

On Mon, 18 May 2009 21:17:09 -0500, Janet Wilder
> wrote:

>Mack A. Damia wrote:
>> On Mon, 18 May 2009 16:16:10 -0500, Janet Wilder
>> > wrote:
>>
>>> Mack A. Damia wrote:
>>>> On Sun, 17 May 2009 19:38:42 -0500, Janet Wilder
>>>> > wrote:
>>>>
>>>>> Mack A. Damia wrote:
>>>>>> Brandy and tequila at the moment - I'll get a botle of vodka when I go
>>>>>> to the liquor store. I like brandy in my coffee, and I have been
>>>>>> known to do shots of tequila with lime and salt.
>>>>>>
>>>>>> I don't go for the high-priced stuff, either.
>>>>>>
>>>>>> Beer - most dark beers or a nice amber lager.
>>>>> Living near the Mexican border, I get duty-free booze. I like Absolut
>>>>> vodka the best, just the regular kind. The flavored vodkas are not my
>>>>> thing. I get good prices on Bacardi rum and Cuervo Gold tequila. There
>>>>> is a Mexican knock off of Contreau called Controy that is excellent in
>>>>> margaritas.
>>>> Looking at my bottle of Controy this minute and wondering how it would
>>>> taste in hot chocolate.
>>> I think it would be excellent. Chocolate and orange have always been a
>>> good blend.
>>
>> It was! (and will be)
>>>>> Last week I ran out of tequila and was not planing to go to Mexico until
>>>>> June when I see the dentist, so I bought some Sauza. It's almost good. I
>>>>> still prefer Cuervo in my margaritas, but an emergency is an emergency. <g>
>>>> A Mexican turned me onto Cabrito. Actually, after the first two, it
>>>> really doesn't matter. :-)
>>> Cabrito, if cooked well, is excellent meat. You are right about the
>>> Sauza <g>
>>
>> Cabrito (brand) tequilla.
>
>Never heard of it.
>>
>> I'm not too fond of goat meat. Too gamey.
>
>When it's in a Mexican pot roast kind of dish, it's really good. Not
>gamey at all. I don't do gamey. Won't eat venison, reindeer, elk, moose
>(yuck) or any of that stuff.
>>
>> There's a chain in SOCAL and Baja called "Guadelupe". The one here in
>> Ensenada serves goat meat tacos, lamb tacos and tongue tacos; they
>> also make good birria.
>
>In Ensenada I go for the fish tacos. Down near the water spout thing
>there are little shacks that sell the most wonderful fish tacos.

I've never been to La Buffadora, even though it's fairly close - I can
see the area acros the bay from my home. 'm not a sightseer.

It's called Guadalahara, not Guadalupe. I think they have a
restaurant in LA., too.

Fish tacos are good. Do you think they use lard? I found out the
first couple of years I lived here that you have to be careful where
you eat - especially with the carts in the summer months. Sometimes
the mayo or guacamole will be a bit "off", and you can be feeling
poorly for a couple of days.
--
mad

Mack A. Damia wrote:

> Fish tacos are good. Do you think they use lard? I found out the
> first couple of years I lived here that you have to be careful where
> you eat - especially with the carts in the summer months. Sometimes
> the mayo or guacamole will be a bit "off", and you can be feeling
> poorly for a couple of days.

The most probably do use lard. It's a staple in Mexican cuisine.

I haven't been back to Ensenada in years. I either make my own fish
tacos or order them at a wonderful Mexican (not Tex-Mex) restaurant here
in Harlingen. They make them with grilled fish, not fried fish.

I also make them myself sometimes.

I never get stuff off the carts. I know people who do and they seem to
be fine, but I won't take the chance.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Tue, 19 May 2009 08:31:00 -0500, Janet Wilder
> wrote:

>Mack A. Damia wrote:
>
>> Fish tacos are good. Do you think they use lard? I found out the
>> first couple of years I lived here that you have to be careful where
>> you eat - especially with the carts in the summer months. Sometimes
>> the mayo or guacamole will be a bit "off", and you can be feeling
>> poorly for a couple of days.
>
>The most probably do use lard. It's a staple in Mexican cuisine.
>
>I haven't been back to Ensenada in years. I either make my own fish
>tacos or order them at a wonderful Mexican (not Tex-Mex) restaurant here
>in Harlingen. They make them with grilled fish, not fried fish.
>
>I also make them myself sometimes.
>
>I never get stuff off the carts. I know people who do and they seem to
>be fine, but I won't take the chance.


They tell you not to eat anything off the carts in mexico on every
cruise I've been on, just not worth the chance.

On May 19, 8:41*am, wrote:
> On Tue, 19 May 2009 08:31:00 -0500, Janet Wilder
>
>
>
> > wrote:
> >Mack A. Damia wrote:
>
> >> Fish tacos are good. *Do you think they use lard? I found out the
> >> first couple of years I lived here that you have to be careful where
> >> you eat - especially with the carts in the summer months. *Sometimes
> >> the mayo or guacamole will be a bit "off", and you can be feeling
> >> poorly for a couple of days.
>
> >The most probably do use lard. It's a staple in Mexican cuisine.
>
> >I haven't been back to Ensenada in years. I either make my own fish
> >tacos or order them at a wonderful Mexican (not Tex-Mex) restaurant here
> >in Harlingen. They make them with grilled fish, not fried fish.
>
> >I also make them myself sometimes.
>
> >I never get stuff off the carts. I know people who do and they seem to
> >be fine, but I won't take the chance.
>
> They tell you not to eat anything off the carts *in mexico on every
> cruise I've been on, just not worth the chance.

I posted this last week, but for anyone who missed it:

" My nephew sometimes goes [to Mexico] with his parents. Several
years ago,
after his returning from Cancun, I told him that if anyone were to ask
him the question, 'How was Cancun?" that he should reply, "Well, it
ain't as good as fresh coon, but it was purty good.'"

--Bryan

On Tue, 19 May 2009 08:31:00 -0500, Janet Wilder
> wrote:

>I haven't been back to Ensenada in years. I either make my own fish
>tacos or order them at a wonderful Mexican (not Tex-Mex) restaurant here
>in Harlingen. They make them with grilled fish, not fried fish.

Grilled would appeal to me. I never developed a taste for fried fish
tacos.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 18 May 2009 14:42:11 -0700, Mark Thorson wrote:

> Janet Wilder wrote:
>>
>> 2 cups distilled water
>> 1 cup white Corn syrup
>> 1/2 cup sugar
>> 2 drops yellow food coloring -- (2 to 3)
>> 1 1/2 cups 188 proof grain alcohol
>> 6 drops Anise extract
>> 2 tsp Vanilla extract
>>
>> Boil water, corn syrup and sugar for 5 minutes. Add the remaining
>> ingredients and stir. Cover and let stand 1 month.
>
> Why distilled water? Why not cut the water in half
> and use a less concentrated alcohol which would be
> easier to find? In this state, you can't sell alcohol
> that concentrated.
>
> Why boil at all? It's not like you're extracting
> flavors from any herbs or spices. All of your ingredients
> except the sugar are liquids and don't need to be dissolved
> or extracted. 1/2 cup of sugar should dissolve easily
> in this brew.

it looks something like simple syrup, which i don't think you can make
without boiling.

your pal,
blake

> wrote in message
>>
>>I never get stuff off the carts. I know people who do and they seem to
>>be fine, but I won't take the chance.
>
>
> They tell you not to eat anything off the carts in mexico on every
> cruise I've been on, just not worth the chance.

Never had a problem myself, but I'm sure it can be. Also depends on where
too. Mexico is a big country with many different water sources, some more
pure than others. Anything cooked is better than anything raw and washed.

blake murphy wrote:
>
> On Mon, 18 May 2009 14:42:11 -0700, Mark Thorson wrote:
>
> > Why boil at all? It's not like you're extracting
> > flavors from any herbs or spices. All of your ingredients
> > except the sugar are liquids and don't need to be dissolved
> > or extracted. 1/2 cup of sugar should dissolve easily
> > in this brew.
>
> it looks something like simple syrup, which i don't think you can make
> without boiling.

I don't think a half cup of sugar should have any trouble
dissolving in 2 cups of water without boiling.

On Wed, 20 May 2009 11:05:28 -0700, Mark Thorson wrote:

> blake murphy wrote:
>>
>> On Mon, 18 May 2009 14:42:11 -0700, Mark Thorson wrote:
>>
>>> Why boil at all? It's not like you're extracting
>>> flavors from any herbs or spices. All of your ingredients
>>> except the sugar are liquids and don't need to be dissolved
>>> or extracted. 1/2 cup of sugar should dissolve easily
>>> in this brew.
>>
>> it looks something like simple syrup, which i don't think you can make
>> without boiling.
>
> I don't think a half cup of sugar should have any trouble
> dissolving in 2 cups of water without boiling.

probably not, but if a syrup was intended, i don't think you can get there
without boiling.

your pal,
blake