tag:blogger.com,1999:blog-1516199892122090215.post2894570178485277489..comments2024-03-29T01:11:42.151-04:00Comments on What Julia Ate: Triple SecJuliahttp://www.blogger.com/profile/08337291320368324416noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-1516199892122090215.post-67892817631535794622011-03-27T21:16:02.618-04:002011-03-27T21:16:02.618-04:00Super sweet of you, Sub-Tropicaligal!! So nice you...Super sweet of you, Sub-Tropicaligal!! So nice you got to hang with Shanna, that sounds fun and delicious. Jealous of your maple syrup exploits! Want to tap my trees next year...been saying that for a while now, though! Thanks for coming to "visit," and all your kind words! xo! (Even if it's not horses, though I don't think you'd want me preserving any horses, Oui?)<br />p.s. I made limoncello in the summer, and I'm not sure if I like it too much. I'll bust it out next time I see ya!Juliahttps://www.blogger.com/profile/08337291320368324416noreply@blogger.comtag:blogger.com,1999:blog-1516199892122090215.post-14950950424317790472011-03-27T18:12:43.735-04:002011-03-27T18:12:43.735-04:00And it all makes me think of Lemoncello, (spelling...And it all makes me think of Lemoncello, (spelling?) Have you done Lemoncello? What is it really? <br /><br />Thanks for all this though, I'm just loving your blog, but the pictures are making me really hungry, kofta? brisket? WTF? I gotta go eat something!<br /><br />Saw Shanna today, we had them over for a Vermont pancake brunch with local Vermont maple chicken sausage and hot cakes with Maple Syrup, (by the gallon!) that we got straight from the sugar house down the road when we were picking up horse hay. The farmer we get hay from brought us right into his sugar house and gave us hot "shots" of syrup right out of a tap from the steamy cooking trays. It was amazing! Thought of you. You'd love it!<br /><br />So, this a.m. as we chowed down maple style, Shanna mentioned reading your blog and we talked of you and your preserving ways. :) And although I'm not too bloggy usually, (cept equine) as you and I talked about, I am REALLY enjoying yours today J, and will check it more often. Thanks. DSub-Tropicaligalhttps://www.blogger.com/profile/10215782207900980979noreply@blogger.comtag:blogger.com,1999:blog-1516199892122090215.post-83327575034292865612011-03-22T20:36:02.207-04:002011-03-22T20:36:02.207-04:00Sara - I know, right? (On both counts!)Sara - I know, right? (On both counts!)Juliahttps://www.blogger.com/profile/08337291320368324416noreply@blogger.comtag:blogger.com,1999:blog-1516199892122090215.post-2294758582829303222011-03-21T22:26:22.648-04:002011-03-21T22:26:22.648-04:00Oh wow--now THIS is a cure for being marmaladed ou...Oh wow--now THIS is a cure for being marmaladed out. PS I want family in california that sends me more citrust that I know what to do with!Sarahttps://www.blogger.com/profile/17103453299489428431noreply@blogger.comtag:blogger.com,1999:blog-1516199892122090215.post-16215131272590494052011-03-21T21:08:58.762-04:002011-03-21T21:08:58.762-04:00Two by the Sea - Thanks! Indeed-y, on the 'rit...Two by the Sea - Thanks! Indeed-y, on the 'ritas. I hope you get some Sevilles!<br /><br />Meg - Ooo. Can't wait to hear how yours came out! Gosh, still haven't made that milk liqueur...<br /><br />Fatemeh - Thanks! Shelf stable. No refrigeration required!Juliahttps://www.blogger.com/profile/08337291320368324416noreply@blogger.comtag:blogger.com,1999:blog-1516199892122090215.post-43370742080452207012011-03-21T15:30:04.061-04:002011-03-21T15:30:04.061-04:00This looks great! Are you refrigerating the finish...This looks great! Are you refrigerating the finished product or is it shelf-stable?Fatemehhttp://www.gastronomie-sf.comnoreply@blogger.comtag:blogger.com,1999:blog-1516199892122090215.post-39633389317880239252011-03-21T15:09:51.373-04:002011-03-21T15:09:51.373-04:00That looks great! I love the idea of cooking the o...That looks great! I love the idea of cooking the oranges first (and saving them for later marmalading!) Looks great! I followed Mrs Wheelbarrows recipe except used regular oranges. I should give it a taste. I have no idea how long it has been hiding now =)meg- grow and resisthttp://www.growandresist.comnoreply@blogger.comtag:blogger.com,1999:blog-1516199892122090215.post-74450162962024229342011-03-21T15:03:01.368-04:002011-03-21T15:03:01.368-04:00Loving it! Great for margaritas too. Seville orang...Loving it! Great for margaritas too. Seville oranges are found in the Sacramento area of CA or Arizona...which is where I am headed this week. Hope to snag some.Two by the Seahttps://www.blogger.com/profile/09474536059429270933noreply@blogger.comtag:blogger.com,1999:blog-1516199892122090215.post-68571579933755611662011-03-21T13:49:09.357-04:002011-03-21T13:49:09.357-04:00RCakewalk - I used an inexpensive variety. Forgot ...RCakewalk - I used an inexpensive variety. Forgot what it was called. And it looks like your question was answered below!<br /><br />Anon - Thanks for pointing that out! It's true, the blue is only in some instances, from blue dye added to a colorless liqueur. Actually, it looks as if Curaçao was the progenitor of all of this Triple Sec madness. "Triple sec is a variety of curacao" (according to Wikipedia) so logic dictates that Cointreau too is a variety of curaçao. I saw a lot of conflicting information, so I tried to simplify it, but I'm by no means a pro on this topic!<br /><br />And thanks for noting what the base of Cointreau is, again, it was hazy and a few random posts said it was brandy-based. It wasn't even conclusive on their site, but perhaps I didn't dig deeply enough.<br /><br />Sarah - Good thing I was sick of marmalade!<br /><br />Protected Static - Thanks for "clearing" that up! (Sorry, ugh...)Juliahttps://www.blogger.com/profile/08337291320368324416noreply@blogger.comtag:blogger.com,1999:blog-1516199892122090215.post-9183983676835013172011-03-21T12:33:38.040-04:002011-03-21T12:33:38.040-04:00@RCakeWalk: brandy can be clear - it's the agi...@RCakeWalk: brandy can be clear - it's the aging process (and the addition of coloring in some cases) that turns it brown.protected statichttp://blog.protectedstatic.com/noreply@blogger.comtag:blogger.com,1999:blog-1516199892122090215.post-11920516915641687552011-03-21T12:31:18.068-04:002011-03-21T12:31:18.068-04:00This is such a tempting recipe! It's really go...This is such a tempting recipe! It's really got me thinking...Sarah|BHoodhttps://www.blogger.com/profile/15370343094204999154noreply@blogger.comtag:blogger.com,1999:blog-1516199892122090215.post-26712251378126289762011-03-21T12:30:38.072-04:002011-03-21T12:30:38.072-04:00Nice post. One correction: Grand Marnier is actual...Nice post. One correction: Grand Marnier is actually a curaçao. Curaçao comes in many different forms, not just the nasty blue variety.<br /><br />RCakeWalk: Cointreau is made from GNS (grain neutral spirits). However, brandy does come off of the still crystal clear, not brown, and you could make triple sec out of this "immature" brandy and yield a clear (or probably slightly orange-tinted) end product.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1516199892122090215.post-424365094976444482011-03-20T21:54:18.389-04:002011-03-20T21:54:18.389-04:00Hey - I'm doing this. I'm just about out ...Hey - I'm doing this. I'm just about out of Cointreau, which is a good enough reason to me... what kind of brandy did you use?<br /><br />Wonder if the Cointreau is brandy based, but then distilled somehow - since it's clear? Hmmmm.rcakewalkhttps://www.blogger.com/profile/13646758033700076277noreply@blogger.comtag:blogger.com,1999:blog-1516199892122090215.post-41597223388571563642011-03-20T21:08:24.506-04:002011-03-20T21:08:24.506-04:00Zemmely - Thanks for posting your link! I knew I s...Zemmely - Thanks for posting your link! I knew I saw another recipe somewhere, and it was yours! I'll add it to the post.<br /><br />Shae - I know you've been wanting to do this, too. I think you can do a version with sweet oranges, no? Though, do you ever get seville oranges by you?Juliahttps://www.blogger.com/profile/08337291320368324416noreply@blogger.comtag:blogger.com,1999:blog-1516199892122090215.post-44863588561353428892011-03-20T21:02:26.015-04:002011-03-20T21:02:26.015-04:00Jules: I am so excited that you did this. If I eve...Jules: I am so excited that you did this. If I ever get the right kind of oranges, I would like to do it, too. I have been enjoying adding Cointreau to things lately -- including marmalades before I, too, burned out on all things marmy. (I'm assuming that is a temporary condition for both of us, but we'll see.) That said, I didn't know that Cointreau and Grand Marnier were types of triple sec. I thought they were all their own thing. Thank you for teaching me!Shaehttps://www.blogger.com/profile/16901572938845138938noreply@blogger.comtag:blogger.com,1999:blog-1516199892122090215.post-25208419477607602292011-03-20T21:01:15.377-04:002011-03-20T21:01:15.377-04:00I'm waiting on our version of an orange liquor...I'm waiting on our version of an orange liquor to mellow--should be ready in a few months. (I posted about it last month: http://foodliteraturephilosophy.blogspot.com/2011/02/liquors-continued-home-made-orange.html)<br /><br />Your method sound really great--I'm bookmarking it right now, and will have to give it a try some time!zemmelyhttps://www.blogger.com/profile/01217872533250581698noreply@blogger.com