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Mixers, Water, Ice and Glasses

All of the ingredients in a cocktail contribute to the experience.


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Old 02-05-2008, 07:04 PM   #11
RumBarPhilly
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youre the queen of vanilla, im sure youve got something, just be subtle.
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Old 02-05-2008, 09:31 PM   #12
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Quote:
Originally Posted by Tiare View Post
Don`t have that, any good substitutes?
giver a shot of vanilla schnapps or perhaps Whalers vanilla rum
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Old 02-05-2008, 11:45 PM   #13
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Originally Posted by Tiare View Post
Any tips fpr some nice drinks with Guanabana juice? it reminds me a bit of Guava juice..
Guavas have a very special place in my heart. The intoxicating aroma of guava juice boiling with sugar in a large pot on the stove meant grandmother (Geneva) was making guava jelly. It was a delicacy that all our relatives would fight over. Using a wooden spoon, she would test the boiling liquid by lifting a spoonful up and turning it to drip. When the third drop of tacky liquid hung to the spoon and refused to drop, she's turn off the fire quickly and cool the liquid treasure down to be stored into ball jars. Home-made guava jelly is pure bliss...

Also, we had a guava orchard nearby and as kids would take the very ripe, soft, squishy, sweet, sticky fruit and throw them at each other like snowballs. To be hit in the upper body or head with a soft, ripe guava was like getting hit with a tomato -- yucky messy goo.

Guanabana, on the other hard, to me is a very subtle, tropical, thick component in some of the nest milkshakes I've ever had. The Cubans add too much sugar to their batidos, but it's a wonderful flavor.
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Old 02-06-2008, 12:25 AM   #14
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Stroll down memory lane...

Wish I had stories like that, for me it was...
"Every April, I could always tell it was Passover, as I couldnt get enough of the whiff of gefilte fish..."
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Old 02-06-2008, 02:07 AM   #15
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Oh gefilte fish (pisces efercius, taxonomically)....Perhaps one of the finest dishes known to man. Considering I only know two people who can produce an edible product, apparently one of the hardest to cook as well.
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Old 02-06-2008, 02:34 AM   #16
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So... what the heck's up with the gelatin?
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Old 02-06-2008, 03:58 AM   #17
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Whenever a Guava is seen in any supermarket here its sealed in plastic and cost$$$..:eek:i have had one only occasionally just to try..

And by the way..what is gefilte fish?
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Old 02-06-2008, 06:33 AM   #18
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Quote:
Originally Posted by RumBarPhilly View Post
Stroll down memory lane...

Wish I had stories like that, for me it was...
"Every April, I could always tell it was Passover, as I couldnt get enough of the whiff of gefilte fish..."
And my stories go "and we all looked forward to mama completing dinner - and, even now when I hear a microwave 'ping'..."
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Old 02-06-2008, 07:51 AM   #19
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Whenever a Guava is seen in any supermarket here its sealed in plastic and cost$$$..:eek:i have had one only occasionally just to try..

And by the way..what is gefilte fish?
gava paste is ubiquitous here in the US, every grocery store has it in the latin food aisle. Perhaps a specialty retailer may have it where you live? it comes in a round flat tin.
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Old 02-06-2008, 08:26 AM   #20
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How does the Guava paste tastes like compared to fresh Guava puree?
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