In article >,
Dave Smith > wrote:

> One hot summer I decided to try it as a drink. It went down well. I had
> another and another, and maybe a few more. I should have known that
> anything that could be used for a flambe would be potent. It snuck up on
> me with a powerful kick.

A one ounce shot turns my gullet into a big hot licorice tube for about
ten seconds. Hmm... Maybe I'll take out a loan and buy some. I haven't
had a shot in a generation.

leo

On Thursday, April 2, 2009 at 5:56:24 PM UTC-5, Kris wrote:
> Good evening all,
>
> I want to make a recipe that calls for 1 TB of pernod.
>
> I am not buying a whole bottle of expensive liquor for THAT little!
> What else would be a sub for it? Sambuca (which I don'thave either)??
>
> Thanks for any help,
>
> Kris

I am also in a Pernod fix. Can't justify buying a $70 bottle of alcohol for 1 Tablespoon required for a recipe - another Ina Garten recipe I should add, from her recipe book: How Easy is That? The recipe is Roasted Shrimp with Feta. I have some pure Anise extract and a good airline sized bottle of Vodka from Estonia. On the side of teh Anise extract it says 1/2 tsp. extract = 1 tbsp anise liqueur. Maybe I don't need to Vodka after all...

On Sun, 25 Nov 2018 15:38:10 -0800 (PST),
wrote:

>On Thursday, April 2, 2009 at 5:56:24 PM UTC-5, Kris wrote:
>> Good evening all,
>>
>> I want to make a recipe that calls for 1 TB of pernod.
>>
>> I am not buying a whole bottle of expensive liquor for THAT little!
>> What else would be a sub for it? Sambuca (which I don'thave either)??
>>
>> Thanks for any help,
>>
>> Kris
>
>I am also in a Pernod fix. Can't justify buying a $70 bottle of alcohol for 1 Tablespoon required for a recipe - another Ina Garten recipe I should add, from her recipe book: How Easy is That? The recipe is Roasted Shrimp with Feta. I have some pure Anise extract and a good airline sized bottle of Vodka from Estonia. On the side of teh Anise extract it says 1/2 tsp. extract = 1 tbsp anise liqueur. Maybe I don't need to Vodka after all...

It would help to know what you are cooking.
I might buy a bulb of fennnel and use some of the fronds steeped in
vodka... plus I enjoy eating a raw fennel bulb.

On 11/25/2018 7:04 PM, wrote:
> On Sun, 25 Nov 2018 15:38:10 -0800 (PST),
> wrote:
>
>> On Thursday, April 2, 2009 at 5:56:24 PM UTC-5, Kris wrote:
>>> Good evening all,
>>>
>>> I want to make a recipe that calls for 1 TB of pernod.
>>>
>>> I am not buying a whole bottle of expensive liquor for THAT little!
>>> What else would be a sub for it? Sambuca (which I don'thave either)??
>>>
>>> Thanks for any help,
>>>
>>> Kris
>>
>> I am also in a Pernod fix. Can't justify buying a $70 bottle of alcohol for 1 Tablespoon required for a recipe - another Ina Garten recipe I should add, from her recipe book: How Easy is That? The recipe is Roasted Shrimp with Feta. I have some pure Anise extract and a good airline sized bottle of Vodka from Estonia. On the side of teh Anise extract it says 1/2 tsp. extract = 1 tbsp anise liqueur. Maybe I don't need to Vodka after all...
>
> It would help to know what you are cooking.
> I might buy a bulb of fennnel and use some of the fronds steeped in
> vodka... plus I enjoy eating a raw fennel bulb.
>
It would certainly help to know. The person is replying to a post from
2009. Apparently Google Group users don't have calenders.

Jill

On Sun, 25 Nov 2018 15:38:10 -0800 (PST),
wrote:

>On Thursday, April 2, 2009 at 5:56:24 PM UTC-5, Kris wrote:
>> Good evening all,
>>
>> I want to make a recipe that calls for 1 TB of pernod.
>>
>> I am not buying a whole bottle of expensive liquor for THAT little!
>> What else would be a sub for it? Sambuca (which I don'thave either)??
>>
>> Thanks for any help,
>>
>> Kris
>
>I am also in a Pernod fix. Can't justify buying a $70 bottle of alcohol for 1 Tablespoon required for a recipe - another Ina Garten recipe I should add, from her recipe book: How Easy is That? The recipe is Roasted Shrimp with Feta. I have some pure Anise extract and a good airline sized bottle of Vodka from Estonia. On the side of teh Anise extract it says 1/2 tsp. extract = 1 tbsp anise liqueur. Maybe I don't need to Vodka after all...


I hope she found the answer

On 11/25/2018 6:38 PM, wrote:
> On Thursday, April 2, 2009 at 5:56:24 PM UTC-5, Kris wrote:
>> Good evening all,
>>
>> I want to make a recipe that calls for 1 TB of pernod.
>>
>> I am not buying a whole bottle of expensive liquor for THAT little!
>> What else would be a sub for it? Sambuca (which I don'thave either)??
>>
>> Thanks for any help,
>>
>> Kris
>
> I am also in a Pernod fix. Can't justify buying a $70 bottle of alcohol for 1 Tablespoon required for a recipe - another Ina Garten recipe I should add, from her recipe book: How Easy is That? The recipe is Roasted Shrimp with Feta. I have some pure Anise extract and a good airline sized bottle of Vodka from Estonia. On the side of teh Anise extract it says 1/2 tsp. extract = 1 tbsp anise liqueur. Maybe I don't need to Vodka after all...
>

Most anything with anise should do.
Pernod belongs to the family of spirits whose flavor is dominated by the
aroma of anise. Other members of the family include anisette, Greek
ouzo, Turkish raki, and pastis, which is flavored with licorice as well
as anise. Anise spirits differ widely in their alcoholic strength and
sweetness.

On 26 Nov 2018, Ed Pawlowski wrote
(in article >):

> On 11/25/2018 6:38 PM, wrote:
> > On Thursday, April 2, 2009 at 5:56:24 PM UTC-5, Kris wrote:
> > > Good evening all,
> > >
> > > I want to make a recipe that calls for 1 TB of pernod.
> > >
> > > I am not buying a whole bottle of expensive liquor for THAT little!
> > > What else would be a sub for it? Sambuca (which I don'thave either)??
> > >
> > > Thanks for any help,
> > >
> > > Kris
> >
> > I am also in a Pernod fix. Can't justify buying a $70 bottle of alcohol for
> > 1 Tablespoon required for a recipe - another Ina Garten recipe I should
> > add, from her recipe book: How Easy is That? The recipe is Roasted Shrimp
> > with Feta. I have some pure Anise extract and a good airline sized bottle
> > of Vodka from Estonia. On the side of teh Anise extract it says 1/2 tsp.
> > extract = 1 tbsp anise liqueur. Maybe I don't need to Vodka after all...
>
> Most anything with anise should do.
> Pernod belongs to the family of spirits whose flavor is dominated by the
> aroma of anise. Other members of the family include anisette, Greek
> ouzo, Turkish raki, and pastis, which is flavored with licorice as well
> as anise. Anise spirits differ widely in their alcoholic strength and
> sweetness.

Have you thought of blitzing up some fennel to a pulp, and adding that?

Saves having to buy expensive alcohol and should give an aniseed background
to a dish.

wrote:
> On Sun, 25 Nov 2018 15:38:10 -0800 (PST),
> wrote:
>
>> On Thursday, April 2, 2009 at 5:56:24 PM UTC-5, Kris wrote:
>>> Good evening all,
>>>
>>> I want to make a recipe that calls for 1 TB of pernod.
>>>
>>> I am not buying a whole bottle of expensive liquor for THAT little!
>>> What else would be a sub for it? Sambuca (which I don'thave either)??
>>>
>>> Thanks for any help,
>>>
>>> Kris
>>
>> I am also in a Pernod fix. Can't justify buying a $70 bottle of alcohol for 1 Tablespoon required for a recipe - another Ina Garten recipe I should add, from her recipe book: How Easy is That? The recipe is Roasted Shrimp with Feta. I have some pure Anise extract and a good airline sized bottle of Vodka from Estonia. On the side of teh Anise extract it says 1/2 tsp. extract = 1 tbsp anise liqueur. Maybe I don't need to Vodka after all...
>
> It would help to know what you are cooking.
> I might buy a bulb of fennnel and use some of the fronds steeped in
> vodka... plus I enjoy eating a raw fennel bulb.
>

Popeye, when yoose start drinking yoose vodka, dem fennel bulbs always
end up in yoose rectum.

And yoose always blames yoose brudder.