So now what do I do? I've always enjoyed one or two courtesy of a neighbor
or visitor, and today I bought myself a three-pound sack. I can consume just
so many on a given day and I wonder how best to store them while I'm working
my way through the batch. Counter? Fridge?

Felice

On Jan 26, 12:56*pm, "Felice" > wrote:
> So now what do I do? I've always enjoyed one or two courtesy of a neighbor
> or visitor, and today I bought myself a three-pound sack. I can consume just
> so many on a given day and I wonder how best to store them while I'm working
> my way through the batch. Counter? Fridge?
>
> Felice

Google: "Storage of clementines"

"Chemo the Clown" > wrote in message
...
On Jan 26, 12:56 pm, "Felice" > wrote:
> > So now what do I do? I've always enjoyed one or two courtesy of a
> > neighbor
> > or visitor, and today I bought myself a three-pound sack. I can consume
> > just
> > so many on a given day and I wonder how best to store them while I'm
> > working
> > my way through the batch. Counter? Fridge?
>
> Felice

> Google: "Storage of clementines"

Thanks for not telling me Google is my friend. Chemo, I've been around here
long enough to be allowed to ask for a personal opinion from friends once in
a while.

Felice

Felice wrote:
>>> So now what do I do? I've always enjoyed one or two courtesy of a
>>> neighbor
>>> or visitor, and today I bought myself a three-pound sack. I can
>>> consume just
>>> so many on a given day and I wonder how best to store them while
>>> I'm
>>> working
>>> my way through the batch. Counter? Fridge?
>>
>> Felice

I love clementines. I have always stored them in the vegetable bin of
the refrigerator - they don't store well on the counter. If you're
like me, they won't last long!

Dora

"Dora" > wrote in message
...
> Felice wrote:
>>>> So now what do I do? I've always enjoyed one or two courtesy of a
>>>> neighbor
>>>> or visitor, and today I bought myself a three-pound sack. I can
>>>> consume just
>>>> so many on a given day and I wonder how best to store them while I'm
>>>> working
>>>> my way through the batch. Counter? Fridge?
>>>
>>> Felice
>
> I love clementines. I have always stored them in the vegetable bin of the
> refrigerator - they don't store well on the counter. If you're like me,
> they won't last long!
>
> Dora

Thanks, Dora. I've already gone through a few and stashed the rest in the
vegetable bin.

Felice

Felice wrote:
> "Dora" > wrote in message
> ...
>> Felice wrote:
>>>>> So now what do I do? I've always enjoyed one or two courtesy of a
>>>>> neighbor
>>>>> or visitor, and today I bought myself a three-pound sack. I can
>>>>> consume just
>>>>> so many on a given day and I wonder how best to store them while
>>>>> I'm working
>>>>> my way through the batch. Counter? Fridge?
>>>>
>>>> Felice
>>
>> I love clementines. I have always stored them in the vegetable bin
>> of the refrigerator - they don't store well on the counter. If
>> you're like me, they won't last long!
>>
>> Dora
>
> Thanks, Dora. I've already gone through a few and stashed the rest in
> the vegetable bin.
>
> Felice

Good idea. They rot quickly on the counter, alas.

On Jan 26, 1:29*pm, "Felice" > wrote:
> "Chemo the Clown" > wrote in ...
> On Jan 26, 12:56 pm, "Felice" > wrote:
>
> > > So now what do I do? I've always enjoyed one or two courtesy of a
> > > neighbor
> > > or visitor, and today I bought myself a three-pound sack. I can consume
> > > just
> > > so many on a given day and I wonder how best to store them while I'm
> > > working
> > > my way through the batch. Counter? Fridge?
>
> > Felice
> > Google: "Storage of clementines"
>
> Thanks for not telling me Google is my friend. Chemo, I've been around here
> long enough to be allowed to ask for a personal opinion from friends once in
> a while.
>
> Felice

Sorry...I forgot. Google is your friend.

"Felice" > wrote in message
...
> So now what do I do? I've always enjoyed one or two courtesy of a neighbor
> or visitor, and today I bought myself a three-pound sack. I can consume
> just so many on a given day and I wonder how best to store them while I'm
> working my way through the batch. Counter? Fridge?
>
> Felice

We went to visit our friends in Bonsall, California. They have about an
acre of tangerines. A particularly dangerous fruit fly had been found
blocks over, and they were in the quarantine area. Their heavy laden trees
of tangerines had to just drop and rot. What a shame. I walked down there,
and ate about a dozen. Like eating candy. I could not find one that was
bad in any way. Such a shame. They made home made tangelade, that is
tangerine marmalade, and hope they get some made this year, too.

I'd vote fridge. We bought a flat of them, and slowly ate them. They
stayed good in the fridge. They were hard to peel. Much harder than our
friend's tangerines, which peeled the easiest of anything next to a banana I
have seen.

Steve

Love clementines and find they keep very well in the fridge...enjoy!
Golfdoc

"Steve B" > wrote in message
...
>
> "Felice" > wrote in message
> ...
>> So now what do I do? I've always enjoyed one or two courtesy of a
>> neighbor or visitor, and today I bought myself a three-pound sack. I can
>> consume just so many on a given day and I wonder how best to store them
>> while I'm working my way through the batch. Counter? Fridge?
>>
>> Felice

> We went to visit our friends in Bonsall, California. They have about an
> acre of tangerines. A particularly dangerous fruit fly had been found
> blocks over, and they were in the quarantine area. Their heavy laden
> trees of tangerines had to just drop and rot. What a shame. I walked
> down there, and ate about a dozen. Like eating candy. I could not find
> one that was bad in any way. Such a shame. They made home made
> tangelade, that is tangerine marmalade, and hope they get some made this
> year, too.
>
> I'd vote fridge. We bought a flat of them, and slowly ate them. They
> stayed good in the fridge. They were hard to peel. Much harder than our
> friend's tangerines, which peeled the easiest of anything next to a banana
> I have seen.

Live and learn! I didn't realize a clem was a kind of tangerine -- I thought
they were something on their own! And yes, they surely are like eating
candy!

Felice

Felice wrote:
> So now what do I do? I've always enjoyed one or two courtesy of a neighbor
> or visitor, and today I bought myself a three-pound sack. I can consume just
> so many on a given day and I wonder how best to store them while I'm working
> my way through the batch. Counter? Fridge?
>
> Felice
>
>
I keep mine in the fruit drawer of the fridge, they stay fresh for a
long time there.

-"Felice" > wrote in message
...
> So now what do I do? I've always enjoyed one or two courtesy of a neighbor
> or visitor, and today I bought myself a three-pound sack. I can consume
> just so many on a given day and I wonder how best to store them while I'm
> working my way through the batch. Counter? Fridge?
>
> Felice
>

I'm on my 5th case of the season (5# cases). Eat 2 or 3 every day. They
keep just fine in my dining room - but my house is very cool. Would suggest
a cool room - perhaps where the heat is turned/blocked off for the winter -
but where they would not freeze. This will probably be the last of the
season since my grocery does not carry them through the winter - and the
display is down to about 10 cases with no signs of being restocked.

Only 1 has spoiled so far this season.

JonquilJan

Learn something new every day
As long as you are learning, you are living
When you stop learning, you start dying

"JonquilJan" > wrote in message
. ..
>
> -"Felice" > wrote in message
> ...
>> So now what do I do? I've always enjoyed one or two courtesy of a
>> neighbor or visitor, and today I bought myself a three-pound sack. I can
>> consume just so many on a given day and I wonder how best to store them
>> while I'm working my way through the batch. Counter? Fridge?
>>
>> Felice

> I'm on my 5th case of the season (5# cases). Eat 2 or 3 every day. They
> keep just fine in my dining room - but my house is very cool. Would
> suggest a cool room - perhaps where the heat is turned/blocked off for the
> winter - but where they would not freeze. This will probably be the last
> of the season since my grocery does not carry them through the winter -
> and the display is down to about 10 cases with no signs of being
> restocked.
>
> Only 1 has spoiled so far this season.
>
> JonquilJan

Wow! You must hold some kind of record! So far I have room in my fridge but
if start hoarding I guess I can use my balcony!

Felice

On Tue, 26 Jan 2010 15:56:00 -0500, "Felice" >
wrote:

>So now what do I do? I've always enjoyed one or two courtesy of a neighbor
>or visitor, and today I bought myself a three-pound sack. I can consume just
>so many on a given day and I wonder how best to store them while I'm working
>my way through the batch. Counter? Fridge?
>
3 pounds isn't that much. Keep them on the counter. Put them in the
fridge if you like eating them cold (that would be me).

Happy eating! I love mandarin/tangerines and tangelos. Now you're
making me want some.

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

On Jan 26, 3:56*pm, "Felice" > wrote:
> So now what do I do? I've always enjoyed one or two courtesy of a neighbor
> or visitor, and today I bought myself a three-pound sack. I can consume just
> so many on a given day and I wonder how best to store them while I'm working
> my way through the batch. Counter? Fridge?
>
> Felice

We keep the 5# box on the counter, and it lasts at least a week. But
our house doesn't go above 65F, and the kitchen is one of the colder
rooms (long story).

They should be fine in the fridge in the fruit drawer. Or you could
come visit us and bring some<G> We'll exchange them for some of the
honeybells, grapefruit, and gigundus navel oranges my BIL sent us from
Florida.

maxine n ri

Anyone a pearl tapioca fan? And can you tell me the best way to prepare
it? I remember how much I liked it (decades go) but the pearl tapioca
available in the Indian section of the grocery store does not include
cooking directions. Thanks! jh

(j h) wrote:
>
>Anyone a pearl tapioca fan? And can you tell me the best way to prepare
>it? I remember how much I liked it (decades go) but the pearl tapioca
>available in the Indian section of the grocery store does not include
>cooking directions.

What you find in Indian food sections is usually "sago"... prepare the
same as tapioca.

PEARL TAPIOCA PUDDING

1/2 C. pearl tapioca
2 C. milk
2 eggs
1/2 c. sugar
1/4 C. milk
1 1/2 tsp. vanilla

Soak tapioca overnight

Cook tapioca and the 2 C.
milk in top of double boiler
until tapioca becomes clear.

Mix eggs and sugar together and thin with
the 1/4 C. milk.

Cook till thick and add vanilla
---

Pearl Tapioca Pudding

1/2 cup tapioca
2 1/2 cups milk
1/2 tsp salt
1/2 cup sugar
2 eggs, separated
1/2 tsp vanilla

Soak Tapioca in 2 cups room temp water overnight.
Drain water. In double boiler, heat milk until
just no longer cold. Add salt and tapioca. Continue
heating till small bubbles appear at side of pan.
Cover, turn heat to very low, and cook for one hour.
Make sure milk mixture does not simmer or boil.
Separate egg whites from yolks. Beat yolks and sugar
together till light yellow. Add a little of the hot
mixture to the egg yolks and blend. Then add yolk
mixture too the hot milk mixture, stirring constantly.
Place double boiler over medium heat and cook till
thick, about 15 minutes. Beat egg whites till stiff,
fold into the hot mixture, add vanilla. Serve warm or
chilled.
---

Reese Large Pearl Tapioca
Sago Pudding (Gula Melaka)

Gula Melaka is the name of the brown palm sugar
tapped from the coconut tree. It has a fragrance
so intensely delicious that it needs only the
addition of thick coconut cream to create a sauce
of unsurpassed richness. This is poured over a
simple pudding made from sago pearls.

Ingredients

210 grammes (7 oz) sago
10 cups water
210 grammes (7 oz) palm sugar
Half cup water
2 grated coconuts
Quarter tsp salt

Instructions to Cook

Wash one big jelly mould or eight small jelly moulds
and do not wipe dry. Wash the sago in a large basin
of water. Drain. Boil water in a large saucepan, add
sago a little a time, stirring after each addition to
ensure that the sago does not stick together in lumps.
After all the sago has been added, let the water come
to boil again and turn it to low heat stirring once or
twice to keep the grains apart. Turn off the fire when
the grains turn translucent. Pour the mixture into a
large sieve to drain off the water. Put mixture into a
large basin of cold water and stir with a spoon. Once
again, drain all the water through a sieve. Pour the
sago in the jelly moulds. Smooth down the top, cool
and store overnight in the fridge. Boil palm sugar
and water till sugar melts. Strain to remove grit.
Squeeze coconut through a piece of muslin for thick
milk. Store in the fridge. The pudding, sauce and coconut
milk should be very cold when you serve them. The pudding
can be removed from jelly mould by easing the sides off with
a knife. The two sauces should be offered separately and each
person pours a little of each over the pudding. Replace palm
sugar with molasses and fresh coconut milk with liquid processed
coconut milk in cans or packets. Serves 6 to 8 people.

Thanks for the Pearl Tapioca recipes! The first and plainest looks like
what I remember making, but the other recipes look really good, too, and
will also be tried. I used eggs, but the non egg recipe (Arri) sounds
like what is served at the Indian-Pakistani-Afghan restaurant around the
corner. (Yes, the restaurant really exists and serves good food.) jh

j h wrote:
> Thanks for the Pearl Tapioca recipes! The first and plainest looks like
> what I remember making, but the other recipes look really good, too, and
> will also be tried. I used eggs, but the non egg recipe (Arri) sounds
> like what is served at the Indian-Pakistani-Afghan restaurant around the
> corner. (Yes, the restaurant really exists and serves good food.) jh
>


I love fish eyes and glue. I probably have some pearl tapioca in the
pantry and would make some right away except that it needs to be soaked
over night. I like it with eggs in it.

j h wrote:
>
> Anyone a pearl tapioca fan? And can you tell me the best way to prepare
> it? I remember how much I liked it (decades go) but the pearl tapioca
> available in the Indian section of the grocery store does not include
> cooking directions. Thanks! jh

It does best soaked in plenty of water overnight, particularly if they
are the large fish eyes

Then drain and just cook it in milk until any opacity is gone and the
pearls are tender. Add vanilla and sugar to taste and there you are
We never make the type that involves eggs.


We like the Vietnamese tapioca which comes in nice shapes and artificial
colours LOL.

In article >,
"Felice" > wrote:

> So now what do I do? I've always enjoyed one or two courtesy of a neighbor
> or visitor, and today I bought myself a three-pound sack. I can consume just
> so many on a given day and I wonder how best to store them while I'm working
> my way through the batch. Counter? Fridge?
>
> Felice

BTDT. I store them the way the store sells them, usually ‹ on the
counter, but I'd put half in the fridge and half on the counterf (so you
won't forget about them).

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Banana-nut Cake, 1-24-2010

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Felice" > wrote:
>
>> So now what do I do? I've always enjoyed one or two courtesy of a
>> neighbor
>> or visitor, and today I bought myself a three-pound sack. I can consume
>> just
>> so many on a given day and I wonder how best to store them while I'm
>> working
>> my way through the batch. Counter? Fridge?
>>
>> Felice
>
> BTDT. I store them the way the store sells them, usually < on the
> counter, but I'd put half in the fridge and half on the counterf (so you
> won't forget about them).

Oh, clever Barb! You're right, of course. I might indeed forget about them
in the fridge, but if I keep a day's ration on the counter I'll see them
(and eat them) all day long.

Fleece

Melba's Jammin' wrote:
> In article >,
> "Felice" > wrote:
>
>> So now what do I do? I've always enjoyed one or two courtesy of a neighbor
>> or visitor, and today I bought myself a three-pound sack. I can consume just
>> so many on a given day and I wonder how best to store them while I'm working
>> my way through the batch. Counter? Fridge?
>>
>> Felice
>


Some of each. Last year I made Limoncello using clementines
(yes, I know) and it was wonderful.

Limoncello de Capri

Take the zest from ~8 lemons and soak in 1 liter Everclear for 4
days at room temp. On the fourth day, mix 1 kg sugar with 1
liter water. Once sugar is completely dissolved, combine with
Everclear/lemon mixture and mix well.

Let sit 5-10 minutes, then strain out the lemon zest. Keep
refrigerated or frozen, serve cold. Other citrus fruits may be
substituted for lemons (clementines are sublime, grapefruit are
too bitter.)

Recipe may be easily scaled up or down as desired.

Note: Everclear is much tastier than vodka because it does
NOT draw out the bitter compounds in the zest.

gloria p

"gloria.p" > wrote in
:

> Melba's Jammin' wrote:
>> In article >,
>> "Felice" > wrote:
>>
>>> So now what do I do? I've always enjoyed one or two courtesy of a
>>> neighbor or visitor, and today I bought myself a three-pound sack. I
>>> can consume just so many on a given day and I wonder how best to store
>>> them while I'm working my way through the batch. Counter? Fridge?
>>>
>>> Felice
>>
>
>
> Some of each. Last year I made Limoncello using clementines
> (yes, I know) and it was wonderful.
>
> Limoncello de Capri
>
> Take the zest from ~8 lemons and soak in 1 liter Everclear for 4
> days at room temp. On the fourth day, mix 1 kg sugar with 1
> liter water. Once sugar is completely dissolved, combine with
> Everclear/lemon mixture and mix well.
>
> Let sit 5-10 minutes, then strain out the lemon zest. Keep
> refrigerated or frozen, serve cold. Other citrus fruits may be
> substituted for lemons (clementines are sublime, grapefruit are
> too bitter.)
>
> Recipe may be easily scaled up or down as desired.
>
> Note: Everclear is much tastier than vodka because it does
> NOT draw out the bitter compounds in the zest.
>
> gloria p
>




Hmmmmmmmmmmmmmmmmmm, sounds great!! Now, if we could just get Everclear
over here.



--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

On Thu, 28 Jan 2010 02:29:21 GMT, PeterL1
> wrote:

>Hmmmmmmmmmmmmmmmmmm, sounds great!! Now, if we could just get Everclear
>over here.

Aka: neutral grain spirit. I'm sure you've got something similar over
there.

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

sf > wrote in :

> On Thu, 28 Jan 2010 02:29:21 GMT, PeterL1
> > wrote:
>
>>Hmmmmmmmmmmmmmmmmmm, sounds great!! Now, if we could just get Everclear
>>over here.
>
> Aka: neutral grain spirit. I'm sure you've got something similar over
> there.
>


Only if we make it ourselves....... but then, it's not a 'grain' spirit.

I'm looking online now to see if there's anywhere around that sells something
like it.


--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

PeterL1 wrote:
> "gloria.p" > wrote in

>
> Hmmmmmmmmmmmmmmmmmm, sounds great!! Now, if we could just get Everclear
> over here.
>
>
>



From Wikipedia:

Everclear is a brand of neutral grain spirit that is available at
concentrations of 75.5% alcohol (151 proof) and 95% alcohol (190
proof),[1] in contrast to hard liquors such as rum and vodka, which
typically contain 40%–60% alcohol (80–120 proof).

Since 95.6% ethanol and 4.4% water form an azeotrope (meaning that
simple distillation cannot remove any of the remaining water), 191-proof
spirits are the maximum proof that is available from the distilled
beverage industry.

Because Everclear is a neutral grain spirit, it is relatively low in
congeners.

Everclear is manufactured by Luxco (formerly the David Sherman Company).[2]

The 190 proof variation is considered by the Guiness Book of World
Records, as the most potent spirit in the world.

gloria p

"gloria.p" > wrote in -
september.org:

> PeterL1 wrote:
>> "gloria.p" > wrote in
>
>>
>> Hmmmmmmmmmmmmmmmmmm, sounds great!! Now, if we could just get Everclear
>> over here.
>>
>>
>>
>
>
>
> From Wikipedia:
>
> Everclear is a brand of neutral grain spirit that is available at
> concentrations of 75.5% alcohol (151 proof) and 95% alcohol (190
> proof),[1] in contrast to hard liquors such as rum and vodka, which
> typically contain 40%–60% alcohol (80–120 proof).
>
> Since 95.6% ethanol and 4.4% water form an azeotrope (meaning that
> simple distillation cannot remove any of the remaining water), 191-proof
> spirits are the maximum proof that is available from the distilled
> beverage industry.
>
> Because Everclear is a neutral grain spirit, it is relatively low in
> congeners.
>
> Everclear is manufactured by Luxco (formerly the David Sherman Company).
[2]
>
> The 190 proof variation is considered by the Guiness Book of World
> Records, as the most potent spirit in the world.
>
> gloria p
>


Thanks Ms P. Been looking for something like it, but they won't allow
stuff like that here in Oz.

Don't know why though. They let people drink Bundy Rum, and that shit will
rot your brain!!

When I distil my own spirit, it comes out at between 70-80%, but it's not
made from 'grain'......... and needs to be 'knocked down' to around 45%
and have the edges knocked off with a 'smoothing agent'. After that, it's
quite palatable.



--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

On Wed, 27 Jan 2010 10:21:41 -0700, gloria.p wrote:

> Melba's Jammin' wrote:
>> In article >,
>> "Felice" > wrote:
>>
>>> So now what do I do? I've always enjoyed one or two courtesy of a neighbor
>>> or visitor, and today I bought myself a three-pound sack. I can consume just
>>> so many on a given day and I wonder how best to store them while I'm working
>>> my way through the batch. Counter? Fridge?
>>>
>>> Felice
>>
>
> Some of each. Last year I made Limoncello using clementines
> (yes, I know) and it was wonderful.
>
> Limoncello de Capri
>
> Take the zest from ~8 lemons and soak in 1 liter Everclear for 4
> days at room temp. On the fourth day, mix 1 kg sugar with 1
> liter water. Once sugar is completely dissolved, combine with
> Everclear/lemon mixture and mix well.
>
> Let sit 5-10 minutes, then strain out the lemon zest. Keep
> refrigerated or frozen, serve cold. Other citrus fruits may be
> substituted for lemons (clementines are sublime, grapefruit are
> too bitter.)
>
> Recipe may be easily scaled up or down as desired.
>
> Note: Everclear is much tastier than vodka because it does
> NOT draw out the bitter compounds in the zest.
>
> gloria p

i'm not sure why the everclear would be superior to vodka in this respect.
at any rate, i thought the thing was to take care in zesting the fruit so
that you don't include the bitter (white) pith.

your pal,
blake

On Thu, 28 Jan 2010 12:18:31 -0500, blake murphy
> wrote:

>i'm not sure why the everclear would be superior to vodka in this respect.
>at any rate, i thought the thing was to take care in zesting the fruit so
>that you don't include the bitter (white) pith.

I think I said in this ng that when I talked to Italians about how
they made their limoncello, they said they went to the pharmacy to buy
their alcohol and were very much against the use of vodka because it
had a flavor of its own. They recommended finding a flavorless
alcohol. In this case Everclear is a "neutral grain spirit", so I can
understand why limoncello would be an excellent use for it.

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

sf wrote on Thu, 28 Jan 2010 10:08:57 -0800:

>> i'm not sure why the everclear would be superior to vodka in
>> this respect. at any rate, i thought the thing was to take
>> care in zesting the fruit so that you don't include the
>> bitter (white) pith.

> I think I said in this ng that when I talked to Italians about
> how they made their limoncello, they said they went to the
> pharmacy to buy their alcohol and were very much against the
> use of vodka because it had a flavor of its own. They
> recommended finding a flavorless alcohol. In this case
> Everclear is a "neutral grain spirit", so I can understand why
> limoncello would be an excellent use for it.

I suppose I shouldn't say this since I have only made limoncillo once
but I think the cheapest vodka works quite well. It certainly does for
pepper vodka, which is fortunate since the stores don't seem to carry
much variety. (Or even any; Absolut Peppar Vodka is a travesty, IMHO.)


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Thu, 28 Jan 2010 10:08:57 -0800, sf wrote:

> On Thu, 28 Jan 2010 12:18:31 -0500, blake murphy
> > wrote:
>
>>i'm not sure why the everclear would be superior to vodka in this respect.
>>at any rate, i thought the thing was to take care in zesting the fruit so
>>that you don't include the bitter (white) pith.
>
> I think I said in this ng that when I talked to Italians about how
> they made their limoncello, they said they went to the pharmacy to buy
> their alcohol and were very much against the use of vodka because it
> had a flavor of its own. They recommended finding a flavorless
> alcohol. In this case Everclear is a "neutral grain spirit", so I can
> understand why limoncello would be an excellent use for it.

well, if you look at most bottles of (plain) vodka, it will say '100%
neutral grain spirits,' just with more water added than everclear. the
better brands of vodka will maybe be double- or triple-distilled or
filtered thru charcoal or some other nonsense for a less harsh flavor.

your pal,
blake