We are home. I am still trying to adjust to the time business.

OB food: it's not what we are used to. Kept thinking of Barb as there
was some kind of beets in just about everything. DH wanted cold borscht.
The gave him some barely warm borscht but there seems to be some kind of
regulation that all food must be cooked to a specific temperature. We
would consider it incineration. All meat was a form of pot roast,
including "steak Diane" Chicken and fish were over-cooked to our taste
as well.

The soups were yummy, especially the cream soups. Breads were good.
Different kinds of blinis were delicious. Salads were good though did
not usually match their English descriptions on the menu. Pasta dishes
were excellent.

All the river boats in Russia are chartered by the cruise lines and
owned, operated and staffed by Russians who work for the ship's company.
We were served by delightful young people who had a surprising fluency
with English. The young people who accompanied our tours and assisted in
the entertainments and activities were also cheerful, helpful and fluent
in English.

The sight seeing is amazing. From Red Square in Moscow to the Hermitage
in St Petersburg and all the small towns in between, we were treated to
Russia at its most scenic.

I have over 4 GB of photos to sort. I'm still suffering jet lag. Ask any
questions you want and I'll try to answer.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Janet Wilder > wrote:
> We are home. I am still trying to adjust to the time business.
>
> OB food: it's not what we are used to. Kept thinking of Barb as there
> was some kind of beets in just about everything. DH wanted cold borscht.
> The gave him some barely warm borscht but there seems to be some kind of
> regulation that all food must be cooked to a specific temperature. We
> would consider it incineration. All meat was a form of pot roast,
> including "steak Diane" Chicken and fish were over-cooked to our taste as well.
>
> The soups were yummy, especially the cream soups. Breads were good.
> Different kinds of blinis were delicious. Salads were good though did not
> usually match their English descriptions on the menu. Pasta dishes were excellent.
>
> All the river boats in Russia are chartered by the cruise lines and
> owned, operated and staffed by Russians who work for the ship's company.
> We were served by delightful young people who had a surprising fluency
> with English. The young people who accompanied our tours and assisted in
> the entertainments and activities were also cheerful, helpful and fluent in English.
>
> The sight seeing is amazing. From Red Square in Moscow to the Hermitage
> in St Petersburg and all the small towns in between, we were treated to
> Russia at its most scenic.
>
> I have over 4 GB of photos to sort. I'm still suffering jet lag. Ask any
> questions you want and I'll try to answer.

I take it you did not see the butchering of meat on the sidewalks
Perhaps for the extra well done for meats?

Did they have radiation monitors on every street corner?

Did you buy those little doll containers within a container for souvenirs
or those Russian made watches?

Did you packed lots of Levi genes and made trades?

PS, you had to mention beets, I still have jars of homemade picked beets
from a year ago. They were good, I just made way too many of them and just
hearing the world of "beets" is a bad memory.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

"Janet Wilder" > ha scritto nel messaggio

> We are home. I am still trying to adjust to the time business.
>
> OB food: it's not what we are used to.

So glad you enjoyed it! WElcome back.

recipes? Lee


"Janet Wilder" > wrote in message
eb.com...
> We are home. I am still trying to adjust to the time business.
>
> OB food: it's not what we are used to. Kept thinking of Barb as there was
> some kind of beets in just about everything. DH wanted cold borscht. The
> gave him some barely warm borscht but there seems to be some kind of
> regulation that all food must be cooked to a specific temperature. We
> would consider it incineration. All meat was a form of pot roast,
> including "steak Diane" Chicken and fish were over-cooked to our taste as
> well.
>
> The soups were yummy, especially the cream soups. Breads were good.
> Different kinds of blinis were delicious. Salads were good though did not
> usually match their English descriptions on the menu. Pasta dishes were
> excellent.
>
> All the river boats in Russia are chartered by the cruise lines and owned,
> operated and staffed by Russians who work for the ship's company. We were
> served by delightful young people who had a surprising fluency with
> English. The young people who accompanied our tours and assisted in the
> entertainments and activities were also cheerful, helpful and fluent in
> English.
>
> The sight seeing is amazing. From Red Square in Moscow to the Hermitage in
> St Petersburg and all the small towns in between, we were treated to
> Russia at its most scenic.
>
> I have over 4 GB of photos to sort. I'm still suffering jet lag. Ask any
> questions you want and I'll try to answer.
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.

Nad R wrote:

> Did you packed lots of Levi genes and made trades?

Israeli tourists have been undercutting Americans on that kind of
genetic material.

--
Dan Goodman
dsgood on DreamWidth, LiveJournal, InsaneJournal, Diaspora, Twitter,
Gratlingo
Dan Goodman on Facebook

"Dan Goodman" > wrote:
> Nad R wrote:
>
>> Did you packed lots of Levi genes and made trades?
>
> Israeli tourists have been undercutting Americans on that kind of
> genetic material.

That pesky auto speller. Jeans... In reality, I can always use that as an
excuse for just about anything

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

Nad R wrote:

> "Dan Goodman" > wrote:
> > Nad R wrote:
> >
> >> Did you packed lots of Levi genes and made trades?
> >
> > Israeli tourists have been undercutting Americans on that kind of
> > genetic material.
>
> That pesky auto speller. Jeans... In reality, I can always use that
> as an excuse for just about anything

That's the first thing I turn off on any word processor -- or other
program which has that "feature."

--
Dan Goodman
dsgood on DreamWidth, LiveJournal, InsaneJournal, Diaspora, Twitter,
Gratlingo
Dan Goodman on Facebook

On Wed, 6 Jul 2011 18:18:37 +0000 (UTC), Nad R
> wrote:

>"Dan Goodman" > wrote:
>> Nad R wrote:
>>
>>> Did you packed lots of Levi genes and made trades?
>>
>> Israeli tourists have been undercutting Americans on that kind of
>> genetic material.
>
>That pesky auto speller. Jeans... In reality, I can always use that as an
>excuse for just about anything


The spell checker on my system is not automatic. It stops and gives
several options one of which is ignore.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On 7/6/2011 11:16 AM, Storrmmee wrote:
> recipes? Lee
>


Somewhere I have one or blinis. Maybe.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 7/6/2011 1:18 PM, Nad R wrote:
> "Dan > wrote:
>> Nad R wrote:
>>
>>> Did you packed lots of Levi genes and made trades?
>>
>> Israeli tourists have been undercutting Americans on that kind of
>> genetic material.
>
> That pesky auto speller. Jeans... In reality, I can always use that as an
> excuse for just about anything
>

They seem to have plenty of Jeans and Israeli tourists. The young
people were dressed the same as our young people.

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

ok i will wait until you recover, lee


"Janet Wilder" > wrote in message
eb.com...
> On 7/6/2011 11:16 AM, Storrmmee wrote:
>> recipes? Lee
>>
>
>
> Somewhere I have one or blinis. Maybe.
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.

On Jul 6, 9:49*am, Janet Wilder > wrote:
> We are home. I am still trying to adjust to the time business.
>
> OB food: it's not what we are used to. *Kept thinking of Barb as there
> was some kind of beets in just about everything. DH wanted cold borscht.
> The gave him some barely warm borscht but there seems to be some kind of
> regulation that all food must be cooked to a specific temperature. We
> would consider it incineration. All meat was a form of pot roast,
> including "steak Diane" *Chicken and fish were over-cooked to our taste
> as well.
>
> The soups were yummy, especially the cream soups. Breads were good.
> Different kinds of blinis were delicious. Salads were good though did
> not usually match their English descriptions on the menu. Pasta dishes
> were excellent.
>
> All the river boats in Russia are chartered by the cruise lines and
> owned, operated and staffed by Russians who work for the ship's company.
> We were served by delightful young people who had a surprising fluency
> with English. The young people who accompanied our tours and assisted in
> the entertainments and activities were also cheerful, helpful and fluent
> in English.
>
> The sight seeing is amazing. From Red Square in Moscow to the Hermitage
> in St Petersburg and all the small towns in between, we were treated to
> Russia at its most scenic.
>
> I have over 4 GB of photos to sort. I'm still suffering jet lag. Ask any
> questions you want and I'll try to answer.
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. *Cooking does.

I am glad to hear how much you enjoyed your river cruise. We had been
looking at a Russian River cruise and had heard both positive and
negative experiences with the trip. Did you cruise on Viking?

Tomorrow we fly to Istanbul and then do a Black Sea Cruise. Hopefully
is will be as good as it sounds.
Rosie

Gloria wrote:

>> Lufthansa. Don't ask about the return trip through Frankfort. Still
>> having nightmares
>
> Lufthansa has been OK for us.
>
> OTOH, Frankfort has been a nightmare for the 20+ years I've flown through
> it. I remember it, years ago, as being so smoky you couldn't
> see across the concourses. Great for people-watching however. I've
> never seen an airport with folk in so many types of ethnic clothing.

Lufthansa/Frankfurt is the only place my luggage has ever been completely
lost. Those Germans don't take half measures on *anything*!

Bob

rosie wrote:

> Tomorrow we fly to Istanbul and then do a Black Sea Cruise. Hopefully
> is will be as good as it sounds.

Instanbul? Wonderful choice!
Have a real kebab for me, also
--
ViLco
Let the liquor do the thinking

On Jul 7, 4:46*am, "ViLco" > wrote:
> rosie wrote:
> > Tomorrow we fly to Istanbul and then do a Black Sea Cruise. Hopefully
> > is will be as good as it sounds.
>
> Instanbul? Wonderful choice!
> Have a real kebab for me, also
> --
> ViLco
> Let the liquor do the thinking

Thank you !~ Needless to say I am planning on that!Maybe I will come
back with a few good recipes..l. Bulgarian food any one? I know
Turkish food is delish, and even Russian and I assume food in the
Ukraine will be similar, All in all, it will be Turkey, Bulgaria,
Rumania, Ukraine... so am thinking I may get to try some new
goodies...of course, nothing compares to Italian food, any part of
Italy! But that will wait till October..
Rosie

On 06 Jul 2011 18:51:24 GMT, Dan Goodman wrote:

> Nad R wrote:
>
>> "Dan Goodman" > wrote:
>>> Nad R wrote:
>>>
>>>> Did you packed lots of Levi genes and made trades?
>>>
>>> Israeli tourists have been undercutting Americans on that kind of
>>> genetic material.
>>
>> That pesky auto speller. Jeans... In reality, I can always use that
>> as an excuse for just about anything
>
> That's the first thing I turn off on any word processor -- or other
> program which has that "feature."

i don't understand this. every spellchecker i've seen asks for approval
before making a change. yours doesn't?

your pal,
blake

On Wed, 06 Jul 2011 19:20:53 -0400, The Cook wrote:

> On Wed, 6 Jul 2011 18:18:37 +0000 (UTC), Nad R
> > wrote:
>
>>"Dan Goodman" > wrote:
>>> Nad R wrote:
>>>
>>>> Did you packed lots of Levi genes and made trades?
>>>
>>> Israeli tourists have been undercutting Americans on that kind of
>>> genetic material.
>>
>>That pesky auto speller. Jeans... In reality, I can always use that as an
>>excuse for just about anything
>
> The spell checker on my system is not automatic. It stops and gives
> several options one of which is ignore.

that's my experience as well.

your pal,
blake

blake murphy > wrote:
> On 06 Jul 2011 18:51:24 GMT, Dan Goodman wrote:
>
>> Nad R wrote:
>>
>>> "Dan Goodman" > wrote:
>>>> Nad R wrote:
>>>>
>>>>> Did you packed lots of Levi genes and made trades?
>>>>
>>>> Israeli tourists have been undercutting Americans on that kind of
>>>> genetic material.
>>>
>>> That pesky auto speller. Jeans... In reality, I can always use that
>>> as an excuse for just about anything
>>
>> That's the first thing I turn off on any word processor -- or other
>> program which has that "feature."
>
> i don't understand this. every spellchecker i've seen asks for approval
> before making a change. yours doesn't?
>
> your pal,
> blake

Nope, i have it setup that way, it does it automatically, if I type slowly,
I can see the alternative word it is about to change. If I type normally
the alternative shows up and change the word before I know it. I think I
can type almost as fast as I can think of the word. I just need to proof
read more often. But on usenet, it is not like I am giving a report to my
boss.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

On 7/6/2011 7:15 PM, rosie wrote:
> On Jul 6, 9:49 am, Janet > wrote:
>> We are home. I am still trying to adjust to the time business.
>>
>> OB food: it's not what we are used to. Kept thinking of Barb as there
>> was some kind of beets in just about everything. DH wanted cold borscht.
>> The gave him some barely warm borscht but there seems to be some kind of
>> regulation that all food must be cooked to a specific temperature. We
>> would consider it incineration. All meat was a form of pot roast,
>> including "steak Diane" Chicken and fish were over-cooked to our taste
>> as well.
>>
>> The soups were yummy, especially the cream soups. Breads were good.
>> Different kinds of blinis were delicious. Salads were good though did
>> not usually match their English descriptions on the menu. Pasta dishes
>> were excellent.
>>
>> All the river boats in Russia are chartered by the cruise lines and
>> owned, operated and staffed by Russians who work for the ship's company.
>> We were served by delightful young people who had a surprising fluency
>> with English. The young people who accompanied our tours and assisted in
>> the entertainments and activities were also cheerful, helpful and fluent
>> in English.
>>
>> The sight seeing is amazing. From Red Square in Moscow to the Hermitage
>> in St Petersburg and all the small towns in between, we were treated to
>> Russia at its most scenic.
>>
>> I have over 4 GB of photos to sort. I'm still suffering jet lag. Ask any
>> questions you want and I'll try to answer.
>> --
>> Janet Wilder
>> Way-the-heck-south Texas
>> Spelling doesn't count. Cooking does.
>
> I am glad to hear how much you enjoyed your river cruise. We had been
> looking at a Russian River cruise and had heard both positive and
> negative experiences with the trip. Did you cruise on Viking?

I was trying to decide between Viking and Amawaterways. I used an online
travel agent who specializes in river cruises only and she suggested AMA
over Viking. AMA charters the nicest boat on the itinerary. I've never
cruised with Viking, prior to this one we have cruised with Uniworld. I
don't like the way Viking does business with their "two for one" sales
that aren't really sales. I have also seen a lot of negatives about
them on the boards, but that may be because they are the largest line.
>
> Tomorrow we fly to Istanbul and then do a Black Sea Cruise. Hopefully
> is will be as good as it sounds.


Bon Voyage.


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

On 7/6/2011 9:46 PM, Bob Terwilliger wrote:
> Gloria wrote:
>
>>> Lufthansa. Don't ask about the return trip through Frankfort. Still
>>> having nightmares
>>
>> Lufthansa has been OK for us.
>>
>> OTOH, Frankfort has been a nightmare for the 20+ years I've flown through
>> it. I remember it, years ago, as being so smoky you couldn't
>> see across the concourses. Great for people-watching however. I've
>> never seen an airport with folk in so many types of ethnic clothing.
>
> Lufthansa/Frankfurt is the only place my luggage has ever been completely
> lost. Those Germans don't take half measures on *anything*!

My problem was not with Lufthansa but with the airport. Specifically the
people who are supposed to assist those who are mobility challenged. It
was downright cruel the way they treated these folks.


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

Janet Wilder > wrote:

> Husband is disappointed that he didn't get cold borscht
> like his grandmother served him.

The notion of "borscht" as what appears you think it is exists only in
America. It is otherwise a total misnomer, as I posted before.

Your husband should have ordered "svekolnik", then he would have got
what he wanted - if it was offered at all.

> Russian vodka is the bomb!

Russian vodka is basically no different from any other - it is rectified
spirit diluted with water.

Victor

On 7/7/2011 4:54 PM, Victor Sack wrote:
> Janet > wrote:
>
>> Husband is disappointed that he didn't get cold borscht
>> like his grandmother served him.
>
> The notion of "borscht" as what appears you think it is exists only in
> America. It is otherwise a total misnomer, as I posted before.
>
> Your husband should have ordered "svekolnik", then he would have got
> what he wanted - if it was offered at all.
>
>> Russian vodka is the bomb!
>
> Russian vodka is basically no different from any other - it is rectified
> spirit diluted with water.
>
> Victor

I dunno, Victor. They had some stuff at the bar that was pretty
awesome. We had a vodka tasting and tasted two kinds of plain vodka and
one that was flavored with St. John's Wort (my favorite) and another
flavored with cranberry. I'm an absolute Absolut drinker and I found
the house brand to be very, very tasty.

I do not agree that ll vodkas taste alike. I would not drink Popov on
the rocks. Yuck.

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

In article om>,
Janet Wilder > wrote:

> We are home. I am still trying to adjust to the time business.
>
> OB food: it's not what we are used to. Kept thinking of Barb as there
> was some kind of beets in just about everything. DH wanted cold borscht.
> The gave him some barely warm borscht but there seems to be some kind of

Lots of cabbage, too? Seems that's what my sibs remarked on.

Barb,
The latest jammin'; http://web.me.com/barbschaller July 1, 2011

On Thu, 7 Jul 2011 16:51:07 +0000 (UTC), Nad R wrote:

> blake murphy > wrote:
>> On 06 Jul 2011 18:51:24 GMT, Dan Goodman wrote:
>>
>>> Nad R wrote:
>>>
>>>> "Dan Goodman" > wrote:
>>>>> Nad R wrote:
>>>>>
>>>>>> Did you packed lots of Levi genes and made trades?
>>>>>
>>>>> Israeli tourists have been undercutting Americans on that kind of
>>>>> genetic material.
>>>>
>>>> That pesky auto speller. Jeans... In reality, I can always use that
>>>> as an excuse for just about anything
>>>
>>> That's the first thing I turn off on any word processor -- or other
>>> program which has that "feature."
>>
>> i don't understand this. every spellchecker i've seen asks for approval
>> before making a change. yours doesn't?
>>
>> your pal,
>> blake
>
> Nope, i have it setup that way, it does it automatically, if I type slowly,
> I can see the alternative word it is about to change. If I type normally
> the alternative shows up and change the word before I know it. I think I
> can type almost as fast as I can think of the word. I just need to proof
> read more often. But on usenet, it is not like I am giving a report to my
> boss.

i would go nuts with that option. spellcheck seems to come up with the
most asinine substitutions for any even slightly unusual word.

your pal,
blake

On 7/8/2011 10:04 AM, Melba's Jammin' wrote:
> In raweb.com>,
> Janet > wrote:
>
>> We are home. I am still trying to adjust to the time business.
>>
>> OB food: it's not what we are used to. Kept thinking of Barb as there
>> was some kind of beets in just about everything. DH wanted cold borscht.
>> The gave him some barely warm borscht but there seems to be some kind of
>
> Lots of cabbage, too? Seems that's what my sibs remarked on.
>
> Barb,
> The latest jammin'; http://web.me.com/barbschaller July 1, 2011


Lots of cabbage, potatoes and beets. Also cucumbers. It was early in the
season so they were little with pimply bumps but very tasty.

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

Janet Wilder > wrote:

Victor Sack wrote:
> >
> > Russian vodka is basically no different from any other - it is rectified
> > spirit diluted with water.
>
> I dunno, Victor. They had some stuff at the bar that was pretty
> awesome. We had a vodka tasting and tasted two kinds of plain vodka and
> one that was flavored with St. John's Wort (my favorite) and another
> flavored with cranberry.

Those are technically "bitter infusions", not vodkas. The one flavoured
with St. John's Wort is called "Zveroboy" in Russian; the one with
cranberries is "Klyukvennaya".

> I'm an absolute Absolut drinker and I found
> the house brand to be very, very tasty.

Absolut of course produce a number of "bitter infusions" of their own.

> I do not agree that ll vodkas taste alike. I would not drink Popov on
> the rocks. Yuck.

Vodka as such, no matter where produced, is just rectified spirit and
distilled water. Various brands of vodka do not taste alike because of
additives, which may or may not be to one's taste. For example,
Stolichnaya has a minute amounts of sugar added. In any case, country
of origin is of no importance whatsoever, given that the spirit in
question is actually ethanol and not, say, methanol.
At Russian Samovar, a restaurant in Manhattan where I dined in 2004,
they make their own infusions:
<http://www.russiansamovar.com/index.php?option=com_content&view=article&id=9>

Victor
part of whose dinner, inspired by this thread, was pelmeni accompanied
by a few shots of Georgievskaya Pertsovaya (Russian-produced
pepper-flavoured "bitter infusion")

On 7/8/2011 5:16 PM, Victor Sack wrote:
> Janet > wrote:
>
> Victor Sack wrote:
>>>
>>> Russian vodka is basically no different from any other - it is rectified
>>> spirit diluted with water.
>>
>> I dunno, Victor. They had some stuff at the bar that was pretty
>> awesome. We had a vodka tasting and tasted two kinds of plain vodka and
>> one that was flavored with St. John's Wort (my favorite) and another
>> flavored with cranberry.
>
> Those are technically "bitter infusions", not vodkas. The one flavoured
> with St. John's Wort is called "Zveroboy" in Russian; the one with
> cranberries is "Klyukvennaya".

Thanks for giving me the name in Roman letters. I will try to look for
it or see if one of the local shops can get it for me, though I doubt it
is popular here on the Mexican border. :-)
>
>> I'm an absolute Absolut drinker and I found
>> the house brand to be very, very tasty.
>
> Absolut of course produce a number of "bitter infusions" of their own.

My DH brought home a bottle of their Acai berry flavored vodka by
mistake. It is awful tasting.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 7/9/2011 10:36 AM, Janet Wilder wrote:
> On 7/8/2011 5:16 PM, Victor Sack wrote:
>> Janet > wrote:
>>
>> Victor Sack wrote:
>>>>
>>>> Russian vodka is basically no different from any other - it is
>>>> rectified
>>>> spirit diluted with water.
>>>
>>> I dunno, Victor. They had some stuff at the bar that was pretty
>>> awesome. We had a vodka tasting and tasted two kinds of plain vodka and
>>> one that was flavored with St. John's Wort (my favorite) and another
>>> flavored with cranberry.
>>
>> Those are technically "bitter infusions", not vodkas. The one flavoured
>> with St. John's Wort is called "Zveroboy" in Russian; the one with
>> cranberries is "Klyukvennaya".
>
> Thanks for giving me the name in Roman letters. I will try to look for
> it or see if one of the local shops can get it for me, though I doubt it
> is popular here on the Mexican border. :-)
>>
>>> I'm an absolute Absolut drinker and I found
>>> the house brand to be very, very tasty.
>>
>> Absolut of course produce a number of "bitter infusions" of their own.
>
> My DH brought home a bottle of their Acai berry flavored vodka by
> mistake. It is awful tasting.

I've mentioned it before but the aim in a good vodka is to have as
neutral a spirit as possible. I happen to like vodka flavored with hot
peppers, which I keep in the freezer for when I need a slug once in a
while. I don't like Absolut Peppar since that seems to be flavored with
green sweet peppers and pepper vodka can be made by steeping hot peppers
in the cheapest available vodka for a day or two.

--


James Silverton, Potomac

I'm *not*

On Sat, 09 Jul 2011 10:46:55 -0400, James Silverton wrote:

> On 7/9/2011 10:36 AM, Janet Wilder wrote:
>>
>> My DH brought home a bottle of their Acai berry flavored vodka by
>> mistake. It is awful tasting.
>
> I've mentioned it before but the aim in a good vodka is to have as
> neutral a spirit as possible. I happen to like vodka flavored with hot
> peppers, which I keep in the freezer for when I need a slug once in a
> while. I don't like Absolut Peppar since that seems to be flavored with
> green sweet peppers and pepper vodka can be made by steeping hot peppers
> in the cheapest available vodka for a day or two.

so how many peppers do you use in how much vodka? what's your procedure?

your pal,
blake

"blake murphy" > wrote in message
...
> On Sat, 09 Jul 2011 10:46:55 -0400, James Silverton wrote:
>
>> On 7/9/2011 10:36 AM, Janet Wilder wrote:
>>>
>>> My DH brought home a bottle of their Acai berry flavored vodka by
>>> mistake. It is awful tasting.
>>
>> I've mentioned it before but the aim in a good vodka is to have as
>> neutral a spirit as possible. I happen to like vodka flavored with hot
>> peppers, which I keep in the freezer for when I need a slug once in a
>> while. I don't like Absolut Peppar since that seems to be flavored with
>> green sweet peppers and pepper vodka can be made by steeping hot peppers
>> in the cheapest available vodka for a day or two.
>
> so how many peppers do you use in how much vodka? what's your procedure?
>
> your pal,
> blake

My all time favorite Vodka was Peppar Stoly I haven't been able to find it
anymore. Absolut Pepper is nasty, I never noticed the green sweet pepper
taste, It had more of a dirty black pepper taste to me . The best flavor
comes from a ripe pepper buy a couple of pints and try various hot
peppers to get a idea. 1 hot ripe pepper is enough for flavor ( I liked
using lemon drop peppers) a week or 2 is enough to get the flavor going.
Crushed red pepper works fine, but a ripe pepper would taste so much better

On 7/10/2011 12:55 AM, Mike wrote:
> "blake > wrote in message
> ...
>> On Sat, 09 Jul 2011 10:46:55 -0400, James Silverton wrote:
>>
>>> On 7/9/2011 10:36 AM, Janet Wilder wrote:
>>>>
>>>> My DH brought home a bottle of their Acai berry flavored vodka by
>>>> mistake. It is awful tasting.
>>>
>>> I've mentioned it before but the aim in a good vodka is to have as
>>> neutral a spirit as possible. I happen to like vodka flavored with hot
>>> peppers, which I keep in the freezer for when I need a slug once in a
>>> while. I don't like Absolut Peppar since that seems to be flavored with
>>> green sweet peppers and pepper vodka can be made by steeping hot peppers
>>> in the cheapest available vodka for a day or two.
>>
>> so how many peppers do you use in how much vodka? what's your procedure?
>>
>> your pal,
>> blake
>
> My all time favorite Vodka was Peppar Stoly I haven't been able to find it
> anymore. Absolut Pepper is nasty, I never noticed the green sweet pepper
> taste, It had more of a dirty black pepper taste to me . The best flavor
> comes from a ripe pepper buy a couple of pints and try various hot
> peppers to get a idea. 1 hot ripe pepper is enough for flavor ( I liked
> using lemon drop peppers) a week or 2 is enough to get the flavor going.
> Crushed red pepper works fine, but a ripe pepper would taste so much better
>
>
I do it by inspection but roughly: one dried nacho pepper and soak until
the vodka is light brown in color. Filter or take out the pepper and put
the bottle in the freezer.

--


James Silverton, Potomac

I'm *not*

On Sun, 10 Jul 2011 08:14:54 -0400, James Silverton wrote:

>> "blake > wrote in message
>> ...
>>> On Sat, 09 Jul 2011 10:46:55 -0400, James Silverton wrote:
>>>
>>>> On 7/9/2011 10:36 AM, Janet Wilder wrote:
>>>>>
>>>>> My DH brought home a bottle of their Acai berry flavored vodka by
>>>>> mistake. It is awful tasting.
>>>>
>>>> I've mentioned it before but the aim in a good vodka is to have as
>>>> neutral a spirit as possible. I happen to like vodka flavored with hot
>>>> peppers, which I keep in the freezer for when I need a slug once in a
>>>> while. I don't like Absolut Peppar since that seems to be flavored with
>>>> green sweet peppers and pepper vodka can be made by steeping hot peppers
>>>> in the cheapest available vodka for a day or two.
>>>
>>> so how many peppers do you use in how much vodka? what's your procedure?
>>>
>>> your pal,
>>> blake
>>
>>
> I do it by inspection but roughly: one dried nacho pepper and soak until
> the vodka is light brown in color. Filter or take out the pepper and put
> the bottle in the freezer.

o.k.

your pal,
blake