I might be tempted to make a Meyer lemon infused simple syrup for drinks and dessert glazes.
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Cookin again
- Thread starter Dannyalcatraz
- Start date
Whizbang Dustyboots
Gnometown Hero
Our local BevMo sells Meyer lemon simple syrup and it's fantastic. We use it all the time in mai tais (where it balances out the very tart Pierre Ferrand dry curacao) especially.
CleverNickName
Limit Break Dancing (He/They)
I make a tart lemon syrup that I keep in a squeeze bottle in the fridge. Squirt a few tablespoons over ice, maybe add a splash of gin (or don't), and fill it with club soda. Or stir a bit into my iced tea. Or drizzle it over vanilla ice cream or a toasted slice of pound cake. Or...
CleverLemon Syrup
1 cup fresh-squeezed lemon juice
1 cup cane sugar
2-3 big slices of fresh ginger (optional)
Combine all ingredients in a medium, non-reactive saucepan. Heat slowly while stirring constantly, just until the sugar dissolves (don't boil it if you can help it). Cover and let it cool to room temperature. Strain into a 16-ounce squeeze bottle, and keep refrigerated. Makes 8-10 servings.
The ginger is optional, but highly recommended. Gives it a bit of a ginger ale vibe.
Jahydin
Hero
I constantly buy ginger and green onions. Whatever is left over a couple weeks later I cut up and "sacrifice" to the wok by cutting them up (green onion in 1/3, ginger in slices) and sauteing them in oil over medium heat until they're completely charred, paying attention to press against the sides.
This regimen has kept my carbon-steel wok pretty non-stick and allows me to rinse it out with water + soft sponge pretty easily.
Jahydin
Hero
Just made Brazilian "Lemonade" (actually limes) this weekend, pretty tasty.
For the adventurous:
4 limes, split 3x (so 1/8s), peel and all
1 can (7 oz.) condensed milk
1/3 cup sugar
4 cups of water
4 cups of ice
Blend everything but the ice on a low-ish setting (don't want to blend that peel up too much)
Pour through sieve into a container, toss leftover peel bits
Combine the sieved liquid with ice and blend again
Done!
I'm sure this would be just as good with lemons!
For the adventurous:
4 limes, split 3x (so 1/8s), peel and all
1 can (7 oz.) condensed milk
1/3 cup sugar
4 cups of water
4 cups of ice
Blend everything but the ice on a low-ish setting (don't want to blend that peel up too much)
Pour through sieve into a container, toss leftover peel bits
Combine the sieved liquid with ice and blend again
Done!
I'm sure this would be just as good with lemons!
Zardnaar
Legend
American over here sampling cheap Pizza Hutt and Maori food. It's not exactly traditional but more a Maori fusion cooking food in Hangis.
Rotorua more Las Vegas for tourists.
Anyway this morning cold day late autumn. Looks like we might get a hard winter. They've been very mild last few years. Virtually no snow moderate frosts.
FiL usually orders eggs Benedict. He got this.
I had a similar idea same meal but we are regulars so they'll tweak it at no charge.
Kiwi big breakfast. Kinda similar to the English one minus the black pudding and beans.
Wasn't very hungry cone dinner time. I marinaded some schnitzel on Friday night a few hours for dinner. Wife got fed big lunch so wasn't hungry. Then had a high tea belated mothers day women only thing.
So the marinade turned into over night and I cooked it Saturday night. Wasn't hungry then either so left overs Sunday night.
Post D&D.
We had a loaf of Turkish bread and whatever I found in the fridge. Sliced the bread up and lightly grilled it. The beef was spicy BBQ flavor various hot sauces, bbq sauce and Chilli flakes. Marinaded for 24 hours. No recipe just whatever I found.
Found some sour cream in the fridge used it as a spread on 4 of the slices. Other two we had sone sort of green relish wife bought. Banished her from the kitchen. Leave me behind on late mothers day grumble grumble.
Put beed on top of the sour cream/relish, added sauce topped with cheese. Beef was a dark brown colour kind of like a vindaloo.
Cheese, bread, meat, sourcream xant really Ness up up. Didn't look great but tasted pretty good. Tomorrow exercise restb
of week rabbit food.
And a cat I rescued and rehomed to my SiL.
Cool cat got dumped. He's friendly. Food here is terrible I blame our English heritage.
Rotorua more Las Vegas for tourists.
Anyway this morning cold day late autumn. Looks like we might get a hard winter. They've been very mild last few years. Virtually no snow moderate frosts.
FiL usually orders eggs Benedict. He got this.
I had a similar idea same meal but we are regulars so they'll tweak it at no charge.
Kiwi big breakfast. Kinda similar to the English one minus the black pudding and beans.
Wasn't very hungry cone dinner time. I marinaded some schnitzel on Friday night a few hours for dinner. Wife got fed big lunch so wasn't hungry. Then had a high tea belated mothers day women only thing.
So the marinade turned into over night and I cooked it Saturday night. Wasn't hungry then either so left overs Sunday night.
Post D&D.
We had a loaf of Turkish bread and whatever I found in the fridge. Sliced the bread up and lightly grilled it. The beef was spicy BBQ flavor various hot sauces, bbq sauce and Chilli flakes. Marinaded for 24 hours. No recipe just whatever I found.
Found some sour cream in the fridge used it as a spread on 4 of the slices. Other two we had sone sort of green relish wife bought. Banished her from the kitchen. Leave me behind on late mothers day grumble grumble.
Put beed on top of the sour cream/relish, added sauce topped with cheese. Beef was a dark brown colour kind of like a vindaloo.
Cheese, bread, meat, sourcream xant really Ness up up. Didn't look great but tasted pretty good. Tomorrow exercise restb
of week rabbit food.
And a cat I rescued and rehomed to my SiL.
Cool cat got dumped. He's friendly. Food here is terrible I blame our English heritage.
Jahydin
Hero
For those that have an Instant Pot (IP), I have to share my new way of making quick carne asada inspired by the recipe I got here:
1.5 lb. Beef Chuck, cut in 3/4 in. squares
1 Cup of Beef Broth (I just use Better than Bouillon)
2 Tbsp. Butter
Seasoning (your choice!)
1. Place cubes and broth in the IP and cook on High for 17 min.
2. Natural release 10 min., then drain broth (save for soup!).
3. Heat skillet or IP, add butter, cooked steak, and whatever seasoning you chose. Cook until charred and crispy.
4. Eat!
I've been cranking out low-cost, soft, delicious taco meat for weeks now. For those that are low-carb, putting these on zero-carb tortillas with onion + cilantro + hot sauce puts this diet on "easy mode", haha.
1.5 lb. Beef Chuck, cut in 3/4 in. squares
1 Cup of Beef Broth (I just use Better than Bouillon)
2 Tbsp. Butter
Seasoning (your choice!)
1. Place cubes and broth in the IP and cook on High for 17 min.
2. Natural release 10 min., then drain broth (save for soup!).
3. Heat skillet or IP, add butter, cooked steak, and whatever seasoning you chose. Cook until charred and crispy.
4. Eat!
I've been cranking out low-cost, soft, delicious taco meat for weeks now. For those that are low-carb, putting these on zero-carb tortillas with onion + cilantro + hot sauce puts this diet on "easy mode", haha.
