Question about sangria ingredients
msmeow
6 years ago
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Comments (19)
Rita / Bring Back Sophie 4 Real
6 years agomsmeow
6 years agoRelated Discussions
A few questions about ingredients?
Comments (8)OMG, now I'm going to be trying to find ways to use the word "snibbles". Did I spell it correctly??!!! I'm having a hard time typing because my laptop keeps shaking from the laughter! OMG, too funny!!!!! I would assume if you dry the Spanish Moss (you are talking about the stuff that hangs out of trees and not snibbles, right?) you could use it in place of peat moss. Peat moss is used so that when it deteriorates you're left with little nooks and crannies in the surface. If Spanish moss will react in the same way, go for it. Regarding imprinting leaves or embedding stone or glass: I fill the bottom of my mold and then start working up the sides of the mold. When I reach the height where I want the leaves (I usually put them from the center of the mold and up to the rim because if their lower you usually can't see them.), I place a leaf against the mold wall and slap a hypertufa patty on it to hold it in place. You can also put a little water on the front of the leaf, if you are using a plastic mold, and it will stick. Only a little water. I've only done a few embedded stone and marble pieces. I use a clear or frosted plastic mold so I can see thorough the sides if I'm doing a pattern. I fill the bottom and start up the sides. When I reach the height where I want the design I make sure the wall is packed tight. I roll out the hypertufa in hotdog lengths and place the stones or marbles behind the "dogs" and tamp to blend the hotdogs. Don't work too much or the stones will be pushed too far into the "dogs". If that happens you may have to use your snibbler to expose the stones. I don't have a snibbler yet so I use my wire brush and an old screw driver. OMG, long live SNIBBLES!!! I'm off to school, have a great night and a great weekend. Billie p.s. I'm still laughing!!!!!...See MoreLasagna ingredient questions...
Comments (15)Sounds good! Thanks for info about the grounds not being acidic. Atleast now I wont be shocked when my PH doesn't go down. So, I started the search yesterday. I went to publix and picked up a couple of empty glaze buckets. I figured that they could be my food grade collection bins until I'm ready to use the grounds or kitchen scraps. I went to the circle k to gather some coffee grounds...they no longer seperate from trash! ugh! So, I walked to the next plaza over to the coffee shop. The lady in there was a royal B!tc#. They do seperate grounds from trash but "wasn't interested" in giving them to me. She said that she would rather throw them away when I told her I was going to use them for compost. I couldn't believe it! I put in a few calls to the Dunking Donuts around me but have to call back tomorrow to talk to managers. Starbucks isn't in my town! I couldn't believe they haven't moved in yet! If I ask really, really nicely, hubby might stop for me. He passes 4 or 5 on the way home everyday from work. The trick is getting him to make extra stops after an already tiring day! Would it be bad if it ended up being mostly grass and paper? Thanks for listening to my woes! Kristiina...See Morewhat do you know about these ingredients
Comments (4)Turmeric root is generally sold fresh in the few markets that carry it. Most often, it is sold in dry, powder form. It is mostly used as a coloring agent, not for flavor. It colors things a bright yellow, and is the reason some curries are that color. Since it doesn't really impart much flavor, you could use the dry without worrying too much about quantities. A little goes a long way, if a recipe calls for an inch piece of root, I would start with an eighth to quarter tspn and go from there. A warning note...the yellow dye is quite strong, and can stain anything from rubber spatulas to hands to counters. Be careful with it. Yes, most things can be bleached clean, but some things take some time to lose the color. The rubber bands surrounding orthodontic braces will turn bright green, and it doesn't wear off. Candlenuts are an oily nut used in Indonesian foods, and are difficult to find. You can substitute macadamia nuts (a close substitute) or Brazil nuts, which are three times as big, so adjust amounts accordingly. You can also use raw cashews or almonds...I'd use about 2 cashews per candlenut called for. Dried shrimp paste is available in most Asian markets. It's quite strong and smells it. I can't really think of a substitute, but I suppose if I was really stuck, I'd try soaking dried shrimp, and then making a puree with it using enough soy sauce to get the puree going. Don't be put off by the smell, it won't make the dish taste/smell like that if you use the amount called for. Lemon grass is generally about as long as celery, and most recipes call for just the white part, which is usually about the bottom third of the whole stalk. Don't worry about the waste, because the rest of the stalk can be used to simmer a nice lemony flavor into soups or teas and then removed. Some dishes will call for large pieces to be simmered and then removed, you can use the green part of the stalk for that as well. The dried lemongrass you can sometimes find is so inferior that you'd be better off substituting lemon or lime juice (I have used a combo of both to best effect)as it is really fit for nothing except brewing into tea. You can freeze lemon grass, so if you find an Asian market that carries it (or decide to plant some of your own) that is a help....See MoreSangria Recipe Question
Comments (21)As for what fruits go good in Sangria, well it is basically a wine punch so you have to know something about wine to figure that out, since wine already has "notes" of flavors in it which is what the fruit enhances in the punch. And I agree, go with just one type of wine unless you know a whole lot about blending wines. There are blended wines out there that you can buy, such as "Menage a Trois" which is a blended red wine that I like. I'm interested in blended wines and I have tried a few and found that a lot of them I don't like, so that's why I say you have to be careful and if you're new to Sangria I would agree with Sushipup, start with the basics and you can branch out from there. Also, there are certain fruits that seem to go more with red wine and others that go with white wine, which is why there are recipes out there for both types of Sangria. It has to do with the flavor notes of the wine. For example, I would say that kiwi would be good with some white wines but I can't imagine it with a complex red wine, but I can imagine blueberries going OK with a red. Another example is peach, which I think goes extremely well with white wine but just gets lost in a red wine. Same with strawberries--they are great with wine but would be lost with a strong red wine. Cherries and apples and blackberries, on the other hand, would go well with a red. I love to eat grapefruit, but in my experience with trying it in mixed fruit things and salads, etc., it just doen't play well with too many other tastes. It is one of the flavor notes of some wines though, but I'm not sure which ones. But if you're not a wino and don't know all the nuances of the different wines, best to start and stick with the tried and true....See MoreRita / Bring Back Sophie 4 Real
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