flamingsword | Snowflake 11 and enthusiasm!

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Challenge #11
In your own space, interact with someone.

Anyone have a new special interest? Want someone to listen and ask thoughtful questions about your hyperfixation? I'm here for it. I want to hear about your joy!

Flat | Top-Level Comments Only

From:

ysabetwordsmith

>> Ooh! I am sending the link to those bitters to my friend for his bar collection! Thanks! <<

I'm happy I could help. Yeah, for anyone who likes mixing drinks -- alcoholic or nonalcoholic -- the rise of craft bitters is absolutely worth exploring. Especially with the Flowers, I'd look for floral tonic water. I've seen it with elderflower and such.

>> We made Lemon Lavender Shortbreads for Thanksgiving that were still great halfway to Yule.<<

I've heard of those, though I'm not a fan of lavender myself.

>> And my friend Ruby brought Black Pepper Cardamom Cookies with Cognac Glaze that were also excellent.<<

I've had black pepper cardamom chocolate truffles that were quite good.

>> Definitely cookies for adult palates. I imagine if you subbed in that Masala spice bitter mentioned above for the vanilla extract, you would get an even more amazing cookie.<<

Good idea. *ponder* The Garam Masala bitter would probably work great in snickerdoodles or other spice cookies, but I don't have that one yet.

From:

flamingsword

I'm not much a fan of lavender as a smell or a tea, but as a flavor in cookies it is apparently acceptable? It tastes more like rosemary or like the smell of pine? I don't know, I'm chalking it up to high-temp cooking alchemy.

From:

ysabetwordsmith

To me, lavender is one of the things that tastes like soap. :P I like some other florals, though -- rose and jasmine are favorites. And I've made flower salad.

From:

flamingsword

Cinnamon Orange Rose Shortbreads sound like they would be an amazing summer cookie, but you'd need some sort of rose reduction, or to mix a couple drops of rose essential oil into the butter to get enough flavor to stand up to the orange and cinnamon. Plus, if you're cooking at high temps, the terpenes that people with scent sensitivities react to would all bake out, so it would become foodsafe. And your house would smell fantastic. Hmmmm. Now I want to try that.

From:

ysabetwordsmith

Cardamom and rose are often combined in Middle Eastern and Indian cuisine, which is where I picked up the taste. Usually that involves rosewater, occasionally rosepetals or some other form. I've tried rose syrup but found it overwhelming and soapy. :P Rosewater is more scent and texture than taste.