So, um...

[vvalkyri.livejournal.com]

So, um.
For several Baitcons I've brought habanero'd Amaretto for-to make an ice cream of the same flavor. Suddenly I'm leaving in well under 48 hours and don't have habaneros nor a clear idea where my amaretto is and I only just found a small bottle of amaretto.

If I get habaneros today I'm not sure whether that gives enough time for the spice to infuse. OTOH by the time I would be in Boston a week later* the liqueur would be quite spicy, but I don't know if there will be anywhere appropriate to bring it.

Or I could just buy some Frangelico and bring that for-to make something nonspicy instead. I'd imagine it would go 1-1 in a recipe that ordinarily would use Amaretto. Also last time I was successful in a highly alcoholic nondairy nonspicy fleetingly frozen Amaretto/Coco Lopez/Coconut milk mixture.

Anybody care? Any comments?

And re the rain, Aigh. (Tent's been in the trunk since last Baitcon.)

* looking like I'll arrive Tuesday 7/24. Will folk be at Diesel? Also, while I'm writing here, I'm probably going to send a bunch more postcards from up thataway. Right now I'm just going for volume** rather than farflung - I'll bring a bunch from mostly DC but if anybody happens to bring other places, (near or far) yay :).
** the last week or so of waiting is a particularly good time to be pleasantly distracting...

Comments

[whuffle.livejournal.com]

As it happens, I had more habanero than needed to make the strawberry hananero sorbet so I have a bag of already seeded habanero pieces in my fridge that are currently not scheduled for use. I also a have a bottle in the fridge of pure habanero that I've used for cooking. If you'd like, I can bring either of these with me for you to make the amaretto habanero.

[whuffle.livejournal.com]

Oh, and BTW, I love just south of Boston and will be home till Thursday morning so if you need to you could drive down, borrow my kitchen, and make the amaretto habanero here, in Boston!

[whuffle.livejournal.com]

Er, typo, I LIVE not Love (though I suppose I do that too since I share my home with my husband...)

[vvalkyri.livejournal.com]

:laugh: I'm leaving from here in DC Thursday night/Friday morning - I'll be arriving in Boston /after/ Baitcon.

Otherwise, that sounds like a marvy idea :*)

Cool. I won't sweat habaneroing the amaretto. If Dad finds some habaneros today, yay, and if not, no big deal. I find myself tempted to buy some frangelico anyway, but depends on where my day (which really shouldhave started hours ago) takes me.

[klingonlandlady.livejournal.com]

You can speed up the process by doing an alcohol extraction chopping the habs fine and simmering them in a small amount of alcohol for a bit, then adding it to the larger bottle of amaretto. Safety tip- do this outdoors, it releases deadly mustard gas.

[frobzwiththingz.livejournal.com]

You'll have enough time, it really doesn't take very long.

[vvalkyri.livejournal.com]

Unfortunatley the apparent habaneros Dad picked up for me turned not to be spicy. :confusion:

[frobzwiththingz.livejournal.com]

He probably got Rocotillos. In general, grocery stores arent pepper experts
and they always confuse Scotch Bonnets and Habaneros, and sometimes the
bins labeled either of those two have a mixed bag of both inside.

More rarely, a store will end up with a batch of rocotillos (http://petterssononline.com/habanero/peppers.php?action=variety&id=137), and think they
are habaneros. They're pretty damn similar to the eye, but not to the tongue.

I'll have a few habs with me at baitcon; corwin usually grabs a few for the H&S soup, you can have the rest for your amaretto. Do a heated
extraction with a small amount of amaretto friday night and pour back into the bottle.

[vvalkyri.livejournal.com]

cool that'd be wonderful. yeah, these were bigger than expected and almost looked like small squash.

[madbodger.livejournal.com]

I get to Boston on the 27th, are you still gonna be there? I can bring postcards.

[vvalkyri.livejournal.com]

:smile: I'll still be around. eesh. have to work out where I am when.