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tellner

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Member since Feb 2011

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Reviewed Candied Ginger

Jul 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

Simple. Straightforward. Works. What else do does a recipe need?
We like crystallized ginger to eat, to put in tea and bake with. But it's very about $8/pound in the store. On the other hand, raw ginger is $3/pound. For that and a few pennies of sugar you can make your own. Mix the leftover liquid with the ginger-infused sugar from the ...

Reviewed Ginger Ale

Feb 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

Good, but not great. If you look in old beverage and "receipt" books (or Stephen Cresswell's more recent volume on home made root-beers) you'll find that this one is pretty basic. Citrus oils add another dimension. The zest of a lemon or orange per gallon is enough. A little bit of cayenne adds a nice bite. As with all fermented beverages yeast makes...

Reviewed Ginger Ale

Feb 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

Good, but not great. If you look in old beverage and "receipt" books (or Stephen Cresswell's more recent volume on home made root-beers) you'll find that this one is pretty basic. Citrus oils add another dimension. The zest of a lemon or orange per gallon is enough. A little bit of cayenne adds a nice bite. As with all fermented beverages yeast makes...

Reviewed Ginger Ale

Feb 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

Good, but not great. If you look in old beverage and "receipt" books (or Stephen Cresswell's more recent volume on home made root-beers) you'll find that this one is pretty basic. Citrus oils add another dimension. The zest of a lemon or orange per gallon is enough. A little bit of cayenne adds a nice bite. As with all fermented beverages yeast makes...

Reviewed Ginger Ale

Feb 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

Good, but not great. If you look in old beverage and "receipt" books (or Stephen Cresswell's more recent one you'll find that this one is pretty basic. Citrus oils add another dimension. The zest of a lemon or orange per gallon is enough. A little bit of cayenne adds a nice bite. As with all fermented beverages yeast makes a difference. 1/8 tsp of...

Reviewed Ginger Ale

Feb 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

Good, but not great. If you look in old beverage and "receipt" books (or Stephen Cresswell's more recent one) you'll find that this one is pretty basic. Citrus oils add another dimension. A little bit of cayenne adds a nice bite. As with all fermented beverages yeast makes a difference. 1/8 tsp of ale or champagne yeast instead of the bread yeast...

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