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  #1  
Old 04-13-2013, 11:52 AM
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Bootz Female Bootz is offline
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Default Cooking with Alcohol

Who bakes and cooks with alcohol?

In the past I often used alcohol instead of baking extracts, but I don't have my recipes anymore and have forgotten what I did. I have a seizure disorder that has messed up my memory. I think I used Amaretto (or something that sounds like that) in my biscotti.

Is there a cookbook or website that talks about cooking with alcohol in general?
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Old 04-13-2013, 01:23 PM
bookwormom bookwormom is offline
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I use almond flavoring instead of amaretto.
Used to use some alcohol, when I had family to cook for and lots of company. Used rum a lot. DH was stationed in Europe and there was a certain rum that was used in baking, apple cake, to die for. But who needs it, it only makes me fat. I keep a bottle of sherry on hand and red wine. I do have a jar of rum soaked raisins on hand but they are getting old. Just do not do as much in that field as I used to.
Too much other stuff to do.
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Old 04-13-2013, 03:25 PM
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Originally Posted by Bootz View Post
Who bakes and cooks with alcohol?

In the past I often used alcohol instead of baking extracts, but I don't have my recipes anymore and have forgotten what I did. I have a seizure disorder that has messed up my memory. I think I used Amaretto (or something that sounds like that) in my biscotti.

Is there a cookbook or website that talks about cooking with alcohol in general?
I bake and cook with alcohol. Don't know any cookbook or website that covers the topic.

I love applejack (apple brandy) and grappa (italian grape brandy). Though I have cooked with arrogant B**@*#d ale. Strong stuff went well with the bbq pizza. Used it in the pizza dough.
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Old 04-13-2013, 06:17 PM
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Yummy. Rum Apple cake!

I haven't had BBQ pizza in awhile. I used chicken. What did you use?

I used to have a cookie cookbook that had a whole section on using alcohol in cookies. There were general ideas and recipes.
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Old 04-13-2013, 10:26 PM
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Yummy. Rum Apple cake!

I haven't had BBQ pizza in awhile. I used chicken. What did you use?

I used to have a cookie cookbook that had a whole section on using alcohol in cookies. There were general ideas and recipes.
Arrogant B*****d ale dough, a spicy texas bbq sauce, with homemade smoked gouda and gorganzola, topped with crumbled ground pork, onions, mushrooms, peppers, and sausage.

Was a delicious pizza, cooked over an open fire.

Arrogant B*****d ale profile
7.2% Alcohol by volume
stone brewing company, california, USA

It's a very strong ale but easily drinkable as compaired to other stong ales and pairs off well in the dough against the thick rich bbq sauce.

It's got a very strong hops flavor. It's got a piney flavor, catty hops, grapefruit, some chocolate, toasted bread flavors, sweetness from the caramel malt. It's so strong in flavor it holds it's own against the flavors of the pizza.


I've also done it with Double B******d ale, which is made by the same company.

11.2% alcohol by volume
Has a smell of pine resin, orange, pineapple, alcohol, and some malt. The flavor is balanced with a slight lean towards bitter hops, very bitter, malty spine makes up the back bone, along with maple, pine, and citrus notes.

It also pairs well with bbq as well able to also stand up on it's own against the bbq and other flavors of the pizza.


They really hold up well.

I've also made a pizza for dessert using marshmellows, a cherry sauce, topped with bits of graham crackers and chocolate peices, the dough I used an imperial russian stout.

Imperial russian stout also from stone brewing company.

10.5% alcohol by volume

Sweet and roasty flavor with notes of semi-bitter chocolate, creamy caramel and burnt sugar and coffee bitter finish. It's strong flavor really did well. I enjoyed those pizzas.
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  #6  
Old 04-13-2013, 10:43 PM
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Bootz Female Bootz is offline
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Quote:
Originally Posted by Grendal View Post
Arrogant B*****d ale dough, a spicy texas bbq sauce, with homemade smoked gouda and gorganzola, topped with crumbled ground pork, onions, mushrooms, peppers, and sausage.

Was a delicious pizza, cooked over an open fire.

Arrogant B*****d ale profile
7.2% Alcohol by volume
stone brewing company, california, USA

It's a very strong ale but easily drinkable as compaired to other stong ales and pairs off well in the dough against the thick rich bbq sauce.

It's got a very strong hops flavor. It's got a piney flavor, catty hops, grapefruit, some chocolate, toasted bread flavors, sweetness from the caramel malt. It's so strong in flavor it holds it's own against the flavors of the pizza.


I've also done it with Double B******d ale, which is made by the same company.

11.2% alcohol by volume
Has a smell of pine resin, orange, pineapple, alcohol, and some malt. The flavor is balanced with a slight lean towards bitter hops, very bitter, malty spine makes up the back bone, along with maple, pine, and citrus notes.

It also pairs well with bbq as well able to also stand up on it's own against the bbq and other flavors of the pizza.


They really hold up well.

I've also made a pizza for dessert using marshmellows, a cherry sauce, topped with bits of graham crackers and chocolate peices, the dough I used an imperial russian stout.

Imperial russian stout also from stone brewing company.

10.5% alcohol by volume

Sweet and roasty flavor with notes of semi-bitter chocolate, creamy caramel and burnt sugar and coffee bitter finish. It's strong flavor really did well. I enjoyed those pizzas.
How do you know who really likes you for YOU, and not your FOOD?
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  #7  
Old 04-13-2013, 11:58 PM
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How do you know who really likes you for YOU, and not your FOOD?
Well I tend to think they like both.
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  #8  
Old 04-14-2013, 11:40 AM
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Well I tend to think they like both.
I bet they do!
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