Comments on: ReCPY: Pickle Pear Liqueur

By: ReCPY – New York Plum Liquor – Umamimart

ReCPY – New York Plum Liquor – Umamimart — Mon, 19 Jul 2010 16:40:13 +0000

[...] you remember my pickle pear liqueur, which turned out to really be called sickle pear liqueur? Making fruit liquor is pretty [...]

By: Paystyle

Paystyle — Sun, 15 Nov 2009 16:01:28 +0000

If I may make a quick point about the vodka used for infusions–while you don't need to buy an expensive vodka (actually you should never pay more than $30 for a bottle of vodka regardless of what you're using it for), vodkas distilled from potatoes absorb the flavor of the infusions better than others, primarily b/c of its higher starch content. Just something to keep in mind.

Can't wait to see how this turns out!

By: kayoko

kayoko — Sat, 14 Nov 2009 09:28:26 +0000

The whole "pickle pear" drama, whoever it was that started it (shame on you, Green Market!), is just hilarious. love you, Yama.

By: pheel

pheel — Sat, 14 Nov 2009 00:05:53 +0000

shibui = astringent

Same thing you get from tea or grape skins or wine… though on a much gentler scale than with persimmons.

By: Michael [KyotoFoodie]

Michael [KyotoFoodie] — Fri, 13 Nov 2009 20:55:37 +0000

I have never seen this done with western pears. I am getting ready to make some of this with Japanese (which is really Chinese) quince.

By: Yamahomo

Yamahomo — Fri, 13 Nov 2009 18:27:04 +0000

It's not my mistake. The sign clearly said "pickle pears" at green market. Scuse me, I don't spell 'sweets' as 'sweats', or 'waste of time' as 'waist of time' or say, 'turn light and walk two more blocks'. sank you so much!

By: kayoko

kayoko — Fri, 13 Nov 2009 15:21:42 +0000

OMG CJONES i just peeed my pants. i'm gonna keep it as is, just cause it is SO HILARIOUS and the biggest UM fail ever.

no one should ever call UM a foodie site!! HAHA.

By: cjones

cjones — Fri, 13 Nov 2009 14:49:57 +0000

Looks delish. But are you sure you didn't misread the pear sign? I think those are seckel pears. (But I could be wrong…)

By: yoko

yoko — Fri, 13 Nov 2009 02:02:13 +0000

I still have to blog about the result of my umeshu and biwashu, which both turned out very, very rich and delicious. The amber-red color is amazing! I would die to try a baked good you make from this.

By: Ambitious

Ambitious — Thu, 12 Nov 2009 11:38:18 +0000

I know what you're talking about!! There is a word in Korean also to describe the unplesant-ness of persimmons that are not yet ripe.

I loooove persimmons when they get nice and soft!