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posted by martyb on Sunday November 18 2018, @09:38PM   Printer-friendly
from the alcoholic-mouthwash dept.

An elderly friend died last year and among other things I inherited a couple of bottles of Creme de Menthe. For anyone unfamiliar, it's bright green and very minty -- 60 proof / 30% alcohol by volume. I'm not a regular drinker, and I am one of those weirdos that believes in waste-not, want-not, so I felt obligated to find a way to (slowly) consume it. My eventual choice was to pour a shot or two over a bowl of chocolate ice cream -- not bad, compare to mint chocolate-chip ice cream, with a little kick.

Any other suggestions?

[An Anonymous Editor suggested Creme de Menthe Brownies (located at the bottom of the page).]


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  • (Score: 1, Interesting) by Anonymous Coward on Monday November 19 2018, @01:01PM

    by Anonymous Coward on Monday November 19 2018, @01:01PM (#763863)

    True, but it will still make it easier to handle. It can also allow you to use a higher protein flour, which will promote browning of the crust, with less caution.

    Different techniques and recipes for different problems:
    Too much browning - add a little bit of acidic ingredients (lemon juice, vinegar, tartaric acid) to inhibit the Maillard reaction, use a bleached low protein flour (cake flour or southern flours like White Lily), use a light colored pie dish and don't or only briefly blind bake, use water instead of milk, etc.
    Tough pie crust - substitute some alcohol for water, use a low protein flour, use whole wheat flour, substitute some non-gluten flour (e.g. almond flour), use shortening or lard instead of butter (which is ~20% water), etc.

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