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Herbs used in Absinthe


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#1 balzdeep

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Posted 08 December 2003 - 09:57 PM

OK, it was fun when everyone started listing herbs they've seen used in absinthe. Let's start that thread, staying on topic, of course, again! I'll start!

Wormwood
Hyssop
Green Anise
Star Anise
Fennel
Lemon Balm (Melissa)
Coriander
Angelica Seed (Angelica Root)
Roman Wormwood
Mint
Cinnamon
Calamus Root
Chamomile
Valerian Root
Tarragon

Edited by balzdeep, 08 December 2003 - 09:58 PM.

Yup, the last time I was there it was an early night. That was over half a decade ago, and I am now living a mile higher than most of you fucks. I WILL OUTLAST YOU ALL!!!

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Posted 08 December 2003 - 10:11 PM

Tansy.
Damiana.

#3 Crosby

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Posted 08 December 2003 - 10:14 PM

Genepi.
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#4 Crosby

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Posted 08 December 2003 - 10:16 PM

Veronica
Cardamom
Lavender
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Posted 08 December 2003 - 10:21 PM

Something red.

#6 Crosby

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Posted 08 December 2003 - 10:22 PM

Whatever those beetles are that they use in Serpis.
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#7 balzdeep

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Posted 08 December 2003 - 10:35 PM

Box Elder Bugs, I believe.
Sasparilla
Yup, the last time I was there it was an early night. That was over half a decade ago, and I am now living a mile higher than most of you fucks. I WILL OUTLAST YOU ALL!!!

#8 Crosby

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Posted 08 December 2003 - 10:39 PM

Yum, Box Elder Bugs!

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#9 Crosby

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Posted 08 December 2003 - 10:39 PM

Man, check out those eyes.
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#10 Aion

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Posted 08 December 2003 - 11:06 PM

"Valerian Root"
:wink:
Really???

"Cinnamon" :wave:
Hah, my secret spice!!

Nutmeg

#11 DGLeadbetter

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Posted 08 December 2003 - 11:23 PM

Parsley
Sage
Rosemary
Thyme

DG

#12 Aion

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Posted 09 December 2003 - 12:05 AM

Parsley

Then Spinach has to be added to the list too. :wave:

Juniper berries
Orange peel
Dittany

one old protocol called for:
Elecampane root

#13 Le Gimp

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Posted 09 December 2003 - 05:56 AM

Grains of Paradise
Coracao (Bitter Orange Peel)
Mace (the spice, not the spray)
"To announce that there must be no criticism of the President, or that we are to stand by the President, right or wrong, is not only unpatriotic and servile, but is morally treasonable to the American public." - Theodore Roosevelt

#14 Aion

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Posted 09 December 2003 - 06:02 AM

someone mentioned this herb (long time ago)
being used for coloring:

stinging nettle

OUCH!

#15 CelticGent

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Posted 09 December 2003 - 06:42 AM

...

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the fresh maker

#16 Rimbaud

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Posted 09 December 2003 - 07:17 AM

:BL: :wave: :wave:

There's sometimes a buggy.

#17 Rimbaud

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Posted 09 December 2003 - 07:20 AM

Garlic
Basil
Crushed Red Pepper

....oh wait, that's for my marinara sauce.

Rimmy: :BL:

There's sometimes a buggy.

#18 Porkio

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Posted 09 December 2003 - 07:50 AM

one old protocol called for:
Elecampane root

Also known as Black Alder root. From the Nimes recipe.

Edited by Porkio, 09 December 2003 - 07:51 AM.


#19 Porkio

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Posted 09 December 2003 - 07:53 AM

Angelica Seed (Angelica Root)

Not sure if you meant Angelica root & seed were interchangeable, but they're definitely not.

#20 Le Gimp

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Posted 09 December 2003 - 07:55 AM

Garlic
Basil
Crushed Red Pepper

....oh wait, that's for my marinara sauce.

Rimmy:  :blink:

Is that what is used for the red coloring in SERPIS?
"To announce that there must be no criticism of the President, or that we are to stand by the President, right or wrong, is not only unpatriotic and servile, but is morally treasonable to the American public." - Theodore Roosevelt

#21 CelticGent

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Posted 09 December 2003 - 10:22 AM

...

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#22 Off. Jack Batemaster

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Posted 09 December 2003 - 10:45 AM

Herbie?

Posted Image
The more Black Lickerish Tasting Crap changes, the more Black Lickerish Tasting Crap tastes like Black Lickerish.

Where the fuck is ATown?

#23 CelticGent

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Posted 09 December 2003 - 10:50 AM

...

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#24 Off. Jack Batemaster

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Posted 09 December 2003 - 11:02 AM

Posted Image
The more Black Lickerish Tasting Crap changes, the more Black Lickerish Tasting Crap tastes like Black Lickerish.

Where the fuck is ATown?

#25 Larspeart

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Posted 09 December 2003 - 01:47 PM

Valarian root? Gross! That stuff stinks! Also, the other oster was dead on. Zzzzz.


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hehehe, now THAT will get ya high!

:blbl:

#26 Off. Jack Batemaster

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Posted 09 December 2003 - 02:04 PM

Jackfruit
Melissa and Lemon Balm
The more Black Lickerish Tasting Crap changes, the more Black Lickerish Tasting Crap tastes like Black Lickerish.

Where the fuck is ATown?

#27 sheepprofessor

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Posted 09 December 2003 - 02:05 PM

"Jackfruit"?

#28 Porkio

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Posted 09 December 2003 - 02:16 PM

Melissa and Lemon Balm

:yes:

Melissa is OK to use, but lemon balm tastes like lemon pledge. Unless you use them both together, then it tastes OK...

#29 balzdeep

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Posted 09 December 2003 - 09:07 PM

Angelica Seed (Angelica Root)

Not sure if you meant Angelica root & seed were interchangeable, but they're definitely not.

Nope, just put together since they are the same plant.

I believe the Valerian root was used for a "night-capper" absinthe with the idea that it would allow someone to go to sleep after drinking it (vs. staying up all night like normally happened). Was told it didn't work.
Yup, the last time I was there it was an early night. That was over half a decade ago, and I am now living a mile higher than most of you fucks. I WILL OUTLAST YOU ALL!!!

#30 Jethrow

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Posted 09 December 2003 - 09:55 PM

I dont think anyone added Mint...

Cardamon? A friend of mine bought me some Green Cardamon to use.
Anyone want to say what flavor/etc it imparts?

#31 DGLeadbetter

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Posted 09 December 2003 - 11:03 PM

Cardamon?


Yeah, you know ... that fat kid on South Park.

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#32 Aion

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Posted 09 December 2003 - 11:04 PM

I love the SCENT of cardamom.

The taste is some kind of soapy,
like turbocharged star anise.
Very powerful spice, therefore
very difficult to balance.

#33 Aion

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Posted 09 December 2003 - 11:26 PM

Also known as Black Alder root.  From the Nimes recipe.

Porkio, can you please tell me, what the French word
for "Elecampane Root" is in The Nimes protocol.
My Duplais is at home, so I´m not able to check it right now.

I´m almost sure, that Elecampane is NOT Black Alder.

Elecampane

Alder

#34 Porkio

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Posted 10 December 2003 - 07:48 AM

Unfortunately I can't find my photocopy of DuPlais (English translation), but DeBrevans says "Root Black Alder" for the Nimes recipe, and there is no mention of Elecampane, though I remember the same recipe being in DuPlais except it says Elecampane.

Black Alder is a plant native to North America, so it's surprising it would be listed in a French recipe at all. You're right, they do appear to be entirely different plants. I just assumed they were the same plant, as Debrevans & Duplais often use different names for the same plant (anise seed vs. green anise, lemonbalm vs. Melissa, Genepi: Artemisia Rupestris vs. Genepi). I would assume DuPlais is correct, as that volume is much more detailed and specific than Debrevans.

Edited by Porkio, 10 December 2003 - 07:50 AM.


#35 Off. Jack Batemaster

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Posted 10 December 2003 - 09:28 AM

"Jackfruit"?

:blbl: :JBM::jogbaby:

(Yes, Jackfruit.)
The more Black Lickerish Tasting Crap changes, the more Black Lickerish Tasting Crap tastes like Black Lickerish.

Where the fuck is ATown?

#36 sheepprofessor

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Posted 10 December 2003 - 09:30 AM

That doesn't sound at all good. Would you care to elaborate?

#37 Off. Jack Batemaster

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Posted 10 December 2003 - 09:45 AM

http://www.crfg.org/.../jackfruit.html
The more Black Lickerish Tasting Crap changes, the more Black Lickerish Tasting Crap tastes like Black Lickerish.

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#38 sheepprofessor

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Posted 10 December 2003 - 10:00 AM

Not as bad as my scariest imaginings (:JBM: :blbl:) but still a little strange.

In absinthe?


#39 Off. Jack Batemaster

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Posted 10 December 2003 - 10:06 AM

Sure. Why not?
The more Black Lickerish Tasting Crap changes, the more Black Lickerish Tasting Crap tastes like Black Lickerish.

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#40 Rimbaud

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Posted 10 December 2003 - 10:57 AM

Sheeps, I think you've already had an absinthe with jackfruit in it...

There's sometimes a buggy.

#41 sheepprofessor

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Posted 10 December 2003 - 11:14 AM

Yes, I guess I have.

I can't say that I particularly noticed the fruit flavor, though.


#42 Off. Jack Batemaster

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Posted 10 December 2003 - 11:49 AM

Have you drank any red Absinthe?
The more Black Lickerish Tasting Crap changes, the more Black Lickerish Tasting Crap tastes like Black Lickerish.

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#43 sheepprofessor

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Posted 10 December 2003 - 12:20 PM

Yeah, I did have a swallow or two of one (not counting the Serpis, the color of which is absolutely unnatural).

But I was thinking of a certain blanche I had that advertised itself as containing some percentage of 'Jugo de Fruit.'

I mean, I was pretty sure that it wasn't orange juice, but...


#44 Off. Jack Batemaster

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Posted 10 December 2003 - 12:30 PM

Technically some orange juice and jackfruit.
The more Black Lickerish Tasting Crap changes, the more Black Lickerish Tasting Crap tastes like Black Lickerish.

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#45 Off. Jack Batemaster

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Posted 10 December 2003 - 01:10 PM

Jackfruit will make you trip Balz™. Literally...
The more Black Lickerish Tasting Crap changes, the more Black Lickerish Tasting Crap tastes like Black Lickerish.

Where the fuck is ATown?

#46 DGLeadbetter

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Posted 10 December 2003 - 04:36 PM

Is Jackfruit the severed, low hanging nuts from a Jackalope?

DG

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Posted 10 December 2003 - 04:42 PM

:NONO:

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#48 Crosby

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Posted 10 December 2003 - 04:42 PM

:NONO:

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#49 Crosby

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Posted 10 December 2003 - 04:44 PM

Big fruit.

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#50 Off. Jack Batemaster

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Posted 10 December 2003 - 04:48 PM

Is Jackfruit the severed, low hanging nuts from a Jackalope?

DG

JACKALOPIE!!!
The more Black Lickerish Tasting Crap changes, the more Black Lickerish Tasting Crap tastes like Black Lickerish.

Where the fuck is ATown?

#51 DGLeadbetter

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Posted 10 December 2003 - 04:50 PM

I knew that was coming!
:NONO:

DG

#52 Jethrow

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Posted 10 December 2003 - 05:51 PM

I think someone mentioned using Rose Petals, or maybe it was Rose Water?

I imagine using Rosewater would impart a subtle but interesting flavor. Much like its various cooking uses.

#53 DGLeadbetter

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Posted 10 December 2003 - 05:53 PM

Rose would be interesting .... I was thinking about Segarra, and how they get that oak or cherry wood flavor. It's like no other absinthe I've ever had.

DG

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Posted 10 December 2003 - 06:11 PM

I imagine using Rosewater would impart a subtle but interesting flavor.

:NONO:

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#55 greeneyes

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Posted 10 December 2003 - 06:23 PM

:baabaa:

Shucks, now I'm craving sweet lassi.
What else is in the teaches of Peaches?

#56 Crosby

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Posted 10 December 2003 - 06:30 PM

:baabaa:

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#57 greeneyes

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Posted 10 December 2003 - 07:03 PM

Timmy's in the well! I have the oddest cravings sometimes. She is sweet. Mmmmmm.
What else is in the teaches of Peaches?

#58 Guest_Louched Liver_*

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Posted 10 December 2003 - 07:05 PM

Did I post that?
I'm feeling co-joined.

#59 greeneyes

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Posted 10 December 2003 - 07:25 PM

I'm feeling my cojones.








Go to town, CG.
What else is in the teaches of Peaches?

#60 balzdeep

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Posted 10 December 2003 - 07:36 PM

Jackfruit will make you trip Balz™. Literally...

Looking forward to that.
Yup, the last time I was there it was an early night. That was over half a decade ago, and I am now living a mile higher than most of you fucks. I WILL OUTLAST YOU ALL!!!

#61 greeneyes

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Posted 10 December 2003 - 07:45 PM

I'm outta here to get my lassi — not the canine type, but the Indian drink made with yogurt and rosewater. It's pure goodness.
What else is in the teaches of Peaches?

#62 Porkio

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Posted 10 December 2003 - 08:16 PM

Porkio, can you please tell me, what the French word
for "Elecampane Root" is in The Nimes protocol.
My Duplais is at home, so I´m not able to check it right now.

OK, here's the Debrevans Nimes recipe:

366g Large absinthe, cleaned
366g Green Anise
250g fennel
40g coriander
25g Roots black alder
25g Angelica root

in 9l 500cc 85% alcohol

Colour:
80g small absinthe
75g hyssop
25g balm (lemon)
40g veronica
40g mint

Still not sure of Duplais. Tore up my room looking for it and it's nowhere to be found
:whack:

I'd wager that's enough wormwood to make you trip Ballz.

Edited by Porkio, 10 December 2003 - 08:17 PM.


#63 Le Gimp

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Posted 10 December 2003 - 09:23 PM

Works out to 38.5gr/L, 1.5 times the usual 25gr/L.

Interesting recipe. Light on Anise and Fennel. Heavy on wormwood.

Although I don't have a still, so I can't make absinthe myself, I find it interesting that people seem to be rather secretive with their recipes. From what I have seen about distillation apparatus, each one is a little bit different from the next. Even the way they are heated can change the results.

So, even if two people had nearly identical systems, they would in my opinion need to adjust the recipe for their individual process. Throw in a bit of difference in the hardware and the recipe diverges even more. I would expect that it wouldn't be a straight scaling either. With different herbs having oils that evaporated at different temperatures, the whole process and rations would shift all over the board. It is a wonder anyone can consistently get the same results, much less two different people on different systems.
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#64 Aion

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Posted 10 December 2003 - 10:05 PM

Works out to 38.5gr/L,  1.5 times the usual 25gr/L.

Interesting recipe. Light on Anise and Fennel. Heavy on wormwood.

Although I don't have a still, so I can't make absinthe myself, I find it interesting that people seem to be rather secretive with their recipes. From what I have seen about distillation apparatus, each one is a little bit different from the next. Even the way they are heated can change the results.

So, even if two people had nearly identical systems, they would in my opinion need to adjust the recipe for their individual process. Throw in a bit of difference in the hardware and the recipe diverges even more. I would expect that it wouldn't be a straight scaling either. With different herbs having oils that evaporated at different temperatures, the whole process and rations would shift all over the board. It is a wonder anyone can consistently get the same results, much less two different people on different systems.

:USA:
Exactly.
Maybe that is why posting recipies doesn´t make
sense.
Simplicity rules imho!

#65 Porkio

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Posted 11 December 2003 - 07:13 AM

Exactly.
Maybe that is why posting recipies doesn´t make
sense.
Simplicity rules imho!

Simplicity does rule.
It's helpful however to have the recipes as a guideline, just so one can get an impression of what correct ratios are.

#66 Aion

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Posted 11 December 2003 - 09:46 PM

Yesterday I did not forget (as I did the day before) to
look at the recipies in my Duplais.

The Nimes protocol calls for:
racines d´aunée = Inula helenium = elecampane root

Another interesting point is, that this protocol asks for
racines d´angelique = angelica ROOT

I also found a recipie HAND WRITTEN on one of the
technical drawings that might be of interest:

2 kg gr. absinthe
1 kg pte. absinthe
12 kg anise verte
1 kg badiane
4 kg fenouil
1 kg hyssope

no alcohol volume and colouring herbs mentioned.

#67 Porkio

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Posted 12 December 2003 - 06:36 AM

Interesting. Looks like that would louche after about 1 drop of water. :ROLL:

#68 Le Gimp

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Posted 13 December 2003 - 09:13 PM

I agree that posting recipes does not make sense with respect to being able to plug in the mumbers and make a duplicate of the recipe.

On the other hand, it does lend to general relationships between different herbs in recipes and is thus helpfull.
"To announce that there must be no criticism of the President, or that we are to stand by the President, right or wrong, is not only unpatriotic and servile, but is morally treasonable to the American public." - Theodore Roosevelt

#69 Porkio

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Posted 15 December 2003 - 08:42 AM

I agree that posting recipes does not make sense with respect to being able to plug in the mumbers and make a duplicate of the recipe.

Reducing the amount of herbs from a swiss style recipe to a smaller batch (i.e. 2.5kg for a 950L batch =25g for a 950ml batch) will lend mediocre results if you only make one batch with that recipe. If, however, you do the same recipe over and over again with those quantities... :woo:

#70 Aion

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Posted 16 December 2003 - 02:26 AM

If, however, you do the same recipe over and over again with those quantities...

... it will still give the same result as the first batch,
if you don´t add something..... :CG:

#71 Le Gimp

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Posted 16 December 2003 - 05:03 AM

Some days I feel like I'm just chasing my tail.
"To announce that there must be no criticism of the President, or that we are to stand by the President, right or wrong, is not only unpatriotic and servile, but is morally treasonable to the American public." - Theodore Roosevelt

#72 Aion

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Posted 16 December 2003 - 05:16 AM

:yes:

#73 Porkio

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Posted 16 December 2003 - 06:19 AM

Some days I feel like I'm just chasing my tail.

Suddenly Aions avatar makes sense...

#74 Aion

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Posted 16 December 2003 - 06:39 AM

The avatar MAKES sense (was chosen because of that meaning).
It is a reflection of my personality, the infinite hunt for something
unreachable, a curse, let me tell you. Cannot change.
So: :yes:

I hope that it is not HIS tail what Gimpy is chasing :BL:

#75 DrinkSlinger

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Posted 16 December 2003 - 07:55 AM

the infinite hunt for something
unreachable



Yes, but the avitar has found it's tail...
for some people, there's money in absinthe. And for some, there's only absinthe in absinthe.
.

#76 CelticGent

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Posted 16 December 2003 - 08:17 AM

i was thinking the same exact thing.....
the fresh maker

#77 Aion

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Posted 16 December 2003 - 10:35 PM

Yes, but the avitar has found it's tail...

... and then it begins devouring itself. :sweeper:

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Posted 16 December 2003 - 11:57 PM

Man!
If I could do that!

#79 CelticGent

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Posted 17 December 2003 - 08:57 AM

you'd actually become what people call you
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#80 Off. Jack Batemaster

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Posted 17 December 2003 - 09:07 AM

you'd actually become what people call you

Cocksucker?
The more Black Lickerish Tasting Crap changes, the more Black Lickerish Tasting Crap tastes like Black Lickerish.

Where the fuck is ATown?

#81 CelticGent

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Posted 17 December 2003 - 09:08 AM

Old MacDonald had a farm and
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#82 Absomphe

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Posted 17 December 2003 - 03:04 PM

Belladonna, Amanita Phaloides, antimony chloride...oops that's not an herb...what WAS I thinking??? (Back to my 6th glass of FOU JUICE!!! :basher:
To the bar, for flaming Hills enemas!

#83 DGLeadbetter

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Posted 17 December 2003 - 03:28 PM

Thankfully, no one uses herbs that are terrible ...

DG

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#84 greeneyes

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Posted 17 December 2003 - 05:03 PM

Would they end up with something bluer than bleu?

Attached Files

  • Attached File  P_H.gif   18.81K   0 downloads

What else is in the teaches of Peaches?

#85 Off. Jack Batemaster

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Posted 17 December 2003 - 05:08 PM

I forgot all about that Herb.
The more Black Lickerish Tasting Crap changes, the more Black Lickerish Tasting Crap tastes like Black Lickerish.

Where the fuck is ATown?

#86 Le Gimp

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Posted 17 December 2003 - 06:47 PM

Fresh spring grass clippings are rife with chlorophyll. They are great for the coloration phase.
"To announce that there must be no criticism of the President, or that we are to stand by the President, right or wrong, is not only unpatriotic and servile, but is morally treasonable to the American public." - Theodore Roosevelt

#87 DGLeadbetter

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Posted 21 December 2003 - 07:16 PM

I wonder if one could use Cilantro ... for a little bit of a kick?

DG

#88 DrinkSlinger

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Posted 21 December 2003 - 07:26 PM

Cilantro (corriander) seeds are a common ingredient for the maceration stage of absinthe making.

I wouldn't want to use it in the coloring step it'd be too harsh. Like Salsasinthe.
for some people, there's money in absinthe. And for some, there's only absinthe in absinthe.
.

#89 Porkio

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Posted 22 December 2003 - 06:57 AM

I think Cilantro (the plant, not coriander seeds) would be yummy in the colouring step in small quantities.
Suppose you could use Watercress in the distillation too. Cresonée did.

Edited by Porkio, 22 December 2003 - 07:02 AM.


#90 CelticGent

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Posted 22 December 2003 - 07:32 AM

i think logan fils uses ass peanuts to get that spiffy color.
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#91 Larspeart

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Posted 23 December 2003 - 08:16 AM

I had Jackfruit once. You can buy it at English markets (Seattle is flooded with them). Interesting. I don't want to say it tastes good, but it doesn't taste bad. Kinda like a cross between a cock and a banana, and somewhere in the middle in terms of texture. :DG:

Not somethng that I would buy, but I'd eat it if I was at an event and it was sitting out on the table.

I guess they can get to be like 70-80 pounds. That is just lovely.

#92 greeneyes

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Posted 23 December 2003 - 09:21 AM

Jackfruit is tasty. I like it mixed with soursop.
What else is in the teaches of Peaches?

#93 Kirk

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Posted 20 January 2004 - 12:27 PM

Fresh spring grass clippings are rife with chlorophyll. They are great for the coloration phase.

Are you serious or being sarcastic? Sometimes I can't tell.
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#94 DrinkSlinger

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Posted 20 January 2004 - 03:32 PM

If your sole intention was to color the blanche a bright green, then yes, fresh grass clippings would do a marvelous job.

But, since the coloration step is more about giving good flavor, than color, I suggest refraining from using fresh grass clippings (or any "Wet" clippings of any herb).
for some people, there's money in absinthe. And for some, there's only absinthe in absinthe.
.

#95 Crosby

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Posted 20 January 2004 - 08:10 PM

I'm considering making some with castor bean, many of you will get a sample.
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#96 Aion

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Posted 20 January 2004 - 09:19 PM

Fresh spring grass clippings are rife with chlorophyll. They are great for the coloration phase.

Are you serious or being sarcastic? Sometimes I can't tell.

Spinach as well. :clank:

Sarcasm :yes:

#97 CelticGent

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Posted 21 January 2004 - 07:04 AM

"Wet" clippings of any herb make me......oh forget it...
the fresh maker

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Posted 21 January 2004 - 07:31 AM

*yawn*

#99 CelticGent

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Posted 21 January 2004 - 08:02 AM

wamme tuck you in, kiddo?
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#100 balzdeep

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Posted 21 January 2004 - 08:56 AM

I'm considering making some with castor bean, many of you will get a sample.

:BL: I've seen what a few castor beans will do! Must admit, the secondaries are wonderful (nothing like a good helping of azotemia to knock you silly right before you die)!

So, um, COUNT ME IN! (I'm sure the none-stop barking neighbor's dog would love a sample!)
Yup, the last time I was there it was an early night. That was over half a decade ago, and I am now living a mile higher than most of you fucks. I WILL OUTLAST YOU ALL!!!

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Posted 21 January 2004 - 09:39 AM

Yeah, count me in on some for Ballz.

#102 CelticGent

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Posted 21 January 2004 - 10:22 AM

count jack in for some balls.
the fresh maker

#103 Off. Jack Batemaster

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Posted 21 January 2004 - 10:29 AM

:ROLL: I can always use an extra pear.
The more Black Lickerish Tasting Crap changes, the more Black Lickerish Tasting Crap tastes like Black Lickerish.

Where the fuck is ATown?

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Posted 21 January 2004 - 10:42 AM

On your chin?

#105 Justin

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Posted 21 January 2004 - 11:35 AM

I had jackfruit once.

:JBM: ?

#106 sixela

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Posted 21 January 2004 - 12:29 PM

:JBM: ?

Nope:
Posted Image
Fig. 16: Much white, gummy latex flows from the jackfruit stalk when the slightly underripe fruit is harvested.

#107 Justin

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Posted 21 January 2004 - 12:37 PM

Actually, I knew that. I was just making a bad joke.

:ROLL:

#108 Off. Jack Batemaster

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Posted 21 January 2004 - 12:56 PM

...Much white, gummy latex flows from Jack's fruit stalk when the slightly underripe fruit is harvested.

How true.
The more Black Lickerish Tasting Crap changes, the more Black Lickerish Tasting Crap tastes like Black Lickerish.

Where the fuck is ATown?

#109 Le Gimp

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Posted 21 January 2004 - 01:00 PM

Fresh spring grass clippings are rife with chlorophyll. They are great for the coloration phase.

Are you serious or being sarcastic? Sometimes I can't tell.

I'm an engineer. It was an attempt at humor. :ROLL:
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#110 Off. Jack Batemaster

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Posted 21 January 2004 - 01:03 PM

Yes, he's a Sanitation Engineer. He picks up yard waste:

Posted Image
The more Black Lickerish Tasting Crap changes, the more Black Lickerish Tasting Crap tastes like Black Lickerish.

Where the fuck is ATown?

#111 CelticGent

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Posted 21 January 2004 - 01:12 PM

nah, he's an engineer on the Mayor's grand funk railroad.
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#112 greeneyes

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Posted 21 January 2004 - 01:41 PM

Wait — latex comes from jackfruit? Is this for real?
What else is in the teaches of Peaches?

#113 Off. Jack Batemaster

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Posted 21 January 2004 - 01:51 PM

:yes: :JBM:
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#114 sixela

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Posted 21 January 2004 - 02:54 PM

Wait — latex comes from jackfruit? Is this for real?

The caption is quoted *verbatim* -- I didn't change a word.

#115 DGLeadbetter

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Posted 21 January 2004 - 05:01 PM

latex comes from jackfruit


So that would also mean Jackfruit comes from latex? :JBM:

I dunno .... just saying Jack, fruit and latex in the same sentence seems wrong to me.

DG

#116 Off. Jack Batemaster

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Posted 21 January 2004 - 05:03 PM

Join me for a drink at The Cuff. You'll understand.
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Posted 21 January 2004 - 08:04 PM

It'll be painfully apparent.

#118 Porkio

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Posted 22 January 2004 - 02:21 PM

These are the herbs in Absinthe I'm aware of:
Anise (you know, the herb shaped like a star)
Fennel bulbs
Woodworm or you can use small woodworm, but it doesn't have as much T hujone.
Melissa (though you could use lemonbalm if you can't find Melissa)
Hyssop
Coriander (it's that leafy green plant used in Indian food)

Soak all that in vodka for a month, and you'll be visited by the fairy.... though I've always wondered why she's wearing a black robe and carrying a scythe...

:yes:

#119 sixela

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Posted 22 January 2004 - 02:26 PM

These are the herbs in Absinthe I'm aware of:
Anise (you know, the herb shaped like a star)

:yes:

Well, that and the part about the fennel bulbs.

#120 Off. Jack Batemaster

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Posted 22 January 2004 - 02:43 PM

- Only use the small woodworms for the coloration, otherwise it will taste like Dr. O's HG.

- If you can't find Coriander, dried Cilantro is the same thing.

- If you can't find Hyssop, look for Herssop.
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#121 Sponge Bob

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Posted 22 January 2004 - 03:09 PM

You can also substitute the B e t t y for Veronica.

(edit sometimes I hate that damn word filter

Edited by Sponge Bob, 22 January 2004 - 03:11 PM.

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#122 Aion

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Posted 22 January 2004 - 09:39 PM

Woodworm

Do bookworms work too??
(wood -> paper -> books)
:clap:

#123 Grey Boy

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Posted 22 January 2004 - 09:48 PM

Rock->Paper->Scissors

#124 Kirk

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Posted 27 January 2004 - 08:47 AM

Fresh spring grass clippings are rife with chlorophyll. They are great for the coloration phase.

Are you serious or being sarcastic? Sometimes I can't tell.

Spinach as well. :vale:

Sarcasm :yes:

I know of a Guy that really does use spinach in the coloration. Any one use salt?
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#125 Le Gimp

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Posted 27 January 2004 - 10:52 AM

That and a touch of butter and you have a good side dish.
"To announce that there must be no criticism of the President, or that we are to stand by the President, right or wrong, is not only unpatriotic and servile, but is morally treasonable to the American public." - Theodore Roosevelt

#126 Kirk

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Posted 27 January 2004 - 12:48 PM

I should have said salt in the pot . Slows things down a little.
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#127 Rimbaud

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Posted 27 January 2004 - 12:53 PM

Main Entry: la·tex
Pronunciation: 'lA-"teks
Function: noun
Inflected Form(s): plural la·ti·ces /'lA-t&-"sEz, 'la-/; or la·tex·es
Etymology: New Latin latic-, latex, from Latin, fluid
1 : a milky usually white fluid that is produced by cells of various seed plants (as of the milkweed, spurge, and poppy families) and is the source of rubber, gutta-percha, chicle, and balata
2 : a water emulsion of a synthetic rubber or plastic obtained by polymerization and used especially in coatings (as paint) and adhesives

There's sometimes a buggy.

#128 Kirk

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Posted 27 January 2004 - 01:06 PM

Facinating. :clap:
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#129 lambchop

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Posted 27 January 2004 - 01:08 PM

Jackfruit.
Obviously.
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#130 Rimbaud

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Posted 27 January 2004 - 01:09 PM

yep.

There's sometimes a buggy.

#131 CelticGent

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Posted 27 January 2004 - 01:26 PM

i like to hang with mr. hooper.
the fresh maker

#132 DGLeadbetter

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Posted 27 January 2004 - 10:11 PM

Whew ... saved by the bell.

DG

#133 Le Gimp

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Posted 05 March 2004 - 09:12 PM

Ding, ding, ding, ding, ...

Six.
"To announce that there must be no criticism of the President, or that we are to stand by the President, right or wrong, is not only unpatriotic and servile, but is morally treasonable to the American public." - Theodore Roosevelt

#134 DGLeadbetter

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Posted 20 March 2004 - 08:38 PM

But you gotta love Elisabeth Berkely.

DG

#135 Tuivel

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Posted 21 April 2004 - 02:39 PM

I've recently seen a recipe includig a good deal of "bitter almond cake"... it was in a german Book on Liqeur making from 1923, they had a whole section on Absinthe and some of the recipes included rather exotic ingredients.

If you're interested i can post some of it as soon as i get my copy.

Edited by Tuivel, 21 April 2004 - 02:41 PM.


#136 Off. Jack Batemaster

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Posted 21 April 2004 - 02:46 PM

Of course! Post it.
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#137 MrGreenGenes

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Posted 22 April 2004 - 08:34 AM

My soon-to-be wife came home from the nursury with an artemisia absinthium plant. Not that I'm planning to use it, but it's great to have a supportive SO.

Edited by MrGreenGenes, 22 April 2004 - 08:35 AM.


#138 Off. Jack Batemaster

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Posted 22 April 2004 - 08:39 AM

If you have room, plant 20 more of them - PM me for a trade.
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#139 Kirk

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Posted 22 April 2004 - 09:05 AM

Is it O.K. to grow Artemisia Absinthium next to A.Pontica?
Is it O.K. to grow Florence fennel near other hybrid fennel?
Would a hedge of A.A. between different fennels be enough to keep them separated?
How far apart would different fennels have to be?
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#140 TrainerAZ

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Posted 22 April 2004 - 12:19 PM

Yeah, what he asked.

After all, so much of this stuff can grow in AZ . . .

#141 Kirk

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Posted 22 April 2004 - 12:27 PM

Sure it can , if you don't mind buying the water.
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#142 TrainerAZ

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Posted 22 April 2004 - 12:36 PM

Most would grow here as winter annuals. Highs in the 70s. Not nearly so much water as you'd think.

#143 A.B. Normal

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Posted 22 April 2004 - 12:38 PM

SPAZ-ASS- I've got all kinds of sun and shade conditions around my crappy little house. So you can plant everything at my place and in the process, give me a nice yard. In return, I'll take good care of your plants. Plus, for some reason, my landlord pays my water bill so we can go crazy.
There's just too much time to kill between all my mistakes.

#144 TrainerAZ

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Posted 22 April 2004 - 01:04 PM

WOOHOO!!

Actually, you Phoenicians are likely to hit water rationing this summer. Your landlord might be asking for more money, honey!

But I bet we can put some of the more drought-tolerant stuff in. :)

#145 A.B. Normal

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Posted 22 April 2004 - 01:34 PM

Yeah, whatever...we don't ration anything here. It's that true fuck all western attitude. Besides, my landlord was the one who suggested that I water the backyard in the hopes that it would transform from a dirt lot into a real yard.

Let's put in everything we can fit!
There's just too much time to kill between all my mistakes.

#146 Porkio

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Posted 22 April 2004 - 01:45 PM

Yeah, what he asked.

After all, so much of this stuff can grow in AZ . . .

With luck you can probably grow anything anywhere, but that doesn't necessarily mean it's going to taste right. Otherwise Pernod Fils would have just grown everything in their back yard, and not went to all that trouble getting their Anise, Fennel & Pontica from elsewhere. I think the only things they grew were Wormwood and maybe Hyssop and Lemonbalm.

#147 Absomphe

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Posted 22 April 2004 - 01:51 PM

But you gotta love Elisabeth Berkely.

DG

Well, her body, anyway...

Repeatedly!
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#148 Kirk

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Posted 22 April 2004 - 03:25 PM

I heard if you grow fennel near wormwood the fennel won't bear seed.
As far as growing fennel near dill or other fennel hybrids , the mother plant won't be affected but the seed will cross pollinate.
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Posted 22 April 2004 - 07:41 PM

Let's put in everything we can fit!

I tried, remember?

#150 A.B. Normal

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Posted 22 April 2004 - 08:45 PM

Ya know, I should've seen that coming.
Fucking perverts.
I can't believe it took 4 posts to get there.
There's just too much time to kill between all my mistakes.

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Posted 22 April 2004 - 08:49 PM

The head perv had just gotten home.

#152 A.B. Normal

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Posted 22 April 2004 - 08:54 PM

That explains it.
And the perv chorus (to borrow an allusion from Lystie)
wasn't around either, I guess.
There's just too much time to kill between all my mistakes.

#153 Guest_Louched Liver_*

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Posted 22 April 2004 - 08:55 PM

They don't match the pervosity
of the master anyway.

#154 A.B. Normal

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Posted 22 April 2004 - 08:59 PM

Not even close, no.



Oh, and by the way Porkio, you make a fine point. Of course, I was just trying to get free landscaping.
There's just too much time to kill between all my mistakes.

#155 Sponge Bob

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Posted 22 April 2004 - 09:04 PM

I know a few guys who'd be willing to trim your bush.
What can I say, the bottle reads “For experts only”.

#156 TrainerAZ

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Posted 22 April 2004 - 09:40 PM

Hey, I'd be happy to help you get plants going . . . provided you pay for em! :)

A friend of mine with high-elevation property in NM offered to grow Artemisias out there. They should do just fine on rainfall!

Mmmm, organic wormwood . . . >drool<

#157 Kirk

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Posted 23 April 2004 - 05:38 AM

went to all that trouble getting their Anise, Fennel & Pontica from elsewhere.  I think the only things they grew were Wormwood and maybe Hyssop and Lemonbalm.

Any one know what regions those herbs were traditionaly imported from and why?
Can you grow A.A. next to A.P. without cross breeding taking place?
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#158 TrainerAZ

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Posted 23 April 2004 - 09:52 AM

AA and AP are both perennials, not sure why you'd want them to set seed anyway?

AA = EuroFuckyLand and temperate parts of Asia. Propagate by division every 3 years. Woody perennial.

AP = SE and central EuroFuckyLand. Spreads by underground rhizomes. Evergreen shrub/woody perennial.

Anyone ever tried A. abrotanum? "Southernwood" or "old man" are the common names. Lemon-scented foliage. Could be interesting. or weird.

#159 Off. Jack Batemaster

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Posted 23 April 2004 - 09:55 AM

Isn't that what they use in Absente?

"Old man" wormwood? Who'd want Absinthe that tastes like the Mayor?
The more Black Lickerish Tasting Crap changes, the more Black Lickerish Tasting Crap tastes like Black Lickerish.

Where the fuck is ATown?

#160 Off. Jack Batemaster

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Posted 23 April 2004 - 09:57 AM

http://www.crillonim...sente-about.htm

Yep, that's what they use.
The more Black Lickerish Tasting Crap changes, the more Black Lickerish Tasting Crap tastes like Black Lickerish.

Where the fuck is ATown?

#161 TrainerAZ

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Posted 23 April 2004 - 04:23 PM

I was just reading about that here:

http://www-ang.kfuni...l?Arte_abr.html

This guy seems to think that Southernwood was used instead of AA.

#162 Kirk

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Posted 24 April 2004 - 12:16 PM

Nice site . Beautiful really. Except for the 50 ppm T level statement, but you expect that.

Edited by Kirk, 24 April 2004 - 12:20 PM.

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#163 Kirk

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Posted 27 April 2004 - 05:23 AM

Has anyone grown coriander near fennel?
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#164 TrainerAZ

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Posted 27 April 2004 - 07:52 PM

Florence fennel . . .

There are two with that common name, dagnabbit.

Foeniculum dulce and Foeniculum vulgare azoricum.

Which is which?!

:whack:

#165 DrinkSlinger

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Posted 27 April 2004 - 08:18 PM

azoricum.
for some people, there's money in absinthe. And for some, there's only absinthe in absinthe.
.

#166 TrainerAZ

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Posted 27 April 2004 - 09:12 PM

Thanx :)

#167 DrinkSlinger

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Posted 27 April 2004 - 09:19 PM

No problem... just don't try and kiss me again. :BL:

Actually it was funny. I was suddenly in the shoes of millions of women who're almost caught by the "Quick swoop for the lips" technique.

SPAZ-ASS you're a PITA drunk, but a great sober fella. :whack:
for some people, there's money in absinthe. And for some, there's only absinthe in absinthe.
.

#168 Masque

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Posted 28 April 2004 - 12:10 AM

He wasn't a PI my A. You? Maybe a different story.

What should we do for the future? Oh, I don't know. Drive around, have fun, a few kids and we can figure out the future after HOLY SHIT I'M 38 YEARS OLD 


#169 TrainerAZ

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Posted 28 April 2004 - 12:27 AM

I tried to kiss Dinky?!

Time for a self- :b&d: !

Musta been the mutton chops. Those get me riled. Especially after the 35th glass.

Maybe it was just the 35 glasses. :alc:

#170 Kirk

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Posted 28 April 2004 - 04:53 AM

Florence fennel . . .

There are two with that common name, dagnabbit.

Foeniculum dulce and Foeniculum vulgare azoricum.

Which is which?!

:b&d:

There are more than two. Try more like 30 plus.
Each one has some different characteristics.
Most are bred for the bulb shape and flavor.
Some are bred for oil production.
There are many kinds of oils found in fennel.
Each of the different cultivars produce the oils in different ratio.
Some oils are really nasty tasting.

Edited by Kirk, 28 April 2004 - 06:26 AM.

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#171 sancho

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Posted 28 April 2004 - 06:25 AM

SPAZ-ASS you're a PITA drunk


got that far, did he?

#172 TrainerAZ

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Posted 28 April 2004 - 11:43 AM

I just hope I used lube. For Dinky's sake.

#173 Porkio

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Posted 28 April 2004 - 03:52 PM

There are more than two. Try more like 30 plus.
Each one has some different characteristics.
Most are bred for the bulb shape and flavor.
Some are bred for oil production.
There are many kinds of oils found in fennel.
Each of the different cultivars produce the oils in different ratio.
Some oils are really nasty tasting.

It seems like the ones that are bred for the best bulb production coincidentally have the correct concentration of oils you would want. Googling a few of those oils names will tell you everything you need to know. Unfortunately, tracking down all but a few of those varieties isn't as easy. The drought in Italy last year certainly didn't help matters...

Edited by Porkio, 28 April 2004 - 03:53 PM.


#174 Le Gimp

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Posted 28 April 2004 - 07:00 PM

Now you tell me. My sister and her husband just came back from Italy on a 4 year deployment. Should have had her buy me lots of herbs n xit. Too late now.
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#175 TrainerAZ

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Posted 28 April 2004 - 08:49 PM

I just wanna few good seeds . . .

#176 Guest_Louched Liver_*

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Posted 29 April 2004 - 01:12 AM

Then take one for the prostate.

#177 Kirk

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Posted 29 April 2004 - 04:54 AM

I could part with a few. I can't tell you their name though.
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#178 TrainerAZ

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Posted 29 April 2004 - 10:31 AM

As long as they're not Mayor seeds, Kirk :)

Good fennel is good fennel. Don't know that I'd be able to grow enough to sell seeds (and cover the costs involved in the growing, that is), but I like getting experience with the plants.

Right now, my little herb garden is in pots outside the front door . . . I'm just working on getting a sense of the plants now. Introducing myself to them, to to speak.

Hello, AA. G'morning, AA Powis Castle. Howdy, hyssop (I'm STILL looking for that. Lowe's didn't have it, even in seed form!). Looking rather seedy, Melissa.

Etc.

My guest house will be vacant again come June. I'm seriously considering taking it for personal use and using its yard (about 40 x 30) as an herb garden. I could grow quite a few herbs in that space!

#179 Off. Jack Batemaster

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Posted 29 April 2004 - 10:45 AM

You need to go to a real Nursery...not Lowes.

Last week, I went to a local Nursery and they had Flo Fennel plants, Hyssop, Lemon Balm, AA, etc. If the Nursery doesn't have something, they'll usually special order it for you.
The more Black Lickerish Tasting Crap changes, the more Black Lickerish Tasting Crap tastes like Black Lickerish.

Where the fuck is ATown?

#180 TrainerAZ

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Posted 29 April 2004 - 11:03 AM

I went to the Real Nursery first. Mesquite Valley Growers. HUGE operation.

That's where I got AA, AAPowCas, tarragon, etc.

The only Hyssop they had was a couple of Agastaches (ornamentals), not H. officinalis.

Only fennel was bronze.

No pontica.

Kirk had recommended Lowe's for seeds. They DID have AA PoCa there, in TWO sizes! I guess it's popular out here.

(Yes, it keeps getting shorter. Soon, it'll be AAPC. Not to be confused with AARP.)

#181 Off. Jack Batemaster

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Posted 29 April 2004 - 11:05 AM

Skip the AAPC. It's worthless.
The more Black Lickerish Tasting Crap changes, the more Black Lickerish Tasting Crap tastes like Black Lickerish.

Where the fuck is ATown?

#182 TrainerAZ

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Posted 29 April 2004 - 11:09 AM

It's purty, tho, and has a fairly mild flavor. Not as harsh as AA, and Gimpy thinks it might be what FGuy uses to produce a "t-jone free" beverage.

#183 Off. Jack Batemaster

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Posted 29 April 2004 - 11:10 AM

Is that what makes it taste like ass?
The more Black Lickerish Tasting Crap changes, the more Black Lickerish Tasting Crap tastes like Black Lickerish.

Where the fuck is ATown?

#184 TrainerAZ

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Posted 29 April 2004 - 11:11 AM

I've no idea, I haven't had FGuy.

Bring Mrs. Jack, we can do a side by side tasting of FGuy and ass.

#185 Off. Jack Batemaster

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Posted 29 April 2004 - 11:15 AM

I'd have thought for sure that you'd have tried it. You'll try any Guy that tastes like ass.
The more Black Lickerish Tasting Crap changes, the more Black Lickerish Tasting Crap tastes like Black Lickerish.

Where the fuck is ATown?

#186 TrainerAZ

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Posted 29 April 2004 - 11:48 AM

Except da Mayor.

#187 DrinkSlinger

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Posted 29 April 2004 - 12:20 PM

...and Sponge Bob.
for some people, there's money in absinthe. And for some, there's only absinthe in absinthe.
.

#188 Kirk

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Posted 29 April 2004 - 12:40 PM

That Guy is one of my favorites,
I don't think he tastes like ass.

:V:
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#189 A.B. Normal

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Posted 29 April 2004 - 12:58 PM

I'm with Jack. The Guy tastes like ass.
SPAZ-ASS, you can try some in eight days.
There's just too much time to kill between all my mistakes.

#190 Kirk

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Posted 29 April 2004 - 01:04 PM

There is no arguing with taste.
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#191 Masque

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Posted 29 April 2004 - 02:03 PM

I met a guy who prefered F. Guy to Bama Pontarlier.

Edit: Guy tastes like ass.

Edited by Skeeter, 29 April 2004 - 02:04 PM.

What should we do for the future? Oh, I don't know. Drive around, have fun, a few kids and we can figure out the future after HOLY SHIT I'M 38 YEARS OLD 


#192 Off. Jack Batemaster

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Posted 29 April 2004 - 02:09 PM

People's tastes do vary...if that weren't the case, What's his fuck would never get laid.
The more Black Lickerish Tasting Crap changes, the more Black Lickerish Tasting Crap tastes like Black Lickerish.

Where the fuck is ATown?

#193 DrinkSlinger

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Posted 29 April 2004 - 02:20 PM

I met a guy who had the option of drinking BaMa, yet he chose to pour a glass of ET #1 instead...

:V:
for some people, there's money in absinthe. And for some, there's only absinthe in absinthe.
.

#194 Off. Jack Batemaster

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Posted 29 April 2004 - 02:27 PM

Does his screen name begin with "S" and end in "R?"
The more Black Lickerish Tasting Crap changes, the more Black Lickerish Tasting Crap tastes like Black Lickerish.

Where the fuck is ATown?

#195 sancho

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Posted 29 April 2004 - 03:48 PM

I met a guy who had the option of drinking BaMa, yet he chose to pour a glass of ET #1 instead...


muh throat is burning just thinking about that...

#196 Masque

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Posted 29 April 2004 - 06:12 PM

Hey, it sinkworthied. And, then I had another BaMa, so it is all good.

I had to try it... At least now I have an idea about what empyreuma(sp) and tails taste like.

What should we do for the future? Oh, I don't know. Drive around, have fun, a few kids and we can figure out the future after HOLY SHIT I'M 38 YEARS OLD 


#197 DrinkSlinger

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Posted 29 April 2004 - 06:34 PM

Like ET #1?
for some people, there's money in absinthe. And for some, there's only absinthe in absinthe.
.

#198 TrainerAZ

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Posted 29 April 2004 - 07:48 PM

ET, phone emergency room?

So wait . . . do tails taste like ass?

#199 DrinkSlinger

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Posted 29 April 2004 - 07:54 PM

You tell us.

:stager:
for some people, there's money in absinthe. And for some, there's only absinthe in absinthe.
.

#200 TrainerAZ

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Posted 30 April 2004 - 02:24 AM

Well, Dinky, I can tell ya what doesn't taste like ass. CRAPSINTHE™!!!

Why, that's even in the CRAPSINTHE™ FAQ! It says, "No, CRAPSINTHE™ does NOT taste like ass!"

Of course, there are herbs in CRAPSINTHE™. That makes this post ON-TOPIC.



ALL YOUR POSTS ARE BELONG TO CRAPSINTHE™!!!!

#201 jaded prol

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Posted 30 April 2004 - 03:42 AM

He makes it himself!
Drinking for medicinal reasons.

You may say I'm a drinker
but I'm not the only one.

#202 TrainerAZ

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Posted 30 April 2004 - 03:54 AM

Yes, and my relentless pursuit of mediocrity has been rewarded with the creation of CRAPSINTHE™!!!

It's CRAP™tacular!!

#203 Off. Jack Batemaster

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Posted 30 April 2004 - 08:51 AM

OK, I'm slapping the official MODERATOR bitch slap on you, What's his fuck...No more about this Crapsinthe (BTW - someone else has already used the term a long time ago.) You're ruining the TONE, and stealing Gimpy's line.
The more Black Lickerish Tasting Crap changes, the more Black Lickerish Tasting Crap tastes like Black Lickerish.

Where the fuck is ATown?

#204 Hiram

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Posted 30 April 2004 - 09:40 AM

:shrug:
Give a man a fire and he'll be warm for a day; set him on fire and he'll be warm for the rest of his life.

#205 Absomphe

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Posted 30 April 2004 - 10:05 AM

:V:
To the bar, for flaming Hills enemas!

#206 Rimbaud

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Posted 30 April 2004 - 11:22 AM

Thank you, Jack. I was about to reach into my monitor and smack Mr. Crapsinthe and his accomplice, Mr. Clappyhands...