velocity

that sounds right up my alley. i've been looking for a reason to buy some amaretto, and that would be really tasty on some french toast. thanks for the suggestion!

these are great suggestions. i particularly love the idea of the briny anchovy, and can see how the morel water would really temper it and send it on a completely different path. any ideas on some sweet variations? i have some maple sugar that i've been itching to use in a butter, but maybe with something else chucked in for good measure. a little bit of sage? thanks for the thread posts. i guess i overlooked those two while trolling through 20+ pages of results. search engines have never been my friends.

my first day of actual posting (i'm officially an ex-lurker) and i've already started a new topic. sheesh. just an idea that i've had floating around and a quick search of the archives hasn't shown up with this topic, so i thought i'd ask... has anyone made some tasty butters with interesting ingredients? i usually keep beurre rouge and herb butters in the freezer to use as a sauce or reduction finisher or just to extend the life of herbs in my garden, but i'd like to explore more ideas. i'm thinking specifically about making use of some lavender that is sitting in the cupboard, and maybe tempering the flavor by adding citrus zest or honey to it and making a butter compound. i've got lots of freezer space and some extra time on my hands, so any ideas would be great. i'm not too impatient to spend time clarifying, if need be. have a great day!

Hi all. I started my vanilla extract in may and sent them off as christmas presents about 4 weeks ago. I started out with some triple distilled vodka but also made extract with some bottom-basement cheap stuff, and i really can't tell the difference. I didn't use any sweeteners, syrups, or the like and am extremely happy with the results. i also used the dried extract pods to make some vanilla sugar, which has a million uses (i used it to make vanilla popcorn, which tastes like kettle corn when mixed with melted butter and salt and is really, really hard to stop eating). any other extract ideas running around in your heads?