TDG: The Flaming Orange Gully

[Fat Guy]

And before I start brewing up alcoholic beverages at home, I want incredibly clear and detailed instructions (as we all should).

I agree -- I like incredibly clear and detailed instructions in all things! But just to be clear, we're not talking about operating a still or anything hazardous here. This is just a question of infusing a bottle of rum with some cloves and such. It's no big deal.

[muon]

I was excited about trying this, until I noted that nowhere in the directions do you actually light this baby on fire. I respectfully request that 'Flaming' be removed from the name ...

[Jason Perlow]

You do light it on fire.... the orange oil is flamed in the drink.

[awbrig]

until I noted that nowhere in the directions do you actually light this baby on fire

I still plan on lighting mine on fire

[awbrig]

Preview of the Chicago eGullet Get Together featuring Flaming Orange Gullys!

[muon]

You do light it on fire.... the orange oil is flamed in the drink.

Ah -- much better. Respectfully remove my original request.

I missed this in my first scan through of the recipe:

Garnish with a flamed orange peel

I guess that means light this baby on fire ... Edited January 14, 2003 by muon33 (log)

[Schielke]

If anybody doesnt know how to flame an orange peel....

Burn Baby Burn

Ben

[maggiethecat]

Looks like I have my work cut out for me tonight. Why order when you can make it yourself!

Got that right! I probably won't get to it tonight, but if you should....you do know that your first duty is to document your experience here immediately!

[ivan]

be sure to get permission and have an adult around, just in case.

"Mommy, can you watch me while I mix myself a Flaming Orange Gully?"

I just want to add that I, too, think this is the Coolest. Thing. Evah!

Also, if it hasn't been noted, its acronym is FOG, to denote what it might do to one's mind.

[Suzanne F]

Sounds interesting.

PS: I didn't know we were called eGulleteers.

Yes, indeed. Interesting and tasty, if a bit on the sweet side.

Yvonne, would you prefer "eGulletarian" -- or does that sound a little too cultish?

[macrosan]

Dale notes, "I was really challenged because the group has very high standards when it comes to the culinary arts. I wanted something with layers of flavor and I thought the Velvet Falernum and nutmeg would provide that without getting too esoteric

So who does dis guy tink he is ? Where does he get off wid saying tinks like dat ? We ain't esoteric enough for him ? Let dis guy Gruff come to my lap-dancing club. I'll show de punk esoteric.

[Gavin Jones]

Macrosan, have you been watching the Sopranos? Stick with Leonard Rossiter.

I will be along to the Player as soon as the FOG is available in London. Like I need help to structure drinking eGulletarianly.

Edit: The Player just off Berwick street is open to non-members 5-11pm (as I recall). Even, at the cocktail hour, it's not too packed.

Edited January 14, 2003 by Gavin Jones (log)

[Fat Guy]

To clarify the flaming procedure, here's Dale demonstrating the orange-carving technique:

Preparing to flame the orange:

The Flaming Orange Gully in action:

[awbrig]

cool FG, were these taken recently?

also, can we call it FOG instead of Flaming Orange Gully. You could get beat up at places if you ask for a Flaming Orange Gully...

Edited January 14, 2003 by awbrig (log)

[yvonne johnson]

Sounds interesting.

PS: I didn't know we were called eGulleteers.

Yes, indeed. Interesting and tasty, if a bit on the sweet side.

Yvonne, would you prefer "eGulletarian" -- or does that sound a little too cultish?

I tend to use eGulletarian, and I've seen "eGulleter", but eGulleteer sounds new to me, though I see Varmint used the term. The eGullet zine piece was written by "eGullet staff" and in it "eGulleteer" is used again. No big deal......eGulleteer has a certain ring to it. egulleteer musketeers.

[Fat Guy]

cool FG, were these taken recently?

also, can we call it FOG instead of Flaming Orange Gully.  You could get beat up at places if you ask for a Flaming Orange Gully...

Yes, Ellen took them last week at Beacon.

FOG is good. It can be our secret little code.

The apple version is next.

[awbrig]

The FOG will actually be the residue of the fire extinguisher trying to put out my attempted first try of this drink...

[Rachel Perlow]

The apple version is next.

Can you flame apple peel?

[Suzanne F]

The apple version is next.

Can you flame apple peel?

Maybe if you soak it in Everclear first?

[Rachel Perlow]

Also, have we answered the "how big is a bottle of rum" question yet?

I am assuming 750 or 1 liter and approximating by just making 1 cup of the marinade (do I really need a whole bottle of it?) to mix into the quart of simple syrup. In other words, 1 cup white rum, a drop of almond extract (1/16th tsp!), 3 cloves, zest of 3 limes. The distributer is sending us a bottle of the syrup so we can compare my experiment to the commercial stuff.

[Fat Guy]

Also, have we answered the "how big is a bottle of rum" question yet?

I e-mailed Dale about it and will post the answer when he gets back to me.

[Schielke]

So am I correct in interpreting from the picture above that he slices a circle of the peel from the orange for flaming duties? Does this piece actually go in the drink or does the flamed oil go in?

It looks like the drink already has some orange peel in it.

Thanks!

Ben

[nightscotsman]

So am I correct in interpreting from the picture above that he slices a circle of the peel from the orange for flaming duties?  Does this piece actually go in the drink or does the flamed oil go in? 

It looks like the drink already has some orange peel in it.

Thanks!

Ben

My understanding of his techinque is that he holds the ligher or match in front of the glass and sort of bends/snaps the orange peel to release a fine spray of orange oil through the flame towards the surface of the drink. It's the fine mist of orange oil that actually ignites, not the alcohol in the drink. You can then drop the peel into the glass as a garnish, or use a strip of orange peel like he has in the photo.

[Schielke]

So am I correct in interpreting from the picture above that he slices a circle of the peel from the orange for flaming duties?  Does this piece actually go in the drink or does the flamed oil go in?  

It looks like the drink already has some orange peel in it.

Thanks!

Ben

My understanding of his techinque is that he holds the ligher or match in front of the glass and sort of bends/snaps the orange peel to release a fine spray of orange oil through the flame towards the surface of the drink. It's the fine mist of orange oil that actually ignites, not the alcohol in the drink. You can then drop the peel into the glass as a garnish, or use a strip of orange peel like he has in the photo.

So does this "flamed" oil add to the drink flavor or aroma-wise? This part definately adds to the alure of the drink...and anything on fire is better.

Ben

Edited January 15, 2003 by Schielke (log)

[col klink]

...and anything on fire is better.

Does that include yourself?