Tuesday, March 20, 2007

Can I Just Use Grand Marnier?

In my cooking travels, I have occasionally run across ingredients that I never knew existed, but suddenly cannot live without, because it's in every recipe I want to make.
When I first started cooking for myself, it was Mexican Oregano. I had no idea there were different kinds of oregano, but if you want to make chili, it's the only way to go (chili, by the way, won't be a ROTW until football season). Fortunately, that's pretty easy to find. In fact, when I lived in Boston, just about everything was easy to find.
Two years ago, though, the ingredient du jour was lemongrass, and try finding that in Richland, Michigan. My usual solution was to buy some noodles with a lemongrass flavor packet, and to then throw out the noodles.
This week, while leafing through my new favorite cookbook, I suddenly noticed every third recipe mentioned orange flower water. It is my new food obsession, and it looks like it's going to be difficult to locate in the Clemson area. Amazon has it, if I feel like doubling the price for shipping (which reminds me of my absolute favorite Amazon item), but this isn't going to be available at Bi-Lo. Any ideas where I should look, campers? Does anyone even remotely local read this blog?


JerryNJ said...

I made a slight adjustment on my blog and curiously hit next blog and I landed on yours.

Thanks for allowing me to read and visit.

Regarding your very esoteric cooking ingredient, perhaps aquiring Orgeat Syrup could be something that you may perhaps find easily in the Clemson area as a substitute. It is used in the making of Mai Tai drinks.

BTW, the "Atlantic Spice Company" (it's on the net) should be of interest to you, I order from them from time to time and regard their pricing competitive.

Also, I've always wanted to ask this question to a technical person of your ilk: is it correct to assume that the fastest a ball comes off a bat in baseball would be the speed at the infinitesimal point the ball is off the bat after the ball has been struck?

Wouldn't the ball always be decelerating after that point?

Just a thinkin' thought.


anne57 said...

It looks like it is available at Whole Foods Market, and there is one of these in Greenville SC. I don't know SC distances, but if this is close enough it would probably be worth a trip to get obscure food ingredients if you had several unusual items at once.

I had a similar problem with gourmet food shopping in the town where I went to school. My roommates and I would bring back a lot of food from Trader Joe's and such everytime we made a trip home to NoVA.

J. Bowman said...

Ooh, I even know where that Whole Foods is; it's not far from the World Market I'd been planning to try. I'll bet I can arrange a trip with one of my officemates.
Jerry - orgeat syrup has too much almond for some of these recipes (though come to think of it, it might be fantastic for the citrus cake). On the other hand, it probably is available at Bi-Lo.
Oh, and in answer to your other question: You are correct. The two points at which the ball's speed is at a maximum are the instant it leaves the pitcher's hand, and the instant it leaves the bat after being struck. Most other times, there is no force being applied to the ball (other than air resistance), so it cannot increase its speed.

anne57 said...

World Market is pretty awesome. Above mentioned former roommate is very excited they are getting one her town in Florida. They are sort of like what Pier One used to be like, but they have food and alcoholic beverages and not as much furniture. Whole Foods has just about everything, but they are also more expensive.