Comments on: Absinthe in Soup; Say What? (Part 2)

By: foodgal

foodgal — Tue, 23 Feb 2010 02:10:17 +0000

Judith: I don’t see why not. I’m guessing it also has a potent licorice flavor? Add a little, then taste to see if the soup needs more. You’ll have to report back on how it tasted.

By: Judith Neuman Beck

Judith Neuman Beck — Tue, 23 Feb 2010 01:47:40 +0000

This is much after your post, but do you think a person could sub Anisette liqueur, which is what I have on hand?

By: Food Gal » Blog Archive » Drunken Pasta

Food Gal » Blog Archive » Drunken Pasta — Wed, 24 Jun 2009 20:26:45 +0000

[...] a quite full bottle of St. George Spirits Absinthe Verte, and it did add such a nice touch to the Manhattan Bay Scallop Chowder I made this past winter. So why not give it a go in [...]

By: Carrie Oliver

Carrie Oliver — Wed, 28 Jan 2009 20:58:35 +0000

Carolyn, I saw you tweeting with Jug Shop on this recipe. It looks delicious. Funny, I’m now craving Pernod. Makes no sense, it’s snowing outside

By: William Brand

William Brand — Sun, 25 Jan 2009 00:38:03 +0000

I probably should explain, Pernod, the original absinthe maker, is making it again, following the original formula. Don’t know what happened to the aperitif called Pernod. Maybe it’s still around.