Re: almond milk: Cooee. Will have to try to make pudding pie sometime tonight or tomorrow with it, then. Maybe try mac & cheese soonish. Then other stuff! S'made me feel a bit funny after consuming it, probably mostly because it was the first time I've had any, but the taste was nice and the lingering sensation/aftertaste better than actual milk. Can see it be
really good with anything that goes well with nuts, since you can definitely tell almonds were involved in the making, heh.
And cashew milk would probably be pretty similar. Also something I now want to try, because while I do like almonds well enough, I
really like cashews, and if the taste translation is similar I might have found a new luxury drink.
though I think my biggest question now is if they make pecan milk, and if so, how feasible it is to construct in a normal kitchen, because there's a pecan orchard outside this house and, uh.*No clue on the snail pie front, though. Assuming I could stomach the snails (probably can't
), I'd probably be looking for a way to replace the butter with... something else. Not sure what. But something. Kinda' lost the taste for butter over the last several years of only very rarely using any.
... also probably not use the booze, either. Even using it in cooking, I generally prefer to use something more... direct? I guess is the word for it. Whatever part of the alcohol I'm looking for re: taste (either the sweet parts or the rest), I just go for something that's got
that and skip the unnecessary intervening substances. Haven't cooked with it much, though, and then just cheap wines.
*Okay, it turns out it's easy, if somewhat time consuming on the prep (pecans need soaking for at least a half day or so, looks like, if you want it very smooth), and I
really need to get around to finding out what the hell a tea towel is and acquiring some. Or just a really fine strainer, I guess. Might be one around here, but I don't think so...