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Post by cyclist on Jul 19, 2024 14:10:53 GMT -5
 Find some nice tight pine cones, I have used slash and long leaf (need a big jar) and white sugar.
Lightly wash the cones and put in a pickling jar, cover to top with sugar and shake around a bit to settle and get rid of air pockets.
Wait, eventually it will look like mine in the picture. Has a nice pine taste, probably will last a lifetime unless you use a lot of sugar. The sugar will turn clear or with a slight tanin tint.
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Post by conchydong on Jul 19, 2024 16:44:10 GMT -5
Very cool thanks for posting this.
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Post by 4ward on Jul 20, 2024 16:27:06 GMT -5
How have you used it Pete?
I’m going to make some just to taste it.
I could see a mojito or margarita? or maybe even just adding to some iced tea. Maybe a little in a dry rub for pork or chicken ?
Just enough to make someone say “what the hell is that”?
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Post by swampdog on Jul 20, 2024 20:00:06 GMT -5
Hey cycle - I thought the taste of pine was a bad thing. For example, we never cook over pine, but over hardwoods. If it’s not a health issue, I say go for it. Thanks
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Post by cyclist on Jul 21, 2024 8:30:13 GMT -5
Hey cycle - I thought the taste of pine was a bad thing. For example, we never cook over pine, but over hardwoods. If it’s not a health issue, I say go for it. Thanks Cooking over pine gives you the black soot...not good. Gin us is made from juniper (a conifer like pine) berries/fruit. I don't use a lot of sugar but I have used this mixed with fresh fruit, in drinks with tequila and bourbon, rum would be good. Rubbed into smoked meats for a glaze, etc. My wife hates it and thinks its disgusting but a lot folks like it. Its very piney. |
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Post by drivinmike on Aug 18, 2024 9:59:09 GMT -5
That's really interesting. I guess the sugar pulls out some moisture from the cone? Or do you add any?
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Post by cyclist on Aug 19, 2024 10:12:57 GMT -5
That's really interesting. I guess the sugar pulls out some moisture from the cone? Or do you add any? Just pure sugar and pine cones. The sugar desiccates the cone and all the moisture ends up in the sugar dissolving it. |
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Post by gardawg on Aug 22, 2024 14:39:17 GMT -5
Make pine-flavored syrup with needles right off your tree.
Spruce or Douglas fir needles work best.
Rinse 1 cup needles, then finely chop in a food processor.
Bring 1/2 cup plus 2 tablespoons water, 2 tablespoons corn syrup and a pinch of salt to a boil in a saucepan, whisking, then boil 1 minute without stirring.
Remove from the heat, add the needles and steep 2 to 3 hours.
Strain the syrup and refrigerate up to a month. It tastes great in cocktails!
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Post by JS84 on Aug 25, 2024 11:21:40 GMT -5
Interesting Pete. I'm still trying to wrap my mind around the flavor profile and what it would match well with.
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Post by tonyroma on Sept 4, 2024 14:05:33 GMT -5
Keep thinking a drop or 2 in a holiday eggnog.
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Find some nice tight pine cones, I have used slash and long leaf (need a big jar) and white sugar.
