Text 20019, 52 rader
Skriven 2012-01-16 10:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: RATAFIA 82
==================
 GJ> MACAROONS................... RATAFIA COOKIES
 ML> If you asked any American what a ratafia cookie was,
 ML> you'd get a blank stare.
... 
 GJ> So there!  Everybody's right, including that old list of equivalents.

Nope, that old list of equivalents is wrong as rain
in Death Valley.

 ML> By the way, don't believe what Wikipedia says on the
 ML> subject - this is a case in which much of the article
 ML> is obvious fabrication.
 GJ> That shows that you can't trust all those ephemeral electrons, but
 GJ> only the true, printed page!

The percentage of crap in print was less than that on the
Internet only due to the fact that there was sometimes
(sometimes) some expert, peer, and editor review process
before the authority to kill a certain number of trees was
granted. Your bookshelves are beneficiary of yet another
layer of review, no doubt.

--

  The Larousse Gastronomique defines ratafia as a homemade
  cordial that's prepared by macerating (almost any) fruit
  in an eau-de-vie (distilled alcohol) with sugar. This as
  opposed to distilling the juice of the fruit directly.

wcs4.blogspot.com/2007/10/word-of-week_10.html

T'afia's Ratafia
cat: booze
Yield: 1 qt

1 c cut-up fruits or vegetables or lightly crushed herbs
1/4 c sugar
1/4 vanilla bean, sliced lengthwise
1/4 c vodka
1 bottle red or white wine

Place all ingredients in a large glass jar and stir to
dissolve sugar. Refrigerate 3 to 4 weeks. Strain through
a sieve lined with a cheesecloth, pressing down gently
on solids. Using a funnel, pour ratafia into clean wine
bottles and cork tightly. Store in refrigerator.

Monica Pope, New York Times 8/29/2007

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