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Tiki Central Forums Tiki Drinks and Food a dash and a dollop
a dash and a dollop
Cool Manchu
Tiki Socialite

Joined: Aug 03, 2003
Posts: 561
From: San Jose, CA
Posted: 2007-08-06 9:25 pm   Permalink

Would someone mind telling me the difference between a "dash" and a "dollop."


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Chip and Andy
Tiki Socialite

Joined: Jul 13, 2004
Posts: 2201
From: Corner table, Molokai Lounge, Mai-Kai.
Posted: 2007-08-07 05:01 am   Permalink

It is the same difference as a Pinch and a Smidge.



The answer really depends on where you grew up and where and when you learned the kitchen.

A dollop is a large spoonfull (of usually cool-whip) ontop of somthing like pie.

A dash is litterly that, a dash. Bitters is the best example, dash the bottle and one good squirt makes it into your drink.



Try this
http://seattletimes.nwsource.com/html/foodwine/2003679558_cookingterms250.html?syndication=rss

or http://en.wikipedia.org/wiki/Cooking_weights_and_measures
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The Gnomon
Grand Member (7 years)  

Joined: May 01, 2007
Posts: 1292
From: MD-DC-VA
Posted: 2007-08-07 10:29 am   Permalink

Quote:

On 2007-08-06 21:25, Cool Manchu wrote:
Would someone mind telling me the difference between a "dash" and a "dollop."


I suspect your question arises from the following quote.

Quote:

One day quite a while back VJB, Jr. explained:



I took a fresh lime, added some orange curacao from Holland, a dash of Rock Candy Syrup, and a dollop of French Orgeat, for its subtle almond flavor.



The dollop issue is something I've found a bit puzzling myself. I've never had Orgeat that was so thick that it could be delivered as a dollop. Especially, since I make my own most of the time, I've wondered if the Orgeat being used by TV in his day was made much differently and had a very thick consistency.

Thinking out loud in the silence of my typing, I suppose you could chill it to near freezing and render it dollopable. Maybe that's the way TV kept his. Mine is at room temperature and always pours. I wonder what would happen if I kept my Orgeat sitting in a bed of crushed ice. Would it thicken to the point where I'd have to dispense it in dollops? I'll have to check that out.



 
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Cool Manchu
Tiki Socialite

Joined: Aug 03, 2003
Posts: 561
From: San Jose, CA
Posted: 2007-08-07 11:19 am   Permalink

Oh, it was most definately from Trader Vic's Mai Tai recipe.

I want to have a get together and make some authentic Mai Tai's for my guests...well as close as I can get since I cannot find any of the rum that he mentions...I can find the overproof version of J. Wray Nephew Jamaican Rum, but not the 80 proof version.

Considering that it has 50% more alcohol, and from some threads discussing it here in Tiki Central, it sounds like it is terrible. I might just go with some Appleton's Rum, since the Wray and Nephew company bought them years ago...

As always, I appreciate your input.

-CMC
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Hakalugi
Site Administrator

Joined: Aug 10, 2004
Posts: 3043
From: Redondo Beach, CA
Posted: 2007-08-07 11:46 am   Permalink

Quote:

On 2007-08-07 11:19, Cool Manchu wrote:...I want to have a get together and make some authentic Mai Tai's for my guests...well as close as I can get since I cannot find any of the rum that he mentions...




This recipe is about as authentic as you can get with existing ingredients:
http://www.beachbumberry.com/100dollarmaitai/

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Cool Manchu
Tiki Socialite

Joined: Aug 03, 2003
Posts: 561
From: San Jose, CA
Posted: 2007-08-07 12:50 pm   Permalink

Thanks Hakalugi! I will have to give it a try...now to find the rum...
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