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Tiki Central Forums Tiki Drinks and Food Pineapples and other drink garnishes
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Pineapples and other drink garnishes
Biotron2000
Tiki Socialite

Joined: Apr 13, 2002
Posts: 248
From: Bakersfield, California
Posted: 2002-06-19 10:59 pm   Permalink

Okay, I'm a newbie to the tropical coktail scene, being a beer drinker lo these many years.
How long does pineapple last? My wife and I enjoy a drink maybe a few times a week, but I've never dealt with pineapples before. Do they go bad fairly quickly? Can you freeze pineapple wedges? Do they make "fake" wedges just for the look?
I've got umbrellas and cherries (how long do those keep, BTW?), and was also wondering about other garnishes. Any tips?

Thanks, Patrick
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SugarCaddyDaddy
Tiki Socialite

Joined: Jun 03, 2002
Posts: 1500
From: Huntington Beach, California
Posted: 2002-06-19 11:28 pm   Permalink

This might be a start:
http://www.dole.com

Menu at bottom of page, click on "Ask Dole" which is their FAQ section.

Hope it helps!
SugarCaddyDaddy


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Alnshely
Tiki Socialite

Joined: Mar 24, 2002
Posts: 974
From: Oceanside CA
Posted: 2002-06-20 07:35 am   Permalink

I cut the pineapple into wedges and put it in a tupperwear container in the fridge. They last a couple weeks or so. If you freeze them they turn brown. I like to go to the Mexican Markets (like IGA),pineapple tends to be cheaper. I spear a couple PA leaves thru a cherry and a PA wedge, easy garnish. Cherries seem to last forever. I think they have a halflife of a thousand years or so.
Al


 
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woofmutt
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Joined: Mar 26, 2002
Posts: 2599
From: Seattilite Telstar
Posted: 2002-06-20 07:44 am   Permalink

Of the pineapple, cherries, and paper umbrellas it's the paper umbrellas you have to worry about most. They can go stale pretty fast even if properly stored. It's best to buy them in season (early March to late February). Buy fresh. Domestic one's cost more than imported but the money is well worth it. If you happen to live in the eastern lower mid west upper central region you may find a u-pick cocktail umbrella farm which could save you a bundle.

Experts may give a shelf life to maraschino cherries but as long as they're red and firm and not fuzzy they should be fine as nobody ever eats them and those that do probably don't have taste buds anyway. But as maraschino cherries are fairly cheap don't chance it, if you know you're throwing a shindig then check your cherries. If the color seems unnatural, they taste all weird, and the texture is like chewing on some sort of wax and plastic highbred then they're fine. Should they taste good or remotely cherry like then something is probably horribly wrong.

How long a pineapple lasts depends on how green it was when you got it. In general it seems once it starts smelling like a pineapple it can go bad fairly quickly and if you're not careful you'll end up seeing your pineapple on the wrong end of a car chase on FOX's "World's Most Outrageous Produce Inspector Videos". Pineapple seems to freeze fine (I once froze two hollowed out pineapples for later use and they looked fine) so you could freeze wedges. They'll get all frosty when you take them out of the freezer, but it's not unsightly. If the pineapple was on the firm side when you froze the wedges they should be firm when defrosted. Experiment...Unless you live in Georgia or Arkansas where sate laws against personal pineapple experimentation were recently upheld by the Supreme Court.

Save the artificial fruit garnish for artificial drinks such as Xima.

[ This Message was edited by: woofmutt on 2002-06-20 07:55 ]


 
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Traderpup
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Joined: Mar 26, 2002
Posts: 1049
From: Long Beach, CA
Posted: 2002-06-20 08:24 am   Permalink

Nothing ruins a drink more than a stale umbrella!

Citrus slices, gardenias & orchids make nice garnishes.

Frilly toothpicks. Give that cherry some pizazz by stabbing it with a frilly toothpick.

Bamboo skewers. Great to stack a mountain of fruit slices onto.

Fresh mint.

Hollowed out pineapple. Many kitchen gadget stores sell pineapple corers that turn your fruit into a tropical drink vessel.

Try this one: take a pineapple wedge and slit it to sit firmly on the edge of your drink. toothpick a cherry and thin slice (a slice, mind you, not a wedge) of lime to the top of your pineapple wedge. on the very edge of the toothpick, place a small cube of dried bread (not a crouton... the toasted garlic aroma kinda kills the drink) that was just dipped in lemon extract. ignite the bread and serve! (Just be sure to extinguish the torch before taking a sip... wouldn't want to ingite the missus' beehive!)


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tikimug
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Joined: Apr 01, 2002
Posts: 751
From: 1217 mi. North of the Mai Kai
Posted: 2002-06-20 09:11 am   Permalink

Just a side note to the marachino cherry discussion. Someone once informed me that if the world went through an atomic blast the marachino cherry would remain unscathed

 
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Biotron2000
Tiki Socialite

Joined: Apr 13, 2002
Posts: 248
From: Bakersfield, California
Posted: 2002-06-20 10:06 am   Permalink

Quote:

On 2002-06-20 07:44, woofmutt wrote:
Of the pineapple, cherries, and paper umbrellas it's the paper umbrellas you have to worry about most. They can go stale pretty fast even if properly stored.



I thought this might happen, but still I pressed "Submit"...


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Biotron2000
Tiki Socialite

Joined: Apr 13, 2002
Posts: 248
From: Bakersfield, California
Posted: 2002-06-20 10:08 am   Permalink

Quote:


Hollowed out pineapple. Many kitchen gadget stores sell pineapple corers that turn your fruit into a tropical drink vessel.



Any more details on this? Do you use it right away or can you dry this out?
Sorry for all the dumb questions, but I really am new at this.

Thanks,
Patrick
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TheMuggler
Tiki Socialite

Joined: Mar 26, 2002
Posts: 289
From: Brooklyn, NY
Posted: 2002-06-20 10:12 am   Permalink

I bought mine at Williams Sonoma, and its great! You can use the pineapple shell right away for your drinks, and nothing beats the taste of fresh pineapple. I like to toast some shredded coconut and sprinkle on top to serve at parties. A bit of brown sugar or cinnamon is nice too.

mmmmmmm, pineapple...

-Mike
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tikifish
Tiki Socialite

Joined: Mar 25, 2002
Posts: 2720
From: Toronto,Canada
Posted: 2002-06-20 12:37 pm   Permalink

I'm all over the dollar stores for fun garnishes. Besides being a fairly consistent provider of cocktail umbrellas, you can usually find silly toys, ice cube trays in varied shapes, plastic monkeys, cocktail picks, maraschino cherries from companies that went tits up in the McCarthy era, and plenty other things to go in/on/around a glass.

I would stay away from the potpourri and the neon pantyhose however.

Also, rumour has it that you never ever ever put bananas in the fridge.


 
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kingslod
Tiki Socialite

Joined: Mar 26, 2002
Posts: 173
From: Portland, OR
Posted: 2002-06-20 2:17 pm   Permalink

Re: Bananas in the Fridge...

When your bananas are about to move from their normally edible state, to that brown "yecho" state, peel 'em, toss 'em in a ziploc freezer bacg and throw them in the freezer.

Pull them out for a banana daquiri or other frozen blender concoction.

--kinglsod


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DaneTiki
Tiki Socialite

Joined: May 29, 2002
Posts: 113
From: Minneapolis, MN
Posted: 2002-06-21 11:19 am   Permalink

Quote:

Try this one: take a pineapple wedge and slit it to sit firmly on the edge of your drink. toothpick a cherry and thin slice (a slice, mind you, not a wedge) of lime to the top of your pineapple wedge. on the very edge of the toothpick, place a small cube of dried bread (not a crouton... the toasted garlic aroma kinda kills the drink) that was just dipped in lemon extract. ignite the bread and serve! (Just be sure to extinguish the torch before taking a sip... wouldn't want to ingite the missus' beehive!)





This sounds a lot like the flaming garnish recipes in Matt Maranian's essential "Pad." My experience trying one of these out was less than profitable. Preparing the skewer, crouton and lemon extract exactly as described, I lit it on fire and conveyed it to my roommate's room to show off. Sadly, the smoke generated by this unassuming garnish was enough to excite the passions of the smoke detector, which was to say the least, a buzzkill, and then as I was carrying it back to the kitchen, the skewer burnt through and the flaming crouton fell onto the carpet. Unsurprisingly, I chose not to repeat the act at the party I was throwing the next week in our apartment complex's sprinkler-equipped party room.


 
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martiki
Official Mixologist

Joined: Mar 29, 2002
Posts: 3058
From: http://www.smugglerscovesf.com
Posted: 2002-06-24 1:16 pm   Permalink

My cousin's husband has been involved with the cherry marketing industry for many years and has told me more than once about his trip to a plant where they produce maraschinos. He says that the experience has forever made him repulsed by the sight of them, and says if you ever saw the process, you'd never eat one again.

-martin


 
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bamboo ben
Tiki Socialite

Joined: Jun 02, 2002
Posts: 454
From: Tiki
Posted: 2002-06-25 06:49 am   Permalink

.... here's another fun thing to do that has nothing to do with the garnish. When cutting up your fresh pinee, cut the top/crown off and leave about 1/2" of fruit. Then peel the fruit off and a few of the bottom leaves until you see little roots. then, stick it in the ground in a sunny area, water when ever and in about 4-5 years you will have your own trophy pinee. let it rippen on the vine. mmmmmmm.
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mrtikibar
Tiki Socialite

Joined: Jul 07, 2002
Posts: 835
From: Neskowin, OR
Posted: 2002-12-11 7:35 pm   Permalink

Kitty planted a Pineapple Sage plant in our backyard that makes leaves (and flowers) for a nice garnish. It does very well in our northwest climate and is a striking spring ornamental with an abundance of red fuschia-like flowers. Rub the leaves of this herb and take a sniff. You will quickly understand from where it gets its name.

 
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