Post #323808 by The Gnomon on Tue, Aug 7, 2007 10:29 AM

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.

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.