Post #337254 by Scottes on Mon, Oct 8, 2007 3:36 PM

On 2007-10-08 14:51, KuKuAhu wrote:
While agree to some extent, and can certainly admire the effort, I am considering a level of diminishing returns here that out weighs the process involved. To make better orgeat for less money and without chemicals is one thing... but to swear all but the 19th century from scratch version to be a total waste is innacurate and ignores 70 years of bartending.

I agree, to a point. For me, I'm still in the process of learning what orgeat can taste like, and trying to taste it in its finest form. Once I know that taste I can then, and only then, assess what is acceptable.

To fellow and extend your comment about raising cattle to have a steak, why bother when you can go to McDonald's? Otherwise you're wasting 40 years of meat experience. :) There is something to be said for doing things right.

In the end, I still have to make a batch of "perfect" orgeat. And then compare it to 2 others. And then compare Mai Tais made with each. To do anything less would simply be accepting it without knowing it. Given how much I love almonds and Mai Tais and these experiments I feel that such simple acceptance would be wrong.