And I Can Cook, Too

Wednesday, August 22, 2007


August 20, 2007

Two Drinks In One

The rum berry (rumberry) is also know as the orange berry, the guava berry, and my personal favorite, the gin berry. The rum berry is a small edible fruit found in Southeast Asia and India. It is used in Hindu medicine, mostly to relieve bilious disorders and worms, which again makes me wonder why Timmy is asking about it.

On the plus side, it leaves in ones mouth the aftertaste of sharp, spicy gin, so maybe the worm is worth it.

3 Comments:

  • At 8:43 PM, Blogger Tim said…

    All this talk of worms is making me bilious! Meanwhile, here's something else to wonder about: Would rum made from rum berries simultaneously cause and cure a case of liver failure?

     
  • At 1:45 PM, Blogger Kristin Van Bodegraven said…

    Consuming rum made from rum berries leave the liver in a neutral state, while consuming rum from gin berries just confuses it. To really screw up your liver, you need the juice of the wine palm. Or should I say, wine palms.

    The term wine palm is applied to any of a variety of palm trees from which the sap is used for wine. One of the most common of such trees is also known as the lonter palm, toddy palm, and palmyra, and is used in parts of India to for sugar and a non-alcoholic drink made from the liquid found in the nut.

    But now back to screwing up your liver: in addition to providing the sap for wine, the kernel of the fruit of the wine palm is an edible vegetable, so this handy plant provides both drinks and bar snacks!

     
  • At 3:19 PM, Blogger Tim said…

    Waiter, I'll have a hot toddy palm please. Heavy on the sap and served in a large palm leaf. Extra napkins.

     

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