How to infuse vodka at the Wired How-To Wiki by Wired.com writer Terrence Russell. "Some common choices include: Watermelon, lemon, apple, strawberry, peach, mango, cucumber, chili, mint, ginger, garlic, and lavender." Must be fresh. It begins,
"Maceration" may sound like some crazy combat maneuver, but it's really what happens when a flavor is steeped into a fluid. If you're using the process to add flavor to your vodka, it's given the much cooler moniker of "infusion." Vodka distillers have caught onto the craze, but for the most part they've stuck to common flavors like citrus. But with a decent jar, some produce, and lots of vodka, anyone can create their own signature flavored spirit.
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Stronger flavors like citrus can be infused as quickly as couple days, while mellow flavors like water melon and apple can take a week. Really light flavors like cucumber and lavender can take as long as two weeks.
So you're going to need to make something with a more immediate payoff. Over at Elise Bauer's Simply Recipes, you'll find (copiously photographed, step by step) a killer recipe for Penne Pasta with Meat Sauce Recipe, How to Make Butterscotch and a primer on Kohlrabi, with a dozen recipes.
These little sputnik-shaped vegetables come in green or purple, can be eaten raw or cooked, and taste a lot like broccoli stems. The word kohlrabi is German for cabbage turnip (kohl as in cole-slaw, and rübe for turnip) though kohlrabi is more related to cabbage and cauliflower than to root vegetables. We usually eat them raw, just peeled, sliced and added to a salad, but they are also delicious cooked and are often used in Indian cuisine.
When I was small, I read a (mostly) picture book about Kohlrabi the Dragon, and thought the word was fascinating. I was small enough that it was hard to grasp the idea that a dragon's name was also a vegetable, as a helpful adult who saw the title told me.
I've still never eaten one.