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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Korean persimmon vinegar drink — sweet, tangy, traditional beverage
100 leading chefs nominate next-gen contemporaries
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Korean persimmon vinegar drink — sweet, tangy, traditional beverage
100 leading chefs nominate next-gen contemporaries
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Put the coconut in a bowl. Add the rum and allow it to soak for 1 hour. Strain off the rum into another bowl. Place the rum-soaked coconut in a square of cheesecloth and squeeze it into the rum bowl. Discard the coconut. Add the sugar, vanilla bean, lemon zest, and nutmeg to the bowl. Stir to mix well. Serve over ice and garnish with slices of coconut (if desired).