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PostPosted: Wed Dec 05, 2007 12:22 pm 
PHD From Del Rey University!

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This is an excellent little Italian restaurant located in Barrio California. Limoncello is a cozy location to romance your favorita while enjoying an exceptional meal.

I ordered the House Special Espegueti Carbonara (great for hardening those cornary arteries). The flavor was full and all the ingredients were fresh...the pasta was cooked to perfection.

Novia #2 ordered the Lomito smothered in gorganzola and mushroom sauce. After tasting it, I realized I should have done likewise. I have never eaten a better filet anywhere in San Jose. The meat was tender, and the delicious sauce complemented the slight hint of charcoal. The cuenta for 2 came to 17,000...not bad for overpriced SJ.

The details:

Phone: 257-6616
Hours: Monday - Saturday 11:45 am to 3:00 pm and 6:00 pm to 10:30 pm.


Located in Barrio La California behind the Magaly Cinema

Directions to the taxista:

"En Barrio La California, detras del Cine Magaly, 25 metros al este, junto al Parqueo Alma Roca"

Plenty of parking on the street and in the lot.

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PostPosted: Wed Dec 05, 2007 4:33 pm 
PHD From Del Rey University!
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Blue,

Did you notice if they have Lemoncello in the bar. My redneck buddy in the Carib likes the stuff, thought I could hit the place for an afternoon refresco.


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PostPosted: Thu Dec 06, 2007 12:59 pm 
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They do have lemoncello at the bar, and I rec'd one on the house after dinner, so i'm assuming that is standard practice.

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PostPosted: Thu Dec 06, 2007 2:33 pm 
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I'm hoping Holab will make some lemon cookies.

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PostPosted: Fri Dec 07, 2007 1:40 am 
PHD From Del Rey University!
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I dislike lemon cookies.

Lemoncello

10 Lemons peeled no rind (causes bitterness)

1 Ltr. Good Vodka

Let sit for 14 days covered in a ceramic or stainless steel bowl

Day 15

Make a simple syrup

1 ltr of water
2 lbs of sugar

bring to a boil dissolve sugar until clear, cool and add to vodka and lemon peel and let sit for 1 day.

Remove lemon peel, use old wine bottles or whatever (clean and sterile)
fill and place in freezer.


Last edited by HolaB on Fri Dec 07, 2007 10:12 am, edited 1 time in total.

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PostPosted: Fri Dec 07, 2007 9:05 am 
PHD From Del Rey University!
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Thank you for the recipe HolaB.

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PostPosted: Wed Dec 12, 2007 1:54 pm 
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A barmaid told me that what we call lemons can be found in some stores in CR and are called "limones criollos". They are said to cost quite a bit more. I haven't run into them here, but the Mas X Menos I usually frequent isn't exactly a fancy place catering to foreigners.


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PostPosted: Sun Dec 16, 2007 5:33 pm 
PHD From Del Rey University!
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Location: Sabana Oeste , Costa Rica
Found limones criollos at the Pavas feria yesterday. They were small light green on the outside. Bought a bag of 25 for 500 colones. Tried them today when making my Sunday football bloody marys. The flesh is green like a lime but the taste is almost the same as the citrus lemons you get in the US.

All in all I would say they are a big improvement in things like fish, shrimp, etc. dishes where you normally use lemon.

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PostPosted: Mon Dec 17, 2007 5:54 pm 
PHD From Del Rey University!
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HolaB, I just bottled 2.5 litres of lemoncello that I made based of your recipe. When it got cold enough in the freezer, I sampled it. Superior.The cost was about $18 dollars including big lemons, vodka and sugar. Thanks again.

I may look for an Amaretto recipe next.

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PostPosted: Mon Dec 17, 2007 6:15 pm 
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El Viejo wrote:

I may look for an Amaretto recipe next.




El V

Tried this a couple times, came out pretty good.

1/2 lb fresh almonds
2 cups brandy
1 Tbsp grated orange peel
1 Tbsp vanilla extract
1 dried apricot, chopped
1 cup vodka
1 cup sugar, 1/2 cup water


Finely Chop almonds, put in jar with apricot, brandy, vodka, vanilla and orange peel. Steep 6-8 weeks. Strain and filter. Boil sugar and water together until sugar is dissolved, and let cool. Add to mixture. Bottle and/or serve.


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PostPosted: Mon Dec 17, 2007 11:55 pm 
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El Viejo,

Glad you're enjoying the homebrew. Beats the heck out of $24/Ltr off the shelf stuff.

You can experiment with your favorite lemon enhanced vodka such as Absolut Citron on Kettle Limon. Also, using Spanish Clementines makes a nice Orangecello.

Acouple of well timed shots will make a kitten purr.....meow :wink:


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PostPosted: Tue Dec 18, 2007 7:59 am 
PHD From Del Rey University!
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Thanks. I will try the Amaretto recipe too. I presume that I should make a big batch since it needs two months to 'cure'.

Molto grazie. Tutto e bene.

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