Lemonade, six slightly different ways
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Date: 2024-07-12
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Comments and reviews: 20
victorcalvert9543
Wow. I didn't think I had this much to say about lemonade (and related topics.
Juice extraction:
Regarding reamers, they are very nice. I have a stick-style beechwood reamer as well as one similar to that used in this video; I wind up using the beechwood one more often, because it's easier to clean, usually more comfortable to use, and the juice-catching ones still require two hands. If you're only juicing half a lemon at once, or similar, the ease of cleaning is important. I do have one of the hinged presses, and it's significantly faster for squeezing large volumes, but still less effective, though if well-designed the difference is marginal (hand-squeezing afterward still recommended. If you are space-limited, just get a beechwood reamer; if you have room for both and frequently juice lots of citrus, I can recommend the Chef'n variant of the hinged squeezer (or any similar compound-lever design.
Flavor & Measure notes:
- I prefer many things slightly less sweet, or slightly more acidic, than most recipes (or commercially available products. Try it as written, but feel free to adjust (one thing at a time) if it's not to your taste. The goal here is mild-but-refreshing, with a clear lemon flavor, rather than pucker-inducing.
- I'm using weight measures, so things are a bit different; 1: 1 by volume for dry sugar is 87: 100 by weight (100 being lemon juice. My ratio below is about 57: 100 by comparison. If you want the more-sugar variant, use a 3: 2 ratio by weight of syrup to lemon juice (this agrees with Adam's adjusted ratio for syrup. If you are going to use dry sugar, use 1: 2 by weight for the as-written proportions.
- I prefer the syrup as it makes it easier if I want to use carbonated water and make some sort of soda; as I have carbonated water on tap, I prefer that variation to using sugar and then adding ice, because then no ice is necessary (though ratios are a bit different. The same is true if you like to mix your own cocktails, or in some cases, make ice cream/sorbet.
- With the way commercial citrus is processed (and some people in the family who have trouble with citrus zest/oils, I don't use zest; feel free to add it if you trust your citrus grower.
My lemonade recipe & process:
Having gotten a kitchen scale, and being lazy, I've wound up with the following method:
1. Find a glass jar/bottle that has reasonable volume and pours well, and a matching (metal) funnel. Target volume is about half the jar (1/4-1/3 each sugar and water.
2. Boil some water (kettle or measuring cup in microwave are ideal.
3. Add your choice of sugar to the jar, measuring the weight. I usually use white, but turbinado (less-processed cane) is also tasty.
3a. If you want to add zest or herbs/spices that would stay in, they could be added now.
4. Add the same amount (by weight) of boiling water (as sugar in step 3.
5. Using a pot holder, kitchen towel, or otherwise, put the lid on and swirl to combine, then remove the lid.
This makes a very quick 1: 1 simple syrup, and it stores nicely in the fridge. If I only use 100-200 grams of sugar at a time, I usually use it up before having to worry about shelf life, and it doesn't require cleaning a pan.
I haven't looked at equivalent weights for similar sweetness for liquid sugars (honey, maple syrup, molasses, agave, but those may also be tasty options, especially honey.
For lemonade: Juice the lemon, and add equal weight syrup, then add water to taste; I usually use about 120g of each (about half a cup) for one gallon, which is closer to 30: 1: 1 than Adam's 5: 1: 1, but it provides a pleasant sweet/tart flavor that is identifiably lemon, without being at all overpowering. If let chill in the fridge for a few hours or overnight, it does get a bit stronger.
Obviously, adjust for taste; adding the juice to the (cooled) syrup would also be reasonable, as a form of instant lemonade.
Lime juice also works nicely, but needs more sugar; I usually start the simple syrup at twice the weight of lime juice.
reply
Wow. I didn't think I had this much to say about lemonade (and related topics.
Juice extraction:
Regarding reamers, they are very nice. I have a stick-style beechwood reamer as well as one similar to that used in this video; I wind up using the beechwood one more often, because it's easier to clean, usually more comfortable to use, and the juice-catching ones still require two hands. If you're only juicing half a lemon at once, or similar, the ease of cleaning is important. I do have one of the hinged presses, and it's significantly faster for squeezing large volumes, but still less effective, though if well-designed the difference is marginal (hand-squeezing afterward still recommended. If you are space-limited, just get a beechwood reamer; if you have room for both and frequently juice lots of citrus, I can recommend the Chef'n variant of the hinged squeezer (or any similar compound-lever design.
Flavor & Measure notes:
- I prefer many things slightly less sweet, or slightly more acidic, than most recipes (or commercially available products. Try it as written, but feel free to adjust (one thing at a time) if it's not to your taste. The goal here is mild-but-refreshing, with a clear lemon flavor, rather than pucker-inducing.
- I'm using weight measures, so things are a bit different; 1: 1 by volume for dry sugar is 87: 100 by weight (100 being lemon juice. My ratio below is about 57: 100 by comparison. If you want the more-sugar variant, use a 3: 2 ratio by weight of syrup to lemon juice (this agrees with Adam's adjusted ratio for syrup. If you are going to use dry sugar, use 1: 2 by weight for the as-written proportions.
- I prefer the syrup as it makes it easier if I want to use carbonated water and make some sort of soda; as I have carbonated water on tap, I prefer that variation to using sugar and then adding ice, because then no ice is necessary (though ratios are a bit different. The same is true if you like to mix your own cocktails, or in some cases, make ice cream/sorbet.
- With the way commercial citrus is processed (and some people in the family who have trouble with citrus zest/oils, I don't use zest; feel free to add it if you trust your citrus grower.
My lemonade recipe & process:
Having gotten a kitchen scale, and being lazy, I've wound up with the following method:
1. Find a glass jar/bottle that has reasonable volume and pours well, and a matching (metal) funnel. Target volume is about half the jar (1/4-1/3 each sugar and water.
2. Boil some water (kettle or measuring cup in microwave are ideal.
3. Add your choice of sugar to the jar, measuring the weight. I usually use white, but turbinado (less-processed cane) is also tasty.
3a. If you want to add zest or herbs/spices that would stay in, they could be added now.
4. Add the same amount (by weight) of boiling water (as sugar in step 3.
5. Using a pot holder, kitchen towel, or otherwise, put the lid on and swirl to combine, then remove the lid.
This makes a very quick 1: 1 simple syrup, and it stores nicely in the fridge. If I only use 100-200 grams of sugar at a time, I usually use it up before having to worry about shelf life, and it doesn't require cleaning a pan.
I haven't looked at equivalent weights for similar sweetness for liquid sugars (honey, maple syrup, molasses, agave, but those may also be tasty options, especially honey.
For lemonade: Juice the lemon, and add equal weight syrup, then add water to taste; I usually use about 120g of each (about half a cup) for one gallon, which is closer to 30: 1: 1 than Adam's 5: 1: 1, but it provides a pleasant sweet/tart flavor that is identifiably lemon, without being at all overpowering. If let chill in the fridge for a few hours or overnight, it does get a bit stronger.
Obviously, adjust for taste; adding the juice to the (cooled) syrup would also be reasonable, as a form of instant lemonade.
Lime juice also works nicely, but needs more sugar; I usually start the simple syrup at twice the weight of lime juice.
reply
phoebee2326.
i like the fresh berry mash idea! I'm gonna try that next time i want lemonade. i also figured here might be a good place to drop my unsolicited advice for when you like to eat a lot of strawberries but cant get super fresh and sweet ones. i cut the better part of the strawberries to use or eat, getting the reddest/freshest part, and sweeten to taste. i may only want to eat the bottom two thirds or even half the whole strawberry! sometimes that core is SO white, it makes me think of that ice cream cone tourist guy from lilo and stitch. the outside is bright red but the inside is white lol. anyway, cutting away that much of the berry would normally be pretty wasteful and result in a lot of unused strawberry mass on a less-fresh pint- BUT to avoid waste and get a little more bang for my buck, the comparably pale and tart areas up near the leaves at the top and in the core are usually GREAT for making syrup! i just pluck the leaves, rinse it all well, and boil with a roughly equal volume of sugar and a small splash of water. dilute with more water if you over-sweeten. or, to preserve the relatively smaller concentration of strawberry flavor from the less-flavorful strawberry scraps, add a little citric acid or lemon juice. i do that anyway and it tastes great
reply
i like the fresh berry mash idea! I'm gonna try that next time i want lemonade. i also figured here might be a good place to drop my unsolicited advice for when you like to eat a lot of strawberries but cant get super fresh and sweet ones. i cut the better part of the strawberries to use or eat, getting the reddest/freshest part, and sweeten to taste. i may only want to eat the bottom two thirds or even half the whole strawberry! sometimes that core is SO white, it makes me think of that ice cream cone tourist guy from lilo and stitch. the outside is bright red but the inside is white lol. anyway, cutting away that much of the berry would normally be pretty wasteful and result in a lot of unused strawberry mass on a less-fresh pint- BUT to avoid waste and get a little more bang for my buck, the comparably pale and tart areas up near the leaves at the top and in the core are usually GREAT for making syrup! i just pluck the leaves, rinse it all well, and boil with a roughly equal volume of sugar and a small splash of water. dilute with more water if you over-sweeten. or, to preserve the relatively smaller concentration of strawberry flavor from the less-flavorful strawberry scraps, add a little citric acid or lemon juice. i do that anyway and it tastes great
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traphimawari7760
my proportions are usually for a liter of water, 1 lemon, 5. 5 tablespoons of sugar, and half a tablespoon of salt for the electrolytes. Also instead of zesting the lemon, I just peel out all the pulp from the leftover lemon and throw it in the pitcher, then i wait the next day and the oils from the lemon has infused itself into the juice making it even more flavorful not to mention the sweetness has gone mild, you won't even need ice to dilute it. Tbh its less of a lemonade and more of a lemon flavored water, which makes me drink a lot more of it.
Pro-ish tip: It gets even better if you still have the lemon halves from last time you made the juice, you can still use those since they still have plenty of the oils to infuse to the juice, its like it gets more flavorful the more you make it, of course if you got too much used lemon halves in the pitcher you gotta throw some out and replace it with the freshly used ones
reply
my proportions are usually for a liter of water, 1 lemon, 5. 5 tablespoons of sugar, and half a tablespoon of salt for the electrolytes. Also instead of zesting the lemon, I just peel out all the pulp from the leftover lemon and throw it in the pitcher, then i wait the next day and the oils from the lemon has infused itself into the juice making it even more flavorful not to mention the sweetness has gone mild, you won't even need ice to dilute it. Tbh its less of a lemonade and more of a lemon flavored water, which makes me drink a lot more of it.
Pro-ish tip: It gets even better if you still have the lemon halves from last time you made the juice, you can still use those since they still have plenty of the oils to infuse to the juice, its like it gets more flavorful the more you make it, of course if you got too much used lemon halves in the pitcher you gotta throw some out and replace it with the freshly used ones
reply
jansmith6527
State-fair style lemonade adapted from Chef John. Trim off the very tips off each lemon and peel all the zest off of each lemon, cut the zest into chucks, and let the zest sit in sugar (8tsp per lemon) for 4-8 hours (or microwave for 60 sec. Then dissolve the sugar with as little WARM(not boiling)water as possible, mix this with the juice of the lemons used, then chill and dilute with water/ice to your liking and enjoy. I like about 2 parts water to 1 part concentrate, and you can adjust the lemon candy-ness by letting the zest sit in the sugar for less time or by using less zest. I find with the concentrate you can make enough to actually last in the fridge for a few days rather than disappearing as soon as you’ve made it.
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State-fair style lemonade adapted from Chef John. Trim off the very tips off each lemon and peel all the zest off of each lemon, cut the zest into chucks, and let the zest sit in sugar (8tsp per lemon) for 4-8 hours (or microwave for 60 sec. Then dissolve the sugar with as little WARM(not boiling)water as possible, mix this with the juice of the lemons used, then chill and dilute with water/ice to your liking and enjoy. I like about 2 parts water to 1 part concentrate, and you can adjust the lemon candy-ness by letting the zest sit in the sugar for less time or by using less zest. I find with the concentrate you can make enough to actually last in the fridge for a few days rather than disappearing as soon as you’ve made it.
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mailleweaver
I generally prefer my lemonade without any sugar. Just about a liter of water and a healthy squirt of lemon juice. I love the sour taste. On occasion I'll put a whole lemon in for extra complexity to the flavor, but that requires drinking it fairly quickly. Letting the peel soak in it too long will make it bitter. I've been thinking of zesting it and putting the zest in a tea ball to get the benefit of soaking the peel without the risk of bitterness.
The pinch of salt is an interesting idea. I sometimes do that with a pitcher of tea to help cut the bitterness so it needs less sugar. A very tiny amount of salt goes a long way in tea, so it's more like 1/3 pinch of salt. Only two fingers pinching instead of three.
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I generally prefer my lemonade without any sugar. Just about a liter of water and a healthy squirt of lemon juice. I love the sour taste. On occasion I'll put a whole lemon in for extra complexity to the flavor, but that requires drinking it fairly quickly. Letting the peel soak in it too long will make it bitter. I've been thinking of zesting it and putting the zest in a tea ball to get the benefit of soaking the peel without the risk of bitterness.
The pinch of salt is an interesting idea. I sometimes do that with a pitcher of tea to help cut the bitterness so it needs less sugar. A very tiny amount of salt goes a long way in tea, so it's more like 1/3 pinch of salt. Only two fingers pinching instead of three.
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Shayeta
1. rinse lemons under hot water to remove wax film
2. peel lemons, avoiding the pith
3. mix the peels into sugar, leave covered for an hour or two to extract the oils
4. Roll the peeled lemons applying light pressure to break down membranes, cut in half, juice using a handheld citrus press.
5. stir together sugar-peel mix, lemon juice, and water until sugar is fully dissolved
6. strain out the peels (use an even finer strainer if you don't want pulp)
Bulk of lemon flavor comes from the essential oils, a small portion of which DOES get released when juicing. With this method you get a much fuller lemon taste.
reply
1. rinse lemons under hot water to remove wax film
2. peel lemons, avoiding the pith
3. mix the peels into sugar, leave covered for an hour or two to extract the oils
4. Roll the peeled lemons applying light pressure to break down membranes, cut in half, juice using a handheld citrus press.
5. stir together sugar-peel mix, lemon juice, and water until sugar is fully dissolved
6. strain out the peels (use an even finer strainer if you don't want pulp)
Bulk of lemon flavor comes from the essential oils, a small portion of which DOES get released when juicing. With this method you get a much fuller lemon taste.
reply
aldanasjuan
I have one variation my wife loves and it's super easy (I know you like easy and practical recipes so here it goes. You add the lemon juice mixed with the sugar (no water) to the microwave for 45 seconds to make a lemon syrup. I use that syrup to make super quick earl grey ice tea but works well for lemonade. The cooked lemon flavor may not be for everyone but it's super easy and quick and she likes that flavor better. You mix the syrup (and/or strong tea made with very little water for ice tea) with a bunch of ice to cool it and a bit of water if it's too strong. Proportions would match what you have here.
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I have one variation my wife loves and it's super easy (I know you like easy and practical recipes so here it goes. You add the lemon juice mixed with the sugar (no water) to the microwave for 45 seconds to make a lemon syrup. I use that syrup to make super quick earl grey ice tea but works well for lemonade. The cooked lemon flavor may not be for everyone but it's super easy and quick and she likes that flavor better. You mix the syrup (and/or strong tea made with very little water for ice tea) with a bunch of ice to cool it and a bit of water if it's too strong. Proportions would match what you have here.
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morganchilds9054
Simple syrup is a lot easier to measure, and people conversant with bartending can figure sweetness from simple or double syrups a lot easier than raw sugar. If you're making a Collins or Collins-type drink, it's a 2-1-1 ratio. 2 of gin, 1 of lemon, 1 of simple syrup. That's a little sweet for my taste, I like a Collins at a 3/4 of a measure of syrup. When you're making those kinds of small adjustments, it's just so much easier working with syrup. I like lemonade best in an Arnold Palmer, which for me is half homemade lemonade like you've got here, and half unsweetened, cold-brewed Yorkshire Gold tea.
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Simple syrup is a lot easier to measure, and people conversant with bartending can figure sweetness from simple or double syrups a lot easier than raw sugar. If you're making a Collins or Collins-type drink, it's a 2-1-1 ratio. 2 of gin, 1 of lemon, 1 of simple syrup. That's a little sweet for my taste, I like a Collins at a 3/4 of a measure of syrup. When you're making those kinds of small adjustments, it's just so much easier working with syrup. I like lemonade best in an Arnold Palmer, which for me is half homemade lemonade like you've got here, and half unsweetened, cold-brewed Yorkshire Gold tea.
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Project337
Hi Adam, this recipe vid on a hot day reminded me of my preferred method: simple syrup, super juice and Topo Chico. Fresh sparkling lemonade is the seventh option you didn't cover, and I had hoped you might. The super juice makes for more work but efficient use of inputs and having swing top bottles of juice and syrup alongside cold Topo Chico in the fridge makes for a week of anytime sparkling lemonade. Additionally, each glass can be made to preference for sweetness and intensity. Highly recommend if you ever revisit lemonade.
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Hi Adam, this recipe vid on a hot day reminded me of my preferred method: simple syrup, super juice and Topo Chico. Fresh sparkling lemonade is the seventh option you didn't cover, and I had hoped you might. The super juice makes for more work but efficient use of inputs and having swing top bottles of juice and syrup alongside cold Topo Chico in the fridge makes for a week of anytime sparkling lemonade. Additionally, each glass can be made to preference for sweetness and intensity. Highly recommend if you ever revisit lemonade.
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phelanii4444
That's almost the exact ratio my family uses to make lemonade! Though, I usually add some more water to mine (on top of the ice cubes, cause my stomach really dislikes me adding anything slightly too acidic to it. What I often do is slice up some strawberries and add a few sprigs of mint into the container I make the lemonade in, add some ice and shake vigorously, the ice cubes bruise up the strawberries and mint leaves wonderfully and they release so much more flavour into the lemonade than when you just drop em in!
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That's almost the exact ratio my family uses to make lemonade! Though, I usually add some more water to mine (on top of the ice cubes, cause my stomach really dislikes me adding anything slightly too acidic to it. What I often do is slice up some strawberries and add a few sprigs of mint into the container I make the lemonade in, add some ice and shake vigorously, the ice cubes bruise up the strawberries and mint leaves wonderfully and they release so much more flavour into the lemonade than when you just drop em in!
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officialrhysus
Hi Adam, you touched on something in this video, in regards to the taste created from adding too much lemon zest, but it was thought provoking.
I'm confused as to how the artificial tastes from fruit flavoured sweets (candy) differ so vastly from the actual fruit. Yet, for all of our lives, when we taste the artificial taste, we call it the fruit. But in reality, they surely could've been given a completely different name.
I would love if you could do some research into this.
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Hi Adam, you touched on something in this video, in regards to the taste created from adding too much lemon zest, but it was thought provoking.
I'm confused as to how the artificial tastes from fruit flavoured sweets (candy) differ so vastly from the actual fruit. Yet, for all of our lives, when we taste the artificial taste, we call it the fruit. But in reality, they surely could've been given a completely different name.
I would love if you could do some research into this.
reply
phyphor
Interestingly lemonade has a different meaning this side of the pond; over here it exclusively means a fizzy soda that isn't necessarily very lemon, like Sprite or 7 Up, all the way up to very lemon fizzy drinks like San Pellegrino and, from that, we have other flavour fizzy drinks named -ade, e. g. orangeade (basic Fanta, cherryade, limeade.
As you sometimes like to call out Britishisms, like grill for broiler I figured you may be interested. In any case, thanks for the video!
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Interestingly lemonade has a different meaning this side of the pond; over here it exclusively means a fizzy soda that isn't necessarily very lemon, like Sprite or 7 Up, all the way up to very lemon fizzy drinks like San Pellegrino and, from that, we have other flavour fizzy drinks named -ade, e. g. orangeade (basic Fanta, cherryade, limeade.
As you sometimes like to call out Britishisms, like grill for broiler I figured you may be interested. In any case, thanks for the video!
reply
PyroniusRex
I have been making lemon-limeade by cutting the skins off shaping the fruit into a cube. The 6 skin slices are easy to squeeze completely. Optional:
I use a pairing knife to easily knock the juicy pulp free from the bitter papery substance. I toss it in the blender with sugar, water, and some lime zest and then run it through a sieve. I dont use a sieve when I don't add zest and go through the optional step.
reply
I have been making lemon-limeade by cutting the skins off shaping the fruit into a cube. The 6 skin slices are easy to squeeze completely. Optional:
I use a pairing knife to easily knock the juicy pulp free from the bitter papery substance. I toss it in the blender with sugar, water, and some lime zest and then run it through a sieve. I dont use a sieve when I don't add zest and go through the optional step.
reply
jw77019
A youngster was asking the clerk for simple syrup and she was clueless. I told him to mix equal parts of sugar and water and bring to a boil. He responded with the most appalling scowl as though I would if someone suggested I prepare chitterlings for cooking. The younger generations have missed much home instruction but have attempted to master snobbery without really understanding when to use it.
reply
A youngster was asking the clerk for simple syrup and she was clueless. I told him to mix equal parts of sugar and water and bring to a boil. He responded with the most appalling scowl as though I would if someone suggested I prepare chitterlings for cooking. The younger generations have missed much home instruction but have attempted to master snobbery without really understanding when to use it.
reply
gromigur
Another great (and simple) quasi lemonade is a lime, cutting out a good part of the white inside(otherwise it gets bitter, and then blending it in a food processor or other way, with water and (edit: cane sugar. I would go 1: 1: 1 for the processing but generally the 5: 1: 1 is great for the final product.
This should be strained and kinda tastes like a virgin margerita
reply
Another great (and simple) quasi lemonade is a lime, cutting out a good part of the white inside(otherwise it gets bitter, and then blending it in a food processor or other way, with water and (edit: cane sugar. I would go 1: 1: 1 for the processing but generally the 5: 1: 1 is great for the final product.
This should be strained and kinda tastes like a virgin margerita
reply
VPCh.
One method I've enjoyed if you find that the acidity overwhelms the flavor of the lemon is to add a small pinch of baking soda. It will react with the acid, destroying itself and a portion of the acid. You can add even more lemons this way to get a strong lemon flavor without an unpleasantly acidic drink.
As an added bonus, it makes it fizzy and carbonated.
reply
One method I've enjoyed if you find that the acidity overwhelms the flavor of the lemon is to add a small pinch of baking soda. It will react with the acid, destroying itself and a portion of the acid. You can add even more lemons this way to get a strong lemon flavor without an unpleasantly acidic drink.
As an added bonus, it makes it fizzy and carbonated.
reply
aragusea
Milk milk lemonade,
Around the corner fudge is made,
Stick your finger up the hole,
Now you have s tootsie roll.
Please give me a like. I base my self worth and feelings of validation on how many likes i get.
Omg 0 likes. Wow thank you.
Edit omg 0 more, i literally never have had so many. Thanks guys.
reply
Milk milk lemonade,
Around the corner fudge is made,
Stick your finger up the hole,
Now you have s tootsie roll.
Please give me a like. I base my self worth and feelings of validation on how many likes i get.
Omg 0 likes. Wow thank you.
Edit omg 0 more, i literally never have had so many. Thanks guys.
reply
rigues
Use Persian limes. Cut off the poles, quarter them and remove the central pith (it is bitter. Blend them with water and sugar, peels and all. Strain and serve.
I have a Persian lime tree in my garden (it is the standard lemon here in Brazil) and the thing puts out more fruit than I can consume. Friends and family benefit
reply
Use Persian limes. Cut off the poles, quarter them and remove the central pith (it is bitter. Blend them with water and sugar, peels and all. Strain and serve.
I have a Persian lime tree in my garden (it is the standard lemon here in Brazil) and the thing puts out more fruit than I can consume. Friends and family benefit
reply
LiborTinka
Heating sucrose at 60 C (140 F) yields so called inverted sugar (invert syrup - used e. g. in bakery and medicines, it is about 1. 3x sweeter than just sucrose due to breakdown into glucose and fructose (the latter of the two is much sweeter) so one can use less sugar or get sweeter lemonade with same amount of sugar.
reply
Heating sucrose at 60 C (140 F) yields so called inverted sugar (invert syrup - used e. g. in bakery and medicines, it is about 1. 3x sweeter than just sucrose due to breakdown into glucose and fructose (the latter of the two is much sweeter) so one can use less sugar or get sweeter lemonade with same amount of sugar.
reply
user-gt5ec5bz5r
I really love putting some midori and triplesec in my lemonade. Like equal parts lemon juice, Midori, and triplesec is pretty good but you have to cut back the sugar a little cause the liqueur is sweet, especially if you're using dekuyper, which works fine but the more expensive stuff does taste better.
reply
I really love putting some midori and triplesec in my lemonade. Like equal parts lemon juice, Midori, and triplesec is pretty good but you have to cut back the sugar a little cause the liqueur is sweet, especially if you're using dekuyper, which works fine but the more expensive stuff does taste better.
reply
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