a shameless plug for fee brothers bitters.

R

rvb

Well-known member
i love to cook with bitters. they add unique flavors to so many dishes. i ran across fee brothers angostua bitters a few years ago (to die for) and checked out their web site and saw that they also make peach bitters, orange bitters, mint bitters and have just released lemon bitters. if you email them at info@feebrothers.com or phone them at (800) 961-FEES, they will tell you the nearest retailer or as in my case, send them to you at retail + actual shipping fees.

they're great for cocktails as well.

feebrothers.com

 
Tell me more...

curious how you use them in dishes. I've always just used them in drinks and to stop hiccups. I looked at their products last time you posted the link and was curious so now that you brought it up again - give me some examples so I can order some and have some fun!

 
Wow, thanks for the tip!

I didn't know about the peach bitters but those sound wonderful.

Another great Fee product is (and I can't exactly remember the name) but it's a fine foaming agent that you add to citrus shaken cocktails like whisky sours and the like. It gives it such a refreshing touch, not obvious, but it's just a little something extra that most people can't duplicate and they're left wondering how you did it. I think people used to use a bit of egg white to duplicate this effect, that might help explain better what it does. Frothy. Yeah, that's the word.

 
what kinds of dishes do you add your bitters to? i have some angostura which i picked up

on a 'can't get that at home' whim, and apart from adding a dash to my pims i'm not sure what to do with it!

 
you can use em in a stew, you can use em in a roux.

you can use em on a duck, you can shake em on a buck. you can use em on a bear. you can use em anywhere.

well maybe not on your post toasties. on second thought the peach bitters would go great on post toasties.

 
i'm roasting a duck today and will...

add about one tablespoon of orange bitters to about 3 tbs coarse kosher salt and 1/4 cup olive oil to rub on donald.

i'l stuff it with ripe papaya, closing the cavity with toothpicks.

then i'll put the bird boobs down in a roasting pan so that the fat in the back will naturally baste the duck, and salt fairly heavily with fine sea salt. when the skin on the back is crisp, turn it over.

i'm gonna do this offheat in my smoker with hardwood. the beginning temp will be 500-600 degrees. then cool to about 250.

in an oven, i'd do the same starting with 450 degrees for 30 minutes then reducing to 350.

you won't taste or ingest much of the salt. it's purpase is to dry out the skin to make it crisp.

unless you are on the strictest of diets, DO NOT DISCARD THE FAT! the taste is fantastic.

as far as bitters go, i'd also be tempted to use angostora,peychaud's bitters or fernet or even campari in the same way.

 
I called all over

trying to find them and no one carried. Them contacted Fee's and they gave me the name of their distributor, and they had none of the things I wanted and said Ihad to order a case : (

So I contacted Fee's again and they graciously offered to fill an order for me. Yay!

Can't wait to try those peach bitters!

 
they are Very nice...

.btw, 3 4 oz bottles and 2 11 oz bottles cost $26.44 postpaid.

what great stocking stuffers.

 
I was amazed at how

cheap their prices are. I ordered a bunch of stuff. Wanted to try it all. Have you tried their Falernum (lime-ginger-almond cordial syrup)? Sounded too fabu to not order.

 
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