SC - Pomegranite Chicken

[Anne-Marie Rousseau]

Hiya from Anne-Marie

when I say pomegranite syrup, I mean pomegranite molasses. The stuff here
can be found under either name. Sorry for assuming! :)

and I've never seen "good" grenadine...just the nasty fluorescent pink
stuff. Icky poo! is there more than one kind?

- --AM

- ----------
> From: Linda Peterson <mirhaxa at swcp.com>
> To: sca-cooks at Ansteorra.ORG
> Subject: Re: SC - Pomegranite Chicken
> Date: Wednesday, October 07, 1998 8:56 AM
> 
> On Tue, 6 Oct 1998, Anne-Marie Rousseau wrote:
> > hi all from Anne-Marie
> > Ras suggests using grenadine for pomegranite molasses.
> > I dunno....that stuff is WAY sweeter than the pomegranite molasses I
get at
> > the middle eastern grocery. Tho I suppose I shouldnt condemn it right
out
> > of hand...someone might really like their chicken that sweet. Me, I
like
> > the dusty sour taste that the more pomegranity (?) molasses gives me.
> 
> I think we are looking at two rather different items here. All the the
> pomegranite syrups I've gotten are pretty much indistiguishable from a
> good quality grenadine. Pomegranite "molasses" is different in color,
> texture, sweetness and flavor and definately not substitutable by
> grenadine. However, the Pomegranite Chicken recipes specified "syrup".
> Was that incorrect?
> 
> Certainly acceptable sweetness is in the mind of the taster. I once,
while
> fending off knee-grabbing child persons, grabbed the wrong green glass
> wine bottle off the shelf and poured about two cups of sekanjabin on a
pot
> roast. It wasn't bad, kinda weird maybe, but not bad.
> 
> Mirhaxa
>   mirhaxa at swcp.com
> 
> 
>
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