SC - mustard sauce
Cindy Renfrow
renfrow at skylands.net
Sun Jan 24 17:45:02 PST 1999
In a message dated 1/24/99 5:11:26 PM Eastern Standard Time,
retants at hotmail.com writes:
<< Has anyone tried substituting a really good balsamic vinegar for
verjuice? Thoughts on how that might come out? Specific reasons that's
a bad idea? (I know, that one isn't specifically related, but I was
reading a recipe and thought that would be a yummy substitution....)>>
I'm sure that it would be a particularly yummy substitution BUT it would also
taste completely different. Itmwould be equivalent to substituting salmon for
catfish is a recipe, if you know what I mean.
<<How did you keep them both crispy and hot when doing so
many? Thoughts? >>
I didn't. Are frittours supposed to be 'crispy'? The frittours I am aware of
have more of a texture of pancakes only thicker. Or is this a regional thing?
Ras (who LOVES corn frittours)
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