SC - non-member submission - Re: sca-cooks V1 #2797
Michael F. Gunter
michael.gunter at fnc.fujitsu.com
Tue Nov 21 06:47:43 PST 2000
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>
>Your verjuice creation sounds like it would be useful, albeit NP, in the
>situation it was./ However, I have a nagging question.....why use the Welsh's
>Grape Juice? It is made from Labrusco grapes which are not only new world but
>have a decidedly 'foxy' flavor that is not evident in non-hybridized Old
>World Vinifera grapes.
>
>This is in no way meant as a criticism. I am just a curious cook....:-)
>
>Ras
Mostly just mechanics (not sure the right word) I still am not always
thinking in a what is period and what isn't, when it comes to details like
which grapes, which carrots. It is grape juice and is available. I didn't
think grape juice already reconstituted in the 1/2 gallons would be as
useful as frozen grape juice where I could control water content. It also
was fairly inexpensive.(ie. they were on sale this week)
Angeline
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<blockquote type=cite cite><font size=2><br>
Your verjuice creation sounds like it would be useful, albeit NP, in the
<br>
situation it was./ However, I have a nagging question.....why use the
Welsh's <br>
Grape Juice? It is made from Labrusco grapes which are not only new world
but <br>
have a decidedly 'foxy' flavor that is not evident in non-hybridized Old
<br>
World Vinifera grapes. <br>
<br>
This is in no way meant as a criticism. I am just a curious
cook....:-) <br>
<br>
Ras</font> </blockquote><br>
Mostly just mechanics (not sure the right word) I still am not
always thinking in a what is period and what isn't, when it comes to
details like which grapes, which carrots. It is grape juice and is
available. I didn't think grape juice already reconstituted in the
1/2 gallons would be as useful as frozen grape juice where I could
control water content. It also was fairly inexpensive.(ie.
they were on sale this week) <br>
<br>
<x-tab> </x-tab>Angeline<br>
</html>
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