SC - OT - Drake's Aussie BBQ

[Susan Fox-Davis]

Hmm.....I don't remember the bottle saying that it was diluted, and I dont have it in front of me to check. 

I got it from the King Arthur baking site, and it looks like it was imported from Lebanon. 

I'll check when I get home. Thanks for the warning! I was going to use it as the recipes direct. I didnt know that the concentrations varied, so if it was too strong, I would have just thought that was the way it was suppose to be, and that I didnt care for it. I havent opened the bottle yet, but the rose aroma from the cap area is fairly strong. If this is diluted, I cant imagine the stuff that isnt! 

I was also considering using it in a mead. It sounds like a nice combination. 

Ilia


In a message dated Thu, 18 Jan 2001  1:05:55 AM Eastern Standard Time, James Prescott <prescotj at telusplanet.net> writes:


>Rose water comes in various concentrations.

>In that size it is probably diluted, but do make sure.

>There is nothing makes a dish more 'interesting' than >to use 
>50-to-1 rose water concentrate directly in a recipe as >if it 
>were the fully diluted stuff.

>Been there, tasted that.


- -- 
All my best,
Thorvald Grimsson / James Prescott <prescotj at telusplanet.net> (PGP user)




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