[Sca-cooks] Verjus

[Elaine Koogler]

Yeah, I know it's expensive, especially with the shipping...but when 
it's the only game in town.......

I've sent a message to the Pepperer's Guild asking about their verjus, 
letting them know that I have a very short lead time. I hope they get 
back to me quickly...I can afford to wait a few days, but I really do 
need to get this stuff here. I am hoping to get some of the things 
prepared ahead of time...and the verjus is used in several of the sauces 
I plan on doing ahead.

Kiri

Wanda Pease wrote:

>I went to the Navarro website with the intention of ordering a bottle of
>their verjus and found some of the information I needed about when they pick
>theirs:
>http://www.navarrowine.com/shop/productdetail.php?prodid=340
>
>Harvested:  Sept. 2, 2003 Sugars at Harvest:  12.9? Brix
>Bottled:  Oct. 3, 2003 Total Acidity:  17.1 gm./liter
>pH Level:  2.90
>
>Whew!  The shipping is more than the verjus, and that's just to Oregon!  I
>won't be ordering it again after I see what it tastes like compared to what
>I can make here at home.
>
>So, now I have something to go to my brother's place on a limited pillaging
>expedition!
>
>Regina
>  
>
-- 
Learning is a lifetime journey…growing older merely adds experience to 
knowledge and wisdom to curiosity.
					-- C.E. Lawrence