[Sca-cooks] ripening quincs

Jennifer Carlson talana1 at hotmail.com
Tue Oct 13 12:29:16 PDT 2009



My sentence ran: 

> Also, the riper the quince, the more flavor it has, which is likely 
> why the quince wine recipe from Farley's "Art of London Cookery" calls 
> for fully ripe quinces. 


I was saying that the ripeness desired for wine most likely has to do with peak flavor.


The next sentence awkwardly transitioned back to the previous point about making paste.  I apologize for the lack of clarity.  



(Bad English major.  Bad, bad.  No subjunctive for you!)

Hotmail: Free, trusted and rich email service.

More information about the Sca-cooks mailing list