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ChadTower:
I'm thinking of trying another this weekend with something like a cherry brandy. Or maybe some Doc Magillicudy Cherry. I will consult my liquor store experts and see what they might suggest.
gonzalma:
I dont think I ever remember a time where the high temp one day was 75 (yesterday) and the next day the high was 29 (and raining ice and hail). How the efff does that happen?
Hoopz:
--- Quote from: gonzalma on April 10, 2013, 01:48:00 am ---I dont think I ever remember a time where the high temp one day was 75 (yesterday) and the next day the high was 29 (and raining ice and hail). How the efff does that happen?
--- End quote ---
In Indiana, we call that February. :applaud:
Hoopz:
--- Quote from: ChadTower on April 09, 2013, 09:24:09 pm ---
I'm thinking of trying another this weekend with something like a cherry brandy. Or maybe some Doc Magillicudy Cherry. I will consult my liquor store experts and see what they might suggest.
--- End quote ---
Interesting approach. My first thought was to do what Vigo suggested with the dried cherries. I think I'll try taking about a 1/8 cup of dried cherries and getting some very hot water (not boiling though) and soaking them for 20 minutes or so. Blend that together to break them up and pouring that mix into the rest of the recipe.
My first thought was make a cherry reduction (like a raspberry one that you put on crepes or waffles) but I'm not sure that'd work. Also, that'd add a lot of sugar to the sauce. It'd definitely need balanced with savory, heat, etc parts of the sauce.
I won't be able to tackle this for a week or so but I'll get to it. Should be interesting.
kahlid74:
This thread has a plethora of useful information in it and makes me want to start yet another project.
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