- Joined Jul 3, 2009
I think deserts with garlic would be suited for people who don't like deserts!Thanks for the info on the desserts KYH - will have to look into it more. My palate is not very sugar hungry, so perhaps garlic desserts might suit. The apple spice cake with garlic sounds interesting.
Figured! Anyway, enjoy it! Or do as the old italian adage says "dal tavolo non si alza il saggio se la bocca non sa di formaggio" (The wise person doesn't get up from the table if his mouth doesn't taste of cheese).Siduri - you are right - I am not a sweets person in general, and have been looking for a way to incorporate garlic into a desert.
Siduri - great saying - I like that. I've learnt so many non-english words and phrases here - wonderful.Figured! Anyway, enjoy it! Or do as the old italian adage says "dal tavolo non si alza il saggio se la bocca non sa di formaggio" (The wise person doesn't get up from the table if his mouth doesn't taste of cheese).
I think the Tawny must be younger as it is generally cheaper, so Ruby (whatever name it goes by here) would be the more aged, therefore more expensive. Thanks for the tip on Applejack - I was imagining it must be something along those lines. 2Tbsps....you're right, it won't make that much of a difference.DC,
From what I understand, ports are divided into two big groups. Tawny Port is young and Ruby is aged. Or maybe the other way around?
I don't think it would matter in this recipe.
Applejack is a uniquely American form of apple brandy. Traditionally it was fortified by freezing it, to remove water, and thus fortify the alcohol content. If you can't find it, no biggie. Just use Calvados. Or even just some apple cider. I mean we're talking 2 tablespoons of the stuff; how important can it be?