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Hello all,
This is my first post on cheftalk and I come to the forum after an exhausting search. I am cooking for a group of 15 tomorrow in San Francisco and started a pork tenderloin marinade last night. The marinade typically calls for the following ingredients:
Stores in the area carry Lyle's and Uncle Steve's cane syrup which I understand may be less dark. Would either of these substitute? Some other mixture?
Help!
This is my first post on cheftalk and I come to the forum after an exhausting search. I am cooking for a group of 15 tomorrow in San Francisco and started a pork tenderloin marinade last night. The marinade typically calls for the following ingredients:
- Olive oil
- Worcestershire
- Sea Salt
- Fresh Rosemary
- Garlic
- Fresh Basil
- Steens Cane Syrup
- Dark brown cane sugar
Stores in the area carry Lyle's and Uncle Steve's cane syrup which I understand may be less dark. Would either of these substitute? Some other mixture?
Help!