ginger; was:cranberry sauce/relish & about TVP

[Guest guest]

, " Amy " <sandpiperhiker>

wrote:

 

> Oh, I'll have to try adding some ginger to mine, maybe crystallized?

> I love ginger...

 

~ Yes, do try it. i love fresh ginger, too... but love

the idea of the crystalized ginger. i like to just eat

that right out of the bag.

 

 

> Have you tried the unbeef broth that was posted here? Maybe that

> would be dark enough? I know a lot of bakeries use caramel color

> (burnt sugar syrup), molasses, or coffee to darken pumpernickel bread...?

 

~ DOH! *lol* i should have tried that. i have the

Monastery cookbook right here, too.

Now Donna emailed me and suggested i just buy a different

brand altogether. She said the kind she buys from the

Mail Order Catalog is darker colored and better all round.

i'm going to look through my copy and write up an order

today... but i do still have two and half bags of the BRM

brand, so next time i will try the unbeef broth. Thanks!

 

~ pt ~

 

Trees are the earth's endless effort

to speak to the listening heaven.

~ Rabindranath Tagore, poet, philosopher, author,

songwriter, painter, educator, composer,

Nobel laureate (1861-1941)

[Guest guest]

> ~ Yes, do try it. i love fresh ginger, too... but love

> the idea of the crystalized ginger. i like to just eat

> that right out of the bag.

 

One of the treats I have is crystallized ginger covered in dark

chocolate. It's expensive, but I save it for rewards. Yum!

 

> ~ DOH! *lol* i should have tried that. i have the

> Monastery cookbook right here, too.

> Now Donna emailed me and suggested i just buy a different

> brand altogether. She said the kind she buys from the

> Mail Order Catalog is darker colored and better all round.

> i'm going to look through my copy and write up an order

> today... but i do still have two and half bags of the BRM

> brand, so next time i will try the unbeef broth. Thanks!

 

What catalog?? :-) I lost the link a bit ago and keep forgetting to

ask for it again.