vinelady

I have been making BBQ sauce, pickled carrot and zucchini strips, carrot and zuc relish, onion relish, and pickled jalapenos this week. earlier this year I did rhubarb-ginger preserves, blueberry rhubarb and raspberry jam. Off to pick plums and blackberries.

Depending on the price I would be interested.

The batches that I make for the Clafoutis is actually a light syrup with brandy to taste. About 1/4 of the water to make the syrup replaced with brandy. It is a lighter version of most brandied cherries but I think it allows the flavor of cherries to really show. You might also want to consider making a Cherry and Almond conserve.

What about making Brandied Cherries from them. Great for making Cherry Clafoutis.

It tastes bad when dried. You might try making jelly from it. http://wwwthinkingaboutfood.blogspot.com/2...balm-jelly.html

You might want to consider using Stevia. There are versions that you can use in a 1:1 ratio

Also Rogue Ales is now making a light and dark rum and a spruce gin. They are very tasty.

All Soy, but thanks ← I know that there is a seitan burger mix on the vegan essentials site.

You might check veganessentials.com

Silken tofu is sold in shelf stable packs. It comes in many difference firmnesses. There is also a product called Soy Curls that is also stable. http://www.butlerfoods.com/

They were one of the few decent places to go for a late night snack and the best frites in the city.

You might check the recipes in this book: Vegan cupcakes take over the world : 75 dairy-free recipes for cupcakes that rule / Isa Chandra Moskowitz & Terry Hope Romero Specifically the Vegan Fluffy Buttercream Frosting

Vegan Garden (1288 Jackson) is now open. It is a vegetarian Vietnamese restaurant. THe Tofu congee was very nice and there is a nice selection of dishes.

Since i live on a boat, I am in search of a 12 volt (DC power) food processor. Anyone have ideas or leads?

Can you give more details about the curry puffs?