Sweet/Semi-Sweet Wine Recommendations
Mikey
18 years ago
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Ideefixe
18 years agolast modified: 9 years agoRelated Discussions
More sweet potatoes!
Comments (9)Larry, you certainly can make cuttings from your existing planting. You don't even have to wait for them to grow roots. Just snip and plant. Keep them watered for about a week, and you're good to go. Krista, I too have some good memories of purple fleshed sweet potatoes. I lived, with my family, in Mexico, for nearly 14 years. During the last 8 plus years we lived where I could grow sweet potatoes. I obtained starts of Red Wine Velvet (our family's heirloom) from Sandhill Preservation Center. But I also set about finding native Mexican "varieties," growing, and collecting them. I put "varieties" in quotation marks, as the locals hardly thought in terms of "varieties." The purple skinned, white fleshed "variety," which was the most common, was called "camote morado," meaning "purple sweet potato." But they also had a rarer purple fleshed sweet potato. I obtained a start after a couple of years search. I was able to grow it for several years. But when we returned to the USA I couldn't bring any sweet potato material back (by law). So, I lost several varieties which I really liked. George...See MoreReducing sugar/sweetness in a baking recipe
Comments (6)Ah, sugar. It also affects moistness, texture, adds volume and contributes to browning. Conventional baking literature says you can cut by 1/4 without seriously compromising the final product. However, I think you could cut it even more, for a couple of reasons. First, you are adding banana for moistness and sweetness, and the banana and the brown sugar are going to add the color so you won't need to worry as much about browning. The chocolate is also going to add sweetness. A tablespoon of baking powder is quite a lot, so it shouldn't be impossibly dense. If it is too dense and you want to try to "lighten it up" a bit , you could try whipping the egg whites and folding them in at the end. I wouldn't adjust the baking time differently, I think you'll be OK, and if you don't like very sweet things, cutting the sugar in half is probably going to make it still plenty sweet. I'd also probably take the "easy" way out and taste a bit of the batter to see if it was sweet enough at half the sugar. Yeah, yeah, I know, those raw eggs, and some people are uncomfortable with that, so it's your decision as to whether that's an option. The recipe sounds really good, but quite sweet. I don't care for bananas, but I was thinking it would probably be good with applesauce too, or maybe pears. Annie...See MoreLooking for a new 'branch' of wines, less sweet than I've been dr
Comments (2)Gewurztraminer. Pretty clearly if you're shying away from any tannins, oak, etc, a white is going to be closer to the mark. Among easily available whites, Gewurz's are very floral, low acidity, and perceived as sweet. Several coworkers of mine have "graduated" from White Zin to Gewurz happily, and it looks so much cooler to order it at a bar. Domestic inexpensive bottles are widely available for under $10. Who knows, maybe you'll end up liking Montrachet's some day. Have fun....See MoreNot too dry - Not too sweet
Comments (8)I would decide what sweetness you like first. 0 is very dry, 1 is sweeter, 2 is sweeter than 1, etc... Once you know that, then go through and pick out a few different bottles to take home and try until you find one that you like. Everyone's taste is different so even a recommended wine might not be exactly what you are looking for. There are a lot of domestic Calif wines that are good and will be cheaper than imported. Personally, I like the German Rhine wines best, better than Italian and I prefer white for drinking without food, but I have not found a red that I truly couldn't drink either....See Morerobynlacy
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