Only in Texas does it seem completely normal to eat a (good) cantaloupe and bake a pumpkin pie in the very same afternoon...
By the way, does anyone know what bourbon tastes like? I am making a ham for church on Sunday, and the recipe calls for bourbon, but I'm not going to use it because I'm making it for church. So any help would be appreciated!
4 comments:
Chicken! Use the bourbon....the alcohol bakes out....I might have some bourbon inside my ministry appreciate survival kit, so let me know if you need some!!!!
First question, why oh why are you making a ham?
I saw this several places on the internet:
For 2 tablespoons sherry or bourbon, substitute 1 to 2 teaspoons vanilla extract.
So that may help you.
The alcohol will cook out if you do it right, something I have managed to screw up. Makes for an interesting white wine sauce . . .
As long as you're not eating a pumpkin and baking a cantaloupe pie it's okay with me. :)
I know, the ham thing. Sorry Azina, but my choices were a ham or a turkey. And I'm trying to see just how long I can go in my adult cooking life without making a turkey. Besides, Alton Brown did a show on ham (a Good Eats episode), so I figure there's a good shot at me making a decent one. And I'm sorry to inform you, but all of the alcohol never cooks out. Most will, but not all. But thank you for the substitution, I will try that.
Yeah, a cantaloupe pie, the thought makes me cringe. >:/
Inquiring minds want to know, how'd it turn out?
And to be fair, though less is used, vanilla extract is largely alcohol.
To obtain Pure Vanilla Extract, cured Vanilla Beans are steeped in alcohol. According to law, Pure Vanilla Extract must be 35 percent alcohol by volume.
Post a Comment