| maxine in ri |
Our local supermarket ran out of the regular dark red cherries, and
substituted the pink-yellow Rainier cherries that usually go for $6-7 a
pound around here.
What is the best thing to do with these cherries? They seem milder in
taste than the red ones, and I'm curious if there is something special
that folks do with them different from the red ones.
Thanks
maxine in ri
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| Wayne Boatwright |
On Wed 06 Jul 2005 10:24:33a, maxine in ri wrote in rec.food.cooking:
> Our local supermarket ran out of the regular dark red cherries, and
> substituted the pink-yellow Rainier cherries that usually go for $6-7 a
> pound around here.
>
> What is the best thing to do with these cherries? They seem milder in
> taste than the red ones, and I'm curious if there is something special
> that folks do with them different from the red ones.
>
> Thanks
> maxine in ri
Apart from eating out of hand, what about brandied cherries over ice cream?
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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| Jeff Bienstadt |
Wayne Boatwright wrote:
> On Wed 06 Jul 2005 10:24:33a, maxine in ri wrote in rec.food.cooking:
>
>> Our local supermarket ran out of the regular dark red cherries, and
>> substituted the pink-yellow Rainier cherries that usually go for $6-7 a
>> pound around here.
>>
>> What is the best thing to do with these cherries? They seem milder in
>> taste than the red ones, and I'm curious if there is something special
>> that folks do with them different from the red ones.
>>
>> Thanks
>> maxine in ri
>
> Apart from eating out of hand, what about brandied cherries over ice
> cream?
>
I tend not to cook with the Rainiers, since they're such good "just eatin'"
cherries, but this sounds like something to try...
---jkb
--
"Grandma taught me never to judge a species by their eating habits."
-- Commander Tucker
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