Omelet, if I was in the mood, I'd turn the lights down low and reply
with soft music, but you'll have to accept this instead::
> In article >,
> Dan S. > wrote:
>
>> Omelet, if I was in the mood, I'd turn the lights down low and reply
>> with soft music, but you'll have to accept this instead::
>>> In article >,
>>> Dan S. > wrote:
>>>
>>>> Kris, if I was in the mood, I'd turn the lights down low and reply with
>>>> soft music, but you'll have to accept this instead::
>>>>> On Mar 24, 4:37*pm, Dan S.
>>>>> > wrote:
>>>>>> I'm reducing 1/2 c. honey, 2 T. Balsamic, and 1/4 c. peach nectar.
>>>>>>
>>>>>> How much can I reduce it without it turning to candy?
>>>>>>
>>>>>> --
>>>>>> Yours,
>>>>>> Dan S.
>>>>>> the unruly redshirt
>>>>>
>>>>> Do you have a candy thermometer? That would help you stop reducing
>>>>> before it gets to the Soft-ball stage.
>>>>>
>>>>> Kris
>>>>
>>>> No. I stopped it when it started bubbling to the rim. It cooled to a
>>>> syrup.
>>>>
>>>> It also had salt, couple whole garlic cloves, 1 and half t. of ginger,
>>>> a t. butter, 1/2 t. red pepper flakes.
>>>>
>>>> Quite mellow, sweet and flavorful.
>>>>
>>>> Gonna put it on broiled salmon.
>>>
>>> Sounds really interesting!
>>
>> It was delicious. Served it with mushroom orzo and frozen corn. Next
>> time, I may throw in some rosemary or tarragon.
>>
>> Pretty basic stuff, I'd imagine. I just get edgy around candy things.
>> I may have made caramel once. Not an expert, by any means.
>
> That'll do you romantic you. :-)

Ahh. I was wondering what you were talking about. The fish wasn't
particularly romantic, I didn't think ... although good. Must be the
attribution.

--
Yours,
Dan S.
everything is better with bluetooth ($1 Sheldon, BBT)