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What will that taste like? I checked around and cream of tartar won't add any flavor.
Soda pop? You mean Irish soda bread?
Never heard bread called pop, so that's why I asked.
And I thought he was talking about vanilla creme soda.
Fountain cherry is miles better
I`ll bet you have never had a cherry phosphate. http://www.artofdrink.com/recipes/soda/cherry-phosphate/
Did they still use it back in the early 80s? I've used to always get the old fashioned cherry cokes when I was little.
Tell me about the sauce Nate. You bought Malnatis canned stuff? I thought that was more like real chunky. Your pic looked like crushed tomato. How did it compare to the Alta Cucinas we've discussed?
What is your affliction to citric acid? You ever use 7/11 sauce?
Nate:Any theories on why you had oil separation issues in the past but not this time? Is it your oil-first mixing protocol nowadays that made the difference?Garvey
OK....thank you sir for that trial and critique. She definitely looks like a `Nate` pie and that is a thing of beauty. Glad to hear you have your toms source squared away now. Maybe TomN can recommend a good beer for your next dough.
Figured out the Irish soda bread flavor I was tasting. It must be the melted butter they are using. I got hints of it from my butter.
Wonder what kind of `butter` they are using.
Dough: Very little flavor difference. I was hoping to get some of that patented beer flavor in the dough but that didn't happen. I still think they are using some additive to achieve that.