On 18/8/06 21:28, "nosila1978" <[EMAIL PROTECTED]> wrote: > This recipe looks quite easy to alter. Just use pure almond extract > instead of "almond flavoring" and omit the food coloring. When > recipes call for instant or frozen things, you can almost always > substitute the real thing with even better results.
I take your point, but personally I find that recipes that start from accepting poor quality (instant this and frozen than) ingredients are not worth the effort to try to save them. Usually to accommodate the instant and frozen stuffs they have been modified as they have to take account of the different textures and qualities of these manufactured substances. Thus, it really requires a whole new recipe to succeed in the end. Thank you any way, Kind regards, Allan. ********************************************* Rich in jazz and improvised music resources: Web: http://www.kyushu-ns.ac.jp/~allan What Now? Monk... Let's call this: http://sojazz.org/monk/ Many jazz and improvised music discography links: http://www.kyushu-ns.ac.jp/~allan/Documents/Jazz-Imp-Ext-SessF.html Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/BREAD-RECIPE/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
