Ripe figs you say.....
And here i am watching the birds eat my figs cos i cant be arsed making any more jam (or drying them).
Dont do that.... stuff them with blue cheese and wrap them with prosciutto put them in oven until cheese melts... Devine
Ripe figs you say.....
And here i am watching the birds eat my figs cos i cant be arsed making any more jam (or drying them).
Dont do that.... stuff them with blue cheese and wrap them with prosciutto put them in oven until cheese melts... Devine
Ship them to NSW and sell the buggers, $3 each at the green grocer atm... <_<
Ah, no.
Ripe figs you say.....
And here i am watching the birds eat my figs cos i cant be arsed making any more jam (or drying them).
Or... cut them in half, coat them with sugar, BBQ them and then smother them in marscapone cheese :icon_drool2:Dont do that.... stuff them with blue cheese and wrap them with prosciutto put them in oven until cheese melts... Devine
Dont do that.... stuff them with blue cheese and wrap them with prosciutto put them in oven until cheese melts... Devine
Jesse,
The Port/Sherry flavours in Mt Tamborines Stout have come about with age, it certainly didn't have them in its earlier days.
I likened it to ripe figs when I had it the other weekend, it's a bloody beautiful drop
cheers Ross
Smurto,
Send some my way ill make the jam and share it with ya
KHB
I love figs so much! There three dollars over here also! And hard to find... I live in Fremantle FFS! Plenty of Italians growing fig trees...don't waste it on jam! Oh but then you could make a savoury jam then put it on cheese! Dry them out put them on cheese!
forgot to mention:
Would a higher mash temp help produce these sorts of intense coffee/choc/malt/port flavours?
I love having fruit trees! 2 x apricot (diff varieities), 1 fig, 6 x plum (3 diff varieties and i dont count the prunus plum trees that line my street which i raid and turn into sauce), 3 x apple (which got pruned to the ground and grafted with french cider varieties) and the nectarine. Lemon and a kaffir lime.
In any event, it's a pretty messed up way to add port-like flavours to stout.
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