Can you...question about sucralose
 

Question for the group...can you use Splenda to make mulled wine?
There's a Food Lover's fair at Covent Garden today and over the
weekend (London low carbers may wish to know there's a food lover's
market there on the second Friday of every month) and they're selling
mulled wine, which I'm particularly fond of. Obviously ordinary
mulled wine is out of the question because it's going to be sugary,
hence my question about using Splenda.

--
Lexin
(300/253/182)

Can you...question about sucralose
 

I don't know why you couldn't experiment with it.. but I don't know what
*mulled wine* is! I think most of us pretty much experiment with splenda for
just about everything to see what we can do with it. sometimes it works and
sometimes it doesn't.

Teeb

"Lexin" wrote in message
om...
Question for the group...can you use Splenda to make mulled wine?
There's a Food Lover's fair at Covent Garden today and over the
weekend (London low carbers may wish to know there's a food lover's
market there on the second Friday of every month) and they're selling
mulled wine, which I'm particularly fond of. Obviously ordinary
mulled wine is out of the question because it's going to be sugary,
hence my question about using Splenda.

--
Lexin
(300/253/182)

Can you...question about sucralose
 

... I don't know what
*mulled wine* is!

Hi, Teeb:

Mulled wine is heated red wine with spices and subtle sweetener. It's very
tasty on cold fall and winter nights.

- Anne

Can you...question about sucralose
 

On Fri, 31 Oct 2003 11:08:55 -0500, Anne wrote:

... I don't know what
*mulled wine* is!

Hi, Teeb:

Mulled wine is heated red wine with spices and subtle sweetener. It's
very
tasty on cold fall and winter nights.

- Anne



There would be no reason you couldn't use splenda, EXCEPT that I've found
heated splenda of the type found in the US (with maltodextrin or dextrose)
to have a nasty aftertaste after being heated. If you could get the real
stuff or find a flavored carb-free liquid it might work.

--
Bob M in CT
Remove 'x.' to reply

Can you...question about sucralose
 

"Bob M" wrote in message
...
On Fri, 31 Oct 2003 11:08:55 -0500, Anne
wrote:

... I don't know what
*mulled wine* is!

Hi, Teeb:

Mulled wine is heated red wine with spices and subtle sweetener.
It's
very
tasty on cold fall and winter nights.

- Anne



There would be no reason you couldn't use splenda, EXCEPT that I've
found
heated splenda of the type found in the US (with maltodextrin or
dextrose)
to have a nasty aftertaste after being heated. If you could get the
real
stuff or find a flavored carb-free liquid it might work.


Hrmmm. What spices are used? Does DaVinci's have one or more
flavors that could be combined that would cover some of the spices?
I'd like to try mulled wine if I knew the spices to use.

revek

Can you...question about sucralose
 

On Fri, 31 Oct 2003 14:33:35 -0600, revek wrote:


"Bob M" wrote in message
...
On Fri, 31 Oct 2003 11:08:55 -0500, Anne
wrote:

... I don't know what
*mulled wine* is!

Hi, Teeb:

Mulled wine is heated red wine with spices and subtle sweetener.
It's
very
tasty on cold fall and winter nights.

- Anne



There would be no reason you couldn't use splenda, EXCEPT that I've
found
heated splenda of the type found in the US (with maltodextrin or
dextrose)
to have a nasty aftertaste after being heated. If you could get the
real
stuff or find a flavored carb-free liquid it might work.


Hrmmm. What spices are used? Does DaVinci's have one or more
flavors that could be combined that would cover some of the spices?
I'd like to try mulled wine if I knew the spices to use.

revek




That's a good question. I don't know all of the flavors of DaVinci's. The
flavors I've had probably wouldn't be suitable, but I don't know what
flavors would. We need liquid splenda!

--
Bob M in CT
Remove 'x.' to reply

Can you...question about sucralose
 

Bob M wrote in
:

That's a good question. I don't know all of the flavors of DaVinci's.
The flavors I've had probably wouldn't be suitable, but I don't know
what flavors would. We need liquid splenda!


We have it:

http://www.locarber.com/store/index.php?&prodID=zcs-001

they call it 'syrup base', but it's liquid Splenda.

Chakolate

--

On sadness:
The cure for this ill is not to sit still,
Or to frowst with a book by the fire,
But to take a large hoe and a shovel also,
And to dig till you gently perspire.
--Rudyard Kipling

Can you...question about sucralose
 

On 31 Oct 2003 21:21:23 GMT, Chakolate
wrote:

Bob M wrote in
:

That's a good question. I don't know all of the flavors of DaVinci's.
The flavors I've had probably wouldn't be suitable, but I don't know
what flavors would. We need liquid splenda!


We have it:

http://www.locarber.com/store/index.php?&prodID=zcs-001

they call it 'syrup base', but it's liquid Splenda.

Chakolate


Interesting. I thought that no one was allowed to sell liquid splenda in
the US?

--
Bob M in CT
Remove 'x.' to reply

Mulled Wine or Wassail
 

"Janice" wrote in message
...
This is from the City Tavern Cookbook. The City Tavern is a
Colonial-Era
tavern in Philadelphia that serves the same food as was served
during
colonial times.

Makes 24 ounces; serves 6
2 tablespoons grated orange rind (about 1 med. orange)
2 teaspoons grated lemon rind (about 1 med. lemon)
10 whole cloves
5 sticks cinnamon
1 bottle (750 ml) red burgundy wine
1/4 dark brown sugar
2 pinches freshly grated nutmeg

1. Place the orange and lemon rinds, cloves, and cinnamon sticks
into a
piece of 100% cotton cheesecloth. Tie up with kitchen twine to make
a
sachet.
2. Pour the wine into a saucepan
3. Place the sugar and sachet in the wine over low heat. Add the
nutmeg
4. Heat until wine is very warm. DO NOT LET BOIL (boiling will burn
off the
alcohol content).
5. Remove and discard the sachet.
6. Serve in a fondue pot or an ovenproof punch bowl.

Of course... it needs to be "de-carbohydrated"

Saved. Thankyou. I can work with this.

revek

Mulled Wine or Wassail
 

This is from the City Tavern Cookbook. The City Tavern is a Colonial-Era
tavern in Philadelphia that serves the same food as was served during
colonial times.

Makes 24 ounces; serves 6
2 tablespoons grated orange rind (about 1 med. orange)
2 teaspoons grated lemon rind (about 1 med. lemon)
10 whole cloves
5 sticks cinnamon
1 bottle (750 ml) red burgundy wine
1/4 dark brown sugar
2 pinches freshly grated nutmeg

1. Place the orange and lemon rinds, cloves, and cinnamon sticks into a
piece of 100% cotton cheesecloth. Tie up with kitchen twine to make a
sachet.
2. Pour the wine into a saucepan
3. Place the sugar and sachet in the wine over low heat. Add the nutmeg
4. Heat until wine is very warm. DO NOT LET BOIL (boiling will burn off the
alcohol content).
5. Remove and discard the sachet.
6. Serve in a fondue pot or an ovenproof punch bowl.

Of course... it needs to be "de-carbohydrated"


Janice
Atkins since 9/7/03
250/238.5/140
November Goal: 233.5