On Sat, 12 Nov 2016 13:36:07 -0700, graham > wrote:

>On 11/12/2016 8:34 AM, U.S. Janet B. wrote:
>> On Sat, 12 Nov 2016 10:20:49 -0500, Gary > wrote:
>>
>>> Janet wrote:
>>>>
>>>> +1. Just wrap it in greaseproof paper inside a cake tin.
>>>> It takes several weeks for the flavours to develop. Every so often
>>>> you can open it up and dribble on a bit more brandy.
>>>
>>> Thanks for the advice. I'll probably buy one this year and try to
>>> enhance it with apple brandy.
>>>
>>> We have different terms in USA vs UK. Just what is "greaseproop paper"
>>> to you. Have a brand name?
>>>
>>> I'm thinking "wax paper" or even aluminium foil. (?)
>>
>> yes. wax paper would be the U.S. equivalent
>> Janet US
>>
>But UK greaseproof paper is not waxed. It is like what is usually sold
>here as "parchment paper" but it is not non-stick.

Parchment seems awfully stiff to be useful for wrapping something.
Perhaps the old fashioned butcher/freezer paper would be better. It
has a coating on one side. I think I saw some at the store recently.
Janet US