I saw a simple recipe that had some of my favorite things to eat. Sure,
I'll try that. The recipe was in an email from Falk Culinair. I
happened to have a couple of big tasty peaches and was making grilled
pork chops.

So, I cut the peaches, added the other stuff and cooked. Whipped it up
as instructed. Tasted it and then tossed it. I think one problem was
too much pepper. It did not have a pleasant peachy taste that I though
it would have. It was overpowered by the pepper but still had an odd
flavor.

Sticky Peach Sauce
4 to 6 peaches, pitted, peeled and sliced
¼ to ½ cup honey (depending on how sweet your peaches are)
¼ cup bourbon
1 tsp salt
½ tsp freshly-ground black pepper

Combine all ingredients in your Falk Dutch Oven and cook over medium
heat until your peaches are soft. Puree with an immersion or regular
blender until smooth. Adjust seasoning if necessary. We like to serve
this with pork that is grilled or cooked in our slow cooker.

On 8/6/2019 6:34 PM, Ed Pawlowski wrote:
> I saw a simple recipe that had some of my favorite things to eat.
> Sure, I'll try that.Â* The recipe was in an email from Falk Culinair.Â*
> I happened to have a couple of big tasty peaches and was making
> grilled pork chops.
>
> So, I cut the peaches, added the other stuff and cooked.Â* Whipped it
> up as instructed.Â* Tasted it and then tossed it.Â* I think one problem
> was too much pepper.Â* It did not have a pleasant peachy taste that I
> though it would have.Â* It was overpowered by the pepper but still had
> an odd flavor.
>
> Sticky Peach Sauce
> 4 to 6 peaches, pitted, peeled and sliced
> ¼ to ½Â* cup honey (depending on how sweet your peaches are)
> ¼Â* cup bourbon
> 1 tsp salt
> ½ tsp freshly-ground black pepper
>
> Combine all ingredients in your Falk Dutch Oven and cook over medium
> heat until your peaches are soft.Â* Puree with an immersion or regular
> blender until smooth.Â*Â* Adjust seasoning if necessary. We like to
> serve this with pork that is grilled or cooked in our slow cooker.

Â* Leave the salt and pepper out and it might be good on pancakes ...
alas , we have no fresh peaches left .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

On Tue, 6 Aug 2019 19:34:35 -0400, Ed Pawlowski > wrote:

>I saw a simple recipe that had some of my favorite things to eat. Sure,
>I'll try that. The recipe was in an email from Falk Culinair. I
>happened to have a couple of big tasty peaches and was making grilled
>pork chops.
>
>So, I cut the peaches, added the other stuff and cooked. Whipped it up
>as instructed. Tasted it and then tossed it. I think one problem was
>too much pepper. It did not have a pleasant peachy taste that I though
>it would have. It was overpowered by the pepper but still had an odd
>flavor.
>
>Sticky Peach Sauce
>4 to 6 peaches, pitted, peeled and sliced
>¼ to ½ cup honey (depending on how sweet your peaches are)
>¼ cup bourbon
>1 tsp salt
>½ tsp freshly-ground black pepper
>
>Combine all ingredients in your Falk Dutch Oven and cook over medium
>heat until your peaches are soft. Puree with an immersion or regular
>blender until smooth. Adjust seasoning if necessary. We like to serve
>this with pork that is grilled or cooked in our slow cooker.

For me I'd either omit the pepper completely or use a very small
amount. Peaches + pepper = no thanks, IMO.

"Ed Pawlowski" > wrote in message
...
>I saw a simple recipe that had some of my favorite things to eat. Sure,
>I'll try that. The recipe was in an email from Falk Culinair. I happened
>to have a couple of big tasty peaches and was making grilled pork chops.
>
> So, I cut the peaches, added the other stuff and cooked. Whipped it up as
> instructed. Tasted it and then tossed it. I think one problem was too
> much pepper. It did not have a pleasant peachy taste that I though it
> would have. It was overpowered by the pepper but still had an odd flavor.
>
> Sticky Peach Sauce
> 4 to 6 peaches, pitted, peeled and sliced
> ¼ to ½ cup honey (depending on how sweet your peaches are)
> ¼ cup bourbon
> 1 tsp salt
> ½ tsp freshly-ground black pepper
>
> Combine all ingredients in your Falk Dutch Oven and cook over medium heat
> until your peaches are soft. Puree with an immersion or regular blender
> until smooth. Adjust seasoning if necessary. We like to serve this with
> pork that is grilled or cooked in our slow cooker.

Many years ago I mad something called A"Company's Coming Beef And Peaches".
Oh boy was it bad!

Je�us wrote:
> On Tue, 6 Aug 2019 19:34:35 -0400, Ed Pawlowski > wrote:
>
>> I saw a simple recipe that had some of my favorite things to eat. Sure,
>> I'll try that. The recipe was in an email from Falk Culinair. I
>> happened to have a couple of big tasty peaches and was making grilled
>> pork chops.
>>
>> So, I cut the peaches, added the other stuff and cooked. Whipped it up
>> as instructed. Tasted it and then tossed it. I think one problem was
>> too much pepper. It did not have a pleasant peachy taste that I though
>> it would have. It was overpowered by the pepper but still had an odd
>> flavor.
>>
>> Sticky Peach Sauce
>> 4 to 6 peaches, pitted, peeled and sliced
>> ¼ to ½ cup honey (depending on how sweet your peaches are)
>> ¼ cup bourbon
>> 1 tsp salt
>> ½ tsp freshly-ground black pepper
>>
>> Combine all ingredients in your Falk Dutch Oven and cook over medium
>> heat until your peaches are soft. Puree with an immersion or regular
>> blender until smooth. Adjust seasoning if necessary. We like to serve
>> this with pork that is grilled or cooked in our slow cooker.
>
> For me I'd either omit the pepper completely or use a very small
> amount. Peaches + pepper = no thanks, IMO.
>

I never tried pepper on peaches, but always put a good bit on
cantaloupe.

"Ed Pawlowski" wrote in message ...

I saw a simple recipe that had some of my favorite things to eat. Sure,
I'll try that. The recipe was in an email from Falk Culinair. I
happened to have a couple of big tasty peaches and was making grilled
pork chops.

So, I cut the peaches, added the other stuff and cooked. Whipped it up
as instructed. Tasted it and then tossed it. I think one problem was
too much pepper. It did not have a pleasant peachy taste that I though
it would have. It was overpowered by the pepper but still had an odd
flavor.

Sticky Peach Sauce
4 to 6 peaches, pitted, peeled and sliced
¼ to ½ cup honey (depending on how sweet your peaches are)
¼ cup bourbon
1 tsp salt
½ tsp freshly-ground black pepper

Combine all ingredients in your Falk Dutch Oven and cook over medium
heat until your peaches are soft. Puree with an immersion or regular
blender until smooth. Adjust seasoning if necessary. We like to serve
this with pork that is grilled or cooked in our slow cooker.

===

Yes, it is horrible when that happens. Day before yesterday I tried a
new recipe for Creamy Chicken and Mushrooms.

I can't share the recipe because I tossed it, but it was so rich ...
even D. couldn't eat much. Out it went and I cooked up a quick veg and rice
stir fry.

What a waste though, eh?

Ophelia wrote:
>
> Day before yesterday I tried a
> new recipe for Creamy Chicken and Mushrooms.
>
> I can't share the recipe because I tossed it, but it was so rich ...
> even D. couldn't eat much. Out it went and I cooked up a quick veg and rice
> stir fry.
>
> What a waste though, eh?

Certainly was a waste. I wish you kept the recipe though. I'd
like to see it. It sounds good but looking at the recipe might
tell me different.

I'm not so picky with food as many here seem to be. If I make
something or get invited somewhere for dinner, etc. I might not
care much for something that much and will never make it again
but I've never had a problem eating it.

I have NEVER encountered a food that I would spit out or toss out
unless it tasted like it had gone bad (out of date) and I thought
it might be risky to eat.

On Wed, 07 Aug 2019 06:35:01 -0400, Gary > wrote:

>Ophelia wrote:
>>
>> Day before yesterday I tried a
>> new recipe for Creamy Chicken and Mushrooms.
>>
>> I can't share the recipe because I tossed it, but it was so rich ...
>> even D. couldn't eat much. Out it went and I cooked up a quick veg and rice
>> stir fry.
>>
>> What a waste though, eh?
>
>Certainly was a waste. I wish you kept the recipe though. I'd
>like to see it. It sounds good but looking at the recipe might
>tell me different.
>
>I'm not so picky with food as many here seem to be. If I make
>something or get invited somewhere for dinner, etc. I might not
>care much for something that much and will never make it again
>but I've never had a problem eating it.
>
>I have NEVER encountered a food that I would spit out or toss out
>unless it tasted like it had gone bad (out of date) and I thought
>it might be risky to eat.

Same here. People are snowflakes.

"Gary" wrote in message ...

Ophelia wrote:
>
> Day before yesterday I tried a
> new recipe for Creamy Chicken and Mushrooms.
>
> I can't share the recipe because I tossed it, but it was so rich ...
> even D. couldn't eat much. Out it went and I cooked up a quick veg and
> rice
> stir fry.
>
> What a waste though, eh?

Certainly was a waste. I wish you kept the recipe though. I'd
like to see it. It sounds good but looking at the recipe might
tell me different.

I just looked and there are loads online, but not my specific one.
Mine used double/heavy cream, so maybe that was the problem!

I'm not so picky with food as many here seem to be. If I make
something or get invited somewhere for dinner, etc. I might not
care much for something that much and will never make it again
but I've never had a problem eating it.

I have NEVER encountered a food that I would spit out or toss out
unless it tasted like it had gone bad (out of date) and I thought
it might be risky to eat.

It most certainly would!

"Bruce" wrote in message news
On Wed, 07 Aug 2019 06:35:01 -0400, Gary > wrote:

>Ophelia wrote:
>>
>> Day before yesterday I tried a
>> new recipe for Creamy Chicken and Mushrooms.
>>
>> I can't share the recipe because I tossed it, but it was so rich ...
>> even D. couldn't eat much. Out it went and I cooked up a quick veg and
>> rice
>> stir fry.
>>
>> What a waste though, eh?
>
>Certainly was a waste. I wish you kept the recipe though. I'd
>like to see it. It sounds good but looking at the recipe might
>tell me different.
>
>I'm not so picky with food as many here seem to be. If I make
>something or get invited somewhere for dinner, etc. I might not
>care much for something that much and will never make it again
>but I've never had a problem eating it.
>
>I have NEVER encountered a food that I would spit out or toss out
>unless it tasted like it had gone bad (out of date) and I thought
>it might be risky to eat.

Same here. People are snowflakes.

==

Pffffffffffffff!

On Wed, 7 Aug 2019 13:18:05 +0100, "Ophelia"
> wrote:

>"Bruce" wrote in message news >
>On Wed, 07 Aug 2019 06:35:01 -0400, Gary > wrote:
>
>>Ophelia wrote:
>>>
>>> Day before yesterday I tried a
>>> new recipe for Creamy Chicken and Mushrooms.
>>>
>>> I can't share the recipe because I tossed it, but it was so rich ...
>>> even D. couldn't eat much. Out it went and I cooked up a quick veg and
>>> rice
>>> stir fry.
>>>
>>> What a waste though, eh?
>>
>>Certainly was a waste. I wish you kept the recipe though. I'd
>>like to see it. It sounds good but looking at the recipe might
>>tell me different.
>>
>>I'm not so picky with food as many here seem to be. If I make
>>something or get invited somewhere for dinner, etc. I might not
>>care much for something that much and will never make it again
>>but I've never had a problem eating it.
>>
>>I have NEVER encountered a food that I would spit out or toss out
>>unless it tasted like it had gone bad (out of date) and I thought
>>it might be risky to eat.
>
>Same here. People are snowflakes.
>
>==
>
> Pffffffffffffff!

It wasn't personal

Bruce formulated on Wednesday :
> People are snowflakes.
>
Or butthurt Aussie wankstains.

"Bruce" wrote in message ...

On Wed, 7 Aug 2019 13:18:05 +0100, "Ophelia"
> wrote:

>"Bruce" wrote in message
>news >
>On Wed, 07 Aug 2019 06:35:01 -0400, Gary > wrote:
>
>>Ophelia wrote:
>>>
>>> Day before yesterday I tried a
>>> new recipe for Creamy Chicken and Mushrooms.
>>>
>>> I can't share the recipe because I tossed it, but it was so rich ...
>>> even D. couldn't eat much. Out it went and I cooked up a quick veg and
>>> rice
>>> stir fry.
>>>
>>> What a waste though, eh?
>>
>>Certainly was a waste. I wish you kept the recipe though. I'd
>>like to see it. It sounds good but looking at the recipe might
>>tell me different.
>>
>>I'm not so picky with food as many here seem to be. If I make
>>something or get invited somewhere for dinner, etc. I might not
>>care much for something that much and will never make it again
>>but I've never had a problem eating it.
>>
>>I have NEVER encountered a food that I would spit out or toss out
>>unless it tasted like it had gone bad (out of date) and I thought
>>it might be risky to eat.
>
>Same here. People are snowflakes.
>
>==
>
> Pffffffffffffff!

It wasn't personal

===

LOL don't worry. I think I may be a wee bit too old to be a snowflake
<g>

Ophelia wrote:
> "Bruce"* wrote in message
> ...
>
> On Wed, 7 Aug 2019 13:18:05 +0100, "Ophelia"
> > wrote:
>
>> "Bruce"* wrote in message
>> news >>
>> On Wed, 07 Aug 2019 06:35:01 -0400, Gary > wrote:
>>
>>> Ophelia wrote:
>>>>
>>>> Day before yesterday I tried a
>>>> new recipe for Creamy Chicken and Mushrooms.
>>>>
>>>> *** I can't share the recipe because I tossed it, but it was so
>>>> rich ...
>>>> even D. couldn't eat much.* Out it went and I cooked up a quick
>>>> veg and
>>>> rice
>>>> stir fry.
>>>>
>>>> *** What a waste though, eh?
>>>
>>> Certainly was a waste. I wish you kept the recipe though. I'd
>>> like to see it. It sounds good but looking at the recipe might
>>> tell me different.
>>>
>>> I'm not so picky with food as many here seem to be. If I make
>>> something or get invited somewhere for dinner, etc.* I might not
>>> care much for something that much and will never make it again
>>> but I've never had a problem eating it.
>>>
>>> I have NEVER encountered a food that I would spit out or toss out
>>> unless it tasted like it had gone bad (out of date) and I thought
>>> it might be risky to eat.
>>
>> Same here. People are snowflakes.
>>
>> ==
>>
>> ** Pffffffffffffff!
>
> It wasn't personal
>
> ===
>
> * LOL don't worry.* I think I may be a wee bit too old to be a
> snowflake
> <g>
>
>

Yoose could be an old fart!

On Tue, 6 Aug 2019 21:48:36 -0500, Hank Rogers >
wrote:

>Je?us wrote:
>> On Tue, 6 Aug 2019 19:34:35 -0400, Ed Pawlowski > wrote:
>>
>>> I saw a simple recipe that had some of my favorite things to eat. Sure,
>>> I'll try that. The recipe was in an email from Falk Culinair. I
>>> happened to have a couple of big tasty peaches and was making grilled
>>> pork chops.
>>>
>>> So, I cut the peaches, added the other stuff and cooked. Whipped it up
>>> as instructed. Tasted it and then tossed it. I think one problem was
>>> too much pepper. It did not have a pleasant peachy taste that I though
>>> it would have. It was overpowered by the pepper but still had an odd
>>> flavor.
>>>
>>> Sticky Peach Sauce
>>> 4 to 6 peaches, pitted, peeled and sliced
>>> ¼ to ½ cup honey (depending on how sweet your peaches are)
>>> ¼ cup bourbon
>>> 1 tsp salt
>>> ½ tsp freshly-ground black pepper
>>>
>>> Combine all ingredients in your Falk Dutch Oven and cook over medium
>>> heat until your peaches are soft. Puree with an immersion or regular
>>> blender until smooth. Adjust seasoning if necessary. We like to serve
>>> this with pork that is grilled or cooked in our slow cooker.
>>
>> For me I'd either omit the pepper completely or use a very small
>> amount. Peaches + pepper = no thanks, IMO.
>>
>
>I never tried pepper on peaches, but always put a good bit on
>cantaloupe.

I would never have thought to try it.

On 8/7/2019 7:45 PM, Je�us wrote:
> On Tue, 6 Aug 2019 21:48:36 -0500, Hank Rogers >
> wrote:
>
>> Je?us wrote:
>>> On Tue, 6 Aug 2019 19:34:35 -0400, Ed Pawlowski > wrote:
>>>
>>>> I saw a simple recipe that had some of my favorite things to eat. Sure,
>>>> I'll try that. The recipe was in an email from Falk Culinair. I
>>>> happened to have a couple of big tasty peaches and was making grilled
>>>> pork chops.
>>>>
>>>> So, I cut the peaches, added the other stuff and cooked. Whipped it up
>>>> as instructed. Tasted it and then tossed it. I think one problem was
>>>> too much pepper. It did not have a pleasant peachy taste that I though
>>>> it would have. It was overpowered by the pepper but still had an odd
>>>> flavor.
>>>>
>>>> Sticky Peach Sauce
>>>> 4 to 6 peaches, pitted, peeled and sliced
>>>> ¼ to ½ cup honey (depending on how sweet your peaches are)
>>>> ¼ cup bourbon
>>>> 1 tsp salt
>>>> ½ tsp freshly-ground black pepper
>>>>
>>>> Combine all ingredients in your Falk Dutch Oven and cook over medium
>>>> heat until your peaches are soft. Puree with an immersion or regular
>>>> blender until smooth. Adjust seasoning if necessary. We like to serve
>>>> this with pork that is grilled or cooked in our slow cooker.
>>>
>>> For me I'd either omit the pepper completely or use a very small
>>> amount. Peaches + pepper = no thanks, IMO.
>>>
>>
>> I never tried pepper on peaches, but always put a good bit on
>> cantaloupe.
>
> I would never have thought to try it.
>
If you ever want to compare the flavor of different pepper, try
watermelon.

On 8/6/2019 8:00 PM, Je�us wrote:
> On Tue, 6 Aug 2019 19:34:35 -0400, Ed Pawlowski > wrote:
>
>> I saw a simple recipe that had some of my favorite things to eat. Sure,
>> I'll try that. The recipe was in an email from Falk Culinair. I
>> happened to have a couple of big tasty peaches and was making grilled
>> pork chops.
>>
>> So, I cut the peaches, added the other stuff and cooked. Whipped it up
>> as instructed. Tasted it and then tossed it. I think one problem was
>> too much pepper. It did not have a pleasant peachy taste that I though
>> it would have. It was overpowered by the pepper but still had an odd
>> flavor.
>>
>> Sticky Peach Sauce
>> 4 to 6 peaches, pitted, peeled and sliced
>> ¼ to ½ cup honey (depending on how sweet your peaches are)
>> ¼ cup bourbon
>> 1 tsp salt
>> ½ tsp freshly-ground black pepper
>>
>> Combine all ingredients in your Falk Dutch Oven and cook over medium
>> heat until your peaches are soft. Puree with an immersion or regular
>> blender until smooth. Adjust seasoning if necessary. We like to serve
>> this with pork that is grilled or cooked in our slow cooker.
>
> For me I'd either omit the pepper completely or use a very small
> amount. Peaches + pepper = no thanks, IMO.
>
That struck me as odd, too.

Jill

On 8/7/2019 8:04 PM, Ed Pawlowski wrote:
> On 8/7/2019 7:45 PM, Je�us wrote:
>> On Tue, 6 Aug 2019 21:48:36 -0500, Hank Rogers >
>> wrote:
>>
>>> Je?us wrote:
>>>> On Tue, 6 Aug 2019 19:34:35 -0400, Ed Pawlowski > wrote:
>>>>
>>>>> I saw a simple recipe that had some of my favorite things to eat.
>>>>> Sure,
>>>>> I'll try that.Â* The recipe was in an email from Falk Culinair.Â* I
>>>>> happened to have a couple of big tasty peaches and was making grilled
>>>>> pork chops.
>>>>>
>>>>> So, I cut the peaches, added the other stuff and cooked.Â* Whipped
>>>>> it up
>>>>> as instructed.Â* Tasted it and then tossed it.Â* I think one problem was
>>>>> too much pepper.Â* It did not have a pleasant peachy taste that I
>>>>> though
>>>>> it would have.Â* It was overpowered by the pepper but still had an odd
>>>>> flavor.
>>>>>
>>>>> Sticky Peach Sauce
>>>>> 4 to 6 peaches, pitted, peeled and sliced
>>>>> ¼ to ½Â* cup honey (depending on how sweet your peaches are)
>>>>> ¼Â* cup bourbon
>>>>> 1 tsp salt
>>>>> ½ tsp freshly-ground black pepper
>>>>>
>>>>> Combine all ingredients in your Falk Dutch Oven and cook over medium
>>>>> heat until your peaches are soft.Â* Puree with an immersion or regular
>>>>> blender until smooth.Â*Â* Adjust seasoning if necessary.Â* We like to
>>>>> serve
>>>>> this with pork that is grilled or cooked in our slow cooker.
>>>>
>>>> For me I'd either omit the pepper completely or use a very small
>>>> amount. Peaches + pepper = no thanks, IMO.
>>>>
>>>
>>> I never tried pepper on peaches, but always put a good bit on
>>> cantaloupe.
>>
>> I would never have thought to try it.
>>
> If you ever want to compare the flavor of different pepper, try watermelon.

I wouldn't put pepper on watermelon, either. Sorry the peaches didn't
work out. But I agree, no pepper on the peaches.

Jill

jmcquown wrote:
> On 8/7/2019 8:04 PM, Ed Pawlowski wrote:
>> On 8/7/2019 7:45 PM, Je�us wrote:
>>> On Tue, 6 Aug 2019 21:48:36 -0500, Hank Rogers >
>>> wrote:
>>>
>>>> Je?us wrote:
>>>>> On Tue, 6 Aug 2019 19:34:35 -0400, Ed Pawlowski >
>>>>> wrote:
>>>>>
>>>>>> I saw a simple recipe that had some of my favorite things to
>>>>>> eat. Sure,
>>>>>> I'll try that.Â* The recipe was in an email from Falk
>>>>>> Culinair.Â* I
>>>>>> happened to have a couple of big tasty peaches and was making
>>>>>> grilled
>>>>>> pork chops.
>>>>>>
>>>>>> So, I cut the peaches, added the other stuff and cooked.Â
>>>>>> Whipped it up
>>>>>> as instructed.Â* Tasted it and then tossed it.Â* I think one
>>>>>> problem was
>>>>>> too much pepper.Â* It did not have a pleasant peachy taste
>>>>>> that I though
>>>>>> it would have.Â* It was overpowered by the pepper but still
>>>>>> had an odd
>>>>>> flavor.
>>>>>>
>>>>>> Sticky Peach Sauce
>>>>>> 4 to 6 peaches, pitted, peeled and sliced
>>>>>> ¼ to ½Â* cup honey (depending on how sweet your peaches are)
>>>>>> ¼Â* cup bourbon
>>>>>> 1 tsp salt
>>>>>> ½ tsp freshly-ground black pepper
>>>>>>
>>>>>> Combine all ingredients in your Falk Dutch Oven and cook over
>>>>>> medium
>>>>>> heat until your peaches are soft.Â* Puree with an immersion or
>>>>>> regular
>>>>>> blender until smooth.Â*Â* Adjust seasoning if necessary.Â* We
>>>>>> like to serve
>>>>>> this with pork that is grilled or cooked in our slow cooker.
>>>>>
>>>>> For me I'd either omit the pepper completely or use a very small
>>>>> amount. Peaches + pepper = no thanks, IMO.
>>>>>
>>>>
>>>> I never tried pepper on peaches, but always put a good bit on
>>>> cantaloupe.
>>>
>>> I would never have thought to try it.
>>>
>> If you ever want to compare the flavor of different pepper, try
>> watermelon.
>
> I wouldn't put pepper on watermelon, either.* Sorry the peaches
> didn't work out.* But I agree, no pepper on the peaches.
>
> Jill

I tried it on watermelon once, and didn't like it. Only Salt for
watermelon, and pepper for cantaloupe.

On Wed, 7 Aug 2019 20:04:07 -0400, Ed Pawlowski > wrote:

>On 8/7/2019 7:45 PM, Je?us wrote:
>> On Tue, 6 Aug 2019 21:48:36 -0500, Hank Rogers >
>> wrote:
>>
>>> Je?us wrote:
>>>> On Tue, 6 Aug 2019 19:34:35 -0400, Ed Pawlowski > wrote:
>>>>
>>>>> I saw a simple recipe that had some of my favorite things to eat. Sure,
>>>>> I'll try that. The recipe was in an email from Falk Culinair. I
>>>>> happened to have a couple of big tasty peaches and was making grilled
>>>>> pork chops.
>>>>>
>>>>> So, I cut the peaches, added the other stuff and cooked. Whipped it up
>>>>> as instructed. Tasted it and then tossed it. I think one problem was
>>>>> too much pepper. It did not have a pleasant peachy taste that I though
>>>>> it would have. It was overpowered by the pepper but still had an odd
>>>>> flavor.
>>>>>
>>>>> Sticky Peach Sauce
>>>>> 4 to 6 peaches, pitted, peeled and sliced
>>>>> ¼ to ½ cup honey (depending on how sweet your peaches are)
>>>>> ¼ cup bourbon
>>>>> 1 tsp salt
>>>>> ½ tsp freshly-ground black pepper
>>>>>
>>>>> Combine all ingredients in your Falk Dutch Oven and cook over medium
>>>>> heat until your peaches are soft. Puree with an immersion or regular
>>>>> blender until smooth. Adjust seasoning if necessary. We like to serve
>>>>> this with pork that is grilled or cooked in our slow cooker.
>>>>
>>>> For me I'd either omit the pepper completely or use a very small
>>>> amount. Peaches + pepper = no thanks, IMO.
>>>>
>>>
>>> I never tried pepper on peaches, but always put a good bit on
>>> cantaloupe.
>>
>> I would never have thought to try it.
>>
>If you ever want to compare the flavor of different pepper, try
>watermelon.

Watermelon cleanses the palette, good for neutralising spicy food too.

On Wed, 7 Aug 2019 20:25:25 -0400, jmcquown >
wrote:

>On 8/6/2019 8:00 PM, Je?us wrote:
>> On Tue, 6 Aug 2019 19:34:35 -0400, Ed Pawlowski > wrote:
>>
>>> I saw a simple recipe that had some of my favorite things to eat. Sure,
>>> I'll try that. The recipe was in an email from Falk Culinair. I
>>> happened to have a couple of big tasty peaches and was making grilled
>>> pork chops.
>>>
>>> So, I cut the peaches, added the other stuff and cooked. Whipped it up
>>> as instructed. Tasted it and then tossed it. I think one problem was
>>> too much pepper. It did not have a pleasant peachy taste that I though
>>> it would have. It was overpowered by the pepper but still had an odd
>>> flavor.
>>>
>>> Sticky Peach Sauce
>>> 4 to 6 peaches, pitted, peeled and sliced
>>> ¼ to ½ cup honey (depending on how sweet your peaches are)
>>> ¼ cup bourbon
>>> 1 tsp salt
>>> ½ tsp freshly-ground black pepper
>>>
>>> Combine all ingredients in your Falk Dutch Oven and cook over medium
>>> heat until your peaches are soft. Puree with an immersion or regular
>>> blender until smooth. Adjust seasoning if necessary. We like to serve
>>> this with pork that is grilled or cooked in our slow cooker.
>>
>> For me I'd either omit the pepper completely or use a very small
>> amount. Peaches + pepper = no thanks, IMO.
>>
>That struck me as odd, too.

It would have never occured to me to even try it

"Jeßus" wrote in message ...

On Wed, 7 Aug 2019 20:25:25 -0400, jmcquown >
wrote:

>On 8/6/2019 8:00 PM, Je?us wrote:
>> On Tue, 6 Aug 2019 19:34:35 -0400, Ed Pawlowski > wrote:
>>
>>> I saw a simple recipe that had some of my favorite things to eat. Sure,
>>> I'll try that. The recipe was in an email from Falk Culinair. I
>>> happened to have a couple of big tasty peaches and was making grilled
>>> pork chops.
>>>
>>> So, I cut the peaches, added the other stuff and cooked. Whipped it up
>>> as instructed. Tasted it and then tossed it. I think one problem was
>>> too much pepper. It did not have a pleasant peachy taste that I though
>>> it would have. It was overpowered by the pepper but still had an odd
>>> flavor.
>>>
>>> Sticky Peach Sauce
>>> 4 to 6 peaches, pitted, peeled and sliced
>>> ¼ to ½ cup honey (depending on how sweet your peaches are)
>>> ¼ cup bourbon
>>> 1 tsp salt
>>> ½ tsp freshly-ground black pepper
>>>
>>> Combine all ingredients in your Falk Dutch Oven and cook over medium
>>> heat until your peaches are soft. Puree with an immersion or regular
>>> blender until smooth. Adjust seasoning if necessary. We like to serve
>>> this with pork that is grilled or cooked in our slow cooker.
>>
>> For me I'd either omit the pepper completely or use a very small
>> amount. Peaches + pepper = no thanks, IMO.
>>
>That struck me as odd, too.

It would have never occured to me to even try it

===

I experiment all the time. Not that I would try that, we don't like
pepper:)