swiss-list: raisiné

DISCLAIMER: Any opinion expressed by a contributor is to be considered his/her own personal opinion, not the opinion of any other swiss-list member, the swiss-list website managers or the swiss-list committee.

• Next message: Xuân Mai Võ: "Re: swiss-list: raisiné"
• Previous message: Gutacker, Michaela (NIH/NIAID): "swiss-list: dog to CH"
• In reply to: Gutacker, Michaela (NIH/NIAID): "swiss-list: dog to Switzerland"
• Next in thread: Xuân Mai Võ: "Re: swiss-list: raisiné"
• Maybe reply: Xuân Mai Võ: "Re: swiss-list: raisiné"
• Maybe reply: Andrea Fleiner: "Re: swiss-list: raisiné"
• Messages sorted by: [ date ] [ thread ] [ subject ] [ author ] [ attachment ]

Vaudois, Vaudoises,

Anybody knows exactly how to make raisiné vaudois (you know, to prepare
a "Tarte au raisiné")?

I know it takes pears (sometimes apples as well), water, time and heat,
but in which proportions?

Another question: where in the Bay Area could I find fresh "cassis"? (is
it "blackcurrants"?) I'm not even sure how it's called in English...

Thanks!

~Pierre

_______________________________________________
Swiss-list mailing list

http://www.swiss-list.com/mailman/listinfo/swiss-list

• Next message: Xuân Mai Võ: "Re: swiss-list: raisiné"
• Previous message: Gutacker, Michaela (NIH/NIAID): "swiss-list: dog to CH"
• In reply to: Gutacker, Michaela (NIH/NIAID): "swiss-list: dog to Switzerland"
• Next in thread: Xuân Mai Võ: "Re: swiss-list: raisiné"
• Maybe reply: Xuân Mai Võ: "Re: swiss-list: raisiné"
• Maybe reply: Andrea Fleiner: "Re: swiss-list: raisiné"
• Messages sorted by: [ date ] [ thread ] [ subject ] [ author ] [ attachment ]