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Old 03-09-2006, 12:26 PM   #11
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As Andy notes, there *is* a lot of sweet in this recipe! So I'd skip the rum in favor of fresh orange juice ... for a nice, tangy, balance.


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Old 03-09-2006, 12:34 PM   #12
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cool, i didn't know that michael.

i think the fat end of the molecules keep getting stuck in me, cause the water end seems not to stay in so long.

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very, very frightening me!" Galileo
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Old 03-09-2006, 01:01 PM   #13
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Originally Posted by Dakota Rose
As Andy notes, there *is* a lot of sweet in this recipe! So I'd skip the rum in favor of fresh orange juice ... for a nice, tangy, balance.

Orange juice is a nice "island" touch but a cup of orange juice would really change the taste and mouthfeel of the beans. Maybe a bit of juice and water or stock would be better. You will still need to add a cup of liquid.
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Old 03-10-2006, 02:47 AM   #14
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Ok. So, I think I'll leave the rum out and see what happens. If I decide to make it again I could try some of the other suggestions.
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Old 03-11-2006, 01:27 PM   #15
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You can buy imitation rum...it's right near the imitation vanilla.

The thing is...a fifth of cooking rum (i.e. rum that's too cheap to drink unless you don't have discerning tastes in alcohol :P) will only cost you about 8 bucks. You don't have to go out and buy a bottle of Captain Morgan's Special Reserve or anything--you're going to be burning out the alcohol, anyways. It keeps forever, and there are *so* many recipes out there that call for it that are just amazing, to say nothing of experimentation (one of my favorite concoted rib recipes was one in which I created a rum glaze for them, for example).

I mean, I guess if you're on a tight budget or don't really explore cooking much then it might be a while before you used it all, and thusly could probably exempt it from this recipe; but it's really a few bucks well spent overall.
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Old 03-11-2006, 02:57 PM   #16
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Rum extract might do the trick. Try using a tbl or so, taste as you go. I would not omit the rum altogether, as it imparts a certain flavor to the dish. Here's a link to give you some ideas (and a lovely recipe too, I might add, IMO.)


I sometimes add a cup or so, of fresh brewed coffee to recipes, roasts etc. That is one idea; but I don't know how the flavors will 'marry' in this particular dish. Also depends on your taste. Beef broth in place of chicken broth, might be another way to go.
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Old 03-11-2006, 05:50 PM   #17
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I found this on the web...Betty Crocker says for 1 cup rum, substitute 1 cup water and 2 tsps rum extract.

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