In article
,
Joe Sallustio wrote:

The Traminette has come out like a nice Gewurz each time I made
it. I make these dry so they show the flaws.

Dry is how the Alsatians do it and it goes really well with quiche or
tarte flambée.
--

Billy
Bush and Pelosi Behind Bars
http://www.youtube.com/watch?v=9KVTf...ef=patrick.net
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