Comments on: Some Notes on Developing a Skyline Clone Recipe http://www.beergeek.com/2008/08/27/some-notes-on-developing-a-skyline-clone-recipe/ Random crap created just for you! Wed, 07 Jan 2009 12:30:43 +0000 http://wordpress.org/?v=2.6.5 By: RatFink http://www.beergeek.com/2008/08/27/some-notes-on-developing-a-skyline-clone-recipe/#comment-7048 RatFink Tue, 16 Dec 2008 01:13:50 +0000 http://www.beergeek.com/?p=176#comment-7048 <q cite="Therefore, they are disclosed. Keeping with this logic, I am comfortable ruling out ingredients such as peanut butter and cocoa (or any other form of chocolate) from the recipe. As you probably know, nuts are known allergens. Thus, I concluded there is not any cocoa in the chili."> The cocoa bean is a bean not a nut and is rarely listed as a known allergen.</q>

The cocoa bean is a bean not a nut and is rarely listed as a known allergen.

]]> By: Krystal http://www.beergeek.com/2008/08/27/some-notes-on-developing-a-skyline-clone-recipe/#comment-7047 Krystal Thu, 13 Nov 2008 05:17:33 +0000 http://www.beergeek.com/?p=176#comment-7047 Saigon Cinnamon is in fact a high quality cassia bark, however it is not true cinnamon. It has a wonderful aroma and strong taste because it has a high concentration of cinnemaldehyde. It is still a much better investment than the cheaper "cinnamon" available. I plan on using it for your recipes, thank you so much for experimenting so we don't have to! Saigon Cinnamon is in fact a high quality cassia bark, however it is not true cinnamon. It has a wonderful aroma and strong taste because it has a high concentration of cinnemaldehyde. It is still a much better investment than the cheaper “cinnamon” available. I plan on using it for your recipes, thank you so much for experimenting so we don’t have to!

]]> By: lovinlif39 http://www.beergeek.com/2008/08/27/some-notes-on-developing-a-skyline-clone-recipe/#comment-7046 lovinlif39 Tue, 11 Nov 2008 17:03:18 +0000 http://www.beergeek.com/?p=176#comment-7046 Being a native Cincinnatian, I have followed your recipes for the past 5 years and 4 years ago decided to take your recipe (not sure which one, but now I use #5) and add this: I buy a pumkin pie from my local Publix bakery (I now live in Orlando, Fla) I wait until the simmering is over and while still hot and bubbly, I scrape out the pumkin pie from the shell and add with a wisk. It gives it the flavor as well as the body. Who knows, could be the secret. My family loves it! Being a native Cincinnatian, I have followed your recipes for the past 5 years and 4 years ago decided to take your recipe (not sure which one, but now I use #5) and add this:

I buy a pumkin pie from my local Publix bakery (I now live in Orlando, Fla) I wait until the simmering is over and while still hot and bubbly, I scrape out the pumkin pie from the shell and add with a wisk. It gives it the flavor as well as the body. Who knows, could be the secret. My family loves it!

]]> By: Amy http://www.beergeek.com/2008/08/27/some-notes-on-developing-a-skyline-clone-recipe/#comment-7029 Amy Wed, 17 Sep 2008 13:31:22 +0000 http://www.beergeek.com/?p=176#comment-7029 I made this last week and it turned out well. I think it needs a little more kick and a touch more tomato redness for my liking, but can't say what that does to its claim to authenticity! :o) As for the Saigon cinnamon, I already had some, having heard a couple years ago that it was finally available here again now that the US embargo against Vietnam was lifted. I made this last week and it turned out well. I think it needs a little more kick and a touch more tomato redness for my liking, but can’t say what that does to its claim to authenticity! :o) As for the Saigon cinnamon, I already had some, having heard a couple years ago that it was finally available here again now that the US embargo against Vietnam was lifted.

]]>