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12th May 2012, 03:14 AM
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#17 |
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Member
Join Date: Dec 2004
Location: Ann Arbor, MI
Posts: 5,503
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Sorry for a stupid question: are we talking about freshly-squeezed pineapple juice or will the canned do?
And why necessarily pineapple juice? If acidity is what is required, why not use 5-10% vinegar from a local supermarket? Anything specific for the pineapple juice or is it just a cultural thing? Also, how do I remove the handle? Gosh, I never thought there are so many silly questions ....... |
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