• MissMimi said on Mar 10, 2008....

  Sounds kinda like a recipe for something alcoholic -- a pea beer???  Mmmmm.  I can't figure any other reason for the yeast.  Six cups of sugar?  Dee-lish!

  You'd probably have to leave the top off of the jugs because the gases produced by the yeast would in all likelihood pop a cork..  LOL  What kind of toast?

• Lucytorial said on Mar 11, 2008....

  MissM I was thinking the same thing... phew!
  
  Hey I made a traditional chicken chetinad the other night if anyones interested in REALLY hot and SPICY curries, and it is trad folks, you gotta grind the herbs and spices yourself.
  
  
  

• silverwhisper said on Mar 11, 2008....

  OK, i don't get this recipe either--it's a pea liqueur?
  
  ed

• pickersplock said on Mar 11, 2008....

  I'd love to meet the person who'd drink that after 6 months.

• MissMimi said on Mar 11, 2008....

  Wet toast is just gross. I wonder what the thought process was behind this recipe. 

• mobil said on Mar 11, 2008....

  I enjoyed the spelling, sugar and yeast, it's some kinda brew botoni. I don't get the toast either, but I bet your Mom could tell us haha..

• uniquely-ironic said on Mar 11, 2008....

  what is this for?  Do you consume it or use it to kill pests?  Sounds very "interesting"

• polarheart said on Mar 11, 2008....

  Botbabes, whatever that makes it sounds DANGEROUS!  One slice of toast?  LOL!  That is just too funny. . .have you tasted this brew before?
   
  Dont leave us in suspense!

• crybabylu said on Mar 11, 2008....

  Yummy!

• botoni said on Mar 11, 2008....

  MISSMIMSIPOO.....I am totally unsure of what its supposed to be but I think you re close with pea beer....maybe its for St. Patricks Day?

  LUCYTORIAL.....Your chetinad sounds enticing.  Freshly ground herbs are the best!  Unfortunately I have a western pallate.  It would probably burn me half to death.

  SILVER......We can call it pea liqueur if we like.  Whatever it is I suspect its ghastly.

  PICKERSHUN.........Maybe we can run some sort of reality show where the challenge is to drink the stuff and survive.

  MIMITOOTS.........I dont think I wanna join up with the brain that concocted it.

  UNIQUE.......You may be on to something.  Perhaps its the lost hair restorer our scientist have been seeking.

  FROZENTICKER....Trust me I have no intent of ever tasting it.  In the process of imagining it being concocted I keep hearing "Boil and bubble, toil and trouble.........."

  CRYBABY........Are you contemplating whipping up a batch?

• nytquill17 said on Mar 11, 2008....

  Sounds like a "hard times" recipe; taking cooking scraps with no nutritional value and making 'shine out of them.  It's definitely...interesting.  *giggle!*

• skald said on Mar 11, 2008....

  Thant´s a funny recipe. There is a reason for the toast. I am sure. I know bread has been put on brown sugar to keep it soft. But this I don't know why. 

• queenparanoia said on Mar 14, 2008....

  hmmmmmmmmmm..
   
  maybe why do i need to put bread in it???
  
  lol.... =)

• botoni said on Mar 25, 2008....

  Nytquill.....It likely is a hard times recipe.  The age of the paper its written on would seem to indicate that. 

  Skald.....I ve seen toast used in other recipes for homemade hooch so it isnt a surprise to me.  I m not sure of the purpose.

  Queen....I ve no idea why but it must be there for some reason.  Might be that the yeast content of bread somehow contributes to the recipe.

• nytquill17 said on Mar 25, 2008....

  Could the bread serve as some kind of "starter," something to feed the yeast to get it going or a surface to stick to?  I know exactly squat about brewing.  I left a slice of bread and two mushrooms out on the porch for a week once to see what would happen (when I was four); I wonder if my results would have tasted better or worse than this! lol!

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