Ruby port vs. tawny port in chicken liver mousse.
I will be making this for thanksgiving. I haven’t landed on a recipe yet but have seen a couple calling for ruby port. I have a full bottle of tawny port. Would it be interchangeable? I’m not a port connoisseur so have no idea of the difference Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude