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Posted: 4/13/2017 6:21:35 PM EDT
[#1]
On a skewer with a slice of orange, in my whisky sour.
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Posted: 4/13/2017 6:28:59 PM EDT
[#2]
Quote HistoryQuoted:
I only like the ones made by Luxardo. The unnaturally bright red ones are nasty. |
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Posted: 4/13/2017 6:32:04 PM EDT
[#3]
Not really, they're edible, but I'd never ask for them. I might even ask to have it without. I wouldn't miss them at all if they disappeared.
Fresh cherries on the other hand are good. |
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Posted: 4/13/2017 6:40:19 PM EDT
[#4]
Quote HistoryQuoted:
Can't make a Manhattan without one. Only reason I have a jar of them in the fridge (and a bottle of bitters in the cabinet). Although I do think someone's been sneaking some for ice cream sundaes. |
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Posted: 4/13/2017 6:47:05 PM EDT
[#5]
Quote HistoryQuoted:
1) Pour out juice 2) Fill with grain alcohol 3) Sit on shelf for a year or so. Then, yes. |
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Posted: 4/13/2017 7:07:47 PM EDT
[#6]
Nope.
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Posted: 4/13/2017 7:12:09 PM EDT
[#7]
Yes. I drink a lot of them during the winter.
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Posted: 4/13/2017 7:21:32 PM EDT
[#8]
Mmmmmmmmmmmmm, sulfur dioxide; yummy.
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Posted: 4/13/2017 7:22:45 PM EDT
[#9]
I do,what about you @Kubota3430 ?
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Posted: 4/13/2017 7:26:04 PM EDT
[#10]
Quote HistoryQuoted:
Oh hell YES |
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Posted: 4/13/2017 7:27:42 PM EDT
[#11]
Love them in ice cream.
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Posted: 4/13/2017 7:58:15 PM EDT
[#12]
Quote HistoryQuoted:
Gluten free magazine will no longer advertise for Maraschino cherries because they have too much sugar in them. Whole Foods told gluten free they would not have the magazine in the store unless they dropped Maraschinos, so they dropped them. I have Celiac and have never heard of it. I wonder if the glue used to bind the pages is gluten free...in case I get hungry? Cause the magazine may be more tasty than some of the gluten free "food" I have had to choke down. Anyhoo, how many jokes at the conference about pits? |
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Posted: 4/13/2017 7:59:51 PM EDT
[#13]
Quote HistoryQuoted:
Can't make a Manhattan without one. |
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Posted: 4/13/2017 8:01:15 PM EDT
[#14]
Great topping for a pear salad
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Posted: 4/13/2017 8:16:10 PM EDT
[#15]
Quote HistoryQuoted:
They are not made with formaldehyde either. They bleach the color out of a cherry, add syrup and color, walla, Maraschino. Voila 
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Posted: 4/13/2017 8:18:32 PM EDT
[#16]
Hell no. I had no idea how good fresh cherries were because of the brine ones.
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Posted: 4/13/2017 9:23:35 PM EDT
[#17]
Quote HistoryQuoted:
Walla is half of a town name in Washington. Voila |
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Posted: 4/13/2017 9:27:29 PM EDT
[#18]
Quote HistoryQuoted:
Can't make a Manhattan without one. |
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Posted: 4/13/2017 9:28:43 PM EDT
[#19]
Quote HistoryQuoted:
Gluten free magazine? I have Celiac and have never heard of it. I wonder if the glue used to bind the pages is gluten free...in case I get hungry? Cause the magazine may be more tasty than some of the gluten free "food" I have had to choke down. Anyhoo, how many jokes at the conference about pits? Quote HistoryQuoted:
Quoted:
Gluten free magazine will no longer advertise for Maraschino cherries because they have too much sugar in them. Whole Foods told gluten free they would not have the magazine in the store unless they dropped Maraschinos, so they dropped them. I have Celiac and have never heard of it. I wonder if the glue used to bind the pages is gluten free...in case I get hungry? Cause the magazine may be more tasty than some of the gluten free "food" I have had to choke down. Anyhoo, how many jokes at the conference about pits? We have a bunch of guys who grow brine cherries bitching because they don't think they are getting their money's worth out of the $.00275/lb they pay for promotion. The thing they don't realize is that they should be paying more for promotion so that they can make more for their product. If .00275 is the difference between making it and selling the farm, you need to start getting job apps for the local McDonald's. |
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Posted: 4/13/2017 9:36:13 PM EDT
[#20]
only when you drain all the juice out of the jar and replace it with a liter of SOCO and let that shit cook for a month....
nomnomnomnom |
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Posted: 4/14/2017 7:11:58 AM EDT
[#21]
Giving this a morning bump because I would like a few more votes in the poll. Some of my grower friends are interested too.
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Posted: 4/14/2017 7:14:05 AM EDT
[#22]
My retarded phone selected yes instead of no
I love regular cherries. I'll take maraschinos in a drink, but I don't even like them in chocolates otherwise. Way too artificial tasting. Look into how they're made. |
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Posted: 4/14/2017 7:27:31 AM EDT
[#23]
Quote HistoryQuoted:
My retarded phone selected yes instead of no
I love regular cherries. I'll take maraschinos in a drink, but I don't even like them in chocolates otherwise. Way too artificial tasting. Look into how they're made. |
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Posted: 4/14/2017 7:34:15 AM EDT
[#24]
Quote HistoryQuoted:
i liked marty maraschino... 
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Posted: 4/14/2017 8:00:41 AM EDT
[#25]
Quote HistoryQuoted:
The cigar bar I hang out at uses something much more awesome but I don't know what they are called. Much darker and super intense cherry flavor. Quote HistoryQuoted:
Quoted:
Can't make a Manhattan without one. |
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Posted: 4/14/2017 8:06:09 AM EDT
[#26]
Quote HistoryQuoted:
Giving this a morning bump because I would like a few more votes in the poll. Some of my grower friends are interested too. Luxardo Amarascata cherry jam is insane (400 grams of cherries to make 300 grams of jam. |
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Posted: 4/14/2017 8:06:25 AM EDT
[#27]
Quote HistoryQuoted:
They are not made with formaldehyde either. They bleach the color out of a cherry, add syrup and color, walla, Maraschino. |
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Posted: 4/14/2017 8:17:01 AM EDT
[#28]
Quote HistoryQuoted:
Don't forget the part about letting them sit in big wood boxes rotting for months. Briefly lived across from a plant that made them once. I'll never ever as long as I live forget that disgusting smell Quote HistoryQuoted:
Quoted:
They are not made with formaldehyde either. They bleach the color out of a cherry, add syrup and color, walla, Maraschino. The bins are lined with plastic if that makes you feel any better. |
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Posted: 4/14/2017 8:21:44 AM EDT
[#29]
Quote HistoryQuoted:
Can't make a Manhattan without one. |
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Posted: 4/14/2017 8:22:34 AM EDT
[#30]
I use them for drinks, in baking, and the occasional ice cream sundae.
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Posted: 4/14/2017 8:27:13 AM EDT
[#31]
Are they still coloring them with FD&C Red dye? That shit is a known carcinogen.
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Posted: 4/14/2017 8:38:42 AM EDT
[#32]
Quote HistoryQuoted:
Are they still coloring them with FD&C Red dye? That shit is a known carcinogen. |
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Posted: 4/14/2017 8:41:12 AM EDT
[#33]
Quote HistoryQuoted:
Can't make a Manhattan without one. |
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Posted: 4/14/2017 8:45:17 AM EDT
[#34]
Quote HistoryQuoted:
I only like the ones made by Luxardo. The unnaturally bright red ones are nasty. |
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Posted: 4/14/2017 9:06:36 AM EDT
[#35]
Used to, but they're too sweet for my taste now. LOL, my mom used to holler at me for eating them all. "THOSE ARE FOR BAKED GOODS!!!"
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Posted: 4/14/2017 9:17:26 AM EDT
[#36]
One smell, one taste, and I wanna vomit. But that's because when I ate a whole bottle when I was a little boy.
Some things never leave you.
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Posted: 4/14/2017 9:35:46 AM EDT
[#37]
I love Maraschino cherries!
 Can't stand fresh ones. 
I'll buy a big jar this weekend OP.
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Posted: 4/14/2017 9:40:36 AM EDT
[#38]
gross.
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Posted: 4/14/2017 9:45:06 AM EDT
[#39]
I prefer Luxardo maraschinos, or griottines.
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Posted: 4/14/2017 1:05:01 PM EDT
[#40]
Quote HistoryQuoted:
Probably Luxardo Marasca cherries. Quote HistoryQuoted:
Quoted:
Quoted:
Can't make a Manhattan without one. I just read up on them and I guess they are the real marashino cherry that those neon colored things want to be. |
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Posted: 4/14/2017 1:36:35 PM EDT
[#41]
Quote HistoryQuoted:
Not sure, I will ask today. I imagine they don't, if your worried I know Oregon Cherry Growers does a "natural" without colorinorbred coloring at least. Talked to my field woman and yes they do still use the red coloring but they do have a "natural" line like I mentioned. |
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Posted: 4/14/2017 1:49:29 PM EDT
[#42]
Quote HistoryQuoted:
I love Maraschino cherries! Can't stand fresh ones.
I'll buy a big jar this weekend OP. Buy a butt ton ad fresh cherries this year too |
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Posted: 4/14/2017 2:03:06 PM EDT
[#43]
Yes, but I only use them in baking cookies. They are perfect for making the centers for "flowers".
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Posted: 4/14/2017 2:20:10 PM EDT
[#44]
Quote HistoryQuoted:
No jokes it was a pretty serious meeting. We have a bunch of guys who grow brine cherries bitching because they don't think they are getting their money's worth out of the $.00275/lb they pay for promotion. The thing they don't realize is that they should be paying more for promotion so that they can make more for their product. If .00275 is the difference between making it and selling the farm, you need to start getting job apps for the local McDonald's. The promotion boards push promotion in the food prep sector, where only several thousand see it, and the Millions of consumers do not, simply because the food service sector is a small target with a large footprint. It seems efficient, but in fact, isn't. The other big bitch is the retailers should be the ones targeted, as their margins are the absolute highest, and they are the largest exposure point, yet the promotion boards ignore them because they all hire and retain people from within the food service sector. It's an inbred cycle. Doubling the promotion fees on growers and second handlers, just results in more promotion where it isn't working. If a good look is taken at where the promotion boards spent the $$$ the last several years, it's obvious. Not just with Blueberries, but with just about every high value specialty fruit crop. It's old school thinking, typical Govt. graft and payola, and not working anymore. The promotion boards need to be gutted, and revamped IMO. The amount paid in, isn't the problem. But good luck getting the votes from the industry that benefits the most, in the middle.
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Posted: 4/14/2017 3:30:53 PM EDT
[#45]
Quote HistoryQuoted:
Just went through the same shit with the HBBP last year. The growers had a solid point on 6 cents a ton being paid by the processors and handlers, and little real return. The promotion boards push promotion in the food prep sector, where only several thousand see it, and the Millions of consumers do not, simply because the food service sector is a small target with a large footprint. It seems efficient, but in fact, isn't. The other big bitch is the retailers should be the ones targeted, as their margins are the absolute highest, and they are the largest exposure point, yet the promotion boards ignore them because they all hire and retain people from within the food service sector. It's an inbred cycle. Doubling the promotion fees on growers and second handlers, just results in more promotion where it isn't working. If a good look is taken at where the promotion boards spent the $ the last several years, it's obvious. Not just with Blueberries, but with just about every high value specialty fruit crop. It's old school thinking, typical Govt. graft and payola, and not working anymore. The promotion boards need to be gutted, and revamped IMO. The amount paid in, isn't the problem. But good luck getting the votes from the industry that benefits the most, in the middle. Quote HistoryQuoted:
Quoted:
No jokes it was a pretty serious meeting. We have a bunch of guys who grow brine cherries bitching because they don't think they are getting their money's worth out of the $.00275/lb they pay for promotion. The thing they don't realize is that they should be paying more for promotion so that they can make more for their product. If .00275 is the difference between making it and selling the farm, you need to start getting job apps for the local McDonald's. The promotion boards push promotion in the food prep sector, where only several thousand see it, and the Millions of consumers do not, simply because the food service sector is a small target with a large footprint. It seems efficient, but in fact, isn't. The other big bitch is the retailers should be the ones targeted, as their margins are the absolute highest, and they are the largest exposure point, yet the promotion boards ignore them because they all hire and retain people from within the food service sector. It's an inbred cycle. Doubling the promotion fees on growers and second handlers, just results in more promotion where it isn't working. If a good look is taken at where the promotion boards spent the $ the last several years, it's obvious. Not just with Blueberries, but with just about every high value specialty fruit crop. It's old school thinking, typical Govt. graft and payola, and not working anymore. The promotion boards need to be gutted, and revamped IMO. The amount paid in, isn't the problem. But good luck getting the votes from the industry that benefits the most, in the middle. Total Oregon contribution to NCGIF is like ~$50k a year. For that they get magazine, newspaper, spots next to bourbon in grocery and liquor stores, and multiple other exposure. It's pretty cheap compared to what we pay for promotion on the fresh side. In my opinion it's just a play to start chipping away at the brine assessment. If they can get the $5.50 a ton gone for marketing they can then argue that they shouldn't pay for research. If they don't pay for marketing no big loss to the Oregon grower and Briner because Washington and Michigan will still pay for promotion and we will benefit for free. Same goes for research, maybe they don't benefit from rootstocks and variety research that much but I didn't hear any of them bitching about having solutions for SWD. My other bitch is that briners and wearhouses don't necessarily have to pay assessments. The grower typically shoulders the expense of marketing and research. The processors and handlers benefit from this equally as much as the grower. Would be nice if they had some skin in the game, or more skin at least. |
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Posted: 4/14/2017 3:47:01 PM EDT
[#46]
You have to have them to make this.
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Posted: 4/14/2017 5:02:34 PM EDT
[#47]
Quote HistoryQuoted:
Yeah the brine plant in town where I live can stink pretty good sometimes. The bins are lined with plastic if that makes you feel any better.
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Posted: 4/15/2017 1:54:09 AM EDT
[#48]
Quote HistoryQuoted:
@S-28 Total Oregon contribution to NCGIF is like ~$50k a year. For that they get magazine, newspaper, spots next to bourbon in grocery and liquor stores, and multiple other exposure. It's pretty cheap compared to what we pay for promotion on the fresh side. In my opinion it's just a play to start chipping away at the brine assessment. If they can get the $5.50 a ton gone for marketing they can then argue that they shouldn't pay for research. If they don't pay for marketing no big loss to the Oregon grower and Briner because Washington and Michigan will still pay for promotion and we will benefit for free. Same goes for research, maybe they don't benefit from rootstocks and variety research that much but I didn't hear any of them bitching about having solutions for SWD. My other bitch is that briners and wearhouses don't necessarily have to pay assessments. The grower typically shoulders the expense of marketing and research. The processors and handlers benefit from this equally as much as the grower. Would be nice if they had some skin in the game, or more skin at least. Mexifofornia Cunts,and the fuckstains of Washington are another matter. Mexifornia profiting from the SWD they sent outward, is a real issue. Motherfuckers would rate a Nuke if they were a foreign Nation. You guys being fucked by second handlers, is just more of the same issue. The Middle guys and retailers are getting Fat, while we look stupid for investing in a lost cause. The Promotion boards are self serving. Do yourself a favor, and attend a promotion event. Just be ready for the dry heaves..and a protection order issued if you make waves. There are 3-4 big players in the larger market. They could give a shit about us peons. |
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Posted: 4/15/2017 2:21:25 AM EDT
[#49]
I really liked the cute girl in college that would tie knots in the stems. Oh to be young and stupid.
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Posted: 4/15/2017 2:46:23 AM EDT
[#50]
Quote HistoryQuoted:
can't stand those things. I'd much prefer a fresh cherry... |
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