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'KO 05/2321-04' rose Reviews & Comments
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Available from - Palatine Roses
www.palatineroses.com
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Who actually bred this rose? There are three breeders listed in the references.
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Initial post
1 NOV 16 by
Curdle
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Cant really say much as I've only had it about 3/4 months,( bought as on sale late season grafted bareroot ) but so far its looking good. No signs of the mildew or blackspot that have already found some of the other bareroots and a lot of the established roses in the garden so far. Lots of buds, and even a couple of blooms.
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The name confused me, so I looked it up. Apparently it is popular outside of the US. They are pink and white sweets. Here is what they are made of:
Ingredients
250g sweetened condensed milk
250g icing sugar, sifted, plus extra for dusting
200g dessicated coconut
pink edible food colouring, optional
The name makes more sense now.
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Ah, you poor deprived Americans!
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I know, right? Finally found one fattening thing we don't have! :D
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Reply
#3 of 9 posted
29 MAR 16 by
Curdle
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Its traditional to do it in two layers- you use pink colouring on the top layer, and cut it into small blocks when set, so it looks quite ornamental. One of the more appropriate rose names I have seen lately:)
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Yeah, it made total sense, once I understood what it was. Thanks!
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My favourite version has a third layer of chocolate - and hopefully the rose does not brown with age.
My 1962 C.W.A. (Country Womens Association) cookbook says 2 cups sugar, a pinch cream of tartar, half a cup of water or milk, 1 cup coconut, flavouring. Boil 5-10 minutes, beat, and pour on to a wet dish.
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I'm not a sweet sperson, but it really makes me think about naming roses after other foods.
Whisky River BBQ Burger Rose?
Freedom Fries?
Lemon Sauteed Chicken?
Beef Pepper Steak? :D
teehee :]
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Chocolate? On top of coconut ice? Patricia! You barbarian!
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Food? – yes, the mind could boggle. I think Sam McGredy IV snaffled a few of the boozy names with his Sherry, Kronenbourg, Arthur Bell, Courvoisier, Mme. Bollinger, Kiskadee, Nobilo’s Chardonnay, Foster’s Wellington/Melbourne cup, and Old Port.
I like Tit-bit for a mini. ( might use that one for one of my ‘Baby Faurax’ seedlings). Then there is Bitter Lemon, for a greenish-yellow, Liquorish – It’s a wonder Sam didn’t grab that one, and Molasses for a really dark black red.
No, not chocolate, Give me caffeine. Cocoa powder as one of the flavoured layers. But I am a bit of a sweet tooth. Now there’s a thought for another of the seedlings…..
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Cocoa and coconut ice seems to me to be a bit like prawns and ice cream. Both great in their own right, but not a particularly good combination.
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