tiger_lily111 Posted July 22, 2011 Report Share Posted July 22, 2011 I add depth to fine beverages Many foods I help to keep Tradition, having plenty Delicious bounty do you reap From fruit & forest do I come Cold & hot to do the job Lock where I live & work Or be sad when you are robbed Quote Link to comment Share on other sites More sharing options...
0 Wilson Posted July 30, 2011 Report Share Posted July 30, 2011 tanin? Quote Link to comment Share on other sites More sharing options...
0 tiger_lily111 Posted July 30, 2011 Author Report Share Posted July 30, 2011 tannin? Ooh - that *almost* works perfectly, if you interpret "keep" a certain way. Though the locked part doesn't quite pull through well. Not as I intention, however. Quote Link to comment Share on other sites More sharing options...
0 Guest Posted July 30, 2011 Report Share Posted July 30, 2011 bees, or what they make, honey Quote Link to comment Share on other sites More sharing options...
0 tiger_lily111 Posted July 30, 2011 Author Report Share Posted July 30, 2011 bees, or what they make, honey Sorry, not it. Quote Link to comment Share on other sites More sharing options...
0 Guest Posted July 31, 2011 Report Share Posted July 31, 2011 seed Quote Link to comment Share on other sites More sharing options...
0 tiger_lily111 Posted July 31, 2011 Author Report Share Posted July 31, 2011 seed I'm glad you're coming back ... but am afraid you'll have to keep coming back some more. Quote Link to comment Share on other sites More sharing options...
0 Guest Posted July 31, 2011 Report Share Posted July 31, 2011 lets say allspice Quote Link to comment Share on other sites More sharing options...
0 tiger_lily111 Posted August 1, 2011 Author Report Share Posted August 1, 2011 lets say allspice Sorry, no. Actually "closer" than most of the other guesses, but not the "flavor" you're looking for. Quote Link to comment Share on other sites More sharing options...
0 plainglazed Posted August 1, 2011 Report Share Posted August 1, 2011 herbs? Quote Link to comment Share on other sites More sharing options...
0 Thalia Posted August 1, 2011 Report Share Posted August 1, 2011 Preservatives? Don't know much about them so it may not fit. . . Quote Link to comment Share on other sites More sharing options...
0 tiger_lily111 Posted August 1, 2011 Author Report Share Posted August 1, 2011 herbs? Sorry PG, nope. Preservatives? Don't know much about them so it may not fit. . . Not per se ... though it does that. Quote Link to comment Share on other sites More sharing options...
0 MissKitten Posted August 1, 2011 Report Share Posted August 1, 2011 salt, maybe? Quote Link to comment Share on other sites More sharing options...
0 tiger_lily111 Posted August 1, 2011 Author Report Share Posted August 1, 2011 salt, maybe? Sorry MK, not it. Quote Link to comment Share on other sites More sharing options...
0 Guest Posted August 1, 2011 Report Share Posted August 1, 2011 not sure about the first line, but here we go... rice? Quote Link to comment Share on other sites More sharing options...
0 tiger_lily111 Posted August 2, 2011 Author Report Share Posted August 2, 2011 not sure about the first line, but here we go... rice? Nope, though it's something that what I'm looking for can happen to. But I doubt that will help in any way. Quote Link to comment Share on other sites More sharing options...
0 Guest Posted August 2, 2011 Report Share Posted August 2, 2011 I think its either : 1. Pepper or 2. cinammon Quote Link to comment Share on other sites More sharing options...
0 Guest Posted August 2, 2011 Report Share Posted August 2, 2011 This is probably really far off but is it water? Quote Link to comment Share on other sites More sharing options...
0 tiger_lily111 Posted August 2, 2011 Author Report Share Posted August 2, 2011 (edited) I think its either : 1. Pepper or 2. cinammon This is probably really far off but is it water? Sorry, but none of those are correct. In future, please remember to use spoilers to hide your answers so those who don't want to see others' answers don't have to. (It's the blue square S button on the reply box.) & me, welcome to the Den! Edited August 2, 2011 by tiger_lily111 Quote Link to comment Share on other sites More sharing options...
0 Guest Posted August 2, 2011 Report Share Posted August 2, 2011 (edited) Ginger ??? Edited August 2, 2011 by sana88 Quote Link to comment Share on other sites More sharing options...
0 Guest Posted August 2, 2011 Report Share Posted August 2, 2011 Cardamom? Quote Link to comment Share on other sites More sharing options...
0 tiger_lily111 Posted August 2, 2011 Author Report Share Posted August 2, 2011 Ginger ??? Cardamom? Sorry, neither of those. Quote Link to comment Share on other sites More sharing options...
0 tiger_lily111 Posted August 2, 2011 Author Report Share Posted August 2, 2011 Maybe time for a involves flavor helps preserve used at times with malt, barrels, & rice Quote Link to comment Share on other sites More sharing options...
0 Guest Posted August 2, 2011 Report Share Posted August 2, 2011 rosemary extract Quote Link to comment Share on other sites More sharing options...
0 Guest Posted August 2, 2011 Report Share Posted August 2, 2011 (edited) Yeast? Yeast add's depth to fine beverages through fermentation, i.e. making them alcoholic. Yeast helps preserve some foods. Having more yeast means the drink will be more alcoholic (delicious bounty). Yeast comes from the skin of apples and grapes (fruits and forests) Different strains of yeast grow best in differing temperatures, varying from -2 to 45 degrees Celsius (hot and cold) If the yeast isn't "lock[ed]" up then oxygen will prevent fermentation from occurring and you will be sad because your drinks potential alcoholic content is nullified. Your alcohol got "robbed!" Edited August 2, 2011 by Somnolency Quote Link to comment Share on other sites More sharing options...
0 tiger_lily111 Posted August 2, 2011 Author Report Share Posted August 2, 2011 rosemary extract A good try, but doesn't quite fit all the clues. Yeast? Yeast add's depth to fine beverages through fermentation, i.e. making them alcoholic. Yeast helps preserve some foods. Having more yeast means the drink will be more alcoholic (delicious bounty). Yeast comes from the skin of apples and grapes (fruits and forests) Different strains of yeast grow best in differing temperatures, varying from -2 to 45 degrees Celsius (hot and cold) If the yeast isn't "lock[ed]" up then oxygen will prevent fermentation from occurring and you will be sad because your drinks potential alcoholic content is nullified. Your alcohol got "robbed!" A good guess, one of the few meant to *almost* work, but perhaps you need to take "lock" more literally. Quote Link to comment Share on other sites More sharing options...
Question
tiger_lily111
I add depth to fine beverages
Many foods I help to keep
Tradition, having plenty
Delicious bounty do you reap
From fruit & forest do I come
Cold & hot to do the job
Lock where I live & work
Or be sad when you are robbed
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