- For the desert lovers................. - 1 Update
- PING: Janet (US) & Boron - 2 Updates
- Missed opportunity - 4 Updates
- I threw out all the Chocolate Covered Cherries! 2 months out! - 3 Updates
- Hello I am new to this group, I have been a regular on usenet foryears but first time here... My first post.. a great recipe inside... no spam - 3 Updates
- Bean sprouts - 2 Updates
- chicken stock revisited - 5 Updates
- Chicken Pot Pie in the Ninja Foodi - 1 Update
- Chef Boyardee Throwback - 1 Update
- what do you like to serve with scallops? - 3 Updates
| ChristKiller@deathtochristianity.pl: Feb 25 04:11PM -0600 This the best caramel sauce EVER!!!!!!!!!!!!! 1 cup of sugar 1 tbsp corn syrup 1/4 cup of water 1/2 cum heavy cream 2 tbsp unsalted butter softened 1/2 tsp fine grain sea salt 1 tsp pure vanilla extract (not the artificial stuff) In a large heavy sauce pan stir together sugar, syrup, and water I use a dutch oven this is the hard part heat the mixture on a med hi stir once to mix well then wait for it to boil where you will not touch it then lower the heat to a medium and wait for it to start to darken. 1 light brown.. very thin runny caramel has the least amount of flavor will not solidify at cooler temps 2 medium brown little bit thicker has deep caramel flavor may solidify at cooler temps 3. darker brown much richer caramel flavor will solidify at cooler temps I usually remove mine when the color is a very deep amber, but be careful it is so easy to burn and ruin the entire batch when I say solidify it does not get hard like concrete it is like that thick chewable candy but will easily become runny when heated in microwave. decide which you want and you have to time it perfectly. take the caramel OFF the heat right before it get the color shade that you want, because it will continue to cook a bit after it has been removed and it could burn. with the pot off the heat use a wooden spoon and pour in the heavy cream, be very careful because it will bubble and his and get really angry at you. Stir the pot until the mixture becomes smooth being sure to get the bottom of the pot to get all the darker bits. Stir in the butter and salt allow your caramel sauce to cool for a full 3 minutes then stir in your vanilla extract. If you make this you will never want another food again.... Uses......... ICE cream for sure over sauteed apples with a pinch of cinnamon any dehydrated fruit on freshly popped popcorn not the microwave crap but that will do in a pinch topped on any desert cake or pie like apple pie or pumpkin pie or a chocolate cake -- "There are idiots among us, and they all believe in a god" ~Toidi Uoy |
| graham <g.stereo@shaw.ca>: Feb 25 02:48PM -0700 Thought you both might be interested in this article in Scientific American: https://blogs.scientificamerican.com/guest-blog/enzymes-the-little-molecules-that-bake-bread/ Graham |
| U.S. Janet B. <JB@nospam.com>: Feb 25 03:07PM -0700 >Thought you both might be interested in this article in Scientific American: >https://blogs.scientificamerican.com/guest-blog/enzymes-the-little-molecules-that-bake-bread/ >Graham see, additional sugar isn't needed to 'feed' the yeast. I always wondered why autolyse worked. Superficially the explanation is that during autolyse the flour is allowed to hydrate. Thank you. Very interesting. Almost took the romance out of bread, though. ;-) Janet US |
| "Ophelia" <OphElsnore@gmail.com>: Feb 25 09:39PM "Bruce" wrote in message news:msm87edfgrc0seel20rl35scaka86l8bl1@4ax.com... >I think that's why many don't like it, it wasn't spread thinly enough. >Best to be over sparing and add a little more if you would like it >stronger. Yes, it's quite concentrated. == I read that one either loves or hates Marmite with no in betweens:) I am one of the latter;)) |
| graham <g.stereo@shaw.ca>: Feb 25 02:51PM -0700 On 2019-02-25 2:18 p.m., Bruce wrote: >> Best to be over sparing and add a little more if you would like it >> stronger. > Yes, it's quite concentrated. A young Dutch woman, newly resident in Australia, told me she has come to like it. However, people make the mistake of trying to eat too much at once. She told me that the thinnest smear on toast is all that is necessary. |
| Gary <g.majors@att.net>: Feb 25 11:22AM -0500 Bruce wrote: > And because Vegemite's Australian. Do you eat that? Ever tried it? Like it, if so? I've never see either Vegemite or Marmelite here. |
| Bruce <bruce@invalid.invalid>: Feb 26 09:01AM +1100 >to like it. However, people make the mistake of trying to eat too much >at once. She told me that the thinnest smear on toast is all that is >necessary. I think so too, but if you're from good convict stock, you might be able to handle more. |
| Dave Smith <adavid.smith@sympatico.ca>: Feb 25 04:31PM -0500 On 2019-02-25 3:38 p.m., dis1 wrote: > robo-voice. It just cracks me up when I hear it. I don't know why he > did it like that. I don't believe he was trying to be funny. That > crazy pake! I stole a joke from Steven Wright to use on my cell phone telling callers that they have reached my cell phone but I am home, so please leave a message and I will call you when I go out. My son and a few friends thought it was funny. It confused the hell out of an old lady on a committee I serve on so she called the house and tried to explain her confusion to my wife. |
| dsi1 <dsi123@hawaiiantel.net>: Feb 25 01:39PM -0800 On Monday, February 25, 2019 at 11:30:04 AM UTC-10, Dave Smith wrote: > friends thought it was funny. It confused the hell out of an old lady on > a committee I serve on so she called the house and tried to explain her > confusion to my wife. That's pretty funny. I wish I heard that message but it seems like you've ruined it for me forever. :) |
| tert in seattle <tert@ftupet.com>: Feb 25 09:52PM >> confusion to my wife. >That's pretty funny. I wish I heard that message but it seems like >you've ruined it for me forever. :) the original joke which is from the days when it was called a car phone: "I have an answering machine in my car. It says, I'm home now. But leave a message and I'll call when I'm out." he also has a funny joke about unlocking his house with his car keys and starting it up and taking it for a drive, getting pulled over, etc |
| Gary <g.majors@att.net>: Feb 25 11:21AM -0500 Ophelia wrote: > I'm gonna try to get by with Lea and Perrins! > == > lol that works too:)) Their US version is way too sweet now. Frenchs is better...or even the generic brands. L&P does make a very tasty steak sauce though or was it a bbq sauce? |
| "Ophelia" <OphElsnore@gmail.com>: Feb 25 09:15PM "dsi1" wrote in message news:cf3a53be-dc7a-4d67-a0c5-336654f2c508@googlegroups.com... On Sunday, February 24, 2019 at 10:41:32 PM UTC-10, Ophelia wrote: > --- > Ok you got me with that one. Explain please? Nobody in the US can figure out how to handle Welsh words. OTOH, I would be funny as heck if it was called "Llanfairpwllgwyngyllgogerychwyrndrobwllllantysiliogogogoch sauce." == lol |
| penmart01@aol.com: Feb 25 11:29AM -0500 On Mon, 25 Feb 2019 04:59:16 -0800, "Julie Bove" >I also have no need to cook gluten free for myself. Julie, cease and desist from replying to the sicko freak or I will no longer be opening any of your posts. |
| "Ophelia" <OphElsnore@gmail.com>: Feb 25 09:34PM wrote in message news:mc987eldfc2vk7l3g8a2mhqnv8fd8bf4jl@4ax.com... On Mon, 25 Feb 2019 10:16:04 -0000, "Ophelia" <OphElsnore@gmail.com> wrote: >--- >I buy Pak Choy:) I believe it is the same/similar plant but mine are small >too. All the same plant with different spellings... because it's a transliteration from the Chinese pronounciation(s)... Chinese doesn't have an alphabet per se. https://en.wikipedia.org/wiki/Chinese_alphabet === Ok thanks:) |
| Gary <g.majors@att.net>: Feb 25 11:22AM -0500 Ophelia wrote: > --- > I buy Pak Choy:) I believe it is the same/similar plant but mine are small > too. Probably is the same exact plant. Just another example of how the Brits always spell things oddly then the upstart Americans fix it. ;) |
| U.S. Janet B. <JB@nospam.com>: Feb 25 02:32PM -0700 On Mon, 25 Feb 2019 13:23:25 -0800 (PST), Cindy Hamilton >I've made chicken, turkey, or beef stock. Just once or twice for >vegetable broth, though. >Cindy Hamilton I like vegetables, love veggies really, but I can't say that I find vegetable stock appealing. I guess I just need that bit of meat to round out the flavor. When do you use vegetable stock in preference to another stock? |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Feb 25 01:50PM -0800 On Monday, February 25, 2019 at 4:32:18 PM UTC-5, U.S. Janet B. wrote: > vegetable stock appealing. I guess I just need that bit of meat to > round out the flavor. > When do you use vegetable stock in preference to another stock? I don't, actually. I made vegetable broth a couple of times when I was a young hippie following a recipe from the Vegetarian Epicure. As you say, meat is better. Cindy Hamilton |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Feb 25 01:50PM -0800 On Monday, February 25, 2019 at 3:23:08 PM UTC-6, U.S. Janet B. wrote: > Refrigerate overnight. Skim fat. You're good to go. > I always use scraps of onion, celery, carrot. > Janet US Thanks! I just checked out a video on YouTube using the Ninja so I may have to give this a go. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Feb 25 01:52PM -0800 On Monday, February 25, 2019 at 3:23:28 PM UTC-6, Cindy Hamilton wrote: > I've made chicken, turkey, or beef stock. Just once or twice for > vegetable broth, though. > Cindy Hamilton I know, I know. I'm terrible behind the times when I could make my own. A few years ago on America's Test Kitchen Chris Kimball said it was very easy to do in a slow cooker or on top of the stove. |
| graham <g.stereo@shaw.ca>: Feb 25 02:53PM -0700 >> least that was my reasoning. > Hmmmmm, that's interesting. I may need to do some research before attempting > to make stock in the pressure cooker. YMMV:-) I think big commercial kitchens still use the long, slow method. |
| Gary <g.majors@att.net>: Feb 25 11:22AM -0500 Cindy Hamilton wrote: > Interesting. I prefer my grilled cheese with thinly sliced onion, > fresh jalapeno, and tomato. Grilled cheese with a very thin slice of tomato really takes the plain over the top. Never tried some jalapeno though. I'll give it a try. Who was is that said they made grilled cheese using a tortilla? Boy does that sound like a FAIL to me. I picture every bite squeezing the melted cheese out the sides. |
| "Ophelia" <OphElsnore@gmail.com>: Feb 25 09:23PM "dsi1" wrote in message news:3bc30667-fe0f-4376-b5d3-80db43e5e3c3@googlegroups.com... On Sunday, February 24, 2019 at 11:30:54 PM UTC-10, Ophelia wrote: > What is it they are saying as they take their first bite? :) "Itadakimasu" is customary to say before eating in Japan. I think it means "let's eat." You can say it casually like those guy do or formally. I like the practice because it shows respect for the food. https://www.youtube.com/watch?v=lnH_IHA-hns == Nice:) Thanks:)) |
| U.S. Janet B. <JB@nospam.com>: Feb 25 02:26PM -0700 >mix the two. My local Sobeys had halibut on sale last week, it was >translucent white and did not smell so I bought a piece, was like >going down memory lane. yes, memory lane. My mother fed us lots of halibut because it was very inexpensive. 17 cents a pound. We used to have what I now consider great slabs of halibut for dinner. Now such a piece would cost over $50 and wouldn't be a beautiful, large steak. ;-( |
| U.S. Janet B. <JB@nospam.com>: Feb 25 02:30PM -0700 On Mon, 25 Feb 2019 16:23:52 -0500, Dave Smith >> What do you like with scallops? My mind won't settle. I need some >> ideas. >> thanks snip If they are medium size I dip them in a mixture >of cream and prepared mustard and roll them in bread crumbs, stick them >on skewers and broil them until golden brown. snip now that is an idea that appeals. thx |
| Dave Smith <adavid.smith@sympatico.ca>: Feb 25 04:44PM -0500 On 2019-02-25 4:30 p.m., U.S. Janet B. wrote: >> on skewers and broil them until golden brown. > snip > now that is an idea that appeals. thx You're welcome. I don't remember where I first came across that recipe but it is so quick and easy and it is delicious. |
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