Looks like it's suet time again
SteveB
success of my suet last year, I think I shall look for some deals on
raisins, seeds, and all manner of things that can go into suet. Of all the
feed I put out, BOSF, nyger, whatever, the birds visibly attack suet more
than any other food. Glad to help the little guys out, too. It's cold out
there.
Steve
Lanny Chambers
"SteveB" <old...@depends.com> wrote:
> Time to go to the store and stock up on things for suet.
Ah, that means it's time again to post The Recipe.
Martha Sargent's Famous Suet
1 cup - crunchy peanut butter
2 cups - quick cook oats
2 cups - yellow cornmeal
1 cup - lard (real lard, not vegetable shortening!)
1 cup - white flour
Melt lard and peanut butter in saucepan over medium heat. Gradually stir
in remaining ingredients. Pour mixture into freezer containers (aluminum
pie pan, etc.). Place in freezer; when frozen, break into suitably-sized
pieces.
--
Lanny Chambers
St. Louis, MO
Larry Sheldon
I may have to try that (I usually just by the D&S blocks (I think that
is the name)
).
I dug a bucket of lard out of the refrigerator downstairs to use in a
pie experiment (objective of the experiment: see if I am bright enough
to make pie. The frozen peaches for part of the experiment say they
were blanched some time in 09/01.)
The manteca is older than that--I used to bake salt-rising bread with it).
Amazing what a little freezer archeology can turn up.
Anyway, it would probably be a Good Thing to use that bucket up.
I don't have any "quick cook oats" (not allowed in this house. Got some
Quaker, some Montana Wheat, some whole-grain (not rolled, chopped, cut,
or anything0 oats, and some Irish/Sottish/groats oats. I guess the
Quaker makes the most sense.
The flour will have to be "unbleached", I think. Kindasorta white.
There is a 1-lb box down there too, I think.
--
Requiescas in pace o email Two identifying characteristics
of System Administrators:
Ex turpi causa non oritur actio Infallibility, and the ability to
learn from their mistakes.
Eppure si rinfresca
ICBM Targeting Information:
http://tinyurl.com/4sqczs
http://tinyurl.com/7tp8ml
SteveB
"Lanny Chambers" <la...@hummingbirds.net> wrote in message
news:lanny-3FB0C9....@news.eternal-september.org...
Right-O except for the last sentence. Take your suet feeder to the dollar
store. Buy those cheap three or four for a dollar plastic storage things
with lids that will fit your suet feeder. The ones I have fit my suet
feeders perfectly, and that's one of the four or five inch square green wire
ones. Just pour the goo into the containers, and they pop out the exact
size as your feeders. No little pieces.
I made a cookie sheet the first time, and it was odd shaped, irregular
sized, and irregular thickness. Plus just a mess to cut. The containers
are stackable, so just stack them in the freezer, and they take little
space.
Steve
GV
sale. Some years it lasts me until spring and other years I have to bite
the bullet and pay full price to replenish the stock in late winter. I'm
not good at visualizing (or at converting ounces to cups, etc.), so can you
tell me about how many of the commercial suet blocks (garbage, as SteveB
calls it) this recipe would replace?
Gary
Central Illinois USA
Visit Lucy & Gary and do the jigsaw puzzle at
www.under-1-roof.com/PuzzlePage.html
"Lanny Chambers" <la...@hummingbirds.net> wrote in message
news:lanny-3FB0C9....@news.eternal-september.org...
Lanny Chambers
"GV" <nob...@nowhere.com> wrote:
> I'm
> not good at visualizing (or at converting ounces to cups, etc.), so can you
> tell me about how many of the commercial suet blocks (garbage, as SteveB
> calls it) this recipe would replace?
No. But if you need to make tons of the stuff, just substitute "gallon"
for "cup." :)
Larry Sheldon
> "Lanny Chambers" <la...@hummingbirds.net> wrote in message
> news:lanny-3FB0C9....@news.eternal-september.org...
>> In article <ajtur6-...@news.infowest.com>,
>> "SteveB" <old...@depends.com> wrote:
>> 1 cup - crunchy peanut butter
>> 2 cups - quick cook oats
>> 2 cups - yellow cornmeal
>> 1 cup - lard (real lard, not vegetable shortening!)
>> 1 cup - white flour
>I'm not good at visualizing (or at converting ounces to cups,
> etc.), so can you tell me about how many of the commercial suet blocks
> (garbage, as SteveB calls it) this recipe would replace?
Well, lemmeeseeeeee... [wets pencil on tongue--why do they always do
that in the movies?)
A block of D & S "Hot Pepper Delight" (the squirrels love it) 11 3/4
ounces according to the label. And it seems to be about 22 cubic inches
or a bit more.
A cup is a bit less than 14 1/2 cubic inches.
So. We have ((1+2+2+1+1)*14.4375)/22.578125=~4 1/2 "Blocks" per recipe.
Assuming I know what I am talking about, my sources are accurate, (and
my reading of them is), the two tape measures were accurate and used
properly, the two computers and their programs worked and were used
correctly, and no use of Photoshop occurred anywhere for any reason
whatsoever.
I am worried that the inclusion of lard in the calculation will again
arouse the ire of the PETA troll.
Life is risky, but I persist in....whatever.
Interesting to note that the last of the big set block (been up there
for months) draws little traffic, but the Woodpeckers are on the
platform or on the BOSS feeder frequently.
GV
about the biggest it'd be practical to do at one time. Do you think that it
would be about equal to a half dozen of the commercial blocks (~12 ounces
each) or am I way off? Thanks.
Gary
Central Illinois USA
Visit Lucy & Gary and do the jigsaw puzzle at
www.under-1-roof.com/PuzzlePage.html
"Lanny Chambers" <la...@hummingbirds.net> wrote in message
news:lanny-F8C4A9....@news.eternal-september.org...
SteveB
"GV" <nob...@nowhere.com> wrote in message
news:iygHm.3724$CK3....@newsfe12.iad...
>I usually buy 72 or 84 blocks of commercial suet each fall when I find it
>on sale. Some years it lasts me until spring and other years I have to
>bite the bullet and pay full price to replenish the stock in late winter.
>I'm not good at visualizing (or at converting ounces to cups, etc.), so can
>you tell me about how many of the commercial suet blocks (garbage, as
>SteveB calls it) this recipe would replace?
>
> Gary
It is hard to say. You can make it in all different sizes, shapes, and
thicknesses. Lanny's recipe calls for the use of 7 cups of ingredients. If
you add nuts or raisins, that will go up. So, I'd say you could make 15 to
20 suet cakes per batch. Do the math from there.
When I make suet, I like to make a bunch of it, and make up to four times
the recipe Lanny published. I think that if one watches at the dollar store
and buys peanut butter, and some of the ingredients there, that it can be
made as cheaply as you're going to get it. Then, if one sees sales on
things at the market that would go in there, get some. At times, one can
even get outdated goods and broken sacks at the grocers for nearly nothing.
I don't really know if the commercial stuff is garbage or not. I haven't
tasted it, and if I did, I don't know if I'd be a real connoisseur of suet
and give an unbiased opinion. I think I'd just gag. But what I do know is
this: My suet is made of fresh lard, and that will go rancid or melt if
left on a warm shelf in a store. Therefore, there must be wax or other
additives in it. There has to be preservatives in commercial suet, as it
sits on shelves for months. With mine, I make it, freeze it, and the birds
eat it within a month or six weeks.
But the taste test: I can put out a block of my suet, and a block of
commercial suet, and the birds will eat three of my cakes before the other
one is gone. They will usually only feed on the commercial cake if all mine
is eaten. I know I'm feeding the birds decent ingredients instead of gawd
knows what chemicals, and how old it is.
Comments have been made here of how good deer fat is for birds. If one
lives close to a processor, deer fat could be gotten for free or very cheap.
Steve
Larry Sheldon
> Since I'd be doing this at home I'd guess that the recipe as posted
> would be about the biggest it'd be practical to do at one time. Do you
> think that it would be about equal to a half dozen of the commercial
> blocks (~12 ounces each) or am I way off? Thanks.
One of us is.
Be interesting for somebody to "report the facts from the front lines"
as my high-school Physics teacher would say.
Somebuddy Else
news:4dp0s6-...@news.infowest.com...
> the recipe Lanny published. I think that if one watches at the dollar
> store and buys peanut butter, and some of the ingredients there, that it
> can be made as cheaply as you're going to get it. Then, if one sees sales
> on things at the market that would go in there, get some. At times, one
> can even get outdated goods and broken sacks at the grocers for nearly
> nothing.
Another good place to get ingredients cheaper is the bulk food stores. We
have an Amish
owned and run bulk food store near us that is located on an Amish farm, but
open to the public.
They also are part of an Organic Growers Co-op that provides seasonal fruits
and vegetables to buyers who take the goods into Columbus for sale to
several restaurants and organic markets.
I buy most of my baking supplies and spices there, as they package them in
generic materials
(plastic bags and screw-top jars) which I find acceptable for long term
storage. Almost half
the price of the same thing offered in the local stores. A food co-op might
also work in a more
urban setting.
--
Fran ......SomeBuddy Else in North Central Ohio
Somebuddy Else
> the recipe Lanny published. I think that if one watches at the dollar
> store and buys peanut butter, and some of the ingredients there, that it
> can be made as cheaply as you're going to get it. Then, if one sees sales
> on things at the market that would go in there, get some. At times, one
> can even get outdated goods and broken sacks at the grocers for nearly
> nothing.
Rick
--
Rick
Fargo, ND
N 46�53'251"
W 096�48'279"
Remember the USS Liberty
http://www.ussliberty.org/
SteveB
> Since I'd be doing this at home I'd guess that the recipe as posted would
> be about the biggest it'd be practical to do at one time. Do you think
> that it would be about equal to a half dozen of the commercial blocks (~12
> ounces each) or am I way off? Thanks.
>
> Gary
IIRC, I get about eight cakes for that recipe. Just depends on how thick
you make them.
Steve
Gerry
In past years I have made up a mix of rendered fat, peanut butter,
rasins, and various seeds and stuffed it into holes I'd drilled in a
length of log. The birds loved it especially the downey and hairy
woodpeckers. This fall I bought several flavours of the Yule-Hyde
brand of suet blocks. So far the birds are totally ignoring them.
Looks like I need to try your recipe Lanny.
Gerry near Brandon in south-western Manitoba
49� 52' 20"N and -100� 1' 25"W elev: 1327 ft(404.5 m)
Ray
> I usually buy 72 or 84 blocks of commercial suet each fall when I
> find it on sale. Some years it lasts me until spring and other
> years I have to bite the bullet and pay full price to replenish
> the stock in late winter. I'm not good at visualizing (or at
> converting ounces to cups, etc.), so can you tell me about how
> many of the commercial suet blocks (garbage, as SteveB calls it)
> this recipe would replace?
When I make it, using the recipe posted by Lanny, I get 4 blocks of
about 10 oz each. As I recall they're about the same size as the
commercial ones (Morning Song, maybe?) that I've used in the past.
--
Ray
(remove the Xs to reply)
Larry Sheldon
Glad to hear that--I calculated 4 1/2.
I'm thinking if I try this, I'll try wrapping the cages in waxed paper
and cast the stuff in the cages (I've got 5 or six, I bet).
Not going to that soon, however--I scalded my left hand pretty painfully
a while ago baking some little applesauce pies in an experiment.
Rick
> Ray wrote:
>> "GV" <nob...@nowhere.com> wrote:
>>
>>> I usually buy 72 or 84 blocks of commercial suet each fall when I
>>> find it on sale. Some years it lasts me until spring and other
>>> years I have to bite the bullet and pay full price to replenish
>>> the stock in late winter. I'm not good at visualizing (or at
>>> converting ounces to cups, etc.), so can you tell me about how
>>> many of the commercial suet blocks (garbage, as SteveB calls it)
>>> this recipe would replace?
>>
>> When I make it, using the recipe posted by Lanny, I get 4 blocks of
>> about 10 oz each. As I recall they're about the same size as the
>> commercial ones (Morning Song, maybe?) that I've used in the past.
>
> Glad to hear that--I calculated 4 1/2.
>
> I'm thinking if I try this, I'll try wrapping the cages in waxed paper
> and cast the stuff in the cages (I've got 5 or six, I bet).
>
> Not going to that soon, however--I scalded my left hand pretty painfully
> a while ago baking some little applesauce pies in an experiment.
>
>
>>
>
>
I just reuse them but, packing it into the cages should work just fine, :)
jadel
> Ray wrote:
> > "GV" <nob...@nowhere.com> wrote:
>
> >>
>
>
> Not going to that soon, however--I scalded my left hand pretty painfully
> a while ago baking some little applesauce pies in an experiment.
Applesauce pies? What were you thinking?
J. Del Col
Larry Sheldon
Made an apple pie yesterday, cooked down the peelings a cores and about
an apple-worth of slices.
Decided to try making some little pies (inspired by memories of
applesauce turnovers from junior high days).
Major goal is learning to make old-fashioned pie dough (flour, salt,
lard, ice water.
Another goal is using up frozen fruit that has been in the freezer for
years,
The part about hurting myself did not involve thinking at all.
Jerry Avins
> jadel wrote:
>> On Nov 2, 5:10 pm, Larry Sheldon <lfshel...@gmail.com> wrote:
>
>>> Not going to that soon, however--I scalded my left hand pretty painfully
>>> a while ago baking some little applesauce pies in an experiment.
>>
>>
>> Applesauce pies? What were you thinking?
>
> Made an apple pie yesterday, cooked down the peelings a cores and about
> an apple-worth of slices.
>
> Decided to try making some little pies (inspired by memories of
> applesauce turnovers from junior high days).
>
> Major goal is learning to make old-fashioned pie dough (flour, salt,
> lard, ice water.
>
> Another goal is using up frozen fruit that has been in the freezer for
> years,
> The part about hurting myself did not involve thinking at all.
Here is the two-crust Betty Crocker recipe I got from a website.
http://tinyurl.com/y9bjb7a
Two-Crust Pie: Mix 2 cups flour and 1 teaspoon salt in medium bowl. Cut
in 2/3 cup plus 2 tablespoons shortening, using pastry blender (or
pulling 2 table knives through ingredients in opposite directions),
until particles are size of small peas. Sprinkle with 4 to 6 tablespoons
cold water, 1 tablespoon at a time, tossing with fork until all flour is
moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more
water can be added if necessary).
Gather pastry into a ball. Divide in half and shape into 2 flattened
rounds on lightly floured surface. Wrap flattened rounds of pastry in
plastic wrap and refrigerate about 45 minutes or until dough is firm and
cold, yet pliable. This allows the shortening to become slightly firm,
which helps make the baked pastry more flaky. If refrigerated longer,
let pastry soften slightly before rolling.
Roll one round on lightly floured surface, using floured rolling pin,
into circle 2 inches larger than upside-down 9-inch glass pie plate.
Fold pastry into fourths; place in pie plate. Unfold and ease into
plate, pressing firmly against bottom and side.
Spoon desired filling into pastry-lined pie plate. Roll other round of
pastry. Fold into fourths and cut slits so steam can escape. Unfold top
pastry over filling; trim overhanging edge 1 inch from rim of plate.
Fold and roll top edge under lower edge, pressing on rim to seal; flute
as desired. Continue as directed in pie or tart recipe.
########################
I know where my pastry blender is, but I use my Cuisinart instead. Use
short pulses and don't get carried away. For shortening, I like half
lard, half butter, but I usually use all butter because I haven't seen
unadulterated lard in years. One of these days, I may look at the
ingredients of the manteca de cerda in a bodega in town.
--
Engineering is the art of making what you want from things you can get.
�����������������������������������������������������������������������
Larry Sheldon
>> Major goal is learning to make old-fashioned pie dough (flour, salt,
>> lard, ice water.
> Here is the two-crust Betty Crocker recipe I got from a website.
> http://tinyurl.com/y9bjb7a
>
> Two-Crust Pie: Mix 2 cups flour and 1 teaspoon salt in medium bowl. Cut
> in 2/3 cup plus 2 tablespoons shortening, using pastry blender (or
Recipe I'm using is for one crust--essentially the same -- mine calls
for 1/3 cup lard (not shortening) for a cup of sifted flour, and I'm
using "a little" salt (probable 1/4 tsp).
> I know where my pastry blender is, but I use my Cuisinart instead. Use
> short pulses and don't get carried away. For shortening, I like half
> lard, half butter, but I usually use all butter because I haven't seen
> unadulterated lard in years. One of these days, I may look at the
> ingredients of the manteca de cerda in a bodega in town.
I've never gotten a "Cuisinart" --I have a small spice and herb chopper
that I hardly ever use, and a 5 qt and a 12 mixer (a "Kitchenaid" from
when it was owned by Hobart, and a Hobart) that I use a lot.
For the pie dough (and for biscuits, shortcakes and scones) the tool of
choice is the pastry blender.
(I have an elderly "Osterizer" that I use for malted milks and for
repairing broken gravies.)
I get manteca (lard) at the Walmart and I think the other groceries all
carry it. Don't expect to find it in the refrigerators.
Jerry Avins
The stuff in my supermarkets have hydrogenated lard and some other goodies.
Jerry
Larry Sheldon
>> I get manteca (lard) at the Walmart and I think the other groceries
>> all carry it. Don't expect to find it in the refrigerators.
>
> The stuff in my supermarkets have hydrogenated lard and some other goodies.
This is what mine looks like -- I also have a multi-pound pail that I am
emptying.
As I say, I don't think it is refrigerated.
http://todayeye.wordpress.com/2007/12/25/fat-of-the-land-manteca/600/
Must not have gotten it at Walmart, they stock "Morrell", their site says.
Interesting--come at it another way and get this:
http://www.walmart.com/catalog/product.do?product_id=10449262
And you are right--it does have additives. Never noticed that before.
Interesting.
Tried sweet (or "unsalted") butter a while back--tasted terrible!
Found that it has "butter, and natural flavors" -- makes it taste like
margarine.
So I use salted butter and leave the salt out of the recipe.
Larry Sheldon
> Interesting--come at it another way and get this:
> http://www.walmart.com/catalog/product.do?product_id=10449262
>
> And you are right--it does have additives. Never noticed that before.
>
> Interesting.
Morrell does too.
Lanny Chambers
wrote:
> Fold and roll top edge under lower edge, pressing on rim to seal; flute
> as desired.
Or, if you're making strudel, you can play the tuba instead.
Jerry Avins
>
>>> I get manteca (lard) at the Walmart and I think the other groceries
>>> all carry it. Don't expect to find it in the refrigerators.
>>
>> The stuff in my supermarkets have hydrogenated lard and some other
>> goodies.
>
> This is what mine looks like -- I also have a multi-pound pail that I am
> emptying.
>
> As I say, I don't think it is refrigerated.
>
> http://todayeye.wordpress.com/2007/12/25/fat-of-the-land-manteca/600/
>
> Must not have gotten it at Walmart, they stock "Morrell", their site says.
>
> Interesting--come at it another way and get this:
> http://www.walmart.com/catalog/product.do?product_id=10449262
>
> And you are right--it does have additives. Never noticed that before.
>
> Interesting.
>
> Tried sweet (or "unsalted") butter a while back--tasted terrible!
>
> Found that it has "butter, and natural flavors" -- makes it taste like
> margarine.
I use sweet butter without added flavor (probably buteric acid which, in
large enough concentration is the flavor of rancid). It depends on the
brand. Have you tried Land-O-Lakes?
> So I use salted butter and leave the salt out of the recipe.
I use sweet butter and leave the salt out too. There's a shaker on the
table for those who need it. The diet isn't onerous, but it's not by choice.
Larry Sheldon
>> So I use salted butter and leave the salt out of the recipe.
>
> I use sweet butter and leave the salt out too. There's a shaker on the
> table for those who need it. The diet isn't onerous, but it's not by
> choice.
Yes, in fact I think L o L was what I tried. But theey all say "natural
flavors".
Very disappointing.
Why the hell do they add "natural flavors" and "natural colors (many of
which are not, and make one of my daughters deathly ill.) to "natural food"?
I may have to make my own butter too. (Would get some real butter milk
which I like, too!)
jadel
> Jerry Avins wrote:
> >> So I use salted butter and leave the salt out of the recipe.
>
> > I use sweet butter and leave the salt out too. There's a shaker on the
> > table for those who need it. The diet isn't onerous, but it's not by
> > choice.
>
> Yes, in fact I think L o L was what I tried. But theey all say "natural
> flavors".
>
> Very disappointing.
>
> Why the hell do they add "natural flavors" and "natural colors (many of
> which are not, and make one of my daughters deathly ill.) to "natural food"?
>
The natural color addied to butter is annatto, and they add it because
people expect butter to be yellow, despite the fact that it is often
white.
You can buy bulk butter that does not contain coloring. Organic food
stores have it.
All good bakers use unsalted butter.
Years ago, when the Danish ambassador to the US was asked how American
Danish pastry compared with the Danish version, he said "We don't use
cement."
J. Del Col
Larry Sheldon
> On Mon, 02 Nov 2009 21:26:12 -0600, Lanny Chambers <la...@hummingbirds.net>
> wrote:
>
>> <(((*>In article <JhMHm.28$b_...@newsfe13.iad>, Jerry Avins <j...@ieee.org>
>> <(((*>wrote:
>> <(((*>
>> <(((*>> Fold and roll top edge under lower edge, pressing on rim to seal; flute
>> <(((*>> as desired.
>> <(((*>
>> <(((*>Or, if you're making strudel, you can play the tuba instead.
>
> Fortunately, I'd already swallowed my mouthful of coffee when I read this,
> otherwise I'd have to send you the bill for cleaning the beverage spew off my
> monitor. (That's assuming I wouldn't have snorted it out my nose instead, a very
> likely alternative.)
>
> Thank you so much for the morning belly laugh. It's a wonderful way to start the
> day...
In another group and from an earlier time the culture required a "C&C"
warning on things like that. (Cats and Coffee--put the cat down out of
your lap, swallow the coffee.)
A tradition worthy of revival here.
Larry Sheldon
> On Nov 2, 10:46 pm, Larry Sheldon <lfshel...@gmail.com> wrote:
>> Jerry Avins wrote:
>>>> So I use salted butter and leave the salt out of the recipe.
>>> I use sweet butter and leave the salt out too. There's a shaker on the
>>> table for those who need it. The diet isn't onerous, but it's not by
>>> choice.
>> Yes, in fact I think L o L was what I tried. But theey all say "natural
>> flavors".
>>
>> Very disappointing.
>>
>> Why the hell do they add "natural flavors" and "natural colors (many of
>> which are not, and make one of my daughters deathly ill.) to "natural food"?
>>
>
> The natural color addied to butter is annatto, and they add it because
> people expect butter to be yellow, despite the fact that it is often
> white.
>
> You can buy bulk butter that does not contain coloring. Organic food
> stores have it.
I don't mind the annato--its the FD&C stuff.....
I'll see if I can get a day pass to the Whole Foods store....
Had some cheddar cheese with my apple pie the other day--the cheese is
white.
>
> All good bakers use unsalted butter.
If I could find unadulterated butter I would, but I detest the "flavor"
of the stuff at retail. And as we saw yesterday, I'm not a very good
baker. Although I am frequently called upon to make pizza and several
kinds of breads and quick breads......
> Years ago, when the Danish ambassador to the US was asked how American
> Danish pastry compared with the Danish version, he said "We don't use
> cement."
I wonder how they do with biscuits and gravy.
And I wonder if he got the hotel New York version of "Danish"--"cement"
is a little rough, but "stale" or "aging" might not.
Cheryl Isaak
Sheldon" <lfsh...@gmail.com> wrote:
> Jester's mummy wrote:
>> On Mon, 02 Nov 2009 21:26:12 -0600, Lanny Chambers <la...@hummingbirds.net>
>> wrote:
>>
>>> <(((*>In article <JhMHm.28$b_...@newsfe13.iad>, Jerry Avins <j...@ieee.org>
>>> <(((*>wrote:
>>> <(((*>
>>> <(((*>> Fold and roll top edge under lower edge, pressing on rim to seal;
>>> flute
>>> <(((*>> as desired.
>>> <(((*>
>>> <(((*>Or, if you're making strudel, you can play the tuba instead.
>>
>> Fortunately, I'd already swallowed my mouthful of coffee when I read this,
>> otherwise I'd have to send you the bill for cleaning the beverage spew off my
>> monitor. (That's assuming I wouldn't have snorted it out my nose instead, a
>> very
>> likely alternative.)
>>
>> Thank you so much for the morning belly laugh. It's a wonderful way to start
>> the
>> day...
>
> In another group and from an earlier time the culture required a "C&C"
> warning on things like that. (Cats and Coffee--put the cat down out of
> your lap, swallow the coffee.)
>
> A tradition worthy of revival here.
I like that one - can I use it? Even if I'm a tea drinker?
Cheryl
Larry Sheldon
>> In another group and from an earlier time the culture required a "C&C"
>> warning on things like that. (Cats and Coffee--put the cat down out of
>> your lap, swallow the coffee.)
>>
>> A tradition worthy of revival here.
>
> I like that one - can I use it? Even if I'm a tea drinker?
So far as I know "C&C" is now a metatag--useful no matter the beverage,
or the exact species of the lap-critter. The key attributes are a
warning about things that might be unwelcome in your nose, and things
that are armed with things that hurt if deployed in a sudden launch.
Rick
coloring in the bag. You had to knead the bag to incorporated the
color--I guess that must date me--:)
Larry Sheldon
> Like the margarine that used to come in plastic bags and had a dot of
> coloring in the bag. You had to knead the bag to incorporated the
> color--I guess that must date me--:)
Been there, done that. Small packet of red powder, mixed in a bowl,
cube mold, the whole works.
Then the high-tech version--the red stuff was in a capsule in the side
of the bag, break the capsule, knead the bag, scoop it out into the molds.
Those were the days when lobbyists had real power.
I was always taught the colorant was carotene--I wonder if it was annato
instead.
When we could afford it. When we couldn't mom churned butter using the
huge brown jar Kodak D 75 Replenisher came in. (Dad worked in a
darkroom--I still have some of the paper boxes he brought home--the jars
were probably all lost to earthquakes.)
Ray
> As I say, I don't think it is refrigerated.
My grocery store keeps the lard (Morrell brand, I think) refrigerated,
but I don't know whether that's required.
Ray
> I'm thinking if I try this, I'll try wrapping the cages in waxed
> paper and cast the stuff in the cages (I've got 5 or six, I bet).
The hot suet mix might dissolve some of the wax from the paper. But
judging from the commercial suet cakes I've handled, the birds probably
wouldn't care about a little wax.
Birds aren't the only ones: the chocolate coating that Dairy Queen dips
their cones into contains paraffin wax so it hardens quickly when it
contacts the ice cream.
Cheryl Isaak
Sheldon" <lfsh...@gmail.com> wrote:
> Cheryl Isaak wrote:
>
>>> In another group and from an earlier time the culture required a "C&C"
>>> warning on things like that. (Cats and Coffee--put the cat down out of
>>> your lap, swallow the coffee.)
>>>
>>> A tradition worthy of revival here.
>>
>> I like that one - can I use it? Even if I'm a tea drinker?
>
> So far as I know "C&C" is now a metatag--useful no matter the beverage,
> or the exact species of the lap-critter. The key attributes are a
> warning about things that might be unwelcome in your nose, and things
> that are armed with things that hurt if deployed in a sudden launch.
>
Will do then...
C
Rick
> Larry Sheldon <lfsh...@gmail.com> wrote:
>
>> As I say, I don't think it is refrigerated.
>
> My grocery store keeps the lard (Morrell brand, I think) refrigerated,
> but I don't know whether that's required.
It is in bold letters on the front of the container.
Larry Sheldon
(only cost about $100 this time I think)....
The do stock the Armour brand Lard and it is now more loaded with
adulterants than before.
I'm going to sneak up the the pricey butcher's shop when my wife is out
of town this weekend--I'll see if they have lard available sans adulterants.
jadel
> Back on the subject of Lard--mad a stop at Walmart for a bottle of milk
> (only cost about $100 this time I think)....
>
Wal-Mart brand Great Value butter contains no coloring. I used some
this evening. The only ingredients listed are cream and salt, and the
butter is nearly white. IIRC, they sell GV sweet butter, too.
J. Del Col
Larry Sheldon
The label also suggests the are enough additives that it couldn't spoil
if it wanted to.
But I am think that pure lard shouldn't go rancid anyway--I think it is
other stuff contaminating the fat that make is go bad.
But I'll bet lots of people are really uncomfortable not refrigerating it.
What wusses we have become.
Larry Sheldon
> Larry Sheldon <lfsh...@gmail.com> wrote:
>
>> As I say, I don't think it is refrigerated.
>
> My grocery store keeps the lard (Morrell brand, I think) refrigerated,
> but I don't know whether that's required.
As I mentioned up-stream--Walmart here carries Armour, and it isn't
refrigerated--it is in the baking supplies aisle.
When I was a wee lad, refrigerator space was somewhere between small and
non-existent.
I don't remember lard being anywhere but a big bucket in the kitchen.
Some times under the baking table (one grandmothers), sometimes in a
"cooler[1]" (our house and the other grandmother's).
[1] I don't remember seeing them outside of California, a floor to
ceiling cupboard in or near the kitchen--had screens for shelves,
including an opening in the floor to the crawl-space or cellar below,
and an opening at the top into the attic. The notion was that the
cooler air under the house flowed up through the cupboard and out the
top. Stored stuff like lard and peanut butter, potatoes, onions, and
fresh fruit.
Larry Sheldon
I was just at the local wallyworld--had two brands of unsalted butter
(salted is also labeled "sweet" unless I got confused).
Both the Land of Lakes and the Great Value list "butter, natural flavor".
I don't recall either mentioning color.
Jerry Avins
> Jerry Avins wrote:
>
>>> So I use salted butter and leave the salt out of the recipe.
>>
>> I use sweet butter and leave the salt out too. There's a shaker on the
>> table for those who need it. The diet isn't onerous, but it's not by
>> choice.
>
> Yes, in fact I think L o L was what I tried. But theey all say "natural
> flavors".
>
> Very disappointing.
>
> Why the hell do they add "natural flavors" and "natural colors (many of
> which are not, and make one of my daughters deathly ill.) to "natural
> food"?
>
> I may have to make my own butter too. (Would get some real butter milk
> which I like, too!)
All butter is colored, anyway. New York (a big dairying state) was the
last to allow colored margarine in stores. Margarine came with a packet
of red dye (red #5?) and instructions on coloring it at home. One
assemblyman richly supplemented his income by annually introducing a
bill to allow colored margarine on store shelves and accepting a bribe
to withdraw it. A challenge was proceeding through the courts on the
ground that the law was too narrowly drawn when a freshman assemblyman
introduced a bill to ban artificial coloring of any table spread. It
passed. The dairy industry soon realized that they would have to sell
white butter whenever buttercups were out of season. Consumer advocates
(including the governor) blocked repeal unless All table spreads could
be colored, and the dairymen had to relent.
Jerry Avins
> Larry Sheldon <lfsh...@gmail.com> wrote:
>
>> As I say, I don't think it is refrigerated.
>
> My grocery store keeps the lard (Morrell brand, I think) refrigerated,
> but I don't know whether that's required.
Morrell is the stuff in my Stop%Shop, it has hydrogenated lard and other
additives.
Larry Sheldon
> Ray wrote:
>> Larry Sheldon <lfsh...@gmail.com> wrote:
>>
>>> As I say, I don't think it is refrigerated.
>>
>> My grocery store keeps the lard (Morrell brand, I think) refrigerated,
>> but I don't know whether that's required.
>
> Morrell is the stuff in my Stop%Shop, it has hydrogenated lard and other
> additives.
"Hydrogenated" doesn't bother me because Im think is just means
"hydrogen added" (with a little heat I assume) to make fats that are
liquid at room temperature solidify.
The other stuff----not so sure.
jadel
>
> >>> As I say, I don't think it is refrigerated.
>
> >> My grocery store keeps the lard (Morrell brand, I think) refrigerated,
> >> but I don't know whether that's required.
>
> > Morrell is the stuff in my Stop%Shop, it has hydrogenated lard and other
> > additives.
>
> "Hydrogenated" doesn't bother me because Im think is just means
> "hydrogen added" (with a little heat I assume) to make fats that are
> liquid at room temperature solidify.
>
> The other stuff----not so sure.
Hydrogenated fat is also known as saturated fat, not good news for the
arteries.
J. Del Col
jadel
http://www.practicallyedible.com/edible.nsf/pages/Lard
J. Del Col
Larry Sheldon
Oh. I'll bet I knew that and forgot.
dickr2
<snip>
>
> Hydrogenated fat is also known as saturated fat, not good news for the
> arteries.
>
:-)
Dick
Jerry Avins
> Jerry Avins wrote:
>> Ray wrote:
>>> Larry Sheldon <lfsh...@gmail.com> wrote:
>>>
>>>> As I say, I don't think it is refrigerated.
>>>
>>> My grocery store keeps the lard (Morrell brand, I think)
>>> refrigerated, but I don't know whether that's required.
>>
>> Morrell is the stuff in my Stop%Shop, it has hydrogenated lard and
>> other additives.
>
> "Hydrogenated" doesn't bother me because Im think is just means
> "hydrogen added" (with a little heat I assume) to make fats that are
> liquid at room temperature solidify.
That produces the dreaded trans fats.
> The other stuff----not so sure.
I suppose it depends on what other stuff.
Rick
not put tape on 3 sides and then patch in the suet.
Lanny Chambers
dickr2 <dic...@frontier.com> wrote:
> > Hydrogenated fat is also known as saturated fat, not good news for the
> > arteries.
> >
> Probably not good for folks who eat suet, but what's the effect on birds?
It's supposedly equivalent to eating bugs, and just what they need. It
would be a mistake to extrapolate human physiology to birds.
--
Lanny Chambers
St. Louis, MO
Ray
> Larry Sheldon wrote:
>> "Hydrogenated" doesn't bother me because Im think is just means
>> "hydrogen added" (with a little heat I assume) to make fats that
>> are liquid at room temperature solidify.
>
> That produces the dreaded trans fats.
Unless it's fully hydrogenated, in which case it's saturated (if my
brain hasn't completely atrophied since Organic Chem, that's what
saturated means) but doesn't contain trans fats.
When I bought some really cheap peanut butter[1] for making suet it had
a rather waxy appearance, unlike any PB I'd seen before. The label
listed "fully hydrogenated" vegetable oil, which I assume was the
reason for the waxiness.
[1] "Valu Time" brand, about half the price of the real stuff
dickr2
Way back there was a parent's evening at a school that one of my
kids attended. The parents were separated into small groups, each
with a table, a blender, a bag of salted in the shell peanuts, and
a bottle of vegetable oil. We were instructed to make peanut butter.
Huh?
Somewhat intuitive; shell the peanuts, add the oil, put the blender
on high speed, and voila! Peanut butter! And it was good.
I haven't tried this since, but I often wonder what other oils
would work ... peanut, canola, olive?
Dick in MN
jadel
The best peanut butter uses peanut oil, but only a couple tablespoons
for about four cups of fresh-roasted peanuts. Any neutral oil would
do, but not 5W-20.
Unfortunately, the big name peanut butters may include canola oil,
molasses and sugar.
J. Del Col (not a big fan of peanut butter)
Jerry Avins
http://www.kremaproducts.com/default.asp
As far as I know, the only oil is from the peanuts themselves. I get
most of my peanut butter fresh ground at Whole Earth, so I know that has
nothing added. Crazy Richard tasted a smidgen better, but the oil has
separated out on the store shelf. I keep peanut butter in the frige to
avoid separation.
Martin Jensen
> Jerry Avins wrote:
>> Ray wrote:
>>> Larry Sheldon <lfsh...@gmail.com> wrote:
>>>
>>>> As I say, I don't think it is refrigerated.
>>>
>>> My grocery store keeps the lard (Morrell brand, I think)
>>> refrigerated, but I don't know whether that's required.
>>
>> Morrell is the stuff in my Stop%Shop, it has hydrogenated lard and
>> other additives.
>
> "Hydrogenated" doesn't bother me because Im think is just means
> "hydrogen added" (with a little heat I assume) to make fats that are
> liquid at room temperature solidify.
>
> The other stuff----not so sure.
When fats are "hydrogenated," their molecules are strung together, converting
them into trans-fats, which do not break down well in our digestive processes.
I try not to eat anything containing hydrogenated fats, but bakers and food
processors defeat most efforts to avoid them altogether.
Martin Jensen
Choose peanut oil for peanut butter -- stingily.
Larry Sheldon
> As far as I know, the only oil is from the peanuts themselves. I get
> most of my peanut butter fresh ground at Whole Earth, so I know that has
> nothing added. Crazy Richard tasted a smidgen better, but the oil has
> separated out on the store shelf. I keep peanut butter in the frige to
> avoid separation.
That is what I thought I remembered--just grind peanuts with the same
grinder we used for minced meat pie filling (and farther back in the
memory darkness, hamburger and sausage). Clamped on a table edge.
Later years, Dad burned up a couple of blenders making peanut butter.
Rick
> Jerry Avins wrote:
>
>> As far as I know, the only oil is from the peanuts themselves. I get
>> most of my peanut butter fresh ground at Whole Earth, so I know that
>> has nothing added. Crazy Richard tasted a smidgen better, but the oil
>> has separated out on the store shelf. I keep peanut butter in the
>> frige to avoid separation.
>
> That is what I thought I remembered--just grind peanuts with the same
> grinder we used for minced meat pie filling (and farther back in the
> memory darkness, hamburger and sausage). Clamped on a table edge.
>
> Later years, Dad burned up a couple of blenders making peanut butter.
I make mincemeat every year it ranks right up there with Plum Pudding.
Larry Sheldon
> Larry Sheldon wrote:
>> Jerry Avins wrote:
>>
>>> As far as I know, the only oil is from the peanuts themselves. I get
>>> most of my peanut butter fresh ground at Whole Earth, so I know that
>>> has nothing added. Crazy Richard tasted a smidgen better, but the oil
>>> has separated out on the store shelf. I keep peanut butter in the
>>> frige to avoid separation.
>>
>> That is what I thought I remembered--just grind peanuts with the same
>> grinder we used for minced meat pie filling (and farther back in the
>> memory darkness, hamburger and sausage). Clamped on a table edge.
>>
>> Later years, Dad burned up a couple of blenders making peanut butter.
> mincemeat pie-- you are making my mouth water
> I make mincemeat every year it ranks right up there with Plum Pudding.
I still have one jar from the last batch my parents made--a very long
time ago.
Minced [chopped] MEAT, and a lot of other stuff.
Some times I think about trying to make some, but not many in my family
like it, so I probably won't ever do it. Another art adying.
Larry Sheldon
> Rick wrote:
>> Larry Sheldon wrote:
>>> Jerry Avins wrote:
>>>
>>>> As far as I know, the only oil is from the peanuts themselves. I get
>>>> most of my peanut butter fresh ground at Whole Earth, so I know that
>>>> has nothing added. Crazy Richard tasted a smidgen better, but the
>>>> oil has separated out on the store shelf. I keep peanut butter in
>>>> the frige to avoid separation.
>>>
>>> That is what I thought I remembered--just grind peanuts with the same
>>> grinder we used for minced meat pie filling (and farther back in the
>>> memory darkness, hamburger and sausage). Clamped on a table edge.
>>>
>>> Later years, Dad burned up a couple of blenders making peanut butter.
>> mincemeat pie-- you are making my mouth water
>> I make mincemeat every year it ranks right up there with Plum Pudding.
>
> I still have one jar from the last batch my parents made--a very long
> time ago.
>
> Minced [chopped] MEAT, and a lot of other stuff.
>
> Some times I think about trying to make some, but not many in my family
> like it, so I probably won't ever do it. Another art adying.
I just realized that we have come full circle, since suet was an
important ingredient in the minced meat for pies.
Rick
> Rick wrote:
>> Larry Sheldon wrote:
>>> Jerry Avins wrote:
>>>
>>>> As far as I know, the only oil is from the peanuts themselves. I get
>>>> most of my peanut butter fresh ground at Whole Earth, so I know that
>>>> has nothing added. Crazy Richard tasted a smidgen better, but the
>>>> oil has separated out on the store shelf. I keep peanut butter in
>>>> the frige to avoid separation.
>>>
>>> That is what I thought I remembered--just grind peanuts with the same
>>> grinder we used for minced meat pie filling (and farther back in the
>>> memory darkness, hamburger and sausage). Clamped on a table edge.
>>>
>>> Later years, Dad burned up a couple of blenders making peanut butter.
>> mincemeat pie-- you are making my mouth water
>> I make mincemeat every year it ranks right up there with Plum Pudding.
>
> I still have one jar from the last batch my parents made--a very long
> time ago.
>
> Minced [chopped] MEAT, and a lot of other stuff.
>
> Some times I think about trying to make some, but not many in my family
> like it, so I probably won't ever do it. Another art adying.
>
>
spouse and I love it.
Rick
> Larry Sheldon wrote:
>> Rick wrote:
>>> Larry Sheldon wrote:
>>>> Jerry Avins wrote:
>>>>
>>>>> As far as I know, the only oil is from the peanuts themselves. I
>>>>> get most of my peanut butter fresh ground at Whole Earth, so I know
>>>>> that has nothing added. Crazy Richard tasted a smidgen better, but
>>>>> the oil has separated out on the store shelf. I keep peanut butter
>>>>> in the frige to avoid separation.
>>>>
>>>> That is what I thought I remembered--just grind peanuts with the
>>>> same grinder we used for minced meat pie filling (and farther back
>>>> in the memory darkness, hamburger and sausage). Clamped on a table
>>>> edge.
>>>>
>>>> Later years, Dad burned up a couple of blenders making peanut butter.
>>> mincemeat pie-- you are making my mouth water
>>> I make mincemeat every year it ranks right up there with Plum Pudding.
>>
>> I still have one jar from the last batch my parents made--a very long
>> time ago.
>>
>> Minced [chopped] MEAT, and a lot of other stuff.
>>
>> Some times I think about trying to make some, but not many in my
>> family like it, so I probably won't ever do it. Another art adying.
>
> I just realized that we have come full circle, since suet was an
> important ingredient in the minced meat for pies.
>
Larry Sheldon
Yeah, stark white and flaky. From sheep, it seems like.
Larry Sheldon
I wonder if there is another on the planet that likes old fashioned
fruit cake.
Soaked in brandy for a while.
Jerry Avins
I prefer rum baba. (Baba au rhum.)
Larry Sheldon
I started to say rum, then decided hmmmmm California, must have been
brandy.....
Not sure which actually--might have been each by different authors.
Rick
regularly from Thanksgiving to Christmas Day--yum, yum. :)
Cheryl Isaak
n-KdncQ88oXd3W_X...@giganews.com, "Rick"
<fhol...@nospam.cableone.net> wrote:
I love it, but I'm a party of one now. The taste skipped my mother to me.
Cheryl
Cheryl Isaak
Sheldon" <lfsh...@gmail.com> wrote:
Raising my hand.
C
maryann kolb
I do!! My Grandmother was a teetotaler but her fruit cake could curl
your hair. ;-)
Mary Ann
Howard Lester
"Jerry Avins" wrote
> I prefer rum baba. (Baba au rhum.)
I prefer Hey Baba Reba. (I said HEYYY Baba Reba!)
Ray
> That is what I thought I remembered--just grind peanuts with the
> same grinder we used for minced meat pie filling (and farther back
> in the memory darkness, hamburger and sausage). Clamped on a
> table edge.
I did that as a kid; it tasted kind of metallic, and was a bit dry. A
little added oil helped.
Ray
> The best peanut butter uses peanut oil, but only a couple tablespoons
> for about four cups of fresh-roasted peanuts. Any neutral oil would
> do, but not 5W-20.
>
> Unfortunately, the big name peanut butters may include canola oil,
> molasses and sugar.
I use Smuckers. Ingredients: peanuts, salt. I assume this means they
don't add any extra peanut oil.
Larry Sheldon
Me too--same assumption. Lota fun getting the oil back in the peanut
butter.
Leon Fisk
<chery...@comcast.net> wrote:
>On 11/4/09 10:02 PM, in article
>n-KdncQ88oXd3W_X...@giganews.com, "Rick"
><fhol...@nospam.cableone.net> wrote:
<snip>
>> I know the feeling, my children all grown do not like it either but, my
>> spouse and I love it.
>I love it, but I'm a party of one now. The taste skipped my mother to me.
>
>Cheryl
Good stuff, Maynard!
I've never met a fruitcake I didn't like, but some I like
better than others :)
--
Leon Fisk
Grand Rapids MI/Zone 5b
Remove no.spam for email
Cheryl Isaak
"Leon Fisk" <lf...@no.spam.iserv.net> wrote:
> On Thu, 05 Nov 2009 07:03:51 -0500, Cheryl Isaak
> <chery...@comcast.net> wrote:
>
>> On 11/4/09 10:02 PM, in article
>> n-KdncQ88oXd3W_X...@giganews.com, "Rick"
>> <fhol...@nospam.cableone.net> wrote:
> <snip>
>>> I know the feeling, my children all grown do not like it either but, my
>>> spouse and I love it.
>> I love it, but I'm a party of one now. The taste skipped my mother to me.
>>
>> Cheryl
>
> Good stuff, Maynard!
>
> I've never met a fruitcake I didn't like, but some I like
> better than others :)
Hmm, maybe it's time to make a batch or three - but none of those horrid
candied cherries. Maybe find that one that used dried cherries?
C
Larry Sheldon
>> I've never met a fruitcake I didn't like, but some I like
>> better than others :)
>
> Hmm, maybe it's time to make a batch or three - but none of those horrid
> candied cherries. Maybe find that one that used dried cherries?
I like them all--candied fruit in balance, dried fruit in balance.....
Jerry Avins
My MIL used to make her own. She would soak pitted cherries with a
little sugar (she had one of those little tools) in grain alcohol (sold
in liquor stores as Gold Seal or Everclear) which is great at sucking
water out of just about anything, including air. After a couple of
monthss, she would replace the treated cherries with a fresh batch,
using the same alcohol, which was diluted by the water and infused with
some of the cherry-juice flavor. By the second batch was done, the
alcohol was down to about 60 proof and eminently suitable for drinking
(but she detested alcohol). Devine! See "Cherry Wishniac".
jadel
> > "Leon Fisk" <lf...@no.spam.iserv.net> wrote:
>
> >> On Thu, 05 Nov 2009 07:03:51 -0500, Cheryl Isaak
> >> <cherylis...@comcast.net> wrote:
>
> >>> On 11/4/09 10:02 PM, in article
> >>> <fholbr...@nospam.cableone.net> wrote:
> >> <snip>
> >>>> I know the feeling, my children all grown do not like it either but, my
> >>>> spouse and I love it.
> >>> I love it, but I'm a party of one now. The taste skipped my mother to me.
>
> >>> Cheryl
> >> Good stuff, Maynard!
>
> >> I've never met a fruitcake I didn't like, but some I like
> >> better than others :)
>
> > Hmm, maybe it's time to make a batch or three - but none of those horrid
> > candied cherries. Maybe find that one that used dried cherries?
>
> My MIL used to make her own. She would soak pitted cherries with a
> little sugar (she had one of those little tools) in grain alcohol (sold
> in liquor stores as Gold Seal or Everclear) which is great at sucking
> water out of just about anything, including air. After a couple of
> monthss, she would replace the treated cherries with a fresh batch,
> using the same alcohol, which was diluted by the water and infused with
> some of the cherry-juice flavor. By the second batch was done, the
> alcohol was down to about 60 proof and eminently suitable for drinking
> (but she detested alcohol). Devine! See "Cherry Wishniac".
>
> Jerry
> --
> Engineering is the art of making what you want from things you can get.
>
> - Show quoted text -
Devine? Andy? "Hey, Wild Bill! Wait fer me!"
J. Del Col
dickr2
I understand that some recipes call for adding lots of
brandy or similar liquor over a period of time.
On a somewhat related note:
Jesus fed the multitude with a little bit of bread and
fish. I maintain that he fed them fruitcake and lutefisk,
and everyone said "No thanks, I'm full".
:-)
Dick in MN
jadel
> > On 11/6/09 11:48 AM, in article smk8f5580b80o7vvi1ggvf5utc52rtv...@4ax.com,
> > "Leon Fisk" <lf...@no.spam.iserv.net> wrote:
>
> >> On Thu, 05 Nov 2009 07:03:51 -0500, Cheryl Isaak
> >> <cherylis...@comcast.net> wrote:
>
> >>> On 11/4/09 10:02 PM, in article
> >>> <fholbr...@nospam.cableone.net> wrote:
> >> <snip>
> >>>> I know the feeling, my children all grown do not like it either but, my
> >>>> spouse and I love it.
> >>> I love it, but I'm a party of one now. The taste skipped my mother to me.
>
> >>> Cheryl
> >> Good stuff, Maynard!
>
> >> I've never met a fruitcake I didn't like, but some I like
> >> better than others :)
>
> > Hmm, maybe it's time to make a batch or three - but none of those horrid
> > candied cherries. Maybe find that one that used dried cherries?
>
> My MIL used to make her own. She would soak pitted cherries with a
> little sugar (she had one of those little tools) in grain alcohol (sold
> in liquor stores as Gold Seal or Everclear) which is great at sucking
> water out of just about anything, including air. After a couple of
> monthss, she would replace the treated cherries with a fresh batch,
> using the same alcohol, which was diluted by the water and infused with
> some of the cherry-juice flavor. By the second batch was done, the
> alcohol was down to about 60 proof and eminently suitable for drinking
> (but she detested alcohol). Devine! See "Cherry Wishniac".
>
> Jerry
> --
Andy Devine-- "Plunk your magic twanger, Froggy!"
J. Del Col
Steve.IA
ec7e0f...@j24g2000yqa.googlegroups.com:
> Plunk your magic twanger, Froggy!
J,
I'd completely forgotten that one. Which led me to You-Tube
http://www.youtube.com/watch?v=YYZazW9Ja1k
which suggested some Soupy Sales clips which almost made me late for my
afternoon school bus route.
Thanks for the flashback.
Steve
--
"...WHAT'S WRONG IS THAT EVERYONE IS SO SURE THEY'RE RIGHT!
THATS PRETTY SCARY - THE FUTURE, I THINK, IS PRETTY SCARY."
- Owen Meany -
'A Prayer for Owen Meany' - John Irving
Larry Sheldon
> Can a person get a DWI after eating too much fruitcake?
> I understand that some recipes call for adding lots of
> brandy or similar liquor over a period of time.
I'm guessing that a lot of the alcohol is gone by the time you eat
it--but here in Nebraska chronic drunks have to have a gadget they have
to blow into to start their car.
Use of mouth wash is said to prevent starting--I have no first hand
experience.
> On a somewhat related note:
> Jesus fed the multitude with a little bit of bread and
> fish. I maintain that he fed them fruitcake and lutefisk,
> and everyone said "No thanks, I'm full".
I've heard that a lot--I like fruitcake, but don't like fish much......
dickr2
> jadel <delc...@ab.edu> wrote in news:2cc19cd1-15c0-4ea7-9602-
> ec7e0f...@j24g2000yqa.googlegroups.com:
>
>>Plunk your magic twanger, Froggy!
>
>
http://michelesworld.net/dmm/frog/gremlin/ed.htm
Memories!
Dick in MN
Larry Sheldon
<mode=LittleKid, voice=chirpy>Hi! I'm Buster Brown. I live in a shoe.
This is my dog Tige, he lives here too!</mode>
>
> Memories!
Saturday morning on the radio.
(We have now covered 100% of what I remember about the program, except
that it was probably on KFI.)
Jerry Avins
There's little relation between fish and lutefisk.
Larry Sheldon
> Larry Sheldon wrote:
>> dickr2 wrote:
>>> Can a person get a DWI after eating too much fruitcake?
>>> I understand that some recipes call for adding lots of
>>> brandy or similar liquor over a period of time.
>>
>> I'm guessing that a lot of the alcohol is gone by the time you eat
>> it--but here in Nebraska chronic drunks have to have a gadget they
>> have to blow into to start their car.
>>
>> Use of mouth wash is said to prevent starting--I have no first hand
>> experience.
>>
>>> On a somewhat related note:
>>> Jesus fed the multitude with a little bit of bread and
>>> fish. I maintain that he fed them fruitcake and lutefisk,
>>> and everyone said "No thanks, I'm full".
>>
>> I've heard that a lot--I like fruitcake, but don't like fish much......
>
> There's little relation between fish and lutefisk.
lutefisk = lye fish. No, as to the connection between that and food.......
Jerry Avins
> Jerry Avins wrote:
>> Larry Sheldon wrote:
>>> dickr2 wrote:
>>>> Can a person get a DWI after eating too much fruitcake?
>>>> I understand that some recipes call for adding lots of
>>>> brandy or similar liquor over a period of time.
>>>
>>> I'm guessing that a lot of the alcohol is gone by the time you eat
>>> it--but here in Nebraska chronic drunks have to have a gadget they
>>> have to blow into to start their car.
>>>
>>> Use of mouth wash is said to prevent starting--I have no first hand
>>> experience.
>>>
>>>> On a somewhat related note:
>>>> Jesus fed the multitude with a little bit of bread and
>>>> fish. I maintain that he fed them fruitcake and lutefisk,
>>>> and everyone said "No thanks, I'm full".
>>>
>>> I've heard that a lot--I like fruitcake, but don't like fish much......
>>
>> There's little relation between fish and lutefisk.
>
> lutefisk = lye fish. No, as to the connection between that and food.......
"when cooking and eating lutefisk, it is important to clean the lutefisk
and its residue off pans, plates, and utensils immediately. lutefisk
left overnight becomes nearly impossible"
2 1/2 pounds Lutfisk
1 cup Slaked lime
2 quarts Oak or maple ashes
***MUSTARD SAUCE***
2 tablespoons Butter
1 dash Pepper
3 tablespoons Flour
3 cups Fish stock
1/2 teaspoon Salt
1 tablespoon Prepared mustard
Turn this recipe into a puzzle! [click]
Directions:
Saw fish into 3 parts, clean thoroughly and place in a wooden bowl or
pail. Add water to cover and set in a cool place for 5 to 6 days. Change
water each day.
Remove fish and thoroughly clean wooden bowl. Make a solution of water,
lime and ashes and allow to stand overnight. Drain off clear liquid and
pour over soaked fish, set in a cool place for 7 days.
When fish is soft, remove from solution, scrub bowl well and soak fish
for several days in cold clear water. Cook in boiling salted water at
simmering temperature for about 20 minutes. Drain well and serve.
The Norwegians serve the fish with melted butter; the Swedes serve it
with white or mustard sauce. Allow 1/3 pound per person.
MUSTARD SAUCE: Melt butter, blend in flour, salt and pepper, add fish
stock gradually, stirring constantly until thickened then cook for an
additional 3 minutes. Add mustard and remaining butter. Serve with
boiled lutfisk, haddock or cod.
NOTE: If fish stock is salty do not add salt listed.
This is food?
Cheryl Isaak
Sheldon" <lfsh...@gmail.com> wrote:
> Cheryl Isaak wrote:
>
>>> I've never met a fruitcake I didn't like, but some I like
>>> better than others :)
>>
>> Hmm, maybe it's time to make a batch or three - but none of those horrid
>> candied cherries. Maybe find that one that used dried cherries?
>
> I like them all--candied fruit in balance, dried fruit in balance.....
This is delicious and I do it with and with out the hazelnuts.
***
CHOCOLATE PANFORTE
makes one 9-inch cake
*Unlike most fruitcakes, this one is ready to eat as soon as it cools.*
4 oz whole hazelnuts (3/4 cup)
Soft butter for pan
3 oz dried cherries (1/2 cup)
2 tb. Brandy
3 oz. best quality unsweetened chocolate, finely chopped (3/4 cup)
1 1/4 oz. best quality bittersweet chocolate, finely chopped
(1/4 cup)
1 cup plus 1/2 tb. all-purpose flour
1 1/2 tsp cinnamon
2/3 cup honey
2/3 cup light-brown sugar, firmly packed
1/2 tsp best quality cocoa powder
1. Heat oven to 350F. Spread nuts on a baking pan. Bake until fragrant,
about 10 minutes. Rub warm nuts in a clean kitchen towel to remove
skins. Set aside.
2. Reduce oven heat to 300F. Brush a 9" springform pan with soft butter,
fit with circle of parchment, brush parchment with butter, and set
aside.
3. Combine fruit, nuts, brandy and chocolates in a medium bowl, set
aside. Sift 1 cup flour and 1/2 tsp cinnamon in a bowl.
4 Combine honey and sugar in a saucepan. Stirring, bring sugar to a
boil; reduce heat. Simmer for 2 minutes. Combine with dried fruit
mixture, stirring until combined. Fold in flour; mix to combine. Pour
into prepared pan.
5. With wet hands or small metal spatula, press the mixture to form a
level layer. Combine the remaining 1/2 tb flour, 1 tsp cinnamon, and
cocoa. Sift over unbaked cake. Bake until set, about 30 minutes. Remove
from oven, and cool. Gently brush off flour coating before serving. Keep
in an airtight container up to 1 week.
maryann kolb
<chery...@comcast.net> wrote:
>On 11/6/09 11:48 AM, in article smk8f5580b80o7vvi...@4ax.com,
>"Leon Fisk" <lf...@no.spam.iserv.net> wrote:
>
>> On Thu, 05 Nov 2009 07:03:51 -0500, Cheryl Isaak
>> <chery...@comcast.net> wrote:
>>
>>> On 11/4/09 10:02 PM, in article
>>> n-KdncQ88oXd3W_X...@giganews.com, "Rick"
>>> <fhol...@nospam.cableone.net> wrote:
>> <snip>
>>>> I know the feeling, my children all grown do not like it either but, my
>>>> spouse and I love it.
>>> I love it, but I'm a party of one now. The taste skipped my mother to me.
>>>
>>> Cheryl
>>
>> Good stuff, Maynard!
>>
>> I've never met a fruitcake I didn't like, but some I like
>> better than others :)
>
>Hmm, maybe it's time to make a batch or three - but none of those horrid
>candied cherries. Maybe find that one that used dried cherries?
>
>
>C
All of this is very OT but years ago I had a recipe for a fruit cake
that somehow ended up in candied orange rinds.I used to give them to
my children's teachers for Christmas. Well, somewhere along the line
I lost the recipe and have been looking for it ever since. anyone out
there have it?
Mary Ann
Gerry
wrote:
>>C
>All of this is very OT but years ago I had a recipe for a fruit cake
>that somehow ended up in candied orange rinds.I used to give them to
>my children's teachers for Christmas. Well, somewhere along the line
>I lost the recipe and have been looking for it ever since. anyone out
>there have it?
>
>Mary Ann
Hi Mary Ann
Try these links:
http://www.theeasyrecipe.com/recipe/17762/Candied-Holiday-Fruitcake.html
http://www.theeasyrecipe.com/recipe/25114/Fruit-Cake-Myrtle.html
http://www.astray.com/recipes/?show=California%20christmas%20fruitcake%20i%2Fii
http://www.astray.com/recipes/?show=Candied%20holiday%20fruitcake
http://fooddownunder.com/cgi-bin/recipe.cgi?r=42388
Gerry near Brandon in south-western Manitoba
49� 52' 20"N and -100� 1' 25"W elev: 1327 ft(404.5 m)
mleblanca
> Steve.IA wrote:
> > jadel <delco...@ab.edu> wrote in news:2cc19cd1-15c0-4ea7-9602-
> > ec7e0f080...@j24g2000yqa.googlegroups.com:
>
> >>Plunk your magic twanger, Froggy!
>
> Also check out the pre Andy Devine Buster Brown show that I remember:http://michelesworld.net/dmm/frog/gremlin/ed.htm
>
> Memories!
> Dick in MN
Yes, indeed that's the one I remember:
Smilin' Ed Mc Connell
there was also Midnight the Cat...............
By 1953 I was more interested in boys than Andy Devine!
Emilie
NorCal