Salami (Photo)
Pandora
For the people interested I can give the recipe: Very simple, very good!
Cheers
Pandora
http://tinypic.com/70v0g3.jpg
http://tinypic.com/70v0q0.jpg
Cheers
Pandora
Damsel
> I made this salami with chocolate and biscuits. It seems real!
> For the people interested I can give the recipe: Very simple, very good!
>
> http://tinypic.com/70v0g3.jpg
> http://tinypic.com/70v0q0.jpg
It looks wonderful, Pandora! Yes, please post the recipe!
Carol
Pandora
"Damsel" wrote
Pandora said:
>> I made this salami with chocolate and biscuits. It seems real!
>> For the people interested I can give the recipe: Very simple, very good!
>>
>> http://tinypic.com/70v0g3.jpg
>> http://tinypic.com/70v0q0.jpg
>
> It looks wonderful, Pandora! Yes, please post the recipe!
Ok.
CHOCOLATE SALAMI
2 whole eggs;
Butter 125 gr.
Bitter cocoa 100 gr.
1/2 glass of rum or other liqueurs.
Dry biscuit (dry biscuits for milk, not too sweet) 250 gr.
--------------------------------------------------------------
Mince the biscuits roughly with a rolling pin or with fingers.
In another bowl, scramble the eggs . Then add the cocoa, the sugar and the
liqueur (rum or analcholic for children). Then add the biscuits. The mixture
must be hard and rough.. Put the mixture over an alluminium paper and give
it the form of salami (little or big). Put in the fridge for half a day.
This cake must always be kept in the fridge!
When is cold. you can decorate it with string and icing sugar.
I hope you understand!
Cheers
Pandora
Damsel
> >> http://tinypic.com/70v0g3.jpg
> >> http://tinypic.com/70v0q0.jpg
> >
> CHOCOLATE SALAMI
>
> 2 whole eggs;
> Butter 125 gr.
> Bitter cocoa 100 gr.
> 1/2 glass of rum or other liqueurs.
> Dry biscuit (dry biscuits for milk, not too sweet) 250 gr.
> --------------------------------------------------------------
> Mince the biscuits roughly with a rolling pin or with fingers.
> In another bowl, scramble the eggs . Then add the cocoa, the sugar and the
> liqueur (rum or analcholic for children). Then add the biscuits. The mixture
> must be hard and rough.. Put the mixture over an alluminium paper and give
> it the form of salami (little or big). Put in the fridge for half a day.
> This cake must always be kept in the fridge!
> When is cold. you can decorate it with string and icing sugar.
> I hope you understand!
Yup, it makes perfect sense! I'm just not sure how much a half glass of
liqueur is. This looks so yummy, Pandora!
Carol
Margaret Suran
Pandora wrote:
> "Damsel" wrote
> Pandora said:
>
>>>I made this salami with chocolate and biscuits. It seems real!
>>>For the people interested I can give the recipe: Very simple, very good!
>>>
>>>http://tinypic.com/70v0g3.jpg
>>>http://tinypic.com/70v0q0.jpg
>>
>>It looks wonderful, Pandora! Yes, please post the recipe!
>
>
> Ok.
> CHOCOLATE SALAMI
>
> 2 whole eggs;
> Butter 125 gr.
> Bitter cocoa 100 gr.
> 1/2 glass of rum or other liqueurs.
> Dry biscuit (dry biscuits for milk, not too sweet) 250 gr.
Thank you, that will make great Holiday gifts.
Is "bitter cocoa" the unsweetened kind?
What kind of cookies or biscuits do you use?
When you mention "milk", do you use any in the salami?
Sorry for all the questions, but I am the kind of person who follows
recipes and i do not want to go wrong.
>
Pandora
"Margaret Suran" <marg...@no.spam.for.me.invalid> ha scritto nel messaggio
news:datg9...@news2.newsguy.com...
>
>
> Pandora wrote:
>> "Damsel" wrote
>> Pandora said:
>>
>>>>I made this salami with chocolate and biscuits. It seems real!
>>>>For the people interested I can give the recipe: Very simple, very good!
>>>>
>>>>http://tinypic.com/70v0g3.jpg
>>>>http://tinypic.com/70v0q0.jpg
>>>
>>>It looks wonderful, Pandora! Yes, please post the recipe!
>>
>>
>> Ok.
>> CHOCOLATE SALAMI
>>
>> 2 whole eggs;
>> Butter 125 gr.
>> Bitter cocoa 100 gr.
>> 1/2 glass of rum or other liqueurs.
>> Dry biscuit (dry biscuits for milk, not too sweet) 250 gr.
>
>
> Thank you, that will make great Holiday gifts.
>
> Is "bitter cocoa" the unsweetened kind?
yes. It is the powder of bitter cocoa
>
> What kind of cookies or biscuits do you use?
I use "biscuits Oro Saiwa" (Similar to militar gallets, not very sweet).
They are very simple biscuit!
> When you mention "milk", do you use any in the salami?
> No, I don't use milk to make this salami but if you want some of
> analcholic you can use it instead of liqueur.
I said milk only to explain that the kind of biscuits I use are good for
milk IMHO.
> Sorry for all the questions, but I am the kind of person who follows
> recipes and i do not want to go wrong.
Yes! I understand you! Me too. Ask me when you want. If you search on
italian web you can search "biscotti Orosaiwa" (the imagines that I found
are so little that I can't post you).
Cheers and thank you
Pandora
>
>
>>
Wayne Boatwright
>
> "Margaret Suran" <marg...@no.spam.for.me.invalid> ha scritto nel
> messaggio news:datg9...@news2.newsguy.com...
>>
>>
>> Pandora wrote:
>>> "Damsel" wrote
>>> Pandora said:
>>>
>>>>>I made this salami with chocolate and biscuits. It seems real!
>>>>>For the people interested I can give the recipe: Very simple, very
>>>>>good!
>>>>>
>>>>>http://tinypic.com/70v0g3.jpg http://tinypic.com/70v0q0.jpg
>>>>
>>>>It looks wonderful, Pandora! Yes, please post the recipe!
>>>
>>>
>>> Ok.
>>> CHOCOLATE SALAMI
>>>
>>> 2 whole eggs;
>>> Butter 125 gr.
>>> Bitter cocoa 100 gr.
>>> 1/2 glass of rum or other liqueurs.
>>> Dry biscuit (dry biscuits for milk, not too sweet) 250 gr.
>>
>>
>> Thank you, that will make great Holiday gifts.
>>
>> Is "bitter cocoa" the unsweetened kind?
>
> yes. It is the powder of bitter cocoa
>>
>> What kind of cookies or biscuits do you use?
>
> I use "biscuits Oro Saiwa" (Similar to militar gallets, not very sweet).
> They are very simple biscuit!
Margaret, I doubt you'll find these, even in Manhattan. However, they do
seem to be commonly used (crushed) in Italian desserts. I think an
acceptable equivalent might be British "digestive biscuits", which you
should no trouble finding in some shops.
>> When you mention "milk", do you use any in the salami?
>
>> No, I don't use milk to make this salami but if you want some of
>> analcholic you can use it instead of liqueur.
> I said milk only to explain that the kind of biscuits I use are good for
> milk IMHO.
Yes, to eat with milk, even for "dunking".
>> Sorry for all the questions, but I am the kind of person who follows
>> recipes and i do not want to go wrong.
>
> Yes! I understand you! Me too. Ask me when you want. If you search on
> italian web you can search "biscotti Orosaiwa" (the imagines that I
> found are so little that I can't post you).
> Cheers and thank you
> Pandora
>>
>>
>>>
>
>
>
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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Pandora
"Wayne Boatwright" wrote:
> Margaret, I doubt you'll find these, even in Manhattan. However, they do
> seem to be commonly used (crushed) in Italian desserts. I think an
> acceptable equivalent might be British "digestive biscuits", which you
> should no trouble finding in some shops.
Yes!!!! The "Digestive Biscuit"!!!! All right! I think they are good fore
this recipe!!! OKAYYYYY!
> Yes, to eat with milk, even for "dunking".
Yes, also for dunking in tea or milk ! :))))
Cheers
Pandora
Wayne Boatwright
BTW, Pandora, you're chocolate "salami" is a fantastic looking dessert!
It's very realistic looking.
Also, from the thread on Spaghetti Carbonara, I really like the method you
use for make it. It's one of my favorite dishes.
Cheers!
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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Margaret Suran
Pandora wrote:
> "Margaret Suran" <marg...@no.spam.for.me.invalid> ha scritto nel messaggio
> news:datg9...@news2.newsguy.com...
>>
>>Thank you, that will make great Holiday gifts.
>>
>>Is "bitter cocoa" the unsweetened kind?
>
>
> yes. It is the powder of bitter cocoa
>
>>What kind of cookies or biscuits do you use?
>
>
> I use "biscuits Oro Saiwa" (Similar to militar gallets, not very sweet).
> They are very simple biscuit!
>
>
>>When you mention "milk", do you use any in the salami?
>
>
>>No, I don't use milk to make this salami but if you want some of
>>analcholic you can use it instead of liqueur.
>
> I said milk only to explain that the kind of biscuits I use are good for
> milk IMHO.
>
>
>>Sorry for all the questions, but I am the kind of person who follows
>>recipes and i do not want to go wrong.
>
>
> Yes! I understand you! Me too. Ask me when you want. If you search on
> italian web you can search "biscotti Orosaiwa" (the imagines that I found
> are so little that I can't post you).
> Cheers and thank you
> Pandora
>
Thank you, Pandora, I will use either biscotti, the dry, barely
sweetened twice baked Italian cookies that are so popular now or
perhaps Petit Beurre, which are also not very sweet.
As for milk, I would not want to substitute it for liqueur. A Grand
Marnier might be good. What do you think, or better yet, what kind do
you use? MS
Ophelia
"Pandora" <miryb...@alice.it> wrote in message
news:GrtAe.144259$75.62...@news4.tin.it...
I never understood the charms of soggy biscuits:))
Ophelia
Pandora
"Wayne Boatwright" wrote:
> BTW, Pandora, you're chocolate "salami" is a fantastic looking dessert!
> It's very realistic looking.
Yes! You must think that I gave to the father of my boyfriend (because i
knew that he liked salamis) telling him that I brought it during the village
salami's festival. He thought it was a real salami till he finish to cut
it!!!! :)))))))))
Ofcourse you must be very able to tie it with strings!
The father of my boyfriend still remember....
>
> Also, from the thread on Spaghetti Carbonara, I really like the method you
> use for make it. It's one of my favorite dishes.
Yes! It is also my favourite so I eat Carbonara only in this way.
> Cheers!
Pandora
Pandora
"Margaret Suran" <
> Thank you, Pandora, I will use either biscotti, the dry, barely sweetened
> twice baked Italian cookies that are so popular now or perhaps Petit
> Beurre, which are also not very sweet.
you should find an hard biscuit with few fat inside. If you put a butter
biscuit, is possible that pulverize too much because it is too friable. Try
to find hard biscuit like digestive.
>
> As for milk, I would not want to substitute it for liqueur. A Grand
> Marnier might be good. What do you think, or better yet, what kind do you
> use? MS
Grand marnier, perhaps is too sweet, but if you like the taste you can put.
Personally I use Rum or mandarin or tangerin liqueur that we call
"Mandarinetto".
Thank you.
If you have to ask me other things, ask!
Cheers
Pandora
Wayne Boatwright
Agreed! The thread on Oreos and milk...gag!
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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MG
!
>>
>> I never understood the charms of soggy biscuits:))
>>
>> Ophelia
>
> Agreed! The thread on Oreos and milk...gag!
>
> --
> Wayne Boatwright *¿*
> ____________________________________________
>
what?? you never heard of a Tim Tam slam??
sheesh!!
Maria
Wayne Boatwright
If it involves dipping something into milk, I would want to hear about it!
:-)
--
Wayne Boatwright տլ
MG
"Wayne Boatwright" <wayne...@waynes.gang> wrote in message
news:Xns969056C69...@217.22.228.19...
> On Mon 11 Jul 2005 07:38:13a, MG wrote in rec.food.cooking:
>
>> <snipped>
>> !
>>>>
>>>> I never understood the charms of soggy biscuits:))
>>>>
>>>> Ophelia
>>>
>>> Agreed! The thread on Oreos and milk...gag!
>>>
>>> --
>>> Wayne Boatwright *¿*
>>> ____________________________________________
>>>
>>
>> what?? you never heard of a Tim Tam slam??
>>
>> sheesh!!
>>
>> Maria
>
> If it involves dipping something into milk, I would want to hear about it!
> :-)
>
>
> --
> Wayne Boatwright տլ
picture the following...
a double layered chocolate biscuit (or cookie for you US people),
rectangular in shape, approx 7cm long, filled with creamy chocolate filling,
totally coated with chocolate
a cup of good coffee (or tea, or milk, or alcohol, or whatever)
bite off both ends (to expose biscuit)
dip into drink
suck coffee (or whatever) through biscuit, quickly!
stuff biscuit into mouth very quickly, before it either falls apart in your
hand, or worse, into the drink!
mmmmmmmmmmmmmmmmmmmmm :-)
cathyxyz
> CHOCOLATE SALAMI
<snipped recipe, sorry>
This sound wonderful! Thank you. My DH will be eternally grateful - he
loves this kinda stuff... :)
Cathy
Pandora
"cathyxyz" wrote:
>
> This sound wonderful! Thank you. My DH will be eternally grateful - he
> loves this kinda stuff... :)
Not at all, my dear!
Pandora
Wayne Boatwright
Okay... Coffee, yes. Milk, no way. Donuts with coffee also.
Sheldon
Damsel wrote:
Hey, next make a salami that looks like a pile of dog turds.
I love chocolate, love salami too... but somehow find the concept of
creating a chocolate confection that looks like a salami very
unappealing and unappetizing... actually quite gross. I'd not mind a
big milk chocolate breast though... in fact Hershey's makes big milk
chocolate nipples... they call them chocolate bells but ya can't fool
me. How about you Carol, would you like a sandwich from a salami
shaped like a breast... I can imagine the horror on your face as I
begin to slice and you see all those globules of fat interspersed with
ground meat... see those peppercorns, those are tumors. :o
Chocolate salami yer ass... leave it to a dumb dago to come up with
such grotesque filth.
Sheldon
Damsel
> How about you Carol, would you like a sandwich from a salami
> shaped like a breast... I can imagine the horror on your face as I
> begin to slice and you see all those globules of fat interspersed with
> ground meat... see those peppercorns, those are tumors. :o
I cannot believe you just wrote that.
-L.
For some reason that reminded me of Hannibal Lecter.
-L.
Damsel
Reminded me of my mom, who died of breast cancer. And Sheldon knows that.
Carol
Ophelia
"Damsel" <dam...@mailblocks.com> wrote in message
news:1hs6d11vko9p4mrak...@4ax.com...
:( That is cruel
Sheldon
Hmm, that's it... you're just going to execute... you're not going to
explain how you arrived at your conclusion that you know what I knew.
Well, even though we're friends you ain't getting away with it.
That's utter nonsense and you know it. You took my comment entirely
out of context, and you know very well how that can be made to convey
to any statement a whole new meaning... after all I'm the master of
that talent, you know that too... more than half my posts are twisting
what people post but jocularly, not maliciously, and you know that as
well, as does everyone else, so no one with half a brain and without an
axe to grind (like the pinheads who leapt onto your soon to be totaled
band wagon) believes you actually think I was refering to your mother.
In fact you may have posted or in some other way mentioned about your
mother but I have no memory of it, nor am I obligated to... do you
really think I retain all details regarding all rfc relatives, friends,
and aquaintences... no one can have that many brain cells. But
_regardless_, when I made that post in response to yours not a thought
of your mother entered my mind and why should she, I was obviously
addressing YOU and I meant that post strictly for YOU and you ALONE,
and you knew that, you ABSOLUTELY know that now. You know very well
what I was refering to, that I was refering to the _tastelessness_ of
posting about chocolate sausage in relation to the _tastelessness_ of
chocolate breasts in reference to posting about the _tastelessness_ of
posting about your having your boobs hacked off (couldn't be a simpler
concept to comprehend), you knew it than and you know it now. And you
certainly posted enough about the blessed event, a whole lot more than
anyone posting about even the arrival of a brand new baby, probably
hogged more band width (far more than any one person has any right to)
than all the new rfc births combined, so anyone refering to your tits
(or lack thereof) in any way, shape or form, for any reason whatsoever,
whether right handedly or left handedly, is certainly within their
rights under the Fair Game Act, and so no way can your tits ever be
considered personal. In fact I don't think there is anything about
your entire life that's personal, and you and the entire world wide web
know that to be indisputable fact. So just knock it off about me
offending the memory of your mother, not only absurd, yours is the
cheapest of cheap shots. And I know you're smarter than that and so
had you taken a moment to _THINK_ rather than exercise your
hair-trigger REACTIVENESS you certainly could have come up with
something better to support your argument *for* chocolate sausage... if
not better at least truthful. And in fact since you and you alone
dragged your mother into this (not I) it is YOU yourself who alone
defiled the memory of your own mother by using her as a _diversionary
tactic_ rather than admit to your inability to argue for and in your
attempt to escape from detection of your preference for chocolate
sausage... tsk tsk... she'd probably roll over.
Does crash know of your proclivity for chocolate sausage too? hehe
Hmm, seems this thread has um, unearthed that quite a few gals here
prefer chocolate sausage... even some of yoose boys... just an
objective observation. And I don't blame yoose, I prefer chocolate
too. Like I said, I love chocolate breasts, especially huge milky
chocolate nipples. <G>
Notice there are no chocolate sausages:
http://www.hersheys.com/holidays/candy-dish/index.asp
Sheldon
Damsel
> Damsel wrote:
> > "-L." <gent...@peacemail.com> said:
> > > Damsel wrote:
> > > > "Sheldon" <PENM...@aol.com> said:
> > > >
> > > > > How about you Carol, would you like a sandwich from a salami
> > > > > shaped like a breast... I can imagine the horror on your face as I
> > > > > begin to slice and you see all those globules of fat interspersed with
> > > > > ground meat... see those peppercorns, those are tumors. :o
> > > >
> > > > I cannot believe you just wrote that.
> > >
> > > For some reason that reminded me of Hannibal Lecter.
> >
> > Reminded me of my mom, who died of breast cancer. And Sheldon knows that.
>
> Hmm, that's it... you're just going to execute... you're not going to
> explain how you arrived at your conclusion that you know what I knew.
> Well, even though we're friends you ain't getting away with it.
Okay, I'll explain. On the 6th and 7th of this month, you and I had an
e-mail discussion pertaining to this topic. You don't agree with my
decision to have my breasts removed as a precautionary measure.
You're right. You were probably not talking about my mother. It's more
likely that you were mocking me for having a preventive procedure that you
disagree with.
Yes, I brought up the topic, since it's one of the last that we discussed
before a 3 year hiatus in correspondences, and we were in the process of
catching up. So this topic is in your very recent memory.
Okay, I provided the details of why you know what you know, as per your
challenge. I'd guess that most people have likely forgotten that I had my
breasts removed by now. And most people wouldn't dream of teasing me with
imagery of tumors in a breast.
As to the chocolate salami, I still think it's cute and very imaginative.
Like the kitty litter cake that came before it. I hadn't been clued in
that it was my job to support making a food that someone else posted. I'll
try to do better in the future.
Carol
Crash
Sheldon: Sombody needs to BITCHSLAP you till next week.. you jackass
motherfucker! (sorry ladies and gents) why dont you shut the fuck up
already and move on to clubbing baby harp seals. I know why people keep
you on kill file.. your a jerk you dont deserve the attention you
strive for and get for posting the bullshit you do...you have Damsel
crying and for that I wish you a painfull death soon..as for the rest
of your postings.. fuck off.. your on kill file and e-mail is
blocked..so just do the world a favor and crawl off and die
-L.
Sheldon wrote:
<snip>
> And you
> certainly posted enough about the blessed event, a whole lot more than
> anyone posting about even the arrival of a brand new baby, probably
> hogged more band width (far more than any one person has any right to)
> than all the new rfc births combined, so anyone refering to your tits
> (or lack thereof) in any way, shape or form, for any reason whatsoever,
> whether right handedly or left handedly, is certainly within their
> rights under the Fair Game Act,
My God Sheldon, you have crossed a line I didn't think even *you* could
cross. That is so fucked up I don't even know where to begin. Do you
pride yourself in being so heartless? That's something to be *really*
proud of.
Carol, fuck this asshole. He needs to be put out of his misery. He
just opened a huge old can of Karma whupass on himself, for sure.
-L.
Sheldon
-L. wrote:
> Sheldon wrote:
> <snip>
>
> > And you
> > certainly posted enough about the blessed event, a whole lot more than
> > anyone posting about even the arrival of a brand new baby, probably
> > hogged more band width (far more than any one person has any right to)
> > than all the new rfc births combined, so anyone refering to your tits
> > (or lack thereof) in any way, shape or form, for any reason whatsoever,
> > whether right handedly or left handedly, is certainly within their
> > rights under the Fair Game Act,
>
> My God Sheldon, you have crossed a line
Accusing me of disparaging their mother when I certainly did not is not
crossing a line in your book, eh... it's fine for folks to cross my
line but not for me to defend myself... you are one dumb disingenuous
twat. Very happy to never have made your acquaintence.
I suppose it was about time for me to reassert myself in regards that
anyone thinks they can continue to stomp on me, even years later,
without my being able to bite back has another think coming... any of
yoose witless newbie bastards who don't really know me think I can't
ream you a new asshole, try me. Not only can I sharpen a knife better
than any of you my tongue is sharper than all of yoose put together. I
guess I have no one to blame but myself, by slacking off I've
encouraged you ignorant douche bags to think I've grown complacent.
Sheldon
Sheesh, you haven't changed one iota, you're the same sicko you always
were. I'm sorry I ever began opening your email, won't happen again.
S'mee [AKA Jani]
<snip>
> Okay, I provided the details of why you know what you know, as per your
> challenge. I'd guess that most people have likely forgotten that I had my
> breasts removed by now.
I wasn't aware of that, but I'm in and out of RFC a lot. I'm so sorry
you had to go through that, Carol. :-(
> And most people wouldn't dream of teasing me with
> imagery of tumors in a breast.
Most people wouldn't dream of teasing *anyone* with such a nasty
image -- it wouldn't have crossed their minds. But the keyword here
is "people"...
--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~
Sheryl Rosen
this recipe reminds me of a recipe for rum balls my sister once made
probably close to 35 years ago. It called for unsweetened cocoa powder
mixed into crushed vanilla wafers. Then a couple spoonfuls of rum was added,
along with confectioner's sugar. you shaped them into balls, rolled in
powdered sugar and let sit for a couple days.
Vanilla wafers would probably work just fine.
Pandora
"Sheryl Rosen" <catm...@optonline.net> ha scritto nel messaggio
news:BEFA051E.6D22E%catm...@optonline.net...
I have never tried with wafer. I don't know if the cake come out good.
Cheers
Pandora
>
Sheryl Rosen
>
> "Sheryl Rosen" <catm...@optonline.net> ha scritto nel messaggio
>> this recipe reminds me of a recipe for rum balls my sister once made
>> probably close to 35 years ago. It called for unsweetened cocoa powder
>> mixed into crushed vanilla wafers. Then a couple spoonfuls of rum was
>> added,
>> along with confectioner's sugar. you shaped them into balls, rolled in
>> powdered sugar and let sit for a couple days.
>>
>> Vanilla wafers would probably work just fine.
>
> I have never tried with wafer. I don't know if the cake come out good.
> Cheers
> Pandora
>>
>
>
Don't get caught up in the words...vanilla wafer is a small, bland cookie
here in the USA that is thin, plain, not very sweet and crumbles easily.
It's easily available here and probably very similar to the ones you have
over in Italy. Seriously--you call them biscuits, we call 'em wafers, they
are all the same: butter, sugar, flour, rolled out thin, baked until crispy.
how much different could they be?
Wayne Boatwright
Perhaps this will help...Nabisco's page on 'Nilla Wafers.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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Pandora
So, you call Wafer every kind of biscuit!
In Italy Wafer are onli wafer: kind of biscuit with vanilla or chocolate
cream inside. I can't find a photo...
Ciao
Pandora
>
Pandora
"Wayne Boatwright" <wayne...@waynes.gang> ha scritto nel messaggio
news:Xns9691D91ADC...@217.22.228.19...
> On Tue 12 Jul 2005 09:07:41p, Sheryl Rosen wrote in rec.food.cooking:
>
>> Pandora at miryb...@alice.it wrote on 7/13/05 12:01 AM:
>>
>>>
>>> "Sheryl Rosen" <catm...@optonline.net> ha scritto nel messaggio
>>>> this recipe reminds me of a recipe for rum balls my sister once made
>>>> probably close to 35 years ago. It called for unsweetened cocoa
>>>> powder mixed into crushed vanilla wafers. Then a couple spoonfuls of
>>>> rum was added, along with confectioner's sugar. you shaped them into
>>>> balls, rolled in powdered sugar and let sit for a couple days.
>>>>
>>>> Vanilla wafers would probably work just fine.
>>>
>>> I have never tried with wafer. I don't know if the cake come out good.
>>> Cheers
>>> Pandora
>>>>
>>>
>>>
>> Don't get caught up in the words...vanilla wafer is a small, bland
>> cookie here in the USA that is thin, plain, not very sweet and crumbles
>> easily. It's easily available here and probably very similar to the ones
>> you have over in Italy. Seriously--you call them biscuits, we call 'em
>> wafers, they are all the same: butter, sugar, flour, rolled out thin,
>> baked until crispy. how much different could they be?
>
> Perhaps this will help...Nabisco's page on 'Nilla Wafers.
>
> http://tinyurl.com/9xobg
>
Here is what we call a wafer! Anyway, with this kind of biscuit will be
difficult to make salami.
> -- http://tinypic.com/72wzdx.jpg
Thank you wayne!
Cheers
Pandora
Wayne Boatwright
Thanks, Pandora. I was sure I knew what you meant about the wafers you
have there. In the US those are frequently called "sugar wafers". I
agree, they would not work well in the salami. They would probably
"melt"! :-)
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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Pandora
"Wayne Boatwright" <wayne...@waynes.gang> ha scritto nel messaggio
Yes! You have perfectly understood me :)
Ciao
Pandora
Wayne Boatwright
Not to confuse the issue further, but in the US we call almost every type
a "cookie". A wafer is actually just a particular type of cookie.
"Wafer" in the US usually refers to a thin, plain cookie that is usually
crisp. Most of our other varieties of cookies are what you would call
biscuits. What we call "sugar wafers" are similar to what you call
wafers.
--
Wayne Boatwright *¿*
____________________________________________
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Sam Goldwyn, 1882-1974
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Wayne Boatwright
Yes, we understand each other. :-)
I'm off to bed now.
Ciao
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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Pandora
"Wayne Boatwright" <wayne...@waynes.gang> ha scritto nel messaggio
Yes! each other :)))))))))
>
> I'm off to bed now.
It's late for you. I wake up at 5 o'clock this morning!
Cheers
Pandora
Pandora
"Wayne Boatwright" <wayne...@waynes.gang> ha scritto nel messaggio
news:Xns9691E3CAFD...@217.22.228.19...
Why Sheryl wrote that the word "wafer" means, every kind of biscuits?
She would have written "cookies"!
So I ask: which is the difference between a "biscuit" and a "cookie" in US?
Thank you
Pandora
Pandora
"sf" <s...@gmail.com> ha scritto nel messaggio
news:j0i9d15semfasif25...@4ax.com...
> On Wed, 13 Jul 2005 05:42:25 GMT, Pandora wrote:
>
>> So I ask: which is the difference between a "biscuit" and a "cookie" in
>> US?
>
> here. One is a dessert the other isn't.
Excuse me, sf. I don't understand. If it could be a possible new thread, can
you please give me explanation to my private e-mail, if you want?
Thank you very much and sorry for the missunderstandig :))
Pandora
serene
You're doing fine. sf just meant that people talk about the differences
in English terms a lot around here. Anyway, here where I live in the
US, a biscuit is not sweet, generally -- it's made of flour, milk,
shortening, baking powder, and sometimes other ingredients. It's
generally served as a bread alongside dinner or breakfast. At
breakfast, we sometimes serve a cream-and-sausage gravy over it. It
looks like this: http://www.oldetimecooking.com/Images/biscuit.JPG
Cookies are those sweet things that look like this:
http://images.google.com/images?svnum=10&hl=en&lr=&ie=ISO-8859-1&q=cooki
es
serene
Pandora
"serene" <ser...@serenepages.org> ha scritto nel messaggio
news:1gzm5un.tjqa01ibe7dhN%ser...@serenepages.org...
> Pandora <miryb...@alice.it> wrote:
>
>> "sf" <s...@gmail.com> ha scritto nel messaggio
>> news:j0i9d15semfasif25...@4ax.com...
>> > On Wed, 13 Jul 2005 05:42:25 GMT, Pandora wrote:
>> >
>> >> So I ask: which is the difference between a "biscuit" and a "cookie"
>> >> in
>> >> US?
>> >
>> > That's a whole new thread, Pandora! They are vastly different over
>> > here. One is a dessert the other isn't.
>>
>> Excuse me, sf. I don't understand. If it could be a possible new thread,
>> can
>> you please give me explanation to my private e-mail, if you want?
>> Thank you very much and sorry for the missunderstandig :))
>
> You're doing fine. sf just meant that people talk about the differences
> in English terms a lot around here. Anyway, here where I live in the
> US, a biscuit is not sweet, generally -- it's made of flour, milk,
> shortening, baking powder, and sometimes other ingredients. It's
> generally served as a bread alongside dinner or breakfast. At
> breakfast, we sometimes serve a cream-and-sausage gravy over it. It
> looks like this: http://www.oldetimecooking.com/Images/biscuit.JPG
Uhauhhhhhhhhh! Are wonderful! I would like a little recipe of them... YUM
YUM and Gnam Gnam!
>
> Cookies are those sweet things that look like this:
> http://images.google.com/images?svnum=10&hl=en&lr=&ie=ISO-8859-1&q=cooki
I didn't see any cookies in the link! :((((
Thank you for explanations
Pandora
serene
> I didn't see any cookies in the link! :((((
Try this link instead:
serene, up way too late and enjoying it
Pandora
"Ophelia" <oph...@nospam.co.uk> ha scritto nel messaggio
news:_K4Be.28215$O22....@fe1.news.blueyonder.co.uk...
>
> "serene" <ser...@serenepages.org> wrote in message
> news:1gzm5un.tjqa01ibe7dhN%ser...@serenepages.org...
>
> English biscuit = US Cookie
>
> English Scone = US biscuit:)
Why US and GB are so different! :((((((
The only good thing of Italian people: "biscuits are biscuits"!!!
(Pandora's anecdocte) :DDDDDD
Cheers
Pandora
:))))))))
sf
> So I ask: which is the difference between a "biscuit" and a "cookie" in US?
That's a whole new thread, Pandora! They are vastly different over
here. One is a dessert the other isn't.
:)
Ophelia
"serene" <ser...@serenepages.org> wrote in message
news:1gzm5un.tjqa01ibe7dhN%ser...@serenepages.org...
That is a good explantion:)) If it helps Pandora,
English biscuit = US Cookie
English Scone = US biscuit:)
O
Damsel
Pandora
Thak you, Serene! Now I saw the "cookies": shocking the "fingers" with red
nail enamel over"! It looks like a photo made by a serial killer :))))))))))
Good night
and thank you for the search and explanations!
Cheers
Pandora (from Italy)
(time here 11 AM). AM are the initial letters of "A Mangiare" = Go to Eat
:))))) in American language.
Cheers
Pandora
Ophelia
"Sheldon" <PENM...@aol.com> wrote in message
news:1121215811.8...@g43g2000cwa.googlegroups.com...
> I suppose it was about time for me to reassert myself in regards that
> anyone thinks they can continue to stomp on me, even years later,
> without my being able to bite back has another think coming... any of
> yoose witless newbie bastards who don't really know me think I can't
> ream you a new asshole, try me. Not only can I sharpen a knife better
> than any of you my tongue is sharper than all of yoose put together.
> I
> guess I have no one to blame but myself, by slacking off I've
> encouraged you ignorant douche bags to think I've grown complacent.
Ooooooo get 'im:)
~patches~
I made rum balls this past Christmas using vanilla wafers. Unfortuately
they were a huge disappointment. DD suggested tossing them to the
birds. I had visions of drunken birds having a huge party in our front
yard then flying into the windows not to mention them passed out all
over the yard. So the garbage disposal got drunk instead :)
Wayne Boatwright
> So who in the US classifies cookies as dessert? Or in the UK, biscuits?
I think it's the International Cookie & Biscuit Committee. There is a
separate Wafer Committee. Or is that Waver Committee?
> And generally, US cookies are softer than UK biscuits -- not Oreos of
> course!
>
> Doug
Doug Weller
So who in the US classifies cookies as dessert? Or in the UK, biscuits?
And generally, US cookies are softer than UK biscuits -- not Oreos of
course!
Doug
--
Doug Weller -- exorcise the demon to reply
Doug & Helen's Dogs http://www.dougandhelen.com
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk
sf
> Sheryl Rosen wrote:
>
> > Vanilla wafers would probably work just fine.
> >
> I made rum balls this past Christmas using vanilla wafers. Unfortuately
> they were a huge disappointment. DD suggested tossing them to the
> birds. I had visions of drunken birds having a huge party in our front
> yard then flying into the windows not to mention them passed out all
> over the yard. So the garbage disposal got drunk instead :)
OMG! What on earth did you do to that recipe? It's hard to f*** up.
I learned that I prefer rum over bourbon.
Pandora
"~patches~" <noone...@thisaddress.com> ha scritto nel messaggio
news:11daqgr...@corp.supernews.com...
ROTFLASTC
Pandora
~patches~
I think it had something to do with just not a well received goodie.
Our kids aren't into sweets so even the ribbon candy goes to waste but I
have to have ribbon candy because it is tradition. DH's aunt who is
only 2 months older than him made the best rum balls. You could get
drunk off the things! Mine were no where like that although they did
look good. Next year for Christmas I'm going to make a nice vegetable
tray ;)
sf
> Next year for Christmas I'm going to make a nice vegetable
> tray ;)
Sounds like a plan... what about making a spread with lots of finely
chopped vegetables in it?
Sheldon
Garden vegetable style cream cheese?
Rhonda Anderson
news:11dd7u5...@corp.supernews.com:
> sf wrote:
>
>> OMG! What on earth did you do to that recipe? It's hard to f*** up.
>> I learned that I prefer rum over bourbon.
>
> I think it had something to do with just not a well received goodie.
> Our kids aren't into sweets so even the ribbon candy goes to waste but
> I have to have ribbon candy because it is tradition. DH's aunt who is
> only 2 months older than him made the best rum balls. You could get
> drunk off the things! Mine were no where like that although they did
> look good. Next year for Christmas I'm going to make a nice vegetable
> tray ;)
Well, if you ever get the urge to try rum balls again, you might like to
try this recipe.I've posted it before, and it's in the RFC cookbook. I've
been making these each Christmas for a few years now. There are people at
work who start asking about the rum balls in October <g>. Most people who
try them like them.
Use the best quality chocolate that you can. If I have leftover homemade
fruit cake I use that, but otherwise I buy one - not a super expensive
one, just an average sort.Even people who don't eat fruitcake have
enjoyed these.You can adjust the rum up or down for taste.
250g (about 9oz) fruit cake
100g (about 3.5oz) dark chocolate, chopped
30g (about 2 tbsp) butter
1 tbsp (20ml) cream
1 tbsp (20ml) rum
desiccated coconut (this is not sweetened coconut, simply dried, grated
coconut), cocoa powder or chopped nuts to coat.
Note - these coatings are the suggestions that were given in the original
recipe (which I got from a magazine, I think, but didn't note the name at
the time). I usually use either the coconut, or chocolate nonpareils
(sprinkles).
Crumble the cake and place in a bowl. Mix the chocolate, butter and cream
together in a bowl and place over a pan of simmering water - stir until
the chocolate is melted and the mixture is smooth. Pour the chocolate
mixture over the crumbled cake, and add rum. Stir until well combined,
and then place in the refrigerator until the mixture is firm enough to
handle. Roll heaped teaspoonfuls into balls, then roll the balls in the
coating of your choice. Place the truffles onto foil lined trays, or into
confectionery cases, and refrigerate until firm.
Makes about 25 truffles.
Rhonda Anderson
Cranebrook, NSW, Australia
Bob
> 250g (about 9oz) fruit cake
> 100g (about 3.5oz) dark chocolate, chopped
> 30g (about 2 tbsp) butter
> 1 tbsp (20ml) cream
> 1 tbsp (20ml) rum
> desiccated coconut (this is not sweetened coconut, simply dried, grated
> coconut), cocoa powder or chopped nuts to coat.
>
> Note - these coatings are the suggestions that were given in the original
> recipe (which I got from a magazine, I think, but didn't note the name at
> the time). I usually use either the coconut, or chocolate nonpareils
> (sprinkles).
>
> Crumble the cake and place in a bowl. Mix the chocolate, butter and cream
> together in a bowl and place over a pan of simmering water - stir until
> the chocolate is melted and the mixture is smooth. Pour the chocolate
> mixture over the crumbled cake, and add rum. Stir until well combined,
> and then place in the refrigerator until the mixture is firm enough to
> handle. Roll heaped teaspoonfuls into balls, then roll the balls in the
> coating of your choice. Place the truffles onto foil lined trays, or into
> confectionery cases, and refrigerate until firm.
>
> Makes about 25 truffles.
This looks like a good way to use up unwanted fruitcake. Too bad it only
calls for 250g of the stuff; a loaf of my mom's fruitcake would easily
approach the 1800-gram mark.
Bob
Wayne Boatwright
You could make 7 batches which would yield about 175 pieces. You'd have
lots of gifts to give away.
Bob
> You could make 7 batches which would yield about 175 pieces. You'd have
> lots of gifts to give away.
Yeah, I did the math too. Problem is, I don't want to give away *that* much
of my high-quality chocolate! (Not to mention the nearly half-cup of rum.)
Since I only give food gifts to a few people, such a huge amount would
overwhelm the recipients.
Too bad my work environment doesn't lend itself to holiday parties; that
would be one good excuse to make so many batches. (I work on an Air Force
base.)
Bob
Wayne Boatwright
Personally, I like fruitcake (if it's good). :-)
Damsel
> This looks like a good way to use up unwanted fruitcake. Too bad it only
> calls for 250g of the stuff; a loaf of my mom's fruitcake would easily
> approach the 1800-gram mark.
Send me your unwanted fruitcake. I'll give it an excellent home. :)
Carol
sf
Maybe we should form a club, Carol because I like fruitcake too. Heck
I even used to make it in August to ripen for xmas when my family
lived nearby. Today, I'm the only one who eats it.
Dave Smith
> Maybe we should form a club, Carol because I like fruitcake too. Heck
> I even used to make it in August to ripen for xmas when my family
> lived nearby. Today, I'm the only one who eats it.
I'll join that club. I love dark fruitcake. My mother used to make it every year
for Christmas. She even made a few of them for wedding cakes. I am disappointed
to see people getting away from the traditional dark fruitcake wedding cakes. I
used to love those little pieces of cake wrapped up at wedding receptions. Mine
never made it home, and I used to take the pieces that other guests did not want.
It surprised me that anyone would not like it.
Ophelia
"sf" <s...@gmail.com> wrote in message
news:q9mgd1peuj7aei1p9...@4ax.com...
In Yorkshire we eat it with cheese:))
Ophelia
Rhonda Anderson
news:42D85D32...@sympatico.ca:
Oh, with the layer of marzipan and then of icing. Yum! I would peel off
the icing and marzipan, eat the cake first, then the marzipan, then the
icing. That's certainly what I had for my wedding. Haven't been to a
wedding for a couple of years now, but the last couple didn't have fruit
cake - there seems to be a trend here towards chocolate cakes etc. The
old wive's tale of sleeping with a piece of cake under your pillow so
that you will dream of your future husband wouldn't translate well to
those cakes!
I like fruitcake. Not everyone does, I know, but I think it's more
popular here than it seems to be in the US (from what I read here and
other places, anyway). There's certainly fruitcake for sale all year in
the supermarkets, even generic brand fruitcake, and I don't figure they'd
keep on stocking it if it never sold.
Dave Smith
> I like fruitcake. Not everyone does, I know, but I think it's more
> popular here than it seems to be in the US (from what I read here and
> other places, anyway). There's certainly fruitcake for sale all year in
> the supermarkets, even generic brand fruitcake, and I don't figure they'd
> keep on stocking it if it never sold.
There are a lot of negative comments about some of those Christmas dark fruit
cakes that are commonly given as Christmas gifts. I can understand the
negative reaction to them because most of them are pretty bad. Our local
bakery makes an excellent dark Christmas cake. My mother and my sister in law
both make great fruit cakes. My mother stopped because she is diabetic, so I
may have to take over that job.
sf
> In Yorkshire we eat it with cheese:))
>
No kidding? Any particular kind of cheese?