Google Groups no longer supports new Usenet posts or subscriptions. Historical content remains viewable.
Dismiss
Dinner tonight.... 2017/04/30
108 views
Skip to first unread message
Dave Smith
Apr 30, 2017, 12:14:55 PM4/30/17
to
Lamb shanks. I am going to braise them in dark beer. I imagine we will
have garlic mashed potatoes with them. I am not sure about the vegetable
yet. Asparagus is in season. I am not sure it will go well with braised
lamb, but I can't imagine fresh asparagus not being good.
I went out this morning and pulled some rhubarb and made a pie.
have garlic mashed potatoes with them. I am not sure about the vegetable
yet. Asparagus is in season. I am not sure it will go well with braised
lamb, but I can't imagine fresh asparagus not being good.
I went out this morning and pulled some rhubarb and made a pie.
Cindy Hamilton
Apr 30, 2017, 12:40:16 PM4/30/17
to
I've got some asparagus in the fridge. Looks like it'll be grilled
asparagus, too.
Cindy Hamilton
Ed Pawlowski
Apr 30, 2017, 8:41:23 PM4/30/17
to
On 4/30/2017 12:15 PM, Dave Smith wrote:
> I went out this morning and pulled some rhubarb and made a pie.
I never understood why rhubarb even exists. I see strawberry rhubarb pie
> I went out this morning and pulled some rhubarb and made a pie.
a lot. To me, it is like Gary having a good steak and glass of wine.
Dave Smith
Apr 30, 2017, 8:49:46 PM4/30/17
to
them. I love it. My parents loved it. I have three brothers and we all
love it. A few years ago my nephew came to visit and we made a rhubarb
coffee cake. Their then three year old son was excited that we were
going to have cake. Oh,the look on his face when he bit into that cake
and tasted the rhubarb.
U.S. Janet B.
Apr 30, 2017, 10:06:32 PM4/30/17
to
though we had a huge plant in the garden. I grew up pulling a stalk
and sprinkling it with salt to eat out in the back yard with my
friends.
Janet US
notbob
Apr 30, 2017, 11:03:14 PM4/30/17
to
I cannot accurately answer that question.
Prolly cuz I have zero clue. I recall my grandmother making rhubarb
pie and myself eating it and being amazed at how I lived through it to
eventually extol my grandmother's efforts. I suspect my grandmother's
rhubarb pies had literally "pounds" of sugar in 'em.
BTW, "Bones" did an episode where one of the "interns" used rhubarb to
"clean" the bones of a victim. Claimed rhubarb had a whole lotta
"oxalic" acid, which did .....I ferget. Here, read this:
https://en.wikipedia.org/wiki/Rhubarb
nb
Prolly cuz I have zero clue. I recall my grandmother making rhubarb
pie and myself eating it and being amazed at how I lived through it to
eventually extol my grandmother's efforts. I suspect my grandmother's
rhubarb pies had literally "pounds" of sugar in 'em.
BTW, "Bones" did an episode where one of the "interns" used rhubarb to
"clean" the bones of a victim. Claimed rhubarb had a whole lotta
"oxalic" acid, which did .....I ferget. Here, read this:
https://en.wikipedia.org/wiki/Rhubarb
nb
dsi1
Apr 30, 2017, 11:13:59 PM4/30/17
to
Bruce
Apr 30, 2017, 11:39:56 PM4/30/17
to
that it becomes a sweet. Rhubarb pie, carrot cake. Next will be
lettuce muffins.
Cindy Hamilton
May 1, 2017, 6:24:13 AM5/1/17
to
<http://allrecipes.com/recipe/8081/german-chocolate-sauerkraut-cake/>
Cindy Hamilton
Dave Smith
May 1, 2017, 10:29:12 AM5/1/17
to
On 2017-04-30 11:03 PM, notbob wrote:
> On 2017-05-01, Ed Pawlowski <e...@snet.net> wrote:
>
>> I never understood why rhubarb even exists.
>
> I cannot accurately answer that question.
>
> Prolly cuz I have zero clue. I recall my grandmother making rhubarb
> pie and myself eating it and being amazed at how I lived through it to
> eventually extol my grandmother's efforts. I suspect my grandmother's
> rhubarb pies had literally "pounds" of sugar in 'em.
There is no more sugar in rhubarb than there is in other fruit pies.
> On 2017-05-01, Ed Pawlowski <e...@snet.net> wrote:
>
>> I never understood why rhubarb even exists.
>
> I cannot accurately answer that question.
>
> Prolly cuz I have zero clue. I recall my grandmother making rhubarb
> pie and myself eating it and being amazed at how I lived through it to
> eventually extol my grandmother's efforts. I suspect my grandmother's
> rhubarb pies had literally "pounds" of sugar in 'em.
That might mean less total sugar because there is so little natural
sugar in the stalks.
I made a rhubarb pie last night and it was great. Even my wife liked
it, and she is not a fan of rhubarb.
Dave Smith
May 1, 2017, 10:32:16 AM5/1/17
to
On 2017-04-30 11:13 PM, dsi1 wrote:
> My father-in-law loved strawberry rhubarb pie. We used to get it for
> him. I've always wondered what the infamous rhubarb tasted like. The
> weird thing is that I don't believe I've ever had any. Something
> always distracted me and I never got a chance. I'll make it a point
> that when I see one, I gonna bite down on it. I mean really bite down
> hard! Unfortunately, I haven't seen one of those since the old man
> died.
As much as I like rhubarb, I have never been keen on strawberry rhubarb
> My father-in-law loved strawberry rhubarb pie. We used to get it for
> him. I've always wondered what the infamous rhubarb tasted like. The
> weird thing is that I don't believe I've ever had any. Something
> always distracted me and I never got a chance. I'll make it a point
> that when I see one, I gonna bite down on it. I mean really bite down
> hard! Unfortunately, I haven't seen one of those since the old man
> died.
pies. I am not all that crazy about cooked strawberries and consider it
to be a waste of good berries and a waste of good rhubarb. I love the
tartness of the rhubarb. When I was a kid we would pluck it out of the
garden and eat it raw, sometimes dipped in sugar but usually not.
Dave Smith
May 1, 2017, 10:47:07 AM5/1/17
to
sauerkraut cake. It was delicious. The kraut could have passed for coconut.
dsi1
May 1, 2017, 1:53:49 PM5/1/17
to
Wayne Boatwright
May 1, 2017, 2:20:46 PM5/1/17
to
On Mon 01 May 2017 07:29:24a, Dave Smith told us...
I love rhubarb pie and we used to grow it when I was a kid. I was
under the impession that it was the leaves that contained high levels
of oxalic acid which, presumably, can be high toxic.
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright
under the impession that it was the leaves that contained high levels
of oxalic acid which, presumably, can be high toxic.
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright
Wayne Boatwright
May 1, 2017, 2:24:54 PM5/1/17
to
On Mon 01 May 2017 07:32:28a, Dave Smith told us...
I do like a baked strawberry pie almost as much as I like one made with
raw berries and a glaze. However, I have to agree about not being fond
of strarwberry-rhubarb pie. There are only two mixed fruit pies that I
care for and they are apple with cranberries and peach with
raspberries.
raw berries and a glaze. However, I have to agree about not being fond
of strarwberry-rhubarb pie. There are only two mixed fruit pies that I
care for and they are apple with cranberries and peach with
raspberries.
jmcquown
May 3, 2017, 7:59:12 PM5/3/17
to
growing in her kitchen garden. She offered a stalk, freshly picked,
washed and sprinkled with salt to us to taste.
To me, it looked too much like reddish-purple celery. I already knew I
did not like raw celery. I politely declined. (My brother tried it and
loved it.) At any rate, first impressions linger. I did not taste the
raw rhubarb. (My brother loved it.)
I have still never tasted rhubarb. And since I don't make pies and
don't like raw vegetables, I don't see any reason to ever taste it. I
don't think I'm depriving myself of anything special.
In any post about rhubarb, however, it seems as if lots of sugar and
often strawberries are involved. Pies. If rhubarb needs all that
stuff, is it really all that great? I'll never find out. YMMV. :)
Jill
Dave Smith
May 3, 2017, 9:17:58 PM5/3/17
to
On 2017-05-03 7:59 PM, jmcquown wrote:
> On 4/30/2017 10:06 PM, U.S. Janet B. wrote:
> When I was a kid, my great (great?) aunt (in Pennsylvania) had rhubarb
> growing in her kitchen garden. She offered a stalk, freshly picked,
> washed and sprinkled with salt to us to taste.
>
> To me, it looked too much like reddish-purple celery. I already knew I
> did not like raw celery. I politely declined. (My brother tried it and
> loved it.) At any rate, first impressions linger. I did not taste the
> raw rhubarb. (My brother loved it.)
When I was a kid my parents had rhubarb plants in the garden and we used
> On 4/30/2017 10:06 PM, U.S. Janet B. wrote:
> When I was a kid, my great (great?) aunt (in Pennsylvania) had rhubarb
> growing in her kitchen garden. She offered a stalk, freshly picked,
> washed and sprinkled with salt to us to taste.
>
> To me, it looked too much like reddish-purple celery. I already knew I
> did not like raw celery. I politely declined. (My brother tried it and
> loved it.) At any rate, first impressions linger. I did not taste the
> raw rhubarb. (My brother loved it.)
to munch on it straight out of the garden.... no sugar.
>
> I have still never tasted rhubarb. And since I don't make pies and
> don't like raw vegetables, I don't see any reason to ever taste it. I
> don't think I'm depriving myself of anything special.
You will never know.
> I have still never tasted rhubarb. And since I don't make pies and
> don't like raw vegetables, I don't see any reason to ever taste it. I
> don't think I'm depriving myself of anything special.
>
> In any post about rhubarb, however, it seems as if lots of sugar and
> often strawberries are involved. Pies. If rhubarb needs all that
> stuff, is it really all that great? I'll never find out. YMMV. :)
pie. You need the sugar and starch to make the filling set. Rhubarb
maintains that tart quality that makes it so good.... for those who like
it.
Bruce
May 4, 2017, 1:43:46 AM5/4/17
to
falling out just reading it :)
Bruce
May 4, 2017, 2:05:59 AM5/4/17
to
On Mon, 1 May 2017 10:29:24 -0400, Dave Smith
<adavid...@sympatico.ca> wrote:
>On 2017-04-30 11:03 PM, notbob wrote:
>> On 2017-05-01, Ed Pawlowski <e...@snet.net> wrote:
>>
>>> I never understood why rhubarb even exists.
>>
>> I cannot accurately answer that question.
>>
>> Prolly cuz I have zero clue. I recall my grandmother making rhubarb
>> pie and myself eating it and being amazed at how I lived through it to
>> eventually extol my grandmother's efforts. I suspect my grandmother's
>> rhubarb pies had literally "pounds" of sugar in 'em.
>
>There is no more sugar in rhubarb than there is in other fruit pies.
>That might mean less total sugar because there is so little natural
>sugar in the stalks.
>
>I made a rhubarb pie last night and it was great. Even my wife liked
>it, and she is not a fan of rhubarb.
How much sugar and how much rhubarb did go in?
<adavid...@sympatico.ca> wrote:
>On 2017-04-30 11:03 PM, notbob wrote:
>> On 2017-05-01, Ed Pawlowski <e...@snet.net> wrote:
>>
>>> I never understood why rhubarb even exists.
>>
>> I cannot accurately answer that question.
>>
>> Prolly cuz I have zero clue. I recall my grandmother making rhubarb
>> pie and myself eating it and being amazed at how I lived through it to
>> eventually extol my grandmother's efforts. I suspect my grandmother's
>> rhubarb pies had literally "pounds" of sugar in 'em.
>
>There is no more sugar in rhubarb than there is in other fruit pies.
>That might mean less total sugar because there is so little natural
>sugar in the stalks.
>
>I made a rhubarb pie last night and it was great. Even my wife liked
>it, and she is not a fan of rhubarb.
Bruce
May 4, 2017, 2:06:44 AM5/4/17
to
On Mon, 1 May 2017 10:53:43 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:
Bitter melon is hard to eat.
wrote:
Wayne Boatwright
May 4, 2017, 2:29:47 AM5/4/17
to
On Wed 03 May 2017 10:43:19p, Bruce told us...
>
>
Not to mention Red Beet Chocolate Cake.
http://www.food.com/recipe/red-beet-chocolate-cake-7883
>
>
Not to mention Red Beet Chocolate Cake.
http://www.food.com/recipe/red-beet-chocolate-cake-7883
Bruce
May 4, 2017, 3:44:04 AM5/4/17
to
On Thu, 04 May 2017 06:29:38 GMT, Wayne Boatwright
<waynebo...@xgmail.com> wrote:
>On Wed 03 May 2017 10:43:19p, Bruce told us...
>
>>
>>
>
>Not to mention Red Beet Chocolate Cake.
>
>http://www.food.com/recipe/red-beet-chocolate-cake-7883
Yes: 1.5 cups of sugar and 1-1.5 cups of beet. Let's make something
<waynebo...@xgmail.com> wrote:
>On Wed 03 May 2017 10:43:19p, Bruce told us...
>
>>
>>
>
>Not to mention Red Beet Chocolate Cake.
>
>http://www.food.com/recipe/red-beet-chocolate-cake-7883
with beetroot, but make sure we can't taste it. Seems strange to me.
Dave Smith
May 4, 2017, 8:29:58 AM5/4/17
to
On 2017-05-04 2:05 AM, Bruce wrote:
> On Mon, 1 May 2017 10:29:24 -0400, Dave Smith
> On Mon, 1 May 2017 10:29:24 -0400, Dave Smith
>> There is no more sugar in rhubarb than there is in other fruit pies.
>> That might mean less total sugar because there is so little natural
>> sugar in the stalks.
>>
>> I made a rhubarb pie last night and it was great. Even my wife liked
>> it, and she is not a fan of rhubarb.
>
> How much sugar and how much rhubarb did go in?
>
I use enough chopped rhubarb to fill the pie pan and 3/4 cup of sugar,
>> That might mean less total sugar because there is so little natural
>> sugar in the stalks.
>>
>> I made a rhubarb pie last night and it was great. Even my wife liked
>> it, and she is not a fan of rhubarb.
>
> How much sugar and how much rhubarb did go in?
>
the same amount I would use for peaches or cherries.
Janet
May 4, 2017, 9:13:41 AM5/4/17
to
In article <oedqmb$33h$1...@dont-email.me>, j_mc...@comcast.net says...
Remember, a nun hearing sexual intercourse described, probably
thinks "Phew, am I glad I never tried that; sounds horrible".
Janet UK (enjoys both)
thinks "Phew, am I glad I never tried that; sounds horrible".
Janet UK (enjoys both)
Janet
May 4, 2017, 9:39:49 AM5/4/17
to
In article <69FOA.28776$4a5....@fx01.iad>, adavid...@sympatico.ca
says...
That's a lot more sugar than I'd use. Heaped tablespoon amx.
Janet UK
says...
Janet UK
Cindy Hamilton
May 4, 2017, 10:12:32 AM5/4/17
to
jonesing for fruit. Sweetened rhubarb filled that desire.
It is very sour. I liked to eat it plain when I was a kid.
I'm not all that crazy about rhubarb pie, compote, pudding, etc.
nowadays.
Cindy Hamilton
Bruce
May 4, 2017, 12:25:42 PM5/4/17
to
penm...@aol.com
May 4, 2017, 1:23:59 PM5/4/17
to
On Fri, 05 May 2017 02:25:19 +1000, Bruce <Br...@invalid.invalid>
wrote:
Most pies contain a lot of sugar... if you don't want to consume a lot
of sugar don't eat pie. One way to cut down on sugar intake is to
replace all or some of the granulated sugar with honey... by weight
honey has twice the sweetening power of granulated sugar. You'd
probably need to experiment to your taste.
http://www.eatingwell.com/recipe/250506/honey-sweetened-cherry-pie/
---
Grape Pie (Welch's)
4 Cups Concord grapes
3/4 C granulated sugar
1 1/2 TBS. lemon juice
1-2 TBS. quick tapioca
Slip grapes from skins. Save skins.
Cook pulp until seeds loosen. Press through sieve.
Mix pulp, skins and remaining ingredients.
Let stand 5-10 minutes. Pour into UNBAKED pie shell,
top with second crust and bake. Pie will be done when
it is bubbling in the center (takes 45-60 minutes to bake).
(Special notes: Start pie at 400 degrees for 10 minutes.
Reduce heat to 350. Vent top crust well since this pie
tends to bubble over because of the high sugar content.
You may want to put a piece of aluminum foil in the bottom
of the oven to catch any spills.)
Concord Grape Pie (anon)
pastry for single crust pie
1 1/2 lbs. concord grapes (4 cups)
3/4 cup sugar
1/3 cup all purpose flour
1/4 t. salt
2 T. butter or margarine melted
1 T. lemon juice
1/2 cup all purpose flour
1/2 cup sugar
1/4 cup butter or margarine
Prepare and roll out pastry into a 12 inch circle. Line a 9 inch pie
plate and flute edge. Do not prick pastry. Slip skins from grapes
and set skins aside. In saucepan bring grape pulp to a boil. Reduce
the heat and simmer for 5 minutes. Sieve to remove seeds. Add
skins to pulp. Combine 3/4 cup sugar, 1/3 cup flour, and the salt.
Stir in the butter, lemon juice and grape mixture. Pour into pastry
shell. To prevent over browning cover edge of pie with tinfoil. Bake
in 375 degrees for 20 -25 minutes. Mean while combine 1/2 cup flour
and 1/2 cup sugar. Cut in 1/4 cup butter until crumbly. Remove foil
from pie. Sprinkle crumbs mixture over pie. Bake about 25 minutes
more.
---
wrote:
of sugar don't eat pie. One way to cut down on sugar intake is to
replace all or some of the granulated sugar with honey... by weight
honey has twice the sweetening power of granulated sugar. You'd
probably need to experiment to your taste.
http://www.eatingwell.com/recipe/250506/honey-sweetened-cherry-pie/
---
Grape Pie (Welch's)
4 Cups Concord grapes
3/4 C granulated sugar
1 1/2 TBS. lemon juice
1-2 TBS. quick tapioca
Slip grapes from skins. Save skins.
Cook pulp until seeds loosen. Press through sieve.
Mix pulp, skins and remaining ingredients.
Let stand 5-10 minutes. Pour into UNBAKED pie shell,
top with second crust and bake. Pie will be done when
it is bubbling in the center (takes 45-60 minutes to bake).
(Special notes: Start pie at 400 degrees for 10 minutes.
Reduce heat to 350. Vent top crust well since this pie
tends to bubble over because of the high sugar content.
You may want to put a piece of aluminum foil in the bottom
of the oven to catch any spills.)
Concord Grape Pie (anon)
pastry for single crust pie
1 1/2 lbs. concord grapes (4 cups)
3/4 cup sugar
1/3 cup all purpose flour
1/4 t. salt
2 T. butter or margarine melted
1 T. lemon juice
1/2 cup all purpose flour
1/2 cup sugar
1/4 cup butter or margarine
Prepare and roll out pastry into a 12 inch circle. Line a 9 inch pie
plate and flute edge. Do not prick pastry. Slip skins from grapes
and set skins aside. In saucepan bring grape pulp to a boil. Reduce
the heat and simmer for 5 minutes. Sieve to remove seeds. Add
skins to pulp. Combine 3/4 cup sugar, 1/3 cup flour, and the salt.
Stir in the butter, lemon juice and grape mixture. Pour into pastry
shell. To prevent over browning cover edge of pie with tinfoil. Bake
in 375 degrees for 20 -25 minutes. Mean while combine 1/2 cup flour
and 1/2 cup sugar. Cut in 1/4 cup butter until crumbly. Remove foil
from pie. Sprinkle crumbs mixture over pie. Bake about 25 minutes
more.
---
Wayne Boatwright
May 4, 2017, 2:18:54 PM5/4/17
to
On Thu 04 May 2017 06:39:45a, Janet told us...
That must be either a very small pie or a very sour pie. :-) I'm
guessing that you probably use that small amount of sugar in your
other fruit pies as well, because you prefer all of them that way.
Nothing wrong with that.
guessing that you probably use that small amount of sugar in your
other fruit pies as well, because you prefer all of them that way.
Nothing wrong with that.
Wayne Boatwright
May 4, 2017, 2:21:17 PM5/4/17
to
On Thu 04 May 2017 05:30:11a, Dave Smith told us...
What size pie pan? I bake most of my fruite pies in a 10" deep dish
glass pie pan. 3/4 cup (or a bit more) of sugar would make that abouat
right.
glass pie pan. 3/4 cup (or a bit more) of sugar would make that abouat
right.
Wayne Boatwright
May 4, 2017, 2:22:34 PM5/4/17
to
On Thu 04 May 2017 06:13:36a, Janet told us...
Sexual intercourse with sugar? :-)
Cheri
May 4, 2017, 2:24:22 PM5/4/17
to
"Wayne Boatwright" <waynebo...@xgmail.com> wrote in message
news:XnsA76B7318FA121wa...@69.16.179.44...
amount of sugar, but as you say, might be a preference which is fine.
Cheri
news:XnsA76B7318FA121wa...@69.16.179.44...
> On Thu 04 May 2017 06:39:45a, Janet told us...
>
>> In article <69FOA.28776$4a5....@fx01.iad>,
>> adavid...@sympatico.ca says...
>>>
>>> On 2017-05-04 2:05 AM, Bruce wrote:
>>> > On Mon, 1 May 2017 10:29:24 -0400, Dave Smith
>>>
>>> >> There is no more sugar in rhubarb than there is in other fruit
>>> >> pies. That might mean less total sugar because there is so
>>> >> little natural sugar in the stalks.
>>> >>
>>> >> I made a rhubarb pie last night and it was great. Even my
>>> >> wife liked it, and she is not a fan of rhubarb.
>>> >
>>> > How much sugar and how much rhubarb did go in?
>>> >
>>>
>>> I use enough chopped rhubarb to fill the pie pan and 3/4 cup of
>>> sugar, the same amount I would use for peaches or cherries.
>>
>> That's a lot more sugar than I'd use. Heaped tablespoon amx.
>>
>> Janet UK
>>
>
> That must be either a very small pie or a very sour pie. :-) I'm
> guessing that you probably use that small amount of sugar in your
> other fruit pies as well, because you prefer all of them that way.
> Nothing wrong with that.
Yes it seems that a rhubarb pie would be quite sour/tart with that small
>
>> In article <69FOA.28776$4a5....@fx01.iad>,
>> adavid...@sympatico.ca says...
>>>
>>> On 2017-05-04 2:05 AM, Bruce wrote:
>>> > On Mon, 1 May 2017 10:29:24 -0400, Dave Smith
>>>
>>> >> There is no more sugar in rhubarb than there is in other fruit
>>> >> pies. That might mean less total sugar because there is so
>>> >> little natural sugar in the stalks.
>>> >>
>>> >> I made a rhubarb pie last night and it was great. Even my
>>> >> wife liked it, and she is not a fan of rhubarb.
>>> >
>>> > How much sugar and how much rhubarb did go in?
>>> >
>>>
>>> I use enough chopped rhubarb to fill the pie pan and 3/4 cup of
>>> sugar, the same amount I would use for peaches or cherries.
>>
>> That's a lot more sugar than I'd use. Heaped tablespoon amx.
>>
>> Janet UK
>>
>
> That must be either a very small pie or a very sour pie. :-) I'm
> guessing that you probably use that small amount of sugar in your
> other fruit pies as well, because you prefer all of them that way.
> Nothing wrong with that.
amount of sugar, but as you say, might be a preference which is fine.
Cheri
Bruce
May 4, 2017, 2:42:19 PM5/4/17
to
On Thu, 04 May 2017 18:18:51 GMT, Wayne Boatwright
<waynebo...@xgmail.com> wrote:
>On Thu 04 May 2017 06:39:45a, Janet told us...
>
>> In article <69FOA.28776$4a5....@fx01.iad>,
>> adavid...@sympatico.ca says...
>>>
>>> On 2017-05-04 2:05 AM, Bruce wrote:
>>> > On Mon, 1 May 2017 10:29:24 -0400, Dave Smith
>>>
>>> >> There is no more sugar in rhubarb than there is in other fruit
>>> >> pies. That might mean less total sugar because there is so
>>> >> little natural sugar in the stalks.
>>> >>
>>> >> I made a rhubarb pie last night and it was great. Even my
>>> >> wife liked it, and she is not a fan of rhubarb.
>>> >
>>> > How much sugar and how much rhubarb did go in?
>>> >
>>>
>>> I use enough chopped rhubarb to fill the pie pan and 3/4 cup of
>>> sugar, the same amount I would use for peaches or cherries.
>>
>> That's a lot more sugar than I'd use. Heaped tablespoon amx.
>>
>> Janet UK
>>
>
>That must be either a very small pie or a very sour pie. :-) I'm
>guessing that you probably use that small amount of sugar in your
>other fruit pies as well, because you prefer all of them that way.
>Nothing wrong with that.
Some people have a high tolerance for sour. A very high tolerance.
<waynebo...@xgmail.com> wrote:
>On Thu 04 May 2017 06:39:45a, Janet told us...
>
>> In article <69FOA.28776$4a5....@fx01.iad>,
>> adavid...@sympatico.ca says...
>>>
>>> On 2017-05-04 2:05 AM, Bruce wrote:
>>> > On Mon, 1 May 2017 10:29:24 -0400, Dave Smith
>>>
>>> >> There is no more sugar in rhubarb than there is in other fruit
>>> >> pies. That might mean less total sugar because there is so
>>> >> little natural sugar in the stalks.
>>> >>
>>> >> I made a rhubarb pie last night and it was great. Even my
>>> >> wife liked it, and she is not a fan of rhubarb.
>>> >
>>> > How much sugar and how much rhubarb did go in?
>>> >
>>>
>>> I use enough chopped rhubarb to fill the pie pan and 3/4 cup of
>>> sugar, the same amount I would use for peaches or cherries.
>>
>> That's a lot more sugar than I'd use. Heaped tablespoon amx.
>>
>> Janet UK
>>
>
>That must be either a very small pie or a very sour pie. :-) I'm
>guessing that you probably use that small amount of sugar in your
>other fruit pies as well, because you prefer all of them that way.
>Nothing wrong with that.
Dave Smith
May 4, 2017, 3:21:46 PM5/4/17
to
On 2017-05-04 2:21 PM, Wayne Boatwright wrote:
> On Thu 04 May 2017 05:30:11a, Dave Smith told us...
>
>> On 2017-05-04 2:05 AM, Bruce wrote:
>>> On Mon, 1 May 2017 10:29:24 -0400, Dave Smith
>>
>>>> There is no more sugar in rhubarb than there is in other fruit
>>>> pies. That might mean less total sugar because there is so
>>>> little natural sugar in the stalks.
>>>>
>>>> I made a rhubarb pie last night and it was great. Even my wife
>>>> liked it, and she is not a fan of rhubarb.
>>>
>>> How much sugar and how much rhubarb did go in?
>>>
>>
>> I use enough chopped rhubarb to fill the pie pan and 3/4 cup of
>> sugar, the same amount I would use for peaches or cherries.
>>
>
> What size pie pan? I bake most of my fruite pies in a 10" deep dish
> glass pie pan. 3/4 cup (or a bit more) of sugar would make that abouat
> right.
I use either a 9" tin or a 10" glass pan. That takes about 4 cups of
> On Thu 04 May 2017 05:30:11a, Dave Smith told us...
>
>> On 2017-05-04 2:05 AM, Bruce wrote:
>>> On Mon, 1 May 2017 10:29:24 -0400, Dave Smith
>>
>>>> There is no more sugar in rhubarb than there is in other fruit
>>>> pies. That might mean less total sugar because there is so
>>>> little natural sugar in the stalks.
>>>>
>>>> I made a rhubarb pie last night and it was great. Even my wife
>>>> liked it, and she is not a fan of rhubarb.
>>>
>>> How much sugar and how much rhubarb did go in?
>>>
>>
>> I use enough chopped rhubarb to fill the pie pan and 3/4 cup of
>> sugar, the same amount I would use for peaches or cherries.
>>
>
> What size pie pan? I bake most of my fruite pies in a 10" deep dish
> glass pie pan. 3/4 cup (or a bit more) of sugar would make that abouat
> right.
chopped rhubarb and 3/4 cup of sugar with 3 Tbsp of minute tapioca
creates a filling that sets up nicely.
Dave Smith
May 4, 2017, 3:22:51 PM5/4/17
to
sex won't rot your teeth.
Wayne Boatwright
May 4, 2017, 3:35:01 PM5/4/17
to
On Thu 04 May 2017 12:22:00p, Dave Smith told us...
That sounds about right to me! I like using minute tapioca for many
fruit fillings. Sometimes I grind the tapioca to a powder before
mixing with the sugar just in case a paticular filling isn't as juicy
as I would like. It seems to mingoe better in those cases.
fruit fillings. Sometimes I grind the tapioca to a powder before
mixing with the sugar just in case a paticular filling isn't as juicy
as I would like. It seems to mingoe better in those cases.
Wayne Boatwright
May 4, 2017, 3:35:39 PM5/4/17
to
On Thu 04 May 2017 12:23:04p, Dave Smith told us...
LOL
Dave Smith
May 4, 2017, 4:48:36 PM5/4/17
to
On 2017-05-04 3:34 PM, Wayne Boatwright wrote:
> On Thu 04 May 2017 12:22:00p, Dave Smith told us...
>
> On Thu 04 May 2017 12:22:00p, Dave Smith told us...
>
>> I use either a 9" tin or a 10" glass pan. That takes about 4 cups
>> of chopped rhubarb and 3/4 cup of sugar with 3 Tbsp of minute
>> tapioca creates a filling that sets up nicely.
>>
>>
>>
>
> That sounds about right to me! I like using minute tapioca for many
> fruit fillings. Sometimes I grind the tapioca to a powder before
> mixing with the sugar just in case a paticular filling isn't as juicy
> as I would like. It seems to mingoe better in those cases.
>
I have been getting my minute tapioca at the Bulk Barn. It was the only
>> of chopped rhubarb and 3/4 cup of sugar with 3 Tbsp of minute
>> tapioca creates a filling that sets up nicely.
>>
>>
>>
>
> That sounds about right to me! I like using minute tapioca for many
> fruit fillings. Sometimes I grind the tapioca to a powder before
> mixing with the sugar just in case a paticular filling isn't as juicy
> as I would like. It seems to mingoe better in those cases.
>
kind of tapioca they carried. I went in to get some a couple days ago
and they don't carry it any more.
Dave Smith
May 4, 2017, 5:23:07 PM5/4/17
to
On 2017-05-04 5:20 PM, lucreti...@fl.it wrote:
> We can buy it here in Sobeys - try there.
I am pretty sure I can get it in just about any grocery store. It was
much cheaper to buy it in the Bulk Barn.
I am pretty sure I can get it in just about any grocery store. It was
much cheaper to buy it in the Bulk Barn.
Dave Smith
May 5, 2017, 5:22:38 PM5/5/17
to
>>> That sounds about right to me! I like using minute tapioca for many
>>> fruit fillings. Sometimes I grind the tapioca to a powder before
>>> mixing with the sugar just in case a paticular filling isn't as juicy
>>> as I would like. It seems to mingoe better in those cases.
>>>
>>
>> I have been getting my minute tapioca at the Bulk Barn. It was the only
>> kind of tapioca they carried. I went in to get some a couple days ago
>> and they don't carry it any more.
>
>>> fruit fillings. Sometimes I grind the tapioca to a powder before
>>> mixing with the sugar just in case a paticular filling isn't as juicy
>>> as I would like. It seems to mingoe better in those cases.
>>>
>>
>> I have been getting my minute tapioca at the Bulk Barn. It was the only
>> kind of tapioca they carried. I went in to get some a couple days ago
>> and they don't carry it any more.
>
> We can buy it here in Sobeys - try there.
I ended up going to three grocery stores before I found minute tapioca.
Sobeys was the third one. They actually had two different brands of it.
Then when I went another store to get meat they stocked it too. Regular
pearl tapioca remains elusive. I can get the small pearl at and the
huge bubble tea type at the Oriental Supermarket, but not regular pearl.
0 new messages