In article .com>,
maxine in ri > wrote:
> On Aug 20, 10:45 am, Melba's Jammin' >
> wrote:
> > In article . com>,
> > maxine in ri > wrote:
> > (recipe snipped)
> >
> > > I've never made the onion soup (I should, the kid likes it), but will
> > > attest to the awesomeness of the above recipe. As if anything Her
> > > Highness of the kitchen needs to be attested to.<g>
> >
> > > maxine in ri
> >
> > Her Highness! I know something about canning; cooking, I make up as I
> > go along. ROTFL. I use condensed soup in recipes, Maxine. I make
> > pineapple-apricot jam with canned pineapple! I use cheap chocolate in
> > brownies. I need the laugh though: HWSRN threw out about a half gallon
> > of precious plum juice last night. I was not happy. Still am not. And
> > to think I fixed breakfast for him this morning.
>
> Dear Barb, some people can walk into a kitchen with crackers and
> cheese being the only things available, and make a dish to remember.
> Others with the same ingredients make one that should be forgotten
> immediately. You fall into the former group.
I blush for thanking you. But, but, but. . . . when have you ever eaten
anything I've cooked?
>
> Next time I'm at my sister's alone, I intend to toss the huge
> container of moldy grape juice she's had there since last fall. For
> some stupid reason, she keeps it in plastic, where it always goes
> bad. I pour the hot juice into glass, and there's still a bottle in
> the back of my fridge that is probably ok.
Probably.
>
> > Breakfast's toast was great. Made from the sister loaf of the one
> > I entered in the State Fair. I don't expect any ribbonality for
> > the bread, though - I think it was about 5-10 minutes underdone -
> > just in the center. It will depend on how far into the loaf they
> > slice.
>
> Do you ever use a thermometer on your bread? Someone once gave me a
> recipe that included a temperature reading for a done baked good
> (cinnamon rolls).
> maxine in ri
I don't. And I especially don't for this entry into competition because
it would put a hole in the bread -- wherever I stuck it. I think the
temp of done is 180 deg. Some serious baker will no doubt correct or
validate me on that.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - Fair baking