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Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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Jenn Ridley wrote:
"Bob (this one)" wrote: Sometimes there *is* no choice, OK? Sometimes the only lemons in the store are the green-y shrivelled up type, OK? (at which point *I* make a different kind of pie, but not everybody will do that.) I simply don't believe it. "Green-y shrivelled up" lemons have never appeared in any store I've ever patronized, on several continents, over 6 decades, buying for both home and commercial uses. I must be unlucky, I guess. Whenever I look at the lemons in the local grocer, they don't look like anything I'd like to use for anything. Maybe I just don't look often enough. Have a nice day out there in the Hindu Kush or Siberia or wherever. Try small-town Midwest US. You don't have to get snarky about it. Jenn, I now live in a rural area that's not even incorporated. It's all farms. The nearest town, miles away, has the vast population of 18,000 and has remained at that number for decades; never been higher. My wife and I joke about going to town and picking up some calico and a barrel of gunpowder and some slab-bacon because we live so far out... There were more people than that in each of the various buildings I worked in, in New York. We have several supermarkets and a bigass Walmart in the villages around here. We have boondocker IGA stores. I've never seen a green-y lemon in any of them. Never seen a shrivelled one. Lemons are about as close to bulletproof as it gets in the produce section. Citrus fruits last months off the tree if handled properly. Weeks if handled negligently. Pastorio |
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![]() wrote in message oups.com... What is the reason for grating the lemon rind to make the pie filling? Do you have to do that? I have a whole bottle of lemon juice. I'd rather use that than buy some lemons. Don't do it! If you want quick and easy use a Jello lemon meringue pie filling. If you're making it from scratch use real lemon juice and the grated rind. MoM |
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![]() "Nancy Young" wrote in message ... wrote Chris, it gives me great (or perhaps grate) pleasure to know that I'm not the only one on the planet to think that cilantro tastes like soap! You are so not alone, sistah. nancy And what is this thing with some restaurants sprinkling dill on everything. Ruined a perfectly good dinner. Yuk, musty dill. MoM |
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Jenn Ridley wrote in
: Sometimes there *is* no choice, OK? Sometimes the only lemons in the store are the green-y shrivelled up type, OK? (at which point *I* make a different kind of pie, but not everybody will do that.) No produce stand/store? Only one store? |
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On 4/15/06, Mike H wrote:
Jenn Ridley wrote in : Sometimes there *is* no choice, OK? Sometimes the only lemons in the store are the green-y shrivelled up type, OK? (at which point *I* make a different kind of pie, but not everybody will do that.) No produce stand/store? Only one store? Welcome to the (concept of) the hinterlands. In our town we have two grocery stores, neither has very good produce (or cheese beyond the common ones). The next town up has one small grocery store. Both have a health food store with a limited selection of produce. Produce stands exist for about 4 months of the year. And what is available is grossly overpriced. The local stores feel this is a resort area, so they charge extra. A "good" price on milk is 2 gallons for $5.00. Normally, it's over $4.00 for 1 gallon. Everything is about 30% more than at a store about 60 miles away. However, because of the mountain roads, that store is not always easy to get to. When I lived in a large city, 60 miles was "across town," here it's a potentially perilous drive. When I recently visited my parents in Dallas, I was stunned. At one intersection there were 6 grocery stores, each of which was larger than both of the stores in my home town. After a while, you forget the comforts of living in a large city. On the other hand, I NEVER lock my car, and we rarely lock the house. I don't bother locking up my bike. People leave their cars running while they go into the post office, and the cars are still there when they come out (I think those folks are idiots, but not because of the risk of theft - they are burning lots of gas for no reason). Mike |
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Mike Avery wrote:
On 4/15/06, *Mike H* wrote: Jenn Ridley wrote in mailto:news:[email protected] x.com: Sometimes there *is* no choice, OK? Sometimes the only lemons in the store are the green-y shrivelled up type, OK? (at which point *I* make a different kind of pie, but not everybody will do that.) No produce stand/store? Only one store? Welcome to the (concept of) the hinterlands. I understand hinterlands. I live on a farm in an unincorporated area. Nearest town has 18,000 people and has for the 30+ years I've lived around here. 10 miles to the nearest (very downscale) grocery. But I've never seen "green-y shrivelled up" lemons anywhere. And what is the implication of that assertion, that they somehow came in "green-y shrivelled up" off the produce truck? At some point, in any stores, there have to be fresh lemons available. A phone call could easily enough find out when that would be. If not to the store, to the produce company. I don't buy it. In our town we have two grocery stores, neither has very good produce (or cheese beyond the common ones). The next town up has one small grocery store. Both have a health food store with a limited selection of produce. Produce stands exist for about 4 months of the year. And what is available is grossly overpriced. The local stores feel this is a resort area, so they charge extra. A "good" price on milk is 2 gallons for $5.00. I've never seen milk for that price, and this is a dairy area. On the other hand, I NEVER lock my car, and we rarely lock the house. I don't bother locking up my bike. People leave their cars running while they go into the post office, and the cars are still there when they come out (I think those folks are idiots, but not because of the risk of theft - they are burning lots of gas for no reason). Our front door doesn't lock. Only people who have recently moved here from an urban area lock anything. Pastorio |
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Arthur wrote:
CHI-MUM wrote: wrote What is the reason for grating the lemon rind to make the pie filling? Do you have to do that? I have a whole bottle of lemon juice. I'd rather use that than buy some lemons. Don't do it! If you want quick and easy use a Jello lemon meringue pie filling. If you're making it from scratch use real lemon juice and the grated rind. MoM I've recently discovered that the pretty lemons and limes in my grocery stores are coated with some sort of "edible" carnuba or beeswax product. No one seems to worry about it. I try to scrub those lemons whose rind I plan to use, but, since the stuff is waterproof, I wonder what I am accomplishing. Anyone which thoughts on this matter?? Warm water, a brush, and a minute's rubbing and will get most of it off. Pastorio |
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Bob (this one) wrote:
Arthur wrote: I've recently discovered that the pretty lemons and limes in my grocery stores are coated with some sort of "edible" carnuba or beeswax product. No one seems to worry about it. I try to scrub those lemons whose rind I plan to use, but, since the stuff is waterproof, I wonder what I am accomplishing. Anyone which thoughts on this matter?? Warm water, a brush, and a minute's rubbing and will get most of it off. Pastorio Good. Thanks. I wonder how lemons are prewashed at my local cocktail lounge??? [will that be with a twist of wax?] -=Art=- |
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Arthur wrote:
Bob (this one) wrote: Arthur wrote: I've recently discovered that the pretty lemons and limes in my grocery stores are coated with some sort of "edible" carnuba or beeswax product. No one seems to worry about it. I try to scrub those lemons whose rind I plan to use, but, since the stuff is waterproof, I wonder what I am accomplishing. Anyone which thoughts on this matter?? Warm water, a brush, and a minute's rubbing and will get most of it off. Pastorio Good. Thanks. I wonder how lemons are prewashed at my local cocktail lounge??? [will that be with a twist of wax?] I've never seen a bartender wash a lemon. Including me. Pastorio |
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![]() "RsH" wrote in message oups.com... Arthur wrote: I've recently discovered that the pretty lemons and limes in my grocery stores are coated with some sort of "edible" carnuba or beeswax product. No one seems to worry about it. I try to scrub those lemons whose rind I plan to use, but, since the stuff is waterproof, I wonder what I am accomplishing. Anyone which thoughts on this matter?? Art Carnuba wax is used on lots of foods... Jelly beans, for example, shine because they are all coated with it. It is edible and virtually tasteless, and is a finish protector or sealer, if you will. Don't bother scrubbing, and simply ignore that it has been used. Its been used since the beginning of last century, at a minimum, and we are still ingesting... FWIW RsH Countering: To say that it has been used for the last century does not mean that it has caused no bodily harm. Until studies are done on each and every product that people in good faith say that causes no harm, it's impossible to say with certainty. FWIW Dee Dee |
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![]() "graham" wrote in message news:[email protected] "Dee Randall" wrote in message ... "RsH" wrote in message oups.com... Arthur wrote: I've recently discovered that the pretty lemons and limes in my grocery stores are coated with some sort of "edible" carnuba or beeswax product. No one seems to worry about it. I try to scrub those lemons whose rind I plan to use, but, since the stuff is waterproof, I wonder what I am accomplishing. Anyone which thoughts on this matter?? Art Carnuba wax is used on lots of foods... Jelly beans, for example, shine because they are all coated with it. It is edible and virtually tasteless, and is a finish protector or sealer, if you will. Don't bother scrubbing, and simply ignore that it has been used. Its been used since the beginning of last century, at a minimum, and we are still ingesting... FWIW RsH Countering: To say that it has been used for the last century does not mean that it has caused no bodily harm. Until studies are done on each and every product that people in good faith say that causes no harm, it's impossible to say with certainty. FWIW Dee Dee Agreed, Dee. However, think of all the M'nMs eaten! http://www.food-info.net/uk/e/e903.htm Graham Very interesting, Graham. Thank you. I've not eaten my share of M&M's, but I did stop chewing gum years ago when I got terribly allergic to a certain brand, won't name it -- big sores! And stopped using make-up years ago. Didn't agree with my skin. Interesting - used on/in coffee - wonder what's that's all about. Dee Dee |
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On Sun, 23 Apr 2006 12:20:53 -0400, "Dee Randall" wrote:
Countering: To say that it has been used for the last century does not mean that it has caused no bodily harm. Until studies are done on each and every product that people in good faith say that causes no harm, it's impossible to say with certainty. That is true of every single thing you eat. You're going to get awfully hungry if you wait until all those tests have been completed. -- Larry |
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![]() "pltrgyst" wrote in message ... On Sun, 23 Apr 2006 12:20:53 -0400, "Dee Randall" wrote: Countering: To say that it has been used for the last century does not mean that it has caused no bodily harm. Until studies are done on each and every product that people in good faith say that causes no harm, it's impossible to say with certainty. That is true of every single thing you eat. You're going to get awfully hungry if you wait until all those tests have been completed. -- Larry I use common sense and eat food like everyone else. Wax was the topic of consideration I was addressing. Wax, wax, wax (:-))Dee Dee |
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On Wed, 19 Apr 2006 01:39:55 GMT, Arthur wrote:
CHI-MUM wrote: wrote in message oups.com... What is the reason for grating the lemon rind to make the pie filling? Do you have to do that? I have a whole bottle of lemon juice. I'd rather use that than buy some lemons. Don't do it! If you want quick and easy use a Jello lemon meringue pie filling. If you're making it from scratch use real lemon juice and the grated rind. MoM I've recently discovered that the pretty lemons and limes in my grocery stores are coated with some sort of "edible" carnuba or beeswax product. No one seems to worry about it. I try to scrub those lemons whose rind I plan to use, but, since the stuff is waterproof, I wonder what I am accomplishing. Anyone which thoughts on this matter?? Art Actually, the part that you want most (aside from the wax) is just the outer layer called the zest. Just the yellow part contains essential oils that will make your pie taste better. Lemon juice is okay, but the zest is the best part. The white layer under the yellow is not needed, and can sometimes be bitter, and not a good bitter. |
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