Raspberry Pie - I am so clueless
 

On Sun 23 Nov 2008 03:46:36a, Goomba told us...

> Wayne Boatwright wrote:
>
>> No, it is *neuter*. It was when I studied German and it still is.
>>
>> In German all of the three genders of the Proto-Indo-European language
>> have survived. The three genders are masculine (männlich/Maskulinum),
>> feminine (weiblich/Femininum) and neuter (sächlich/Neutrum).
>>
>> http://en.wikipedia.org/wiki/German_grammar
>>
>> At least you had a chuckle.
>
> I stand corrected then! I could have sworn I remembered "neutral" (and
> just joked about the neutered part)

No big deal…

Cheers!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Sunday, 11(XI)/23(XXIII)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
3dys 16hrs 35mins
************************************************** **********************
One man's terrorist is another man's patriot
************************************************** **********************

Raspberry Pie - I am so clueless
 

On Sat, 22 Nov 2008 18:59:13 GMT, Wayne Boatwright wrote:

> On Sat 22 Nov 2008 11:47:00a, sf told us...
>
>> OK, I left off an e. I only do restaurant french and I'm pretty bad
>> at that too.
>>
>> fiancée
>> Function: noun
>> Etymology: French, feminine of fiancé
>> Date: 1835
>>
>
> I would venture to say that most people in the US don’t know the difference.

i can tell the difference if you let me feel 'em up a little.

your pal,
blake

Raspberry Pie - I am so clueless
 

On Sat, 22 Nov 2008 14:11:32 -0700, Gloria P wrote:

> Wayne Boatwright wrote:
>> On Sat 22 Nov 2008 11:47:00a, sf told us...
>>
>>> OK, I left off an e. I only do restaurant french and I'm pretty bad
>>> at that too.
>>>
>>> fiancée
>>> Function: noun
>>> Etymology: French, feminine of fiancé
>>> Date: 1835
>>>
>>
>> I would venture to say that most people in the US donÿt know the difference.
>>
>
>
> Particularly those who have never studied French. I wouldn't hold it
> against them.
>
> There are half a dozen other popular languages studied in high school
> and more in college. (Right now I'd say Spanish, German, French,
> Italian, Russian, Mandarin, Japanese, are fairly common.) Somehow the
> rest of the world holds it against us if we aren't fluent in all of them.
>

i wouldn't say that. most are puzzled that the majority of americans know
*no* foreign language and expect others to speak english in their own
country.

your pal,
blake

Raspberry Pie - I am so clueless
 

On Sun 23 Nov 2008 09:03:46a, blake murphy told us...

> On Sat, 22 Nov 2008 18:59:13 GMT, Wayne Boatwright wrote:
>
>> On Sat 22 Nov 2008 11:47:00a, sf told us...
>>
>>> OK, I left off an e. I only do restaurant french and I'm pretty bad
>>> at that too.
>>>
>>> fiancée
>>> Function: noun
>>> Etymology: French, feminine of fiancé
>>> Date: 1835
>>>
>>
>> I would venture to say that most people in the US don’t know the
>> difference.
>
> i can tell the difference if you let me feel 'em up a little.
>
> your pal,
> blake
>

You have such talent!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Sunday, 11(XI)/23(XXIII)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
3dys 14hrs 51mins
************************************************** **********************
A hundred thousand lemmings can't all be wrong.
************************************************** **********************

Raspberry Pie - I am so clueless
 

In article >,
Terry Pulliam Burd > wrote:

> On Thu, 20 Nov 2008 21:01:47 -0600, Melba's Jammin'
> > fired up random neurons and synapses to
> opine:
>
> >In article >,
> > hahabogus > wrote:
> >
> >> when I do anything like that I devide up the berries some get cooked with
> >> the thickener some stay fresh. then I combine them. About 1/3 get cooked.
> >> Instant tapicoa works well.
> >
> >Is this a two-crust pie that you then bake?
>
> Barb, I've used James Beard's berry pie recipe for years and years
> with no problems:
>
> @@@@@ Now You're Cooking! Export Format
>
> Berry Pies
>
> desserts
>
> 4 cups berries
> 1 cup sugar; (+/-)
> 6 tablespoons flour
> 1/4 teaspoon salt
> 1 tablespoon lemon juice
> 2 tablespoons butter
> or
> tablespoon 3
>
> Pick over berries and rinse well, drain. Combine with the sugar,
> flour, salt and lemon juice. Turn into a pastry-lined pie pan. Dot
> with butter. Trim the pastry edge and moisten it. Cover with the top
> pastry, trim the edge, crimp the top and bottom edges together and cut
> vents for steam. Bake at 450F 15 mins., reduce heat to 350° and bake
> 25 - 30 mins. longer. Cool on a rack.
>
> Contributor: James Beard
>
> Yield: 8 servings
>
> It's also a good idea to put a cookie sheet under the pie as it bakes
> to catch the drips.
>
> Terry "Squeaks" Pulliam Burd

Thanks. It's not that I'm looking for a recipe as such. My question is
about the procedure for using frozen berries. They're so delicate that
I fear they'll be mush before I start if I thaw them first. And if I
don't, I'll have the sugar and flour falling right through them (don't
ask me how I how this will happen). I believe I'll use the technique
that Wayne posted.

Thanks for the response. T-Day's coming; do you remember that
Friday-after-Thanksgiving at Al's? :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - chicken cacciatore-like

Raspberry Pie - I am so clueless
 

On Sun, 23 Nov 2008 23:54:39 -0600, Melba's Jammin'
> wrote:


>Thanks. It's not that I'm looking for a recipe as such. My question is
>about the procedure for using frozen berries. They're so delicate that
>I fear they'll be mush before I start if I thaw them first. And if I
>don't, I'll have the sugar and flour falling right through them (don't
>ask me how I how this will happen). I believe I'll use the technique
>that Wayne posted.

All the books I have read, including some baking ones say don't
defrost.

Christine

Raspberry Pie - I am so clueless
 

"Melba's Jammin'" > In article
My question is > about the procedure for using frozen berries. They're so
delicate that
> I fear they'll be mush before I start if I thaw them first. And if I
> don't, I'll have the sugar and flour falling right through them (don't
> ask me how I how this will happen). I believe I'll use the technique >
> that Wayne posted.
> --
> -Barb,

Barb, think on it, when we make apple pie and the apple slices are firm and
dry and we toos flour, sugar, butter spices over them, then some butter...
does that all fall to the bottom before the apples start making juices? It
doesn't at my house. I think the raspberries juice up faster than the
apples.

Raspberry Pie - I am so clueless
 

On Sun, 23 Nov 2008 16:09:51 GMT, Wayne Boatwright wrote:

> On Sun 23 Nov 2008 09:03:46a, blake murphy told us...
>
>> On Sat, 22 Nov 2008 18:59:13 GMT, Wayne Boatwright wrote:
>>
>>> On Sat 22 Nov 2008 11:47:00a, sf told us...
>>>
>>>> OK, I left off an e. I only do restaurant french and I'm pretty bad
>>>> at that too.
>>>>
>>>> fiancée
>>>> Function: noun
>>>> Etymology: French, feminine of fiancé
>>>> Date: 1835
>>>>
>>>
>>> I would venture to say that most people in the US don’t know the
>>> difference.
>>
>> i can tell the difference if you let me feel 'em up a little.
>>
>> your pal,
>> blake
>>
>
> You have such talent!

i can do it even in the dark!

your pal,
blake

Raspberry Pie - I am so clueless
 

In article >,
"Giusi" > wrote:

> "Melba's Jammin'" > In article
> My question is > about the procedure for using frozen berries. They're so
> delicate that
> > I fear they'll be mush before I start if I thaw them first. And if I
> > don't, I'll have the sugar and flour falling right through them (don't
> > ask me how I how this will happen). I believe I'll use the technique >
> > that Wayne posted.
> > --
> > -Barb,
>
> Barb, think on it, when we make apple pie and the apple slices are firm and
> dry

No, they are not dry. They are not swimming in anything but they are
not dry. The cut surface is moist and it is that to which the sugar and
flour mixture sticks. Leave it alone long enough and it will generate
juice.

> and we toos flour, sugar, butter spices over them, then some butter...
> does that all fall to the bottom before the apples start making juices?

No. See my remarks above.

> It doesn't at my house.

Nor at my house. :-)

> I think the raspberries juice up faster than the apples.

Sure, if they're fresh. These are frozen and individually they are dry.
My previous experience with such a pie was a result of adding the
sugar/cornstarch mixture to berries such as those: dry and solidly
frozen.

Tomorrow night I will do as Wayne recommended back at the beginning of
this adventu toss/fold the sugar/thickener mixture into the
frozen-but-thawing-before-my-eyes raspberries and hope for the best. :-)

Honest to Alex, you'd think I've never baked a pie before, my anxiety
about this is so much. Oy. I think I'll take up drinking.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - chicken cacciatore-like

Raspberry Pie - I am so clueless
 

"Melba's Jammin'" ha scritto nel messaggio
> Honest to Alex, you'd think I've never baked a pie before, my anxiety
> about this is so much. Oy. I think I'll take up drinking.
> --
> -Barb,

There there.... want some raspberry grappa?

Raspberry Pie - I am so clueless
 

On Tue 25 Nov 2008 09:26:14a, Melba's Jammin' told us...

> In article >,
> "Giusi" > wrote:
>
>> "Melba's Jammin'" > In article
>> My question is > about the procedure for using frozen berries.
>> They're so
>> delicate that
>> > I fear they'll be mush before I start if I thaw them first. And if I
>> > don't, I'll have the sugar and flour falling right through them
>> > (don't ask me how I how this will happen). I believe I'll use the
>> > technique > that Wayne posted.
>> > --
>> > -Barb,
>>
>> Barb, think on it, when we make apple pie and the apple slices are firm
>> and dry
>
> No, they are not dry. They are not swimming in anything but they are
> not dry. The cut surface is moist and it is that to which the sugar and
> flour mixture sticks. Leave it alone long enough and it will generate
> juice.
>
>> and we toos flour, sugar, butter spices over them, then some butter...
>> does that all fall to the bottom before the apples start making juices?
>
> No. See my remarks above.
>
>> It doesn't at my house.
>
> Nor at my house. :-)
>
>> I think the raspberries juice up faster than the apples.
>
> Sure, if they're fresh. These are frozen and individually they are dry.
> My previous experience with such a pie was a result of adding the
> sugar/cornstarch mixture to berries such as those: dry and solidly
> frozen.
>
> Tomorrow night I will do as Wayne recommended back at the beginning of
> this adventu toss/fold the sugar/thickener mixture into the
> frozen-but-thawing-before-my-eyes raspberries and hope for the best.
> :-)
>
> Honest to Alex, you'd think I've never baked a pie before, my anxiety
> about this is so much. Oy. I think I'll take up drinking.

Raspberry cordial would be nice. :)

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Tuesday, 11(XI)/25(XXV)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1dys 13hrs 50mins
************************************************** **********************
Cats must display their worm collection on the kitchen floor on a
rainy night.
************************************************** **********************

Raspberry Pie - I am so clueless
 

In article >,
"Giusi" > wrote:

> "Melba's Jammin'" ha scritto nel messaggio
> > Honest to Alex, you'd think I've never baked a pie before, my anxiety
> > about this is so much. Oy. I think I'll take up drinking.
> > --
> > -Barb,
>
> There there.... want some raspberry grappa?

Bring it!

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - chicken cacciatore-like

Raspberry Pie - I am so clueless
 

On Tue, 25 Nov 2008 10:26:14 -0600, Melba's Jammin'
> wrote:

>Honest to Alex, you'd think I've never baked a pie before, my anxiety
>about this is so much. Oy. I think I'll take up drinking.

I think the pie will be less stressful if you make while imbibing.

The thought of apples and raspberries are not a match made in heaven
for me. Pears and raspberries, I'd consider - not a pie... a tart).

;)


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

Raspberry Pie - I am so clueless
 

"Melba's Jammin'" ha scritto nel messaggio
> In article > "Giusi" wrote:
>> > Honest to Alex, you'd think I've never baked a pie before, my anxiety>>
>> > > about this is so much. Oy. I think I'll take up drinking.
>> > --
>> > -Barb,
>>
>> There there.... want some raspberry grappa?
>
> Bring it!
>
> --
> -Barb

Got paint to remove? LOL Actually, I made a lot this year because it's the
first year for the raspberries fruiting so they came a few at a time and
there seemed little else to do with them. I made one bottle of moscato,
which is smoother, so they say, because it is made of late harvest grapes.
You might wake up for Christmas, might not.

Raspberry Pie - I am so clueless
 

On Wed, 26 Nov 2008 09:47:10 +0100, Giusi wrote:

> "Melba's Jammin'" ha scritto nel messaggio
>> In article > "Giusi" wrote:
>>> > Honest to Alex, you'd think I've never baked a pie before, my anxiety>>
>>> > > about this is so much. Oy. I think I'll take up drinking.
>>> > --
>>> > -Barb,
>>>
>>> There there.... want some raspberry grappa?
>>
>> Bring it!
>>
>> --
>> -Barb
>
> Got paint to remove? LOL Actually, I made a lot this year because it's the
> first year for the raspberries fruiting so they came a few at a time and
> there seemed little else to do with them. I made one bottle of moscato,
> which is smoother, so they say, because it is made of late harvest grapes.
> You might wake up for Christmas, might not.

how much to wake up in april sometime?

your pal,
blake

Raspberry Pie - I am so clueless
 

"blake murphy"
, Giusi wrote:
>
>> "Melba's Jammin'" ha scritto nel messaggio
>>>> > Honest to Alex, you'd think I've never baked a pie before, my
>>>> > anxiety>>
>>>> > > about this is so much. Oy. I think I'll take up drinking.
>>>> > --
>>>> > -Barb,
>>>>
>>>> There there.... want some raspberry grappa?
>>>
>>> Bring it!
>>>
>>> --
>>> -Barb
>>
>> Got paint to remove? LOL Actually, I made a lot this year because it's
>> the
>> first year for the raspberries fruiting so they came a few at a time and
>> there seemed little else to do with them. I made one bottle of moscato,
>> which is smoother, so they say, because it is made of late harvest
>> grapes.
>> You might wake up for Christmas, might not.
>
> how much to wake up in april sometime?
>
> your pal,
> blake

Before or after tax day?

Raspberry Pie - I am so clueless
 

On Wed, 26 Nov 2008 16:49:52 +0100, Giusi wrote:

> "blake murphy"
> , Giusi wrote:
>>
>>> "Melba's Jammin'" ha scritto nel messaggio
>>>>> > Honest to Alex, you'd think I've never baked a pie before, my
>>>>> > anxiety>>
>>>>> > > about this is so much. Oy. I think I'll take up drinking.
>>>>> > --
>>>>> > -Barb,
>>>>>
>>>>> There there.... want some raspberry grappa?
>>>>
>>>> Bring it!
>>>>
>>>> --
>>>> -Barb
>>>
>>> Got paint to remove? LOL Actually, I made a lot this year because it's
>>> the
>>> first year for the raspberries fruiting so they came a few at a time and
>>> there seemed little else to do with them. I made one bottle of moscato,
>>> which is smoother, so they say, because it is made of late harvest
>>> grapes.
>>> You might wake up for Christmas, might not.
>>
>> how much to wake up in april sometime?
>>
>> your pal,
>> blake
>
> Before or after tax day?

hmm...tax day is my birthday, and i don't pay no taxes.

i'm just thinking when the weather gets warmer.

your pal,
blake