|
Meringue lemon pie
On Jan 31, 9:42*am, "Giusi" > wrote:
> "Peter-Lucas" *ha scritto nel messaggio > Melba's Jammin' > > > Yep. But to say that a recipe for Lemon Meringue is "eloborate"???!!! > > > Is there a 'Cooking 101' newsgroup Giusi can be directed to? > > Go soak youer head. *I wrote back exactly what I meant and why I said it and > you didn't even read it. *You really are one of the ruder people, aren't > you? *I wonder why people come here to act in incivil ways? Coincidentally in Lucas in accusing poster of being a child molester, I have some documents in my procession concerning HIM in this matter - send me your e-mail and I'll attach copies. Anyhow my suspicious are confirmed - Lucas is indeed retarded and needs to be pitied. Wonder if his SO Ruth Grealy is aware of his past activities concerning children? Might have to send her copies of documents too. You know something - by bringing this terrible affliction of his to light ,Lucas may be inadvertently be wanting to confess all. Come on Lucas.....confess it is good for your sole (sic). |
Meringue lemon pie
Dave Smith > wrote in
m: > Peter-Lucas wrote: >> Dave Smith > wrote in >> m: >> >>> Giusi wrote: >>> >>>> This may very well be a lovely pie, but it is not what I meant when I >>>> called it my favorite. It's way more elaborate and not at all the >>>> homey favorite I love. Plus, it has a sweet crust, which to me >>>> removes the magic. >>>> >>>> I don't even know what icing sugar mixture is meant to be! Icing >>>> sugar is usually sold in tiny envelopes here, although in Rome it is >>>> possible that it can be had in quantities larger than 100 g. Caster >>>> sugar does not exist AFAIK. >>> Icing sugar mixture? That is curious one. I would assume they meant >>> icing sugar. >> >> (Repeat from a previous post...) >> >> I just typed 'icing sugar mixture' into my Google search bar...... >> >> 1st hit..... >> >> >> http://aww.ninemsn.com.au/article.aspx?id=255881 >> >> "What's the difference between icing sugar and icing sugar mixture? >> Question >> Dear Pamela, I have pure icing sugar and icing sugar mixture in my >> pantry are they the same thing? >> >> Answer >> It can be a bit confusing with all the different sugars out the >> icing, raw, muscovado, caster...the list is endless! Thankfully, it's >> easy to explain the difference between the two icing sugars on the >> market. Icing sugar mixture, also known as confectioners' sugar or >> powdered sugar, is pulverised granulated sugar crushed together with a >> small amount (about three percent) of cornflour. This icing sugar is >> great to use when making icing for kids' birthday cakes or dusting >> sweet treats. Similar in appearance to the former, pure icing sugar is >> also made from pulverised granulated sugar but contains no cornflour. >> For everyday cooking, icing sugar mixture does the trick; the only >> place where pure icing sugar is a must is when making royal icing, >> modelling fondant and the like. If you are gluten intolerant, be sure >> to choose pure icing sugar over icing sugar mixture. " >> > > It must be an Australiansim. Around here, icing sugar is is powdered > with the cornflour added. OK, that's Icing Sugar *Mixture*. The other stuff we have is *pure* icing sugar, which is the gluten free variety. > There is no choice (that I know of) of icing > sugar with or without. http://www.csrsugar.com.au/ViewProduct.aspx?id=8 Although, according to the website, the ISM is also gluten free.... Hmmmmm, I'll have to check the ingredients list next time I see it in the shops. > Usually when a recipe calls for a some mixture, > it is a mixture of previously mixed ingredients. > > >> What brand is your icing sugar?? > > Redpath > http://www.redpathsugars.com/products.htm I s'pose, when it all comes down to it, whether it's ISM or just IC, it basically the same product for you guys. But over here, we get to choose between them :-) -- Peter Lucas Brisbane Australia Soldati, io esco da Roma. Chi vuole continuare la guerra contro lo straniero venga con me. Non posso offrigli ne¤ onori ne¤ stipendi; gli offro fame, sete, marce forzate, battaglie e morte. Chi ama la Patria mi segua. —Garibaldi, Giuseppe |
Meringue lemon pie
"LindaR" > wrote in message ... On Jan 31, 9:42 am, "Giusi" > wrote: > "Peter-Lucas" ha scritto nel messaggio > Melba's Jammin' > > > Yep. But to say that a recipe for Lemon Meringue is "eloborate"???!!! > > > Is there a 'Cooking 101' newsgroup Giusi can be directed to? > > Go soak youer head. I wrote back exactly what I meant and why I said it > and > you didn't even read it. You really are one of the ruder people, aren't > you? I wonder why people come here to act in incivil ways? Coincidentally in Lucas in accusing poster of being a child molester, I have some documents in my procession concerning HIM in this matter - send me your e-mail and I'll attach copies. Anyhow my suspicious are confirmed - Lucas is indeed retarded and needs to be pitied. Wonder if his SO Ruth Grealy is aware of his past activities concerning children? Might have to send her copies of documents too. You know something - by bringing this terrible affliction of his to light ,Lucas may be inadvertently be wanting to confess all. Come on Lucas.....confess it is good for your sole (sic). |
Meringue fight
On Sat, 31 Jan 2009 00:54:24 +0000 (UTC), in rec.food.cooking, Peter-Lucas
wrote: > Wayne Boatwright > wrote in > 5.250: > >> On Fri 30 Jan 2009 05:41:13p, carrot morning told us... >> > >> >> What was your first clue? :-) >> > > > You're as ****ing pathetic as they are. But not as pathetic as you, eh Peter? You are the most pathetic pice of shit dumping on Usenet right now. > > Wake up to yourself Boatwright. The irony meter almost broke with this one. |
Meringue fight
Pan Chedda > wrote in
: > On Sat, 31 Jan 2009 00:54:24 +0000 (UTC), in rec.food.cooking, Peter- Lucas > wrote: > >> Wayne Boatwright > wrote in >> 5.250: >> >>> On Fri 30 Jan 2009 05:41:13p, carrot morning told us... >>> >> >>> >>> What was your first clue? :-) >>> >> > >> >> You're as ****ing pathetic as they are. > > But not as pathetic as 'hey-zues', eh Peter? Nope, not at all. -- Peter Lucas Brisbane Australia Soldati, io esco da Roma. Chi vuole continuare la guerra contro lo straniero venga con me. Non posso offrigli ne¤ onori ne¤ stipendi; gli offro fame, sete, marce forzate, battaglie e morte. Chi ama la Patria mi segua. —Garibaldi, Giuseppe |
Meringue fight
"Pan Chedda" > wrote in message .. . > On Sat, 31 Jan 2009 00:54:24 +0000 (UTC), in rec.food.cooking, Peter-Lucas > wrote: > >> Wayne Boatwright > wrote in >> 5.250: >> >>> On Fri 30 Jan 2009 05:41:13p, carrot morning told us... >>> >> >>> >>> What was your first clue? :-) >>> >> > >> >> You're as ****ing pathetic as they are. > > But not as pathetic as you, eh Peter? You are the most pathetic pice of > shit dumping on Usenet right now. > > >> >> Wake up to yourself Boatwright. > > The irony meter almost broke with this one. LOL. And if Lucas does have any concerns about Kirkland and children surely he should raise matter with police. And not be a coward by complaining anonymously. But Lucas is a Coward, isn't he?? |
Meringue lemon pie
On Fri, 30 Jan 2009 22:33:12 +0000 (UTC), in rec.food.cooking, Peter-Lucas
wrote: > Melba's Jammin' > wrote in news:barbschaller- > : > >> You're getting prickly again, Peter. Melba, this was the kindest I've ever seen anyone describe Lucas. All of Usenet knows what an ignorant twink he is but you've taken the high road. You really should have the prize for patience where Lucas is concerned. Lucas needs a following even if the follower offers nothing but constructive criticism. > > Not at all. > > Giusi came in making out like I was posting it for him, because *he*(she?) > asked for it. > > If I was to make comment on *every* recipe that I saw posted here, and > didn't like the looks of because they're "not at all the homey favourite I > love", I'd be posting 24/7. Do us all a favor and don't. You're already online 24/7 as it is. RFC does not need any more posts from you. > > If I look at a recipe and don't like it, I skip it. If I like it, I let > the person posting it know. Pure commonsense. If it's a recipe I make > myself, and I use something different, I will (maybe) comment on that. > >> >> When you post anything that the whole world can *see*, whether it was >> directed to the world at large or to a specific individual, you pretty >> much have to expect that you've opened yourself to commentary from >> anyone with a keyboard and web access. > > As I said, he/she was making out like *he* had asked for it, not Pandora. You go to a great deal of trouble trying to justify being an asshole. It is really not necessary Peter. All of Usenet knows about you. > >> >> Critiquing recipes (often solicited); e.g., "I might have done thus and >> such instead; it would have produced a different sort of whatever," and >> criticizing recipes (unsolicited); e.g., "I can't imagine why anyone >> with half a brain would use this or that in a recipe for thus and such; >> it simply has no place ‹ and besides, I don't like it" happens here all >> the time. You know that. > > Yep. But to say that a recipe for Lemon Meringue is "eloborate"???!!! You wouldn't know. It is doubtful you've ever made it. I'm surprised you haven't whipped out a purloined pic claiming it is one you have made yourself. You've done just that often enough in the past. > > Is there a 'Cooking 101' newsgroup Giusi can be directed to? The irony meter is clanging. > > As for "unsolicited critiquing"..... IMO, there's too much of it. It's > *those* people that have got their panties in a twist. No Peter. YOUR panties are in a twist. > >> >> Sometimes the latter is done good-naturedly (I'm thinking of boiled dirt >> chunks), sometimes not so much. And often the nuances and inflections >> of spoken conversation do not translate well to paper, leading to some >> to get their panties and their chute straps all knotted up for no >> reason. (That'd be you.) > > LOL!! > > It's *lines*, not straps.... and I go 'commando' :-) > > I can get Pandoras little language 'hiccups' no problem. > > And I make every effort to make sure that what I 'write' reflects what I'm > trying to say. > > But that's just me. Yes, and very people care for just you. >>> > Plus, it has a sweet crust, which to me removes the magic. >>> >>> OIYO. >> >> What does OIYO mean? > > Only In Your Opinion. > >> >>> > >>> > I don't even know what icing sugar mixture is meant to be! >> >>> Google it. I did. It took all of about 2 seconds. >> >>> zucchero a velo >>> >>> http://dictionary.reverso.net/englis.../icing%20sugar >> >> (That's for icing sugar, not icing sugar mixture.) > > I just typed 'icing sugar mixture' into my Google search bar...... > > 1st hit..... > > http://aww.ninemsn.com.au/article.aspx?id=255881 > > "What's the difference between icing sugar and icing sugar mixture? > Question > Dear Pamela, I have pure icing sugar and icing sugar mixture in my pantry > are they the same thing? > > Answer > It can be a bit confusing with all the different sugars out the icing, > raw, muscovado, caster...the list is endless! Thankfully, it's easy to > explain the difference between the two icing sugars on the market. Icing > sugar mixture, also known as confectioners' sugar or powdered sugar, is > pulverised granulated sugar crushed together with a small amount (about > three percent) of cornflour. This icing sugar is great to use when making > icing for kids' birthday cakes or dusting sweet treats. Similar in > appearance to the former, pure icing sugar is also made from pulverised > granulated sugar but contains no cornflour. For everyday cooking, icing > sugar mixture does the trick; the only place where pure icing sugar is a > must is when making royal icing, modelling fondant and the like. If you > are gluten intolerant, be sure to choose pure icing sugar over icing sugar > mixture. " > > Took 0.18 secs to get that answer........ > > Results 1 - 10 of about 1,080,000 for icing sugar mixture. (0.18 seconds) Trying to show off your "expertise" again Peter? It won't work in this group. It doesn't work in the other groups either. Trying to show how big you are nets you nothing but negative rewards. > >> >>> > Icing sugar is usually sold in tiny envelopes here, >> >>> First you say you don't know what icing sugar is "meant to be" and then >>> you say it's sold in envelopes there. Make up your mind!! >> >> No, she said she does know what "icing sugar mixture" is meant to be. > > No. *He*(she) said ........ > > "I don't even know what icing sugar mixture is meant to be!" > > Or does "I don't even know" mean something different in your part of the > world? > > He/she said that they get "Icing Sugar in envelopes here".... wherever > 'here' is. > > 'Icing Sugar' in envelopes???? Sounds like a drug deal to me :-) > > >> To me, it means icing sugar mixed with something else. Then the >> instructions refer to it only as icing sugar when it is used in the >> recipe. I think it's a bit confusing, too. > > Well... as there is only *one* reference to 'icing sugar' (of *any* sort) > in the ingredients list, one could quite reasonably assume that anyone > with at least half a brain would be able to ascertain that the reference > in the recipe body would mean that particular ingredient. > > Wouldn't you agree?? > > Sidebar.......... > > Is it just me that uses Google to find stuff? Yes. Google is a search engine designed only for the use of Peter Lucas. > > I've often looked in here and seen terms or product names that are strange > to me, and have Googled it to see what it is. But there are times when I > see things (ie, strata) that mean one thing to me, but different to you, > and when I google it, it keeps coming up with *my* meaning, so that's when > I ask. > > I can't afford to sit here 24/7 and ask what every damn thing is.... or > even ask for people to tell me what I should cook for dinner that night. Yes you can Peter. You *do* sit online 24/7. > > I think a lot of people (in here especially) have just got too damn lazy > for their own good, and want/need to rely on people in here to tell them > what everything is because they couldn't be arsed looking for it > themselves. > > Either that, or they *need* people in here to 'talk' to them to justify > keeping their Internet connection. > >> >>> > Caster sugar does not exist AFAIK. >> >>> zucchero semolato >>> >>> http://dictionary.reverso.net/englis...caster%20sugar >> >> And if you click on the " zucchero semolato" in the translation (it's a >> live link), it says that zucchero semolato is granulated sugar, that >> zucchero in polvere is caster sugar and zucchero a velo is icing sugar. >> Interesting. Those rascals. > > I gave Giusi the first step. The rest is up to him/her. > >> >> My guess is that Judith has a better grasp of what's available there >> than you do. I could be wrong. > > Judith = Giusi?? LOL!! If Giusi is Judith, my apologies for calling you a > 'he'. > >> >> Since the link was for Pandora, maybe you should have emailed it to >> Pandora instead of posting it. > > Pandora asked for it *here*, I posted it *here*. If she had said "Email me > any Lemon Meringue recipes you have" I maybe would have done so. > > Anyone can look at it, and feel free to Archive it/copy it if they think > it's OK and maybe want to try it. I gave my personal guarantee that it was > good, because I have made it many times. > > If people want to come up and say "It's crap... Looks like shit.... why > would anyone with half a brain use that shit... etc".... they are > instantly part of that crowd that use this 'place' to vent their spleen > for their own pathetic self esteem, and personally, I wouldn't **** on > them if they were on fire. Blah, blah, blah. No need to attempt the high road Peter. Everyone knows you use Usenet as your personal dumping ground to vent your pent up rage against humanity and your failure of a life. > > Besides, I don't just email *anyone*. You email plenty of people behind the scenes Peter. Yes, you've been caught trying to dictate to various posters who to, and who not to, respond to. Don't embarrass yourself by trying to lie out of it. > > Apart from being rude and intrusive to email someone 'unsolicited', my > email address is 'silent'. By now your email is quite public Peter. > > If someone asked me to email them, I would..... if I trusted them. If you trusted them, or if you thought you could manipulate them? |
Meringue lemon pie
On Sat, 31 Jan 2009 01:20:50 GMT, in
alt.support.trauma-ptsd,aus.services.defence,aus.tv,rec.food.cooking, carrot morning wrote: > "LindaR" > wrote in message > ... > On Jan 31, 9:42 am, "Giusi" > wrote: >> "Peter-Lucas" ha scritto nel messaggio > Melba's Jammin' >> >>> Yep. But to say that a recipe for Lemon Meringue is "eloborate"???!!! >> >>> Is there a 'Cooking 101' newsgroup Giusi can be directed to? >> >> Go soak youer head. I wrote back exactly what I meant and why I said it >> and >> you didn't even read it. You really are one of the ruder people, aren't >> you? I wonder why people come here to act in incivil ways? > > Coincidentally in Lucas in accusing poster of being a child molester, > I have some documents in my procession concerning HIM in this matter - > send me your e-mail and I'll attach copies. > Anyhow my suspicious are confirmed - Lucas is indeed retarded and > needs to be pitied. > Wonder if his SO Ruth Grealy is aware of his past activities > concerning children? > Might have to send her copies of documents too. > You know something - by bringing this terrible affliction of his to > light ,Lucas may be inadvertently be wanting to confess all. > Come on Lucas.....confess it is good for your sole (sic). I have often wondered about this very issue. He casts this stone, and others, so often one has to wonder about his real motivation for doing so. |
Meringue lemon pie
On Fri, 30 Jan 2009 16:18:02 -0800, in rec.food.cooking, Dan Abel wrote:
> In article >, > "Giusi" > wrote: > >> "Peter-Lucas" ha scritto nel messaggio > "Pandora" >>> >>>> You have speak of this pie and I thinck I would like it very much >>>> because I like lemon and I like meringue. Have you got a good recipe >>>> and a pic of it? TIA >>> >>> >>> >>> Pandora, this one is *fantastic*. >>> Very simple recipe, no weird ingredients, and very easy to make. > > Sorry, Peter. The reviews below the recipe are not all good. At least > one person tossed it without eating. Another salvaged some of it. > Others said they would never use this recipe again. I've never made a > lemon meringue pie, I don't think I've even made *any* pie (my wife is > the baker), but I'm not sure this is a good recipe for the first time. > >> This may very well be a lovely pie, but it is not what I meant when I called >> it my favorite. It's way more elaborate and not at all the homey favorite I >> love. Plus, it has a sweet crust, which to me removes the magic. > >> Caster sugar does not exist > > It's quite common, but not in the US, and I guess not in Italy. I > usually see it as "castor sugar", sometimes called "superfine". I think > it is English. The referenced site is Australian, so that makes sense: > > http://www.recipezaar.com/library/getentry.zsp?id=139 Hoo boy! Now you've done it. Yet another post to Lucas that does not quite agree with his self proclaimed "superiority". |
Meringue lemon pie
On Sat, 31 Jan 2009 00:43:21 +0000 (UTC), in rec.food.cooking, Peter-Lucas
wrote: > Dan Abel > wrote in > : > >> In article >, >> "Giusi" > wrote: >> >>> "Peter-Lucas" ha scritto nel messaggio > "Pandora" >>> > >>> >> You have speak of this pie and I thinck I would like it very much >>> >> because I like lemon and I like meringue. Have you got a good recipe >>> >> and a pic of it? TIA >>> > >>> > >>> > >>> > Pandora, this one is *fantastic*. >>> > Very simple recipe, no weird ingredients, and very easy to make. >> >> Sorry, Peter. The reviews below the recipe are not all good. At least >> one person tossed it without eating. Another salvaged some of it. >> Others said they would never use this recipe again. As predicted. A typical Lucas response. Never ending and complete with the prerequisite name calling. > > 3 bad reviews out of 11 and you'll never make it because of that???!!! > > Someone is *always* going to complain....even when something tastes good. > > Look at their comments....... > > "This took almost twice as long to cook, and 10 degrees hotter too. This > was VERY time consuming, and not worth the time OR ingredients. The end > product looked nothing like the photo. The whole thing ended up getting > discarded, and i am thoroughly disappointed in the end result, andwill NOT > make this again. As for the mess factor, i am absolutely appalled! I had > to do 2 lots of dishes, not to mention the numerous wipe-downs of the > bench - im not even a messy cook!" > > This tells me several things. The idiots oven is stuffed, the idiot wants > a LM pie *now* and can't wait for it, the idiot is dissapointed hers > didn't look like the picture, the idiot doesn't know how to organise > itself in the kitchen, hence the "*2* lots of dishes and numerous wipe > downs"!! > > and........ > > "Unfortunately the center wasn't properly set after 40 minutes of baking. > It had a skin so I hoped that would be enough, but after an hour of > sitting in the fridge it hadn't set any further. I continued with the > recipe regardless, but when I cut up the cake liquid spread everywhere! > The parts of the custard that had set tasted lovely, and the individual > serves looked fine, but having so much spill into the bottom of the pan > was disappointing" > > Once again, oven and fridge temps are stuffed. Anyone with half a brain > would be able to tell if something is set, or not. > > But apart from that, it looked lovely and tasted fine!!!! > > and... > > "I would not use this recipe ever again. The base needed liquid (milk or > water) to keep it together. It crumbled and never stuck which did not > allow me to complete it. I had to throw it out. However on the plus side > when I tasted the base mixture it was nice, and the filling seemed nice > too, however that also was thrown out. After taking litterally half a day > to attempt this I gave up!!" > > What can I say!! "It tasted nice, but I threw it out"!! > > What a frikken moron!! It can't cook, is all. > > And every other comment said it was tasty, easy, and all you needed was > some time management. > > Like I said, some morons are *always* going to complain.... even if it's > about their own stupidity. > >> I've never made a >> lemon meringue pie, I don't think I've even made *any* pie (my wife is >> the baker), but I'm not sure this is a good recipe for the first time. > > You could always go to the supermarket and get one of those packet mix > Lemon Meringues..... that's safe, and easy. > > As for a first time LM Pie...... there is no beginner recipe. > > *I* had never made a LM pie before I tried this one. > > I did it first time, and have done it several times since. They have *all* > been (almost) perfect, but none have ever looked *exactly* like it does in > the picture. |
Meringue fight
On Sat, 31 Jan 2009 01:58:13 +0000 (UTC), in rec.food.cooking, Peter-Lucas
wrote: > Pan Chedda > wrote in > : > >> On Sat, 31 Jan 2009 00:54:24 +0000 (UTC), in rec.food.cooking, Peter- > Lucas >> wrote: >> >>> Wayne Boatwright > wrote in >>> 5.250: >>> >>>> On Fri 30 Jan 2009 05:41:13p, carrot morning told us... >>>> >>> >>>> >>>> What was your first clue? :-) >>>> >>> >> >>> >>> You're as ****ing pathetic as they are. >> >> But not as pathetic as you, eh Peter? > > Nope, not at all. OP reinstated. This is what you've reduced yourself to Peter. It must really suck to be Peter Lucas. |
Meringue fight
On Sat, 31 Jan 2009 02:07:31 GMT, in rec.food.cooking, carrot morning
wrote: > "Pan Chedda" > wrote in message > .. . >> On Sat, 31 Jan 2009 00:54:24 +0000 (UTC), in rec.food.cooking, Peter-Lucas >> wrote: >> >>> Wayne Boatwright > wrote in >>> 5.250: >>> >>>> On Fri 30 Jan 2009 05:41:13p, carrot morning told us... >>>> >>> >>>> >>>> What was your first clue? :-) >>>> >>> >> >>> >>> You're as ****ing pathetic as they are. >> >> But not as pathetic as you, eh Peter? You are the most pathetic pice of >> shit dumping on Usenet right now. >> >> >>> >>> Wake up to yourself Boatwright. >> >> The irony meter almost broke with this one. > > LOL. And if Lucas does have any concerns about Kirkland and children surely > he should raise matter with police. > And not be a coward by complaining anonymously. > But Lucas is a Coward, isn't he?? Lucas is spineless. He is a coward. He is a loser. He taps out threats day in and day out. No wonder he never shows up for the "meetings". |
Meringue fight
Citrus Fruit > wrote in
: > On Sat, 31 Jan 2009 01:58:13 +0000 (UTC), in rec.food.cooking, Peter- Lucas > wrote: > >> Pan Chedda > wrote in >> : >> >>> On Sat, 31 Jan 2009 00:54:24 +0000 (UTC), in rec.food.cooking, Peter- >> Lucas >>> wrote: >>> >>>> Wayne Boatwright > wrote in >>>> 5.250: >>>> >>>>> On Fri 30 Jan 2009 05:41:13p, carrot morning told us... >>>>> >>>> >>>>> >>>>> What was your first clue? :-) >>>>> >>>> >>> >>>> >>>> You're as ****ing pathetic as they are. >>> >>> But not as pathetic as 'hey-zues', eh Peter? >> >> Nope, not at all. > > OP reinstated. This is what you've reduced yourself to Peter. Oh, the irony!!! >It must > really suck to be Peter Lucas. It could be worse...... I could be some ****ant, ineffectual, impotent little arsewipe called 'hey-zues' who changes it's ID 20-30 times a day just so that people will *have* to see it. Now *that* would *really* suck, being you. Try and show a bit of maturity 'hey-zues' and stick to one ID. I know it's going to be a *HUGE* ask....... the maturity thing, that is.... but just give it a try. -- Peter Lucas Brisbane Australia Soldati, io esco da Roma. Chi vuole continuare la guerra contro lo straniero venga con me. Non posso offrigli ne¤ onori ne¤ stipendi; gli offro fame, sete, marce forzate, battaglie e morte. Chi ama la Patria mi segua. —Garibaldi, Giuseppe |
Meringue lemon pie
On Fri, 30 Jan 2009 08:44:12 +0100, "Pandora" >
wrote: >You have speak of this pie and I thinck I would like it very much because I >like lemon and I like meringue. Have you got a good recipe and a pic of it? >TIA Take a look at this video, Pandora. http://video.about.com/southernfood/...ringue-Pie.htm Some thing may become more clear. Ciao, Alex |
Meringue lemon pie
Chemiker > wrote in
: > On Fri, 30 Jan 2009 08:44:12 +0100, "Pandora" > > wrote: > >>You have speak of this pie and I thinck I would like it very much >>because I like lemon and I like meringue. Have you got a good recipe and >>a pic of it? TIA > > Take a look at this video, Pandora. > > http://video.about.com/southernfood/...ringue-Pie.htm > > Some thing may become more clear. > > Ciao, > > Alex > Gotta love those videos...... they make it all look sooooooo easy :-) But the 1/4 cup of cornstarch/cornflour is a bit of a worry!! If you're going to use a thickening agent like that, I'd probably go for gelatine. -- Peter Lucas Brisbane Australia Soldati, io esco da Roma. Chi vuole continuare la guerra contro lo straniero venga con me. Non posso offrigli ne¤ onori ne¤ stipendi; gli offro fame, sete, marce forzate, battaglie e morte. Chi ama la Patria mi segua. —Garibaldi, Giuseppe |
Meringue lemon pie
On Sat, 31 Jan 2009 03:56:37 +0000 (UTC), "Peter-Lucas"
> wrote: >Chemiker > wrote in : > >> On Fri, 30 Jan 2009 08:44:12 +0100, "Pandora" > >> wrote: > >Gotta love those videos...... they make it all look sooooooo easy :-) > > >But the 1/4 cup of cornstarch/cornflour is a bit of a worry!! > Not for me, as I don't make this pie. Eaten it from Maine to Kali-For-Nia, and don't recall ever having a bad piece of pie. Well, maybe in Hatch, NM. Alex, who made pineapple this afternoon. |
Meringue fight
On Sat, 31 Jan 2009 03:45:47 +0000 (UTC), in rec.food.cooking, Peter-Lucas
wrote: > Citrus Fruit > wrote in > : > >> On Sat, 31 Jan 2009 01:58:13 +0000 (UTC), in rec.food.cooking, Peter- > Lucas >> wrote: >> >>> Pan Chedda > wrote in >>> : >>> >>>> On Sat, 31 Jan 2009 00:54:24 +0000 (UTC), in rec.food.cooking, Peter- >>> Lucas >>>> wrote: >>>> >>>>> Wayne Boatwright > wrote in >>>>> 5.250: >>>>> >>>>>> On Fri 30 Jan 2009 05:41:13p, carrot morning told us... >>>>>> >>>>> >>>>>> >>>>>> What was your first clue? :-) >>>>>> >>>>> >>>> >>>>> >>>>> You're as ****ing pathetic as they are. >>>> >>>> But not as pathetic as you, eh Peter? >>> >>> Nope, not at all. >> >> OP reinstated. This is what you've reduced yourself to Peter. > > Oh, the irony!!! > >>It must >> really suck to be Peter Lucas. > > It could be worse...... I could be some ****ant, ineffectual, impotent > little arsewipe You know yourself well. > called 'hey-zues' who changes it's ID 20-30 times a day > just so that people will *have* to see it. You should know, with the "expert" header reading capability you claim to possess, that I'm not 'hay-zues'. > > Now *that* would *really* suck, being you. You can never quite come up with anything original Peter. You always have to parrot someone else. I suppose that is because you have absolutely no original thoughts of your own. > > Try and show a bit of maturity 'hey-zues' and stick to one ID. I know it's > going to be a *HUGE* ask....... the maturity thing, that is.... but just > give it a try. Yes Peter. Every post you thrust at Usenet glows with your brilliant maturity. You don't have the slightest inkling of what maturity is, let alone what being a man is. |
Meringue lemon pie
Chemiker > wrote in
: > On Sat, 31 Jan 2009 03:56:37 +0000 (UTC), "Peter-Lucas" > > wrote: > >>Chemiker > wrote in m: >> >>> On Fri, 30 Jan 2009 08:44:12 +0100, "Pandora" > >>> wrote: >> >>Gotta love those videos...... they make it all look sooooooo easy :-) >> >> >>But the 1/4 cup of cornstarch/cornflour is a bit of a worry!! >> > > Not for me, as I don't make this pie. Eaten it from > Maine to Kali-For-Nia, and don't recall ever having > a bad piece of pie. Well, maybe in Hatch, NM. New Mexico belly?? Like Dehli belly, and Bali belly. > > Alex, who made pineapple this afternoon. > (Painfull thoughts going round in my head.........) How did you 'make' a pineapple this afternoon?? -- Peter Lucas Brisbane Australia Soldati, io esco da Roma. Chi vuole continuare la guerra contro lo straniero venga con me. Non posso offrigli ne¤ onori ne¤ stipendi; gli offro fame, sete, marce forzate, battaglie e morte. Chi ama la Patria mi segua. —Garibaldi, Giuseppe |
Meringue lemon pie
On Sat, 31 Jan 2009 04:20:43 +0000 (UTC), "Peter-Lucas"
> wrote: >Chemiker > wrote in : > >> On Sat, 31 Jan 2009 03:56:37 +0000 (UTC), "Peter-Lucas" >> > wrote: >> >>>Chemiker > wrote in : >>> >>>> On Fri, 30 Jan 2009 08:44:12 +0100, "Pandora" > >>>> wrote: >>> >> Not for me, as I don't make this pie. Eaten it from >> Maine to Kali-For-Nia, and don't recall ever having >> a bad piece of pie. Well, maybe in Hatch, NM. > > >New Mexico belly?? Like Dehli belly, and Bali belly. > Not exactly. In that part of the country, you are continually asked, with almost every meal, "Green or Red?" They're not talking Christmas here. That translates "Do you want green chilis or red chilis with that?" If you've never eaten chili ice cream. you have missed a genuinely existentialist experience. Hatch, NM is the chilihead Mecca. >How did you 'make' a pineapple this afternoon?? Carefully, after a couple glasses of Caberbet/Merlot. Alex |
Meringue lemon pie
Chemiker > wrote in
: > On Sat, 31 Jan 2009 04:20:43 +0000 (UTC), "Peter-Lucas" > > wrote: > >>Chemiker > wrote in m: >> >>> On Sat, 31 Jan 2009 03:56:37 +0000 (UTC), "Peter-Lucas" >>> > wrote: >>> >>>>Chemiker > wrote in m: >>>> >>>>> On Fri, 30 Jan 2009 08:44:12 +0100, "Pandora" > >>>>> wrote: >>>> >>> Not for me, as I don't make this pie. Eaten it from >>> Maine to Kali-For-Nia, and don't recall ever having >>> a bad piece of pie. Well, maybe in Hatch, NM. >> >> >>New Mexico belly?? Like Dehli belly, and Bali belly. >> > Not exactly. In that part of the country, you are > continually asked, with almost every meal, "Green > or Red?" They're not talking Christmas here. That > translates "Do you want green chilis or red chilis > with that?" If you've never eaten chili ice cream. > you have missed a genuinely existentialist > experience. Hatch, NM is the chilihead Mecca. I've had chilli chocolate........ that was an abomination. > >>How did you 'make' a pineapple this afternoon?? > > Carefully, after a couple glasses of Caberbet/Merlot. > LOL!!! Have you been experimenting again??? :-) -- Peter Lucas Brisbane Australia Soldati, io esco da Roma. Chi vuole continuare la guerra contro lo straniero venga con me. Non posso offrigli ne¤ onori ne¤ stipendi; gli offro fame, sete, marce forzate, battaglie e morte. Chi ama la Patria mi segua. —Garibaldi, Giuseppe |
Meringue fight
"Citrus Fruit" > wrote in message .. . > On Sat, 31 Jan 2009 01:58:13 +0000 (UTC), in rec.food.cooking, Peter-Lucas > wrote: > >> Pan Chedda > wrote in >> : >> >>> On Sat, 31 Jan 2009 00:54:24 +0000 (UTC), in rec.food.cooking, Peter- >> Lucas >>> wrote: >>> >>>> Wayne Boatwright > wrote in >>>> 5.250: >>>> >>>>> On Fri 30 Jan 2009 05:41:13p, carrot morning told us... >>>>> >>>> >>>>> >>>>> What was your first clue? :-) >>>>> >>>> >>> >>>> >>>> You're as ****ing pathetic as they are. >>> >>> But not as pathetic as you, eh Peter? >> >> Nope, not at all. > > OP reinstated. This is what you've reduced yourself to Peter. It must > really suck to be Peter Lucas. The only thing that must suck more is to be you. Peter Lucas' fanboi. |
Meringue fight
"cybercat" > wrote in message ... > > "Citrus Fruit" > wrote in message > .. . >> On Sat, 31 Jan 2009 01:58:13 +0000 (UTC), in rec.food.cooking, >> Peter-Lucas >> wrote: >> >>> Pan Chedda > wrote in >>> : >>> >>>> On Sat, 31 Jan 2009 00:54:24 +0000 (UTC), in rec.food.cooking, Peter- >>> Lucas >>>> wrote: >>>> >>>>> Wayne Boatwright > wrote in >>>>> 5.250: >>>>> >>>>>> On Fri 30 Jan 2009 05:41:13p, carrot morning told us... >>>>>> >>>>> >>>>>> >>>>>> What was your first clue? :-) >>>>>> >>>>> >>>> >>>>> >>>>> You're as ****ing pathetic as they are. >>>> >>>> But not as pathetic as you, eh Peter? >>> >>> Nope, not at all. >> >> OP reinstated. This is what you've reduced yourself to Peter. It must >> really suck to be Peter Lucas. > > The only thing that must suck more is to be you. Peter Lucas' fanboi. So you do pity Lucas? |
Meringue lemon pie
"zxcvbob" > ha scritto nel messaggio ... > Pandora wrote: >> You have speak of this pie and I thinck I would like it very much because >> I like lemon and I like meringue. Have you got a good recipe and a pic of >> it? >> TIA > > > This is a pretty big recipe. For a 9" pie, multiply everything by 3/4. > > Lemon Meringue Pie (for 10" pan) > > 2 cups sugar > 2 cups water > 4 Tbsp flour > 4 Tbsp cornstarch > 1/8 tsp salt > 3 Tbsp butter > 1 tsp grated lemon peel > 1/2 cup lemon juice > 4 egg yolks (save whites for meringue) > > Combine sugar, water, starch, flour, and salt in medium saucepan. Cook > over medium-high heat, stirring constantly, until thick and bubbly. Reduce > heat to low and cook 2 minutes more. Beat egg yolks slightly. Slowly beat > about 1 cup of the hot mixture into the egg yolks, then return the egg > yolk mixture to the saucepan. Bring to a gentle boil, cook and stir 2 > minutes more. Stir in butter and lemon peel. Slowly stir in lemon juice. > Pour hot filling into baked 10 inch pie shell. Top with meringue and seal > to edges; bake in a 350 degree oven for about 15 minutes or until meringue > is golden. > > [The meringue is just the stiffly beaten egg whites with a little sugar > and cream of tartar. The crust is a simple flour/lard/water/salt pastry > with no sugar or eggs in it] > > Best regards, > Bob Thank you Bob I have saved also this recipe. And I will try to make it. I must only loooking for a pie pan. Do you think I can use an alluminium pan? The one you use for cakes? cheers Pandora |
Meringue lemon pie
"Melba's Jammin'" > ha scritto nel messaggio ... > In article > , > "Peter-Lucas" > wrote: > >> "Giusi" > wrote in >> : >> >> > "Peter-Lucas" ha scritto nel messaggio > "Pandora" >> >> >> >>> You have speak of this pie and I thinck I would like it very much >> >>> because I like lemon and I like meringue. Have you got a good recipe >> >>> and a pic of it? TIA >> >> >> >> >> >> >> >> Pandora, this one is *fantastic*. Very simple recipe, no weird >> >> ingredients, and very easy to make. > >> > >> > This may very well be a lovely pie, but it is not what I meant when >> > I called it my favorite. >> >> When did you say that?? >> >> > It's way more elaborate and not at all the >> > homey favorite I love. >> >> Then don't make it. I was posting this for Pandora, not you. > > You're getting prickly again, Peter. > > When you post anything that the whole world can *see*, whether it was > directed to the world at large or to a specific individual, you pretty > much have to expect that you've opened yourself to commentary from > anyone with a keyboard and web access. > > Critiquing recipes (often solicited); e.g., "I might have done thus and > such instead; it would have produced a different sort of whatever," and > criticizing recipes (unsolicited); e.g., "I can't imagine why anyone > with half a brain would use this or that in a recipe for thus and such; > it simply has no place < and besides, I don't like it" happens here all > the time. You know that. > > Sometimes the latter is done good-naturedly (I'm thinking of boiled dirt > chunks), sometimes not so much. And often the nuances and inflections > of spoken conversation do not translate well to paper, leading to some > to get their panties and their chute straps all knotted up for no > reason. (That'd be you.) > >> > Plus, it has a sweet crust, which to me removes the magic. >> >> OIYO. > > What does OIYO mean? > >> > >> > I don't even know what icing sugar mixture is meant to be! > >> Google it. I did. It took all of about 2 seconds. > >> zucchero a velo >> >> http://dictionary.reverso.net/englis.../icing%20sugar > > (That's for icing sugar, not icing sugar mixture.) > >> > Icing sugar is usually sold in tiny envelopes here, > >> First you say you don't know what icing sugar is "meant to be" and then >> you say it's sold in envelopes there. Make up your mind!! > > No, she said she does know what "icing sugar mixture" is meant to be. > To me, it means icing sugar mixed with something else. Then the > instructions refer to it only as icing sugar when it is used in the > recipe. I think it's a bit confusing, too. > >> > Caster sugar does not exist AFAIK. > >> zucchero semolato >> >> http://dictionary.reverso.net/englis...caster%20sugar > > And if you click on the " zucchero semolato" in the translation (it's a > live link), it says that zucchero semolato is granulated sugar, that > zucchero in polvere is caster sugar and zucchero a velo is icing sugar. > Interesting. Those rascals. > > My guess is that Judith has a better grasp of what's available there > than you do. I could be wrong. > > Since the link was for Pandora, maybe you should have emailed it to > Pandora instead of posting it. > -- > -Barb, Mother Superior, HOSSSPoJ > http://web.me.com/barbschaller > http://gallery.me.com/barbschaller/100058 Oh! Doesn't matter. I have perfectly understand the recipe. We will see when I'll make it. Perhaps during these days. I 'll tell you. I must try also Wayne's a zbob' recipe. cheers Pandora |
Meringue lemon pie
"Giusi" > ha scritto nel messaggio ... > "Peter-Lucas" ha scritto nel messaggio >> "Giusi" wrote in >>> I don't even know what icing sugar mixture is meant to be! >> >> >> Google it. I did. It took all of about 2 seconds. >> zucchero a velo > http://dictionary.reverso.net/englis.../icing%20sugar >>> Icing>> sugar is usually sold in tiny envelopes here, >> >> First you say you don't know what icing sugar is "meant to be" and then > >> you say it's sold in envelopes there. Make up your mind!! >>> Caster >>> sugar does not exist AFAIK. >> zucchero semolato > http://dictionary.reverso.net/englis...caster%20sugar > >> Peter Lucas > > Read again. The first mention says "icing sugar mixture" with no > explanation. A second entry says icing sugar. Of course I know what > icing sugar is in Italian. Not everyone is stupid, and I am not. > > Zucchero semolato is NOT caster sugar. I am surrounded with British > expats and they all say that it is not caster sugar. Some of them attempt > to make caster sugar by whizzing ordinary sugar in a food processor with > varying results. > > The reason I responded to your recipe is that Pandora originally asked me > for a recipe. I was translating mine into metric when Wayne published his > and so I left it there. > > Your charms are slipping, my friend. > Adesso, Giusi, mi aspetto che completi l'opera di traduzione e che mi mandi anche la tua ricetta:) -- Cheers Pandora |
Meringue lemon pie
Hey you! Stop to quarrel for a little sugar! I have understand what is
icing sugar: it is the flour you use to make the marmelade of the lemon pie. I Am not stupid :DDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDD DDDDDDDDD -- Cheers Pandora ----------------- "Peter-Lucas" > ha scritto nel messaggio .25... > "Giusi" > wrote in > : > >> "Peter-Lucas" ha scritto nel messaggio >>> "Giusi" wrote in >>>> I don't even know what icing sugar mixture is meant to be! >>> >>> >>> Google it. I did. It took all of about 2 seconds. >>> zucchero a velo >> http://dictionary.reverso.net/englis.../icing%20sugar >>>> Icing>> sugar is usually sold in tiny envelopes here, >>> >>> First you say you don't know what icing sugar is "meant to be" and then >>> > you say it's sold in envelopes there. Make up your mind!! >>>> Caster >>>> sugar does not exist AFAIK. >>> zucchero semolato >> http://dictionary.reverso.net/englis...caster%20sugar >> >>> Peter Lucas >> >> Read again. The first mention says "icing sugar mixture" with no >> explanation. > > > http://aww.ninemsn.com.au/article.aspx?id=255881 > > >> A second entry says icing sugar. Of course I know what >> icing sugar is in Italian. Not everyone is stupid, and I am not. > > > As I just explained to Barb.......... > > "Well... as there is only *one* reference to 'icing sugar' (of *any* sort) > in the ingredients list, one could quite reasonably assume that anyone > with at least half a brain would be able to ascertain that the reference > in the recipe body would mean that particular ingredient. > > Wouldn't you agree??" > > > Now you were saying.........???? > > >> >> Zucchero semolato is NOT caster sugar. I am surrounded with British >> expats and they all say that it is not caster sugar. Some of them >> attempt to make caster sugar by whizzing ordinary sugar in a food >> processor with varying results. > > > I gave you the first step to finding out what it is.... do you need me to > hold your hand every step of the way?? > > >> >> The reason I responded to your recipe is that Pandora originally asked >> me for a recipe. > > > That's funny........ I thought posting a request in to the group was > intended for *everyone*. I din't see you name in the post. > > Here's what I saw......... > > **************************** > Subject: Meringue lemon pie > From: "Pandora" > > Newsgroups: rec.food.cooking > > You have speak of this pie and I thinck I would like it very much because > I like lemon and I like meringue. Have you got a good recipe and a pic of > it? > TIA > -- > Cheers > Pandora > ************************** > > It doesn't mention you, specifically, anywhere. > > >> I was translating mine into metric when Wayne >> published his and so I left it there. > > > You should have posted yours, it may have been different. > > For future reference, post the recipe as is. If people want to change it > to metric or imperial, then they can do that for themselves. Otherwise you > may as well change their nappies and blow their noses for them. > > >> >> Your charms are slipping, my friend. > > > I don't know you, which means that you don't know me, so we are not > 'friends'. > > As for "charms"....... I'm not here to be "charming". I'll leave that up > to the sleazeballs. > > There is something I have said for many, *many* years on the > Internet...... "If you talk nice to me, I talk nice to you. If you talk > like shit to me, I talk like shit to you." > > If you don't like getting it, don't give it. > > > If you don't like the recipe, fine. Move on. > > > -- > Peter Lucas > Brisbane > Australia > > > Soldati, io esco da Roma. Chi vuole continuare la guerra contro lo > straniero venga con me. Non posso offrigli ne¤ onori ne¤ stipendi; gli > offro fame, sete, marce forzate, battaglie e morte. Chi ama la Patria mi > segua. > > -Garibaldi, Giuseppe |
Meringue lemon pie
"Pandora" > wrote in
: > > > Oh! Doesn't matter. I have perfectly understand the recipe. We will see > when I'll make it. Perhaps during these days. I 'll tell you. I must > try also Wayne's a zbob' recipe. Got a bit of a Lemon Meringue phase going there, have you Pandora?? ;-) -- Peter Lucas Brisbane Australia Soldati, io esco da Roma. Chi vuole continuare la guerra contro lo straniero venga con me. Non posso offrigli ne¤ onori ne¤ stipendi; gli offro fame, sete, marce forzate, battaglie e morte. Chi ama la Patria mi segua. —Garibaldi, Giuseppe |
Meringue lemon pie
"Pandora" > wrote in
: > Hey you! Stop to quarrel for a little sugar! I have understand what is > icing sugar: it is the flour you use to make the marmelade of the lemon > pie. That's it :-) > I Am not stupid > :DDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDD DDDDDDDDD Nope, nobody said you were. Some people just want to argue about the littlest of things :-) Hope the pies turn out good for you, and you can have a nice afternoon tea with them. -- Peter Lucas Brisbane Australia Soldati, io esco da Roma. Chi vuole continuare la guerra contro lo straniero venga con me. Non posso offrigli ne¤ onori ne¤ stipendi; gli offro fame, sete, marce forzate, battaglie e morte. Chi ama la Patria mi segua. —Garibaldi, Giuseppe |
Meringue lemon pie
"Pandora" > wrote in
: > > "Giusi" > ha scritto nel messaggio >> > > Adesso, Giusi, mi aspetto che completi l'opera di traduzione e che mi > mandi anche la tua ricetta:) > Yeah, hurry up Judith, Pandora is still waiting for it!! -- Peter Lucas Brisbane Australia Soldati, io esco da Roma. Chi vuole continuare la guerra contro lo straniero venga con me. Non posso offrigli ne¤ onori ne¤ stipendi; gli offro fame, sete, marce forzate, battaglie e morte. Chi ama la Patria mi segua. —Garibaldi, Giuseppe |
Meringue lemon pie
"Peter-Lucas" > ha scritto nel messaggio .25... > "Pandora" > wrote in > : [CUT] >> P.s. I have noticed you have correct the mistake in the Garibaldi's >> sentence >>:) >> > > > As a non-Italian speaking Aussie, I listen to someone who knows the lingo > :-) You mean. "lingua" (not lingo). > > What's your translation of what it says? I'd like to see if it marries up > with what I have :-) What translation? The Garibaldy's sentence is already translated in Italian. Do you want I translate in English? Here is: "Soldiers, I go out from Rome. Who wants to continue war against strangers come with me. I can't offer him neither onours, neither money; I offer him hunger, thirst, forced march, battles and death. Who love Country follow me." cheers Pandora Garibaldi -------------------------------------- > > -- > Peter Lucas > Brisbane > Australia > > > Soldati, io esco da Roma. Chi vuole continuare la guerra contro lo > straniero venga con me. Non posso offrigli ne¤ onori ne¤ stipendi; gli > offro fame, sete, marce forzate, battaglie e morte. Chi ama la Patria mi > segua. > > Garibaldi, Giuseppe |
Meringue lemon pie
"Wayne Boatwright" > ha scritto nel messaggio 5.250... > On Fri 30 Jan 2009 03:07:24a, Pandora told us... > >> >> "Giusi" > ha scritto nel messaggio >> ... >>> "Pandora" ha scritto nel messaggio >>>> Thank you Wayne! It seams very good. Now I must save and translate. >>>> Then if > I have to ask something I 'll have to desturbe you again:) >>>> I think I have not the "pie plate". I have to search it on web to >>>> understand > what it is. Then I must search cream tartar because not >>>> many shops sells it. >>>> BTW thank you again Wayne for your sweet recipe. >>> >>> Pandora, here are the alterations you need. *BTW, I did buy a pie >>> plate&pan in silicon at Eurospin. It is a wide and shallow baking form >>> with sides that slightly slant outwards.) Do you have measuring >>> vessels? >>> >>> Instead of Crisco use strutto. >>> Cream of tartar can sometimes be bought at la farmacia, but can be >>> replaced with a drop of lemon juice. >>> >>> The meringue is not crisp and crunchy like Italian meringa, but is soft >>> and cloudlike when it is done. Be careful to see that the raw meringue >>> is spread to the pastry really well, because otherwise it will detach >>> while cooking and become an island. > > All good point, Giusi. However, due to the baking technique of this > meringue, it does have a slightly crisp exterior while still having a soft > cloudlike interior. > >>> Do not be tempted to make a sweetened crust, as the magic of this pie >>> is the contrast of salty, tart and sweet together. >> >> Thank you Giusi for the precious suggestions! I have many silicon pan. >> Now I will see. I can find crem tartar to the herborist. >> BTW if you have some pics tell me... >> > > This is not a large or really good picture, but is the only one I have of > the > finished pie. > > http://tinypic.com/view.php?pic=33dfbc5&s=5 Oh ! The pic is a little confused. The top seams a cap! But I think it is the meringue. BTW Thank you Wayne. You are always very kind. I will try also your recipe. -- Cheers Pandora |
Meringue lemon pie
"Peter-Lucas" > ha scritto nel messaggio .25... > Dave Smith > wrote in > m: > >> I can't imagine it being sold in small envelopes. > > > Sounds like a white powder that you snort ;-) > > > *Not* that I'd know anything about that!! > > >> The >> smallest I can get here in Canada is a half kilo. >> > > > What brand is your icing sugar?? I make myself icing sugar. I put common sugar inside electric coffee mill. And play is made! -- Cheers Pandora |
Meringue fight
"carrot morning" > ha scritto nel messaggio ... > Lucas really is a shit, isn't he? > He has only posted a recipe like everybody do in this NG! Shit are person like you and the *carrot of the mornig* you could put in other places!!!!!!!! -- Cheers Pandora |
Meringue fight
On Fri 30 Jan 2009 11:14:29p, carrot morning told us...
> > "cybercat" > wrote in message > ... >> >> "Citrus Fruit" > wrote in message >> .. . >>> On Sat, 31 Jan 2009 01:58:13 +0000 (UTC), in rec.food.cooking, >>> Peter-Lucas >>> wrote: >>> >>>> Pan Chedda > wrote in >>>> : >>>> >>>>> On Sat, 31 Jan 2009 00:54:24 +0000 (UTC), in rec.food.cooking, Peter- >>>>> Lucas wrote: >>>>> >>>>>> Wayne Boatwright > wrote in >>>>>> 5.250: >>>>>> >>>>>>> On Fri 30 Jan 2009 05:41:13p, carrot morning told us... >>>>>>> >>>>>> >>>>>>> >>>>>>> What was your first clue? :-) >>>>>>> >>>>>> >>>>> >>>>>> >>>>>> You're as ****ing pathetic as they are. >>>>> >>>>> But not as pathetic as you, eh Peter? >>>> >>>> Nope, not at all. >>> >>> OP reinstated. This is what you've reduced yourself to Peter. It must >>> really suck to be Peter Lucas. >> >> The only thing that must suck more is to be you. Peter Lucas' fanboi. > > So you do pity Lucas? > > He is a pitiful excuse for a human being. -- Wayne Boatwright e-mail to wayneboatwright at gmail dot com ************************************************** ********************** Date: Saturday, 01(I)/31(XXXI)/09(MMIX) ************************************************** ********************** Countdown till President's Day 2wks 1dys 22hrs 32mins ************************************************** ********************** 'You said WORK! Aaagh!'--Maynard G Krebbs ************************************************** ********************** |
Meringue lemon pie
"Peter-Lucas" > ha scritto nel messaggio .25... > "Pandora" > wrote in > : > >> >> "Peter-Lucas" > ha scritto nel messaggio >> .25... >>> "Pandora" > wrote in >>> : >> >> [CUT] >>>> P.s. I have noticed you have correct the mistake in the Garibaldi's >>>> sentence >>>>:) >>>> >>> >>> >>> As a non-Italian speaking Aussie, I listen to someone who knows the >>> lingo >>> :-) >> >> You mean. "lingua" (not lingo). > > > Australian slang... lingo = language :-) Ohhhh! Now I learn also australian slang :) > > > http://genoa.ecovillage.org/genocean...html/Lingo.htm > > > >> >>> >>> What's your translation of what it says? I'd like to see if it marries >>> up with what I have :-) >> >> What translation? The Garibaldy's sentence is already translated in >> Italian. Do you want I translate in English? > > > LOL!!! > > > >> Here is: >> >> "Soldiers, I go out from Rome. Who wants to continue war against >> strangers come with me. I can't offer him neither onours, neither money; >> I offer him hunger, thirst, forced march, battles and death. Who love >> Country follow me." > > > Close enough. I had.......... > > "Soldiers, I'm getting out of Rome. Anyone who wants to carry on the war > against the outsiders, follow me. I can offer you neither honours nor > wages, > I offer you hunger, thirst, forced marches, battles and death. Anyone who > loves his country, follow me." > > > Of course, it could have meant anything, so it's good to know it's correct > :-) I now my Engkish is not perfect :) Think if nobody had followed him :DDDDDDDDDD > > > Thanks, Ms. Garibaldi ;-) You are welcome. > > (Any relation to Giuseppe??) Was my father's name:) |
Meringue fight
"Peter-Lucas" > ha scritto nel messaggio .25... > "Pandora" > wrote in news:49840bd8$0$1110 > : > >> >> "carrot morning" > ha scritto nel messaggio >> ... >>> Lucas really is a shit, isn't he? >>> >> >> He has only posted a recipe like everybody do in this NG! >> Shit are person like you and the *carrot of the mornig* you could put in >> other places!!!!!!!! >> > > > > LOL!!! Well said Pandora :-) ROTFL |
Meringue lemon pie
"Pandora" > wrote in news:49841688$0$1110
: >> >> >> Australian slang... lingo = language :-) > > Ohhhh! Now I learn also australian slang :) Funny you should say that........ back in 91-92 when I was living in Califonia, a young Italian guy turned up at Perris DZ, just off the plane from Italy. He couldn't speak a word of English, but wanted to practice, practice, practice to become a good skydiver. A lot of other (experienced) skydivers said they would jump with him if he would pay for their ticket. I saw it as them taking advantage of him, but most skydivers will do anything for free jumps :-) Anyways, I jumped quite a few times with him (and paid my own way) to get his skill level up to scratch, and at the same time, I was teaching him English. After a month or so, he was quite conversant in English, but all the Americans had a hard time understanding him, even though I didn't. That was until one of the girls in Manifest told us that he was hard to understand because he was an Italian, talking with an Australian accent!!! :-) > > I now my Engkish is not perfect :) It's a lot easier to understand than some of the ramblings that happen in this group!! > Think if nobody had followed him :DDDDDDDDDD LOL!! Yeah, he'd be marching off down the road, and after 10 mins, look behind and go "Oh shit!!" >> >> >> Thanks, Ms. Garibaldi ;-) > You are welcome. >> >> (Any relation to Giuseppe??) > > Was my father's name:) Is Garibaldi a common name over there? Are there lots of Garibaldis in Italy? -- Peter Lucas Brisbane Australia Soldati, io esco da Roma. Chi vuole continuare la guerra contro lo straniero venga con me. Non posso offrigli ne¤ onori ne¤ stipendi; gli offro fame, sete, marce forzate, battaglie e morte. Chi ama la Patria mi segua. —Garibaldi, Giuseppe |
Meringue lemon pie
"Peter-Lucas" > ha scritto nel messaggio . 25... > "Pandora" > wrote in news:49841688$0$1110 > : > > >>> >>> >>> Australian slang... lingo = language :-) >> >> Ohhhh! Now I learn also australian slang :) > > > Funny you should say that........ back in 91-92 when I was living in > Califonia, a young Italian guy turned up at Perris DZ, just off the plane > from Italy. He couldn't speak a word of English, but wanted to practice, > practice, practice to become a good skydiver. > > A lot of other (experienced) skydivers said they would jump with him if he > would pay for their ticket. I saw it as them taking advantage of him, but > most skydivers will do anything for free jumps :-) > > Anyways, I jumped quite a few times with him (and paid my own way) to get > his skill level up to scratch, and at the same time, I was teaching him > English. > > After a month or so, he was quite conversant in English, but all the > Americans had a hard time understanding him, even though I didn't. That > was until one of the girls in Manifest told us that he was hard to > understand because he was an Italian, talking with an Australian accent!!! > :-) > ROTFL! So Australian accent is very different from the American one! > > >> >> I now my Engkish is not perfect :) > > > It's a lot easier to understand than some of the ramblings that happen in > this group!! I haven't understand this sentence. > > >> Think if nobody had followed him :DDDDDDDDDD > > > LOL!! Yeah, he'd be marching off down the road, and after 10 mins, look > behind and go "Oh shit!!" LOL > > > >>> >>> >>> Thanks, Ms. Garibaldi ;-) >> You are welcome. >>> >>> (Any relation to Giuseppe??) >> >> Was my father's name:) > > > Is Garibaldi a common name over there? No! I don't know anibody with this name. > > Are there lots of Garibaldis in Italy? I have never seen or ear One Garibaldi in my life! -- Cheers Pandora |
Meringue lemon pie
Pandora wrote:
> > Thank you Bob I have saved also this recipe. And I will try to make it. I > must only loooking for a pie pan. Do you think I can use an alluminium pan? > The one you use for cakes? > cheers > Pandora I was afraid you would never see my recipe, lost amid all the noise. A straight-sided pan will be hard to serve from, but other than that I don't think the type of pan makes any difference. The crust and the filling are cooked before you bake it. The 15 minutes in the oven is mainly to cook the meringue (it also browns the crust a little more.) The lemon filling doesn't touch the pan, so the aluminium shouldn't matter. Bob |
Meringue lemon pie
On Fri, 30 Jan 2009 13:38:43 -0600, Melba's Jammin' wrote:
> In article > , > "Peter-Lucas" > wrote: > >> "Giusi" > wrote in >> : >> >>> "Peter-Lucas" ha scritto nel messaggio > "Pandora" >>>> >>>>> You have speak of this pie and I thinck I would like it very much >>>>> because I like lemon and I like meringue. Have you got a good recipe >>>>> and a pic of it? TIA >>>> >>>> >>>> >>>> Pandora, this one is *fantastic*. Very simple recipe, no weird >>>> ingredients, and very easy to make. > >>> >>> This may very well be a lovely pie, but it is not what I meant when >>> I called it my favorite. >> >> When did you say that?? >> >>> It's way more elaborate and not at all the >>> homey favorite I love. >> >> Then don't make it. I was posting this for Pandora, not you. > > You're getting prickly again, Peter. > > When you post anything that the whole world can *see*, whether it was > directed to the world at large or to a specific individual, you pretty > much have to expect that you've opened yourself to commentary from > anyone with a keyboard and web access. > > Critiquing recipes (often solicited); e.g., "I might have done thus and > such instead; it would have produced a different sort of whatever," and > criticizing recipes (unsolicited); e.g., "I can't imagine why anyone > with half a brain would use this or that in a recipe for thus and such; > it simply has no place ‹ and besides, I don't like it" happens here all > the time. You know that. > > Sometimes the latter is done good-naturedly (I'm thinking of boiled dirt > chunks), sometimes not so much. And often the nuances and inflections > of spoken conversation do not translate well to paper, leading to some > to get their panties and their chute straps all knotted up for no > reason. (That'd be you.) > peter's a sensitive guy. it's part of him being a trained killer and all. your pal, blake |
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