"Pandora" > wrote in
:

> 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*.

I made it for a friend who's a LM freak, and she keeps asking me to make it
again, and again, and again....!!

http://www.taste.com.au/recipes/1800/lemon+meringue+pie

Very simple recipe, no weird ingredients, and very easy to make.

--
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

"Peter-Lucas" ha scritto nel messaggio > "Pandora" wrote in

>> 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*.
>
> I made it for a friend who's a LM freak, and she keeps asking me to make
> it > again, and again, and again....!!
>
> http://www.taste.com.au/recipes/1800/lemon+meringue+pie
>
> Very simple recipe, no weird ingredients, and very easy to make.
>

What were the weird ingredients in Wayne's recipe?

"Giusi" > ha scritto nel messaggio
...
> "Peter-Lucas" ha scritto nel messaggio > "Pandora" wrote in
>
>>> 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*.
>>
>> I made it for a friend who's a LM freak, and she keeps asking me to make
>> it > again, and again, and again....!!
>>
>> http://www.taste.com.au/recipes/1800/lemon+meringue+pie
>>
>> Very simple recipe, no weird ingredients, and very easy to make.
>>
>
> What were the weird ingredients in Wayne's recipe?
>

BTW I will try both. Only after I can tell which is better for me and for my
guests

--
Cheers
Pandora

"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. 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.

"Giusi" > ha scritto nel messaggio
...
> "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. 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.

[CUT]

I don't want a sweet meringue because I don't like very much the very sweet
things.
Do you think that Peter's recipe is sweeter than the Wayne's one?

--
Cheers
Pandora

"Pandora" > wrote in
:

>
> "Giusi" > ha scritto nel messaggio
> ...
>> "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. 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.
>
> [CUT]
>
> I don't want a sweet meringue because I don't like very much the very
> sweet things.
> Do you think that Peter's recipe is sweeter than the Wayne's one?
>



No. The meringue in my recipe only has 1/2 cup zucchero semolato in it.

wayne's has almost 2 cups of powdered sugar in the meringue.


--
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

"Peter-Lucas" > wrote in message
.25...
> "Pandora" > wrote in
> :
>
>>
>> "Giusi" > ha scritto nel messaggio
>> ...
>>> "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. 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.
>>
>> [CUT]
>>
>> I don't want a sweet meringue because I don't like very much the very
>> sweet things.
>> Do you think that Peter's recipe is sweeter than the Wayne's one?
>>
>
>
>
> No. The meringue in my recipe only has 1/2 cup zucchero semolato in it.
>
> wayne's has almost 2 cups of powdered sugar in the meringue.
>

Cause you are just soooooooo much sweeter than Wayne

"Peter-Lucas" > ha scritto nel messaggio
.25...
> "Pandora" > wrote in
> :
>
>>
>> "Giusi" > ha scritto nel messaggio
>> ...
>>> "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. 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.
>>
>> [CUT]
>>
>> I don't want a sweet meringue because I don't like very much the very
>> sweet things.
>> Do you think that Peter's recipe is sweeter than the Wayne's one?
>>
>
>
>
> No. The meringue in my recipe only has 1/2 cup zucchero semolato in it.
>
> wayne's has almost 2 cups of powdered sugar in the meringue.

Oh! Perfect!!!!

--
Cheers
Pandora

"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.


> Plus, it has a sweet crust, which to me
> removes the magic.


OIYO.


>
> 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
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

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

Melba's Jammin' > wrote in news:barbschaller-
:

> 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.


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.

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.


>
> 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"???!!!

Is there a 'Cooking 101' newsgroup Giusi can be directed to?

As for "unsolicited critiquing"..... IMO, there's too much of it. It's
*those* people that have got their panties 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.


>
>> > 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)




>
>> > 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?

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.

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.


Besides, I don't just email *anyone*.

Apart from being rude and intrusive to email someone 'unsolicited', my
email address is 'silent'.

If someone asked me to email them, I would..... if I trusted 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

"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?

"Giusi" > wrote in
:

> "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 just got wet racing outside to take the washing off the line. So my head
is wet, not soaked though.


> I wrote back exactly what I meant and why I said it


You said the recipe was "way more elaborate". If you think *that* was
elaborate, you obviously have a hard time in the kitchen with just about
anything.


http://en.wiktionary.org/wiki/elaborate


Adjective

elaborate

1. Highly complex, detailed, or sophisticated


2. intricate, fancy, flashy, or showy



> and you didn't even read it.


Oh, I did read it. Several times.



> You really are one of the ruder people,
> aren't you?


Only when people are rude to me.


> I wonder why people come here to act in incivil ways?
>


I don't. I come here to act in a civil way.... and I do. Right up to when
someone decides that they want to speak in an incivil way to me.

If you don't like getting it, don't give 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

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).

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?

On Fri, 30 Jan 2009 22:33:12 +0000 (UTC), Peter-Lucas wrote:

> Melba's Jammin' > wrote in news:barbschaller-
> :
>>
>
> Yep. But to say that a recipe for Lemon Meringue is "eloborate"???!!!
>
> Is there a 'Cooking 101' newsgroup Giusi can be directed to?
>

this is pretty rich, since guisi is at least a part-time professional
cook. doe anybody pay for your stuff? (i mean with money, not psychic or
gastric distress.)

> As for "unsolicited critiquing"..... IMO, there's too much of it. It's
> *those* people that have got their panties 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' :-)

that might explain why you step on your dick so much.

blake

"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

"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

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

"blake murphy" > wrote in message
...
> 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.

And don't you forget it pal! (-;

blake murphy wrote:
> 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.

<G>

"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.

"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

Lucas really is a shit, isn't he?

On Fri 30 Jan 2009 05:41:13p, carrot morning told us...

> Lucas really is a shit, isn't he?

What was your first clue? :-)



--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
************************************************** **********************
Date: Friday, 01(I)/30(XXX)/09(MMIX)
************************************************** **********************
Countdown till President's Day
2wks 2dys 6hrs 16mins
************************************************** **********************
If at first you don't succeed, call it v1.0!
************************************************** **********************

"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

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 DDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDD 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

"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
> DDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDD 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

"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

"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

On Sat, 31 Jan 2009 08:20:12 +0000, Peter-Lucas wrote:

> "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!!

You must be well past their colon by now pete - you be able to reach
their tonsils with the tip of your tongue by now.

On Fri, 30 Jan 2009 21:48:42 +0100, Giusi wrote:

> "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.

what ****ing charms? he had none to begin with.

your pal,
blake

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. I can't imagine it being sold in small envelopes. The
smallest I can get here in Canada is a half kilo.

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. "



> 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??



--
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

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. There is no choice (that I know of) of icing
sugar with or without. Usually when a recipe calls for a some mixture,
it is a mixture of previously mixed ingredients.


> What brand is your icing sugar??

Redpath

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

"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

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

--
Dan Abel
Petaluma, California USA

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.


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.


--
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

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.