|
Orange rind vs. orange extract?
On 2015-09-19 22:26, Doris Night wrote:
> I think the problem people have with lemon meringue pies is the fact > that a good many of them are not home-made. You can buy some truly > horrid frozen ones around here. > > My lemon pies that I make from scratch are extremely good. I used to buy the mix, but one day I discovered how easy it is to make one from scratch, and it was much better than the packaged mix. |
Orange rind vs. orange extract?
On 9/19/2015 10:04 PM, Julie Bove wrote:
> >> >> I don't believe I know one person who *doesn't* like it. It's second >> only to coconut cream, in my opinion. > > I don't know a single person who likes coconut cream pie. Then again, > most of the people I know are not big pie eaters. Coconut cream is OK, but not my favorite. I prefer coconut custard. I like pie. In order of preference: Peach, apple, cherry, coconut custard, blueberry, most anything else. |
Orange rind vs. orange extract?
"S Viemeister" > wrote in message ... > On 9/19/2015 2:52 PM, Doris Night wrote: >> On Wed, 16 Sep 2015 14:29:28 -0700, "Julie Bove" >> > wrote: >> >>> >>> "Dave Smith" > wrote in message >> >>>> Lemon meringue pie is good and most people like it. I have to chuckle >>>> about my father in law and his lemon meringue pie problems. He didn't >>>> like >>>> it. They were at a friend's house for dinner and the wife had made a >>>> lemon >>>> meringue pie for dessert. He was a good guest and always had what was >>>> served and made positive remarks. He raved about the woman's pie, and >>>> whenever they ate there she always served lemon meringue pie because he >>>> had liked it so much. >>> >>> Most people like it? I only know one person who does. My mom. >> >> I don't believe I know one person who *doesn't* like it. It's second >> only to coconut cream, in my opinion. >> > I can't think of anyone in my family who likes it. Lots of other pies, > yes, but lemon meringue? No. Same here. We find it too sweet. -- http://www.helpforheroes.org.uk/shop/ |
Orange rind vs. orange extract?
On Saturday, September 19, 2015 at 7:26:57 PM UTC-7, Doris Night wrote:
> On Sat, 19 Sep 2015 13:15:50 -0700 (PDT), dsi1 > > wrote: > > >I'll try some lemon meringue pie whenever I can because I don't get a chance too often. Most of the time, it's a disappointment - too sweet, not tart enough, or gummy. The last time had some was a couple of weeks ago. It was too sweet and I left half on a plate. I'm ever hopeful that a good one will come my way. Perhaps it'll happen soon. > > I think the problem people have with lemon meringue pies is the fact > that a good many of them are not home-made. You can buy some truly > horrid frozen ones around here. > > My lemon pies that I make from scratch are extremely good. > I had a friend in high school who was a nerd like myself, so we ended up spending a lot of time at each other's house. During the week, my mother was happy just to get a meal on the table, but his mom really enjoyed cooking. She asked me to stay for dinner one time and produced a heavenly lemon meringue pie for dessert. That is the pie that I measure all lemon meringue pies by, to this day. |
Orange rind vs. orange extract?
"Bruce" > wrote in message ... > On Sat, 19 Sep 2015 22:26:49 -0400, Doris Night > > wrote: > >>On Sat, 19 Sep 2015 13:15:50 -0700 (PDT), dsi1 > >>wrote: >> >>>On Saturday, September 19, 2015 at 8:53:01 AM UTC-10, Doris Night wrote: >>>> On Wed, 16 Sep 2015 14:29:28 -0700, "Julie Bove" >>>> > wrote: >>>> >>>> >Most people like it? I only know one person who does. My mom. >>>> >>>> I don't believe I know one person who *doesn't* like it. It's second >>>> only to coconut cream, in my opinion. >>>> >>>> Doris >>> >>>I'll try some lemon meringue pie whenever I can because I don't get a >>>chance too often. Most of the time, it's a disappointment - too sweet, >>>not tart enough, or gummy. The last time had some was a couple of weeks >>>ago. It was too sweet and I left half on a plate. I'm ever hopeful that a >>>good one will come my way. Perhaps it'll happen soon. >> >>I think the problem people have with lemon meringue pies is the fact >>that a good many of them are not home-made. You can buy some truly >>horrid frozen ones around here. >> >>My lemon pies that I make from scratch are extremely good. > > I have never made a bad one myself. Have you ever made any? ;-) We are not lovers of very sweet stuff. I mostly make savoury things but I do make apple pies, usually sweetened with a little maple syrup and I add a few sultanas and chopped nuts. -- http://www.helpforheroes.org.uk/shop/ |
Orange rind vs. orange extract?
On Saturday, September 19, 2015 at 4:26:57 PM UTC-10, Doris Night wrote:
> On Sat, 19 Sep 2015 13:15:50 -0700 (PDT), dsi1 > wrote: > > >On Saturday, September 19, 2015 at 8:53:01 AM UTC-10, Doris Night wrote: > >> On Wed, 16 Sep 2015 14:29:28 -0700, "Julie Bove" > >> > wrote: > >> > >> > > >> >"Dave Smith" > wrote in message > >> > >> >> Lemon meringue pie is good and most people like it. I have to chuckle > >> >> about my father in law and his lemon meringue pie problems. He didn't like > >> >> it. They were at a friend's house for dinner and the wife had made a lemon > >> >> meringue pie for dessert. He was a good guest and always had what was > >> >> served and made positive remarks. He raved about the woman's pie, and > >> >> whenever they ate there she always served lemon meringue pie because he > >> >> had liked it so much. > >> > > >> >Most people like it? I only know one person who does. My mom. > >> > >> I don't believe I know one person who *doesn't* like it. It's second > >> only to coconut cream, in my opinion. > >> > >> Doris > > > >I'll try some lemon meringue pie whenever I can because I don't get a chance too often. Most of the time, it's a disappointment - too sweet, not tart enough, or gummy. The last time had some was a couple of weeks ago. It was too sweet and I left half on a plate. I'm ever hopeful that a good one will come my way. Perhaps it'll happen soon. > > I think the problem people have with lemon meringue pies is the fact > that a good many of them are not home-made. You can buy some truly > horrid frozen ones around here. > > My lemon pies that I make from scratch are extremely good. > > Doris It's an easy pie to make. Just make the filling and beat the meringue. The times that I made it, I was surprised at how easy it was. I won't make it myself because it's kinda boring work. My MO is that once I learn how to make something, I lose interesting in making it. ` |
Orange rind vs. orange extract?
dsi1 wrote:
> > My MO is that once I learn how to make something, > I lose interesting in making it. Strange. Learn to make it *tasty* and why wouldn't you want to create it? Just guessing, hee hee. |
Orange rind vs. orange extract?
On 9/19/2015 10:26 PM, Doris Night wrote:
> On Sat, 19 Sep 2015 13:15:50 -0700 (PDT), dsi1 > > wrote: >> I'll try some lemon meringue pie whenever I can because I don't >> get a chance too often. Most of the time, it's a disappointment - >> too sweet, not tart enough, or gummy. The last time had some was >> a couple of weeks ago. It was too sweet and I left half on a >>plate. I'm ever hopeful that a good one will come my way. >>Perhaps it'll happen soon. > > I think the problem people have with lemon meringue pies is the fact > that a good many of them are not home-made. You can buy some truly > horrid frozen ones around here. > > My lemon pies that I make from scratch are extremely good. I love lemon meringue pie but I can't remember the last time I had a piece. I just don't see it around. I have made it, once, a long time ago, and I seem to recall a weeping meringue issue. Still tasted good. I like a strong lemon flavor, not too sweet. My lemonade is puckering, too. nancy |
Orange rind vs. orange extract?
On 9/20/15 12:02 AM, Ed Pawlowski wrote:
> I like pie. In order of preference: Peach, apple, cherry, coconut > custard, blueberry, most anything else. Agreed -- peach is a clear #1. 8;) Peach, key lime, chocolate, lemon meringue (preferably without the meringue). Raspberry and strawberry we always make into tarts. -- Larry |
Orange rind vs. orange extract?
"Bruce" > wrote in message ... > On Sun, 20 Sep 2015 09:55:19 +0100, "Ophelia" > > wrote: > >> >> >>"Bruce" > wrote in message . .. >>> On Sat, 19 Sep 2015 22:26:49 -0400, Doris Night >>> > wrote: >>> >>>>On Sat, 19 Sep 2015 13:15:50 -0700 (PDT), dsi1 > >>>>wrote: >>>> >>>>>On Saturday, September 19, 2015 at 8:53:01 AM UTC-10, Doris Night >>>>>wrote: >>>>>> On Wed, 16 Sep 2015 14:29:28 -0700, "Julie Bove" >>>>>> > wrote: >>>>>> >>>>>> >Most people like it? I only know one person who does. My mom. >>>>>> >>>>>> I don't believe I know one person who *doesn't* like it. It's second >>>>>> only to coconut cream, in my opinion. >>>>>> >>>>>> Doris >>>>> >>>>>I'll try some lemon meringue pie whenever I can because I don't get a >>>>>chance too often. Most of the time, it's a disappointment - too sweet, >>>>>not tart enough, or gummy. The last time had some was a couple of weeks >>>>>ago. It was too sweet and I left half on a plate. I'm ever hopeful that >>>>>a >>>>>good one will come my way. Perhaps it'll happen soon. >>>> >>>>I think the problem people have with lemon meringue pies is the fact >>>>that a good many of them are not home-made. You can buy some truly >>>>horrid frozen ones around here. >>>> >>>>My lemon pies that I make from scratch are extremely good. >>> >>> I have never made a bad one myself. >> >>Have you ever made any? ;-) > > No :) LOL how well do I know thee, let me count the ways ..... <g> >>We are not lovers of very sweet stuff. > > What if you take a standard recipe and reduce the sugar by 75%? I'm not sure it would work, but anyway, himself isn't too enamoured with meringue ... >>I mostly make savoury things but I do make apple pies, usually sweetened >>with >>a little maple syrup and I add a few sultanas and chopped nuts. > > That sounds nice. Well, they are very popular around these 'ere part <g> We are down in N. Yorks at present and a woman has just brought me a load of windfall apples .... so I guess they are a bit too popular ... -- http://www.helpforheroes.org.uk/shop/ |
Orange rind vs. orange extract?
> wrote in message ... > On Sun, 20 Sep 2015 09:55:19 +0100, "Ophelia" > > wrote: > >> >> >>"Bruce" > wrote in message . .. >>> On Sat, 19 Sep 2015 22:26:49 -0400, Doris Night >>> > wrote: >>> >>>>On Sat, 19 Sep 2015 13:15:50 -0700 (PDT), dsi1 > >>>>wrote: >>>> >>>>>On Saturday, September 19, 2015 at 8:53:01 AM UTC-10, Doris Night >>>>>wrote: >>>>>> On Wed, 16 Sep 2015 14:29:28 -0700, "Julie Bove" >>>>>> > wrote: >>>>>> >>>>>> >Most people like it? I only know one person who does. My mom. >>>>>> >>>>>> I don't believe I know one person who *doesn't* like it. It's second >>>>>> only to coconut cream, in my opinion. >>>>>> >>>>>> Doris >>>>> >>>>>I'll try some lemon meringue pie whenever I can because I don't get a >>>>>chance too often. Most of the time, it's a disappointment - too sweet, >>>>>not tart enough, or gummy. The last time had some was a couple of weeks >>>>>ago. It was too sweet and I left half on a plate. I'm ever hopeful that >>>>>a >>>>>good one will come my way. Perhaps it'll happen soon. >>>> >>>>I think the problem people have with lemon meringue pies is the fact >>>>that a good many of them are not home-made. You can buy some truly >>>>horrid frozen ones around here. >>>> >>>>My lemon pies that I make from scratch are extremely good. >>> >>> I have never made a bad one myself. >> >>Have you ever made any? ;-) We are not lovers of very sweet stuff. I >>mostly make savoury things but I do make apple pies, usually sweetened >>with >>a little maple syrup and I add a few sultanas and chopped nuts. > > Real lemon meringue should not be overly sweet and if you like lemons, > make it without any sugar. D doesn't like meringue ... not sure how you reduce the sugar in that ... -- http://www.helpforheroes.org.uk/shop/ |
Orange rind vs. orange extract?
|
Orange rind vs. orange extract?
Dave Smith wrote:
> > On 2015-09-20 7:08 AM, wrote: > > >> My lemon pies that I make from scratch are extremely good. > >> > >> Doris > > > > I make it occasionally for my daughter and I - we both like it without > > sugar added, except in the meringue. > > > > How does it set without sugar? Meringue doesn't impress me either. Next time, spread your lemon pie with a thin layer of vanilla yogurt after it cools. That's what I've tried and like. G. |
Orange rind vs. orange extract?
|
Orange rind vs. orange extract?
On 2015-09-20 10:11 AM, Gary wrote:
>> >>> I make it occasionally for my daughter and I - we both like it without >>> sugar added, except in the meringue. >>> >> >> How does it set without sugar? > > Meringue doesn't impress me either. Next time, spread your lemon pie > with a thin layer of vanilla yogurt after it cools. That's what I've > tried and like. > I like the meringue topping. The stuff I make is pretty good. I have had my share of commercially made lemon meringues and was not impressed with either the filling or meringue. Over the years I have come to accept the fact that a lot of people have their choices affected by the source of their pies. For instance, my wife never used to like cherry pie. Her mother was not a baker and the only cherry pies she had when she was young had come from grocery stores. Aside from the inferior pastry, they made with canned cherry pie filling. Once she had a real cherry pie made with freshly picked (or fresh frozen) sour cherries she was an instant convert. I like lemon meringue and coconut or banana cream pies because I was raised with home made stuff. You can get good ones in a bakery, but those mass produced commercial pies tend to be pretty sad examples. It does not surprise me that someone whose experience is limited to those things would not be impressed. |
Orange rind vs. orange extract?
On 20/09/2015 9:11 AM, graham wrote:
> On 20/09/2015 8:47 AM, wrote: >> On Sun, 20 Sep 2015 08:35:52 -0600, graham > wrote: >> >>> On 20/09/2015 8:11 AM, wrote: >>>> On Sun, 20 Sep 2015 14:44:05 +0100, "Ophelia" > >>>> wrote: >>>> >>>> Well the meringue does require some sugar to make it hold. About to >>>> make some shortly, ready for next weekend. Trouble is, I can't >>>> remember how many frozen egg whites I put in the bowl day before >>>> yesterday. So will have to check if there is some sort of ratio of >>>> sugar to cup of whites, or sugar to X oz of whites :( >>>> >>> I don't think it's too critical. A recipe in the UK Good Housekeeping >>> book I have uses 2oz per large egg white, that would be XL in N.America. >>> St.Delia uses the same proportion. >>> Graham >> >> I think you need enough for it to be crispy crunchy though. I will >> ignore St. Delia - in actual fact her recipe for making a Pavlova is >> the one I always follow, never fail. Unfortunately there is no ratio >> there but I did find on line and will make them St Delia's way with >> another cooks measurements. >> >> Her Pavlova recipe works every time and she debusted the myth about >> having to add cream of tartar, vinegar etc. Egg white and sugar only. >> She added the tip that you beat the whites until you can hold the bowl >> upside down without the eggs sliding out, that way you know exactly >> when you have beaten them enough, but not gone over the yellow line >> into too much. >> >> St Delia - wow you philistine! >> > She's reliable, which is more than you can say about the deities:-) > Graham If you want really good meringues, use the Italian method. It's fiddly but the results are worth it. I use it when I make Parisian macarons. Graham |
Orange rind vs. orange extract?
On 2015-09-20, Dave Smith > wrote:
> You can get good ones in a bakery, but those mass produced > commercial pies tend to be pretty sad examples. It does not surprise > me that someone whose experience is limited to those things would > not be impressed. Mrs Smith pies usta be pretty darned good. MS makes resto grade pies that usta be great. Some even filtered down to sprmkt shelves. I think the MS premium deep-dish apple pie was a resto grade pie. That was about 15 yrs ago. The last time I bought one, it was not so good. That's when I started making my own. My next effort will be a bourbon pecan pie made with a pte brisée crust in a spring form pan. See my ChefSteps thread. ;) nb |
Orange rind vs. orange extract?
|
Orange rind vs. orange extract?
On 9/20/2015 11:39 AM, notbob wrote:
> Mrs Smith pies usta be pretty darned good. MS makes resto grade pies > that usta be great. Some even filtered down to sprmkt shelves. > > I think the MS premium deep-dish apple pie was a resto grade pie. > That was about 15 yrs ago. The last time I bought one, it was not so > good. That's when I started making my own. My former bil had a Mrs. Smith's route. I'm pretty sure delivering pies at 4am wasn't his major in college, but he did well when he sold the route three years later. He delivered pies to all kinds of restaurants, some that rather surprised me. The coconut custard pie was pretty darned good. > My next effort will be a bourbon pecan pie made with a pte brisée > crust in a spring form pan. See my ChefSteps thread. ;) I'd kill for a piece of that. nancy |
Orange rind vs. orange extract?
notbob wrote:
> > My next effort will be a bourbon pecan pie Now *that* sounds interesting! :-D |
Orange rind vs. orange extract?
On 20/09/2015 9:48 AM, wrote:
> On Sun, 20 Sep 2015 09:11:55 -0600, graham > wrote: > >> On 20/09/2015 8:47 AM, wrote: >>> On Sun, 20 Sep 2015 08:35:52 -0600, graham > wrote: >>> >>>> On 20/09/2015 8:11 AM, wrote: >>>>> On Sun, 20 Sep 2015 14:44:05 +0100, "Ophelia" > >>>>> wrote: >>>>> >>>>> Well the meringue does require some sugar to make it hold. About to >>>>> make some shortly, ready for next weekend. Trouble is, I can't >>>>> remember how many frozen egg whites I put in the bowl day before >>>>> yesterday. So will have to check if there is some sort of ratio of >>>>> sugar to cup of whites, or sugar to X oz of whites :( >>>>> >>>> I don't think it's too critical. A recipe in the UK Good Housekeeping >>>> book I have uses 2oz per large egg white, that would be XL in N.America. >>>> St.Delia uses the same proportion. >>>> Graham >>> >>> I think you need enough for it to be crispy crunchy though. I will >>> ignore St. Delia - in actual fact her recipe for making a Pavlova is >>> the one I always follow, never fail. Unfortunately there is no ratio >>> there but I did find on line and will make them St Delia's way with >>> another cooks measurements. >>> >>> Her Pavlova recipe works every time and she debusted the myth about >>> having to add cream of tartar, vinegar etc. Egg white and sugar only. >>> She added the tip that you beat the whites until you can hold the bowl >>> upside down without the eggs sliding out, that way you know exactly >>> when you have beaten them enough, but not gone over the yellow line >>> into too much. >>> >>> St Delia - wow you philistine! >>> >> She's reliable, which is more than you can say about the deities:-) >> Graham > > Well I used the formula 1/2 cup egg whites to 1 cup sugar - it looked > as it normally does, spooned out as it normally does, test will be > tomorrow morning, until then, must not open the oven. I left the > formula in the book so that the next time I forget, I won't have to > surf :) > Yes, for French meringues like yours, I leave them in the oven overnight. If I have leftover whites, I make meringue, add chopped nuts and choc-chips, put teaspoon-sized mounds on a non-stick cookie sheet then put them in a thoroughly heated 350F oven and immediately turn it off. Graham |
Orange rind vs. orange extract?
On 2015-09-20, Nancy Young > wrote:
> I'd kill for a piece of that. I jes hope it doesn't kill me. ;) nb |
Orange rind vs. orange extract?
On 2015-09-20 12:17 PM, notbob wrote:
> On 2015-09-20, Nancy Young > wrote: > >> I'd kill for a piece of that. > > I jes hope it doesn't kill me. ;) > It will. You live on you own. You will eat the entire pie. You know it will always taste best when fresh, so you will wolf it down in a day or two. Then you will have no pie, and, after having mastered pie dough making and rolling, you will make another one for yourself. Step back and look at the fat and sugar that goes into a pie. As much as I like pie, I cannot allow myself to have it too often so I don't bother. |
Orange rind vs. orange extract?
On Sun, 20 Sep 2015 09:37:19 +0100, "Ophelia" >
wrote: > > >"S Viemeister" > wrote in message snip >>> >> I can't think of anyone in my family who likes it. Lots of other pies, >> yes, but lemon meringue? No. > > >Same here. We find it too sweet. that's easy enough to fix. IMO, that is a bad recipe for the pie (or a commercial recipe) The home made ones in my experience are tangy and the meringue is not icky sweet. Janet US |
Orange rind vs. orange extract?
|
Orange rind vs. orange extract?
On Sun, 20 Sep 2015 08:41:08 -0400, pltrgyst > wrote:
>On 9/20/15 12:02 AM, Ed Pawlowski wrote: > >> I like pie. In order of preference: Peach, apple, cherry, coconut >> custard, blueberry, most anything else. > >Agreed -- peach is a clear #1. 8;) > >Peach, key lime, chocolate, lemon meringue (preferably without the >meringue). > >Raspberry and strawberry we always make into tarts. > >-- Larry I'm so pleased that Peach and cherry are available frozen. I love those pies but I don't can or freeze stuff like I used to. It's great to be able to go to the store and get frozen fruit for a pie when the whim strikes. Janet US |
Orange rind vs. orange extract?
On 20 Sep 2015 16:17:07 GMT, notbob > wrote:
>On 2015-09-20, Nancy Young > wrote: > >> I'd kill for a piece of that. > >I jes hope it doesn't kill me. ;) > >nb Is this the recipe you are talking about? http://www.chefsteps.com/activities/pecan-pie It looks great, but I will say right off the top that I would not "expend" 4 vanilla beans for a pecan pie. I also offer up for fun and frolic, this recipe that ran ion the NY Times a couple of years ago and that turned out pretty nice. http://cooking.nytimes.com/recipes/1...-rye-pecan-pie Only caveat is to protect the rim of the crust from about half way through the bake. |
Orange rind vs. orange extract?
On 2015-09-20 1:11 PM, Janet B wrote:
> I'm so pleased that Peach and cherry are available frozen. I love > those pies but I don't can or freeze stuff like I used to. It's great > to be able to go to the store and get frozen fruit for a pie when the > whim strikes. There are a couple places around here where I can get a bucket of fresh frozen sour cherries. They are almost as good as fresh cherries for baking. |
Orange rind vs. orange extract?
On 2015-09-20, Janet B > wrote:
> to be able to go to the store and get frozen fruit for a pie when the > whim strikes. Besides, the peach/nectarine crops are pitiful, this yr. No matter which I buy, they all seem to be dry and pithy. Not juicy, like I remember. No doubt due to the water shortage. CA usta rival GA for peaches. I grew up in CAs Stanislaus Co, once considered the peach capital of the World (to hear them tell it). That was back in the day when CA had plenty o' water and orchards would routinely be watered by flooding the entire orchard 6-12 inches deep a couple times per season. Those days are long gone. :( I have a buncha frozen blue/black berries, which I bought fresh. Almost too many. I need to make some blue/blackberry pies. nb |
Orange rind vs. orange extract?
|
Orange rind vs. orange extract?
|
Orange rind vs. orange extract?
On Sunday, September 20, 2015 at 2:18:50 AM UTC-10, Gary wrote:
> dsi1 wrote: > > > > My MO is that once I learn how to make something, > > I lose interesting in making it. > > Strange. Learn to make it *tasty* and why wouldn't you want to create > it? Just guessing, hee hee. I have already created tasty lemon meringue pies. My whole point was these are dead simple to make. My recommendation is that you create lemon meringue pies rather than wondering why I don't do boring activities. |
Orange rind vs. orange extract?
On Sat, 19 Sep 2015 19:04:28 -0700, "Julie Bove"
> wrote: > >"Doris Night" > wrote in message .. . >> On Wed, 16 Sep 2015 14:29:28 -0700, "Julie Bove" >> > wrote: >> >>> >>>"Dave Smith" > wrote in message >> >>>> Lemon meringue pie is good and most people like it. I have to chuckle >>>> about my father in law and his lemon meringue pie problems. He didn't >>>> like >>>> it. They were at a friend's house for dinner and the wife had made a >>>> lemon >>>> meringue pie for dessert. He was a good guest and always had what was >>>> served and made positive remarks. He raved about the woman's pie, and >>>> whenever they ate there she always served lemon meringue pie because he >>>> had liked it so much. >>> >>>Most people like it? I only know one person who does. My mom. >> >> I don't believe I know one person who *doesn't* like it. It's second >> only to coconut cream, in my opinion. > >I don't know a single person who likes coconut cream pie. Then again, most >of the people I know are not big pie eaters. Obviously you don't know many people, maybe two, your abusive spouse and daughter... I don't know anyone who doesn't love coconut cream pie... I love coconut cream pie but I love coconut custard pie more... I grew up on Dugan's coconut custard pie. My favorite ice cream was a Good Humor coconut bar or a toasted coconut bar, alas no more, now they have toasted almond bars, haven't tried one. |
Orange rind vs. orange extract?
On 9/20/2015 12:42 PM, Brooklyn1 wrote:
> Obviously you don't know many people, maybe two, your abusive spouse > and daughter... **** off with your bullying, little man. --- news://freenews.netfront.net/ - complaints: --- |
Orange rind vs. orange extract?
On Sun, 20 Sep 2015 14:40:21 +0100, "Ophelia" >
wrote: > > >"Bruce" > wrote in message .. . >> On Sun, 20 Sep 2015 09:55:19 +0100, "Ophelia" > >> wrote: >> >>> >>> >>>"Bruce" > wrote in message ... >>>> On Sat, 19 Sep 2015 22:26:49 -0400, Doris Night >>>> > wrote: >>>> >>>>>On Sat, 19 Sep 2015 13:15:50 -0700 (PDT), dsi1 > >>>>>wrote: >>>>> >>>>>>On Saturday, September 19, 2015 at 8:53:01 AM UTC-10, Doris Night >>>>>>wrote: >>>>>>> On Wed, 16 Sep 2015 14:29:28 -0700, "Julie Bove" >>>>>>> > wrote: >>>>>>> >>>>>>> >Most people like it? I only know one person who does. My mom. >>>>>>> >>>>>>> I don't believe I know one person who *doesn't* like it. It's second >>>>>>> only to coconut cream, in my opinion. >>>>>>> >>>>>>> Doris >>>>>> >>>>>>I'll try some lemon meringue pie whenever I can because I don't get a >>>>>>chance too often. Most of the time, it's a disappointment - too sweet, >>>>>>not tart enough, or gummy. The last time had some was a couple of weeks >>>>>>ago. It was too sweet and I left half on a plate. I'm ever hopeful that >>>>>>a >>>>>>good one will come my way. Perhaps it'll happen soon. >>>>> >>>>>I think the problem people have with lemon meringue pies is the fact >>>>>that a good many of them are not home-made. You can buy some truly >>>>>horrid frozen ones around here. >>>>> >>>>>My lemon pies that I make from scratch are extremely good. >>>> >>>> I have never made a bad one myself. >>> >>>Have you ever made any? ;-) >> >> No :) > >LOL how well do I know thee, let me count the ways ..... <g> > > >>>We are not lovers of very sweet stuff. >> >> What if you take a standard recipe and reduce the sugar by 75%? > >I'm not sure it would work, but anyway, himself isn't too enamoured with >meringue ... I also don't care for the meringue part, I scrape it off and eat the lemon part, I don't care for pie crust either. I much prefer lemon cake... my mom would make this one: http://www.food.com/recipe/jello-lemo n-pudding-cake-72685 |
Orange rind vs. orange extract?
|
Orange rind vs. orange extract?
On Sunday, September 20, 2015 at 10:36:19 AM UTC-10, Brooklyn1 wrote:
> On Sun, 20 Sep 2015 14:40:21 +0100, "Ophelia" > > wrote: > > > > > > >"Bruce" > wrote in message > .. . > >> On Sun, 20 Sep 2015 09:55:19 +0100, "Ophelia" > > >> wrote: > >> > >>> > >>> > >>>"Bruce" > wrote in message > ... > >>>> On Sat, 19 Sep 2015 22:26:49 -0400, Doris Night > >>>> > wrote: > >>>> > >>>>>On Sat, 19 Sep 2015 13:15:50 -0700 (PDT), dsi1 <> > >>>>>wrote: > >>>>> > >>>>>>On Saturday, September 19, 2015 at 8:53:01 AM UTC-10, Doris Night > >>>>>>wrote: > >>>>>>> On Wed, 16 Sep 2015 14:29:28 -0700, "Julie Bove" > >>>>>>> > wrote: > >>>>>>> > >>>>>>> >Most people like it? I only know one person who does. My mom. > >>>>>>> > >>>>>>> I don't believe I know one person who *doesn't* like it. It's second > >>>>>>> only to coconut cream, in my opinion. > >>>>>>> > >>>>>>> Doris > >>>>>> > >>>>>>I'll try some lemon meringue pie whenever I can because I don't get a > >>>>>>chance too often. Most of the time, it's a disappointment - too sweet, > >>>>>>not tart enough, or gummy. The last time had some was a couple of weeks > >>>>>>ago. It was too sweet and I left half on a plate. I'm ever hopeful that > >>>>>>a > >>>>>>good one will come my way. Perhaps it'll happen soon. > >>>>> > >>>>>I think the problem people have with lemon meringue pies is the fact > >>>>>that a good many of them are not home-made. You can buy some truly > >>>>>horrid frozen ones around here. > >>>>> > >>>>>My lemon pies that I make from scratch are extremely good. > >>>> > >>>> I have never made a bad one myself. > >>> > >>>Have you ever made any? ;-) > >> > >> No :) > > > >LOL how well do I know thee, let me count the ways ..... <g> > > > > > >>>We are not lovers of very sweet stuff. > >> > >> What if you take a standard recipe and reduce the sugar by 75%? > > > >I'm not sure it would work, but anyway, himself isn't too enamoured with > >meringue ... > > I also don't care for the meringue part, I scrape it off and eat the > lemon part, I don't care for pie crust either. I much prefer lemon > cake... my mom would make this one: > http://www.food.com/recipe/jello-lemo n-pudding-cake-72685 There's no need to scrape meringue off a pie. The lemon filling part is slicker than ball bearings on teflon. Getting meringue to stay in place on a lemon meringue pie can be a problem. This is why it's important to spread the meringue all the way on to the crust. The structure of the LMP is that the whipped egg white is anchored solely on the edges. Please feel free to ask me any questions concerning these pies. ;) |
Orange rind vs. orange extract?
|
Orange rind vs. orange extract?
On 17 Sep 2015 12:59:00 GMT, notbob > wrote:
> On 2015-09-17, Dave Smith > wrote: > > > On 2015-09-15 15:16, wrote: > > >> I was looking at the recipe in Joy of Cooking for steamed apple > >> molasses pudding. It calls for orange rind. Can I use extract > >> instead? > > > I would not do that. Hell. It's not like oranges are so expensive or > > hard to find that you would need to do that. > > You might check to see if there are any beer brewing stores, nearby. > They usually carry dried orange rind to make "wit biers". If not > locally, try online. > > nb That's what I did, nb! In all honesty though, it doesn't take very long for a thin skinned orange (such as Valencia) to dry enough to whiz up in a coffee mill... or it can be hurried along in a warm oven. -- sf |
| All times are GMT +1. The time now is 04:54 AM. |
Powered by vBulletin® Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
FoodBanter