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fruitcake confession
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fruitcake confession
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fruitcake confession
On Tue, 13 Nov 2018 18:36:01 -0500, Dave Smith
> wrote: >That is a lot of ingredients. FWIW, I just back from the Bulk Barn >where I bought the ingredients for my mother's light fruitcake recipe. >The list is about half as long: > >3 cups Seedless white raisins >2 cups red glazed cherries >2 cups green glazed cherries >2 cups candied pineapple >2 cups pitted dates (optional) >1 cup coarsely ground pecans (optional) >5 ½ cups All purpose flour >½ tsp Baking Soda >¾ tsp. Salt >¼ tsp. mace >2 cups soft butter >2 cups granulated sugar >8 eggs >½ pint sour cream >2 tsp. Vanilla >2 tsp. Grated lemon rind >3 Tbsp. Lemon juice What, no booze? Get outta here! |
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fruitcake confession
"Brice" > wrote in message
... > On Tue, 13 Nov 2018 12:16:13 -0800, "Cheri" > > wrote: > >>"Brice" > wrote in message . .. >>> On Tue, 13 Nov 2018 12:01:36 -0800, "Cheri" > >> >>>>> You can't say that without trying it first so you've got some work to >>>>> do. >>>> >>>> >>>>For me, the citron tells me everything I need to know, I don't care for >>>>citron, but for those that do, enjoy! >>> >>> I don't know what it is, except French for lemon, but I'm sure you can >>> leave it out without upsetting the apple cart. >> >> >>Yes, if I left out about two thirds of the ingredients I would have the >>fruitcake I enjoy. > > LOL > > Not that I'll make Wayne's exact fruitcake, but I want to end up with > something dark that's soaking in booze. OK, I don't like citron and I definitely do not like booze in mine, but I hope everyone enjoys the one they make, they aren't cheap so that's a good reason to know you'll like what you're making beforehand when it comes to some things. Cheri |
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fruitcake confession
"Ophelia" > wrote in message
... > > > "Cheri" wrote in message news 
> "Brice" > wrote in message > ... >> On Tue, 13 Nov 2018 12:01:36 -0800, "Cheri" > > >>>> You can't say that without trying it first so you've got some work to >>>> do. >>> >>> >>>For me, the citron tells me everything I need to know, I don't care for >>>citron, but for those that do, enjoy! >> >> I don't know what it is, except French for lemon, but I'm sure you can >> leave it out without upsetting the apple cart. > > > Yes, if I left out about two thirds of the ingredients I would have the > fruitcake I enjoy. > > Cheri > == > > Me too, but you know what I am like with recipes anyway <g> Yes, and I'm sure you're a very good cook! Cheri |
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fruitcake confession
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fruitcake confession
On Tue, 13 Nov 2018 16:24:59 -0800, "Cheri" >
wrote: >"Brice" > wrote in message .. . >> On Tue, 13 Nov 2018 12:16:13 -0800, "Cheri" > >> wrote: >> >>>"Brice" > wrote in message ... >>>> >>>> I don't know what it is, except French for lemon, but I'm sure you can >>>> leave it out without upsetting the apple cart. >>> >>> >>>Yes, if I left out about two thirds of the ingredients I would have the >>>fruitcake I enjoy. >> >> LOL >> >> Not that I'll make Wayne's exact fruitcake, but I want to end up with >> something dark that's soaking in booze. > >OK, I don't like citron and I definitely do not like booze in mine, but I >hope everyone enjoys the one they make, they aren't cheap so that's a good >reason to know you'll like what you're making beforehand when it comes to >some things. I have a bottle of dark rum that I don't like to drink on its own, so I can easily sacrifice that  And once every so many years I trybourbon, to see if I've learnt to like it yet. It's time to try that again. |
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fruitcake confession
On 2018-11-13 7:28 PM, Cheri wrote:
> "Dave Smith" > wrote in message >> That is a lot of ingredients.Â* FWIW, I just back from the Bulk Barn >> where I bought the ingredients for my mother's light fruitcake recipe. >> The list is about half as long: >> >> 3 cups Seedless white raisins >> 2 cups red glazed cherries >> 2 cups green glazed cherries >> 2 cups candied pineapple >> 2 cups pitted datesÂ* (optional) >> 1 cup coarsely ground pecans (optional) >> 5 ½ cups All purpose flour >> ½ tsp Baking Soda ¾ tsp. Salt >> ¼ tsp. mace >> 2 cups soft butter >> 2 cups granulated sugar >> 8 eggs >> ½ pint sour cream >> 2 tsp. Vanilla >> 2 tsp. Grated lemon rind >> 3 Tbsp. Lemon juice > > That's very much like our fruitcake, except for the sour cream, no dates > either. Very good IMO. It's my mother's recipe and her adaptation of her friend's recipe. She added the sour cream to it. The nuts and dates are optional. I omit them but a couple years ago I tried a batch with some prunes, and the results were so good that I now add them. |
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Posted to rec.food.cooking
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fruitcake confession
On Wed, 14 Nov 2018 01:23:18 -0000 (UTC), Wayne Boatwright
> wrote: >On Tue 13 Nov 2018 11:54:23a, Brice told us... > >> On Tue, 13 Nov 2018 10:36:19 -0800, "Cheri" > >> wrote: >> >>>"Brice" > wrote in message ... >>>> On Tue, 13 Nov 2018 02:55:09 -0800 (PST), Cindy Hamilton >>>> > wrote: >>>> >>>>>On Monday, November 12, 2018 at 5:39:28 PM UTC-5, wrote: >>>>> >>>>>> A good well boozed fruit cake does not need to be kept in the >>>>>> freezer, if simply kept in a tin in a cool, dark place, it >>>>>> grows in flavour. I used to make them in October for Xmas. >>>>>> One year I had made them then we wound up moving overseas and >>>>>> they went to the storage place. Two years later, they were >>>>>> the best we ever had!! >>>>> >>>>>Not everybody has a cool, dark place. My basement is nearly as >>>>>warm as my living space. >>>> >>>> Same here, except we don't even have a basement. When it's hot, >>>> it's hot everywhere. >>> >>> >>>Uh oh, I feel a basement versus non basement discussion coming out >>>of NY. >> >> There is that risk >> >> I've never seen a house with a basement in the Australian >> countryside. I guess there's so much room, that there's no need to >> start digging. >> > >It's quite hot most of the yer in AZ, but our condo has central air >that runs in all but the coldest weather. We keep such things in the >pantry with no problem. Even if we had a basement it would still be >too hot for storng many food items. Yes, same here. Although we only turn on the airco when it gets over 94 or so in the house. That's a couple of time per year. |
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Posted to rec.food.cooking
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fruitcake confession
On 11/13/2018 6:13 PM, Wayne Boatwright wrote:
> What I can't find in supermarket is "Bouquet Garni" However, we have > a Penzey's store a few miles from here and they have almost every > spice, most in whole and ground form. They also have the Bouquet > Garni. Why would you care? My cooking school teacher sed it really had zero flavor and he only showed it to us to cut corners on a basic espagnole sauce. IOW, it only added color. After using it, at home for several years, I tend to agree and no longer buy it.  nb --jes my opinion |
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fruitcake confession
On Tue, 13 Nov 2018 18:32:35 -0700, notbob > wrote:
>On 11/13/2018 6:13 PM, Wayne Boatwright wrote: > >> What I can't find in supermarket is "Bouquet Garni" However, we have >> a Penzey's store a few miles from here and they have almost every >> spice, most in whole and ground form. They also have the Bouquet >> Garni. > >Why would you care? > >My cooking school teacher sed it really had zero flavor and he only >showed it to us to cut corners on a basic espagnole sauce. IOW, it only >added color. > >After using it, at home for several years, I tend to agree and no longer >buy it. Why would a bundle of herbs not have any flavour? https://en.wikipedia.org/wiki/Bouquet_garni |
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fruitcake confession
On Wed, 14 Nov 2018 01:26:43 -0000 (UTC), Wayne Boatwright
> wrote: >On Tue 13 Nov 2018 11:57:40a, Brice told us... > >> On Tue, 13 Nov 2018 10:37:04 -0800, "Cheri" > >> wrote: >> >>>"Brice" > wrote in message ... >>>> On Tue, 13 Nov 2018 02:52:46 -0800 (PST), Cindy Hamilton >>>> > wrote: >>>> >>>Especially if one doesn't like fruitcake. >> >> I always had a bias against them. Stuffy Christmas snack for old >> people etc. But I should really try it first. It's becoming kind >> of intriguing. I have a 50s magazine with a recipe for a light and >> a recipe for a dark cake. The ingredient lists are doable. >> > >Regardless of most recipes, one of the most important things is >keeping it well fed with spirits. It should always be kept moist. >In lieu of alcohol, some people use grape juice. We feed our >fruitcakes at least every oher week or sometimes weekly. Ok, thanks, I'll do that. Sounds very good. |
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fruitcake confession
On 11/13/2018 6:37 PM, Brice wrote:
> Why would a bundle of herbs not have any flavour? Why, indeed! Seems folks will believe anything told 'em. Buy a bottle. Take a swig. > https://en.wikipedia.org/wiki/Bouquet_garni Yeah, I read the bottle (which I had in my cupboard). I remember what it sed. It's a fictitious claim. nb |
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fruitcake confession
On Wed, 14 Nov 2018 01:42:05 -0000 (UTC), Wayne Boatwright
> wrote: >On Tue 13 Nov 2018 01:10:07p, Brice told us... > >> On Tue, 13 Nov 2018 12:01:36 -0800, "Cheri" > >> wrote: >> >>>"Brice" > wrote in message ... >>>> On Tue, 13 Nov 2018 10:46:07 -0800 (PST), >>>> " > wrote: >>>> >>>>>On Tuesday, November 13, 2018 at 4:52:52 AM UTC-6, Cindy >>>>>Hamilton wrote: >>>>>> >>>>>> On Monday, November 12, 2018 at 5:35:13 PM UTC-5, >>>>>> wrote: >>>>>> >>>>>> > On Monday, November 12, 2018 at 12:13:52 PM UTC-6, Wayne >>>>>> > Boatwright wrote: >>>>>> > > >>>>>> > > Semi-Dark Fruitcake >>>>>> > > (Recipe from Onnie Lougenia Pennington) >>>>>> > > ----------------------------------------------- >>>>>> > > 2 cups golden raisins >>>>>> > > 1 cup dark raisins >>>>>> > > 1 cup currants >>>>>> > > 2 cups dried apricot halves, snipped into ½" pieces >>>>>> > > 2 cups dried figs, halved, stems discarded >>>>>> > > 1 cup pitted prunes, snipped into ½" pieces >>>>>> > > 1 cup whole pitted dates >>>>>> > > 3 cups English walnuts, in halves or large pieces >>>>>> > > 2 cups pecans, in halves or large pieces >>>>>> > > 1 cup filberts, halved >>>>>> > > 2 cups candied cherries (red and green, if possible) >>>>>> > > 2 cups candied pineapple slices, cut in wedges >>>>>> > > 1 cup candied lemon peel >>>>>> > > 1 cup candied orange peel >>>>>> > > 1 cup candied citron >>>>>> > > 3 oranges, grated zest only >>>>>> > > 3 lemons, grated zest only >>>>>> > > 1/2 cup chopped candied ginger >>>>>> > > 2 teaspoons cinnamon >>>>>> > > 1 teaspoon ground allspice >>>>>> > > 1 teaspoon mace >>>>>> > > 1/2 teaspoon ground doves. >>>>>> > > 1 cup molasses >>>>>> > > 2 cups brandy >>>>>> > > 1/2 cup orange liqueur (my addition) >>>>>> > > 4 cups all-purpose flour >>>>>> > > 1 tablespoon baking powder >>>>>> > > 1 teaspoon baking soda >>>>>> > > 1 1/2 teaspoons salt >>>>>> > > 1 pound butter (4 sticks or 2 cups) >>>>>> > > 3 cups dark brown sugar >>>>>> > > 8 eggs >>>>>> > > 1 tablespoon vanilla extract >>>>>> > > >>>>>> > > >>>>>> > This list of ingredients is absolutely, without a doubt, >>>>>> > ridiculous. >>>>>> >>>>>> Please elucidate. Too long a list? What is your specific >>>>>> criticism? >>>>>> >>>>>> Cindy Hamilton >>>>>> >>>>>That looks like a kitchen sink fruitcake recipe. I've never >>>>>heard of a-n-y-o-n-e putting so much stuff into fruitcake and >>>>>then say bake it in two loaf pans. And it's going to be one of >>>>>those dark, heavy, over spiced fruitcakes that everybody uses as >>>>>a doorstop. >>>> >>>> You can't say that without trying it first so you've got some >>>> work to do. >>> >>> >>>For me, the citron tells me everything I need to know, I don't >>>care for citron, but for those that do, enjoy! >> >> I don't know what it is, except French for lemon, but I'm sure you >> can leave it out without upsetting the apple cart. >> > >Citron is related to other citrus fruit but is definiely not lemon, >nor does it serve the same purpose. Yes, interesting. I always thought the candied fruity bits in Dutch currant bread came from oranges and lemons, but it's its own fruit. |
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Posted to rec.food.cooking
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fruitcake confession
On 2018-11-13 8:13 p.m., Wayne Boatwright wrote:
> > I'm surprisee at that. All of our supermarkets carry ground and > whole cloves. > > What I can't find in supermarket is "Bouquet Garni" However, we have > a Penzey's store a few miles from here and they have almost every > spice, most in whole and ground form. They also have the Bouquet > Garni. > You don't need to buy bouquet garnis. You need the ingredients..... parsley, thyme and bay leaf. Tie them together and toss them into the pot. Later on you take that little bundle of herbs out. |
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Posted to rec.food.cooking
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fruitcake confession
On 11/13/2018 9:08 PM, Brice wrote:
> On Wed, 14 Nov 2018 01:42:05 -0000 (UTC), Wayne Boatwright > > wrote: >> Citron is related to other citrus fruit but is definiely not lemon, >> nor does it serve the same purpose. > > Yes, interesting. I always thought the candied fruity bits in Dutch > currant bread came from oranges and lemons, but it's its own fruit. > It seems to be mostly peel, with very little pulp. I dislike it when cubed, but shredded, it works well in Xmas baking. |
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fruitcake confession
On 2018-11-13 8:38 p.m., Wayne Boatwright wrote:
> On Tue 13 Nov 2018 04:50:31p, Brice told us... > >>> 3 cups Seedless white raisins >>> 2 cups red glazed cherries >>> 2 cups green glazed cherries >>> 2 cups candied pineapple >>> 2 cups pitted dates (optional) >>> 1 cup coarsely ground pecans (optional) >>> 5 ½ cups All purpose flour >>> ½ tsp Baking Soda >>> ¾ tsp. Salt >>> ¼ tsp. mace >>> 2 cups soft butter >>> 2 cups granulated sugar >>> 8 eggs >>> ½ pint sour cream >>> 2 tsp. Vanilla >>> 2 tsp. Grated lemon rind 3 Tbsp. Lemon juice >> >> What, no booze? Get outta here! >> > > Sour cream in a faruitcake? Get outta here! > It was one of my mother's additions to her friend's cake. I have a number of friends who are trilled to receive my cakes. |
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fruitcake confession
On Wed, 14 Nov 2018 02:13:59 -0000 (UTC), Wayne Boatwright
> wrote: >On Tue 13 Nov 2018 07:08:14p, Brice told us... > >> On Wed, 14 Nov 2018 01:42:05 -0000 (UTC), Wayne Boatwright >> > wrote: >> >>>On Tue 13 Nov 2018 01:10:07p, Brice told us... >>> >>>> On Tue, 13 Nov 2018 12:01:36 -0800, "Cheri" >>>> > wrote: >>>> >>>>>"Brice" > wrote in message om... >>>>>> On Tue, 13 Nov 2018 10:46:07 -0800 (PST), >>>>>> " > wrote: >>>>>> >>>>>>>On Tuesday, November 13, 2018 at 4:52:52 AM UTC-6, Cindy >>>>>>>Hamilton wrote: >>>>>>>> >>>>>>>> On Monday, November 12, 2018 at 5:35:13 PM UTC-5, >>>>>>>> wrote: >>>>>>>> >>>>>>>> > On Monday, November 12, 2018 at 12:13:52 PM UTC-6, Wayne >>>>>>>> > Boatwright wrote: >>>>>>>> > > >>>>>>>> > > Semi-Dark Fruitcake >>>>>>>> > > (Recipe from Onnie Lougenia Pennington) >>>>>>>> > > ----------------------------------------------- >>>>>>>> > > 2 cups golden raisins >>>>>>>> > > 1 cup dark raisins >>>>>>>> > > 1 cup currants >>>>>>>> > > 2 cups dried apricot halves, snipped into ½" pieces >>>>>>>> > > 2 cups dried figs, halved, stems discarded >>>>>>>> > > 1 cup pitted prunes, snipped into ½" pieces >>>>>>>> > > 1 cup whole pitted dates >>>>>>>> > > 3 cups English walnuts, in halves or large pieces >>>>>>>> > > 2 cups pecans, in halves or large pieces >>>>>>>> > > 1 cup filberts, halved >>>>>>>> > > 2 cups candied cherries (red and green, if possible) >>>>>>>> > > 2 cups candied pineapple slices, cut in wedges >>>>>>>> > > 1 cup candied lemon peel >>>>>>>> > > 1 cup candied orange peel >>>>>>>> > > 1 cup candied citron >>>>>>>> > > 3 oranges, grated zest only >>>>>>>> > > 3 lemons, grated zest only >>>>>>>> > > 1/2 cup chopped candied ginger >>>>>>>> > > 2 teaspoons cinnamon >>>>>>>> > > 1 teaspoon ground allspice >>>>>>>> > > 1 teaspoon mace >>>>>>>> > > 1/2 teaspoon ground doves. >>>>>>>> > > 1 cup molasses >>>>>>>> > > 2 cups brandy >>>>>>>> > > 1/2 cup orange liqueur (my addition) >>>>>>>> > > 4 cups all-purpose flour >>>>>>>> > > 1 tablespoon baking powder >>>>>>>> > > 1 teaspoon baking soda >>>>>>>> > > 1 1/2 teaspoons salt >>>>>>>> > > 1 pound butter (4 sticks or 2 cups) >>>>>>>> > > 3 cups dark brown sugar >>>>>>>> > > 8 eggs >>>>>>>> > > 1 tablespoon vanilla extract >>>>>>>> > > >>>>>>>> > > >>>>>>>> > This list of ingredients is absolutely, without a doubt, >>>>>>>> > ridiculous. >>>>>>>> >>>>>>>> Please elucidate. Too long a list? What is your specific >>>>>>>> criticism? >>>>>>>> >>>>>>>> Cindy Hamilton >>>>>>>> >>>>>>>That looks like a kitchen sink fruitcake recipe. I've never >>>>>>>heard of a-n-y-o-n-e putting so much stuff into fruitcake and >>>>>>>then say bake it in two loaf pans. And it's going to be one >>>>>>>of those dark, heavy, over spiced fruitcakes that everybody >>>>>>>uses as a doorstop. >>>>>> >>>>>> You can't say that without trying it first so you've got some >>>>>> work to do. >>>>> >>>>> >>>>>For me, the citron tells me everything I need to know, I don't >>>>>care for citron, but for those that do, enjoy! >>>> >>>> I don't know what it is, except French for lemon, but I'm sure >>>> you can leave it out without upsetting the apple cart. >>>> >>> >>>Citron is related to other citrus fruit but is definiely not >>>lemon, nor does it serve the same purpose. >> >> Yes, interesting. I always thought the candied fruity bits in >> Dutch currant bread came from oranges and lemons, but it's its own >> fruit. >> > >Those candied fruit bits may well be both orange and lemon peel as >well as citron. All three are often sold as 1/4" dice, but each has >a distinctive flavor, if not texture. They were always referred to as "sukade" (=citron), but maybe the term was loosely used. |
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fruitcake confession
On Tue, 13 Nov 2018 21:13:22 -0500, S Viemeister
> wrote: >On 11/13/2018 9:08 PM, Brice wrote: >> On Wed, 14 Nov 2018 01:42:05 -0000 (UTC), Wayne Boatwright >> > wrote: > >>> Citron is related to other citrus fruit but is definiely not lemon, >>> nor does it serve the same purpose. >> >> Yes, interesting. I always thought the candied fruity bits in Dutch >> currant bread came from oranges and lemons, but it's its own fruit. >> It seems to be mostly peel, with very little pulp. I dislike it when >cubed, but shredded, it works well in Xmas baking. Yes, I read that the citron (mostly peel, little pulp) is related to but the opposite of the lemon (mostly pulp, little peel). |
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Posted to rec.food.cooking
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fruitcake confession
Wayne Boatwright wrote:
> On Tue 13 Nov 2018 11:54:23a, Brice told us... > >> On Tue, 13 Nov 2018 10:36:19 -0800, "Cheri" > >> wrote: >> >>> "Brice" > wrote in message >>> ... >>>> On Tue, 13 Nov 2018 02:55:09 -0800 (PST), Cindy Hamilton >>>> > wrote: >>>> >>>>> On Monday, November 12, 2018 at 5:39:28 PM UTC-5, >>>>> wrote: >>>>> >>>>>> A good well boozed fruit cake does not need to be kept in the >>>>>> freezer, if simply kept in a tin in a cool, dark place, it >>>>>> grows in flavour. I used to make them in October for Xmas. >>>>>> One year I had made them then we wound up moving overseas and >>>>>> they went to the storage place. Two years later, they were >>>>>> the best we ever had!! >>>>> >>>>> Not everybody has a cool, dark place. My basement is nearly as >>>>> warm as my living space. >>>> >>>> Same here, except we don't even have a basement. When it's hot, >>>> it's hot everywhere. >>> >>> >>> Uh oh, I feel a basement versus non basement discussion coming out >>> of NY. >> >> There is that risk >> >> I've never seen a house with a basement in the Australian >> countryside. I guess there's so much room, that there's no need to >> start digging. >> > > It's quite hot most of the yer in AZ, but our condo has central air > that runs in all but the coldest weather. We keep such things in the > pantry with no problem. Even if we had a basement it would still be > too hot for storng many food items. > The only reason to have a basement is to placate Popeye. |
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Posted to rec.food.cooking
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fruitcake confession
On 2018-11-13 7:19 p.m., Wayne Boatwright wrote:
> On Tue 13 Nov 2018 07:11:35p, Dave Smith told us... > >> On 2018-11-13 8:13 p.m., Wayne Boatwright wrote: >> >>> >>> I'm surprisee at that. All of our supermarkets carry ground and >>> whole cloves. >>> >>> What I can't find in supermarket is "Bouquet Garni" However, we >>> have a Penzey's store a few miles from here and they have almost >>> every spice, most in whole and ground form. They also have the >>> Bouquet Garni. >>> >> >> You don't need to buy bouquet garnis. You need the >> ingredients..... parsley, thyme and bay leaf. Tie them together >> and toss them into the pot. Later on you take that little bundle >> of herbs out. >> > > Penzey's Bouquet Garni contains "savory, rosemary, thyme, Turkish > oregano, basil, dillweed, marjoram, sage, and tarragon", as per the > bottle I have on my spice shelf. > > > I have sachets of BG that look like tea bags. |
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fruitcake confession
"Dave Smith" > wrote in message
news > On 2018-11-13 7:28 PM, Cheri wrote: >> "Dave Smith" > wrote in message > >>> That is a lot of ingredients. FWIW, I just back from the Bulk Barn >>> where I bought the ingredients for my mother's light fruitcake recipe. >>> The list is about half as long: >>> >>> 3 cups Seedless white raisins >>> 2 cups red glazed cherries >>> 2 cups green glazed cherries >>> 2 cups candied pineapple >>> 2 cups pitted dates (optional) >>> 1 cup coarsely ground pecans (optional) >>> 5 ½ cups All purpose flour >>> ½ tsp Baking Soda ¾ tsp. Salt >>> ¼ tsp. mace >>> 2 cups soft butter >>> 2 cups granulated sugar >>> 8 eggs >>> ½ pint sour cream >>> 2 tsp. Vanilla >>> 2 tsp. Grated lemon rind >>> 3 Tbsp. Lemon juice >> >> That's very much like our fruitcake, except for the sour cream, no dates >> either. Very good IMO. > > > It's my mother's recipe and her adaptation of her friend's recipe. She > added the sour cream to it. The nuts and dates are optional. I omit them > but a couple years ago I tried a batch with some prunes, and the results > were so good that I now add them. I think I would like the prunes and I always put the nuts in just because we like them. Wonderful fruit cake IMO. Cheri |
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fruitcake confession
"Brice" > wrote in message
> Yes, same here. Although we only turn on the airco when it gets over > 94 or so in the house. That's a couple of time per year. Bet you don't get much company that way. My SIL did did the same thing in the summer, we always felt that she did it so we wouldn't have family functions at her house. Cheri |
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fruitcake confession
"Wayne Boatwright" > wrote in message
> Fine with me, but it's hard for me to imagine a good fruitcake with > no nuts. I agree there, ours takes at least 2 pounds of nuts, but that is just our preference as you say. Cheri |
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fruitcake confession
On Wed, 14 Nov 2018 10:15:27 +1100, Brice wrote:
> Yes, with so many ingredients, it can't hurt to > leave out one or two that you don't like of have. Like the 'ground doves' ? -- http://mduffy.x10host.com/index.htm |
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fruitcake confession
On Tue, 13 Nov 2018 19:01:42 -0800, "Cheri" >
wrote: >"Brice" > wrote in message > >> Yes, same here. Although we only turn on the airco when it gets over >> 94 or so in the house. That's a couple of time per year. > >Bet you don't get much company that way. My SIL did did the same thing in >the summer, we always felt that she did it so we wouldn't have family >functions at her house. So that meant Christmas at her place, I suppose. I always prefer to feel the real temperature, unless it gets so hot my eyeballs start to melt. |
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fruitcake confession
On 2018-11-13 8:35 p.m., Wayne Boatwright wrote:
> On Tue 13 Nov 2018 07:56:30p, graham told us... > >> On 2018-11-13 7:19 p.m., Wayne Boatwright wrote: >>> On Tue 13 Nov 2018 07:11:35p, Dave Smith told us... >>> >>>> On 2018-11-13 8:13 p.m., Wayne Boatwright wrote: >>>> >>>>> >>>>> I'm surprisee at that. All of our supermarkets carry ground >>>>> and whole cloves. >>>>> >>>>> What I can't find in supermarket is "Bouquet Garni" However, >>>>> we have a Penzey's store a few miles from here and they have >>>>> almost every spice, most in whole and ground form. They also >>>>> have the Bouquet Garni. >>>>> >>>> >>>> You don't need to buy bouquet garnis. You need the >>>> ingredients..... parsley, thyme and bay leaf. Tie them together >>>> and toss them into the pot. Later on you take that little bundle >>>> of herbs out. >>>> >>> >>> Penzey's Bouquet Garni contains "savory, rosemary, thyme, Turkish >>> oregano, basil, dillweed, marjoram, sage, and tarragon", as per >>> the bottle I have on my spice shelf. >>> >>> >>> >> I have sachets of BG that look like tea bags. >> > > I've never seen any mixtures of herbs or single herbs sold in > sachets. I don't believe they're marketed in most of ths US. > Well I did buy them on a UK visit:-) I keep them in the freezer to extend shelf life. They really are handy as you can fish them out at the end of cooking. |
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fruitcake confession
"Brice" > wrote in message
... > On Tue, 13 Nov 2018 19:01:42 -0800, "Cheri" > > wrote: > >>"Brice" > wrote in message >> >>> Yes, same here. Although we only turn on the airco when it gets over >>> 94 or so in the house. That's a couple of time per year. >> >>Bet you don't get much company that way. My SIL did did the same thing in >>the summer, we always felt that she did it so we wouldn't have family >>functions at her house. > > So that meant Christmas at her place, I suppose. I always prefer to > feel the real temperature, unless it gets so hot my eyeballs start to > melt. No, during the Christmas season she kept the heat high, like being in a hotbox or something, it really was no fun to go there, but she was a great person. Cheri |
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fruitcake confession
On Tue, 13 Nov 2018 22:59:47 -0700, graham > wrote:
>On 2018-11-13 8:35 p.m., Wayne Boatwright wrote: >> On Tue 13 Nov 2018 07:56:30p, graham told us... >> >>> On 2018-11-13 7:19 p.m., Wayne Boatwright wrote: >>>> Penzey's Bouquet Garni contains "savory, rosemary, thyme, Turkish >>>> oregano, basil, dillweed, marjoram, sage, and tarragon", as per >>>> the bottle I have on my spice shelf. >>>> >>> I have sachets of BG that look like tea bags. >>> >> I've never seen any mixtures of herbs or single herbs sold in >> sachets. I don't believe they're marketed in most of ths US. >> >Well I did buy them on a UK visit:-) I keep them in the freezer to >extend shelf life. >They really are handy as you can fish them out at the end of cooking. But Graham, you shouldn't put them in the freezer after you've used them. Throw them out. They're single use. |
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fruitcake confession
On Wed, 14 Nov 2018 06:50:20 -0000 (UTC), Wayne Boatwright
> wrote: >On Tue 13 Nov 2018 09:46:01p, Brice told us... > >> On Tue, 13 Nov 2018 19:01:42 -0800, "Cheri" > >> wrote: >> >>>Bet you don't get much company that way. My SIL did did the same >>>thing in the summer, we always felt that she did it so we wouldn't >>>have family functions at her house. >> >> So that meant Christmas at her place, I suppose. I always prefer >> to feel the real temperature, unless it gets so hot my eyeballs >> start to melt. >> >You wouldn't like it here. :-) If it was 94°F. in our place I'd have >already died from heat prostration. We keep our place at 78°F. >thrughout the year. If we're doing any major cleaning or work in the >house we drop it down to 72°F. In a previous house in the midst of a >110 degree summer, it was so hot in the house that we packed up the >cats and moved to a hotel for nearly a week while it was being >replaced. 72F is fine with me, but I'm not a fan of airco, especially for cooling. We don't use it between 64F and 93/94F. |
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fruitcake confession
On Wed, 14 Nov 2018 08:24:05 -0000 (UTC), Wayne Boatwright
> wrote: >On Wed 14 Nov 2018 12:29:05a, Brice told us... > >> On Wed, 14 Nov 2018 06:50:20 -0000 (UTC), Wayne Boatwright >> > wrote: >> >>>On Tue 13 Nov 2018 09:46:01p, Brice told us... >>> >>>> On Tue, 13 Nov 2018 19:01:42 -0800, "Cheri" >>>> > wrote: >>>> >>>>>Bet you don't get much company that way. My SIL did did the same >>>>>thing in the summer, we always felt that she did it so we >>>>>wouldn't have family functions at her house. >>>> >>>> So that meant Christmas at her place, I suppose. I always prefer >>>> to feel the real temperature, unless it gets so hot my eyeballs >>>> start to melt. >>>> >>>You wouldn't like it here. :-) If it was 94°F. in our place I'd >>>have already died from heat prostration. We keep our place at >>>78°F. thrughout the year. If we're doing any major cleaning or >>>work in the house we drop it down to 72°F. In a previous house in >>>the midst of a 110 degree summer, it was so hot in the house that >>>we packed up the cats and moved to a hotel for nearly a week while >>>it was being replaced. >> >> 72F is fine with me, but I'm not a fan of airco, especially for >> cooling. We don't use it between 64F and 93/94F. >> > >I grew up from early childhood with a/c and a constant year round >temperature. I would really hate living with that temperature >differential. Our heating/cooling system takes in fresh filtered air >from the outside. We don't open windows or leave doors open. > >I guess it's all in what you grew up with or got used to. I grew up with English-ish temperatures (in the Netherlands), but I much prefer the subtropics of where I am now. I think it gets even hotter where you are, though. I might have needed much more a/c there too. |
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fruitcake confession
On Wed, 14 Nov 2018 09:24:18 -0000 (UTC), Wayne Boatwright
> wrote: >Our average summer temperatures ae 110-115° F. Actually, temps from >105-110 are common as early as late April/early May. Most of AZ has >relatively low humidity, ~35% or so. However, in monsoon season it >can easily rise to 89%. In the early 2000s we hit 120° F. for >several days with a humidity in the 80-85% range. It was like living >in hell. At that time we had a two story house, each story had its >own central a/c, so everything was perfectly cool indoors. Most auto >manufacturers outfit the cars headaed for AZ with very high >efficiency a/c, so travel can be very comfortable. Most stores, >especially supermarkets, keep their temps at extremely low temps, >almost frigid. Average people have a/c and cars with a/c, so we all >move quickly from one cool spot to another. :-) Those who can't >afford a/c or don't want to spend the money have evaporative coolers >which usually lower the inside temperature by 20 degrees, which works >quite well when the humidity is low. When it's high it doesn't >really do much good. The best time for outdoor entertaining is >Spring and Fall. Of course if you have a pool even summer can be >enjoyable. We have one friend who has a pool that has "rerigerated" >water, maintaining a "cool" 80 degrees. That sounds pretty severe. It sounds like the Top End of Australia. People there also go from a/c houses to a/c cars to a/c malls. A refrigerated pool's funny. I always love it when I can walk into our pool without feeling a temperature difference. That's only during the height of summer though, because we don't heat our pool. |
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fruitcake confession
Wayne Boatwright wrote:
> Fine with me, but it's hard for me to imagine a good fruitcake with > no nuts. > Good point, for instance, you're a fruitcake that enjoys nuts on his nose. LOL! |
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fruitcake confession
Brice wrote:
.... > Not that I'll make Wayne's exact fruitcake, but I want to end up with > something dark that's soaking in booze. besides your liver... songbird (missing wink alert and two missing ( alerts and a note about not drinking much at all here these days... |
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fruitcake confession
Wayne Boatwright wrote:
> Duffy wrote: .... >> Like the 'ground doves' ? >> > > Something like that, especially the feathers. i kinda like the built-in toothpicks they provide. songbird (more odd humor |
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fruitcake confession
Dave Smith wrote:
....re sour cream... > It was one of my mother's additions to her friend's cake. I have a > number of friends who are trilled to receive my cakes. yum. i love a good poundcake with sour cream in it. songbird |
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fruitcake confession
On 11/13/2018 7:08 PM, Wayne Boatwright wrote:
> Perhaps what you had was too old. Dried herbs lose most of their > flavor over time. DOH!! I'm thinking of Kitchen Bouquet. Altogether different than a real "bouquet garni". My bad. 8| nb |
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fruitcake confession
"Brice" wrote in message news 
On Tue, 13 Nov 2018 21:06:05 -0000, "Ophelia" > wrote: > > >"Brice" wrote in message .. . > >On Tue, 13 Nov 2018 20:34:13 -0000, "Ophelia" > >wrote: > >> >> >>"Cheri" wrote in message news
>>>>"Brice" > wrote in message . .. >>> On Tue, 13 Nov 2018 10:46:07 -0800 (PST), " >>> > wrote: >>> >>>>That looks like a kitchen sink fruitcake recipe. I've never heard of >>>>a-n-y-o-n-e putting so much stuff into fruitcake and then say bake it >>>>in two loaf pans. And it's going to be one of those dark, heavy, >>>>over spiced fruitcakes that everybody uses as a doorstop. >>> >>> You can't say that without trying it first so you've got some work to >>> do. >> >> >>For me, the citron tells me everything I need to know, I don't care for >>citron, but for those that do, enjoy! >> >>Cheri >>== >> >>Same here. Neither of us likes citron. > >Oh, I know what it is: sukade. I always used to eat around that in >currant bread. > >== > >Yes! Candied peel )>Yes, one of my pet peeves as a child == Dunno about a peeve, I always refused to eat it and still do! |
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fruitcake confession
"Cheri" wrote in message news
"Ophelia" > wrote in message ... > > > "Cheri" wrote in message news
> "Brice" > wrote in message > ... >> On Tue, 13 Nov 2018 12:01:36 -0800, "Cheri" > > >>>> You can't say that without trying it first so you've got some work to >>>> do. >>> >>> >>>For me, the citron tells me everything I need to know, I don't care for >>>citron, but for those that do, enjoy! >> >> I don't know what it is, except French for lemon, but I'm sure you can >> leave it out without upsetting the apple cart. > > > Yes, if I left out about two thirds of the ingredients I would have the > fruitcake I enjoy. > > Cheri > == > > Me too, but you know what I am like with recipes anyway <g> Yes, and I'm sure you're a very good cook! Cheri == Thank you. I haven't had any complaints ... not to my face anyway <g> |
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