A column I wrote a while back.

Pastorio

-------------------------------
Candy is dandy...
Have you ever tried to make candy bars? I mean like you can buy in=20
the stores with fancy wrappers and all. Real candy bars. Here we go=20
on a very cool adventu you're about to see how to do it. And then=20
I want you to make up your own.
Let's start by making a knockoff of of one of the best-known candy=20
bars in the country. It's a bit more complicated than a grilled=20
cheese or a tossed salad, but still within a normal cook's capacities.
There is some fussiness in handling chocolate so it works properly.=20
Some basic rules: don't let it get over 120 degrees or it'll get=20
gritty. Don't get any water into it when melting or it'll tighten up=20
into a hard mass. When cutting candies, dip the knife into hot water,=20
quickly dry it off and cut. It will go smoother than with a cold=20
knife. Dry it well, though. You don't want water in there.

(MAKE BELIEVE) MILKY WAY CANDY BARS
This is one of my favorite candy bars (the way the real guys make=20
them) and I've eaten lots of them over the years. Right out of the=20
wrapper. Frozen. Frozen on a stick. Batter-dipped and quickly deep=20
fried. Now try your hands with them at home.
Makes 14 candy bars.
2 cups granulated sugar
1/2 cup light corn syrup
5 ounces water, divided
2 tablespoons water
1 pinch salt
2 egg whites
35 caramels (Kraft Caramels, usually)
1/4 cup semisweet chocolate chips
2 bags milk chocolate chips, 12 ounces
In a large saucepan over medium heat, combine the sugar, corn syrup,=20
1/2 cup of the water, and the salt. Stir often and use a candy=20
thermometer. While the candy boils, beat the egg whites in a metal or=20
ceramic bowl until they hold stiff peaks. When the sugar mixture=20
reaches 270 degrees F - the =93soft-crack=94 stage - pour it in a thin=20
stream into the egg whites with your mixer set on a low speed.=20
Continue to mix for 20 minutes so the mixture can gradually thicken.=20
Mix until it reaches the consistency of cookie dough. At this point,=20
add the chocolate chips but be careful; the mixture will not get any=20
thicker after the chocolate is added, so be sure the candy is very=20
thick before adding the chips. When the chocolate is blended into the=20
candy, press the mixture into a greased 9x9-inch pan and refrigerate=20
until cool, about 30 minutes. When the chocolate mixture is=20
well-chilled, heat the caramels with the remaining 2 tablespoons water=20
in a saucepan until thoroughly melted. Pour the caramel over the=20
chilled candy and return to the fridge. When the caramel is firm, use=20
a sharp knife dipped in hot water and dried to cut down the center of=20
the pan. Then cut the candy across into 7 segments, making a total=20
of 14 bars. Melt the chocolate over low heat in a double boiler,=20
over, not in, water, or in a microwave for about 2 minutes on medium=20
power, stirring occasionally. Be careful not to overheat. Rest each=20
cut piece on the tines of a fork and dip into the melted chocolate.=20
Tap the fork gently against the side of the bowl to knock off any=20
excess chocolate. Put the bars on waxed paper or plastic wrap to cool=20
at room temperature (below 75 degrees). This can take several hours=20
to fully harden.

Is there a normal human being who doesn't like Snickers Bars? I=20
didn't think so. And while you're doing this, think what else could=20
be done to add or subtract things to make it more personally your own=20
recipe.

SNICKERS BARS, SORTA
This is a home made way to get to something approximating the=20
commercial candy bar. We're going to make a nougat layer, then a=20
caramel-peanut layer, and finally a dip into some chocolate to cover.
Makes about 2 dozen bars.
1/4 cup light corn syrup
2 tablespoons butter
1 tablespoon vanilla extract
1/8 cup peanut butter
1 dash salt
3 cups powdered sugar
35 caramels (Maybe Kraft Caramels)
1 cup dry-roasted unsalted peanuts
1 bag milk chocolate chips, 12 ounces
Mix corn syrup, butter, vanilla, peanut butter, and salt on high=20
speed until creamy. Slow the machine and gradually add the powdered=20
sugar. When the nougat mixture has the consistency of a dough, remove=20
from the work bowl and press it into a lightly greased 9X9-inch pan.=20
Chill it in the refrigerator. Melt the caramels in a saucepan over=20
low heat. When the caramel is soft, stir in the peanuts. Pour the=20
mixture over the chilled nougat in the pan and return to the=20
refrigerator. When the refrigerated mixture is firm, melt the=20
chocolate over low heat in a double boiler or in a microwave on high=20
for 2 minutes. Stir occasionally through the heating time. Cut the=20
refrigerated candy into 1X2-inch sections. Rest each piece on the=20
tines of a fork and dip into the melted chocolate. Tap the fork=20
against the side of the bowl to knock off any excess chocolate. Put=20
the chocolate-covered bars on waxed paper or plastic wrap to cool at=20
room temperature (below 75 degrees). This can take several hours to=20
fully harden.
Now that you've seen how easy it really is, how about considering=20
variations? Different nuts. Dark chocolate instead of milk. Or vice=20
versa. Maybe a cookie base with other stuff assembled on top and then=20
dipped in chocolate. White chocolate nougat. Crisped rice. Other=20
cereals. Chopped dried fruit...
See where it could go? And who do you think would be the most=20
popular grownup in the neighborhood once your kitchen products got out=20
there? Maybe even a Nobel prize. Sure. I'm totally serious.

Bob (this one) wrote:
> A column I wrote a while back.
>
> Pastorio
>
> -------------------------------
> Candy is dandy...
> Have you ever tried to make candy bars? I mean like you can buy in
> the stores with fancy wrappers and all. Real candy bars. Here we go on
> a very cool adventu you're about to see how to do it. And then I
> want you to make up your own.

[snip]

You use store-bought caramels? Shouldn't you start with making a few
pounds of homemade caramel?

Best regards,
Bob

On Sun 20 Feb 2005 12:14:43p, Bob (this one) wrote in rec.food.cooking:

> A column I wrote a while back.
>
> Pastorio
>
> -------------------------------
> Candy is dandy...
> Have you ever tried to make candy bars? I mean like you can buy in
> the stores with fancy wrappers and all. Real candy bars. Here we go
> on a very cool adventu you're about to see how to do it. And then
> I want you to make up your own.

Nice post, Bob. One to keep.

Thanks,
Wayne

zxcvbob wrote:

> Bob (this one) wrote:
>
>> A column I wrote a while back.
>>
>> Pastorio
>>
>> -------------------------------
>> Candy is dandy...
>> Have you ever tried to make candy bars? I mean like you can buy
>> in the stores with fancy wrappers and all. Real candy bars. Here we
>> go on a very cool adventu you're about to see how to do it. And
>> then I want you to make up your own.
>
> [snip]
>
> You use store-bought caramels? Shouldn't you start with making a few
> pounds of homemade caramel?

Not necessarily. I have made tubloads of caramel on more than a few
occasions, but it wasn't ever appreciably better than Kraft's. I've
had caramels made by pastry chefs that were good enough,, but still
not appreciably better than the commercial.

My intention in this and most columns is practicality combined with a
certain quality level. Making the caramel would add a lot of time and
effort to the projects. Less time to unwrap some packaged caramels. If
people want to go those extra steps, fine. I'm just not making them
mandatory.

I don't subscribe to the idea that homemade is always better than
commercial. I've had too much bad food prepared by sincere and
hard-working amateurs. And good stuff made in factories. We use
store-bought chocolates in candy making. Why not other well-made
ingredients as well? Marzipan? Nut butters? Lekvar? Dried fruit? Jams?

Pastorio

zxcvbob >, if that's their real name, wrote:

>You use store-bought caramels? Shouldn't you start with making a few
>pounds of homemade caramel?

<BEG> Here's a wonderful recipe for homemade caramels. You wind up
standing at the stove, stirring for awhile, but if your back and arm can
handle it, the work is well worthwhile.

* Exported from MasterCook *

Vanilla Caramels

Recipe By amsel in dis Dress
Serving Size : 0 Preparation Time :0:00
Categories : candies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 sticks melted butter
2 pounds brown sugar
3/4 cup light corn syrup
2 cans sweetened condensed milk

1. Combine first three ingredients in large saucepan.
2. Gradually add sweetened condensed milk.
3. Cook, stirring constantly, for about 30 minutes, until the syrup
reaches, 245F, or the Firm Ball Stage: (Drop a little of this syrup in
cold water and it will form a firm ball, one that won’t flatten when you
take it out of the water, but remains malleable and will flatten when
squeezed.)
4. Add 1-2 teaspoons vanilla.
5. Pour into buttered, waxed paper lined jelly roll pan.
6. Allow to set for 4-5 hours.
7. Tip onto waxed paper. Cut into squares and wrap each in waxed paper.


- - - - - - - - - - - - - - - - - - -

Per serving: 9323 Calories (kcal); 421g Total Fat; (39% calories from fat);
52g Protein; 1405g Carbohydrate; 1201mg Cholesterol; 5176mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 84 1/2
Fat; 92 1/2 Other Carbohydrates

NOTES : Soft-Ball Stage description courtesy of The Accidental Scientist:
(http://www.exploratorium.edu/cooking...ar-stages.html)

Bob (this one) wrote:
> A column I wrote a while back.
>
> Pastorio
>
> -------------------------------
> Candy is dandy...
> Have you ever tried to make candy bars? I mean like you can buy in
> the stores with fancy wrappers and all. Real candy bars. Here we go on
> a very cool adventu you're about to see how to do it. And then I
> want you to make up your own.
>

Thanks for the inspiration. I will even break my "Don't try to make
candy at high altitude" rule and file this for use in the near future.
Sounds delicious!

gloria p

On Sun, 20 Feb 2005 15:54:51 -0600, Damsel in dis Dress
> wrote:

> <BEG> Here's a wonderful recipe for homemade caramels. You wind up
> standing at the stove, stirring for awhile, but if your back and arm can
> handle it, the work is well worthwhile.
>
> * Exported from MasterCook *
>
> Vanilla Caramels
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 4 sticks melted butter
> 2 pounds brown sugar
> 3/4 cup light corn syrup
> 2 cans sweetened condensed milk
>
Having made caramel from scratch several times and it
turning into something that could easily take the fillings
out of your teeth - I can understand why people would turn
to Kraft.

However, I will try your recipe someday - when I need a root
canal seems like a good time to try it. LOL! Maybe I'll
save a little on dentistry.

sf

sf >, if that's their real name, wrote:

>Having made caramel from scratch several times and it
>turning into something that could easily take the fillings
>out of your teeth - I can understand why people would turn
>to Kraft.
>
>However, I will try your recipe someday - when I need a root
>canal seems like a good time to try it. LOL! Maybe I'll
>save a little on dentistry.

These caramels are similar to the ones that are sold next to cash
registers. They're nice and soft and luscious, and ....

Carol, who loves homemade caramels
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

E'ed and P'ed, since it's a reply to an old message:

Bob (this one) wrote:
> zxcvbob wrote:
>
>> Bob (this one) wrote:
>>
>>> A column I wrote a while back.
>>>
>>> Pastorio
>>>
>>> -------------------------------
>>> Candy is dandy...
>>> Have you ever tried to make candy bars? I mean like you can buy
>>> in the stores with fancy wrappers and all. Real candy bars. Here we
>>> go on a very cool adventu you're about to see how to do it. And
>>> then I want you to make up your own.
>>
>>
>> [snip]
>>
>> You use store-bought caramels? Shouldn't you start with making a few
>> pounds of homemade caramel?
>
>
> Not necessarily. I have made tubloads of caramel on more than a few
> occasions, but it wasn't ever appreciably better than Kraft's. I've had
> caramels made by pastry chefs that were good enough,, but still not
> appreciably better than the commercial.
>
> My intention in this and most columns is practicality combined with a
> certain quality level. Making the caramel would add a lot of time and
> effort to the projects. Less time to unwrap some packaged caramels. If
> people want to go those extra steps, fine. I'm just not making them
> mandatory.
>
> I don't subscribe to the idea that homemade is always better than
> commercial. I've had too much bad food prepared by sincere and
> hard-working amateurs. And good stuff made in factories. We use
> store-bought chocolates in candy making. Why not other well-made
> ingredients as well? Marzipan? Nut butters? Lekvar? Dried fruit? Jams?
>
> Pastorio
>

Good store-bought jams are getting increasingly hard to find. Besides,
I have way too many jars of homemade stuff on the shelves. The point is
well taken for the other items you mentioned. (Making homemade caramels
and/or cooked fudge without using marshmallows, chocolate chips,
powdered sugar, nor sweetened condensed milk might be worthy of its own
article.)

Got any hints for using up pounds of jams, jellies, and marmalade?
--besides eating more toast and biscuits? I like making the stuff, but
only eat it in small quantities and not very often. So it piles up on
the shelves.

I was thinking of trying to make "Turkish Delights" (applets and
cotlets) by thickening melted jam or jelly with cornstarch and chopped
nuts. Do you think it would work? Any idea on the proportions to use?
I recently looked at a box from Liberty Orchards and their candy is set
with pectin and modified food starch.

Best regards,
Bob

zxcvbob wrote:

> E'ed and P'ed, since it's a reply to an old message:
>
> Good store-bought jams are getting increasingly hard to find. Besides,
> I have way too many jars of homemade stuff on the shelves. The point is
> well taken for the other items you mentioned. (Making homemade caramels
> and/or cooked fudge without using marshmallows, chocolate chips,
> powdered sugar, nor sweetened condensed milk might be worthy of its own
> article.)
>
> Got any hints for using up pounds of jams, jellies, and marmalade?
> --besides eating more toast and biscuits? I like making the stuff, but
> only eat it in small quantities and not very often. So it piles up on
> the shelves.

Bar cookies, tunnel cakes, Danish pastries (Oh, boy. Full-time job.),
Linzer torte, turnovers, rolled breads like cinnamon rolls except with
jellies between the layers, little tarts, jelly thumbprint cookies,
thinning and making desert sauces (every year, I make some
accidentally), gifts for people you like. Painting a car for someone
you don't like...

> I was thinking of trying to make "Turkish Delights" (applets and
> cotlets) by thickening melted jam or jelly with cornstarch and chopped
> nuts. Do you think it would work? Any idea on the proportions to use?
> I recently looked at a box from Liberty Orchards and their candy is set
> with pectin and modified food starch.

I've seen recipes for Turkish Delight (also called loukoum and lots of
variant spellings) that use just starch and others that use starch
plus some gum like pectin, gelatin or mastic.

In any case, you'll have to use a bunch of adaptation judgement for
it. You don't want gummy bears but neither do you want a Jell-O
jiggler. I'd expect that there would be a slew of recipes online (most
of them crap). Use the recipe search engine for it
<http://theory.stanford.edu/~amitp/recipe.html>

Just as a guess, I'd say you'd need to thin the jams and jellies down
a bit. I'm not sure what re-cooking them to thicken the starch would
do to the setting capacity of the pectin. Fascinating idea, though.
Good, strong flavors should come through rather nicely. I'm thinking a
good strawberry jam should make a most luscious candy.

I bet it'll only take a couple experiments to zero in on a good
technique/recipe. First one too stiff, next one too loose...

Might have to play a bit myself with this. Sounds like a particularly
good X-mas gift, especially since it's kind of a traditional candy of
that time of year. Update it a bit, maybe different nuts - chopped
macadamias, black walnuts, toasted pecans, sugared almonds? Maybe a
marble swirl of, say, apricot and raspberry. Maybe layered with an
orange-lemon jelly on bottom with a cinnamon jelly on top. Or get
crazy with garlic jelly (heh). Mint jelly? Gelled apple butter?
Strawberry jam and banana liqueur jelly? Could be interesting...

Pastorio

zxcvbob

> Got any hints for using up pounds of jams, jellies, and
> marmalade? --besides eating more toast and biscuits? I like making the
> stuff, but only eat it in small quantities and not very often. So it
> piles up on the shelves.

If you Google back in this group, you'll find a recipe for meatballs with a
sauce made from chili sauce and jelly. (I believe Nancy was the driving
force behind the popularity of that recipe. :-) You could use a lot of
jelly up that way.

I often use jellies, jams, or preserves in glazes for pork chops or
tenderloins; they also work as glazes on chicken breasts, and they lend
themselves well to improvised barbecue sauces. And don't forget that melted
jelly is the classic glaze for fruit tarts.

Bob

Bob wrote:

> zxcvbob
>
>
>>Got any hints for using up pounds of jams, jellies, and
>>marmalade? --besides eating more toast and biscuits? I like making the
>>stuff, but only eat it in small quantities and not very often. So it
>>piles up on the shelves.
>
>
> If you Google back in this group, you'll find a recipe for meatballs with a
> sauce made from chili sauce and jelly. (I believe Nancy was the driving
> force behind the popularity of that recipe. :-) You could use a lot of
> jelly up that way.
>
> I often use jellies, jams, or preserves in glazes for pork chops or
> tenderloins; they also work as glazes on chicken breasts, and they lend
> themselves well to improvised barbecue sauces. And don't forget that melted
> jelly is the classic glaze for fruit tarts.
>
> Bob
>
>


I use habanero jelly (it's not nearly as hot as it sounds) and canned
tomato sauce as a base for barbecue sauce sometimes. I made the
habanero jelly a few years ago and then didn't like it much because the
vinegar in it was too assertive.

Bob

zxcvbob wrote:

> E'ed and P'ed, since it's a reply to an old message:
>
> Bob (this one) wrote:
>
>> zxcvbob wrote:
>>
>>> Bob (this one) wrote:
>>>
>>>> A column I wrote a while back.
>>>>
>>>> Pastorio
>>>>
>>>> -------------------------------
>>>> Candy is dandy...
>>>> Have you ever tried to make candy bars? I mean like you can buy
>>>> in the stores with fancy wrappers and all. Real candy bars. Here
>>>> we go on a very cool adventu you're about to see how to do it.
>>>> And then I want you to make up your own.
>>>
>>>
>>>
>>> [snip]
>>>
>>> You use store-bought caramels? Shouldn't you start with making a few
>>> pounds of homemade caramel?
>>
>>
>>
>> Not necessarily. I have made tubloads of caramel on more than a few
>> occasions, but it wasn't ever appreciably better than Kraft's. I've
>> had caramels made by pastry chefs that were good enough,, but still
>> not appreciably better than the commercial.
>>
>> My intention in this and most columns is practicality combined with a
>> certain quality level. Making the caramel would add a lot of time and
>> effort to the projects. Less time to unwrap some packaged caramels. If
>> people want to go those extra steps, fine. I'm just not making them
>> mandatory.
>>
>> I don't subscribe to the idea that homemade is always better than
>> commercial. I've had too much bad food prepared by sincere and
>> hard-working amateurs. And good stuff made in factories. We use
>> store-bought chocolates in candy making. Why not other well-made
>> ingredients as well? Marzipan? Nut butters? Lekvar? Dried fruit? Jams?
>>
>> Pastorio
>>
>
> Good store-bought jams are getting increasingly hard to find. Besides,
> I have way too many jars of homemade stuff on the shelves. The point is
> well taken for the other items you mentioned. (Making homemade caramels
> and/or cooked fudge without using marshmallows, chocolate chips,
> powdered sugar, nor sweetened condensed milk might be worthy of its own
> article.)
>
> Got any hints for using up pounds of jams, jellies, and marmalade?
> --besides eating more toast and biscuits? I like making the stuff, but
> only eat it in small quantities and not very often. So it piles up on
> the shelves.

Depends on what kinds you have. I make a lot of jams and jellies yet we
eat only a small fraction on toast. Both are good stirred into plain
yogurt or oatmeal. I use apple jelly when baking ham or chicken pieces.
Apricot jam mixed with a few other ingredients is good for baking
chicken pieces in too. Cherry and strawberry jam make good ice cream
toppers. Jam filled muffins are good: just fill muffin tin part way,
add a generous tsp of jam, then fill the rest of the way with muffin
mix, bake and enjoy. I make a wine jelly which is a great compliment to
anything pork. However, it is an acquired taste so I only make 4 - 250
ml jars. This jelly is actually good on bagels and cream cheese,
something I would not have thought to try. I use jams in "jelly rolls"
and occasionally cake fillings. One jelly roll will take amost a full
500 ml jar of jam. Both jams and jellies can be used when making hors
d'oeuvres, either sweet, spicy, or meat types. I try to be creative. I
look at what jam or jelly needs to be used up then incorporate it into
whatever I'm cooking. I've yet to have a jar of jam or jelly go to
waste I can't give you tips for marmalade as I only make one small
batch for myself.

BTW, the philosophy I use when home preserving is to do up what we can
comfortably use from one growing season to the next. Still, I find
myself with extra of some things and not enough of others. I think in
some ways this is the bane of home preservers. You are estimating how
much you will use until the next growing season but things come up where
you need less or more.
>
> I was thinking of trying to make "Turkish Delights" (applets and
> cotlets) by thickening melted jam or jelly with cornstarch and chopped
> nuts. Do you think it would work? Any idea on the proportions to use?
> I recently looked at a box from Liberty Orchards and their candy is set
> with pectin and modified food starch.
>
> Best regards,
> Bob

zxcvbob >, if that's their real name, wrote:

>I was thinking of trying to make "Turkish Delights" (applets and
>cotlets) by thickening melted jam or jelly with cornstarch and chopped
>nuts. Do you think it would work? Any idea on the proportions to use?
>I recently looked at a box from Liberty Orchards and their candy is set
>with pectin and modified food starch.

Here's the recipe my mom used.


* Exported from MasterCook *

Applets

Recipe By amsel's Heirloom Recipes
Serving Size : 0 Preparation Time :0:00
Categories : candies copycat
fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ounce knox gelatin
1 cup unsweetened applesauce -- thick; chilled
1 1/2 cups unsweetened applesauce -- thick
4 cups sugar
1 orange or lemon rind -- grated
2 teaspoons vanilla extract
2 cups walnuts -- chopped

1. Soak gelatin in 1 cup applesauce for 30 minutes.
2. Bring 1-1/2 cups applesauce to boiling point.
3. Add sugar and applesauce with gelatin to boiling applesauce; add grated
orange or lemon rind.
4. Boil until thick and yellow-looking, approximately 12 minutes. Remove
from heat.
5. Add vanilla and walnuts.
6. Pour into buttered pan and let stand 8 hours or more, or overnight in
refrigerator.
7. Cut in squares and roll in powdered sugar.


Source:
"Pat Zastera"

- - - - - - - - - - - - - - - - - - -


NOTES : May be made with pureed apricots (Cotlets) instead of applesauce.

Damsel in dis Dress wrote:
> zxcvbob >, if that's their real name, wrote:
>
>
>>I was thinking of trying to make "Turkish Delights" (applets and
>>cotlets) by thickening melted jam or jelly with cornstarch and chopped
>>nuts. Do you think it would work? Any idea on the proportions to use?
>>I recently looked at a box from Liberty Orchards and their candy is set
>>with pectin and modified food starch.
>
>
> Here's the recipe my mom used.
>
>


Thanks, but that's not what I'm looking for. I have a bunch of jam and
jelly to use up, plus I want something thickened with cornstarch (and
the pectin in the jam) rather than gelatin.

An ounce of gelatin? Are you sure that recipe is right? I would expect
only 1 or 2 packets of gelatin.

Best regards,
Bob

"Bob (this one)" > wrote in message
...
A column I wrote a while back.

Pastorio

Ya but liquor is quicker......

Dimitri

I deleted an earlier post out of habit, and I had wanted to respond.

My response: I've never made the Applets (don't like them), so I can't
vouch for the accuracy of the recipe. I suppose I should stop posted.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

"Damsel in dis Dress" > wrote in message
...
>I deleted an earlier post out of habit, and I had wanted to respond.
>
> . I suppose I should stop posted.
>
> Carol

Probably or take on your alter-ego

;-)

Dimitri

"Dimitri" >, if that's their real name, wrote:

>"Damsel in dis Dress" > wrote in message
.. .
>>I deleted an earlier post out of habit, and I had wanted to respond.
>>
>> . I suppose I should stop posted.
>>
>> Carol
>
>Probably or take on your alter-ego
>
>;-)
>
>Dimitri

My alter-ego?

Carol, confused
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

"Damsel in dis Dress" > wrote in message
...
> "Dimitri" >, if that's their real name, wrote:
>
>>"Damsel in dis Dress" > wrote in message
. ..
>>>I deleted an earlier post out of habit, and I had wanted to respond.
>>>
>>> . I suppose I should stop posted.
>>>
>>> Carol
>>
>>Probably or take on your alter-ego
>>
>>;-)
>>
>>Dimitri
>
> My alter-ego?
>
> Carol, confused

Head Tr*****

Dimitri

"Dimitri" >, if that's their real name, wrote:

>"Damsel in dis Dress" > wrote in message
.. .
>> "Dimitri" >, if that's their real name, wrote:
>>
>>>"Damsel in dis Dress" > wrote in message
...
>>>>I deleted an earlier post out of habit, and I had wanted to respond.
>>>>
>>>> . I suppose I should stop posted.
>>>>
>>>> Carol
>>>
>>>Probably or take on your alter-ego
>>>
>>>;-)
>>>
>>>Dimitri
>>
>> My alter-ego?
>>
>> Carol, confused
>
>Head Tr*****
>
>Dimitri

Gotcha! Thanks for the clarification. I hurt my brain trying to figure
out what you were talking about. <G>

Carol, Head Trollop
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Dimitri wrote:

> "Bob (this one)" > wrote in message
> ...
> A column I wrote a while back.
>
> Pastorio
>
> Ya but liquor is quicker......

<LOL> Exactly. And Aunt Dorothy couldn't have said it better herself...

Pastorio

Bob (this one) wrote:
> See where it could go? And who do you think would be the most
> popular grownup in the neighborhood once your kitchen products got
out
> there? Maybe even a Nobel prize. Sure. I'm totally serious.

Heh.

zxcvbob wrote:

> Got any hints for using up pounds of jams, jellies, and marmalade?
> --besides eating more toast and biscuits? I like making the stuff, but
> only eat it in small quantities and not very often. So it piles up on
> the shelves.

I marinate chicken, pork, or lamb in them, sometimes with a little added
spice, like red pepper flakes. Also, you can make little tarts with just
jam and bits of pastry dough.

--
Sir Baldin Pramer, R.P.A.