On Fri, 06 Oct 2006 01:55:43 GMT, Puester >
wrote:

wrote:
>>
>> That's *GREAT!* It never occured to me that there might be such
>> information on the 'net... never thought high altitude made much of a
>> difference. Maybe the web page will explain my pickling failure. I
>> thought my being a bachelor had something to do with it, but maybe it
>> *IS* high altitude.
>>
>> When I am on the mesa (8,210 feet) I have noticed coffee needs several
>> more minutes to soak, and beans take longer to cook. I thought it was
>> just because it's cooler up there.
>>
>> It appears that to make fudge at 6,500 feet, one should bring it to a
>> lower temperature than at sea level.
>>
>
>No. Think about it this way:
>
>At higher altitude water boils at a lower temperature; so do other
>things. (Remember those high school chemistry gas laws? Boyles and
>Charles? It's one of those....) Boiling water is actually COOLER at
>altitude than at sea level. In Denver it boils at just a hair over 200
>degrees instead of 212. That's why it takes longer for the food to cook.
>
>As far as I can remember, it takes a lot longer for candy to reach
>the same level of "done-ness" if you are making candy that has to reach
>hard or soft-ball stages. I did not understand the website's statement
>about lower temp than sea level. That doesn't make sense for things
>like fudge or caramel or hard candies because they'd still be liquid at
>the lower temperature.
>
>If you are traveling through Colorado, stop in Grand Junction for candy
>from Enstrom's or order online: http://www.enstrom.com/default.aspx. I
>can't speak for their fudge, but if it's anything like their almond
>toffee, it's superb. Oh, and try the toffee while you're at it.
>I have no connection to the company other than being a very satisfied
>customer.
>
>gloria p


The rule for making jelly without commercial pectin is to boil until
it reaches 8°F above the boiling point of water in your area. I would
imagine that the same rough numbers would work for candies.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

On Sat, 07 Oct 2006 08:26:28 -0500, Alan wrote:

>On Fri, 06 Oct 2006 07:03:31 -0400, The Cook >
>wrote:
>
>>On Fri, 06 Oct 2006 01:55:43 GMT, Puester >
>>wrote:
>>
wrote:
>>>>
>>>> That's *GREAT!* It never occured to me that there might be such
>>>> information on the 'net... never thought high altitude made much of a
>>>> difference. Maybe the web page will explain my pickling failure. I
>>>> thought my being a bachelor had something to do with it, but maybe it
>>>> *IS* high altitude.
>>>>
>>>> When I am on the mesa (8,210 feet) I have noticed coffee needs several
>>>> more minutes to soak, and beans take longer to cook. I thought it was
>>>> just because it's cooler up there.
>>>>
>>>> It appears that to make fudge at 6,500 feet, one should bring it to a
>>>> lower temperature than at sea level.
>>>>
>>>
>>>No. Think about it this way:
>>>
>>>At higher altitude water boils at a lower temperature; so do other
>>>things. (Remember those high school chemistry gas laws? Boyles and
>>>Charles? It's one of those....) Boiling water is actually COOLER at
>>>altitude than at sea level. In Denver it boils at just a hair over 200
>>>degrees instead of 212. That's why it takes longer for the food to cook.
>>>
>>>As far as I can remember, it takes a lot longer for candy to reach
>>>the same level of "done-ness" if you are making candy that has to reach
>>>hard or soft-ball stages. I did not understand the website's statement
>>>about lower temp than sea level. That doesn't make sense for things
>>>like fudge or caramel or hard candies because they'd still be liquid at
>>>the lower temperature.
>>>
>>>If you are traveling through Colorado, stop in Grand Junction for candy
>>>from Enstrom's or order online: http://www.enstrom.com/default.aspx. I
>>>can't speak for their fudge, but if it's anything like their almond
>>>toffee, it's superb. Oh, and try the toffee while you're at it.
>>>I have no connection to the company other than being a very satisfied
>>>customer.
>>>
>>>gloria p
>>
>>
>>The rule for making jelly without commercial pectin is to boil until
>>it reaches 8°F above the boiling point of water in your area. I would
>>imagine that the same rough numbers would work for candies.
>
>If you mean 8 degrees above the specific temperature for whatever
>candy you're making, you're probably correct.
>
>Just going to 8 degrees above boiling at your altitude would not have
>anything, necessarily, with candy directions, since there are
>specific (high) temperatures specified for specific types of candies.
>
>Alan
>
>==
>
>It's not that I think stupidity should be punishable by death.
> I just think we should take the warning labels off of everything
>and let the problem take care of itself.
>
>--------------------------------------------------------

I did not mean to use 8 degrees for candy. I was using the figures
for jelly. If the recipe calls for 240 degrees then subtract 212 from
it. Then add that difference to the boiling point of water in your
location. The temperature for jelly is 220 degrees at sea level. I
am at 1100 feet and water here boils at 210. So I cook jelly to 218.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

<Alan > wrote

> Classic fudge has to be boiled until it reaches the soft ball state,
> then cooled, whipped, etc.
>
> It is delicious, but too many people don't know how good it is, or
> aren't willing to spend the time to make it.

Do you make fudge?

nancy

Puester wrote:
> wrote:
> >
> > That's *GREAT!* It never occured to me that there might be such
> > information on the 'net... never thought high altitude made much of a
> > difference. Maybe the web page will explain my pickling failure. I
> > thought my being a bachelor had something to do with it, but maybe it
> > *IS* high altitude.
> >
> > When I am on the mesa (8,210 feet) I have noticed coffee needs several
> > more minutes to soak, and beans take longer to cook. I thought it was
> > just because it's cooler up there.
> >
> > It appears that to make fudge at 6,500 feet, one should bring it to a
> > lower temperature than at sea level.
> >

> No. Think about it this way:
>
> At higher altitude water boils at a lower temperature; so do other
> things. (Remember those high school chemistry gas laws? Boyles and
> Charles? It's one of those....) Boiling water is actually COOLER at
> altitude than at sea level. In Denver it boils at just a hair over 200
> degrees instead of 212. That's why it takes longer for the food to cook.
>
> As far as I can remember, it takes a lot longer for candy to reach
> the same level of "done-ness" if you are making candy that has to reach
> hard or soft-ball stages. I did not understand the website's statement
> about lower temp than sea level. That doesn't make sense for things
> like fudge or caramel or hard candies because they'd still be liquid at
> the lower temperature.
>
> If you are traveling through Colorado, stop in Grand Junction for candy
> from Enstrom's or order online: http://www.enstrom.com/default.aspx. I
> can't speak for their fudge, but if it's anything like their almond
> toffee, it's superb. Oh, and try the toffee while you're at it.
> I have no connection to the company other than being a very satisfied
> customer.

Thank you for the reply and the email. It appears that the web site is
either incorrect or it was not written clearly. I think it meant to
state the opposite of what it does--- to reach the "soft-ball state" at
6,500 feet elevation, one increases the temperature from 234 degrees to
246 degrees. It is an issue of heat, not temperature (two different
things entirely). To heat the potion with the desired amount, the
higher temperature is required---- but the amount of heat within the
mix is the same as that desired at sea level at 234 degrees. The
chemical bonding desired is an issue of heat, not temperature.

itsjoannotjoann wrote:
> On Oct 5, 6:21 pm, wrote:
> > JoeSpareBedroom wrote:
> > > "itsjoannotjoann" > wrote in message
> > ups.com...
> >
> > > > JoeSpareBedroom wrote:
> >
> > > >> Jeez....no comment.
> >
> > > > 'Nuff said.
> >
> > > Knee & hip replacement soon?
>
>> "Nurse! Another quart of insulin, stat!"


> Nope, no knee or hip replacement nor insulin. I just happen to adore
> gooooood fudge. Of course, after I've eaten that plate I won't be able
> to eat anything else for the rest of the day, possibly a week.
>
> :-))

Yesterday morning I ate half a pie tin of fudge. That's a cup of sugar,
1/8th cup of butter, an ounce of chocolate, and .375 of a cup of
milk--- for breakfast. It was fun at the moment, but within an hour I
felt utterly horrid. This, I trust, has cured my pathological craving
for a while at least. I'm considering throwing the rest of the fudge
into the trash can.

> wrote in message
ps.com...
>
> itsjoannotjoann wrote:
>> On Oct 5, 6:21 pm, wrote:
>> > JoeSpareBedroom wrote:
>> > > "itsjoannotjoann" > wrote in message
>> > ups.com...
>> >
>> > > > JoeSpareBedroom wrote:
>> >
>> > > >> Jeez....no comment.
>> >
>> > > > 'Nuff said.
>> >
>> > > Knee & hip replacement soon?
>>
>>> "Nurse! Another quart of insulin, stat!"
>
>
>> Nope, no knee or hip replacement nor insulin. I just happen to adore
>> gooooood fudge. Of course, after I've eaten that plate I won't be able
>> to eat anything else for the rest of the day, possibly a week.
>>
>> :-))
>
> Yesterday morning I ate half a pie tin of fudge. That's a cup of sugar,
> 1/8th cup of butter, an ounce of chocolate, and .375 of a cup of
> milk--- for breakfast. It was fun at the moment, but within an hour I
> felt utterly horrid. This, I trust, has cured my pathological craving
> for a while at least. I'm considering throwing the rest of the fudge
> into the trash can.
>

That's disgusting. Throw it away. This is why there are apples, which, by
the way, go a long way in making your body think it's had enough of a snack.

*SUCCESS!*

Two days ago I did "round two" in an attempt at making chocolate fudge.
I discovered that the recpie I used, acquired at http://www.cooks.com/
, is wrong: it listed 1/4 cup of evaporated milk, when it should have
been 3/4 cup.

For round two I used a different web page's recipe, which was:

2 ounces unsweetened chocolate
3/4 cup evaporated milk
dash salt
2 cups sugar
===
1/4 cup (1/2 stick) butter
1/2 teaspoon vanilla

The extra milk made all the difference. :-) I also discovered that just
like size, temperature DOES matter. I did not have a thermometer so I
used a glass of water and I let the fudge mixture drop, via spoon, into
the water to test for "small ball" state.

The first four ingredients were put in a sauce pan over medium heat and
boiled for about ten minutes, stirring occasionally. I then used a wood
spoon to dribble a bit of the mixture into the glass of water: at
first, the drops broke up into inverted mushrooms and plunged to the
bottom in pieces. A few minutes more cooking, and the drops started to
form round balls when dropped into the water. After another minute I
removed the pot from the fire and tossed in the remaining two
ingrediants--- without stirring them in.

I let the pot sit until it cooled to about the temperature of my
girlfriend inner thigh (she's a warm, pink, young lass, half my age,
the dear thing) or about 105 degrees. Then I took a wooden spoon to the
fudge mixture and I flogged and thumped it mightily for about ten
minutes. The mix was then tossed into a buttered pie pan and left to
set.

It turned out perfect; no flaws that I can tell anyhow. It is at least
as good as what one buys at fudge stores I've been to.

Alas, it was easy!

JoeSpareBedroom wrote:

> > wrote in message
> ps.com...

> > Yesterday morning I ate half a pie tin of fudge. That's a cup of sugar,
> > 1/8th cup of butter, an ounce of chocolate, and .375 of a cup of
> > milk--- for breakfast. It was fun at the moment, but within an hour I
> > felt utterly horrid. This, I trust, has cured my pathological craving
> > for a while at least. I'm considering throwing the rest of the fudge
> > into the trash can.

> That's disgusting. Throw it away. This is why there are apples, which, by
> the way, go a long way in making your body think it's had enough of a snack.

Applies do not have the same anti-depressant qualities of chocolate
fudge.

On 8 Oct 2006 09:32:35 -0700, wrote:

>JoeSpareBedroom wrote:
>
>> > wrote in message
>> ps.com...
>
>> > Yesterday morning I ate half a pie tin of fudge. That's a cup of sugar,
>> > 1/8th cup of butter, an ounce of chocolate, and .375 of a cup of
>> > milk--- for breakfast. It was fun at the moment, but within an hour I
>> > felt utterly horrid. This, I trust, has cured my pathological craving
>> > for a while at least. I'm considering throwing the rest of the fudge
>> > into the trash can.
>
>> That's disgusting. Throw it away. This is why there are apples, which, by
>> the way, go a long way in making your body think it's had enough of a snack.
>
>Applies do not have the same anti-depressant qualities of chocolate
>fudge.

Some people need something crunchy to relieve tension, so apples
and/or nuts (chips anyone?) are snack favorites. Others do the
chocolate/fudge/candy thing. Gum is also a good tension reliever for
some people.
--
See return address to reply by email

sf wrote:
> On 8 Oct 2006 09:32:35 -0700, wrote:
>
>> JoeSpareBedroom wrote:
>>
>>> > wrote in message
>>> ps.com...
>>>> Yesterday morning I ate half a pie tin of fudge. That's a cup of sugar,
>>>> 1/8th cup of butter, an ounce of chocolate, and .375 of a cup of
>>>> milk--- for breakfast. It was fun at the moment, but within an hour I
>>>> felt utterly horrid. This, I trust, has cured my pathological craving
>>>> for a while at least. I'm considering throwing the rest of the fudge
>>>> into the trash can.
>>> That's disgusting. Throw it away. This is why there are apples, which, by
>>> the way, go a long way in making your body think it's had enough of a snack.
>> Applies do not have the same anti-depressant qualities of chocolate
>> fudge.
>
> Some people need something crunchy to relieve tension, so apples
> and/or nuts (chips anyone?) are snack favorites. Others do the
> chocolate/fudge/candy thing. Gum is also a good tension reliever for
> some people.


Tension? Desertphile said depression. If it's cured by anything but
chocolate or Zoloft, it isn't depression.

;-)
gloria p

On Sun, 08 Oct 2006 20:34:24 GMT, Puester >
wrote:

>sf wrote:
>> On 8 Oct 2006 09:32:35 -0700, wrote:
>>
>>> JoeSpareBedroom wrote:
>>>
>>>> > wrote in message
>>>> ps.com...
>>>>> Yesterday morning I ate half a pie tin of fudge. That's a cup of sugar,
>>>>> 1/8th cup of butter, an ounce of chocolate, and .375 of a cup of
>>>>> milk--- for breakfast. It was fun at the moment, but within an hour I
>>>>> felt utterly horrid. This, I trust, has cured my pathological craving
>>>>> for a while at least. I'm considering throwing the rest of the fudge
>>>>> into the trash can.
>>>> That's disgusting. Throw it away. This is why there are apples, which, by
>>>> the way, go a long way in making your body think it's had enough of a snack.
>>> Applies do not have the same anti-depressant qualities of chocolate
>>> fudge.
>>
>> Some people need something crunchy to relieve tension, so apples
>> and/or nuts (chips anyone?) are snack favorites. Others do the
>> chocolate/fudge/candy thing. Gum is also a good tension reliever for
>> some people.
>
>
>Tension? Desertphile said depression. If it's cured by anything but
>chocolate or Zoloft, it isn't depression.
>
If it's cured by chocolate alone, it isn't *real* depression.
--
See return address to reply by email

"Puester" > wrote in message
...
> sf wrote:
>> On 8 Oct 2006 09:32:35 -0700, wrote:
>>
>>> JoeSpareBedroom wrote:
>>>
>>>> > wrote in message
>>>> ps.com...
>>>>> Yesterday morning I ate half a pie tin of fudge. That's a cup of
>>>>> sugar,
>>>>> 1/8th cup of butter, an ounce of chocolate, and .375 of a cup of
>>>>> milk--- for breakfast. It was fun at the moment, but within an hour I
>>>>> felt utterly horrid. This, I trust, has cured my pathological craving
>>>>> for a while at least. I'm considering throwing the rest of the fudge
>>>>> into the trash can.
>>>> That's disgusting. Throw it away. This is why there are apples, which,
>>>> by
>>>> the way, go a long way in making your body think it's had enough of a
>>>> snack.
>>> Applies do not have the same anti-depressant qualities of chocolate
>>> fudge.
>>
>> Some people need something crunchy to relieve tension, so apples
>> and/or nuts (chips anyone?) are snack favorites. Others do the
>> chocolate/fudge/candy thing. Gum is also a good tension reliever for
>> some people.
>
>
> Tension? Desertphile said depression. If it's cured by anything but
> chocolate or Zoloft, it isn't depression.
>
> ;-)
> gloria p

If one wants to end up shaped like a manatee, I guess that's OK.

sf wrote:
> On 8 Oct 2006 09:32:35 -0700, wrote:
>
> >JoeSpareBedroom wrote:
> >
> >> > wrote in message
> >> ps.com...
> >
> >> > Yesterday morning I ate half a pie tin of fudge. That's a cup of sugar,
> >> > 1/8th cup of butter, an ounce of chocolate, and .375 of a cup of
> >> > milk--- for breakfast. It was fun at the moment, but within an hour I
> >> > felt utterly horrid. This, I trust, has cured my pathological craving
> >> > for a while at least. I'm considering throwing the rest of the fudge
> >> > into the trash can.
> >
> >> That's disgusting. Throw it away. This is why there are apples, which, by
> >> the way, go a long way in making your body think it's had enough of a snack.

> >[Apples] do not have the same anti-depressant qualities of chocolate
> >fudge.

> Some people need something crunchy to relieve tension, so apples
> and/or nuts (chips anyone?) are snack favorites. Others do the
> chocolate/fudge/candy thing. Gum is also a good tension reliever for
> some people.

Goodness; the very least concern I have is being tense. I'm about as
tense as a sleeping cat in a sunny window. :-) There is something about
fudge that lifts a person's spirit, if only for a few minutes, that the
apple, albeit a very admirable and noble reproductive organ, cannot
achieve. Viva la fudge!

sf wrote:
> On Sun, 08 Oct 2006 20:34:24 GMT, Puester >
> wrote:
>
> >sf wrote:
> >> On 8 Oct 2006 09:32:35 -0700, wrote:
> >>
> >>> JoeSpareBedroom wrote:
> >>>
> >>>> > wrote in message
> >>>> ps.com...
> >>>>> Yesterday morning I ate half a pie tin of fudge. That's a cup of sugar,
> >>>>> 1/8th cup of butter, an ounce of chocolate, and .375 of a cup of
> >>>>> milk--- for breakfast. It was fun at the moment, but within an hour I
> >>>>> felt utterly horrid. This, I trust, has cured my pathological craving
> >>>>> for a while at least. I'm considering throwing the rest of the fudge
> >>>>> into the trash can.
> >>>> That's disgusting. Throw it away. This is why there are apples, which, by
> >>>> the way, go a long way in making your body think it's had enough of a snack.
> >>> Applies do not have the same anti-depressant qualities of chocolate
> >>> fudge.
> >>
> >> Some people need something crunchy to relieve tension, so apples
> >> and/or nuts (chips anyone?) are snack favorites. Others do the
> >> chocolate/fudge/candy thing. Gum is also a good tension reliever for
> >> some people.

> >Tension? Desertphile said depression. If it's cured by anything but
> >chocolate or Zoloft, it isn't depression.

> If it's cured by chocolate alone, it isn't *real* depression.

Alas, quite true indeed. I was being amusing, if only to myself,
however. :-) Or in other words I required a good excuse to finish the
latter half of the pie tin offudge. There ain't anyother human within
28 miles for me to share it with, and it might do the goats an injury
if I boon them with it (though I am sure they would like it).

On 9 Oct 2006 09:01:13 -0700, wrote:

>
>sf wrote:
>
>> If it's cured by chocolate alone, it isn't *real* depression.
>
>Alas, quite true indeed. I was being amusing, if only to myself,
>however. :-) Or in other words I required a good excuse to finish the
>latter half of the pie tin of fudge. There ain't anyother human within
>28 miles for me to share it with,

Any port in a storm as they say. What rural location you're in?
Alaska?
--
See return address to reply by email

On 9 Oct 2006 09:01:13 -0700, wrote:
>
>sf wrote:
>
>> If it's cured by chocolate alone, it isn't *real* depression.
>
>Alas, quite true indeed. I was being amusing, if only to myself,
>however. :-) Or in other words I required a good excuse to finish the
>latter half of the pie tin offudge. There ain't anyother human within
>28 miles for me to share it with

LOL - any port in a storm. Where are you located? I couldn't live in
such isolation.
--
See return address to reply by email

wrote:
> *SUCCESS!*
>
> Two days ago I did "round two" in an attempt at making chocolate fudge.
> I discovered that the recpie I used, acquired at http://www.cooks.com/
> , is wrong: it listed 1/4 cup of evaporated milk, when it should have
> been 3/4 cup.
>
> For round two I used a different web page's recipe, which was:
>
> 2 ounces unsweetened chocolate
> 3/4 cup evaporated milk
> dash salt
> 2 cups sugar
> ===
> 1/4 cup (1/2 stick) butter
> 1/2 teaspoon vanilla

WHAT?! No marshmallows?

Sir, Sandra Lee would be mortified!

sf wrote:
> On 9 Oct 2006 09:01:13 -0700, wrote:
>
> >
> >sf wrote:
> >
> >> If it's cured by chocolate alone, it isn't *real* depression.
> >
> >Alas, quite true indeed. I was being amusing, if only to myself,
> >however. :-) Or in other words I required a good excuse to finish the
> >latter half of the pie tin of fudge. There ain't anyother human within
> >28 miles for me to share it with,

> Any port in a storm as they say. What rural location you're in?
> Alaska?

I am deep inside a canyon in northern New Mexico, where bears still
wander and eagles still soar. I gave tiny pieces of fudge to the goats,
and I tossed the rest in the trash--- the craving being over. Only the
past few hours..... I really wish I had more fudge. Sheeeish.

Pennyaline wrote:
> wrote:
> > *SUCCESS!*
> >
> > Two days ago I did "round two" in an attempt at making chocolate fudge.
> > I discovered that the recpie I used, acquired at http://www.cooks.com/
> > , is wrong: it listed 1/4 cup of evaporated milk, when it should have
> > been 3/4 cup.
> >
> > For round two I used a different web page's recipe, which was:
> >
> > 2 ounces unsweetened chocolate
> > 3/4 cup evaporated milk
> > dash salt
> > 2 cups sugar
> > ===
> > 1/4 cup (1/2 stick) butter
> > 1/2 teaspoon vanilla

> WHAT?! No marshmallows?
>
> Sir, Sandra Lee would be mortified!

Alas, no marshmallows. Fortunately it did not appear to require any.
Nor was corn syrup needed, great or small, to prevent re-crystalization
of the sugar. It seems the secret is:

1) Use a wooden spoon
2) Let it cook unmolested
3) Let it cool unmolested
4) Molest with great vigor once it has cooled to human-body temperature

Now if I could only figure out how Chili Rellenos happen....

On 12 Oct 2006 12:48:28 -0700, wrote:

>
>sf wrote:
>> On 9 Oct 2006 09:01:13 -0700, wrote:
>>
>> >
>> >sf wrote:
>> >
>> >> If it's cured by chocolate alone, it isn't *real* depression.
>> >
>> >Alas, quite true indeed. I was being amusing, if only to myself,
>> >however. :-) Or in other words I required a good excuse to finish the
>> >latter half of the pie tin of fudge. There ain't anyother human within
>> >28 miles for me to share it with,
>
>> Any port in a storm as they say. What rural location you're in?
>> Alaska?
>
>I am deep inside a canyon in northern New Mexico, where bears still
>wander and eagles still soar. I gave tiny pieces of fudge to the goats,
>and I tossed the rest in the trash--- the craving being over. Only the
>past few hours..... I really wish I had more fudge. Sheeeish.

Are you a gov'ment employee or do you have a more compelling reason to
live in such isolation?
--
See return address to reply by email

sf wrote:
> On 12 Oct 2006 12:48:28 -0700, wrote:
>
> >
> >sf wrote:
> >> On 9 Oct 2006 09:01:13 -0700, wrote:
> >>
> >> >
> >> >sf wrote:
> >> >
> >> >> If it's cured by chocolate alone, it isn't *real* depression.
> >> >
> >> >Alas, quite true indeed. I was being amusing, if only to myself,
> >> >however. :-) Or in other words I required a good excuse to finish the
> >> >latter half of the pie tin of fudge. There ain't anyother human within
> >> >28 miles for me to share it with,

> >> Any port in a storm as they say. What rural location you're in?
> >> Alaska?

> >I am deep inside a canyon in northern New Mexico, where bears still
> >wander and eagles still soar. I gave tiny pieces of fudge to the goats,
> >and I tossed the rest in the trash--- the craving being over. Only the
> >past few hours..... I really wish I had more fudge. Sheeeish.

> Are you a gov'ment employee or do you have a more compelling reason to
> live in such isolation?

In the year 2000, after seeing Bush2 placed in the Oval Office, I got
disgusted with humanity in general and hate-filled fascist Americans in
particular. I quit my job, packed a dozen books, and I moved into a bat
cave on the Avawatz mountain range for two years. After I got tired of
that (my journals of the experience having been sent to the University
of California at Santa Barbara), I moved into the canyon I'm now in
since there is more fire wood to get me through the winter (the Avawatz
does not have any trees). Unfortunately, neither wilderness included
fudge. The satellite diswh that connects me to the 'net was installed
for my benefit by the owners of the canyon.

Last night I took out the makings for fudge, intent on making more....
but it seemed like more effort that it is worth.

> wrote in message
oups.com...
>
> sf wrote:
>> On 12 Oct 2006 12:48:28 -0700, wrote:
>>
>> >
>> >sf wrote:
>> >> On 9 Oct 2006 09:01:13 -0700, wrote:
>> >>
>> >> >
>> >> >sf wrote:
>> >> >
>> >> >> If it's cured by chocolate alone, it isn't *real* depression.
>> >> >
>> >> >Alas, quite true indeed. I was being amusing, if only to myself,
>> >> >however. :-) Or in other words I required a good excuse to finish the
>> >> >latter half of the pie tin of fudge. There ain't anyother human
>> >> >within
>> >> >28 miles for me to share it with,
>
>> >> Any port in a storm as they say. What rural location you're in?
>> >> Alaska?
>
>> >I am deep inside a canyon in northern New Mexico, where bears still
>> >wander and eagles still soar. I gave tiny pieces of fudge to the goats,
>> >and I tossed the rest in the trash--- the craving being over. Only the
>> >past few hours..... I really wish I had more fudge. Sheeeish.
>
>> Are you a gov'ment employee or do you have a more compelling reason to
>> live in such isolation?
>
> In the year 2000, after seeing Bush2 placed in the Oval Office, I got
> disgusted with humanity in general and hate-filled fascist Americans in
> particular. I quit my job, packed a dozen books, and I moved into a bat
> cave on the Avawatz mountain range for two years. After I got tired of
> that (my journals of the experience having been sent to the University
> of California at Santa Barbara), I moved into the canyon I'm now in
> since there is more fire wood to get me through the winter (the Avawatz
> does not have any trees). Unfortunately, neither wilderness included
> fudge. The satellite diswh that connects me to the 'net was installed
> for my benefit by the owners of the canyon.
>
> Last night I took out the makings for fudge, intent on making more....
> but it seemed like more effort that it is worth.
>

You're right. Not worth the effort. This, on the other hand, is worth the
effort:
http://www.starchefs.com/chocolate_l...ecipe_03.shtml

I think you could use that bland "farmer's cheese" if you can't find
mascarpone.

JoeSpareBedroom wrote:
> > wrote in message
> oups.com...
> >
> > sf wrote:
> >> On 12 Oct 2006 12:48:28 -0700, wrote:
> >>
> >> >
> >> >sf wrote:
> >> >> On 9 Oct 2006 09:01:13 -0700, wrote:
> >> >>
> >> >> >
> >> >> >sf wrote:
> >> >> >
> >> >> >> If it's cured by chocolate alone, it isn't *real* depression.
> >> >> >
> >> >> >Alas, quite true indeed. I was being amusing, if only to myself,
> >> >> >however. :-) Or in other words I required a good excuse to finish the
> >> >> >latter half of the pie tin of fudge. There ain't anyother human
> >> >> >within
> >> >> >28 miles for me to share it with,
> >
> >> >> Any port in a storm as they say. What rural location you're in?
> >> >> Alaska?
> >
> >> >I am deep inside a canyon in northern New Mexico, where bears still
> >> >wander and eagles still soar. I gave tiny pieces of fudge to the goats,
> >> >and I tossed the rest in the trash--- the craving being over. Only the
> >> >past few hours..... I really wish I had more fudge. Sheeeish.
> >
> >> Are you a gov'ment employee or do you have a more compelling reason to
> >> live in such isolation?
> >
> > In the year 2000, after seeing Bush2 placed in the Oval Office, I got
> > disgusted with humanity in general and hate-filled fascist Americans in
> > particular. I quit my job, packed a dozen books, and I moved into a bat
> > cave on the Avawatz mountain range for two years. After I got tired of
> > that (my journals of the experience having been sent to the University
> > of California at Santa Barbara), I moved into the canyon I'm now in
> > since there is more fire wood to get me through the winter (the Avawatz
> > does not have any trees). Unfortunately, neither wilderness included
> > fudge. The satellite diswh that connects me to the 'net was installed
> > for my benefit by the owners of the canyon.
> >
> > Last night I took out the makings for fudge, intent on making more....
> > but it seemed like more effort that it is worth.

> You're right. Not worth the effort. This, on the other hand, is worth the
> effort:
> http://www.starchefs.com/chocolate_l...ecipe_03.shtml
>
> I think you could use that bland "farmer's cheese" if you can't find
> mascarpone.

Whew! I could feel my blood hardening just by reading the ingredients.
:-)