Arri London wrote:
> LOL it's going to be a large bowl of oatmeal! Doc requested panel of
> blood tests for me and one of them is the dreaded lipid panel. Haven't
> had any saturated fats all week and have had oatmeal more than once.
> Good thing I like oatmeal. Fasting is always a pain though.
>
> Thinking of some Taylor Pork Roll for my delayed breakfast...how's that
> for heart attack on a roll ROTFL!

I try not to eat too differently before blood tests. I want to see
how my heart actually is, not how it would be if I were eating
oatmeal three meals a day. :-)

Serene

LOL it's going to be a large bowl of oatmeal! Doc requested panel of
blood tests for me and one of them is the dreaded lipid panel. Haven't
had any saturated fats all week and have had oatmeal more than once.
Good thing I like oatmeal. Fasting is always a pain though.

Thinking of some Taylor Pork Roll for my delayed breakfast...how's that
for heart attack on a roll ROTFL!

Serene wrote:
> Arri London wrote:
> > LOL it's going to be a large bowl of oatmeal! Doc requested panel of
> > blood tests for me and one of them is the dreaded lipid panel. Haven't
> > had any saturated fats all week and have had oatmeal more than once.
> > Good thing I like oatmeal. Fasting is always a pain though.
>
> > Thinking of some Taylor Pork Roll for my delayed breakfast...how's that
> > for heart attack on a roll ROTFL!
>
> I try not to eat too differently before blood tests. I want to see
> how my heart actually is, not how it would be if I were eating
> oatmeal three meals a day. :-)

True, it's silly to fool the doctor.. then you fool no one but
yourself.

Oh pshaw, on Thu 29 Nov 2007 06:22:02p, Arri London meant to say...

> LOL it's going to be a large bowl of oatmeal! Doc requested panel of
> blood tests for me and one of them is the dreaded lipid panel. Haven't
> had any saturated fats all week and have had oatmeal more than once.
> Good thing I like oatmeal. Fasting is always a pain though.
>
> Thinking of some Taylor Pork Roll for my delayed breakfast...how's that
> for heart attack on a roll ROTFL!

I'd much rather eat oatmeal than Taylor pork roll.

--
Wayne Boatwright

Date: 11(XI)/29(XXIX)/2007(MMVII)

*******************************************
Countdown 'til Christmas
3wks 2dys 4hrs 45mins
*******************************************
Life is a tragedy in close up, but a
comedy in long-shot - C. Chaplin
*******************************************

Wayne Boatwright > wrote in
3.184:

> Oh pshaw, on Thu 29 Nov 2007 06:22:02p, Arri London meant to say...
>
>> LOL it's going to be a large bowl of oatmeal! Doc requested panel of
>> blood tests for me and one of them is the dreaded lipid panel. Haven't
>> had any saturated fats all week and have had oatmeal more than once.
>> Good thing I like oatmeal. Fasting is always a pain though.
>>
>> Thinking of some Taylor Pork Roll for my delayed breakfast...how's that
>> for heart attack on a roll ROTFL!
>
> I'd much rather eat oatmeal than Taylor pork roll.
>



I'd rather beat my head against a door jamb till I lapse in unconsciousness
than eat porridge (oatmeal) everyday.

Sqwertz > wrote:

>On Thu, 29 Nov 2007 18:22:02 -0700, Arri London wrote:

>> LOL it's going to be a large bowl of oatmeal! Doc requested panel of
>> blood tests for me and one of them is the dreaded lipid panel. Haven't
>> had any saturated fats all week and have had oatmeal more than once.
>> Good thing I like oatmeal. Fasting is always a pain though.

>Why would you try and throw off your blood tests?

So that you don't get stuck with higher insurance premiums and/or
difficulty finding insurance coverage.

S.

Sqwertz wrote:
>
> On Thu, 29 Nov 2007 18:22:02 -0700, Arri London wrote:
>
> > LOL it's going to be a large bowl of oatmeal! Doc requested panel of
> > blood tests for me and one of them is the dreaded lipid panel. Haven't
> > had any saturated fats all week and have had oatmeal more than once.
> > Good thing I like oatmeal. Fasting is always a pain though.
>
> Why would you try and throw off your blood tests? Just eat
> normally and get true readings.
>
> -sw

It wouldn't throw anything off. It takes more than a week for the blood
to be cleared of excess lipids. Have had normal lipid panels without
changing my diet LOL.
Most days the only saturated fats I eat come from the butter on my
morning toast. We just don't like a fatty diet and never have.

Serene wrote:
>
> Arri London wrote:
> > LOL it's going to be a large bowl of oatmeal! Doc requested panel of
> > blood tests for me and one of them is the dreaded lipid panel. Haven't
> > had any saturated fats all week and have had oatmeal more than once.
> > Good thing I like oatmeal. Fasting is always a pain though.
> >
> > Thinking of some Taylor Pork Roll for my delayed breakfast...how's that
> > for heart attack on a roll ROTFL!
>
> I try not to eat too differently before blood tests. I want to see
> how my heart actually is, not how it would be if I were eating
> oatmeal three meals a day. :-)
>
> Serene

Oatmeal is a frequent supper of mine; I genuinely do like the stuff. It
takes more than a week to change blood chemistry where lipids are
concerned. Used to do clinical chemistry so I know these things...up to
a point of course LOL. The doc is more concerned about basic blood sugar
and my iron levels (which do fluctuate regardless of diet).

Steve Pope wrote:
>
> Sqwertz > wrote:
>
> >On Thu, 29 Nov 2007 18:22:02 -0700, Arri London wrote:
>
> >> LOL it's going to be a large bowl of oatmeal! Doc requested panel of
> >> blood tests for me and one of them is the dreaded lipid panel. Haven't
> >> had any saturated fats all week and have had oatmeal more than once.
> >> Good thing I like oatmeal. Fasting is always a pain though.
>
> >Why would you try and throw off your blood tests?
>
> So that you don't get stuck with higher insurance premiums and/or
> difficulty finding insurance coverage.
>
> S.

Not a problem at the moment; have decent insurance and one wonky blood
test result won't change it.

Wayne Boatwright wrote:
>
> Oh pshaw, on Thu 29 Nov 2007 06:22:02p, Arri London meant to say...
>
> > LOL it's going to be a large bowl of oatmeal! Doc requested panel of
> > blood tests for me and one of them is the dreaded lipid panel. Haven't
> > had any saturated fats all week and have had oatmeal more than once.
> > Good thing I like oatmeal. Fasting is always a pain though.
> >
> > Thinking of some Taylor Pork Roll for my delayed breakfast...how's that
> > for heart attack on a roll ROTFL!
>
> I'd much rather eat oatmeal than Taylor pork roll.
>
> --
> Wayne Boatwright
>

Was actually contemplating putting the TPR on the oatmeal LOL. Ate a
roll with a little peanut butter (home made) with a few drops of honey
for the late breakfast instead. TPR isn't breakfast food for me at the
best of times!

Missed the coffee more than the food!
> *******************************************
> Countdown 'til Christmas
> 3wks 2dys 4hrs 45mins
> *******************************************
> Life is a tragedy in close up, but a
> comedy in long-shot - C. Chaplin
> *******************************************

PeterLucas wrote:
>
> Wayne Boatwright > wrote in
> 3.184:
>
> > Oh pshaw, on Thu 29 Nov 2007 06:22:02p, Arri London meant to say...
> >
> >> LOL it's going to be a large bowl of oatmeal! Doc requested panel of
> >> blood tests for me and one of them is the dreaded lipid panel. Haven't
> >> had any saturated fats all week and have had oatmeal more than once.
> >> Good thing I like oatmeal. Fasting is always a pain though.
> >>
> >> Thinking of some Taylor Pork Roll for my delayed breakfast...how's that
> >> for heart attack on a roll ROTFL!
> >
> > I'd much rather eat oatmeal than Taylor pork roll.
> >
>
> I'd rather beat my head against a door jamb till I lapse in unconsciousness
> than eat porridge (oatmeal) everyday.

LOL we don't eat porridge of any sort every day. But it's good a couple
times a week, alternated with rice porridge and semolina porridge.

Janet Baraclough wrote:
>
> The message >
> from Arri London > contains these words:
>
> > LOL it's going to be a large bowl of oatmeal! Doc requested panel of
> > blood tests for me and one of them is the dreaded lipid panel. Haven't
> > had any saturated fats all week and have had oatmeal more than once.
> > Good thing I like oatmeal. Fasting is always a pain though.
>
> If you have a pain, don't tell your doctor. He'll only want to
> interfere with it.
>
> Janet

Thinking my doctor would probably like some of her patients to fast a
few times a month. Some of the people in the waiting room (multi-doctor
clinic) were enormous by any standard.

The fast is only for 12 hours. Already went through that once this
summer for MRI with contrast agent. No big deal really.

Arri London > wrote in :

>
>
> PeterLucas wrote:
>>
>> Wayne Boatwright > wrote in
>> 3.184:
>>
>> > Oh pshaw, on Thu 29 Nov 2007 06:22:02p, Arri London meant to say...
>> >
>> >> LOL it's going to be a large bowl of oatmeal! Doc requested panel
>> >> of blood tests for me and one of them is the dreaded lipid panel.
>> >> Haven't had any saturated fats all week and have had oatmeal more
>> >> than once. Good thing I like oatmeal. Fasting is always a pain
>> >> though.
>> >>
>> >> Thinking of some Taylor Pork Roll for my delayed breakfast...how's
>> >> that for heart attack on a roll ROTFL!
>> >
>> > I'd much rather eat oatmeal than Taylor pork roll.
>> >
>>
>> I'd rather beat my head against a door jamb till I lapse in
>> unconsciousness than eat porridge (oatmeal) everyday.
>
> LOL we don't eat porridge of any sort every day. But it's good a
> couple times a week, alternated with rice porridge and semolina
> porridge.
>



Where's the door jamb?


Someone can spoon feed that shit to me when I'm 105 years old and don't
have the energy to tell them to 'coff.

Till then, I'll just use the oats in Anzac biscuits.


http://www.goodrecipes.com.au/index.php?
option=com_recipebookpro&func=detail&Itemid=7&id=5 711&catid=0


http://tinyurl.com/2ou74z

Oh pshaw, on Sat 01 Dec 2007 10:11:38p, Arri London meant to say...

>
>
> PeterLucas wrote:
>>
>> Arri London > wrote in :
>>
>> >
>> >
>> > PeterLucas wrote:
>> >>
>> >> Wayne Boatwright > wrote in
>> >> 3.184:
>> >>
>> >> > Oh pshaw, on Thu 29 Nov 2007 06:22:02p, Arri London meant to say...
>> >> >
>> >> >> LOL it's going to be a large bowl of oatmeal! Doc requested panel
>> >> >> of blood tests for me and one of them is the dreaded lipid panel.
>> >> >> Haven't had any saturated fats all week and have had oatmeal more
>> >> >> than once. Good thing I like oatmeal. Fasting is always a pain
>> >> >> though.
>> >> >>
>> >> >> Thinking of some Taylor Pork Roll for my delayed breakfast...how's
>> >> >> that for heart attack on a roll ROTFL!
>> >> >
>> >> > I'd much rather eat oatmeal than Taylor pork roll.
>> >> >
>> >>
>> >> I'd rather beat my head against a door jamb till I lapse in
>> >> unconsciousness than eat porridge (oatmeal) everyday.
>> >
>> > LOL we don't eat porridge of any sort every day. But it's good a
>> > couple times a week, alternated with rice porridge and semolina
>> > porridge.
>> >
>>
>> Where's the door jamb?
>
> Hey suit yourself.
>
>>
>> Someone can spoon feed that shit to me when I'm 105 years old and don't
>> have the energy to tell them to 'coff.
>
> Let's hope you live that long then...
>>
>> Till then, I'll just use the oats in Anzac biscuits.
>>
>> http://www.goodrecipes.com.au/index.php?
>> option=com_recipebookpro&func=detail&Itemid=7&id=5 711&catid=0
>>
>> http://tinyurl.com/2ou74z
>
> Nothing personal but I hate any kind of biscuit with oats in it unless
> it's oat flour. People in my lab used to raid my biscuit drawer in the
> office and always replaced them with some crumbly oat biscuits. Just not
> my style.

Arri, I don't recall anyone demanding that you eat oats, in any form.

OTOH, I happen to like them in almost every form. :-)

--
Wayne Boatwright

Date: Saturday, December(XII) 1st(I),2007(MMVII)

*******************************************
Countdown 'til Christmas
3wks 2hrs
*******************************************
If you do not strive with others, you
will be free from blame-Lao Tzu
*******************************************

PeterLucas wrote:
>
> Arri London > wrote in :
>
> >
> >
> > PeterLucas wrote:
> >>
> >> Wayne Boatwright > wrote in
> >> 3.184:
> >>
> >> > Oh pshaw, on Thu 29 Nov 2007 06:22:02p, Arri London meant to say...
> >> >
> >> >> LOL it's going to be a large bowl of oatmeal! Doc requested panel
> >> >> of blood tests for me and one of them is the dreaded lipid panel.
> >> >> Haven't had any saturated fats all week and have had oatmeal more
> >> >> than once. Good thing I like oatmeal. Fasting is always a pain
> >> >> though.
> >> >>
> >> >> Thinking of some Taylor Pork Roll for my delayed breakfast...how's
> >> >> that for heart attack on a roll ROTFL!
> >> >
> >> > I'd much rather eat oatmeal than Taylor pork roll.
> >> >
> >>
> >> I'd rather beat my head against a door jamb till I lapse in
> >> unconsciousness than eat porridge (oatmeal) everyday.
> >
> > LOL we don't eat porridge of any sort every day. But it's good a
> > couple times a week, alternated with rice porridge and semolina
> > porridge.
> >
>
> Where's the door jamb?

Hey suit yourself.

>
> Someone can spoon feed that shit to me when I'm 105 years old and don't
> have the energy to tell them to 'coff.

Let's hope you live that long then...
>
> Till then, I'll just use the oats in Anzac biscuits.
>
> http://www.goodrecipes.com.au/index.php?
> option=com_recipebookpro&func=detail&Itemid=7&id=5 711&catid=0
>
> http://tinyurl.com/2ou74z

Nothing personal but I hate any kind of biscuit with oats in it unless
it's oat flour. People in my lab used to raid my biscuit drawer in the
office and always replaced them with some crumbly oat biscuits. Just not
my style.

Oh pshaw, on Sun 02 Dec 2007 10:08:39p, Arri London meant to say...

>
>
> Wayne Boatwright wrote:
>>
>> Oh pshaw, on Sat 01 Dec 2007 10:11:38p, Arri London meant to say...
>>
>> >
>> >
>> > PeterLucas wrote:
>> >>
>> >> Arri London > wrote in
>> >> :
>> >>
>> >> >
>> >> >
>> >> > PeterLucas wrote:
>> >> >>
>> >> >> Wayne Boatwright > wrote in
>> >> >> 3.184:
>> >> >>
>> >> >> > Oh pshaw, on Thu 29 Nov 2007 06:22:02p, Arri London meant to
>> >> >> > say...
>> >> >> >
>> >> >> >> LOL it's going to be a large bowl of oatmeal! Doc requested
>> >> >> >> panel of blood tests for me and one of them is the dreaded
>> >> >> >> lipid panel. Haven't had any saturated fats all week and have
>> >> >> >> had oatmeal more than once. Good thing I like oatmeal. Fasting
>> >> >> >> is always a pain though.
>> >> >> >>
>> >> >> >> Thinking of some Taylor Pork Roll for my delayed
>> >> >> >> breakfast...how's that for heart attack on a roll ROTFL!
>> >> >> >
>> >> >> > I'd much rather eat oatmeal than Taylor pork roll.
>> >> >> >
>> >> >>
>> >> >> I'd rather beat my head against a door jamb till I lapse in
>> >> >> unconsciousness than eat porridge (oatmeal) everyday.
>> >> >
>> >> > LOL we don't eat porridge of any sort every day. But it's good a
>> >> > couple times a week, alternated with rice porridge and semolina
>> >> > porridge.
>> >> >
>> >>
>> >> Where's the door jamb?
>> >
>> > Hey suit yourself.
>> >
>> >>
>> >> Someone can spoon feed that shit to me when I'm 105 years old and
>> >> don't have the energy to tell them to 'coff.
>> >
>> > Let's hope you live that long then...
>> >>
>> >> Till then, I'll just use the oats in Anzac biscuits.
>> >>
>> >> http://www.goodrecipes.com.au/index.php?
>> >> option=com_recipebookpro&func=detail&Itemid=7&id=5 711&catid=0
>> >>
>> >> http://tinyurl.com/2ou74z
>> >
>> > Nothing personal but I hate any kind of biscuit with oats in it
>> > unless it's oat flour. People in my lab used to raid my biscuit
>> > drawer in the office and always replaced them with some crumbly oat
>> > biscuits. Just not my style.
>>
>> Arri, I don't recall anyone demanding that you eat oats, in any form.
>>
>> OTOH, I happen to like them in almost every form. :-)
>>
>> --
>> Wayne Boatwright
>>
>>
>
> LOL I know that Wayne. It's the texture of most 'oatmeal'
> biscuits/cookies that annoys me. The porridge and the oat-flour bread I
> make are just fine.
>

How about Anzac biscuits? They seem to have a texture different than most
oatmeal cookies/biscuits commonly available.

--
Wayne Boatwright

Date: Sun, 12/2/07

*******************************************
Today is: First Sunday of Advent
Countdown 'til Christmas
3wks 2hrs
*******************************************
A cat sleeps fat, yet walks thin.
*******************************************

Wayne Boatwright wrote:
>
> Oh pshaw, on Sat 01 Dec 2007 10:11:38p, Arri London meant to say...
>
> >
> >
> > PeterLucas wrote:
> >>
> >> Arri London > wrote in :
> >>
> >> >
> >> >
> >> > PeterLucas wrote:
> >> >>
> >> >> Wayne Boatwright > wrote in
> >> >> 3.184:
> >> >>
> >> >> > Oh pshaw, on Thu 29 Nov 2007 06:22:02p, Arri London meant to say...
> >> >> >
> >> >> >> LOL it's going to be a large bowl of oatmeal! Doc requested panel
> >> >> >> of blood tests for me and one of them is the dreaded lipid panel.
> >> >> >> Haven't had any saturated fats all week and have had oatmeal more
> >> >> >> than once. Good thing I like oatmeal. Fasting is always a pain
> >> >> >> though.
> >> >> >>
> >> >> >> Thinking of some Taylor Pork Roll for my delayed breakfast...how's
> >> >> >> that for heart attack on a roll ROTFL!
> >> >> >
> >> >> > I'd much rather eat oatmeal than Taylor pork roll.
> >> >> >
> >> >>
> >> >> I'd rather beat my head against a door jamb till I lapse in
> >> >> unconsciousness than eat porridge (oatmeal) everyday.
> >> >
> >> > LOL we don't eat porridge of any sort every day. But it's good a
> >> > couple times a week, alternated with rice porridge and semolina
> >> > porridge.
> >> >
> >>
> >> Where's the door jamb?
> >
> > Hey suit yourself.
> >
> >>
> >> Someone can spoon feed that shit to me when I'm 105 years old and don't
> >> have the energy to tell them to 'coff.
> >
> > Let's hope you live that long then...
> >>
> >> Till then, I'll just use the oats in Anzac biscuits.
> >>
> >> http://www.goodrecipes.com.au/index.php?
> >> option=com_recipebookpro&func=detail&Itemid=7&id=5 711&catid=0
> >>
> >> http://tinyurl.com/2ou74z
> >
> > Nothing personal but I hate any kind of biscuit with oats in it unless
> > it's oat flour. People in my lab used to raid my biscuit drawer in the
> > office and always replaced them with some crumbly oat biscuits. Just not
> > my style.
>
> Arri, I don't recall anyone demanding that you eat oats, in any form.
>
> OTOH, I happen to like them in almost every form. :-)
>
> --
> Wayne Boatwright
>
>

LOL I know that Wayne. It's the texture of most 'oatmeal'
biscuits/cookies that annoys me. The porridge and the oat-flour bread I
make are just fine.

Wayne Boatwright wrote:
>
> Oh pshaw, on Sun 02 Dec 2007 10:08:39p, Arri London meant to say...
>
> >
> >
> > Wayne Boatwright wrote:
> >>
> >> Oh pshaw, on Sat 01 Dec 2007 10:11:38p, Arri London meant to say...
> >>
> >> >
> >> >
> >> > PeterLucas wrote:
> >> >>
> >> >> Arri London > wrote in
> >> >> :
> >> >>
> >> >> >
> >> >> >
> >> >> > PeterLucas wrote:
> >> >> >>
> >> >> >> Wayne Boatwright > wrote in
> >> >> >> 3.184:
> >> >> >>
> >> >> >> > Oh pshaw, on Thu 29 Nov 2007 06:22:02p, Arri London meant to
> >> >> >> > say...
> >> >> >> >
> >> >> >> >> LOL it's going to be a large bowl of oatmeal! Doc requested
> >> >> >> >> panel of blood tests for me and one of them is the dreaded
> >> >> >> >> lipid panel. Haven't had any saturated fats all week and have
> >> >> >> >> had oatmeal more than once. Good thing I like oatmeal. Fasting
> >> >> >> >> is always a pain though.
> >> >> >> >>
> >> >> >> >> Thinking of some Taylor Pork Roll for my delayed
> >> >> >> >> breakfast...how's that for heart attack on a roll ROTFL!
> >> >> >> >
> >> >> >> > I'd much rather eat oatmeal than Taylor pork roll.
> >> >> >> >
> >> >> >>
> >> >> >> I'd rather beat my head against a door jamb till I lapse in
> >> >> >> unconsciousness than eat porridge (oatmeal) everyday.
> >> >> >
> >> >> > LOL we don't eat porridge of any sort every day. But it's good a
> >> >> > couple times a week, alternated with rice porridge and semolina
> >> >> > porridge.
> >> >> >
> >> >>
> >> >> Where's the door jamb?
> >> >
> >> > Hey suit yourself.
> >> >
> >> >>
> >> >> Someone can spoon feed that shit to me when I'm 105 years old and
> >> >> don't have the energy to tell them to 'coff.
> >> >
> >> > Let's hope you live that long then...
> >> >>
> >> >> Till then, I'll just use the oats in Anzac biscuits.
> >> >>
> >> >> http://www.goodrecipes.com.au/index.php?
> >> >> option=com_recipebookpro&func=detail&Itemid=7&id=5 711&catid=0
> >> >>
> >> >> http://tinyurl.com/2ou74z
> >> >
> >> > Nothing personal but I hate any kind of biscuit with oats in it
> >> > unless it's oat flour. People in my lab used to raid my biscuit
> >> > drawer in the office and always replaced them with some crumbly oat
> >> > biscuits. Just not my style.
> >>
> >> Arri, I don't recall anyone demanding that you eat oats, in any form.
> >>
> >> OTOH, I happen to like them in almost every form. :-)
> >>
> >> --
> >> Wayne Boatwright
> >>
> >>
> >
> > LOL I know that Wayne. It's the texture of most 'oatmeal'
> > biscuits/cookies that annoys me. The porridge and the oat-flour bread I
> > make are just fine.
> >
>
> How about Anzac biscuits? They seem to have a texture different than most
> oatmeal cookies/biscuits commonly available.
>
> --
> Wayne Boatwright
>

Still too crumbly; other than porridge, anything made with oat flakes or
pinhead oats just doesn't work for me. The oat flour I use is made from
finely-ground oat flakes.

Oh pshaw, on Tue 04 Dec 2007 07:41:10a, Arri London meant to say...

>
>
> Wayne Boatwright wrote:
>>
>> Oh pshaw, on Sun 02 Dec 2007 10:08:39p, Arri London meant to say...
>>
>> >
>> >
>> > Wayne Boatwright wrote:
>> >>
>> >> Oh pshaw, on Sat 01 Dec 2007 10:11:38p, Arri London meant to say...
>> >>
>> >> >
>> >> >
>> >> > PeterLucas wrote:
>> >> >>
>> >> >> Arri London > wrote in
>> >> >> :
>> >> >>
>> >> >> >
>> >> >> >
>> >> >> > PeterLucas wrote:
>> >> >> >>
>> >> >> >> Wayne Boatwright > wrote in
>> >> >> >> 3.184:
>> >> >> >>
>> >> >> >> > Oh pshaw, on Thu 29 Nov 2007 06:22:02p, Arri London meant to
>> >> >> >> > say...
>> >> >> >> >
>> >> >> >> >> LOL it's going to be a large bowl of oatmeal! Doc requested
>> >> >> >> >> panel of blood tests for me and one of them is the dreaded
>> >> >> >> >> lipid panel. Haven't had any saturated fats all week and
have
>> >> >> >> >> had oatmeal more than once. Good thing I like oatmeal.
Fasting
>> >> >> >> >> is always a pain though.
>> >> >> >> >>
>> >> >> >> >> Thinking of some Taylor Pork Roll for my delayed
>> >> >> >> >> breakfast...how's that for heart attack on a roll ROTFL!
>> >> >> >> >
>> >> >> >> > I'd much rather eat oatmeal than Taylor pork roll.
>> >> >> >> >
>> >> >> >>
>> >> >> >> I'd rather beat my head against a door jamb till I lapse in
>> >> >> >> unconsciousness than eat porridge (oatmeal) everyday.
>> >> >> >
>> >> >> > LOL we don't eat porridge of any sort every day. But it's good a
>> >> >> > couple times a week, alternated with rice porridge and semolina
>> >> >> > porridge.
>> >> >> >
>> >> >>
>> >> >> Where's the door jamb?
>> >> >
>> >> > Hey suit yourself.
>> >> >
>> >> >>
>> >> >> Someone can spoon feed that shit to me when I'm 105 years old and
>> >> >> don't have the energy to tell them to 'coff.
>> >> >
>> >> > Let's hope you live that long then...
>> >> >>
>> >> >> Till then, I'll just use the oats in Anzac biscuits.
>> >> >>
>> >> >> http://www.goodrecipes.com.au/index.php?
>> >> >> option=com_recipebookpro&func=detail&Itemid=7&id=5 711&catid=0
>> >> >>
>> >> >> http://tinyurl.com/2ou74z
>> >> >
>> >> > Nothing personal but I hate any kind of biscuit with oats in it
>> >> > unless it's oat flour. People in my lab used to raid my biscuit
>> >> > drawer in the office and always replaced them with some crumbly oat
>> >> > biscuits. Just not my style.
>> >>
>> >> Arri, I don't recall anyone demanding that you eat oats, in any form.
>> >>
>> >> OTOH, I happen to like them in almost every form. :-)
>> >>
>> >> --
>> >> Wayne Boatwright
>> >>
>> >>
>> >
>> > LOL I know that Wayne. It's the texture of most 'oatmeal'
>> > biscuits/cookies that annoys me. The porridge and the oat-flour bread
I
>> > make are just fine.
>> >
>>
>> How about Anzac biscuits? They seem to have a texture different than
most
>> oatmeal cookies/biscuits commonly available.
>>
>> --
>> Wayne Boatwright
>>
>
> Still too crumbly; other than porridge, anything made with oat flakes or
> pinhead oats just doesn't work for me. The oat flour I use is made from
> finely-ground oat flakes.
>

Well, whatever works, I guess. I have always liked oatmeal (flakes or
pinhead) in all forms of preparation.

--
Wayne Boatwright

Date: December(XII) 4th(IV),2007(MMVII)

*******************************************
Countdown 'til Christmas
2wks 4dys 16hrs
*******************************************
Useless Invention: Checkered paint.
*******************************************

Arri London > wrote in :


>> >
>>
>> How about Anzac biscuits? They seem to have a texture different than
>> most oatmeal cookies/biscuits commonly available.
>>
>> --
>> Wayne Boatwright
>>
>
> Still too crumbly; other than porridge, anything made with oat flakes
> or pinhead oats just doesn't work for me. The oat flour I use is made
> from finely-ground oat flakes.
>



You're just using the wrong damn recipe.

Anzac bikkies come in a variety of 'modes'. Some are crunchy, but the
*real* ones are soft and chewy.

PeterLucas wrote:
>
> Arri London > wrote in :
>
> >> >
> >>
> >> How about Anzac biscuits? They seem to have a texture different than
> >> most oatmeal cookies/biscuits commonly available.
> >>
> >> --
> >> Wayne Boatwright
> >>
> >
> > Still too crumbly; other than porridge, anything made with oat flakes
> > or pinhead oats just doesn't work for me. The oat flour I use is made
> > from finely-ground oat flakes.
> >
>
> You're just using the wrong damn recipe.
>
> Anzac bikkies come in a variety of 'modes'. Some are crunchy, but the
> *real* ones are soft and chewy.

So is the recipe/link you posted the 'right' recipe? Have only been
offered them made by others and have never made them myself. Can't stand
any crumbly biscuit regardless of the grain used to make them.

Arri London > wrote in :

>
>
> PeterLucas wrote:
>>
>> Arri London > wrote in :
>>
>> >> >
>> >>
>> >> How about Anzac biscuits? They seem to have a texture different than
>> >> most oatmeal cookies/biscuits commonly available.
>> >>
>> >> --
>> >> Wayne Boatwright
>> >>
>> >
>> > Still too crumbly; other than porridge, anything made with oat flakes
>> > or pinhead oats just doesn't work for me. The oat flour I use is made
>> > from finely-ground oat flakes.
>> >
>>
>> You're just using the wrong damn recipe.
>>
>> Anzac bikkies come in a variety of 'modes'. Some are crunchy, but the
>> *real* ones are soft and chewy.
>
> So is the recipe/link you posted the 'right' recipe? Have only been
> offered them made by others and have never made them myself. Can't stand
> any crumbly biscuit regardless of the grain used to make them.
>



Just add a touch more Golden Syrup to make them chewy.

Oh pshaw, on Tue 04 Dec 2007 07:41:10a, Arri London meant to say...

>
>
> Wayne Boatwright wrote:
>>
>> Oh pshaw, on Sun 02 Dec 2007 10:08:39p, Arri London meant to say...
>>
>> >
>> >
>> > Wayne Boatwright wrote:
>> >>
>> >> Oh pshaw, on Sat 01 Dec 2007 10:11:38p, Arri London meant to say...
>> >>
>> >> >
>> >> >
>> >> > PeterLucas wrote:
>> >> >>
>> >> >> Arri London > wrote in
>> >> >> :
>> >> >>
>> >> >> >
>> >> >> >
>> >> >> > PeterLucas wrote:
>> >> >> >>
>> >> >> >> Wayne Boatwright > wrote in
>> >> >> >> 3.184:
>> >> >> >>
>> >> >> >> > Oh pshaw, on Thu 29 Nov 2007 06:22:02p, Arri London meant to
>> >> >> >> > say...
>> >> >> >> >
>> >> >> >> >> LOL it's going to be a large bowl of oatmeal! Doc requested
>> >> >> >> >> panel of blood tests for me and one of them is the dreaded
>> >> >> >> >> lipid panel. Haven't had any saturated fats all week and
have
>> >> >> >> >> had oatmeal more than once. Good thing I like oatmeal.
Fasting
>> >> >> >> >> is always a pain though.
>> >> >> >> >>
>> >> >> >> >> Thinking of some Taylor Pork Roll for my delayed
>> >> >> >> >> breakfast...how's that for heart attack on a roll ROTFL!
>> >> >> >> >
>> >> >> >> > I'd much rather eat oatmeal than Taylor pork roll.
>> >> >> >> >
>> >> >> >>
>> >> >> >> I'd rather beat my head against a door jamb till I lapse in
>> >> >> >> unconsciousness than eat porridge (oatmeal) everyday.
>> >> >> >
>> >> >> > LOL we don't eat porridge of any sort every day. But it's good a
>> >> >> > couple times a week, alternated with rice porridge and semolina
>> >> >> > porridge.
>> >> >> >
>> >> >>
>> >> >> Where's the door jamb?
>> >> >
>> >> > Hey suit yourself.
>> >> >
>> >> >>
>> >> >> Someone can spoon feed that shit to me when I'm 105 years old and
>> >> >> don't have the energy to tell them to 'coff.
>> >> >
>> >> > Let's hope you live that long then...
>> >> >>
>> >> >> Till then, I'll just use the oats in Anzac biscuits.
>> >> >>
>> >> >> http://www.goodrecipes.com.au/index.php?
>> >> >> option=com_recipebookpro&func=detail&Itemid=7&id=5 711&catid=0
>> >> >>
>> >> >> http://tinyurl.com/2ou74z
>> >> >
>> >> > Nothing personal but I hate any kind of biscuit with oats in it
>> >> > unless it's oat flour. People in my lab used to raid my biscuit
>> >> > drawer in the office and always replaced them with some crumbly oat
>> >> > biscuits. Just not my style.
>> >>
>> >> Arri, I don't recall anyone demanding that you eat oats, in any form.
>> >>
>> >> OTOH, I happen to like them in almost every form. :-)
>> >>
>> >> --
>> >> Wayne Boatwright
>> >>
>> >>
>> >
>> > LOL I know that Wayne. It's the texture of most 'oatmeal'
>> > biscuits/cookies that annoys me. The porridge and the oat-flour bread
I
>> > make are just fine.
>> >
>>
>> How about Anzac biscuits? They seem to have a texture different than
most
>> oatmeal cookies/biscuits commonly available.
>>
>> --
>> Wayne Boatwright
>>
>
> Still too crumbly; other than porridge, anything made with oat flakes or
> pinhead oats just doesn't work for me. The oat flour I use is made from
> finely-ground oat flakes.
>

Well, whatever works, I guess. I have always liked oatmeal (flakes or
pinhead) in all forms of preparation.

--
Wayne Boatwright

Date: December(XII) 4th(IV),2007(MMVII)

*******************************************
Countdown 'til Christmas
2wks 4dys 16hrs
*******************************************
Useless Invention: Checkered paint.
*******************************************

Arri London > wrote in :

>
>
> PeterLucas wrote:
>>
>> Arri London > wrote in
>> :
>>
>> >
>> >
>> > PeterLucas wrote:
>> >>
>> >> Arri London > wrote in
>> >> :
>> >>
>> >> >> >
>> >> >>
>> >> >> How about Anzac biscuits? They seem to have a texture
>> >> >> different than most oatmeal cookies/biscuits commonly
>> >> >> available.
>> >> >>
>> >> >> --
>> >> >> Wayne Boatwright
>> >> >>
>> >> >
>> >> > Still too crumbly; other than porridge, anything made with oat
>> >> > flakes or pinhead oats just doesn't work for me. The oat flour I
>> >> > use is made from finely-ground oat flakes.
>> >> >
>> >>
>> >> You're just using the wrong damn recipe.
>> >>
>> >> Anzac bikkies come in a variety of 'modes'. Some are crunchy, but
>> >> the *real* ones are soft and chewy.
>> >
>> > So is the recipe/link you posted the 'right' recipe? Have only been
>> > offered them made by others and have never made them myself. Can't
>> > stand any crumbly biscuit regardless of the grain used to make
>> > them.
>> >
>>
>> Just add a touch more Golden Syrup to make them chewy.
>
> TY might give them a try then, as soon as I get some cane syrup.
> Suppose corn syrup (cheaper and more readily available here in the US)
> would work too, although the taste would be different.
>



I wouldn't use the corn syrup. The Golden syrup is used for taste and
colour.


http://www.csrsugar.com.au/ViewProduct.aspx?id=9

http://en.wikipedia.org/wiki/Golden_syrup

PeterLucas wrote:
>
> Arri London > wrote in :
>
> >
> >
> > PeterLucas wrote:
> >>
> >> Arri London > wrote in :
> >>
> >> >> >
> >> >>
> >> >> How about Anzac biscuits? They seem to have a texture different than
> >> >> most oatmeal cookies/biscuits commonly available.
> >> >>
> >> >> --
> >> >> Wayne Boatwright
> >> >>
> >> >
> >> > Still too crumbly; other than porridge, anything made with oat flakes
> >> > or pinhead oats just doesn't work for me. The oat flour I use is made
> >> > from finely-ground oat flakes.
> >> >
> >>
> >> You're just using the wrong damn recipe.
> >>
> >> Anzac bikkies come in a variety of 'modes'. Some are crunchy, but the
> >> *real* ones are soft and chewy.
> >
> > So is the recipe/link you posted the 'right' recipe? Have only been
> > offered them made by others and have never made them myself. Can't stand
> > any crumbly biscuit regardless of the grain used to make them.
> >
>
> Just add a touch more Golden Syrup to make them chewy.

TY might give them a try then, as soon as I get some cane syrup. Suppose
corn syrup (cheaper and more readily available here in the US) would
work too, although the taste would be different.

Arri London > wrote in :

>

>> >> >> You're just using the wrong damn recipe.
>> >> >>
>> >> >> Anzac bikkies come in a variety of 'modes'. Some are crunchy,
but
>> >> >> the *real* ones are soft and chewy.
>> >> >
>> >> > So is the recipe/link you posted the 'right' recipe? Have only
been
>> >> > offered them made by others and have never made them myself.
Can't
>> >> > stand any crumbly biscuit regardless of the grain used to make
>> >> > them.
>> >> >
>> >>
>> >> Just add a touch more Golden Syrup to make them chewy.
>> >
>> > TY might give them a try then, as soon as I get some cane syrup.
>> > Suppose corn syrup (cheaper and more readily available here in the
US)
>> > would work too, although the taste would be different.
>> >
>>
>> I wouldn't use the corn syrup. The Golden syrup is used for taste and
>> colour.
>>
>> http://www.csrsugar.com.au/ViewProduct.aspx?id=9
>>
>> http://en.wikipedia.org/wiki/Golden_syrup
>
> LOL I know what golden syrup is;


I forgot you're an ex-Pom ;-)


>corn syrup is a novelty in the UK
> (where I used to live). However corn syrup here in the US also comes
in
> a darker form if colour is what's needed. Of course it won't taste the
> same. The biscuits themselves won't taste precisely the same anyway,
as
> all the ingredients are different from what you'd use.
>


Oh well, you can only try :-)

PeterLucas wrote:
>
> Arri London > wrote in :
>
> >
> >
> > PeterLucas wrote:
> >>
> >> Arri London > wrote in
> >> :
> >>
> >> >
> >> >
> >> > PeterLucas wrote:
> >> >>
> >> >> Arri London > wrote in
> >> >> :
> >> >>
> >> >> >> >
> >> >> >>
> >> >> >> How about Anzac biscuits? They seem to have a texture
> >> >> >> different than most oatmeal cookies/biscuits commonly
> >> >> >> available.
> >> >> >>
> >> >> >> --
> >> >> >> Wayne Boatwright
> >> >> >>
> >> >> >
> >> >> > Still too crumbly; other than porridge, anything made with oat
> >> >> > flakes or pinhead oats just doesn't work for me. The oat flour I
> >> >> > use is made from finely-ground oat flakes.
> >> >> >
> >> >>
> >> >> You're just using the wrong damn recipe.
> >> >>
> >> >> Anzac bikkies come in a variety of 'modes'. Some are crunchy, but
> >> >> the *real* ones are soft and chewy.
> >> >
> >> > So is the recipe/link you posted the 'right' recipe? Have only been
> >> > offered them made by others and have never made them myself. Can't
> >> > stand any crumbly biscuit regardless of the grain used to make
> >> > them.
> >> >
> >>
> >> Just add a touch more Golden Syrup to make them chewy.
> >
> > TY might give them a try then, as soon as I get some cane syrup.
> > Suppose corn syrup (cheaper and more readily available here in the US)
> > would work too, although the taste would be different.
> >
>
> I wouldn't use the corn syrup. The Golden syrup is used for taste and
> colour.
>
> http://www.csrsugar.com.au/ViewProduct.aspx?id=9
>
> http://en.wikipedia.org/wiki/Golden_syrup

LOL I know what golden syrup is; corn syrup is a novelty in the UK
(where I used to live). However corn syrup here in the US also comes in
a darker form if colour is what's needed. Of course it won't taste the
same. The biscuits themselves won't taste precisely the same anyway, as
all the ingredients are different from what you'd use.

Oh pshaw, on Wed 05 Dec 2007 08:03:27p, Arri London meant to say...

>
>
> PeterLucas wrote:
>>
>> Arri London > wrote in :
>>
>> >
>> >
>> > PeterLucas wrote:
>> >>
>> >> Arri London > wrote in
>> >> :
>> >>
>> >> >
>> >> >
>> >> > PeterLucas wrote:
>> >> >>
>> >> >> Arri London > wrote in
>> >> >> :
>> >> >>
>> >> >> >> >
>> >> >> >>
>> >> >> >> How about Anzac biscuits? They seem to have a texture
>> >> >> >> different than most oatmeal cookies/biscuits commonly
>> >> >> >> available.
>> >> >> >>
>> >> >> >> --
>> >> >> >> Wayne Boatwright
>> >> >> >>
>> >> >> >
>> >> >> > Still too crumbly; other than porridge, anything made with oat
>> >> >> > flakes or pinhead oats just doesn't work for me. The oat flour I
>> >> >> > use is made from finely-ground oat flakes.
>> >> >> >
>> >> >>
>> >> >> You're just using the wrong damn recipe.
>> >> >>
>> >> >> Anzac bikkies come in a variety of 'modes'. Some are crunchy, but
>> >> >> the *real* ones are soft and chewy.
>> >> >
>> >> > So is the recipe/link you posted the 'right' recipe? Have only been
>> >> > offered them made by others and have never made them myself. Can't
>> >> > stand any crumbly biscuit regardless of the grain used to make
>> >> > them.
>> >> >
>> >>
>> >> Just add a touch more Golden Syrup to make them chewy.
>> >
>> > TY might give them a try then, as soon as I get some cane syrup.
>> > Suppose corn syrup (cheaper and more readily available here in the US)
>> > would work too, although the taste would be different.
>> >
>>
>> I wouldn't use the corn syrup. The Golden syrup is used for taste and
>> colour.
>>
>> http://www.csrsugar.com.au/ViewProduct.aspx?id=9
>>
>> http://en.wikipedia.org/wiki/Golden_syrup
>
> LOL I know what golden syrup is; corn syrup is a novelty in the UK
> (where I used to live). However corn syrup here in the US also comes in
> a darker form if colour is what's needed. Of course it won't taste the
> same. The biscuits themselves won't taste precisely the same anyway, as
> all the ingredients are different from what you'd use.
>

I'd call golden syrup a staple in the UK, not a novelty. Karo corn syrup
used to come in more than just the light (clear) and dark varieties. There
was/is one flavored like a pancake syrup, and there was one (I don't
believe it' still produced) that was a good deal like golden syrup.

I usually keep a can of golden syrup on hand, but I have substituted half
light and half dark Karo in its place when making Anzac biscuits. It was a
reasonable substitute. Using the straight dark flavor is a bit strong.

--
Wayne Boatwright

Date: December(XII) 5th(V),2007(MMVII)

*******************************************
Countdown 'til Christmas
2wks 3dys 2hrs 45mins
*******************************************
If you love something, set it free. If
it doesn't return, it was never yours
anyway. If it does, love it forever.

Oh pshaw, on Wed 05 Dec 2007 07:57:31p, PeterLucas meant to say...

> Arri London > wrote in :
>
>>
>
>>> >> >> You're just using the wrong damn recipe.
>>> >> >>
>>> >> >> Anzac bikkies come in a variety of 'modes'. Some are crunchy,
>>> >> >> but the *real* ones are soft and chewy.
>>> >> >
>>> >> > So is the recipe/link you posted the 'right' recipe? Have only
>>> >> > been offered them made by others and have never made them
>>> >> > myself. Can't stand any crumbly biscuit regardless of the grain
>>> >> > used to make them.
>>> >> >
>>> >>
>>> >> Just add a touch more Golden Syrup to make them chewy.
>>> >
>>> > TY might give them a try then, as soon as I get some cane syrup.
>>> > Suppose corn syrup (cheaper and more readily available here in the
>>> > US) would work too, although the taste would be different.
>>> >
>>>
>>> I wouldn't use the corn syrup. The Golden syrup is used for taste and
>>> colour.
>>>
>>> http://www.csrsugar.com.au/ViewProduct.aspx?id=9
>>>
>>> http://en.wikipedia.org/wiki/Golden_syrup
>>
>> LOL I know what golden syrup is;
>
>
> I forgot you're an ex-Pom ;-)
>
>
>>corn syrup is a novelty in the UK
>> (where I used to live). However corn syrup here in the US also comes
>> in a darker form if colour is what's needed. Of course it won't taste
>> the same. The biscuits themselves won't taste precisely the same
>> anyway, as all the ingredients are different from what you'd use.
>>
>
>
> Oh well, you can only try :-)
>
>
>
>

A friend of mine from Sydney once sent me a large batch of Anzac biscuits
she had baked and they were delicious. I have used her recipe and
virtually duplicated the same taste and texture. Obtaining the right
ingredients in the US isn't all that difficult if one really wants to make
them. Most supermarkets do not carry dessicated coconut, but most natural
food and health food shops do. (Supermarkets usually carry only sweetened
coconut.) Golden syrup is relatively easy to find. The remaining
ingredients are usually staples in an USian household.

--
Wayne Boatwright

Date: Wednesday, Dec(XII) 5th(V),2007(MMVII)

*******************************************
Countdown 'til Christmas
2wks 3dys 2hrs 30mins
*******************************************
If you only want to go 500 miles, can
you begin with a halfstep?
*******************************************

Oh pshaw, on Thu 06 Dec 2007 06:32:34a, Janet Baraclough meant to say...

> The message 4>
> from Wayne Boatwright > contains these words:
>
>> Oh pshaw, on Wed 05 Dec 2007 08:03:27p, Arri London meant to say...
>
>
>> > LOL I know what golden syrup is; corn syrup is a novelty in the UK
>
>> >
>
>> I'd call golden syrup a staple in the UK, not a novelty.
>
> Golden syrup is a staple in the UK, but he was talking about
> sornsyrup being a novelty in the UK, which it is.
>
> Janet
>

Oops, I misread that.

--
Wayne Boatwright

Date: Thursday, Dec 06,2007

*******************************************
Countdown 'til Christmas
2wks 2dys 16hrs 15mins
*******************************************
I like life. It's something to do.
--Ronnie Shakes.
*******************************************

PeterLucas wrote:
>
> Arri London > wrote in :
>
> >
>
> >> >> >> You're just using the wrong damn recipe.
> >> >> >>
> >> >> >> Anzac bikkies come in a variety of 'modes'. Some are crunchy,
> but
> >> >> >> the *real* ones are soft and chewy.
> >> >> >
> >> >> > So is the recipe/link you posted the 'right' recipe? Have only
> been
> >> >> > offered them made by others and have never made them myself.
> Can't
> >> >> > stand any crumbly biscuit regardless of the grain used to make
> >> >> > them.
> >> >> >
> >> >>
> >> >> Just add a touch more Golden Syrup to make them chewy.
> >> >
> >> > TY might give them a try then, as soon as I get some cane syrup.
> >> > Suppose corn syrup (cheaper and more readily available here in the
> US)
> >> > would work too, although the taste would be different.
> >> >
> >>
> >> I wouldn't use the corn syrup. The Golden syrup is used for taste and
> >> colour.
> >>
> >> http://www.csrsugar.com.au/ViewProduct.aspx?id=9
> >>
> >> http://en.wikipedia.org/wiki/Golden_syrup
> >
> > LOL I know what golden syrup is;
>
> I forgot you're an ex-Pom ;-)

LOL not really a Pom at all!

> >corn syrup is a novelty in the UK
> > (where I used to live). However corn syrup here in the US also comes
> in
> > a darker form if colour is what's needed. Of course it won't taste the
> > same. The biscuits themselves won't taste precisely the same anyway,
> as
> > all the ingredients are different from what you'd use.
> >
>
> Oh well, you can only try :-)

Thinking I will TY. My mother likes things with oats in them. Not the
sort of biscuit that can be bought around here very readily.

Miss my 'Jaffa cakes' too. Do you have those down there? There is a
recipe on the net but doesn't have the 'smashing orangey bit' LOL!

Wayne Boatwright wrote:
>
> Oh pshaw, on Wed 05 Dec 2007 08:03:27p, Arri London meant to say...
>
> >
> >
> > PeterLucas wrote:
> >>
> >> Arri London > wrote in :
> >>
> >> >
> >> >
> >> > PeterLucas wrote:
> >> >>
> >> >> Arri London > wrote in
> >> >> :
> >> >>
> >> >> >
> >> >> >
> >> >> > PeterLucas wrote:
> >> >> >>
> >> >> >> Arri London > wrote in
> >> >> >> :
> >> >> >>
> >> >> >> >> >
> >> >> >> >>
> >> >> >> >> How about Anzac biscuits? They seem to have a texture
> >> >> >> >> different than most oatmeal cookies/biscuits commonly
> >> >> >> >> available.
> >> >> >> >>
> >> >> >> >> --
> >> >> >> >> Wayne Boatwright
> >> >> >> >>
> >> >> >> >
> >> >> >> > Still too crumbly; other than porridge, anything made with oat
> >> >> >> > flakes or pinhead oats just doesn't work for me. The oat flour I
> >> >> >> > use is made from finely-ground oat flakes.
> >> >> >> >
> >> >> >>
> >> >> >> You're just using the wrong damn recipe.
> >> >> >>
> >> >> >> Anzac bikkies come in a variety of 'modes'. Some are crunchy, but
> >> >> >> the *real* ones are soft and chewy.
> >> >> >
> >> >> > So is the recipe/link you posted the 'right' recipe? Have only been
> >> >> > offered them made by others and have never made them myself. Can't
> >> >> > stand any crumbly biscuit regardless of the grain used to make
> >> >> > them.
> >> >> >
> >> >>
> >> >> Just add a touch more Golden Syrup to make them chewy.
> >> >
> >> > TY might give them a try then, as soon as I get some cane syrup.
> >> > Suppose corn syrup (cheaper and more readily available here in the US)
> >> > would work too, although the taste would be different.
> >> >
> >>
> >> I wouldn't use the corn syrup. The Golden syrup is used for taste and
> >> colour.
> >>
> >> http://www.csrsugar.com.au/ViewProduct.aspx?id=9
> >>
> >> http://en.wikipedia.org/wiki/Golden_syrup
> >
> > LOL I know what golden syrup is; corn syrup is a novelty in the UK
> > (where I used to live). However corn syrup here in the US also comes in
> > a darker form if colour is what's needed. Of course it won't taste the
> > same. The biscuits themselves won't taste precisely the same anyway, as
> > all the ingredients are different from what you'd use.
> >
>
> I'd call golden syrup a staple in the UK, not a novelty.

LOL read my text: called *corn syrup* a novelty in the UK. Golden syrup
is indeed standard.

>Karo corn syrup
> used to come in more than just the light (clear) and dark varieties. There
> was/is one flavored like a pancake syrup, and there was one (I don't
> believe it' still produced) that was a good deal like golden syrup.

Haven't seen any corn syrup except the dark and light. Cane syrup can be
bought in the US but is considerably more expensive than in the UK. So I
don't buy it; corn syrup is cheap.


> I usually keep a can of golden syrup on hand, but I have substituted half
> light and half dark Karo in its place when making Anzac biscuits. It was a
> reasonable substitute. Using the straight dark flavor is a bit strong.
>

At the moment we only have the light syrup anyway. Maybe mix light syrup
with a little molasses sugar or dark brown sugar...

Wayne Boatwright wrote:
>
> Oh pshaw, on Thu 06 Dec 2007 06:32:34a, Janet Baraclough meant to say...
>
> > The message 4>
> > from Wayne Boatwright > contains these words:
> >
> >> Oh pshaw, on Wed 05 Dec 2007 08:03:27p, Arri London meant to say...
> >
> >
> >> > LOL I know what golden syrup is; corn syrup is a novelty in the UK
> >
> >> >
> >
> >> I'd call golden syrup a staple in the UK, not a novelty.
> >
> > Golden syrup is a staple in the UK, but he was talking about
> > sornsyrup being a novelty in the UK, which it is.
> >
> > Janet
> >
>
> Oops, I misread that.
>
> --
> Wayne Boatwright


LOL yes you did! But we know what you meant...