I was just in a community theater play that was about an
Italian-American family. I made home-made cannoli for the cast and now I
have about 2 pounds of full-fat ricotta. (The cannoli were awesome but
hugely labor intensive)

I found this recipe on the Internet with some additional notes. I'd like
to hear any suggestions that y'all might have. I want to make it
tomorrow night so I can take it to a Valentine party on Thursday.

What do you think of taking out the orange zest,cinnamon and one egg and
adding 1/3 cup of Amoretto instead? Should the proportion be different -
like 1/4 cup of amaretto and one less egg?

I need some expert advice.

TIA


* Exported from MasterCook *

Sicilian Ricotta Cheesecake

Recipe By :Nicole
Serving Size : 12 Preparation Time :0:00
Categories : cakes desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pound ricotta cheese
2/3 cup white sugar
1/3 cup all-purpose flour
6 eggs
1/4 teaspoon cinnamon -- ground
2 teaspoon orange zest
2 teaspoon vanilla extract
1/8 teaspoon salt

Preheat oven to 300 degrees F (150 degrees C). Set rack in the middle
of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out
excess flour.

Place the ricotta in a large mixing bowl, and stir it as smooth as
possible with a rubber spatula. Stir the sugar and flour together
thoroughly into the ricotta. Stir in the eggs 1 at a time. Blend in
the vanilla, cinnamon, orange zest, and salt. Pour batter into the
prepared pan.

Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, until a
light golden color. Make sure the center is fairly firm, and the point
of a sharp knife inserted in the center comes out clean. Cool on a wire
rack. It will sink slightly as it cools. Cover, and chill till serving
time.

Cuisine:
"Italian"
Source:
"allRecipes.com"
S(URL):
"http://allrecipes.com/Recipe/Sicilian-Ricotta-Cheesecake/Detail.aspx"
Yield:
"1 9 1/2 inch round cheeseca"
- - - - - - - - - - - - - - - - - - -



NOTES : Leave out orange zest and cinnamon and add 1/3 cup of Amaretto.
One reviewer uses 5 eggs. Cake takes longer than recipe.




--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Janet Wilder wrote:
>
> What do you think of taking out the orange zest,cinnamon and one egg and
> adding 1/3 cup of Amoretto instead? Should the proportion be different -
> like 1/4 cup of amaretto and one less egg?

> * Exported from MasterCook *
>
> Sicilian Ricotta Cheesecake
>
> Recipe By :Nicole
> Serving Size : 12 Preparation Time :0:00
> Categories : cakes desserts
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 pound ricotta cheese
> 2/3 cup white sugar
> 1/3 cup all-purpose flour
> 6 eggs
> 1/4 teaspoon cinnamon -- ground
> 2 teaspoon orange zest
> 2 teaspoon vanilla extract
> 1/8 teaspoon salt


You can take the zest and cinnamon out with no problem. They don't need
substitution. The eggs are there to help the batter firm up. If you
take one out, you run the risk of the cheesecake being watery. Think of
the way eggs get firm when they're heated. They're there to thicken.
Then, when you add the amaretto, you're adding something else that's
watery. Bad combination. The pie might never set.


But you want a nice amaretto-almondy flavor.


Keep the same number of eggs. Skip the zest and cinnamon. Use only one
teaspoon of vanilla extract, and use a teaspoon of almond extract in its
place. When the pie is done and out of the oven and set, sprinkle on
the smallest amount of amaretto, just enough to give it a little flavor
and aroma of the real thing.


--Lia

On Feb 12, 6:19*pm, Julia Altshuler > wrote:
> Janet Wilder wrote:
>
> > What do you think of taking out the orange zest,cinnamon and one egg and
> > adding 1/3 cup of Amoretto instead? Should the proportion be different -
> > like 1/4 cup of amaretto and one less egg?
> > * Exported from MasterCook *
>
> > * * * * * * * * * * * *Sicilian Ricotta Cheesecake
>
> > Recipe By * * :Nicole
> > Serving Size *: 12 * *Preparation Time :0:00
> > Categories * *: cakes * * * * * * * * * * * * * desserts
>
> > * Amount *Measure * * * Ingredient -- Preparation Method
> > -------- *------------ *--------------------------------
> > * 2 * * * * * * *pound *ricotta cheese
> > * * *2/3 * * * * * cup *white sugar
> > * * *1/3 * * * * * cup *all-purpose flour
> > * 6 * * * * * * * * * * eggs
> > * * *1/4 * * *teaspoon *cinnamon -- ground
> > * 2 * * * * * teaspoon *orange zest
> > * 2 * * * * * teaspoon *vanilla extract
> > * * *1/8 * * *teaspoon *salt
>
> You can take the zest and cinnamon out with no problem. *They don't need
> substitution. *The eggs are there to help the batter firm up. *If you
> take one out, you run the risk of the cheesecake being watery. *Think of
> the way eggs get firm when they're heated. *They're there to thicken.
> Then, when you add the amaretto, you're adding something else that's
> watery. *Bad combination. *The pie might never set.
>
> But you want a nice amaretto-almondy flavor.
>
> Keep the same number of eggs. *Skip the zest and cinnamon. *Use only one
> teaspoon of vanilla extract, and use a teaspoon of almond extract in its
> place. *When the pie is done and out of the oven and set, sprinkle on
> the smallest amount of amaretto, just enough to give it a little flavor
> and aroma of the real thing.
>
> --Lia- Hide quoted text -
>
> - Show quoted text -

Perfect advice!

On Feb 13, 11:17*am, "kilikini" > wrote:
> merryb wrote:
> > On Feb 12, 6:19 pm, Julia Altshuler > wrote:
> >> Janet Wilder wrote:
>
> >>> What do you think of taking out the orange zest,cinnamon and one
> >>> egg and adding 1/3 cup of Amoretto instead? Should the proportion
> >>> be different - like 1/4 cup of amaretto and one less egg?
> >>> * Exported from MasterCook *
>
> >>> Sicilian Ricotta Cheesecake
>
> >>> Recipe By :Nicole
> >>> Serving Size : 12 Preparation Time :0:00
> >>> Categories : cakes desserts
>
> >>> Amount Measure Ingredient -- Preparation Method
> >>> -------- ------------ --------------------------------
> >>> 2 pound ricotta cheese
> >>> 2/3 cup white sugar
> >>> 1/3 cup all-purpose flour
> >>> 6 eggs
> >>> 1/4 teaspoon cinnamon -- ground
> >>> 2 teaspoon orange zest
> >>> 2 teaspoon vanilla extract
> >>> 1/8 teaspoon salt
>
> >> You can take the zest and cinnamon out with no problem. They don't
> >> need substitution. The eggs are there to help the batter firm up. If
> >> you take one out, you run the risk of the cheesecake being watery.
> >> Think of the way eggs get firm when they're heated. They're there to
> >> thicken. Then, when you add the amaretto, you're adding something
> >> else that's watery. Bad combination. The pie might never set.
>
> >> But you want a nice amaretto-almondy flavor.
>
> >> Keep the same number of eggs. Skip the zest and cinnamon. Use only
> >> one teaspoon of vanilla extract, and use a teaspoon of almond
> >> extract in its place. When the pie is done and out of the oven and
> >> set, sprinkle on the smallest amount of amaretto, just enough to
> >> give it a little flavor and aroma of the real thing.
>
> >> --Lia- Hide quoted text -
>
> >> - Show quoted text -
>
> > Perfect advice!
>
> I liked her advice, too! *:~)
>
> kili- Hide quoted text -
>
> - Show quoted text -

I worked in a restaurant where we made a ricotta cheesecake on a
pistachio crust, served with a raspberry coulis- ricotta makes a nice
cheesecake.

"merryb" > wrote in message news:031699a4-327a-4d8b-a268-
I worked in a restaurant where we made a ricotta cheesecake on a
pistachio crust, served with a raspberry coulis- ricotta makes a nice
cheesecake.


Merryb,
What a beautiful combination!
Will the pistachio when ground hold together just like grinding of almonds.
IOW, grind fine and press down onto the pan?
Thanks.
Dee Dee

On Feb 13, 2:02*pm, "Dee.Dee" > wrote:
> "merryb" > wrote in message news:031699a4-327a-4d8b-a268-
>
> I worked in a restaurant where we made a ricotta cheesecake on a
> pistachio crust, served with a raspberry coulis- ricotta makes a nice
> cheesecake.
>
> Merryb,
> What a beautiful combination!
> Will the pistachio when ground hold together just like grinding of almonds..
> IOW, grind fine and press down onto the pan?
> Thanks.
> Dee Dee

Thank you- came up with that combo meself...Yes, I coarsly ground or
finely chopped pistachios- added a couple of Tbls of granulated sugar,
and melted butter to bind together. Press into pan, & bake in a med.
oven just like you would a graham cracker crust.

"merryb" > wrote in message
...
On Feb 13, 2:02 pm, "Dee.Dee" > wrote:
> "merryb" > wrote in message news:031699a4-327a-4d8b-a268-
>
> I worked in a restaurant where we made a ricotta cheesecake on a
> pistachio crust, served with a raspberry coulis- ricotta makes a nice
> cheesecake.
>
> Merryb,
> What a beautiful combination!
> Will the pistachio when ground hold together just like grinding of
> almonds.
> IOW, grind fine and press down onto the pan?
> Thanks.
> Dee Dee

Thank you- came up with that combo meself...Yes, I coarsly ground or
finely chopped pistachios- added a couple of Tbls of granulated sugar,
and melted butter to bind together. Press into pan, & bake in a med.
oven just like you would a graham cracker crust.




Creative, YES!
Saved to file -- I keep pistachios on hand all times. They are fabulous for
health.
Dee Dee

On Feb 13, 2:42*pm, "Dee.Dee" > wrote:
> "merryb" > wrote in message
>
> ...
> On Feb 13, 2:02 pm, "Dee.Dee" > wrote:
>
> > "merryb" > wrote in message news:031699a4-327a-4d8b-a268-
>
> > I worked in a restaurant where we made a ricotta cheesecake on a
> > pistachio crust, served with a raspberry coulis- ricotta makes a nice
> > cheesecake.
>
> > Merryb,
> > What a beautiful combination!
> > Will the pistachio when ground hold together just like grinding of
> > almonds.
> > IOW, grind fine and press down onto the pan?
> > Thanks.
> > Dee Dee
>
> Thank you- came up with that combo meself...Yes, I coarsly ground or
> finely chopped pistachios- added a couple of Tbls of granulated sugar,
> and melted butter to bind together. Press into pan, & bake in a med.
> oven just like you would a graham cracker crust.
>
> Creative, YES!
> Saved to file -- I keep pistachios on hand all times. *They are fabulous for
> health.
> Dee Dee

They are my favorite nut (besides my SO)! Not the most popular nut in
the US, for whatever strange reason.

Julia Altshuler wrote:
> Janet Wilder wrote:
>>
>> What do you think of taking out the orange zest,cinnamon and one egg
>> and adding 1/3 cup of Amoretto instead? Should the proportion be
>> different - like 1/4 cup of amaretto and one less egg?
>
>> * Exported from MasterCook *
>>
>> Sicilian Ricotta Cheesecake
>>
>> Recipe By :Nicole
>> Serving Size : 12 Preparation Time :0:00
>> Categories : cakes desserts
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 2 pound ricotta cheese
>> 2/3 cup white sugar
>> 1/3 cup all-purpose flour
>> 6 eggs
>> 1/4 teaspoon cinnamon -- ground
>> 2 teaspoon orange zest
>> 2 teaspoon vanilla extract
>> 1/8 teaspoon salt
>
>
> You can take the zest and cinnamon out with no problem. They don't need
> substitution. The eggs are there to help the batter firm up. If you
> take one out, you run the risk of the cheesecake being watery. Think of
> the way eggs get firm when they're heated. They're there to thicken.
> Then, when you add the amaretto, you're adding something else that's
> watery. Bad combination. The pie might never set.
>
>
> But you want a nice amaretto-almondy flavor.
>
>
> Keep the same number of eggs. Skip the zest and cinnamon. Use only one
> teaspoon of vanilla extract, and use a teaspoon of almond extract in its
> place. When the pie is done and out of the oven and set, sprinkle on
> the smallest amount of amaretto, just enough to give it a little flavor
> and aroma of the real thing.
>
>
> --Lia
>
Thanks for the advice. It sounds good to me. That's why I asked you mavens.

Preciate it.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Wed 13 Feb 2008 03:42:32p, Dee.Dee told us...

>
> "merryb" > wrote in message
> ...
> On Feb 13, 2:02 pm, "Dee.Dee" > wrote:
>> "merryb" > wrote in message
>> news:031699a4-327a-4d8b-a268-
>>
>> I worked in a restaurant where we made a ricotta cheesecake on a
>> pistachio crust, served with a raspberry coulis- ricotta makes a nice
>> cheesecake.
>>
>> Merryb,
>> What a beautiful combination!
>> Will the pistachio when ground hold together just like grinding of
>> almonds. IOW, grind fine and press down onto the pan?
>> Thanks.
>> Dee Dee
>
> Thank you- came up with that combo meself...Yes, I coarsly ground or
> finely chopped pistachios- added a couple of Tbls of granulated sugar,
> and melted butter to bind together. Press into pan, & bake in a med.
> oven just like you would a graham cracker crust.
>
>
>
>
> Creative, YES!
> Saved to file -- I keep pistachios on hand all times. They are fabulous
> for health.
> Dee Dee
>
>

They're not so great for my waistline. :-) But pistachios are one my very
favorite nuts.

--
Wayne Boatwright

*******************************************
Date: Tuesday, 02(II)/12(XII)/08(MMVIII)
Today is: Lincoln's Birthday
*******************************************
The universe is really here to amuse
and serve us. It's true.
*******************************************

"Wayne Boatwright" > wrote in message
.184...
> On Wed 13 Feb 2008 03:42:32p, Dee.Dee told us...
>
>>
>> "merryb" > wrote in message
>> ...
>> On Feb 13, 2:02 pm, "Dee.Dee" > wrote:
>>> "merryb" > wrote in message
>>> news:031699a4-327a-4d8b-a268-
>>>
>>> I worked in a restaurant where we made a ricotta cheesecake on a
>>> pistachio crust, served with a raspberry coulis- ricotta makes a nice
>>> cheesecake.
>>>
>>> Merryb,
>>> What a beautiful combination!
>>> Will the pistachio when ground hold together just like grinding of
>>> almonds. IOW, grind fine and press down onto the pan?
>>> Thanks.
>>> Dee Dee
>>
>> Thank you- came up with that combo meself...Yes, I coarsly ground or
>> finely chopped pistachios- added a couple of Tbls of granulated sugar,
>> and melted butter to bind together. Press into pan, & bake in a med.
>> oven just like you would a graham cracker crust.
>>
>>
>>
>>
>> Creative, YES!
>> Saved to file -- I keep pistachios on hand all times. They are fabulous
>> for health.
>> Dee Dee
>>
>>
>
> They're not so great for my waistline. :-) But pistachios are one my very
> favorite nuts.
>
> --
> Wayne Boatwright



We try to have a few every day. We buy Trader Joe's which aren't too
expensive. No salt. I think they may be the best 'healthy' nut; but not
sure.

http://www.pistachiohealth.com/pdf/p...eart-study.pdf
Most of the fat in pistachios - almost 90% - is "good" or unsaturated fat,
which can lower blood cholesterol along with the risk of heart disease when
they replace saturated fat in the diet2 .

Dee Dee

Wayne Boatwright wrote:

> They're not so great for my waistline. :-) But pistachios are one my very
> favorite nuts.

Is it me, or are the "fewer peanuts" type of pseudo-premium mixed nut
mixes jam-packed with Brazil nuts now -- possibly more than enough to
compensate for the reduced peanut count? Sure, when I'm spending money on
mixed nuts I don't want them to be heavy to cheap peanuts -- but if
they're going to be cut by X amount of filer, I'd rather they be cut with
peanuts than *Brazil* nuts. Those are just too...I dunno...acidy, or
barky or something for my taste.

Yes, I probably made up "barky".


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

"Blinky the Shark" > wrote in message
news
> Wayne Boatwright wrote:
>
>> They're not so great for my waistline. :-) But pistachios are one my
>> very
>> favorite nuts.
>
> Is it me, or are the "fewer peanuts" type of pseudo-premium mixed nut
> mixes jam-packed with Brazil nuts now -- possibly more than enough to
> compensate for the reduced peanut count? Sure, when I'm spending money on
> mixed nuts I don't want them to be heavy to cheap peanuts -- but if
> they're going to be cut by X amount of filer, I'd rather they be cut with
> peanuts than *Brazil* nuts. Those are just too...I dunno...acidy, or
> barky or something for my taste.
>
> Yes, I probably made up "barky".
>
>
> --
> Blinky


To be considered by some: aflatoxins in Brazil nuts.
Goggle is your friend.
Dee Dee

In article .net>,
Blinky the Shark > wrote:

> but if
> they're going to be cut by X amount of filer, I'd rather they be cut with
> peanuts than *Brazil* nuts. Those are just too...I dunno...acidy, or
> barky or something for my taste.
>
> Yes, I probably made up "barky".

To me, brazil nuts can be either remarkably bland or moldy tasting.
Nothing in between. My bland definition also applies to Macadamias. I
also notice a predominance of Brazil nuts lately in a popular mixed
blend.

leo

Dee.Dee wrote:


> "Blinky the Shark" > wrote in message
> news
>> Wayne Boatwright wrote:
>>
>>> They're not so great for my waistline. :-) But pistachios are one my
>>> very
>>> favorite nuts.
>>
>> Is it me, or are the "fewer peanuts" type of pseudo-premium mixed nut
>> mixes jam-packed with Brazil nuts now -- possibly more than enough to
>> compensate for the reduced peanut count? Sure, when I'm spending money
>> on mixed nuts I don't want them to be heavy to cheap peanuts -- but if
>> they're going to be cut by X amount of filer, I'd rather they be cut
>> with peanuts than *Brazil* nuts. Those are just too...I dunno...acidy,
>> or barky or something for my taste.
>>
>> Yes, I probably made up "barky".
>>
>>
>> --
>> Blinky
>
>
> To be considered by some: aflatoxins in Brazil nuts. Goggle is your
> friend.

Just did. Thanks. Between "No animal species is immune to the acute
toxic effects of aflatoxins including humans; however, humans have an
extraordinarily high tolerance for aflatoxin exposure and rarely succumb
to acute aflatoxicosis" and the fact that I pitch them[1], I think I'm
okay. But I sure wasn't aware of the issue.[2]

Oh, and I think "bitter" was perhaps the word I was looking for, up there,
when I filed my complaint on their flavor. I do like "barky" though.
Rowf! Rowf!

[1] Sometimes I save them up and try to think of somthing to use them for.
Once I chopped some up fine and added them to some granola for breakfast.
But usually, they end up in the garbage.

[2] Wow. This is pretty widespread: "Crops which are frequently affected
include cereals (maize, sorghum, pearl millet, rice, wheat), oilseeds
(peanut, soybean, sunflower, cotton), spices (chile peppers, black pepper,
coriander, turmeric, ginger), and tree nuts (almond, pistachio, walnut,
coconut, brazil nut)."

( all quotes from http://en.wikipedia.org/wiki/Aflatoxin )


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

Leonard Blaisdell wrote:

> In article .net>,
> Blinky the Shark > wrote:
>
>> but if
>> they're going to be cut by X amount of filer, I'd rather they be cut with
>> peanuts than *Brazil* nuts. Those are just too...I dunno...acidy, or
>> barky or something for my taste.
>>
>> Yes, I probably made up "barky".
>
> To me, brazil nuts can be either remarkably bland or moldy tasting.
> Nothing in between. My bland definition also applies to Macadamias. I

I'm with you on bland macadamias. I don't dislike them, but I don't seek
them out -- especially considering their premium price.

> also notice a predominance of Brazil nuts lately in a popular mixed
> blend.

Ahah! It's NOT just me. It IS a conspiracy!

Come to think of it, just about all conspiracy theories, while not
being about nuts, are powered by nuts.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

"Blinky the Shark" > wrote in message
news
> Dee.Dee wrote:
>
>
>> "Blinky the Shark" > wrote in message
>> news
>>> Wayne Boatwright wrote:
>>>
>>>> They're not so great for my waistline. :-) But pistachios are one my
>>>> very
>>>> favorite nuts.
>>>
>>> Is it me, or are the "fewer peanuts" type of pseudo-premium mixed nut
>>> mixes jam-packed with Brazil nuts now -- possibly more than enough to
>>> compensate for the reduced peanut count? Sure, when I'm spending money
>>> on mixed nuts I don't want them to be heavy to cheap peanuts -- but if
>>> they're going to be cut by X amount of filer, I'd rather they be cut
>>> with peanuts than *Brazil* nuts. Those are just too...I dunno...acidy,
>>> or barky or something for my taste.
>>>
>>> Yes, I probably made up "barky".
>>>
>>>
>>> --
>>> Blinky
>>
>>
>> To be considered by some: aflatoxins in Brazil nuts. Goggle is your
>> friend.
>
> Just did. Thanks. Between "No animal species is immune to the acute
> toxic effects of aflatoxins including humans; however, humans have an
> extraordinarily high tolerance for aflatoxin exposure and rarely succumb
> to acute aflatoxicosis" and the fact that I pitch them[1], I think I'm
> okay. But I sure wasn't aware of the issue.[2]
>
> Oh, and I think "bitter" was perhaps the word I was looking for, up there,
> when I filed my complaint on their flavor. I do like "barky" though.
> Rowf! Rowf!
>
> [1] Sometimes I save them up and try to think of somthing to use them for.
> Once I chopped some up fine and added them to some granola for breakfast.
> But usually, they end up in the garbage.
>
> [2] Wow. This is pretty widespread: "Crops which are frequently affected
> include cereals (maize, sorghum, pearl millet, rice, wheat), oilseeds
> (peanut, soybean, sunflower, cotton), spices (chile peppers, black pepper,
> coriander, turmeric, ginger), and tree nuts (almond, pistachio, walnut,
> coconut, brazil nut)."
>
> ( all quotes from http://en.wikipedia.org/wiki/Aflatoxin )
>
>
> --
> Blinky


Sometimes I wonder how oldsters have made it to such an advanced age.
Thanks for the extra wikipedia article. It was interesting to read.
Dee Dee

On Wed 13 Feb 2008 07:47:02p, Dee.Dee told us...

>
> "Wayne Boatwright" > wrote in message
> .184...
>> On Wed 13 Feb 2008 03:42:32p, Dee.Dee told us...
>>
>>>
>>> "merryb" > wrote in message
>>> .
>>> .. On Feb 13, 2:02 pm, "Dee.Dee" > wrote:
>>>> "merryb" > wrote in message
>>>> news:031699a4-327a-4d8b-a268-
>>>>
>>>> I worked in a restaurant where we made a ricotta cheesecake on a
>>>> pistachio crust, served with a raspberry coulis- ricotta makes a nice
>>>> cheesecake.
>>>>
>>>> Merryb,
>>>> What a beautiful combination!
>>>> Will the pistachio when ground hold together just like grinding of
>>>> almonds. IOW, grind fine and press down onto the pan?
>>>> Thanks.
>>>> Dee Dee
>>>
>>> Thank you- came up with that combo meself...Yes, I coarsly ground or
>>> finely chopped pistachios- added a couple of Tbls of granulated sugar,
>>> and melted butter to bind together. Press into pan, & bake in a med.
>>> oven just like you would a graham cracker crust.
>>>
>>>
>>>
>>>
>>> Creative, YES!
>>> Saved to file -- I keep pistachios on hand all times. They are
>>> fabulous for health.
>>> Dee Dee
>>>
>>>
>>
>> They're not so great for my waistline. :-) But pistachios are one my
>> very favorite nuts.
>>
>> --
>> Wayne Boatwright
>
>
>
> We try to have a few every day. We buy Trader Joe's which aren't too
> expensive. No salt. I think they may be the best 'healthy' nut; but
> not sure.

I cannot stop at a "few". :-)

> http://www.pistachiohealth.com/pdf/p...eart-study.pdf
> Most of the fat in pistachios - almost 90% - is "good" or unsaturated
> fat, which can lower blood cholesterol along with the risk of heart
> disease when they replace saturated fat in the diet2 .

Yes, I'd agree that it's good fat, but it's still fat. I can't afford to
eat a lot of fat.



--
Wayne Boatwright

*******************************************
Date: Tuesday, 02(II)/12(XII)/08(MMVIII)
Today is: Lincoln's Birthday
*******************************************
The universe is really here to amuse
and serve us. It's true.
*******************************************

On Wed 13 Feb 2008 07:58:41p, Blinky the Shark told us...

> Wayne Boatwright wrote:
>
>> They're not so great for my waistline. :-) But pistachios are one my
>> very favorite nuts.
>
> Is it me, or are the "fewer peanuts" type of pseudo-premium mixed nut
> mixes jam-packed with Brazil nuts now -- possibly more than enough to
> compensate for the reduced peanut count? Sure, when I'm spending money
> on mixed nuts I don't want them to be heavy to cheap peanuts -- but if
> they're going to be cut by X amount of filer, I'd rather they be cut
> with peanuts than *Brazil* nuts. Those are just too...I dunno...acidy,
> or barky or something for my taste.
>
> Yes, I probably made up "barky".
>
>

I'd rather have the Brazil nuts. If fact, when I do buy the "premium"
mixed nuts, I make sure they contain *no* peanuts. I like peanuts, but on
their own, not as a filler in mixed nuts.

--
Wayne Boatwright

*******************************************
Date: Tuesday, 02(II)/12(XII)/08(MMVIII)
Today is: Lincoln's Birthday
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The universe is really here to amuse
and serve us. It's true.
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On Feb 13, 7:37*pm, "Dee.Dee" > wrote:
> "Blinky the Shark" > wrote in messagenewsan.2008.02.14.02.58.38.510099@thursto n.blinkynet.net...
>
>
>
>
>
> > Wayne Boatwright wrote:
>
> >> They're not so great for my waistline. :-) *But pistachios are one my
> >> very
> >> favorite nuts.
>
> > Is it me, or are the "fewer peanuts" type of pseudo-premium mixed nut
> > mixes jam-packed with Brazil nuts now -- possibly more than enough to
> > compensate for the reduced peanut count? *Sure, when I'm spending money on
> > mixed nuts I don't want them to be heavy to cheap peanuts -- but if
> > they're going to be cut by X amount of filer, I'd rather they be cut with
> > peanuts than *Brazil* nuts. *Those are just too...I dunno...acidy, or
> > barky or something for my taste.
>
> > Yes, I probably made up "barky". *
>
> > --
> > Blinky
>
> To be considered by some: * aflatoxins in Brazil nuts.
> Goggle is your friend.
> Dee Dee- Hide quoted text -
>
> - Show quoted text -

Brazil nuts=grainy

Dee.Dee wrote:

>
> "Blinky the Shark" > wrote in message
> news
>> Dee.Dee wrote:
>>
>>
>>> "Blinky the Shark" > wrote in message
>>> news >>>> Wayne Boatwright wrote:
>>>>
>>>>> They're not so great for my waistline. :-) But pistachios are one my
>>>>> very
>>>>> favorite nuts.
>>>>
>>>> Is it me, or are the "fewer peanuts" type of pseudo-premium mixed nut
>>>> mixes jam-packed with Brazil nuts now -- possibly more than enough to
>>>> compensate for the reduced peanut count? Sure, when I'm spending money
>>>> on mixed nuts I don't want them to be heavy to cheap peanuts -- but if
>>>> they're going to be cut by X amount of filer, I'd rather they be cut
>>>> with peanuts than *Brazil* nuts. Those are just too...I dunno...acidy,
>>>> or barky or something for my taste.
>>>>
>>>> Yes, I probably made up "barky".
>>>>
>>>>
>>>> --
>>>> Blinky
>>>
>>>
>>> To be considered by some: aflatoxins in Brazil nuts. Goggle is your
>>> friend.
>>
>> Just did. Thanks. Between "No animal species is immune to the acute
>> toxic effects of aflatoxins including humans; however, humans have an
>> extraordinarily high tolerance for aflatoxin exposure and rarely succumb
>> to acute aflatoxicosis" and the fact that I pitch them[1], I think I'm
>> okay. But I sure wasn't aware of the issue.[2]
>>
>> Oh, and I think "bitter" was perhaps the word I was looking for, up there,
>> when I filed my complaint on their flavor. I do like "barky" though.
>> Rowf! Rowf!
>>
>> [1] Sometimes I save them up and try to think of somthing to use them for.
>> Once I chopped some up fine and added them to some granola for breakfast.
>> But usually, they end up in the garbage.
>>
>> [2] Wow. This is pretty widespread: "Crops which are frequently affected
>> include cereals (maize, sorghum, pearl millet, rice, wheat), oilseeds
>> (peanut, soybean, sunflower, cotton), spices (chile peppers, black pepper,
>> coriander, turmeric, ginger), and tree nuts (almond, pistachio, walnut,
>> coconut, brazil nut)."
>>
>> ( all quotes from http://en.wikipedia.org/wiki/Aflatoxin )
>>
>>
>> --
>> Blinky
>
>
> Sometimes I wonder how oldsters have made it to such an advanced age.
> Thanks for the extra wikipedia article. It was interesting to read.
> Dee Dee

We just ignore all this scientific stuff and live long happy lives on
beer, pizza and chocolate.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

"merryb" > ha scritto nel messaggio
...
On Feb 12, 6:19 pm, Julia Altshuler > wrote:
> Janet Wilder wrote:
>
> > What do you think of taking out the orange zest,cinnamon and one egg and
> > adding 1/3 cup of Amoretto instead? Should the proportion be different -
> > like 1/4 cup of amaretto and one less egg?
> > * Exported from MasterCook *
> Keep the same number of eggs. Skip the zest and cinnamon. Use only one
> teaspoon of vanilla extract, and use a teaspoon of almond extract in its
> place. When the pie is done and out of the oven and set, sprinkle on
> the smallest amount of amaretto, just enough to give it a little flavor
> and aroma of the real thing.
>
> --Lia- Hide quoted text -

Perfect advice!

I predict disappointment because this "cheesecake" is absolutely nothing
like NY cheesecake and so to fiddle with the recipe without knowing where
you start from seems headed for disaster.
I buy this at my deli. It is firm and dry and the one sold here tastes
lemony, not orangey. I like it, not as much as NY cheesecake, but I do like
it. But it is more cake than one is used to, stiffer, less creamy, much
less rich and amaretto would not come to my mind at all because it seems too
sweet.

Giusi wrote:
> "merryb" > ha scritto nel messaggio
> ...
> On Feb 12, 6:19 pm, Julia Altshuler > wrote:
>> Janet Wilder wrote:
>>
>>> What do you think of taking out the orange zest,cinnamon and one egg and
>>> adding 1/3 cup of Amoretto instead? Should the proportion be different -
>>> like 1/4 cup of amaretto and one less egg?
>>> * Exported from MasterCook *
>> Keep the same number of eggs. Skip the zest and cinnamon. Use only one
>> teaspoon of vanilla extract, and use a teaspoon of almond extract in its
>> place. When the pie is done and out of the oven and set, sprinkle on
>> the smallest amount of amaretto, just enough to give it a little flavor
>> and aroma of the real thing.
>>
>> --Lia- Hide quoted text -
>
> Perfect advice!
>
> I predict disappointment because this "cheesecake" is absolutely nothing
> like NY cheesecake and so to fiddle with the recipe without knowing where
> you start from seems headed for disaster.
> I buy this at my deli. It is firm and dry and the one sold here tastes
> lemony, not orangey. I like it, not as much as NY cheesecake, but I do like
> it. But it is more cake than one is used to, stiffer, less creamy, much
> less rich and amaretto would not come to my mind at all because it seems too
> sweet.
>
>
I prefer NY cheesecake, too, but I have 2 pounds of whole milk ricotta
cheese to use up so I thought I'd make it.

When I lived in New Jersey, there was a place in an industrial area that
made great pizza. The owner would occasionally make cheese cake. His
cheese cake was a ricotta cheese cake with bits of candied fruit in it.
It was the most delicious cheese cake I ever had, but I was young
(1965-66) and didn't think about asking for the recipe. I have never
been able to find a recipe for ricotta cheese cake with bits of candied
fruit.
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Wed, 13 Feb 2008 18:58:41 -0800, Blinky the Shark
> wrote:

>Wayne Boatwright wrote:
>
>> They're not so great for my waistline. :-) But pistachios are one my very
>> favorite nuts.
>
>Is it me, or are the "fewer peanuts" type of pseudo-premium mixed nut
>mixes jam-packed with Brazil nuts now -- possibly more than enough to
>compensate for the reduced peanut count? Sure, when I'm spending money on
>mixed nuts I don't want them to be heavy to cheap peanuts -- but if
>they're going to be cut by X amount of filer, I'd rather they be cut with
>peanuts than *Brazil* nuts. Those are just too...I dunno...acidy, or
>barky or something for my taste.
>
>Yes, I probably made up "barky".

barky the shark!

your pal,
blake

blake murphy wrote:

> On Wed, 13 Feb 2008 18:58:41 -0800, Blinky the Shark
> > wrote:
>
>>Wayne Boatwright wrote:
>>
>>> They're not so great for my waistline. :-) But pistachios are one my very
>>> favorite nuts.
>>
>>Is it me, or are the "fewer peanuts" type of pseudo-premium mixed nut
>>mixes jam-packed with Brazil nuts now -- possibly more than enough to
>>compensate for the reduced peanut count? Sure, when I'm spending money on
>>mixed nuts I don't want them to be heavy to cheap peanuts -- but if
>>they're going to be cut by X amount of filer, I'd rather they be cut with
>>peanuts than *Brazil* nuts. Those are just too...I dunno...acidy, or
>>barky or something for my taste.
>>
>>Yes, I probably made up "barky".
>
> barky the shark!

A dogfish, of course:

http://blinkynet.net/index.html

More on Cousin Stinky:

http://blinkynet.net/sharks/stinkydent.html


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

pavane wrote:
> "Janet Wilder" > wrote in message
> ...
> |
> | When I lived in New Jersey, there was a place in an industrial area that
> | made great pizza. The owner would occasionally make cheese cake. His
> | cheese cake was a ricotta cheese cake with bits of candied fruit in it.
> | It was the most delicious cheese cake I ever had, but I was young
> | (1965-66) and didn't think about asking for the recipe. I have never
> | been able to find a recipe for ricotta cheese cake with bits of candied
> | fruit.
> | --
>
> I have never tried this one but some similar, might it help you?
> http://recipes.epicurean.com/recipe/...heesecake.html
> -or- http://tinyurl.com/2r9wun
>
> Good luck
> pavane
>
>
I saw that one. Thank you for sending it. The one I recall did not have
raisins of any kind in it. Just bits of candied fruit.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

"Janet Wilder" > ha scritto nel messaggio
...
>>
> I prefer NY cheesecake, too, but I have 2 pounds of whole milk ricotta
> cheese to use up so I thought I'd make it.
>
> When I lived in New Jersey, there was a place in an industrial area that
> made great pizza. The owner would occasionally make cheese cake. His
> cheese cake was a ricotta cheese cake with bits of candied fruit in it. It
> was the most delicious cheese cake I ever had, but I was young (1965-66)
> and didn't think about asking for the recipe. I have never been able to
> find a recipe for ricotta cheese cake with bits of candied fruit.
> --
> Janet Wilder

It's a Sicilian thing, and not sold here. If you search using terms
"ricotta al forno ricetta Siciliana" you may find a recipe. If there are
words you can't translate, ask me or Vilco.

--
http://www.judithgreenwood.com

Giusi wrote:
> "Janet Wilder" > ha scritto nel messaggio
> ...
>> I prefer NY cheesecake, too, but I have 2 pounds of whole milk ricotta
>> cheese to use up so I thought I'd make it.
>>
>> When I lived in New Jersey, there was a place in an industrial area that
>> made great pizza. The owner would occasionally make cheese cake. His
>> cheese cake was a ricotta cheese cake with bits of candied fruit in it. It
>> was the most delicious cheese cake I ever had, but I was young (1965-66)
>> and didn't think about asking for the recipe. I have never been able to
>> find a recipe for ricotta cheese cake with bits of candied fruit.
>> --
>> Janet Wilder
>
> It's a Sicilian thing, and not sold here. If you search using terms
> "ricotta al forno ricetta Siciliana" you may find a recipe. If there are
> words you can't translate, ask me or Vilco.
>

thank you for the hint. I'll search. I do recall that the owner of the
restaurant was a Siciliano, but at least 90% of the Italians in North
Bergen, NJ were Sicilians. <g>

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Feb 13, 8:37 pm, Wayne Boatwright >
wrote:
> On Wed 13 Feb 2008 03:42:32p, Dee.Dee told us...
>
>
>
>
>
> > "merryb" > wrote in message
> ...
> > On Feb 13, 2:02 pm, "Dee.Dee" > wrote:
> >> "merryb" > wrote in message
> >> news:031699a4-327a-4d8b-a268-
>
> >> I worked in a restaurant where we made a ricotta cheesecake on a
> >> pistachio crust, served with a raspberry coulis- ricotta makes a nice
> >> cheesecake.
>
> >> Merryb,
> >> What a beautiful combination!
> >> Will the pistachio when ground hold together just like grinding of
> >> almonds. IOW, grind fine and press down onto the pan?
> >> Thanks.
> >> Dee Dee
>
> > Thank you- came up with that combo meself...Yes, I coarsly ground or
> > finely chopped pistachios- added a couple of Tbls of granulated sugar,
> > and melted butter to bind together. Press into pan, & bake in a med.
> > oven just like you would a graham cracker crust.
>
> > Creative, YES!
> > Saved to file -- I keep pistachios on hand all times. They are fabulous
> > for health.
> > Dee Dee
>
> They're not so great for my waistline. :-) But pistachios are one my very
> favorite nuts.

Calorie for calorie, nuts are better for the waistline than starches
or sugars. How nice to see a thread where there are such nice
ingredients.

Pistachios are weird. I hate any of them that are brown inside, and
the greener, the better. The whitish and green kernels are a thrill,
but the brown ones are nasty.
>
> --
> Wayne Boatwright

--Bryan