On Thu, 10 Jul 2008 10:06:16 -0400, blake murphy
> wrote:

>On Thu, 10 Jul 2008 06:49:40 -0400, Billy <Hereiam@hotmaildotcom>
>wrote:
>
>>>On Wed, 9 Jul 2008 19:39:41 -0700 (PDT), Lynn from Fargo
> wrote:
>>>
>>>>Um . . . how do you tell the difference between Colorado and New
>>>>Mexico?
>>
>>
>>I got a big Tennessee cookie cutter and we use it to cut out bread and
>>make pimento cheese sandwiches. It is a hit at Tupperware and keg
>>parties.
>>
>
>i hope the same people aren't at both. on the other hand, it could be
>interesting.
>
BOTH? I thought it was one party. Americans are creative, to say the
least.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Thu, 10 Jul 2008 10:38:52 +0100, Janet Baraclough
> wrote:

> As a Brit, I'd sooner eat Texas.

Are you on a diet? According to Wiki Answers: Alaska is actually
larger than Texas, Montana, and California combined.... talking about
square miles, not population.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Janet Baraclough said...

> The message >
> from sf contains these words:
>
>> On Thu, 10 Jul 2008 13:00:18 -0600, Christine Dabney
>> > wrote:
>> >
>> >I don't have a recipe. In fact, even though my mother made them, I
>> >haven't in years and years. I am pretty sure I did under her tutelage
>> >when I was growing up, but I haven't done it in a very, very, very
>> >long time. Like at least 40 years...LOL.
>> >
>> >Hmm...I should go looking for one..and try them again. I loved the
>> >corn fritters my mother made.
>> >
>> The idea of corn fritters sounds good. Not so sure about apple
>> fritters.
>
> I used to make savoury corn fritters for the children. Drain a can of
> corn; make a batter (eggs flour milk seasoning) , mix the corn in the
> batter and drop big spoonfuls of it onto a hotgreased skillet; after a
> could of minutes turn them to brown the other side, serve with grilled
> bacon. and home made tomato sauce. Kids love it.
>
> Apple fritters; core and peel a big raw cooking apple, and slice it
> across-ways into rings. Dip the rings into a coating batter, fry in
> shallow butter in a pan (turn over to brown both sides), sprinkle with
> sugar and serve.
>
> Orange fritters; peel orange, slice acrossways into rings, dip in
> batter,same as above
> bananas; slice in two lengthways, dip in batter, etc
>
> There;s nothing soggy or greasy about any of them; the batter is light
> and crisp and the fruit is cooked but not pulpy.
>
> Janet


Piggy backing,

I can't seem to remember a kitchen gift since the last mouse trapped, back
in November 2007, if memory serves me right.

Andy

On Fri, 11 Jul 2008 00:14:36 -0700, sf wrote:

>On Wed, 09 Jul 2008 17:02:54 -0600, Arri London >
>wrote:
>>
>>Lou Decruss wrote:
>>>
>>> I got a stovetop griddle that fits over two burners. It's very old
>>> and has a beautiful seasoning. It's kinda fun to be able to move
>>> stuff around to different areas of heat. Louise paid a buck for it at
>>> a resale store. I love it.
>>>
>>> Lou
>>
>>Now I'm jealous! Those are great.
>
>Heh. I have two (inherited one somehow) and I don't like either one.
>I got it for the grill side, but the griddle side isn't very good
>either.

They're not all created equal. The one I got rid of was too small and
the surface was rough. The new one is smooth as a baby's ass and
seasoned to perfection. It's as non-stick as my old Wagner and
Griswold pans. It's my new pan of choice for almost everything
including eggs.

Lou

On Fri, 11 Jul 2008 14:03:33 +0100, Janet Baraclough
> wrote:


> I used to make savoury corn fritters for the children. Drain a can of
>corn; make a batter (eggs flour milk seasoning) , mix the corn in the
>batter and drop big spoonfuls of it onto a hotgreased skillet; after a
>could of minutes turn them to brown the other side, serve with grilled
>bacon. and home made tomato sauce. Kids love it.
>
> Apple fritters; core and peel a big raw cooking apple, and slice it
>across-ways into rings. Dip the rings into a coating batter, fry in
>shallow butter in a pan (turn over to brown both sides), sprinkle with
>sugar and serve.
>

That is pretty much the way my mother did it too, Janet. Except for
her apple fritters she didn't do a whole ring, but more like one does
for a pie. The half rings. And there were about 3 or so of those
slices in every fritter.


> There;s nothing soggy or greasy about any of them; the batter is light
>and crisp and the fruit is cooked but not pulpy.
>
Yes, exactly as my mother made them. Never soggy or greasy.

Christine

On Fri, 11 Jul 2008 14:03:33 +0100, Janet Baraclough
> wrote:

> I used to make savoury corn fritters for the children. Drain a can of
>corn; make a batter (eggs flour milk seasoning) , mix the corn in the
>batter and drop big spoonfuls of it onto a hotgreased skillet; after a
>could of minutes turn them to brown the other side, serve with grilled
>bacon. and home made tomato sauce. Kids love it.

Dang, that sounds good! I wouldn't even need tomato sauce.
>
> Apple fritters; core and peel a big raw cooking apple, and slice it
>across-ways into rings. Dip the rings into a coating batter, fry in
>shallow butter in a pan (turn over to brown both sides), sprinkle with
>sugar and serve.
>
>Orange fritters; peel orange, slice acrossways into rings, dip in
>batter,same as above
>bananas; slice in two lengthways, dip in batter, etc
>
> There;s nothing soggy or greasy about any of them; the batter is light
>and crisp and the fruit is cooked but not pulpy.
>
Now you have me thinking it might not be so bad. Thanks.

Does this batter recipe look ok to you? I got it from About.com
southern cooking.

1 cup sifted all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 1/2 teaspoons baking powder
1/3 cup milk
1 egg



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Fri, 11 Jul 2008 11:15:24 -0700, sf wrote:

>On Fri, 11 Jul 2008 14:03:33 +0100, Janet Baraclough
> wrote:
>
>> I used to make savoury corn fritters for the children. Drain a can of
>>corn; make a batter (eggs flour milk seasoning) , mix the corn in the
>>batter and drop big spoonfuls of it onto a hotgreased skillet; after a
>>could of minutes turn them to brown the other side, serve with grilled
>>bacon. and home made tomato sauce. Kids love it.

>Now you have me thinking it might not be so bad. Thanks.
>
>Does this batter recipe look ok to you? I got it from About.com
>southern cooking.
>
>1 cup sifted all-purpose flour
>1/4 cup sugar
>1 teaspoon salt
>1 1/2 teaspoons baking powder
>1/3 cup milk
>1 egg

Sf, my mother used to use a batter similar to a pancake batter. It may
have been a pancake batter for all I know and remember.

It was so long ago, and even though I helped her to make them on
occasion, I haven't made these fritters in eons...so I could be wrong
on this.

Christine

On Fri 11 Jul 2008 06:03:33a, Janet Baraclough told us...

> I used to make savoury corn fritters for the children. Drain a can of
> corn; make a batter (eggs flour milk seasoning) , mix the corn in the
> batter and drop big spoonfuls of it onto a hotgreased skillet; after a
> could of minutes turn them to brown the other side, serve with grilled
> bacon. and home made tomato sauce. Kids love it.
>

I was sitting here wondering what I should have for lunch as I'm working from
home today. Well, I'm heading for the kitchen to make corn fritters! I love
those things, although I'll have them with syrup, not tomato sauce. :-)

--
Wayne Boatwright
-------------------------------------------
Friday, 07(VII)/11(XI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
It is not down on any map; true places
never are.
-------------------------------------------

On Fri, 11 Jul 2008 14:01:08 +0100, Janet Baraclough
> wrote:

> Nah, I just want to eat Texas as payback..they're forever boasting
>about being bigger than Britain :-)

aha. Thanks for clarifying. You must know a Texan personally.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

sf wrote in :

> On Fri, 11 Jul 2008 14:03:33 +0100, Janet Baraclough
> > wrote:
>
>> I used to make savoury corn fritters for the children. Drain a can
of
>>corn; make a batter (eggs flour milk seasoning) , mix the corn in the
>>batter and drop big spoonfuls of it onto a hotgreased skillet; after a
>>could of minutes turn them to brown the other side, serve with grilled
>>bacon. and home made tomato sauce. Kids love it.
>
> Dang, that sounds good! I wouldn't even need tomato sauce.
>>
>> Apple fritters; core and peel a big raw cooking apple, and slice it
>>across-ways into rings. Dip the rings into a coating batter, fry in
>>shallow butter in a pan (turn over to brown both sides), sprinkle with
>>sugar and serve.
>>
>>Orange fritters; peel orange, slice acrossways into rings, dip in
>>batter,same as above
>>bananas; slice in two lengthways, dip in batter, etc
>>
>> There;s nothing soggy or greasy about any of them; the batter is
light
>>and crisp and the fruit is cooked but not pulpy.
>>
> Now you have me thinking it might not be so bad. Thanks.
>
> Does this batter recipe look ok to you? I got it from About.com
> southern cooking.
>
> 1 cup sifted all-purpose flour
> 1/4 cup sugar
> 1 teaspoon salt
> 1 1/2 teaspoons baking powder
> 1/3 cup milk
> 1 egg
>
>
>

I'd go 3/4 flour & 1/4 corn starch.

--

The house of the burning beet-Alan

On Fri, 11 Jul 2008 18:43:50 GMT, hahabogus > wrote:

>sf wrote in :
>
>> On Fri, 11 Jul 2008 14:03:33 +0100, Janet Baraclough
>> > wrote:
>>
>>> I used to make savoury corn fritters for the children. Drain a can
>of
>>>corn; make a batter (eggs flour milk seasoning) , mix the corn in the
>>>batter and drop big spoonfuls of it onto a hotgreased skillet; after a
>>>could of minutes turn them to brown the other side, serve with grilled
>>>bacon. and home made tomato sauce. Kids love it.
>>
>> Dang, that sounds good! I wouldn't even need tomato sauce.
>>>
>>> Apple fritters; core and peel a big raw cooking apple, and slice it
>>>across-ways into rings. Dip the rings into a coating batter, fry in
>>>shallow butter in a pan (turn over to brown both sides), sprinkle with
>>>sugar and serve.
>>>
>>>Orange fritters; peel orange, slice acrossways into rings, dip in
>>>batter,same as above
>>>bananas; slice in two lengthways, dip in batter, etc
>>>
>>> There;s nothing soggy or greasy about any of them; the batter is
>light
>>>and crisp and the fruit is cooked but not pulpy.
>>>
>> Now you have me thinking it might not be so bad. Thanks.
>>
>> Does this batter recipe look ok to you? I got it from About.com
>> southern cooking.
>>
>> 1 cup sifted all-purpose flour
>> 1/4 cup sugar
>> 1 teaspoon salt
>> 1 1/2 teaspoons baking powder
>> 1/3 cup milk
>> 1 egg
>>
>>
>>
>
>I'd go 3/4 flour & 1/4 corn starch.

Good idea! That should make them really crispy.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Fri 11 Jul 2008 11:27:06a, Wayne Boatwright told us...

> On Fri 11 Jul 2008 06:03:33a, Janet Baraclough told us...
>
>> I used to make savoury corn fritters for the children. Drain a can
>> of
>> corn; make a batter (eggs flour milk seasoning) , mix the corn in the
>> batter and drop big spoonfuls of it onto a hotgreased skillet; after a
>> could of minutes turn them to brown the other side, serve with grilled
>> bacon. and home made tomato sauce. Kids love it.
>>
>
> I was sitting here wondering what I should have for lunch as I'm working
> from home today. Well, I'm heading for the kitchen to make corn
> fritters! I love those things, although I'll have them with syrup, not
> tomato sauce. :-)
>

Following up to my own post, the corn fritteres were delicious!!! Haven't
made those in way too long.

--
Wayne Boatwright
-------------------------------------------
Friday, 07(VII)/11(XI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
C:\pet C:\pet\cat C:\pet\cat\ignore\human
-------------------------------------------

On Fri, 11 Jul 2008 19:35:44 GMT, Wayne Boatwright
> wrote:

>Following up to my own post, the corn fritteres were delicious!!! Haven't
>made those in way too long.

The man follows through! Are you a golfer too?


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

"Janet Baraclough" > wrote in message
...
> The message >
> from sf contains these words:
>
>> On Thu, 10 Jul 2008 10:38:52 +0100, Janet Baraclough
>> > wrote:
>
>> > As a Brit, I'd sooner eat Texas.
>
>> Are you on a diet? According to Wiki Answers: Alaska is actually
>> larger than Texas, Montana, and California combined.... talking about
>> square miles, not population.
>
> Nah, I just want to eat Texas as payback..they're forever boasting
> about being bigger than Britain :-)
>
> Janet

Ontario is a lot bigger than California but we don't boast about being 85%
uninhabitable. :-D

On Fri 11 Jul 2008 01:18:14p, told us...

> On Fri, 11 Jul 2008 19:35:44 GMT, Wayne Boatwright
> > wrote:
>
>>Following up to my own post, the corn fritteres were delicious!!! Haven't
>>made those in way too long.
>
> The man follows through! Are you a golfer too?
>
>

No, I just eat corn fritters. :-)

--
Wayne Boatwright
-------------------------------------------
Friday, 07(VII)/11(XI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Currently awaiting aviatory porcine
activity.
-------------------------------------------

On Fri 11 Jul 2008 03:55:30p, Janet Baraclough told us...

> The message 0>
> from Wayne Boatwright > contains these words:
>
>> On Fri 11 Jul 2008 11:27:06a, Wayne Boatwright told us...
>
>> > On Fri 11 Jul 2008 06:03:33a, Janet Baraclough told us...
>> >
>> >> I used to make savoury corn fritters for the children. Drain a
>> >> can of
>> >> corn; make a batter (eggs flour milk seasoning) , mix the corn in
>> >> the batter and drop big spoonfuls of it onto a hotgreased skillet;
>> >> after a could of minutes turn them to brown the other side, serve
>> >> with grilled bacon. and home made tomato sauce. Kids love it.
>> >>
>> >
>> > I was sitting here wondering what I should have for lunch as I'm
>> > working from home today. Well, I'm heading for the kitchen to make
>> > corn fritters! I love those things, although I'll have them with
>> > syrup, not tomato sauce. :-)
>> >
>
>> Following up to my own post, the corn fritteres were delicious!!!
>> Haven't made those in way too long.
>
> Me neither, I might make some tomorrow. But no syrup , bleugh ! :-)
>
> Janet
>

In our family, we've never eaten these as a savory food item. I guess it's
all in what you're used to.

--
Wayne Boatwright
-------------------------------------------
Friday, 07(VII)/11(XI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Currently awaiting aviatory porcine
activity.
-------------------------------------------

"Wayne Boatwright" > wrote in message
6.120...
> On Fri 11 Jul 2008 01:18:14p, told us...
>
>> On Fri, 11 Jul 2008 19:35:44 GMT, Wayne Boatwright
>> > wrote:
>>
>>>Following up to my own post, the corn fritteres were delicious!!!
>>>Haven't
>>>made those in way too long.
>>
>> The man follows through! Are you a golfer too?
>>
>>
>
> No, I just eat corn fritters. :-)

You mean they're no good as golf balls?

On Fri 11 Jul 2008 05:29:08p, The UnInmate told us...

>
> "Wayne Boatwright" > wrote in message
> 6.120...
>> On Fri 11 Jul 2008 01:18:14p, told us...
>>
>>> On Fri, 11 Jul 2008 19:35:44 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>>Following up to my own post, the corn fritteres were delicious!!!
>>>>Haven't
>>>>made those in way too long.
>>>
>>> The man follows through! Are you a golfer too?
>>>
>>>
>>
>> No, I just eat corn fritters. :-)
>
> You mean they're no good as golf balls?

Ha, a putt would pulverize them. :-)



--
Wayne Boatwright
-------------------------------------------
Friday, 07(VII)/11(XI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Veteran of the Bermuda Triangle
Expeditionary Force, 1990-1951.
-------------------------------------------

"Wayne Boatwright" > wrote in message
6.120...
> On Fri 11 Jul 2008 05:29:08p, The UnInmate told us...
>
>>
>> "Wayne Boatwright" > wrote in message
>> 6.120...
>>> On Fri 11 Jul 2008 01:18:14p, told us...
>>>
>>>> On Fri, 11 Jul 2008 19:35:44 GMT, Wayne Boatwright
>>>> > wrote:
>>>>
>>>>>Following up to my own post, the corn fritteres were delicious!!!
>>>>>Haven't
>>>>>made those in way too long.
>>>>
>>>> The man follows through! Are you a golfer too?
>>>>
>>>>
>>>
>>> No, I just eat corn fritters. :-)
>>
>> You mean they're no good as golf balls?
>
> Ha, a putt would pulverize them. :-)

Good f***ing corn fritters! Wanna mail me some, with "Fragile" on the
package, of course? :-)

sandi wrote:
>
> Arri London > wrote in
> :
>
> >
> >
> > sandi wrote:


<snip>
> >> >
> >> > Anyone else get an unexpected kitchen gift lately?
> >> >
> >> >
> >> >
> >> > *WWW.sugarcraft.com
> >>
> >> Now that is a nice gift.
> >>
> >> I received one yesterday.
> >> It's a set called "Tea For Two". Includes: tea, bamboo tea
> >> canister, two mugs, wooden tea tray, two coasters and tea
> >> infuser.
> >
> > That also is a nice gift. What sort of tea?
>
> Green tea. I like that. :-)

We do too. Thinking of making some green tea ice cream soon.

Nexis wrote:
>
> "Arri London" > wrote in message
> ...
> >
> >
> > Nexis wrote:

<snip>

> >> > Anyone else get an unexpected kitchen gift lately?
> >> >
> >>
> >> My husband did come home a week or two ago with a new ceramic chefs'
> >> knife,
> >> which thrilled me. My eldest dropped a can on my other ceramic chefs
> >> knife a
> >> month or so ago. It chipped the tip off.
> >>
> >> kimberly
> >
> > Have never tried one of those. Better than steel?
>
> They each have their uses...I use the ceramic knife for things like slicing
> tomatoes, slicing thin slices of fruits and vegatables, slicing meats for
> stir-fry (which I can get way thinner with the ceramic), etc. I still use
> steel for dicing, chopping, etc.
>
> I love the ceramic, but I would definitely want both.
>
> kimberly

TY. Must wait until someone gives me one then

Wayne Boatwright wrote:
>
> On Fri 11 Jul 2008 06:03:33a, Janet Baraclough told us...
>
> > I used to make savoury corn fritters for the children. Drain a can of
> > corn; make a batter (eggs flour milk seasoning) , mix the corn in the
> > batter and drop big spoonfuls of it onto a hotgreased skillet; after a
> > could of minutes turn them to brown the other side, serve with grilled
> > bacon. and home made tomato sauce. Kids love it.
> >
>
> I was sitting here wondering what I should have for lunch as I'm working from
> home today. Well, I'm heading for the kitchen to make corn fritters! I love
> those things, although I'll have them with syrup, not tomato sauce. :-)
>
> --


My mother makes corn fritters with fresh corn cut from the cob. Chop up
a bit of jalapeno pepper into the mix. She eats them with chile pepper
jelly; I prefer unsweetened applesauce.

On Fri 11 Jul 2008 08:47:05p, Arri London told us...

>
>
> Wayne Boatwright wrote:
>>
>> On Fri 11 Jul 2008 06:03:33a, Janet Baraclough told us...
>>
>> > I used to make savoury corn fritters for the children. Drain a can
>> > of
>> > corn; make a batter (eggs flour milk seasoning) , mix the corn in the
>> > batter and drop big spoonfuls of it onto a hotgreased skillet; after
>> > a could of minutes turn them to brown the other side, serve with
>> > grilled bacon. and home made tomato sauce. Kids love it.
>> >
>>
>> I was sitting here wondering what I should have for lunch as I'm
>> working from home today. Well, I'm heading for the kitchen to make
>> corn fritters! I love those things, although I'll have them with
>> syrup, not tomato sauce. :-)
>>
>> --
>
>
> My mother makes corn fritters with fresh corn cut from the cob. Chop up
> a bit of jalapeno pepper into the mix. She eats them with chile pepper
> jelly; I prefer unsweetened applesauce.

I'm sure I would like them either way you've mentioned. I just can't
imagine eating them with tomato sauce. Ugh!

--
Wayne Boatwright
-------------------------------------------
Friday, 07(VII)/11(XI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Prepared by a professional, don't try
this at home.
-------------------------------------------

Melba's Jammin' wrote:
>
> In article >, Arri London >
> wrote:
>
> > Melba's Jammin' wrote:
> > >
> > > In article >, Arri London >
> > > wrote:
> > >
> > > > Anyone else get an unexpected kitchen gift lately?
> > >
> > > A Cousances cast iron (unenameled) bread loaf pan; it weighs 4#1.2 oz.
> > > I have also received a bunch of cookbooks I didn't request or have room
> > > for.
> > > --
> > > -Barb, Mother Superior, HOSSSPoJ
> >
> >
> > Very nice gifts.
> >
> > I may have missed your reply on peeling the green bit from watermelon
> > rind. Could you tell me again what you use? We just bought another
> > watermelon and I'd like to try pickling the rind. Ta.
>
> You did miss it. Or it was posted somewhere else. Star brand peeler
> made in Switzerland. U-shape. Google turned it up.
> --
>

TY. We have a good one of those, not that brand though. Will give it a
go!

blake murphy wrote:
>
> On Tue, 08 Jul 2008 18:11:28 -0600, Arri London >
> wrote:
>
> >Bought a biscuit/cookie cutter in the shape of NM to make Christmas
> >ornaments for some 'ex-pats' who actually miss the place. On a whim,
> >asked a relative in NJ to send me one for that state, to make that
> >family an ornament.
> >
> >What came by UPS today was an order from a bakin/candy-supply place*
> >with cutters representing 49 states (no Hawaii) and the District of
> >Columbia!
> >
> >Now I need to sit down with the atlas to sort out the states whose
> >shapes aren't familiar to me LOL.
> >
>
> i think baking a cookie in the shape of maryland would be tricky.
>
> <http://www.google.com/imgres?imgurl=http://commercialphotographers.com/images/map_maryland.jpg&imgrefurl=http://commercialphotographers.com/maryland.htm&h=328&w=418&sz=37&tbnid=l--zEB6ZCmUJ::&tbnh=98&tbnw=125&prev=/images%3Fq%3Dmaryland%2Bmap&sa=X&oi=image_result&r esnum=3&ct=image&cd=1>
>
>

Some of the outlines do indeed have sharp corners, but hey it isn't fine
art.

Turns out the set is missing a few states with duplicates of others. I
mean...how could one possibly do without Rhode Island or Idaho

Lynn from Fargo wrote:
>
> On Jul 9, 1:02 pm, blake murphy > wrote:
> > On Tue, 08 Jul 2008 18:11:28 -0600, Arri London >
> > wrote:
> >
> > >Bought a biscuit/cookie cutter in the shape of NM to make Christmas
> > >ornaments for some 'ex-pats' who actually miss the place. On a whim,
> > >asked a relative in NJ to send me one for that state, to make that
> > >family an ornament.
> >
> > >What came by UPS today was an order from a bakin/candy-supply place*
> > >with cutters representing 49 states (no Hawaii) and the District of
> > >Columbia!
> >
> > >Now I need to sit down with the atlas to sort out the states whose
> > >shapes aren't familiar to me LOL.
> >
> > i think baking a cookie in the shape of maryland would be tricky.
> >
> > <http://www.google.com/imgres?imgurl=http://commercialphotographers.co...>
> >
> > your pal,
> > blake
> > ** Posted fromhttp://www.teranews.com**
> ==========================================
>
> Um . . . how do you tell the difference between Colorado and New
> Mexico?
>
> Lynn from Fargo
> Proud owner of many cutters including
> North Dakota and Minnesota

LOL hey Colorado is just a rectangle and NM has a 'bootheel'! Big
difference LOL

Lynn from Fargo wrote:
>
> On Jul 10, 5:49 am, Billy <Hereiam@hotmaildotcom> wrote:
> > >On Wed, 9 Jul 2008 19:39:41 -0700 (PDT), Lynn from Fargo
> > > wrote:
> >
> > >>Um . . . how do you tell the difference between Colorado and New
> > >>Mexico?
> >
> > I got a big Tennessee cookie cutter and we use it to cut out bread and
> > make pimento cheese sandwiches. It is a hit at Tupperware and keg
> > parties.
>
> ====================================
>
> OOPS! I meant Colorado and Wyomiing
> If you have Oklahoma, I bet the panhandles break off 95% of the time!
> Lynn in Fargo

LOL now that is another story. Wyoming is indeed missing but Colorado
can be substituted, even though the proportioning is slightly different
<g>

Do have Oklahoma...just won't roll out the dough too thin. Should work
well enough. Chocolate chips for the various state capitals.

Gloria P wrote:
>
> Billy wrote:
> >> On Wed, 9 Jul 2008 19:39:41 -0700 (PDT), Lynn from Fargo
> >> > wrote:
> >>
> >>> Um . . . how do you tell the difference between Colorado and New
> >>> Mexico?
> >
> >
> > I got a big Tennessee cookie cutter and we use it to cut out bread and
> > make pimento cheese sandwiches. It is a hit at Tupperware and keg
> > parties.
> >
> >
> >
> >
>
> Is Tennessee the one shaped like a parallelogram or am I thinking of
> Oklahoma?
>
> ;-)
> gloria p

Oklahoma has a 'panhandle'; Tennessee is more parallelogram-like.

Janet Baraclough wrote:
>
> The message >
> from blake murphy > contains these words:
>
> > i think baking a cookie in the shape of maryland would be tricky.
>
> As a Brit, I'd sooner eat Texas.
>
> Janet.

LOL. So would a lot of people in New Mexico...

The cutters are not to scale, so tiny states such as Delaware are as
large as Texas. What that signifies politically in this US election year
I don't care to speculate. Will be making a batch of Washington, DC
biscuits/cookies for election day though

Wayne Boatwright wrote:
>
> On Thu 10 Jul 2008 02:38:52a, Janet Baraclough told us...
>
> > The message >
> > from blake murphy > contains these words:
> >
> >> i think baking a cookie in the shape of maryland would be tricky.
> >
> > As a Brit, I'd sooner eat Texas.
> >
> > Janet.
> >
>
> And then the movie, "Janet, the Brit Who Ate Texas!"
>
> --
>


In 3-D of course.

On Fri 11 Jul 2008 08:59:28p, Arri London told us...

>
>
> Wayne Boatwright wrote:
>>
>> On Thu 10 Jul 2008 02:38:52a, Janet Baraclough told us...
>>
>> > The message >
>> > from blake murphy > contains these words:
>> >
>> >> i think baking a cookie in the shape of maryland would be tricky.
>> >
>> > As a Brit, I'd sooner eat Texas.
>> >
>> > Janet.
>> >
>>
>> And then the movie, "Janet, the Brit Who Ate Texas!"
>>
>> --
>>
>
>
> In 3-D of course.
>

Of course!

--
Wayne Boatwright
-------------------------------------------
Friday, 07(VII)/11(XI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Eat the rich, the poor are tough and
stringy
-------------------------------------------

Michael \"Dog3\" wrote:
>
> Terry Pulliam Burd >
> : in rec.food.cooking
>
> > On Thu, 10 Jul 2008 11:45:29 GMT, "Michael \"Dog3\"" >
> > fired up random neurons and synapses to opine:
> >
> >>I think a cookie in the shape of Missouri would be awesome. I want one.
> >
> > Okay, kiddo, go he
> >
> > http://www.foosecookiecutters.com/store/state1.html
> >
>
> OMG... they have nearly every state...
>
> Michael


Go for it!

On Fri 11 Jul 2008 08:56:12p, Arri London told us...

>
>
> Gloria P wrote:
>>
>> Billy wrote:
>> >> On Wed, 9 Jul 2008 19:39:41 -0700 (PDT), Lynn from Fargo
>> >> > wrote:
>> >>
>> >>> Um . . . how do you tell the difference between Colorado and New
>> >>> Mexico?
>> >
>> >
>> > I got a big Tennessee cookie cutter and we use it to cut out bread and
>> > make pimento cheese sandwiches. It is a hit at Tupperware and keg
>> > parties.
>> >
>> >
>> >
>> >
>>
>> Is Tennessee the one shaped like a parallelogram or am I thinking of
>> Oklahoma?
>>
>> ;-)
>> gloria p
>
> Oklahoma has a 'panhandle'; Tennessee is more parallelogram-like.
>

Yes, in fact their license plates from years ago were actually shaped
exactly like the state, not the usual rectangle.

--
Wayne Boatwright
-------------------------------------------
Friday, 07(VII)/11(XI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Cats must chew holes in the bags of
clean kitty litter and spread it on
the floor.
-------------------------------------------

The UnInmate wrote:

> Ontario is a lot bigger than California but we don't boast about
> being 85% uninhabitable. :-D

Given the prevalent air quality from the California wildfires, I'm not sure
how much of California is currently habitable.

Bob

Wayne wrote:

>> I used to make savoury corn fritters for the children. Drain a can of
>> corn; make a batter (eggs flour milk seasoning) , mix the corn in the
>> batter and drop big spoonfuls of it onto a hotgreased skillet; after a
>> could of minutes turn them to brown the other side, serve with grilled
>> bacon. and home made tomato sauce. Kids love it.
>>
>
> I was sitting here wondering what I should have for lunch as I'm working
> from home today. Well, I'm heading for the kitchen to make corn fritters!
> I love those things, although I'll have them with syrup, not tomato sauce.
> :-)


For savory applications, try these:

- Sprinkle them with grated cheese right after they come out of the pan, and
serve them with salsa.

- Mix some ham in along with the corn, and take a couple fritters with you
to eat as a snack at work.

- Put some sliced okra in with the corn. Serve with stewed tomatoes and
black-eyed peas.


For a different take on Indian pudding, try lightly drizzling the fritters
with molasses and then scatter blueberries over. (I do mean LIGHTLY
drizzling with molasses! It's a very strong flavor.)

Bob

On Fri 11 Jul 2008 09:29:27p, Bob Terwilliger told us...

> Wayne wrote:
>
>>> I used to make savoury corn fritters for the children. Drain a can of
>>> corn; make a batter (eggs flour milk seasoning) , mix the corn in the
>>> batter and drop big spoonfuls of it onto a hotgreased skillet; after a
>>> could of minutes turn them to brown the other side, serve with grilled
>>> bacon. and home made tomato sauce. Kids love it.
>>>
>>
>> I was sitting here wondering what I should have for lunch as I'm
>> working from home today. Well, I'm heading for the kitchen to make
>> corn fritters! I love those things, although I'll have them with syrup,
>> not tomato sauce.
>> :-)
>
>
> For savory applications, try these:
>
> - Sprinkle them with grated cheese right after they come out of the pan,
> and serve them with salsa.
>
> - Mix some ham in along with the corn, and take a couple fritters with
> you to eat as a snack at work.
>
> - Put some sliced okra in with the corn. Serve with stewed tomatoes and
> black-eyed peas.

Actually, those do sound pretty good!

> For a different take on Indian pudding, try lightly drizzling the
> fritters with molasses and then scatter blueberries over. (I do mean
> LIGHTLY drizzling with molasses! It's a very strong flavor.)

I love molasses, and often eat it on cornmeal pancakes.

>
> Bob


--
Wayne Boatwright
-------------------------------------------
Friday, 07(VII)/11(XI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Useless Invention: Inflatable PC --
The Ultimate Laptop!
-------------------------------------------

On Sat 12 Jul 2008 01:11:19a, Janet Baraclough told us...

> The message 0>
> from Wayne Boatwright > contains these words:
>
>> On Fri 11 Jul 2008 08:47:05p, Arri London told us...
>
>> >
>> >
>> > Wayne Boatwright wrote:
>> >>
>> >> On Fri 11 Jul 2008 06:03:33a, Janet Baraclough told us...
>> >>
>> >> > I used to make savoury corn fritters for the children. Drain a
can
>> >> > of
>> >> > corn; make a batter (eggs flour milk seasoning) , mix the corn in
the
>> >> > batter and drop big spoonfuls of it onto a hotgreased skillet;
after
>> >> > a could of minutes turn them to brown the other side, serve with
>> >> > grilled bacon. and home made tomato sauce. Kids love it.
>> >> >
>> >>
>> >> I was sitting here wondering what I should have for lunch as I'm
>> >> working from home today. Well, I'm heading for the kitchen to make
>> >> corn fritters! I love those things, although I'll have them with
>> >> syrup, not tomato sauce. :-)
>> >>
>> >> --
>> >
>> >
>> > My mother makes corn fritters with fresh corn cut from the cob. Chop
up
>> > a bit of jalapeno pepper into the mix. She eats them with chile pepper
>> > jelly; I prefer unsweetened applesauce.
>
>> I'm sure I would like them either way you've mentioned. I just can't
>> imagine eating them with tomato sauce. Ugh!
>
> I guess it's all in what you're used to. :-)
>
> (How's my accent? )
>
> Janet
>

Excellent, Janet! Good sport! :-)

--
Wayne Boatwright
-------------------------------------------
Saturday, 07(VII)/12(XII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
'He's a chicken I tell you! A giant
chicken!'
-------------------------------------------

On Sat 12 Jul 2008 01:20:27a, Janet Baraclough told us...

> The message >
> from Arri London > contains these words:
>
>
>
>> Wayne Boatwright wrote:
>> >
>> > On Thu 10 Jul 2008 02:38:52a, Janet Baraclough told us...
>> >
>> > > The message >
>> > > from blake murphy > contains these words:
>> > >
>> > >> i think baking a cookie in the shape of maryland would be tricky.
>> > >
>> > > As a Brit, I'd sooner eat Texas.
>> > >
>> > > Janet.
>> > >
>> >
>> > And then the movie, "Janet, the Brit Who Ate Texas!"
>
>> In 3-D of course.
>
> And sounderama. Great news, folks; it's going to co-star George
> Clooney as the man who brushes the crumbs off afterwards..
>
> Janet
>

You deseve the best!

--
Wayne Boatwright
-------------------------------------------
Saturday, 07(VII)/12(XII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Cats must climb their human's leg to
get tuna fish or pancakes.
-------------------------------------------

On Fri, 11 Jul 2008 21:48:15 -0600, Arri London >
wrote:

>
>
>Melba's Jammin' wrote:
>>
>> In article >, Arri London >
>> wrote:
>>
>> > Melba's Jammin' wrote:
>> > >
>> > > In article >, Arri London >
>> > > wrote:
>> > >
>> > > > Anyone else get an unexpected kitchen gift lately?
>> > >
>> > > A Cousances cast iron (unenameled) bread loaf pan; it weighs 4#1.2 oz.
>> > > I have also received a bunch of cookbooks I didn't request or have room
>> > > for.
>> > > --
>> > > -Barb, Mother Superior, HOSSSPoJ
>> >
>> >
>> > Very nice gifts.
>> >
>> > I may have missed your reply on peeling the green bit from watermelon
>> > rind. Could you tell me again what you use? We just bought another
>> > watermelon and I'd like to try pickling the rind. Ta.
>>
>> You did miss it. Or it was posted somewhere else. Star brand peeler
>> made in Switzerland. U-shape. Google turned it up.
>> --
>>
>
>TY. We have a good one of those, not that brand though. Will give it a
>go!

is it really necessary to peel the green off? am i mistaken, or have
i seen watermelon rind pickles with some green still on them?

your pal,
blake
** Posted from http://www.teranews.com **

On Fri, 11 Jul 2008 21:58:21 -0600, Arri London >
wrote:
>
>
>Janet Baraclough wrote:
>>
>> The message >
>> from blake murphy > contains these words:
>>
>> > i think baking a cookie in the shape of maryland would be tricky.
>>
>> As a Brit, I'd sooner eat Texas.
>>
>> Janet.
>
>LOL. So would a lot of people in New Mexico...
>
>The cutters are not to scale, so tiny states such as Delaware are as
>large as Texas. What that signifies politically in this US election year
>I don't care to speculate.

Invasion of the Terrifying Mutant Delaware! starring joe biden.

your pal,
harry
** Posted from http://www.teranews.com **