On Wed 06 Aug 2008 01:13:31p, ChattyCathy told us...

> Sheldon wrote:
>
>>
>> Evaporated milk and condensed milk are synonymous. Originally this
>> product was labeled condensed milk, the evaporated milk designation
>> came later. Originally there was sweetened evaporated milk... in most
>> hispanic/tropical markets one finds many more brands of this
>> product... they're just as likely to be labeled sweetened condensed
>> milk as sweetened evapoorated milk.... without the word sweetened it's
>> plain old condensed/evaporated milk. In tropical areas very few folks
>> use fresh milk, very few have refrigeration at home... in fact they
>> don't use much canned milk of any sort because once opened they have
>> no way to store it, so they use mostly powdered milk products, they
>> even use powdered breast milk; KLIM.
>
> Hmmm. Maybe, maybe not.
>
> The Cook's Thesaurus has this to say about it:
>
> http://www.foodsubs.com/Dairyoth.html#evaporated%20milk
>
> evaporated milk = condensed milk = concentrated milk
> Notes: This is sold in cans, and comes either whole or nonfat.
>
> Don't confuse it with sweetened condensed milk, which has lots of sugar
> and is not a good substitute. While evaporated milk is *sometimes*
> called condensed milk, *most recipes that call for condensed milk are
> referring to sweetened condensed milk*. Evaporated milk is sold with
> varying amounts of butterfat, ranging from whole evaporated milk with
> about 8% to skim evaporated milk with about 0.5%. To reconstitute
> evaporated milk, combine it with an equal amount of water. Substitutes:
> half & half OR milnot (available in Britain; whips better than
> evaporated milk) OR cream (higher in fat, but works well in pumpkin
> pies) See also: milk

Good reference, Cathy.

As to the afore quote text, it hardly matters what it was "originally" or
the original frame of reference. At least in the US, in more precisely
written recipes today, the reference will be to either evaporated milk or
sweetened condensed milk. Rarely will one see a recipe that specifies
simply "condensed milk" when they actually mean "evaporated milk". The
assumption is that it would be sweetened condensed milk. It should also be
somewhat obvious to the reader of the recipe that sweetened condensed milk
would not generally be used in a savory dish.

Powered milk of any type has absolutely nothing to do with the subject at
hand.

--
Wayne Boatwright
-------------------------------------------
Wednesday, 08(VIII)/06(VI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Science asks 'How?' Philosophy asks
'Why?' Cats don't care.
-------------------------------------------

enigma wrote:
> "Bob Terwilliger" > wrote in
> :
>
>> I've got the Cook's Illustrated _Cover and Bake_ book on
>> casseroles. I've tried half-a-dozen recipes or so from it,
>> and all have been FANTASTIC. Truthfully, Cooks' Illustrated
>> and I have only differed in opinions on one thing: oatmeal
>> cookies. (I prefer the Mrs. Fields recipe to the Cook's
>> Illustrated recipe.)
>
> ok, i have to ask... what is the recipe you have for Mrs.
> Field's Oatmeal cookies?
> i used to work at Mrs. Field's when the cookies were made in-
> store & most published recipies i've seen claiming to be hers
> aren't even close. i'll admit to being a "bad" employee &
> making up my own recipes & putting them out (dark chocolate
> macadamia was a big hit. no idea why Debbie never thought of
> it)...
> lee
>

Even the ones in her book are not the same? I was more enamored
of those cookies before we go a batch of different ones, and they
all tasted kind-of the same--like they had the same base batter.
Kind of like restaurants that have the same base sauce....

--
Jean B.

"ChattyCathy" > wrote in message
...
> Sheldon wrote:
>
>>
>> Evaporated milk and condensed milk are synonymous. Originally this
>> product was labeled condensed milk, the evaporated milk designation
>> came later. Originally there was sweetened evaporated milk... in most
>> hispanic/tropical markets one finds many more brands of this
>> product... they're just as likely to be labeled sweetened condensed
>> milk as sweetened evapoorated milk.... without the word sweetened it's
>> plain old condensed/evaporated milk. In tropical areas very few folks
>> use fresh milk, very few have refrigeration at home... in fact they
>> don't use much canned milk of any sort because once opened they have
>> no way to store it, so they use mostly powdered milk products, they
>> even use powdered breast milk; KLIM.
>
> Hmmm. Maybe, maybe not.
>
> The Cook's Thesaurus has this to say about it:
>
> http://www.foodsubs.com/Dairyoth.html#evaporated%20milk
>
> evaporated milk = condensed milk = concentrated milk
> Notes: This is sold in cans, and comes either whole or nonfat.
>
> Don't confuse it with sweetened condensed milk, which has lots of sugar
> and is not a good substitute. While evaporated milk is *sometimes*
> called condensed milk, *most recipes that call for condensed milk are
> referring to sweetened condensed milk*. Evaporated milk is sold with
> varying amounts of butterfat, ranging from whole evaporated milk with
> about 8% to skim evaporated milk with about 0.5%. To reconstitute
> evaporated milk, combine it with an equal amount of water. Substitutes:
> half & half OR milnot (available in Britain; whips better than
> evaporated milk) OR cream (higher in fat, but works well in pumpkin
> pies) See also: milk
> --
> Cheers
> Chatty Cathy
>
> Egg tastes better when it's not on your face...

Sweetened condensed milk is also used to make dulce De Leche. Can't do with
evaporated milk.

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


http://www.wikihow.com/Make-Dulce-De-Leche


Also Easy fudge.

Easy Fudge

3 cups (18 oz. semi-sweet chocolate chips)
1 (14 oz.) can sweetened condensed milk (NOT evaporated!!!!!)
Dash of salt
1/2 to 1 cup chopped nuts, optional
1 1/2 tsp. vanilla extract
Method

In heavy saucepan, over low heat, melt chips with condensed milk and salt.
Remove from heat; stir in nuts (if desired) and vanilla. Spread evenly into
wax paper lined 8 or 9-inch square pan.
Chill two hours or until Firm. Turn fudge onto cutting board, peel off paper
and cut into squares. Store covered in refrigerator.

--
Old Scoundrel

(AKA Dimitri)

On Wed 06 Aug 2008 01:39:55p, Dimitri told us...

>
> "ChattyCathy" > wrote in message
> ...
>> Sheldon wrote:
>>
>>>
>>> Evaporated milk and condensed milk are synonymous. Originally this
>>> product was labeled condensed milk, the evaporated milk designation
>>> came later. Originally there was sweetened evaporated milk... in most
>>> hispanic/tropical markets one finds many more brands of this
>>> product... they're just as likely to be labeled sweetened condensed
>>> milk as sweetened evapoorated milk.... without the word sweetened it's
>>> plain old condensed/evaporated milk. In tropical areas very few folks
>>> use fresh milk, very few have refrigeration at home... in fact they
>>> don't use much canned milk of any sort because once opened they have
>>> no way to store it, so they use mostly powdered milk products, they
>>> even use powdered breast milk; KLIM.
>>
>> Hmmm. Maybe, maybe not.
>>
>> The Cook's Thesaurus has this to say about it:
>>
>> http://www.foodsubs.com/Dairyoth.html#evaporated%20milk
>>
>> evaporated milk = condensed milk = concentrated milk
>> Notes: This is sold in cans, and comes either whole or nonfat.
>>
>> Don't confuse it with sweetened condensed milk, which has lots of sugar
>> and is not a good substitute. While evaporated milk is *sometimes*
>> called condensed milk, *most recipes that call for condensed milk are
>> referring to sweetened condensed milk*. Evaporated milk is sold with
>> varying amounts of butterfat, ranging from whole evaporated milk with
>> about 8% to skim evaporated milk with about 0.5%. To reconstitute
>> evaporated milk, combine it with an equal amount of water. Substitutes:
>> half & half OR milnot (available in Britain; whips better than
>> evaporated milk) OR cream (higher in fat, but works well in pumpkin
>> pies) See also: milk --
>> Cheers
>> Chatty Cathy
>>
>> Egg tastes better when it's not on your face...
>
> Sweetened condensed milk is also used to make dulce De Leche. Can't do
> with evaporated milk.
>
> http://en.wikipedia.org/wiki/Dulce_de_leche
>
>
> http://www.wikihow.com/Make-Dulce-De-Leche

Before the term Dulce De leche became a common item in the US, I used to
following a simple recipe in the Culiniary Arts Cookbook for "cooking" an
unopened can of sweetened condensed milk in the pressure cooker, in order
to make a banana caramel pie. The cookbook was from the early 1960s.

> Easy Fudge
>
> 3 cups (18 oz. semi-sweet chocolate chips)
> 1 (14 oz.) can sweetened condensed milk (NOT evaporated!!!!!)
> Dash of salt
> 1/2 to 1 cup chopped nuts, optional
> 1 1/2 tsp. vanilla extract
> Method
>
> In heavy saucepan, over low heat, melt chips with condensed milk and
> salt. Remove from heat; stir in nuts (if desired) and vanilla. Spread
> evenly into wax paper lined 8 or 9-inch square pan.
> Chill two hours or until Firm. Turn fudge onto cutting board, peel off
> paper and cut into squares. Store covered in refrigerator.

My mom used to make that fudge when she didn't have the time to fiddle with
a traditional fudge recipe. It's pretty good.

--
Wayne Boatwright
-------------------------------------------
Wednesday, 08(VIII)/06(VI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Never judge a man till you have walked
a mile in his shoes, 'cuz by then,
he's a mile away, you've got his
shoes, and you can say anything then.
-------------------------------------------

"Wayne Boatwright" > wrote in message
5.250...
>

<snip>

>> Sweetened condensed milk is also used to make dulce De Leche. Can't do
>> with evaporated milk.
>>
>> http://en.wikipedia.org/wiki/Dulce_de_leche
>>
>>
>> http://www.wikihow.com/Make-Dulce-De-Leche
>
> Before the term Dulce De leche became a common item in the US, I used to
> following a simple recipe in the Culiniary Arts Cookbook for "cooking" an
> unopened can of sweetened condensed milk in the pressure cooker, in order
> to make a banana caramel pie. The cookbook was from the early 1960s.
>
>> Easy Fudge
>>
>> 3 cups (18 oz. semi-sweet chocolate chips)
>> 1 (14 oz.) can sweetened condensed milk (NOT evaporated!!!!!)
>> Dash of salt
>> 1/2 to 1 cup chopped nuts, optional
>> 1 1/2 tsp. vanilla extract
>> Method
>>
>> In heavy saucepan, over low heat, melt chips with condensed milk and
>> salt. Remove from heat; stir in nuts (if desired) and vanilla. Spread
>> evenly into wax paper lined 8 or 9-inch square pan.
>> Chill two hours or until Firm. Turn fudge onto cutting board, peel off
>> paper and cut into squares. Store covered in refrigerator.
>
> My mom used to make that fudge when she didn't have the time to fiddle
> with
> a traditional fudge recipe. It's pretty good.
>
> --
> Wayne Boatwright

This recipe can also be easily done in a microwave. The one variation I
really enjoyed is adding dried cranberries soaked (reconstituted lightly) in
Cream sherry.

Makes a nice sweet and tart combination.

:-)

Dimitri

On Wed 06 Aug 2008 01:58:02p, Dimitri told us...

>
> "Wayne Boatwright" > wrote in message
> 5.250...
>>
>
> <snip>
>
>>> Sweetened condensed milk is also used to make dulce De Leche. Can't
>>> do with evaporated milk.
>>>
>>> http://en.wikipedia.org/wiki/Dulce_de_leche
>>>
>>>
>>> http://www.wikihow.com/Make-Dulce-De-Leche
>>
>> Before the term Dulce De leche became a common item in the US, I used
>> to following a simple recipe in the Culiniary Arts Cookbook for
>> "cooking" an unopened can of sweetened condensed milk in the pressure
>> cooker, in order to make a banana caramel pie. The cookbook was from
>> the early 1960s.
>>
>>> Easy Fudge
>>>
>>> 3 cups (18 oz. semi-sweet chocolate chips)
>>> 1 (14 oz.) can sweetened condensed milk (NOT evaporated!!!!!)
>>> Dash of salt
>>> 1/2 to 1 cup chopped nuts, optional
>>> 1 1/2 tsp. vanilla extract
>>> Method
>>>
>>> In heavy saucepan, over low heat, melt chips with condensed milk and
>>> salt. Remove from heat; stir in nuts (if desired) and vanilla. Spread
>>> evenly into wax paper lined 8 or 9-inch square pan.
>>> Chill two hours or until Firm. Turn fudge onto cutting board, peel off
>>> paper and cut into squares. Store covered in refrigerator.
>>
>> My mom used to make that fudge when she didn't have the time to fiddle
>> with a traditional fudge recipe. It's pretty good.
>>
>> --
>> Wayne Boatwright
>
> This recipe can also be easily done in a microwave. The one variation I
> really enjoyed is adding dried cranberries soaked (reconstituted
> lightly) in Cream sherry.
>
> Makes a nice sweet and tart combination.
>
>:-)
>

That does sound good! I would probably want to add pecans to that, as
well.



--
Wayne Boatwright
-------------------------------------------
Wednesday, 08(VIII)/06(VI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Writing is easy. All you have to do is
cross out all the wrong words. --Mark Twain
-------------------------------------------

"Wayne Boatwright" > wrote in message

<snip>
>>>> Easy Fudge
>>>>
>>>> 3 cups (18 oz. semi-sweet chocolate chips)
>>>> 1 (14 oz.) can sweetened condensed milk (NOT evaporated!!!!!)
>>>> Dash of salt
>>>> 1/2 to 1 cup chopped nuts, optional
>>>> 1 1/2 tsp. vanilla extract
>>>> Method
>>>>
>>>> In heavy saucepan, over low heat, melt chips with condensed milk and
>>>> salt. Remove from heat; stir in nuts (if desired) and vanilla. Spread
>>>> evenly into wax paper lined 8 or 9-inch square pan.
>>>> Chill two hours or until Firm. Turn fudge onto cutting board, peel off
>>>> paper and cut into squares. Store covered in refrigerator.
>>>
>>> My mom used to make that fudge when she didn't have the time to fiddle
>>> with a traditional fudge recipe. It's pretty good.
>>>
>>> --
>>> Wayne Boatwright
>>
>> This recipe can also be easily done in a microwave. The one variation I
>> really enjoyed is adding dried cranberries soaked (reconstituted
>> lightly) in Cream sherry.
>>
>> Makes a nice sweet and tart combination.
>>
>>:-)
>>
>
> That does sound good! I would probably want to add pecans to that, as
> well.
>
>
>
> --
> Wayne Boatwright
> -------------------------------------------

I'm nuts enough - I'm not sure I need any more.

:-)

Dimitri

On Wed 06 Aug 2008 02:10:22p, Dimitri told us...

>
> "Wayne Boatwright" > wrote in message
>
> <snip>
>>>>> Easy Fudge
>>>>>
>>>>> 3 cups (18 oz. semi-sweet chocolate chips)
>>>>> 1 (14 oz.) can sweetened condensed milk (NOT evaporated!!!!!)
>>>>> Dash of salt
>>>>> 1/2 to 1 cup chopped nuts, optional
>>>>> 1 1/2 tsp. vanilla extract
>>>>> Method
>>>>>
>>>>> In heavy saucepan, over low heat, melt chips with condensed milk and
>>>>> salt. Remove from heat; stir in nuts (if desired) and vanilla. Spread
>>>>> evenly into wax paper lined 8 or 9-inch square pan.
>>>>> Chill two hours or until Firm. Turn fudge onto cutting board, peel
off
>>>>> paper and cut into squares. Store covered in refrigerator.
>>>>
>>>> My mom used to make that fudge when she didn't have the time to fiddle
>>>> with a traditional fudge recipe. It's pretty good.
>>>>
>>>> --
>>>> Wayne Boatwright
>>>
>>> This recipe can also be easily done in a microwave. The one variation I
>>> really enjoyed is adding dried cranberries soaked (reconstituted
>>> lightly) in Cream sherry.
>>>
>>> Makes a nice sweet and tart combination.
>>>
>>>:-)
>>>
>>
>> That does sound good! I would probably want to add pecans to that, as
>> well.
>>
>>
>>
>> --
>> Wayne Boatwright
>> -------------------------------------------
>
> I'm nuts enough - I'm not sure I need any more.
>
>:-)
>
> Dimitri
>

LOL!

--
Wayne Boatwright
-------------------------------------------
Wednesday, 08(VIII)/06(VI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
If you're happy and you know it clunk
your chains.
-------------------------------------------

"Jean B." > wrote in
:

> enigma wrote:
>> "Bob Terwilliger" > wrote in
>> :
>>
>>> I've got the Cook's Illustrated _Cover and Bake_ book on
>>> casseroles. I've tried half-a-dozen recipes or so from
>>> it, and all have been FANTASTIC. Truthfully, Cooks'
>>> Illustrated and I have only differed in opinions on one
>>> thing: oatmeal cookies. (I prefer the Mrs. Fields recipe
>>> to the Cook's Illustrated recipe.)
>>
>> ok, i have to ask... what is the recipe you have for Mrs.
>> Field's Oatmeal cookies?
>> i used to work at Mrs. Field's when the cookies were made
>> in-
>> store & most published recipies i've seen claiming to be
>> hers aren't even close. i'll admit to being a "bad"
>> employee & making up my own recipes & putting them out
>> (dark chocolate macadamia was a big hit. no idea why
>> Debbie never thought of it)...
>> lee
>>
>
> Even the ones in her book are not the same? I was more
> enamored of those cookies before we go a batch of different
> ones, and they all tasted kind-of the same--like they had
> the same base batter. Kind of like restaurants that have
> the same base sauce....

i haven't seen the book. the chocolate chip varieties had the
same base batter (well, the white chocolate macadamia had less
brown sugar), but the oatmeal was different & the peanut
butter, of course. that job is the reason i can't stand peanut
butter cookies anymore. somehow the smell of a 25 pound bucket
of peanut butter at 5:30am just turned my stomach... even
though the mall didn't oficially open until 9:30am, the mall
walkers were allowed in at 7:30am, so i had to have the
muffins (6 varieties), coffee & at least 3 varieties of
cookies (which had to include one chocolate chip variation,
the peanut butter & one of my choice) ready by 7:29am.
i have no idea why i had to have cookies that early. i can't
remember ever selling any before 9, & the cookies had to be
taken out & 'discarded' after an hour (we froze them in big
bags and they went to the soup kitchen)
i'd also make a second batch of blueberry & raspberry
muffins for lunchtime, which wasn't exactly company policy,
but they sold well then so...
lee
--
Last night while sitting in my chair
I pinged a host that wasn't there
It wasn't there again today
The host resolved to NSA.

Wayne Boatwright wrote:

> On Wed 06 Aug 2008 01:13:31p, ChattyCathy told us...

>>
>> The Cook's Thesaurus has this to say about it:
>>
>> http://www.foodsubs.com/Dairyoth.html#evaporated%20milk

>
> Good reference, Cathy.

I love that site. It has a wealth of information on it.

It comes in especially useful when I see recipes on r.f.c. that look
interesting but may call for an ingredient whose name I am not familiar
with. I just look up the ingredient in question on the site and I often
find that it's known by another name here. However, if I can't get a
particular ingredient locally the site has a nice list of substitutes
that have worked out pretty well for me so far.
--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

Chatty Cathy wrote:

>>> http://www.foodsubs.com/Dairyoth.html#evaporated%20milk
>
> I love that site. It has a wealth of information on it.
>
> It comes in especially useful when I see recipes on r.f.c. that look
> interesting but may call for an ingredient whose name I am not familiar
> with. I just look up the ingredient in question on the site and I often
> find that it's known by another name here. However, if I can't get a
> particular ingredient locally the site has a nice list of substitutes
> that have worked out pretty well for me so far.


As long as I can remember that there's a difference between castor SUGAR and
castor OIL, I should be all right.

Bob

Bob Terwilliger wrote:

> Chatty Cathy wrote:
>
>>>> http://www.foodsubs.com/Dairyoth.html#evaporated%20milk
>>
>> I love that site. It has a wealth of information on it.
>>
>> It comes in especially useful when I see recipes on r.f.c. that look
>> interesting but may call for an ingredient whose name I am not
>> familiar with. I just look up the ingredient in question on the site
>> and I often find that it's known by another name here. However, if I
>> can't get a particular ingredient locally the site has a nice list of
>> substitutes that have worked out pretty well for me so far.
>
>
> As long as I can remember that there's a difference between castor
> SUGAR and castor OIL, I should be all right.
>
> Bob

LOL!
--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

On Thu 07 Aug 2008 03:27:07a, ChattyCathy told us...

> Wayne Boatwright wrote:
>
>> On Wed 06 Aug 2008 01:13:31p, ChattyCathy told us...
>
>>>
>>> The Cook's Thesaurus has this to say about it:
>>>
>>> http://www.foodsubs.com/Dairyoth.html#evaporated%20milk
>
>>
>> Good reference, Cathy.
>
> I love that site. It has a wealth of information on it.
>
> It comes in especially useful when I see recipes on r.f.c. that look
> interesting but may call for an ingredient whose name I am not familiar
> with. I just look up the ingredient in question on the site and I often
> find that it's known by another name here. However, if I can't get a
> particular ingredient locally the site has a nice list of substitutes
> that have worked out pretty well for me so far.

I've put it in my "Favorites".

--
Wayne Boatwright
-------------------------------------------
Thursday, 08(VIII)/07(VII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
'MEOW'... 'WOOF'... It's a two-litter
engine!
-------------------------------------------

On Thu 07 Aug 2008 03:30:30a, Bob Terwilliger told us...

> Chatty Cathy wrote:
>
>>>> http://www.foodsubs.com/Dairyoth.html#evaporated%20milk
>>
>> I love that site. It has a wealth of information on it.
>>
>> It comes in especially useful when I see recipes on r.f.c. that look
>> interesting but may call for an ingredient whose name I am not familiar
>> with. I just look up the ingredient in question on the site and I often
>> find that it's known by another name here. However, if I can't get a
>> particular ingredient locally the site has a nice list of substitutes
>> that have worked out pretty well for me so far.
>
>
> As long as I can remember that there's a difference between castor SUGAR
> and castor OIL, I should be all right.
>
> Bob
>
>

Well, if you happen to forget that, you'll be in deep doodoo...literally.
:-)

--
Wayne Boatwright
-------------------------------------------
Thursday, 08(VIII)/07(VII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
As I said before, I never repeat myself.
-------------------------------------------

enigma wrote:
> i haven't seen the book. the chocolate chip varieties had the
> same base batter (well, the white chocolate macadamia had less
> brown sugar), but the oatmeal was different & the peanut
> butter, of course. that job is the reason i can't stand peanut
> butter cookies anymore. somehow the smell of a 25 pound bucket
> of peanut butter at 5:30am just turned my stomach... even
> though the mall didn't oficially open until 9:30am, the mall
> walkers were allowed in at 7:30am, so i had to have the
> muffins (6 varieties), coffee & at least 3 varieties of
> cookies (which had to include one chocolate chip variation,
> the peanut butter & one of my choice) ready by 7:29am.
> i have no idea why i had to have cookies that early. i can't
> remember ever selling any before 9, & the cookies had to be
> taken out & 'discarded' after an hour (we froze them in big
> bags and they went to the soup kitchen)
> i'd also make a second batch of blueberry & raspberry
> muffins for lunchtime, which wasn't exactly company policy,
> but they sold well then so...
> lee

I thought they all tasted the same. I forget the varieties we got.

I can understand your aversion to peanut butter cookies. I,
chocolholic, have actually found that when I cook something very
chocolate-y, that I might get rather sated just on the smell!
Breathing such a smell day after day might really be a turn-off.
--
Jean B.

"Jean B." > wrote in
:

> I thought they all tasted the same. I forget the varieties
> we got.

shortly after i quit (to go work in software), Mrs. Field's
stores started getting all the cookies in as frozen,
premeasured lumps of frozen dough. i strongly suspect the
taste changed for the worse at that point, because they were
obviously cost-cutting (& because the stores closed around 2
years later, for lack of sales)

> I can understand your aversion to peanut butter cookies.

a 5 gallon bucket of peanut butter is just WAY too stinky
that early in the morning...

> I, chocolholic, have actually found that when I cook
> something very chocolate-y, that I might get rather sated
> just on the smell! Breathing such a smell day after day
> might really be a turn-off.

the brown sugar & vanilla smell of the other cookies never
bothered me. my unfortunate child doesn't get peanut butter
cookies & that job was almost 20 years ago... but he seems
happy with chocolate chip, oatmeal, & other cookies.

lee <pumpkin chocolate chip cookies are really good>
--
Last night while sitting in my chair
I pinged a host that wasn't there
It wasn't there again today
The host resolved to NSA.

enigma wrote:
> "Jean B." > wrote in
> :
>
>> I thought they all tasted the same. I forget the varieties
>> we got.
>
> shortly after i quit (to go work in software), Mrs. Field's
> stores started getting all the cookies in as frozen,
> premeasured lumps of frozen dough. i strongly suspect the
> taste changed for the worse at that point, because they were
> obviously cost-cutting (& because the stores closed around 2
> years later, for lack of sales)

Aha! That may explain our different observations.
>
>> I can understand your aversion to peanut butter cookies.
>
> a 5 gallon bucket of peanut butter is just WAY too stinky
> that early in the morning...

The time factor too.
>
>> I, chocolholic, have actually found that when I cook
>> something very chocolate-y, that I might get rather sated
>> just on the smell! Breathing such a smell day after day
>> might really be a turn-off.
>
> the brown sugar & vanilla smell of the other cookies never
> bothered me. my unfortunate child doesn't get peanut butter
> cookies & that job was almost 20 years ago... but he seems
> happy with chocolate chip, oatmeal, & other cookies.

Poor kid indeed. How does he survive his obvious deprivation? :-)
>
> lee <pumpkin chocolate chip cookies are really good>

I've never tried that.
--
Jean B.

Bob Terwilliger wrote:

> As long as I can remember that there's a difference between castor SUGAR
> and
> castor OIL, I should be all right.
>
> Bob

Speaking of castor oil, I wonder where I can find this in gallons. We
have moles and we need to treat the lawn with castor oil. It is a
repellent.

Becca

On Thu 07 Aug 2008 08:46:52a, Becca told us...

> Bob Terwilliger wrote:
>
>> As long as I can remember that there's a difference between castor SUGAR
>> and castor OIL, I should be all right.
>>
>> Bob
>
> Speaking of castor oil, I wonder where I can find this in gallons. We
> have moles and we need to treat the lawn with castor oil. It is a
> repellent.
>
> Becca
>

Either that or they'll shit themselves to death.

--
Wayne Boatwright
-------------------------------------------
Thursday, 08(VIII)/07(VII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Well, Katrina likes it.
-------------------------------------------

Wayne Boatwright wrote:
> On Thu 07 Aug 2008 08:46:52a, Becca told us...
>
>> Bob Terwilliger wrote:
>>
>>> As long as I can remember that there's a difference between castor
>>> SUGAR and castor OIL, I should be all right.
>>>
>>> Bob
>>
>> Speaking of castor oil, I wonder where I can find this in gallons. We
>> have moles and we need to treat the lawn with castor oil. It is a
>> repellent.
>>
>> Becca
>>
>
> Either that or they'll shit themselves to death.

Fertilizer!!!!!!!!

kili

On Thu, 07 Aug 2008 09:04:03 -0700, sf wrote:

>On Thu, 07 Aug 2008 10:46:52 -0500, Becca >
>wrote:
>
>>Speaking of castor oil, I wonder where I can find this in gallons. We
>>have moles and we need to treat the lawn with castor oil. It is a
>>repellent.
>
>How did you find this out? Does it work on gophers too?

Castor oil is the main ingredient of a number of mole repellents. It
appeared to work on our sidewalk. Moles used to cause the brick
pavers to heave up about twice a week. Before laying new pavers I
scooped a trench the entire length of the walk in the sand, and poured
a gallon of castor oil into the trench. Not a single paver disturbed
since about 2002...

http://www.chemistrystore.com/produc...t=65419&group=

$14 a gallon, they also sell the 5-gal pail for $67. I don't think it
works on gophers but here's a possible solution, dunno how well it
will work...

http://www.predatorpee.com/

Best -- Terry

On Thu, 07 Aug 2008 16:19:06 -0500, Terry >
wrote:

>On Thu, 07 Aug 2008 09:04:03 -0700, sf wrote:
>
>>On Thu, 07 Aug 2008 10:46:52 -0500, Becca >
>>wrote:
>>
>>>Speaking of castor oil, I wonder where I can find this in gallons. We
>>>have moles and we need to treat the lawn with castor oil. It is a
>>>repellent.
>>
>>How did you find this out? Does it work on gophers too?
>
>Castor oil is the main ingredient of a number of mole repellents. It
>appeared to work on our sidewalk. Moles used to cause the brick
>pavers to heave up about twice a week. Before laying new pavers I
>scooped a trench the entire length of the walk in the sand, and poured
>a gallon of castor oil into the trench. Not a single paver disturbed
>since about 2002...
>
>http://www.chemistrystore.com/produc...t=65419&group=
>
>$14 a gallon, they also sell the 5-gal pail for $67. I don't think it
>works on gophers but here's a possible solution, dunno how well it
>will work...
>
>http://www.predatorpee.com/
>
Thanks!


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

Mae West

<sf> wrote in message ...
> On Thu, 07 Aug 2008 16:19:06 -0500, Terry >
> wrote:
>
>>On Thu, 07 Aug 2008 09:04:03 -0700, sf wrote:
>>
>>>On Thu, 07 Aug 2008 10:46:52 -0500, Becca >
>>>wrote:
>>>
>>>>Speaking of castor oil, I wonder where I can find this in gallons. We
>>>>have moles and we need to treat the lawn with castor oil. It is a
>>>>repellent.
>>>
>>>How did you find this out? Does it work on gophers too?
>>
>>Castor oil is the main ingredient of a number of mole repellents. It
>>appeared to work on our sidewalk. Moles used to cause the brick
>>pavers to heave up about twice a week. Before laying new pavers I
>>scooped a trench the entire length of the walk in the sand, and poured
>>a gallon of castor oil into the trench. Not a single paver disturbed
>>since about 2002...
>>
>>http://www.chemistrystore.com/produc...t=65419&group=
>>
>>$14 a gallon, they also sell the 5-gal pail for $67. I don't think it
>>works on gophers but here's a possible solution, dunno how well it
>>will work...
>>
>>http://www.predatorpee.com/
>>

For plane fare and a nice meal I will come pee all over your yard. It'll
cost you more if you want me to pee on you.

On Thu, 7 Aug 2008 19:11:39 -0400, "cybercat" >
wrote:

>For plane fare and a nice meal I will come pee all over your yard. It'll
>cost you more if you want me to pee on you.

I think that would cost me more than the gallon size of predatorpee.
I'd love to have you over for dinner anytime you're in my neck o' the
woods, no need to pee on the grass or me.


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

Mae West

sf wrote:
> On Thu, 07 Aug 2008 10:46:52 -0500, Becca >
> wrote:
>
>> Speaking of castor oil, I wonder where I can find this in gallons. We
>> have moles and we need to treat the lawn with castor oil. It is a
>> repellent.
>
> How did you find this out? Does it work on gophers too?

Yes, it works on gophers. http://americanatural.com/granmolrep.html

We used Spectracide, which was $19 a bottle. When we checked the
ingredients, we discovered it was castor oil. You put it in a sprayer,
like you use to fertilize your lawn, then hook it up to your water hose.
You spray your entire lawn. We have not seen a mole since then, but
they say it only works for a couple of months, then we will have to do
it again.

Terry wrote:

> Castor oil is the main ingredient of a number of mole repellents. It
> appeared to work on our sidewalk. Moles used to cause the brick
> pavers to heave up about twice a week. Before laying new pavers I
> scooped a trench the entire length of the walk in the sand, and poured
> a gallon of castor oil into the trench. Not a single paver disturbed
> since about 2002...
>
> http://www.chemistrystore.com/produc...t=65419&group=
>
> $14 a gallon, they also sell the 5-gal pail for $67. I don't think it
> works on gophers but here's a possible solution, dunno how well it
> will work...
>
> http://www.predatorpee.com/
>
> Best -- Terry

Thanks for the link, Terry.

Becca

cybercat wrote:
> <sf> wrote in message ...
>> On Thu, 07 Aug 2008 16:19:06 -0500, Terry >
>> wrote:
>>
>>> On Thu, 07 Aug 2008 09:04:03 -0700, sf wrote:
>>>
>>>> On Thu, 07 Aug 2008 10:46:52 -0500, Becca >
>>>> wrote:
>>>>
>>>>> Speaking of castor oil, I wonder where I can find this in gallons. We
>>>>> have moles and we need to treat the lawn with castor oil. It is a
>>>>> repellent.
>>>> How did you find this out? Does it work on gophers too?
>>> Castor oil is the main ingredient of a number of mole repellents. It
>>> appeared to work on our sidewalk. Moles used to cause the brick
>>> pavers to heave up about twice a week. Before laying new pavers I
>>> scooped a trench the entire length of the walk in the sand, and poured
>>> a gallon of castor oil into the trench. Not a single paver disturbed
>>> since about 2002...
>>>
>>> http://www.chemistrystore.com/produc...t=65419&group=
>>>
>>> $14 a gallon, they also sell the 5-gal pail for $67. I don't think it
>>> works on gophers but here's a possible solution, dunno how well it
>>> will work...
>>>
>>> http://www.predatorpee.com/
>>>
>
> For plane fare and a nice meal I will come pee all over your yard. It'll
> cost you more if you want me to pee on you.
>
>

Gee thanks, what an offer! lol BTW, I sent you an email, did you get it?

Becca

Wayne Boatwright wrote:
> On Wed 06 Aug 2008 12:23:53a, Serene Vannoy told us...
>
>> Goomba wrote:
>>> Serene Vannoy wrote:
>>>> Kliserup wrote:
>>>>> Can someone please help me out with a recipe for a simple but tasty
>>>>> macaroni salad? TIA
>>>> Cook macaroni. Add mince onion, grated carrot, and diced bell pepper
>>>> to taste. Toss with enough mayo to moisten, and a little bit of celery
>>>> seed, salt, and pepper.
>>>>
>>>> It always goes quickly at my parties.
>>>>
>>>> Serene
>>> And you aren't adding all that (gross) sugar! Gak!
>> There's no sugar in macaroni salad!! :-)
>>
>> (James likes a little sweetness in his potato salad -- sweet relish or
>> something with a little touch of sugar. I don't like it that much, but
>> occasionally, I'll do it for his sake. He doesn't like macaroni salad at
>> all, though, so my macaroni salad is always safe from sugary additions.)
>>
>> Serene
>>
>
> Not so with this recipe that you're volunteering to make, however.
> Sweetened condensed milk is *extremely* sweet.

The recipe doesn't say sweetened. There is "condensed milk" that's not
sweetened, and is essentially the same as evaporated milk. I think it
may be the UK word for evaporated milk. At any rate, I don't intend to
use sweetened. :-)

> The other thing that seems
> very odd is the volume of "liquidy" ingredients (mayo, condensed milk, and
> vinegar) in relation to the quantity of macaroni. I can't imagine anyone
> really liking this combination.

We'll see. :-)

Serene

--
"I think I have an umami receptor that has developed sentience." -- Stef

On Sun 10 Aug 2008 07:43:09a, Serene Vannoy told us...

> Wayne Boatwright wrote:
>> On Wed 06 Aug 2008 12:23:53a, Serene Vannoy told us...
>>
>>> Goomba wrote:
>>>> Serene Vannoy wrote:
>>>>> Kliserup wrote:
>>>>>> Can someone please help me out with a recipe for a simple but tasty
>>>>>> macaroni salad? TIA
>>>>> Cook macaroni. Add mince onion, grated carrot, and diced bell pepper
>>>>> to taste. Toss with enough mayo to moisten, and a little bit of
>>>>> celery seed, salt, and pepper.
>>>>>
>>>>> It always goes quickly at my parties.
>>>>>
>>>>> Serene
>>>> And you aren't adding all that (gross) sugar! Gak!
>>> There's no sugar in macaroni salad!! :-)
>>>
>>> (James likes a little sweetness in his potato salad -- sweet relish or
>>> something with a little touch of sugar. I don't like it that much, but
>>> occasionally, I'll do it for his sake. He doesn't like macaroni salad
>>> at all, though, so my macaroni salad is always safe from sugary
>>> additions.)
>>>
>>> Serene
>>>
>>
>> Not so with this recipe that you're volunteering to make, however.
>> Sweetened condensed milk is *extremely* sweet.
>
> The recipe doesn't say sweetened. There is "condensed milk" that's not
> sweetened, and is essentially the same as evaporated milk. I think it
> may be the UK word for evaporated milk. At any rate, I don't intend to
> use sweetened. :-)

You're right, it absolutely does not say "sweetened". When some US
recipes specify "condensed milk" in them, sweetened is implied. I think
you're right about the terminology in the UK and perhaps AU and NZ as
well.

OTOH, with the considerable amount of vinegar in the recipe, perhaps it
really was meant to be sweetened condensed milk to give it a sweet/sour
twist.

> > The other thing that seems
>> very odd is the volume of "liquidy" ingredients (mayo, condensed milk,
>> and vinegar) in relation to the quantity of macaroni. I can't imagine
>> anyone really liking this combination.

Perhaps, on sitting, the dressing will 1) soak into the macaroni and 2)
thicken up a bit, resulting in a not so "soupy" salad.

> We'll see. :-)
>
> Serene
>

I hope you'll report back. It should be interesting.


--
Date: Aug(VIII) 10(X),2008(MMVIII)

*******************************************
Countdown till Labor Day
3wks 15hrs 58mins
*******************************************
Why are there interstate highways in
Hawaii?
*******************************************

On Sun 10 Aug 2008 07:43:09a, Serene Vannoy told us...

> Wayne Boatwright wrote:
>> On Wed 06 Aug 2008 12:23:53a, Serene Vannoy told us...
>>
>>> Goomba wrote:
>>>> Serene Vannoy wrote:
>>>>> Kliserup wrote:
>>>>>> Can someone please help me out with a recipe for a simple but tasty
>>>>>> macaroni salad? TIA
>>>>> Cook macaroni. Add mince onion, grated carrot, and diced bell pepper
>>>>> to taste. Toss with enough mayo to moisten, and a little bit of
>>>>> celery seed, salt, and pepper.
>>>>>
>>>>> It always goes quickly at my parties.
>>>>>
>>>>> Serene
>>>> And you aren't adding all that (gross) sugar! Gak!
>>> There's no sugar in macaroni salad!! :-)
>>>
>>> (James likes a little sweetness in his potato salad -- sweet relish or
>>> something with a little touch of sugar. I don't like it that much, but
>>> occasionally, I'll do it for his sake. He doesn't like macaroni salad
>>> at all, though, so my macaroni salad is always safe from sugary
>>> additions.)
>>>
>>> Serene
>>>
>>
>> Not so with this recipe that you're volunteering to make, however.
>> Sweetened condensed milk is *extremely* sweet.
>
> The recipe doesn't say sweetened. There is "condensed milk" that's not
> sweetened, and is essentially the same as evaporated milk. I think it
> may be the UK word for evaporated milk. At any rate, I don't intend to
> use sweetened. :-)
>
> > The other thing that seems
>> very odd is the volume of "liquidy" ingredients (mayo, condensed milk,
>> and vinegar) in relation to the quantity of macaroni. I can't imagine
>> anyone really liking this combination.
>
> We'll see. :-)
>
> Serene
>

Serenem after I just sent my previous post, I remember that something had
stuck in my mind about the original recipe and took a second look:

>>>> Carla's Macaroni Salad
>>>>
>>>> pasta, salads
>>>>
>>>> 16 oz macaroni cooked
>>>> 1 pint mayonnaise
>>>> 1 can eagle condensed milk
>>>> 1 cup vinegar
>>>> 4 carrots, grated 1 onion, chopped 1 pepper, chopped

Usually "eagle condensed milk" would mean "Eagle Brand Sweetened Condensed
Milk". AFAIF, that's the only type of canned milk that Borden makes with
"eagle" in the name. It has a very long history:

http://www.eaglebrand.com
http://www.eaglebrand.com/history.asp

The result may yield a sweet/sour salad which might not be unpalatable to
many. The reaction of an acid, in this case the vinegar, with the
condensed milk will cause it to thicken, so it probably won't be soupy.

Just a thought...

In any event, have fun with it.

--
Date: Sun, 8/10/08

*******************************************
Countdown till Labor Day
3wks 15hrs 47mins
*******************************************
'The hotel of your mind has many
vacancies. ' - Yakko
*******************************************

On Sun 10 Aug 2008 07:43:09a, Serene Vannoy told us...

> Wayne Boatwright wrote:
>> On Wed 06 Aug 2008 12:23:53a, Serene Vannoy told us...
>>
>>> Goomba wrote:
>>>> Serene Vannoy wrote:
>>>>> Kliserup wrote:
>>>>>> Can someone please help me out with a recipe for a simple but tasty
>>>>>> macaroni salad? TIA
>>>>> Cook macaroni. Add mince onion, grated carrot, and diced bell pepper
>>>>> to taste. Toss with enough mayo to moisten, and a little bit of
>>>>> celery seed, salt, and pepper.
>>>>>
>>>>> It always goes quickly at my parties.
>>>>>
>>>>> Serene
>>>> And you aren't adding all that (gross) sugar! Gak!
>>> There's no sugar in macaroni salad!! :-)
>>>
>>> (James likes a little sweetness in his potato salad -- sweet relish or
>>> something with a little touch of sugar. I don't like it that much, but
>>> occasionally, I'll do it for his sake. He doesn't like macaroni salad
>>> at all, though, so my macaroni salad is always safe from sugary
>>> additions.)
>>>
>>> Serene
>>>
>>
>> Not so with this recipe that you're volunteering to make, however.
>> Sweetened condensed milk is *extremely* sweet.
>
> The recipe doesn't say sweetened. There is "condensed milk" that's not
> sweetened, and is essentially the same as evaporated milk. I think it
> may be the UK word for evaporated milk. At any rate, I don't intend to
> use sweetened. :-)

You're right, it absolutely does not say "sweetened". When some US
recipes specify "condensed milk" in them, sweetened is implied. I think
you're right about the terminology in the UK and perhaps AU and NZ as
well.

OTOH, with the considerable amount of vinegar in the recipe, perhaps it
really was meant to be sweetened condensed milk to give it a sweet/sour
twist.

>
> > The other thing that seems
>> very odd is the volume of "liquidy" ingredients (mayo, condensed milk,
>> and vinegar) in relation to the quantity of macaroni. I can't imagine
>> anyone really liking this combination.

Perhaps, on sitting, the dressing will 1) soak into the macaroni and 2)
thicken up a bit, resulting in a not so "soupy" salad.

>
> We'll see. :-)
>
> Serene
>

--
Date: 8/10/08

*******************************************
Countdown till Labor Day
3wks 15hrs 23mins
*******************************************
Never try to out stare a cat. They've
got no eyelids.
*******************************************

On Sun 10 Aug 2008 07:43:09a, Serene Vannoy told us...

> Wayne Boatwright wrote:
>> On Wed 06 Aug 2008 12:23:53a, Serene Vannoy told us...
>>
>>> Goomba wrote:
>>>> Serene Vannoy wrote:
>>>>> Kliserup wrote:
>>>>>> Can someone please help me out with a recipe for a simple but tasty
>>>>>> macaroni salad? TIA
>>>>> Cook macaroni. Add mince onion, grated carrot, and diced bell pepper
>>>>> to taste. Toss with enough mayo to moisten, and a little bit of
>>>>> celery seed, salt, and pepper.
>>>>>
>>>>> It always goes quickly at my parties.
>>>>>
>>>>> Serene
>>>> And you aren't adding all that (gross) sugar! Gak!
>>> There's no sugar in macaroni salad!! :-)
>>>
>>> (James likes a little sweetness in his potato salad -- sweet relish or
>>> something with a little touch of sugar. I don't like it that much, but
>>> occasionally, I'll do it for his sake. He doesn't like macaroni salad
>>> at all, though, so my macaroni salad is always safe from sugary
>>> additions.)
>>>
>>> Serene
>>>
>>
>> Not so with this recipe that you're volunteering to make, however.
>> Sweetened condensed milk is *extremely* sweet.
>
> The recipe doesn't say sweetened. There is "condensed milk" that's not
> sweetened, and is essentially the same as evaporated milk. I think it
> may be the UK word for evaporated milk. At any rate, I don't intend to
> use sweetened. :-)
>
> > The other thing that seems
>> very odd is the volume of "liquidy" ingredients (mayo, condensed milk,
>> and vinegar) in relation to the quantity of macaroni. I can't imagine
>> anyone really liking this combination.
>
> We'll see. :-)
>
> Serene
>

Serene after I just sent my previous post, I remember that something had
stuck in my mind about the original recipe and took a second look:

>>>> Carla's Macaroni Salad
>>>>
>>>> pasta, salads
>>>>
>>>> 16 oz macaroni cooked
>>>> 1 pint mayonnaise
>>>> 1 can eagle condensed milk
>>>> 1 cup vinegar
>>>> 4 carrots, grated 1 onion, chopped 1 pepper, chopped

Usually "eagle condensed milk" would mean "Eagle Brand Sweetened Condensed
Milk". AFAIF, that's the only type of canned milk that Borden makes with
"eagle" in the name. It has a very long history:

http://www.eaglebrand.com
http://www.eaglebrand.com/history.asp

The result may yield a sweet/sour salad which might not be unpalatable to
many. The reaction of an acid, in this case the vinegar, with the
condensed milk will cause it to thicken, so it probably won't be soupy.

Just a thought...

In any event, have fun with it.


--
Date: Sunday, August 10th,2008

*******************************************
Countdown till Labor Day
3wks 15hrs 21mins
*******************************************
Cats need to wake Mom up at 3:00 am by
chewing on her head.
*******************************************

Billy wrote:
> On Sun, 03 Aug 2008 17:11:40 GMT, Kliserup > wrote:
>
>> Can someone please help me out with a recipe for a simple but tasty
>> macaroni salad? TIA
>
> There are NO misprints with this recipe......make exactly as listed
> and it will be a summertime hit!

Okay, I finally got around to buying the ingredients for the
sweetened-condensed-milk macaroni salad, and I'll make it tonight and
take pictures. I must be nuts. :-)

Serene


--
"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

"Serene Vannoy" > wrote in message
...
> Billy wrote:
>> On Sun, 03 Aug 2008 17:11:40 GMT, Kliserup > wrote:
>>
>>> Can someone please help me out with a recipe for a simple but tasty
>>> macaroni salad? TIA
>>
>> There are NO misprints with this recipe......make exactly as listed
>> and it will be a summertime hit!
>
> Okay, I finally got around to buying the ingredients for the
> sweetened-condensed-milk macaroni salad, and I'll make it tonight and take
> pictures. I must be nuts. :-)
>
> Serene
>

I want to see this.

Billy wrote:

>
> @@@@@ Now You're Cooking! Export Format
>
> Carla's Macaroni Salad
>
> pasta, salads
>
> 16 oz macaroni cooked
> 1 pint mayonnaise
> 1 can eagle condensed milk
> 1 cup vinegar
> 4 carrots, grated
> 1 onion, chopped
> 1 pepper, chopped
>

I posted a pic of the ingredients on abf. Now to put it all together.
Oy. The things I do for you people. ;-)

Serene

--
"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

Serene Vannoy wrote:
> Billy wrote:
>
>>
>> @@@@@ Now You're Cooking! Export Format
>>
>> Carla's Macaroni Salad
>>
>> pasta, salads
>>
>> 16 oz macaroni cooked
>> 1 pint mayonnaise
>> 1 can eagle condensed milk
>> 1 cup vinegar
>> 4 carrots, grated
>> 1 onion, chopped
>> 1 pepper, chopped
>>
>
> I posted a pic of the ingredients on abf. Now to put it all together.
> Oy. The things I do for you people. ;-)

Well, I'd say my onion and pepper were more diced than chopped, but I
followed the recipe exactly other than that (I even weighed out 16.0
ounces of macaroni on my kitchen scale).

I did whisk the dressing ingredients together before pouring them over
the salad ingredients, but I think that's just common sense. I tasted
the dressing before pouring it, and it wasn't as sweet as I thought it'd
be -- more like a commercial coleslaw dressing with too much vinegar in
it. Sweet, but more vinegary than sweet. The completed salad's
supposed to sit overnight, and I think that's good, because it seems WAY
too soupy at the moment, as though there is twice as much dressing as
there should be.

The salad entirely filled my 10.8-cup storage container.

I took a little taste of the salad before putting it in the fridge, and
honestly, it's not much sweeter than grocery-store macaroni salad (the
stuff with all the ubiquitous corn syrup in it, I'm sure). We'll see how
it tastes tomorrow, after the onions have a chance to temper things and
the dressing soaks in some.

Either way, I'm not sure I'll actually LIKE it, but it's edible even
now, and is supposed to sit overnight, so we'll see. I'll post my review
tomorrow and let you know how the family liked it, as well. Well, not
James, because he doesn't like macaroni salad at all and is unlikely to
taste it.

Serene


--
"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

Serene Vannoy wrote:

> Either way, I'm not sure I'll actually LIKE it, but it's edible even
> now, and is supposed to sit overnight, so we'll see. I'll post my review
> tomorrow and let you know how the family liked it, as well. Well, not
> James, because he doesn't like macaroni salad at all and is unlikely to
> taste it.

By the way, James says I should tell y'all it's delicious even if it
sucks. I tried to explain to him that my credibility here would be
*shattered* if I did that. :-)

Serene

--
"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

Serene Vannoy wrote:
> Serene Vannoy wrote:
>> Billy wrote:
>>
>>>
>>> @@@@@ Now You're Cooking! Export Format
>>>
>>> Carla's Macaroni Salad
>>>
>>> pasta, salads
>>>
>>> 16 oz macaroni cooked
>>> 1 pint mayonnaise
>>> 1 can eagle condensed milk
>>> 1 cup vinegar
>>> 4 carrots, grated
>>> 1 onion, chopped
>>> 1 pepper, chopped
>>>
>>
>> I posted a pic of the ingredients on abf. Now to put it all together.
>> Oy. The things I do for you people. ;-)
>
> Well, I'd say my onion and pepper were more diced than chopped, but I
> followed the recipe exactly other than that (I even weighed out 16.0
> ounces of macaroni on my kitchen scale).
>
> I did whisk the dressing ingredients together before pouring them over
> the salad ingredients, but I think that's just common sense. I tasted
> the dressing before pouring it, and it wasn't as sweet as I thought it'd
> be -- more like a commercial coleslaw dressing with too much vinegar in
> it. Sweet, but more vinegary than sweet. The completed salad's
> supposed to sit overnight, and I think that's good, because it seems WAY
> too soupy at the moment, as though there is twice as much dressing as
> there should be.
>
> The salad entirely filled my 10.8-cup storage container.
>
> I took a little taste of the salad before putting it in the fridge, and
> honestly, it's not much sweeter than grocery-store macaroni salad (the
> stuff with all the ubiquitous corn syrup in it, I'm sure). We'll see how
> it tastes tomorrow, after the onions have a chance to temper things and
> the dressing soaks in some.
>
> Either way, I'm not sure I'll actually LIKE it, but it's edible even
> now, and is supposed to sit overnight, so we'll see. I'll post my review
> tomorrow and let you know how the family liked it, as well. Well, not
> James, because he doesn't like macaroni salad at all and is unlikely to
> taste it.
>
> Serene
>
>
Ah, so this would seem to be an attempt to simplify a boiled
dressing.

I don't like those sweet cole slaws and macaroni salads at all.

--
Jean B.

Jean B. wrote:

> Ah, so this would seem to be an attempt to simplify a boiled dressing.
>
> I don't like those sweet cole slaws and macaroni salads at all.

Yeah, I prefer my macaroni salad without sugar (though I do like sweet
coleslaw). Still, the salad is fine, just a bit sweeter than I like it.
And I think the dressing would actually make a fine dressing to
drizzle over fruit or something.

Serene

--
"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

Serene Vannoy wrote:
> Jean B. wrote:
>
>> Ah, so this would seem to be an attempt to simplify a boiled dressing.
>>
>> I don't like those sweet cole slaws and macaroni salads at all.
>
> Yeah, I prefer my macaroni salad without sugar (though I do like sweet
> coleslaw). Still, the salad is fine, just a bit sweeter than I like it.
> And I think the dressing would actually make a fine dressing to drizzle
> over fruit or something.
>
> Serene
>
You were brave to try it! Hmmm. Thinking. Can this morph into a
poppyseed dressing?

--
Jean B.