On Fri, 30 Jan 2009 22:33:12 +0000 (UTC), Peter-Lucas wrote:

> Melba's Jammin' > wrote in news:barbschaller-
> :
>>
>
> Yep. But to say that a recipe for Lemon Meringue is "eloborate"???!!!
>
> Is there a 'Cooking 101' newsgroup Giusi can be directed to?
>

this is pretty rich, since guisi is at least a part-time professional
cook. doe anybody pay for your stuff? (i mean with money, not psychic or
gastric distress.)

> As for "unsolicited critiquing"..... IMO, there's too much of it. It's
> *those* people that have got their panties in a twist.
>
>>
>> Sometimes the latter is done good-naturedly (I'm thinking of boiled dirt
>> chunks), sometimes not so much. And often the nuances and inflections
>> of spoken conversation do not translate well to paper, leading to some
>> to get their panties and their chute straps all knotted up for no
>> reason. (That'd be you.)
>
> LOL!!
>
> It's *lines*, not straps.... and I go 'commando' :-)

that might explain why you step on your dick so much.

blake

On Fri, 30 Jan 2009 21:48:42 +0100, Giusi wrote:

> "Peter-Lucas" ha scritto nel messaggio
>> "Giusi" wrote in
>>> I don't even know what icing sugar mixture is meant to be!
>>
>>
>> Google it. I did. It took all of about 2 seconds.
>> zucchero a velo
> http://dictionary.reverso.net/englis.../icing%20sugar
>>> Icing>> sugar is usually sold in tiny envelopes here,
>>
>> First you say you don't know what icing sugar is "meant to be" and then >
>> you say it's sold in envelopes there. Make up your mind!!
>>> Caster
>>> sugar does not exist AFAIK.
>> zucchero semolato
> http://dictionary.reverso.net/englis...caster%20sugar
>
>> Peter Lucas
>
> Read again. The first mention says "icing sugar mixture" with no
> explanation. A second entry says icing sugar. Of course I know what icing
> sugar is in Italian. Not everyone is stupid, and I am not.
>
> Zucchero semolato is NOT caster sugar. I am surrounded with British expats
> and they all say that it is not caster sugar. Some of them attempt to make
> caster sugar by whizzing ordinary sugar in a food processor with varying
> results.
>
> The reason I responded to your recipe is that Pandora originally asked me
> for a recipe. I was translating mine into metric when Wayne published his
> and so I left it there.
>
> Your charms are slipping, my friend.

what ****ing charms? he had none to begin with.

your pal,
blake

"blake murphy" > wrote in message
...
> On Fri, 30 Jan 2009 13:38:43 -0600, Melba's Jammin' wrote:
>
>> In article > ,
>> "Peter-Lucas" > wrote:
>>
>>> "Giusi" > wrote in
>>> :
>>>
>>>> "Peter-Lucas" ha scritto nel messaggio > "Pandora"
>>>>>
>>>>>> You have speak of this pie and I thinck I would like it very much
>>>>>> because I like lemon and I like meringue. Have you got a good recipe
>>>>>> and a pic of it? TIA
>>>>>
>>>>>
>>>>>
>>>>> Pandora, this one is *fantastic*. Very simple recipe, no weird
>>>>> ingredients, and very easy to make.
>>
>>>>
>>>> This may very well be a lovely pie, but it is not what I meant when
>>>> I called it my favorite.
>>>
>>> When did you say that??
>>>
>>>> It's way more elaborate and not at all the
>>>> homey favorite I love.
>>>
>>> Then don't make it. I was posting this for Pandora, not you.
>>
>> You're getting prickly again, Peter.
>>
>> When you post anything that the whole world can *see*, whether it was
>> directed to the world at large or to a specific individual, you pretty
>> much have to expect that you've opened yourself to commentary from
>> anyone with a keyboard and web access.
>>
>> Critiquing recipes (often solicited); e.g., "I might have done thus and
>> such instead; it would have produced a different sort of whatever," and
>> criticizing recipes (unsolicited); e.g., "I can't imagine why anyone
>> with half a brain would use this or that in a recipe for thus and such;
>> it simply has no place ‹ and besides, I don't like it" happens here all
>> the time. You know that.
>>
>> Sometimes the latter is done good-naturedly (I'm thinking of boiled dirt
>> chunks), sometimes not so much. And often the nuances and inflections
>> of spoken conversation do not translate well to paper, leading to some
>> to get their panties and their chute straps all knotted up for no
>> reason. (That'd be you.)
>>
>
> peter's a sensitive guy. it's part of him being a trained killer and all.

And don't you forget it pal! (-;

blake murphy wrote:
> On Fri, 30 Jan 2009 13:38:43 -0600, Melba's Jammin' wrote:
>
>> In article > ,
>> "Peter-Lucas" > wrote:
>>
>>> "Giusi" > wrote in
>>> :
>>>
>>>> "Peter-Lucas" ha scritto nel messaggio > "Pandora"
>>>>>
>>>>>> You have speak of this pie and I thinck I would like it very much
>>>>>> because I like lemon and I like meringue. Have you got a good
>>>>>> recipe and a pic of it? TIA
>>>>>
>>>>>
>>>>>
>>>>> Pandora, this one is *fantastic*. Very simple recipe, no weird
>>>>> ingredients, and very easy to make.
>>
>>>>
>>>> This may very well be a lovely pie, but it is not what I meant when
>>>> I called it my favorite.
>>>
>>> When did you say that??
>>>
>>>> It's way more elaborate and not at all the
>>>> homey favorite I love.
>>>
>>> Then don't make it. I was posting this for Pandora, not you.
>>
>> You're getting prickly again, Peter.
>>
>> When you post anything that the whole world can *see*, whether it was
>> directed to the world at large or to a specific individual, you
>> pretty much have to expect that you've opened yourself to commentary
>> from anyone with a keyboard and web access.
>>
>> Critiquing recipes (often solicited); e.g., "I might have done thus
>> and such instead; it would have produced a different sort of
>> whatever," and criticizing recipes (unsolicited); e.g., "I can't
>> imagine why anyone with half a brain would use this or that in a
>> recipe for thus and such; it simply has no place < and besides, I
>> don't like it" happens here all the time. You know that.
>>
>> Sometimes the latter is done good-naturedly (I'm thinking of boiled
>> dirt chunks), sometimes not so much. And often the nuances and
>> inflections of spoken conversation do not translate well to paper,
>> leading to some to get their panties and their chute straps all
>> knotted up for no reason. (That'd be you.)
>>
>
> peter's a sensitive guy. it's part of him being a trained killer and
> all.

<G>

"zxcvbob" > ha scritto nel messaggio
...
> Pandora wrote:
>>
>> Thank you Bob I have saved also this recipe. And I will try to make it. I
>> must only loooking for a pie pan. Do you think I can use an alluminium
>> pan? The one you use for cakes?
>> cheers
>> Pandora
>
>
> I was afraid you would never see my recipe, lost amid all the noise.

If I ask for a recipe, I see all the recipe you give me

>
> A straight-sided pan will be hard to serve from, but other than that I
> don't think the type of pan makes any difference. The crust and the
> filling are cooked before you bake it. The 15 minutes in the oven is
> mainly to cook the meringue (it also browns the crust a little more.) The
> lemon filling doesn't touch the pan, so the aluminium shouldn't matter.
>
> Bob

Thank you for the tip, Bob. I will let you know when I will do it.

--
Cheers
Pandora

"Pandora" > wrote in
:

>
> "zxcvbob" > ha scritto nel messaggio
> ...
>> Pandora wrote:
>>>
>>> Thank you Bob I have saved also this recipe. And I will try to make
>>> it. I must only loooking for a pie pan. Do you think I can use an
>>> alluminium pan? The one you use for cakes?
>>> cheers
>>> Pandora
>>
>>
>> I was afraid you would never see my recipe, lost amid all the noise.
>
> If I ask for a recipe, I see all the recipe you give me
>
>>
>> A straight-sided pan will be hard to serve from, but other than that
>> I don't think the type of pan makes any difference. The crust and
>> the filling are cooked before you bake it. The 15 minutes in the
>> oven is mainly to cook the meringue (it also browns the crust a
>> little more.) The lemon filling doesn't touch the pan, so the
>> aluminium shouldn't matter.
>>
>> Bob
>
> Thank you for the tip, Bob. I will let you know when I will do it.
>

you could use whipped cream instead of meringue if you can't find
ingredients for it...my mom never did the meringue, saying it was too
much work, and always went with whipped cream instead.

--

The beet goes on -Alan

"hahabogus" > ha scritto nel messaggio
...
> "Pandora" > wrote in
> :
>
>>
>> "zxcvbob" > ha scritto nel messaggio
>> ...
>>> Pandora wrote:
>>>>
>>>> Thank you Bob I have saved also this recipe. And I will try to make
>>>> it. I must only loooking for a pie pan. Do you think I can use an
>>>> alluminium pan? The one you use for cakes?
>>>> cheers
>>>> Pandora
>>>
>>>
>>> I was afraid you would never see my recipe, lost amid all the noise.
>>
>> If I ask for a recipe, I see all the recipe you give me
>>
>>>
>>> A straight-sided pan will be hard to serve from, but other than that
>>> I don't think the type of pan makes any difference. The crust and
>>> the filling are cooked before you bake it. The 15 minutes in the
>>> oven is mainly to cook the meringue (it also browns the crust a
>>> little more.) The lemon filling doesn't touch the pan, so the
>>> aluminium shouldn't matter.
>>>
>>> Bob
>>
>> Thank you for the tip, Bob. I will let you know when I will do it.
>>
>
> you could use whipped cream instead of meringue if you can't find
> ingredients for it...my mom never did the meringue, saying it was too
> much work, and always went with whipped cream instead.
>
> --
>
> The beet goes on -Alan


Thank you for the idea, but I would like to do the pie like it is (without
cheanges). And then I like very much meringue.

--
Cheers
Pandora

On Fri, 30 Jan 2009 08:44:12 +0100, "Pandora" >
wrote:

>You have speak of this pie and I thinck I would like it very much because I
>like lemon and I like meringue. Have you got a good recipe and a pic of it?
>TIA

Google an image, Pandora... here's a standard lemon meringue pie baked
in a standard Pyrex Pie Plate (pan).

the pie
http://www.caseyreddkennington.com/w...eringuepie.jpg
the dish
http://ecx.images-amazon.com/images/...500_AA280_.jpg


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

Mae West

On Sat, 31 Jan 2009 08:20:12 +0000, Peter-Lucas wrote:

> "Pandora" > wrote in
> :
>
>
>> "Giusi" > ha scritto nel messaggio
>
>
>>>
>> Adesso, Giusi, mi aspetto che completi l'opera di traduzione e che mi
>> mandi anche la tua ricetta
>>
>>
>
> Yeah, hurry up Judith, Pandora is still waiting for it!!

You must be well past their colon by now pete - you be able to reach
their tonsils with the tip of your tongue by now.

sf wrote:
> On Fri, 30 Jan 2009 08:44:12 +0100, "Pandora" >
> wrote:
>
>> You have speak of this pie and I thinck I would like it very much
>> because I like lemon and I like meringue. Have you got a good
>> recipe and a pic of it? TIA
>
> Google an image, Pandora... here's a standard lemon meringue pie
> baked in a standard Pyrex Pie Plate (pan).
>
> the pie
> http://www.caseyreddkennington.com/w...eringuepie.jpg
>
> the dish
> http://ecx.images-amazon.com/images/...500_AA280_.jpg
>
>


Yep, that's what they look like. But my recipe is lighter in color
(unless you have *really* dark yolked eggs) because it's made with half
flour and half cornstarch instead of all cornstarch. I think it has a
nicer texture.

Bob

hahabogus wrote:


> you could use whipped cream instead of meringue if you can't find
> ingredients for it...my mom never did the meringue, saying it was too
> much work, and always went with whipped cream instead.

Whipping cram is less work than whipping egg whites? As far as I can
see, it is about equal, except that you put it in the oven for 10-12
minutes to brown. I don't see sticking in the oven for a few minutes as
a lot of work.

"Pandora" > wrote in message
.. .
> You have speak of this pie and I thinck I would like it very much because
> I like lemon and I like meringue. Have you got a good recipe and a pic of
> it?
> TIA
> --
> Cheers
> Pandora


best recipe.

http://www.argostarch.com/recipeDetails.asp?id=1270

Dimitri

"Pandora" > wrote in news:49847cda$0$831
:


>>
>> After a month or so, he was quite conversant in English, but all the
>> Americans had a hard time understanding him, even though I didn't. That
>> was until one of the girls in Manifest told us that he was hard to
>> understand because he was an Italian, talking with an Australian
accent!!!
>> :-)
>>
>
> ROTFL! So Australian accent is very different from the American one!



*Very* different. We speak clearly and you can understand the English we
speak.



>
>>
>>
>>>
>>> I now my Engkish is not perfect
>>
>>
>> It's a lot easier to understand than some of the ramblings that happen
in
>> this group!!
>
> I haven't understand this sentence.



I can understand you. Some other people on here dribble when they post.
They are very hard to understand.




>>>>
>>>> Thanks, Ms. Garibaldi ;-)
>>> You are welcome.
>>>>
>>>> (Any relation to Giuseppe??)
>>>
>>> Was my father's name
>>
>>
>> Is Garibaldi a common name over there?
>
> No! I don't know anibody with this name.
>
>>
>> Are there lots of Garibaldis in Italy?
>
> I have never seen or ear One Garibaldi in my life!
>
>


So you *could* be related to the old "Hero of the Two Worlds" Giuseppe
Garibaldi!!!

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

He had a *very* interesting and *very* busy life :-)

--
Peter Lucas
Brisbane
Australia


Soldati, io esco da Roma. Chi vuole continuare la guerra contro lo
straniero venga con me. Non posso offrigli ne¤ onori ne¤ stipendi; gli
offro fame, sete, marce forzate, battaglie e morte. Chi ama la Patria mi
segua.

—Garibaldi, Giuseppe

On Sat 31 Jan 2009 02:46:23p, zxcvbob told us...

> sf wrote:
>> On Fri, 30 Jan 2009 08:44:12 +0100, "Pandora" >
>> wrote:
>>
>>> You have speak of this pie and I thinck I would like it very much
>>> because I like lemon and I like meringue. Have you got a good recipe
>>> and a pic of it? TIA
>>
>> Google an image, Pandora... here's a standard lemon meringue pie
>> baked in a standard Pyrex Pie Plate (pan).
>>
>> the pie
>> http://www.caseyreddkennington.com/w.../08/lemonmerin
>> guepie.jpg
>>
>> the dish
>> http://ecx.images-amazon.com/images/...500_AA280_.jpg
>>
>>
>
>
> Yep, that's what they look like. But my recipe is lighter in color
> (unless you have *really* dark yolked eggs) because it's made with half
> flour and half cornstarch instead of all cornstarch. I think it has a
> nicer texture.
>
> Bob
>

Mmmm... I really don't like flour as a thickener in lemon meringue or
cream pies, except for one recipe I have for wild blueberry pie.

--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
************************************************** **********************
Date: Saturday, 01(I)/31(XXXI)/09(MMIX)
************************************************** **********************
Countdown till President's Day
2wks 1dys 6hrs 27mins
************************************************** **********************
Reality is a crutch for people who can't handle buttons
************************************************** **********************

On 31 Jan 2009 23:37:06 GMT, in alt.binaries.food, Nick Cramer wrote:

> Omelet > wrote:
>> "Peter-Lucas" > wrote:
>>> Nick Cramer > wrote in
>
>>> > Is it that much extra trouble to post to the two NG's separately?
>>> >
>>> > Cross-posting to r.f.c just brings more crap here.
>>> >
>>> > Thank you very much.
>
>>> No use wasting your breath on that 'hey-zues' grub, Nick.
>>>
>>> Knowing it ****es you off will just make the pathetic litle grub do it
>>> more.
>>
>> He's right. Jebus is one poster I totally ignore.
>
> r.f.c is one NG I totally ignore.

The group you choose to ignore is immaterial Whatever Lucas tries to hide
in will be found. He has done far too much damage to other people. Sorry
to disrupt your group but as long as Lucas is in this group he will be
followed.

On Sat, 31 Jan 2009 10:56:47 -0600, in alt.binaries.food, Omelet wrote:

> In article > ,
> "Peter-Lucas" > wrote:
>
>> Nick Cramer > wrote in news:20090131001321.178$R0_-
>> :
>>
>>> Is it that much extra trouble to post to the two NG's separately?
>>>
>>> Cross-posting to r.f.c just brings more crap here.
>>>
>>> Thank you very much.
>>>
>>
>> No use wasting your breath on that 'hey-zues' grub, Nick.
>>
>> Knowing it ****es you off will just make the pathetic litle grub do it more.
>
> He's right. Jebus is one poster I totally ignore.

It must be exhausting being one of Lucas' little love groupies. Do you
really think there is only one person that dislikes Lucas? Who are you
trying to bullshit anyway? You read every post that's posted. You ignore
no one. You thrive on it.

"sf" > ha scritto nel messaggio
...
> On Fri, 30 Jan 2009 08:44:12 +0100, "Pandora" >
> wrote:
>
>>You have speak of this pie and I thinck I would like it very much because
>>I
>>like lemon and I like meringue. Have you got a good recipe and a pic of
>>it?
>>TIA
>
> Google an image, Pandora... here's a standard lemon meringue pie baked
> in a standard Pyrex Pie Plate (pan).
>
> the pie
> http://www.caseyreddkennington.com/w...eringuepie.jpg


FANTASTIC! Now I remember that many years ago a friend of mine made it gor
me and I liked it very much. I had never taste a meringue lemon pie before.
She has made it in an alluminium pan.

> the dish
> http://ecx.images-amazon.com/images/...500_AA280_.jpg

Difficult to find here.I must go in Rome.
Thank you sf for the pics.

--
Cheers
Pandora

"Dave Smith" > ha scritto nel
messaggio m...
> hahabogus wrote:
>
>
>> you could use whipped cream instead of meringue if you can't find
>> ingredients for it...my mom never did the meringue, saying it was too
>> much work, and always went with whipped cream instead.
>
> Whipping cram is less work than whipping egg whites? As far as I can see,
> it is about equal, except that you put it in the oven for 10-12 minutes to
> brown. I don't see sticking in the oven for a few minutes as a lot of
> work.
>
>
I don't think whipping cream is like eggs whites.Eggs white in the oven
become hard, whipping cream, no.

--
Cheers
Pandora

"Dimitri" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> .. .
>> You have speak of this pie and I thinck I would like it very much because
>> I like lemon and I like meringue. Have you got a good recipe and a pic of
>> it?
>> TIA
>> --
>> Cheers
>> Pandora
>
>
> best recipe.
>
> http://www.argostarch.com/recipeDetails.asp?id=1270
>
> Dimitri

Thank you Dimitri. Unfortunately I can't find Argo...

--
Cheers
Pandora

"Peter-Lucas" > ha scritto nel messaggio
.25...
> "Pandora" > wrote in news:49847cda$0$831
> :
>
>
>>>
>>> After a month or so, he was quite conversant in English, but all the
>>> Americans had a hard time understanding him, even though I didn't. That
>>> was until one of the girls in Manifest told us that he was hard to
>>> understand because he was an Italian, talking with an Australian
> accent!!!
>>> :-)
>>>
>>
>> ROTFL! So Australian accent is very different from the American one!
>
>
>
> *Very* different. We speak clearly and you can understand the English we
> speak.
>
>
>
>>
>>>
>>>
>>>>
>>>> I now my Engkish is not perfect
>>>
>>>
>>> It's a lot easier to understand than some of the ramblings that happen
> in
>>> this group!!
>>
>> I haven't understand this sentence.
>
>
>
> I can understand you. Some other people on here dribble when they post.
> They are very hard to understand.

Oh! I Am happy you understand me. I have always my vocabulary near. But
sometimes I don't want to consult it


--
Cheers
Pandora

"Pandora" ha scritto nel messaggio
> "Dimitri" ha scritto nel messaggio
>> "Pandora" wrote in message best recipe.
>>
>> http://www.argostarch.com/recipeDetails.asp?id=1270
>>
>> Dimitri
>
> Thank you Dimitri. Unfortunately I can't find Argo...
>
> --
> Cheers
> Pandora


It is precisely like Maizena.

"Giusi" > ha scritto nel messaggio
...
> "Pandora" ha scritto nel messaggio
>> "Dimitri" ha scritto nel messaggio
>>> "Pandora" wrote in message best recipe.
>>>
>>> http://www.argostarch.com/recipeDetails.asp?id=1270
>>>
>>> Dimitri
>>
>> Thank you Dimitri. Unfortunately I can't find Argo...
>>
>> --
>> Cheers
>> Pandora
>
>
> It is precisely like Maizena.

Oh! Thank you Giusy. I Can find maizena. Now I think I have enough recipes
to try

--
Cheers
Pandora

"Pandora" > wrote in news:498564ff$0$1122
:

>

>>
>> I can understand you. Some other people on here dribble when they post.
>> They are very hard to understand.
>
> Oh! I Am happy you understand me.


Probably comes from helping Mauro learn English :-)

He used to live in Trento.


> I have always my vocabulary near. But
> sometimes I don't want to consult it


If you don't want to, don't. You convey what you want to say, well enough :-)



--
Peter Lucas
Brisbane
Australia

You have been weighed,
you have been measured,
and you have been found wanting.

"Pandora" ha scritto nel messaggio > "Giusi" ha scritto nel messaggio
> >> "Pandora" ha scritto nel messaggio
>>> "Dimitri" ha scritto nel messaggio
>>>> "Pandora" wrote in message best recipe.
http://www.argostarch.com/recipeDetails.asp?id=1270
>>> Thank you Dimitri. Unfortunately I can't find Argo...

>> It is precisely like Maizena.
>
> Oh! Thank you Giusy. I Can find maizena. Now I think I have enough recipes
> to try

You should rapidly gain 10 k if you make all these. Lemon Merigue Pie is a
homey dessert mums make for their kids. I used to get so excited when I
came in from school and there was one cooling on a rack on the kitchen
table. The only thing I liked better was yeast doughnuts piled into a puffy
triangle waiting for us.

Giusi wrote:
> "Pandora" ha scritto nel messaggio > "Giusi" ha scritto nel messaggio
>>>> "Pandora" ha scritto nel messaggio
>>>> "Dimitri" ha scritto nel messaggio
>>>>> "Pandora" wrote in message best recipe.
> http://www.argostarch.com/recipeDetails.asp?id=1270
>>>> Thank you Dimitri. Unfortunately I can't find Argo...
>
>>> It is precisely like Maizena.
>> Oh! Thank you Giusy. I Can find maizena. Now I think I have enough recipes
>> to try
>
> You should rapidly gain 10 k if you make all these. Lemon Merigue Pie is a
> homey dessert mums make for their kids.
>
Perhaps some moms where you live, but in North America at least, pie of
any variety is typically made as a dessert, often for guests, not as a
snack for kids.
>
> I used to get so excited when I
> came in from school and there was one cooling on a rack on the kitchen
> table. The only thing I liked better was yeast doughnuts piled into a puffy
> triangle waiting for us.
>
>

"PeterL" > ha scritto nel messaggio
. 25...
> "Pandora" > wrote in news:498564ff$0$1122
> :
>
>>
>
>>>
>>> I can understand you. Some other people on here dribble when they post.
>>> They are very hard to understand.
>>
>> Oh! I Am happy you understand me.
>
>
> Probably comes from helping Mauro learn English :-)
>
> He used to live in Trento.

I don't know who is Mauro ???
>
>
>> I have always my vocabulary near. But
>> sometimes I don't want to consult it
>
>
> If you don't want to, don't. You convey what you want to say, well enough
> :-)

You are tooo kind! Thank you

>
>
>
> --
> Peter Lucas
> Brisbane
> Australia
>
> You have been weighed,
> you have been measured,
> and you have been found wanting.

Garibaldi Died!!!! DDDDDD


--
Cheers
Pandora

"Giusi" > ha scritto nel messaggio
...
>
> "Pandora" ha scritto nel messaggio > "Giusi" ha scritto nel messaggio
>> >> "Pandora" ha scritto nel messaggio
>>>> "Dimitri" ha scritto nel messaggio
>>>>> "Pandora" wrote in message best recipe.
> http://www.argostarch.com/recipeDetails.asp?id=1270
>>>> Thank you Dimitri. Unfortunately I can't find Argo...
>
>>> It is precisely like Maizena.
>>
>> Oh! Thank you Giusy. I Can find maizena. Now I think I have enough
>> recipes to try
>
> You should rapidly gain 10 k if you make all these. Lemon Merigue Pie is
> a homey dessert mums make for their kids. I used to get so excited when I
> came in from school and there was one cooling on a rack on the kitchen
> table. The only thing I liked better was yeast doughnuts piled into a
> puffy triangle waiting for us.
>
LOL
When I cook I eat few. I let the guests eat ...

--
Cheers
Pandora

On Sun, 1 Feb 2009 09:43:54 +0100, "Pandora" >
wrote:

>
>"sf" > ha scritto nel messaggio
.. .
>> On Fri, 30 Jan 2009 08:44:12 +0100, "Pandora" >
>> wrote:
>>
>>>You have speak of this pie and I thinck I would like it very much because
>>>I
>>>like lemon and I like meringue. Have you got a good recipe and a pic of
>>>it?
>>>TIA
>>
>> Google an image, Pandora... here's a standard lemon meringue pie baked
>> in a standard Pyrex Pie Plate (pan).
>>
>> the pie
>> http://www.caseyreddkennington.com/w...eringuepie.jpg
>
>
>FANTASTIC! Now I remember that many years ago a friend of mine made it gor
>me and I liked it very much. I had never taste a meringue lemon pie before.
>She has made it in an alluminium pan.
>
>> the dish
>> http://ecx.images-amazon.com/images/...500_AA280_.jpg
>
>Difficult to find here.I must go in Rome.
>Thank you sf for the pics.

YW! You just need a pie pan, Pandora. I happen to have Pyrex in my
kitchen, but any type is acceptable. You're looking for the general
shape, not the material it's made of.


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

Mae West

On Sun, 01 Feb 2009 08:07:10 -0500, flitterbit >
wrote:

>Perhaps some moms where you live, but in North America at least, pie of
>any variety is typically made as a dessert, often for guests, not as a
>snack for kids.

We probably had mom's of slightly different era's. I remember having
desserts (like Jello or cake) after dinner. Then one day Mom
announced we would not be eating dessert anymore. She didn't have a
weight problem, so I'm not sure why. In any case, I lost the dessert
habit and as an adult have trouble remembering to include dessert on a
menu for guests.


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

Mae West

"sf" > ha scritto nel messaggio
...
> On Sun, 1 Feb 2009 09:43:54 +0100, "Pandora" >
> wrote:
>
>>
>>"sf" > ha scritto nel messaggio
. ..
>>> On Fri, 30 Jan 2009 08:44:12 +0100, "Pandora" >
>>> wrote:
>>>
>>>>You have speak of this pie and I thinck I would like it very much
>>>>because
>>>>I
>>>>like lemon and I like meringue. Have you got a good recipe and a pic of
>>>>it?
>>>>TIA
>>>
>>> Google an image, Pandora... here's a standard lemon meringue pie baked
>>> in a standard Pyrex Pie Plate (pan).
>>>
>>> the pie
>>> http://www.caseyreddkennington.com/w...eringuepie.jpg
>>
>>
>>FANTASTIC! Now I remember that many years ago a friend of mine made it gor
>>me and I liked it very much. I had never taste a meringue lemon pie
>>before.
>>She has made it in an alluminium pan.
>>
>>> the dish
>>> http://ecx.images-amazon.com/images/...500_AA280_.jpg
>>
>>Difficult to find here.I must go in Rome.
>>Thank you sf for the pics.
>
> YW! You just need a pie pan, Pandora. I happen to have Pyrex in my
> kitchen, but any type is acceptable. You're looking for the general
> shape, not the material it's made of.

Thank you, sf . This week I will made the lemon pie. With or without pie pan
DDDDDDD

--
Cheers
Pandora

Pandora wrote:
> "Dave Smith" > ha scritto nel
> messaggio m...
>> hahabogus wrote:
>>
>>
>>> you could use whipped cream instead of meringue if you can't find
>>> ingredients for it...my mom never did the meringue, saying it was too
>>> much work, and always went with whipped cream instead.
>> Whipping cram is less work than whipping egg whites? As far as I can see,
>> it is about equal, except that you put it in the oven for 10-12 minutes to
>> brown. I don't see sticking in the oven for a few minutes as a lot of
>> work.
>>
>>
> I don't think whipping cream is like eggs whites.Eggs white in the oven
> become hard, whipping cream, no.

I was referring to the amount of work involved in whipping egg whites
compared to whipping cream. Either can be done by hand or with a mixer.
Neither is much more work than the other. The only difference is
sticking the pie with the meringue into the oven to brown, and I don't
think that is much work at all.

Meringue pie topping should not get hard. It should remain quite soft.

"Dave Smith" > ha scritto nel
messaggio m...
> Pandora wrote:
>> "Dave Smith" > ha scritto nel
>> messaggio m...
>>> hahabogus wrote:
>>>
>>>
>>>> you could use whipped cream instead of meringue if you can't find
>>>> ingredients for it...my mom never did the meringue, saying it was too
>>>> much work, and always went with whipped cream instead.
>>> Whipping cram is less work than whipping egg whites? As far as I can
>>> see, it is about equal, except that you put it in the oven for 10-12
>>> minutes to brown. I don't see sticking in the oven for a few minutes as
>>> a lot of work.
>>>
>>>
>> I don't think whipping cream is like eggs whites.Eggs white in the oven
>> become hard, whipping cream, no.
>
> I was referring to the amount of work involved in whipping egg whites
> compared to whipping cream. Either can be done by hand or with a mixer.
> Neither is much more work than the other. The only difference is sticking
> the pie with the meringue into the oven to brown, and I don't think that
> is much work at all.

Oh, I understand.

>
> Meringue pie topping should not get hard. It should remain quite soft.

Do you think it remains soft?

--
Cheers
Pandora

On Sun, 1 Feb 2009 19:04:31 +0100, "Pandora" >
wrote:

>Thank you, sf . This week I will made the lemon pie. With or without pie pan
>DDDDDDD

Hmmm. Not sure how you would fare with *no* pie pan, but I'm sure if
you figure it out we'll have loads of pictures as proof! Good
luck in your pie pan hunt. I take it pies are not typical in Italy?


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

Mae West

"Pandora" ha scritto nel messaggio
>
> "Dave Smith" ha scritto nel
that you put it in the oven for 10-12 >>>> minutes to brown. I don't see
sticking in the oven for a few minutes as >>>> a lot of work.
>>>>
>>>>
>> I was referring to the amount of work involved in whipping egg whites >>
>> compared to whipping cream. Either can be done by hand or with a mixer.
>> >> Neither is much more work than the other. The only difference is
>> sticking the pie with the meringue into the oven to brown, and I don't
>> think that >> is much work at all.
>
> Oh, I understand.
>
>>
>> Meringue pie topping should not get hard. It should remain quite soft.
>
> Do you think it remains soft?
>> Pandora

I know it does if you follow the recipe and get rid of what you know about
making meringa. This is very different to an Italian dolce. It won't be
what you expected at all, but you very likely will love it.
I first made it for a friend's birthday party and I had Italian kissing my
feet! (exaggeration alert) I was later hired to make them for a First
Communion party, and it is the most requested cooking lesson from Italians..
although I do not teach Italians very often. Because it was an ordinary
everyday mummy made it food when I was a kid it has always blown me away
that people here find it so unusual and delicious, but it is still my
favorite pie. I'll email you the translated recipe. Try to find a dish
made for baking quiche.

Pandora wrote:
>
>>
>> I was referring to the amount of work involved in whipping egg whites
>> compared to whipping cream. Either can be done by hand or with a mixer.
>> Neither is much more work than the other. The only difference is sticking
>> the pie with the meringue into the oven to brown, and I don't think that
>> is much work at all.
>
> Oh, I understand.
>
>> Meringue pie topping should not get hard. It should remain quite soft.
>
> Do you think it remains soft?

Yes, it should remain soft. It should not be hard like a meringue shell.

Pandora wrote:
>
>
>> Meringue pie topping should not get hard. It should remain quite soft.
>
> Do you think it remains soft?
>

To make a meringue topping for a pie you need at least 3 egg whites and
abut 1/2 cup of sugar and a little cream of tartar. Add the cream of
tartar and beat the whites on high speed and add the sugar a little at a
time as it thickens to stiff peaks. Spread the beaten mixture on top of
the cooled filling and bake for about 5-10 minutes at 350-375 F. It
should be slightly golden on top.

A good tip is to start spreading the meringue topping from the outside
edges so that it will stick a little to the crust. Otherwise, when it
cooks it shrinks inward and you get a gap around the outside rim.

Meringue shells have a crunchier texture. They use about twice as much
sugar as meringue topping and are cooked slowly for about an hour.

Dave Smith wrote:
>
> To make a meringue topping for a pie you need at least 3 egg whites and
> abut 1/2 cup of sugar and a little cream of tartar. Add the cream of
> tartar and beat the whites on high speed and add the sugar a little at a
> time as it thickens to stiff peaks. Spread the beaten mixture on top of
> the cooled filling and bake for about 5-10 minutes at 350-375 F. It
> should be slightly golden on top.

After it cools, will this recipe weep drops of
something like sugar syrup?

Mark Thorson wrote:
> Dave Smith wrote:
>> To make a meringue topping for a pie you need at least 3 egg whites and
>> abut 1/2 cup of sugar and a little cream of tartar. Add the cream of
>> tartar and beat the whites on high speed and add the sugar a little at a
>> time as it thickens to stiff peaks. Spread the beaten mixture on top of
>> the cooled filling and bake for about 5-10 minutes at 350-375 F. It
>> should be slightly golden on top.
>
> After it cools, will this recipe weep drops of
> something like sugar syrup?

It does tend to weep a little after a day or too.... if it lives that long.

Dave Smith wrote:
>
> Mark Thorson wrote:
> > Dave Smith wrote:
> >> To make a meringue topping for a pie you need at least 3 egg whites and
> >> abut 1/2 cup of sugar and a little cream of tartar. Add the cream of
> >> tartar and beat the whites on high speed and add the sugar a little at a
> >> time as it thickens to stiff peaks. Spread the beaten mixture on top of
> >> the cooled filling and bake for about 5-10 minutes at 350-375 F. It
> >> should be slightly golden on top.
> >
> > After it cools, will this recipe weep drops of
> > something like sugar syrup?
>
> It does tend to weep a little after a day or too.... if it lives that long.

This would be a good question for America's Test Kitchen.

Can a meringue be stopped from weeping?

Mark Thorson wrote:
> Dave Smith wrote:
>> Mark Thorson wrote:
>>> Dave Smith wrote:
>>>> To make a meringue topping for a pie you need at least 3 egg whites and
>>>> abut 1/2 cup of sugar and a little cream of tartar. Add the cream of
>>>> tartar and beat the whites on high speed and add the sugar a little at a
>>>> time as it thickens to stiff peaks. Spread the beaten mixture on top of
>>>> the cooled filling and bake for about 5-10 minutes at 350-375 F. It
>>>> should be slightly golden on top.
>>> After it cools, will this recipe weep drops of
>>> something like sugar syrup?
>> It does tend to weep a little after a day or too.... if it lives that long.
>
> This would be a good question for America's Test Kitchen.
>
> Can a meringue be stopped from weeping?



Hasn't Cooks' Illustrated already done that one?

gloria p