Arri London wrote:
>
> "Jean B." wrote:
>> Arri London wrote:
>>> Christine Dabney wrote:
>>>> On Thu, 23 Apr 2009 17:00:21 GMT, blake murphy
>>>> > wrote:
>>>>
>>>>> this article from *slate* is called
>>>>>
>>>>> Scratch That
>>>>>
>>>>> How cost-effective is it to make homemade pantry staples?
>>>>> By Jennifer Reese
>>>>>
>>>>> <http://www.slate.com/id/2216611/?wpisrc=eDialog>
>>>>>
>>>>> now, the staples she tries - bagels, cream cheese, yogurt, jam, crackers
>>>>> and granola - aren't really staples in my household, but i thought some
>>>>> folks might find it of interest.
>>>>>
>>>>> your pal,
>>>>> blake
>>>> Interesting article, Blake. And a subject I am very interested in.
>>>>
>>>> There are a lot of things I just make myself, and not only because of
>>>> the quality.
>>>>
>>>> Chicken broth is a major one for me. Yes, it is a lot more effort,
>>>> but for the cost of a huge pot of broth, I could probably only buy one
>>>> carton of commercial broth.
>>>>
>>>> Same for Barbecue sauce. Cheaper, maybe. But much better.
>>>>
>>>> One thing I want to try one of these days are some cookies like the
>>>> Nabisco chocolate wafers. I found a recipe I think might do the
>>>> trick. If it works, it will be a substantial savings.
>>>>
>>>> I probably have a whole list of things myself, that are cheaper AND
>>>> better to make. Just got up, so I can't remember all of them yet.
>>>>
>>>> Christine
>>>
>>> Does that chocolate wafer recipe produce things like Oreo wafers? Really
>>> really crisp? If it does, would love to have it please.
>> I think you need special black cocoa for Oreo-type wafers.
>>
>> --
>> Jean B.
>
>
> Maybe, but they are probably coloured with something anyway. That
> shouldn't affect the texture that much.

No, not the texture, but the flavor. I only mention this because
a woman on a low-carb group was really into baking, and she set up
a shop. One of her experiments was with black cocoa (which she
then purveyed).

--
Jean B.

On Thu, 23 Apr 2009 18:11:29 -0400, Dave Smith
> wrote:


>There is a lot to be said for home made jam. It helps to live in an area
>where you can get nice fresh fruit, and home made jam is usually much
>better than store bought. It really isn't hard to make. Last fall I made
>some hot red pepper jelly. It cost less for me to make a dozen jars of
>it than it costs to buy a single jar in the store.

Try making it using Chardonnay instead of vinegar. It's so good you
won't believe it. (I just use home-brewed Chard, which is only about
$3.50/bottle.)

Jo Anne

hahabogus wrote:
> "Nancy Young" > wrote

>> The only lemon pie (aside from lemon meringue) I've had is
>> the Weight Watchers recipe Stan posted. Lemon is one of
>> my favorite things, so go figure I never tried lemon curd.

> So then you've had lemon curd with pastry on the bottom of it and
> meringue on the top of it. A lemon pie filling is a type of lemon
> curd. A type that has firmed up due to cooking.

Today I went to Delicious Orchards, it's a produce/bakery place.
On a whim I picked up a lemon meringue pie. I love that pie,
but this is the first time where the lemon part looked like
what I think of as lemon curd. Usually it's less creamy looking,
for lack of a better description.

Delicious.

nancy

In article >,
"Nancy Young" > wrote:

> hahabogus wrote:
> > "Nancy Young" > wrote
>
> >> The only lemon pie (aside from lemon meringue) I've had is
> >> the Weight Watchers recipe Stan posted. Lemon is one of
> >> my favorite things, so go figure I never tried lemon curd.
>
> > So then you've had lemon curd with pastry on the bottom of it and
> > meringue on the top of it. A lemon pie filling is a type of lemon
> > curd. A type that has firmed up due to cooking.
>
> Today I went to Delicious Orchards, it's a produce/bakery place.
> On a whim I picked up a lemon meringue pie. I love that pie,
> but this is the first time where the lemon part looked like
> what I think of as lemon curd. Usually it's less creamy looking,
> for lack of a better description.
>
> Delicious.
>
> nancy

I absolutely adore lemon meringue pies.
I used to request them for birthdays instead of cake!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

"Jean B." wrote:
>
> Arri London wrote:
> >
> > "Jean B." wrote:
> >> Arri London wrote:
> >>> Christine Dabney wrote:
> >>>> On Thu, 23 Apr 2009 17:00:21 GMT, blake murphy
> >>>> > wrote:
> >>>>
> >>>>> this article from *slate* is called
> >>>>>
> >>>>> Scratch That
> >>>>>
> >>>>> How cost-effective is it to make homemade pantry staples?
> >>>>> By Jennifer Reese
> >>>>>
> >>>>> <http://www.slate.com/id/2216611/?wpisrc=eDialog>
> >>>>>
> >>>>> now, the staples she tries - bagels, cream cheese, yogurt, jam, crackers
> >>>>> and granola - aren't really staples in my household, but i thought some
> >>>>> folks might find it of interest.
> >>>>>
> >>>>> your pal,
> >>>>> blake
> >>>> Interesting article, Blake. And a subject I am very interested in.
> >>>>
> >>>> There are a lot of things I just make myself, and not only because of
> >>>> the quality.
> >>>>
> >>>> Chicken broth is a major one for me. Yes, it is a lot more effort,
> >>>> but for the cost of a huge pot of broth, I could probably only buy one
> >>>> carton of commercial broth.
> >>>>
> >>>> Same for Barbecue sauce. Cheaper, maybe. But much better.
> >>>>
> >>>> One thing I want to try one of these days are some cookies like the
> >>>> Nabisco chocolate wafers. I found a recipe I think might do the
> >>>> trick. If it works, it will be a substantial savings.
> >>>>
> >>>> I probably have a whole list of things myself, that are cheaper AND
> >>>> better to make. Just got up, so I can't remember all of them yet.
> >>>>
> >>>> Christine
> >>>
> >>> Does that chocolate wafer recipe produce things like Oreo wafers? Really
> >>> really crisp? If it does, would love to have it please.
> >> I think you need special black cocoa for Oreo-type wafers.
> >>
> >> --
> >> Jean B.
> >
> >
> > Maybe, but they are probably coloured with something anyway. That
> > shouldn't affect the texture that much.
>
> No, not the texture, but the flavor. I only mention this because
> a woman on a low-carb group was really into baking, and she set up
> a shop. One of her experiments was with black cocoa (which she
> then purveyed).
>
> --
> Jean B.

More after the texture than the flavour at this point. But we haven't
any black cocoa anyway; just Dutch and Hershey's.

On Mon, 27 Apr 2009 18:20:23 -0600, Arri London >
wrote:

>More after the texture than the flavour at this point. But we haven't
>any black cocoa anyway; just Dutch and Hershey's.

I thought Dutch *was* black cocoa. What's the difference?

--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" > wrote in message
...
> On Mon, 27 Apr 2009 18:20:23 -0600, Arri London >
> wrote:
>
>>More after the texture than the flavour at this point. But we haven't
>>any black cocoa anyway; just Dutch and Hershey's.
>
> I thought Dutch *was* black cocoa. What's the difference?
>
>
Never heard of the term "black cocoa".
Dutch cocoa has been treated with an alkali, which helps neutralize cocoa's
natural acidity.

Arri London > wrote in :

> But we haven't
> any black cocoa anyway; just Dutch and Hershey's.
>

Brazilian Black Cocoa is availible up here in some bulk food stores/Scoop
and Weigh kinda stores. (I don't know if you have them or call them the
same name down there.)

--

The beet goes on -Alan

sf > wrote in news:554dv4pnjcujip79e4jin48ua3i6udpo7e@
4ax.com:

> On Mon, 27 Apr 2009 18:20:23 -0600, Arri London >
> wrote:
>
>>More after the texture than the flavour at this point. But we haven't
>>any black cocoa anyway; just Dutch and Hershey's.
>
> I thought Dutch *was* black cocoa. What's the difference?
>

Herseys is an acidic cocoa, Dutch has been processed so it is less or not
acidic. Both of these cocoas powders are brown. Brazilian Black Cocoa is
black in colour...I don't know from acidic or not for it though.

--

The beet goes on -Alan

brooklyn1 wrote:
> "sf" > wrote in message
> ...
>> On Mon, 27 Apr 2009 18:20:23 -0600, Arri London >
>> wrote:
>>
>>> More after the texture than the flavour at this point. But we haven't
>>> any black cocoa anyway; just Dutch and Hershey's.
>> I thought Dutch *was* black cocoa. What's the difference?
>>
>>
> Never heard of the term "black cocoa".
> Dutch cocoa has been treated with an alkali, which helps neutralize cocoa's
> natural acidity.
>
>
>
King Arthur purveys it:

http://www.kingarthurflour.com/shop/...ck-cocoa-16-oz

--
Jean B.

"Jean B." > wrote in message
...
> brooklyn1 wrote:
>> "sf" > wrote in message
>> ...
>>> On Mon, 27 Apr 2009 18:20:23 -0600, Arri London >
>>> wrote:
>>>
>>>> More after the texture than the flavour at this point. But we haven't
>>>> any black cocoa anyway; just Dutch and Hershey's.
>>> I thought Dutch *was* black cocoa. What's the difference?
>>>
>>>
>> Never heard of the term "black cocoa".
>> Dutch cocoa has been treated with an alkali, which helps neutralize
>> cocoa's natural acidity.
>>
>>
>>
> King Arthur purveys it:
>
> http://www.kingarthurflour.com/shop/...ck-cocoa-16-oz
>
>
They don't indicate why it's different from ordinary dutched cocoa... I
think they made up that term to be gimmicky.

brooklyn1 wrote:
> "Jean B." > wrote in message
> ...
>> brooklyn1 wrote:
>>> "sf" > wrote in message
>>> ...
>>>> On Mon, 27 Apr 2009 18:20:23 -0600, Arri London >
>>>> wrote:
>>>>
>>>>> More after the texture than the flavour at this point. But we haven't
>>>>> any black cocoa anyway; just Dutch and Hershey's.
>>>> I thought Dutch *was* black cocoa. What's the difference?
>>>>
>>>>
>>> Never heard of the term "black cocoa".
>>> Dutch cocoa has been treated with an alkali, which helps neutralize
>>> cocoa's natural acidity.
>>>
>>>
>>>
>> King Arthur purveys it:
>>
>> http://www.kingarthurflour.com/shop/...ck-cocoa-16-oz
>>
>>
> They don't indicate why it's different from ordinary dutched cocoa... I
> think they made up that term to be gimmicky.
>
>
I dunno. Maybe I'll try to look into it some more. I just recall
the woman who then purveyed it making it seem like a necessity. I
am now torn between thinking it is/was really necessary to achieve
the proper flavor; and she wanted to sell more of it. (Of course,
if she sold other cocoas, that wouldn't make sense.)

--
Jean B.

"Jean B." > wrote in message
...
> brooklyn1 wrote:
>> "Jean B." > wrote in message
>> ...
>>> brooklyn1 wrote:
>>>> "sf" > wrote in message
>>>> ...
>>>>> On Mon, 27 Apr 2009 18:20:23 -0600, Arri London >
>>>>> wrote:
>>>>>
>>>>>> More after the texture than the flavour at this point. But we haven't
>>>>>> any black cocoa anyway; just Dutch and Hershey's.
>>>>> I thought Dutch *was* black cocoa. What's the difference?
>>>>>
>>>>>
>>>> Never heard of the term "black cocoa".
>>>> Dutch cocoa has been treated with an alkali, which helps neutralize
>>>> cocoa's natural acidity.
>>>>
>>>>
>>>>
>>> King Arthur purveys it:
>>>
>>> http://www.kingarthurflour.com/shop/...ck-cocoa-16-oz
>>>
>>>
>> They don't indicate why it's different from ordinary dutched cocoa... I
>> think they made up that term to be gimmicky.
> I dunno. Maybe I'll try to look into it some more. I just recall the
> woman who then purveyed it making it seem like a necessity. I am now torn
> between thinking it is/was really necessary to achieve the proper flavor;
> and she wanted to sell more of it. (Of course, if she sold other cocoas,
> that wouldn't make sense.)
>
>
Penzeys gives an explanation without resorting to made up terms.

http://www.penzeys.com/cgi-bin/penze...coapowder.html

sf wrote:
>
> On Mon, 27 Apr 2009 18:20:23 -0600, Arri London >
> wrote:
>
> >More after the texture than the flavour at this point. But we haven't
> >any black cocoa anyway; just Dutch and Hershey's.
>
> I thought Dutch *was* black cocoa. What's the difference?
>
>

'Dutch' type cocoa is alkali-processed to be less acidic. Black cocoa is
more alkali-processed than that.

hahabogus wrote:
>
> Arri London > wrote in :
>
> > But we haven't
> > any black cocoa anyway; just Dutch and Hershey's.
> >
>
> Brazilian Black Cocoa is availible up here in some bulk food stores/Scoop
> and Weigh kinda stores. (I don't know if you have them or call them the
> same name down there.)
>


TY! We don't have such chains here. However, King Arthur's Flour do sell
it should we feel the need to have any

On Tue, 28 Apr 2009 19:30:10 GMT, brooklyn1 wrote:

> "Jean B." > wrote in message
> ...
>> brooklyn1 wrote:
>>> "sf" > wrote in message
>>> ...
>>>> On Mon, 27 Apr 2009 18:20:23 -0600, Arri London >
>>>> wrote:
>>>>
>>>>> More after the texture than the flavour at this point. But we haven't
>>>>> any black cocoa anyway; just Dutch and Hershey's.
>>>> I thought Dutch *was* black cocoa. What's the difference?
>>>>
>>>>
>>> Never heard of the term "black cocoa".
>>> Dutch cocoa has been treated with an alkali, which helps neutralize
>>> cocoa's natural acidity.
>>>
>>>
>>>
>> King Arthur purveys it:
>>
>> http://www.kingarthurflour.com/shop/...ck-cocoa-16-oz
>>
>>
> They don't indicate why it's different from ordinary dutched cocoa... I
> think they made up that term to be gimmicky.

don't you get tired of living in a universe where everyone except you just
makes shit up?

blake

Ed Pawlowski wrote:
> "Nancy Young" > wrote in message
>> That was a fun read. What are the odds she'd make lemon
>> marmalade (which I have searched for) and confirmed my finding that
>> no one makes it. Someone told me how to make
>> my own and I never did. I'll find the instructions and make that.
>
> Robertson's makes it. Or you can order it from the Trappists
> http://www.monasterygreetings.com/Products.asp?PCID=252
>
> If you do order, their strawberry preserves are the best commercial
> product I've ever had.

Thanks, Ed, my lemon marmalade arrived today. Delicious!!
I ordered seville orange marmalade too, and fig preserves.
I didn't order the strawberry this time, I am going strawberry
picking soon and hoping to make some myself.

I appreciate the pointer, lemon marmalade is just as good as
I thought it would be.

nancy