Bob Terwilliger wrote:
> sf wrote:
>
>>> clafoutis
>>
>> To be perfectly honest, I've only eaten that once and it was plum.
>
> I've made clafoutis with cherries, peaches, plums, and caramelized
> pears. The authentic Limousin clafoutis is made with cherries, though.
> It's one of the best uses I know for sweet cherries. (Sour cherries have
> better uses, most of them involving chocolate.)
>
> Bob

Would you post your tried formula, Bob? I have meant to make
clafouti for many years....

--
Jean B.

On Jun 29, 6:21*pm, John Kuthe > wrote:
> On Jun 29, 5:48*pm, Chemo the Clown > wrote:
>
> > On Jun 29, 3:20*pm, Tara > wrote:
>
> > > watermelon
> > > perfect ripe tomatoes with salt
> > > tomatoes, cucumbers, and onions in Italian dressing
> > > homemade ice-cream
>
> > > Tara
>
> > Well, I had a girlfriend named Summer, one..................tasty!
>
> I had a girlfriend named Candy once. 2nd grade. Pettiest little blonde
> girl in class! And SMART too!
>
> She's a pHD in biochemistry now and working as a professor at a
> university.

NPR is having this thing where they're asking listeners to suggest
love songs with enduring appeal, that will still be of interest in 400
years. Only one came to mind, "Sugar, Sugar."
>
> John Kuthe...

--Bryan

On Jul 2, 7:55*am, Bryan > wrote:
> On Jun 29, 6:21*pm, John Kuthe > wrote:
>
>
>
> > On Jun 29, 5:48*pm, Chemo the Clown > wrote:
>
> > > On Jun 29, 3:20*pm, Tara > wrote:
>
> > > > watermelon
> > > > perfect ripe tomatoes with salt
> > > > tomatoes, cucumbers, and onions in Italian dressing
> > > > homemade ice-cream
>
> > > > Tara
>
> > > Well, I had a girlfriend named Summer, one..................tasty!
>
> > I had a girlfriend named Candy once. 2nd grade. Pettiest little blonde
> > girl in class! And SMART too!
>
> > She's a pHD in biochemistry now and working as a professor at a
> > university.
>
> NPR is having this thing where they're asking listeners to suggest
> love songs with enduring appeal, that will still be of interest in 400
> years. *Only one came to mind, "Sugar, Sugar."
>
>
>
> > John Kuthe...
>
> --Bryan

I had The Archies album! I was a big Archie comics fan in elementary
school. I probably thought about my gfriend Candy when listening to
the song "Sugar Sugar" too.

John Kuthe...

Lynn from Fargo Ografmorffig wrote:
> On Jun 30, 8:44 pm, "gloria.p" > wrote:
>> George wrote:
>>
>>> The yellow/white corn seems to be the most popular here but a few grow
>>> yellow corn. I remember asking at one stand and they said everyone wants
>>> the white or white/yellow.
>> The yellow corn of my childhood was very starchy and not nearly as sweet
>> as today's yellow and white hybrids or plain white corn. IMO, the
>> yellow, when only slightly over-ripe, tastes very starchy.
>>
>> The best tasting corn I have ever eaten in my life was a bicolor hybrid
>> from the San Pascual Valley in northern San Diego County.
>>
>> gloria p
>
> That yellow corn you remember from your childhood was probably what my
> mom called "field corn". I loved it too. When it was really young it
> was just a little sweet - not starchy just "veggie". The new sweet
> corn is too sweet. That's from all that damn "high fructose corn
> syrup" I bet! Especially now that I'm cutting waay back on salt. I
> keep putting more butter on so it doesn't taste so dang sweet!

That's what I do - butter and salt and pepper to cut the sweetness but
it doesn't really help.
Corn on the grill is good and I think the char helps balances the
sweetness somewhat.

Tracy

On Thu, 2 Jul 2009 02:13:34 -0700, "Bob Terwilliger"
> wrote:

>sf wrote:
>
>>> clafoutis
>>
>> To be perfectly honest, I've only eaten that once and it was plum.
>
>I've made clafoutis with cherries, peaches, plums, and caramelized pears.
>The authentic Limousin clafoutis is made with cherries, though. It's one of
>the best uses I know for sweet cherries. (Sour cherries have better uses,
>most of them involving chocolate.)
>
>Bob

I think that depends of how much you like sour cherries. I planted a
tree in the spring or 2003. Here's what it looks like now:

http://i43.tinypic.com/300ae1i.jpg

I got about 6 quarts off it and will get more over the coming weekend.
This is the first year it's produced enough to do anything with. Last
year was ok but the Blue Jays tore it apart. This year they've left
it alone.

I used some as a topping for the Jam Lady's cream cheese coffee cake
and it was awesome. I did add brown sugar to the crumble topping. It
got many raves from friends.

I also made my grandmothers cherry soup. She's too old to get a
recipe from so I got my mothers version which is about the same I
guess. You simply boil a quart of unpitted cherries in about 2 quarts
of water. That seemed boring so I added a strong 1/8th cup of finely
chopped crystallized ginger. (something midwest farmers didn't use)
After about 45 minutes the water becomes deep red. Then you drop
small spoon fulls of bisquick batter in for dumplings. The box said
10 minutes uncovered and 10 covered. So I did that. Damn! It was a
great lunch. My grandmother served it cool on hot summers days after
my grandfather had been out farming. My mom likes it cold too but I
like it warm. This was the first time I've had it in about 35 years
and it was a blast from the past with a ginger kick. I like it warm
for breakfast or as a midnight snack. It's also interesting spooned
over vanilla ice cream. The pits in the cherries are a pita but I was
told it's not as good pitted. I might try pitting them next time
anyway. Mainly to cull the bad ones. Your comment about chocolate
makes me wonder about trying it over chocolate rather than vanilla ice
cream.

I did this without the benefit of google but now I see cinnamon and
lemon are also common in dessert soups. I believe it's of
Scandinavian origin as a dessert. The farmers here just ate it
because they had to use the cherries during the depression.

Sorry for babbling. I'd like to hear from anyone else who's done
anything like this.

Lou

On Thu, 02 Jul 2009 08:42:49 -0400, "Jean B." > wrote:

>Cheryl wrote:
>>>
>>
>> I even think that comfort food changes from the cold season to the hot
>> season (for those of us who have the difference. This doesn't include
>> you, Florida, and you, Southern California). Comfort food in the summer
>> to me is potato salad, sweet corn on the cob. Comfort food in the
>> winter is stew, soup (especially anything chowder), anything with mashed
>> tators on the side.
>
>True enough, it does change with the weather. Interestingly, my
>daughter doesn't draw such a distinction between summer and winter
>fare.

Living where I do, there isn't a distinct summer and winter either...
it took me this long to remember that when it gets "hot", I crave a
meal of barbecued chicken, potato salad and (coconut pineapple) ice
cream.

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

Jean B. wrote:
> Bob Terwilliger wrote:
>> sf wrote:
>>
>>>> clafoutis
>>>
>>> To be perfectly honest, I've only eaten that once and it was plum.
>>
>> I've made clafoutis with cherries, peaches, plums, and caramelized
>> pears. The authentic Limousin clafoutis is made with cherries, though.
>> It's one of the best uses I know for sweet cherries. (Sour cherries
>> have better uses, most of them involving chocolate.)
>>
>> Bob
>
> Would you post your tried formula, Bob? I have meant to make clafouti
> for many years....
>

There are lots of them available on line. I have tried several and they
are all good. It basically a crepe batter. Grease a baking dish,
sprinkle with sugar, put the fruit in the bottom of the dish, pour
batter on top, bake and serve warm or cold. It is like a cross between a
crepe and a custard. It takes just a few minutes to prepare and they are
delicious.

Lou Decruss wrote:
> On Thu, 2 Jul 2009 02:13:34 -0700, "Bob Terwilliger"
> > wrote:
>
>> sf wrote:
>>
>>>> clafoutis
>>> To be perfectly honest, I've only eaten that once and it was plum.
>> I've made clafoutis with cherries, peaches, plums, and caramelized pears.
>> The authentic Limousin clafoutis is made with cherries, though. It's one of
>> the best uses I know for sweet cherries. (Sour cherries have better uses,
>> most of them involving chocolate.)
>>
>> Bob
>
> I think that depends of how much you like sour cherries. I planted a
> tree in the spring or 2003. Here's what it looks like now:
>
> http://i43.tinypic.com/300ae1i.jpg
>
> I got about 6 quarts off it and will get more over the coming weekend.
> This is the first year it's produced enough to do anything with. Last
> year was ok but the Blue Jays tore it apart. This year they've left
> it alone.
>
> I used some as a topping for the Jam Lady's cream cheese coffee cake
> and it was awesome. I did add brown sugar to the crumble topping. It
> got many raves from friends.
>
> I also made my grandmothers cherry soup. She's too old to get a
> recipe from so I got my mothers version which is about the same I
> guess. You simply boil a quart of unpitted cherries in about 2 quarts
> of water. That seemed boring so I added a strong 1/8th cup of finely
> chopped crystallized ginger. (something midwest farmers didn't use)
> After about 45 minutes the water becomes deep red. Then you drop
> small spoon fulls of bisquick batter in for dumplings. The box said
> 10 minutes uncovered and 10 covered. So I did that. Damn! It was a
> great lunch. My grandmother served it cool on hot summers days after
> my grandfather had been out farming. My mom likes it cold too but I
> like it warm. This was the first time I've had it in about 35 years
> and it was a blast from the past with a ginger kick. I like it warm
> for breakfast or as a midnight snack. It's also interesting spooned
> over vanilla ice cream. The pits in the cherries are a pita but I was
> told it's not as good pitted. I might try pitting them next time
> anyway. Mainly to cull the bad ones. Your comment about chocolate
> makes me wonder about trying it over chocolate rather than vanilla ice
> cream.
>
> I did this without the benefit of google but now I see cinnamon and
> lemon are also common in dessert soups. I believe it's of
> Scandinavian origin as a dessert. The farmers here just ate it
> because they had to use the cherries during the depression.
>
> Sorry for babbling. I'd like to hear from anyone else who's done
> anything like this.
>
> Lou
>
No sweetener? I have never tried making this from fresh cherries.
More's the pity.

--
Jean B.

"George Shirley" > wrote in message
. ..
> Jinx Minx wrote:
>> "Lynn from Fargo Ografmorffig" > wrote in message
>> ...
>> On Jun 30, 8:44 pm, "gloria.p" > wrote:
>>>> George wrote:
>>>>> The yellow/white corn seems to be the most popular here but a few grow
>>>>> yellow corn. I remember asking at one stand and they said everyone
>>>>> wants
>>>>> the white or white/yellow.
>>>> The yellow corn of my childhood was very starchy and not nearly as
>>>> sweet
>>>> as today's yellow and white hybrids or plain white corn. IMO, the
>>>> yellow, when only slightly over-ripe, tastes very starchy.
>>>>
>>>> The best tasting corn I have ever eaten in my life was a bicolor hybrid
>>>> from the San Pascual Valley in northern San Diego County.
>>>>
>>>> gloria p
>>
>>> That yellow corn you remember from your childhood was probably what my
>>> mom called "field corn". I loved it too. When it was really young it
>>> was just a little sweet - not starchy just "veggie". The new sweet
>>> corn is too sweet. That's from all that damn "high fructose corn
>>> syrup" I bet! Especially now that I'm cutting waay back on salt. I
>>> keep putting more butter on so it doesn't taste so dang sweet!
>>
>>> Lynn in Fargo
>>> Eating all the sweet corn I can get my (bad) teeth on while I can
>>> because they're ALL coming out July 27th. (Full anesthesia, thank
>>> Alex!)
>>
>> Isn't "field corn" the tough corn that's fed to animals? I didn't think
>> that it was edible "as is" on the cob. Someone with a farming background
>> correct me if I'm wrong?
>>
>> Jinx
> You're wrong, at the "milk" stage field corn is excellent for roasting
> ears, boiling, making cream of corn, etc. It gets tough after it drys on
> the stalk and is harvested for animal fodder. Even then it can be ground
> for corn meal.

Thanks for that clarification for me. I knew that it was used for cornmeal
and other ground corn products, I just didn't think it was edible as a fresh
cob variety. At least, that's what I was told when I was young!

Jinx

Dave Smith wrote:
> Jean B. wrote:
>> Bob Terwilliger wrote:
>>> sf wrote:
>>>
>>>>> clafoutis
>>>>
>>>> To be perfectly honest, I've only eaten that once and it was plum.
>>>
>>> I've made clafoutis with cherries, peaches, plums, and caramelized
>>> pears. The authentic Limousin clafoutis is made with cherries,
>>> though. It's one of the best uses I know for sweet cherries. (Sour
>>> cherries have better uses, most of them involving chocolate.)
>>>
>>> Bob
>>
>> Would you post your tried formula, Bob? I have meant to make clafouti
>> for many years....
>>
>
> There are lots of them available on line. I have tried several and they
> are all good. It basically a crepe batter. Grease a baking dish,
> sprinkle with sugar, put the fruit in the bottom of the dish, pour
> batter on top, bake and serve warm or cold. It is like a cross between a
> crepe and a custard. It takes just a few minutes to prepare and they are
> delicious.

Yes, I actually have a lot of (untried) recipes. I was hoping for
a TNT one.

--
Jean B.

On Thu, 02 Jul 2009 10:54:22 -0400, "Jean B." > wrote:

>Lou Decruss wrote:
>
>> I also made my grandmothers cherry soup. She's too old to get a
>> recipe from so I got my mothers version which is about the same I
>> guess. You simply boil a quart of unpitted cherries in about 2 quarts
>> of water. That seemed boring so I added a strong 1/8th cup of finely
>> chopped crystallized ginger. (something midwest farmers didn't use)
>> After about 45 minutes the water becomes deep red. Then you drop
>> small spoon fulls of bisquick batter in for dumplings. The box said
>> 10 minutes uncovered and 10 covered. So I did that. Damn! It was a
>> great lunch. My grandmother served it cool on hot summers days after
>> my grandfather had been out farming. My mom likes it cold too but I
>> like it warm. This was the first time I've had it in about 35 years
>> and it was a blast from the past with a ginger kick. I like it warm
>> for breakfast or as a midnight snack. It's also interesting spooned
>> over vanilla ice cream. The pits in the cherries are a pita but I was
>> told it's not as good pitted. I might try pitting them next time
>> anyway. Mainly to cull the bad ones. Your comment about chocolate
>> makes me wonder about trying it over chocolate rather than vanilla ice
>> cream.
>>
>> I did this without the benefit of google but now I see cinnamon and
>> lemon are also common in dessert soups. I believe it's of
>> Scandinavian origin as a dessert. The farmers here just ate it
>> because they had to use the cherries during the depression.
>>
>> Sorry for babbling. I'd like to hear from anyone else who's done
>> anything like this.
>>
>> Lou
>>
>No sweetener? I have never tried making this from fresh cherries.
> More's the pity.

I'm a retard. A full cup of sugar with the water. Thanks for
catching it.

Lou <-----slaps self in the head

On Thu, 02 Jul 2009 10:54:22 -0400, "Jean B." > wrote:

>Lou Decruss wrote:
>> On Thu, 2 Jul 2009 02:13:34 -0700, "Bob Terwilliger"
>> > wrote:
>>
>>> sf wrote:

>> I also made my grandmothers cherry soup. She's too old to get a
>> recipe from so I got my mothers version which is about the same I
>> guess. You simply boil a quart of unpitted cherries in about 2 quarts
>> of water. That seemed boring so I added a strong 1/8th cup of finely
>> chopped crystallized ginger. (something midwest farmers didn't use)
>> After about 45 minutes the water becomes deep red. Then you drop
>> small spoon fulls of bisquick batter in for dumplings. The box said
>> 10 minutes uncovered and 10 covered. So I did that. Damn! It was a
>> great lunch. My grandmother served it cool on hot summers days after
>> my grandfather had been out farming. My mom likes it cold too but I
>> like it warm. This was the first time I've had it in about 35 years
>> and it was a blast from the past with a ginger kick. I like it warm
>> for breakfast or as a midnight snack. It's also interesting spooned
>> over vanilla ice cream. The pits in the cherries are a pita but I was
>> told it's not as good pitted. I might try pitting them next time
>> anyway. Mainly to cull the bad ones. Your comment about chocolate
>> makes me wonder about trying it over chocolate rather than vanilla ice
>> cream.
>>
>> I did this without the benefit of google but now I see cinnamon and
>> lemon are also common in dessert soups. I believe it's of
>> Scandinavian origin as a dessert. The farmers here just ate it
>> because they had to use the cherries during the depression.
>>

Sure. There's a Hungarian variant, probably originating in
Emilia-Romana, that uses sour cherries. However, it calls
for dry red wine, a bit of cinnamon, and is finished with
sour cream. Served cold during hot weather.

One take with rose' is he

http://www.waitrose.com/recipe/Hunga...erry_Soup.aspx

ONe with red wine is he

http://www.cyber-kitchen.com/rfcj/SO...n_-_dairy.html

June Meyer makes one without the wine. It's he

http://homepage.interaccess.com/~june4/recipes.html

Some people use cornstarch or such to thicken. In my
familiy it was always thickened with flour paste.

HTH

Alex

Lou Decruss wrote:
> On Thu, 02 Jul 2009 10:54:22 -0400, "Jean B." > wrote:
>
>> Lou Decruss wrote:
>>
>>> I also made my grandmothers cherry soup. She's too old to get a
>>> recipe from so I got my mothers version which is about the same I
>>> guess. You simply boil a quart of unpitted cherries in about 2 quarts
>>> of water. That seemed boring so I added a strong 1/8th cup of finely
>>> chopped crystallized ginger. (something midwest farmers didn't use)
>>> After about 45 minutes the water becomes deep red. Then you drop
>>> small spoon fulls of bisquick batter in for dumplings. The box said
>>> 10 minutes uncovered and 10 covered. So I did that. Damn! It was a
>>> great lunch. My grandmother served it cool on hot summers days after
>>> my grandfather had been out farming. My mom likes it cold too but I
>>> like it warm. This was the first time I've had it in about 35 years
>>> and it was a blast from the past with a ginger kick. I like it warm
>>> for breakfast or as a midnight snack. It's also interesting spooned
>>> over vanilla ice cream. The pits in the cherries are a pita but I was
>>> told it's not as good pitted. I might try pitting them next time
>>> anyway. Mainly to cull the bad ones. Your comment about chocolate
>>> makes me wonder about trying it over chocolate rather than vanilla ice
>>> cream.
>>>
>>> I did this without the benefit of google but now I see cinnamon and
>>> lemon are also common in dessert soups. I believe it's of
>>> Scandinavian origin as a dessert. The farmers here just ate it
>>> because they had to use the cherries during the depression.
>>>
>>> Sorry for babbling. I'd like to hear from anyone else who's done
>>> anything like this.
>>>
>>> Lou
>>>
>> No sweetener? I have never tried making this from fresh cherries.
>> More's the pity.
>
> I'm a retard. A full cup of sugar with the water. Thanks for
> catching it.
>
> Lou <-----slaps self in the head
>
Oh don't do that. This sounds like a wonderful thing to try, and
cherries are available now. My daughter is going away, so I'll
have a golden opportunity to try some recipes she wouldn't deign
to taste.

--
Jean B.

Chemiker wrote:
> On Thu, 02 Jul 2009 10:54:22 -0400, "Jean B." > wrote:
>
>> Lou Decruss wrote:
>>> On Thu, 2 Jul 2009 02:13:34 -0700, "Bob Terwilliger"
>>> > wrote:
>>>
>>>> sf wrote:
>
>>> I also made my grandmothers cherry soup. She's too old to get a
>>> recipe from so I got my mothers version which is about the same I
>>> guess. You simply boil a quart of unpitted cherries in about 2 quarts
>>> of water. That seemed boring so I added a strong 1/8th cup of finely
>>> chopped crystallized ginger. (something midwest farmers didn't use)
>>> After about 45 minutes the water becomes deep red. Then you drop
>>> small spoon fulls of bisquick batter in for dumplings. The box said
>>> 10 minutes uncovered and 10 covered. So I did that. Damn! It was a
>>> great lunch. My grandmother served it cool on hot summers days after
>>> my grandfather had been out farming. My mom likes it cold too but I
>>> like it warm. This was the first time I've had it in about 35 years
>>> and it was a blast from the past with a ginger kick. I like it warm
>>> for breakfast or as a midnight snack. It's also interesting spooned
>>> over vanilla ice cream. The pits in the cherries are a pita but I was
>>> told it's not as good pitted. I might try pitting them next time
>>> anyway. Mainly to cull the bad ones. Your comment about chocolate
>>> makes me wonder about trying it over chocolate rather than vanilla ice
>>> cream.
>>>
>>> I did this without the benefit of google but now I see cinnamon and
>>> lemon are also common in dessert soups. I believe it's of
>>> Scandinavian origin as a dessert. The farmers here just ate it
>>> because they had to use the cherries during the depression.
>>>
>
> Sure. There's a Hungarian variant, probably originating in
> Emilia-Romana, that uses sour cherries. However, it calls
> for dry red wine, a bit of cinnamon, and is finished with
> sour cream. Served cold during hot weather.
>
> One take with rose' is he
>
> http://www.waitrose.com/recipe/Hunga...erry_Soup.aspx
>
> ONe with red wine is he
>
> http://www.cyber-kitchen.com/rfcj/SO...n_-_dairy.html
>
> June Meyer makes one without the wine. It's he
>
> http://homepage.interaccess.com/~june4/recipes.html
>
> Some people use cornstarch or such to thicken. In my
> familiy it was always thickened with flour paste.
>
> HTH
>
> Alex

Right. I have posted such a recipe myself. No thickener. The
heavy cream thickens it a bit.

In fact, this was the first real food my daughter tried!!!!

--
Jean B.

Jean B. wrote:

>> they are all good. It basically a crepe batter. Grease a baking dish,
>> sprinkle with sugar, put the fruit in the bottom of the dish, pour
>> batter on top, bake and serve warm or cold. It is like a cross between
>> a crepe and a custard. It takes just a few minutes to prepare and they
>> are delicious.
>
> Yes, I actually have a lot of (untried) recipes. I was hoping for a TNT
> one.


Here are two that I have used and have on file. I have taken the basic
recipes and added other fruits. One was with plums macerated in brandy.
They are also good with peaches.



Bing Cherry Clafouti

1/3 cup plus 1 tablespoon sugar
2 tablespoons all purpose flour
2 larrge eggs
2/3 cup milk
½ teaspoon vanilla
½ teaspoon orange zest
¼ teaspoon almond extract
¼ teaspoon salt
1 cup Bing cherries haled and pitted
½ tablespoon unsalted butter but into pieces

Preheat oven to 400 F

In a blender mix 1/3 cup of sugar, flour, eggs, milk, slat, vanilla,
zest, almond extract until just smooth. Arrange cherries in a buttered 3
cup gratin dish or baking dish, pour batter over the cherries and bake
for 20-25 minutes until the top is puffed and springy to the touch.
Sprinkle to top with remaining sugar, dot with butter and broil about 3
“ from burners for about a minute or until sugar is browned. Serve with
ice cream or whipped cream.


1 lb (500 g) fresh cherries
2 tbsp (25 mL) kirsch
1 tbsp (15 mL) icing sugar
3 tbsp (45 mL) flour
3 tbsp (45 mL) sugar
¾ cup (175 mL) milk
2 eggs
Zest of ½ lemon
Extra icing sugar for dusting





1. Stem the cherries and place in a bowl. Add the kirsch and icing
sugar, toss to mix and then leave to marinate for 2 hours.

2. Preheat the oven to 375ºF (190ºC).

3. Butter and sugar a 9-inch (23-cm) ceramic quiche or shallow gratin
dish. Sift the flour into bowl, add the sugar and whisk in the milk
until smooth. Whisk in the eggs and lemon zest.

4. Scatter the cherries in the prepared dish, add any liquid from the
bowl to the batter and then pour the batter over the cherries. Bake the
clafoutis for 35 to 45 minutes or until the centre is just firm.

5. Sprinkle with icing sugar and serve warm.


Serves 6

Jinx Minx wrote:
> "George Shirley" > wrote in message
> . ..
>> Jinx Minx wrote:
>>> "Lynn from Fargo Ografmorffig" > wrote in message
>>> ...
>>> On Jun 30, 8:44 pm, "gloria.p" > wrote:
>>>>> George wrote:
>>>>>> The yellow/white corn seems to be the most popular here but a few grow
>>>>>> yellow corn. I remember asking at one stand and they said everyone
>>>>>> wants
>>>>>> the white or white/yellow.
>>>>> The yellow corn of my childhood was very starchy and not nearly as
>>>>> sweet
>>>>> as today's yellow and white hybrids or plain white corn. IMO, the
>>>>> yellow, when only slightly over-ripe, tastes very starchy.
>>>>>
>>>>> The best tasting corn I have ever eaten in my life was a bicolor hybrid
>>>>> from the San Pascual Valley in northern San Diego County.
>>>>>
>>>>> gloria p
>>>> That yellow corn you remember from your childhood was probably what my
>>>> mom called "field corn". I loved it too. When it was really young it
>>>> was just a little sweet - not starchy just "veggie". The new sweet
>>>> corn is too sweet. That's from all that damn "high fructose corn
>>>> syrup" I bet! Especially now that I'm cutting waay back on salt. I
>>>> keep putting more butter on so it doesn't taste so dang sweet!
>>>> Lynn in Fargo
>>>> Eating all the sweet corn I can get my (bad) teeth on while I can
>>>> because they're ALL coming out July 27th. (Full anesthesia, thank
>>>> Alex!)
>>> Isn't "field corn" the tough corn that's fed to animals? I didn't think
>>> that it was edible "as is" on the cob. Someone with a farming background
>>> correct me if I'm wrong?
>>>
>>> Jinx
>> You're wrong, at the "milk" stage field corn is excellent for roasting
>> ears, boiling, making cream of corn, etc. It gets tough after it drys on
>> the stalk and is harvested for animal fodder. Even then it can be ground
>> for corn meal.
>
> Thanks for that clarification for me. I knew that it was used for cornmeal
> and other ground corn products, I just didn't think it was edible as a fresh
> cob variety. At least, that's what I was told when I was young!
>
> Jinx
>
>
All we ever ate back on the farmette was field corn, as mentioned,
specifically Truckers Favorite yellow. Excellent human fodder at the
milk stage, excellent animal fodder at the dry stage and not so much
corn sugar as to make it taste so sweet it made your teeth hurt. Most of
the "modern" sweet corns are entirely too sweet to suit me.

Will order some Truckers Favorite seed corn this fall for planting next
spring. Only problem with the stuff is it makes huge stalks and takes up
a lot of room. On the farm the stalks were ground up and siloed for
silage, cattle food. No cattle here.

Got smart one time and planted six rows of Truckers Favorite in our
garden in Texas. Got even smarter as I was working in a fertilizer plant
at the time making ammonium nitrate fertilizer. Brought home a gallon
jug of the liquid stuff. Lab tech told me to cut it 50:1 to use in the
garden. Being a brilliant scientist myself I used it pure. Had corn
stalks fifteen feet tall, three inches in diameter and not an ear of
corn in sight. Somewhere I have a picture of my 5'3" daughter standing
beside the row. If I can find it I will post it on my Flickr page.

On Thu, 2 Jul 2009 06:24:10 -0700 (PDT), John Kuthe wrote:

> On Jul 2, 7:55*am, Bryan > wrote:

>>
>> NPR is having this thing where they're asking listeners to suggest
>> love songs with enduring appeal, that will still be of interest in 400
>> years. *Only one came to mind, "Sugar, Sugar."
>>
>
> I had The Archies album! I was a big Archie comics fan in elementary
> school. I probably thought about my gfriend Candy when listening to
> the song "Sugar Sugar" too.
>
> John Kuthe...

ike and tina turner, of all people, do a *killer* version of 'sugar,
sugar.'

('of all people' not because of their personal problems, but because you
don't think of the archies as a source of r 'n' b goodness.)

your pal,
blake

Jean asked about clafouti:

> Would you post your tried formula, Bob? I have meant to make clafouti for
> many years....

This is from _The Gourmet Cookbook_ Volume I:

Clafouti Limousin

Sift into a mixing bowl 10 tablespoons each of sifted cake flour and
confectioners' sugar and a generous 1/2 teaspoon salt. Make a well in the
center of the flour mixture and drop in 3 large eggs, slightly beaten. Stir
into the eggs 3 cups scalded and cooled milk. Using a wooden spoon, mix a
very small amount of flour at a time with the liquid. The mixture should be
very smooth. Wash, stem, and pit 1 generous pound black cherries and add
them gradually to the batter, mixing thoroughly with a wooden spoon. Pour
the batter into a well-buttered large shallow casserole and bake it in a hot
oven (400°F) for 30 minutes, or until the top is delicately browned.
Sprinkle the top generously with confectioners' sugar and serve warm or cold
from the casserole.

[BOB'S NOTE: This is very good for breakfast, too.]

Bob

On Wed, 01 Jul 2009 10:56:13 -0500, George Shirley wrote:
>>
> I did a Google and found the seed available in several places. You know
> you're old when the seed you planted as a young man is now called
> "heirloom" seed. <G>

how does a varietal get the label 'heirloom,' anyway? this has always
puzzled me.

your pal,
blake

On Thu, 02 Jul 2009 09:56:56 -0400, Tracy wrote:

> Lynn from Fargo Ografmorffig wrote:
>> On Jun 30, 8:44 pm, "gloria.p" > wrote:
>>> George wrote:
>>>
>>>> The yellow/white corn seems to be the most popular here but a few grow
>>>> yellow corn. I remember asking at one stand and they said everyone wants
>>>> the white or white/yellow.
>>> The yellow corn of my childhood was very starchy and not nearly as sweet
>>> as today's yellow and white hybrids or plain white corn. IMO, the
>>> yellow, when only slightly over-ripe, tastes very starchy.
>>>
>>> The best tasting corn I have ever eaten in my life was a bicolor hybrid
>>> from the San Pascual Valley in northern San Diego County.
>>>
>>> gloria p
>>
>> That yellow corn you remember from your childhood was probably what my
>> mom called "field corn". I loved it too. When it was really young it
>> was just a little sweet - not starchy just "veggie". The new sweet
>> corn is too sweet. That's from all that damn "high fructose corn
>> syrup" I bet! Especially now that I'm cutting waay back on salt. I
>> keep putting more butter on so it doesn't taste so dang sweet!
>
> That's what I do - butter and salt and pepper to cut the sweetness but
> it doesn't really help.
> Corn on the grill is good and I think the char helps balances the
> sweetness somewhat.
>
> Tracy

i had some corn on the cob last week, and tried a little chipotle powder on
it (with butter and salt). it was good.

your pal,
blake

On Thu 02 Jul 2009 09:41:14a, blake murphy told us...

> On Wed, 01 Jul 2009 10:56:13 -0500, George Shirley wrote:
>>>
>> I did a Google and found the seed available in several places. You know
>> you're old when the seed you planted as a young man is now called
>> "heirloom" seed. <G>
>
> how does a varietal get the label 'heirloom,' anyway? this has always
> puzzled me.
>
> your pal,
> blake
>

I have to assume age; i.e., how long it's been around, but I don't know the
age criteria.

--
Wayne Boatwright
------------------------------------------------------------------------
There is nothing better on a cold wintry day than a properly made
pot pie. ~Craig Claiborne

Dave Smith wrote:
> Jean B. wrote:
>
>>> they are all good. It basically a crepe batter. Grease a baking dish,
>>> sprinkle with sugar, put the fruit in the bottom of the dish, pour
>>> batter on top, bake and serve warm or cold. It is like a cross
>>> between a crepe and a custard. It takes just a few minutes to prepare
>>> and they are delicious.
>>
>> Yes, I actually have a lot of (untried) recipes. I was hoping for a
>> TNT one.
>
>
> Here are two that I have used and have on file. I have taken the basic
> recipes and added other fruits. One was with plums macerated in brandy.
> They are also good with peaches.
>
>
>
> Bing Cherry Clafouti
>
> 1/3 cup plus 1 tablespoon sugar
> 2 tablespoons all purpose flour
> 2 larrge eggs
> 2/3 cup milk
> ½ teaspoon vanilla
> ½ teaspoon orange zest
> ¼ teaspoon almond extract
> ¼ teaspoon salt
> 1 cup Bing cherries haled and pitted
> ½ tablespoon unsalted butter but into pieces
>
> Preheat oven to 400 F
>
> In a blender mix 1/3 cup of sugar, flour, eggs, milk, slat, vanilla,
> zest, almond extract until just smooth. Arrange cherries in a buttered 3
> cup gratin dish or baking dish, pour batter over the cherries and bake
> for 20-25 minutes until the top is puffed and springy to the touch.
> Sprinkle to top with remaining sugar, dot with butter and broil about 3
> “ from burners for about a minute or until sugar is browned. Serve with
> ice cream or whipped cream.
>
>
> 1 lb (500 g) fresh cherries
> 2 tbsp (25 mL) kirsch
> 1 tbsp (15 mL) icing sugar
> 3 tbsp (45 mL) flour
> 3 tbsp (45 mL) sugar
> ¾ cup (175 mL) milk
> 2 eggs
> Zest of ½ lemon
> Extra icing sugar for dusting
>
>
>
>
>
> 1. Stem the cherries and place in a bowl. Add the kirsch and icing
> sugar, toss to mix and then leave to marinate for 2 hours.
>
> 2. Preheat the oven to 375ºF (190ºC).
>
> 3. Butter and sugar a 9-inch (23-cm) ceramic quiche or shallow gratin
> dish. Sift the flour into bowl, add the sugar and whisk in the milk
> until smooth. Whisk in the eggs and lemon zest.
>
> 4. Scatter the cherries in the prepared dish, add any liquid from the
> bowl to the batter and then pour the batter over the cherries. Bake the
> clafoutis for 35 to 45 minutes or until the centre is just firm.
>
> 5. Sprinkle with icing sugar and serve warm.
>
>
> Serves 6

Thank you. I think such a thing would be splendid breakfast fare.
I am also thinking, but haven't verified, that this could be
made low-carb.

--
Jean B.

Bob Terwilliger wrote:
> Jean asked about clafouti:
>
>> Would you post your tried formula, Bob? I have meant to make clafouti for
>> many years....
>
> This is from _The Gourmet Cookbook_ Volume I:
>
> Clafouti Limousin
>
> Sift into a mixing bowl 10 tablespoons each of sifted cake flour and
> confectioners' sugar and a generous 1/2 teaspoon salt. Make a well in the
> center of the flour mixture and drop in 3 large eggs, slightly beaten. Stir
> into the eggs 3 cups scalded and cooled milk. Using a wooden spoon, mix a
> very small amount of flour at a time with the liquid. The mixture should be
> very smooth. Wash, stem, and pit 1 generous pound black cherries and add
> them gradually to the batter, mixing thoroughly with a wooden spoon. Pour
> the batter into a well-buttered large shallow casserole and bake it in a hot
> oven (400°F) for 30 minutes, or until the top is delicately browned.
> Sprinkle the top generously with confectioners' sugar and serve warm or cold
> from the casserole.
>
> [BOB'S NOTE: This is very good for breakfast, too.]
>
> Bob
>
>
>
Yes, breakfast is exactly what I am thinking. Does the milk need
to be scalded? Most recipes don't call for that.

I'd better make this almost immediately, since it is cherry
season. My daughter would even like it I think.


THANKS!

--
Jean B.

Lynn from Fargo Ografmorffig wrote:
> On Jun 30, 10:42 pm, "Ms P" > wrote:
>> "Jean B." > wrote in message
>> You probably never had a chocolate coke either.
>>
>> Ms P
>
> Have so! But I'd rather have a "Hot 'n' Tot" (Cinnamon flavoring in
> Coke)
> Lynn in Fargo
> or a lime coke with lime syrup or a real cherry coke . . .

I miss the old days of the old-fashioned soda fountains
that were ubiquitous. You could get things like chocolate
or cherry cokes and phosphates. Sigh.

However, where can one get a "Hot 'n' Tot"? Never heard
of that before. I want to try one. Got a recipe?
(I tried googling but didn't have any luck. Only thing
I found was a Roadfood.com article about a place in
Lewistown, MT, near which I will not be in my travels. ;-))

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally wrote:
> Lynn from Fargo Ografmorffig wrote:
>> On Jun 30, 10:42 pm, "Ms P" > wrote:
>>> "Jean B." > wrote in message
>>> You probably never had a chocolate coke either.
>>>
>>> Ms P
>>
>> Have so! But I'd rather have a "Hot 'n' Tot" (Cinnamon flavoring in
>> Coke)
>> Lynn in Fargo
>> or a lime coke with lime syrup or a real cherry coke . . .
>
> I miss the old days of the old-fashioned soda fountains
> that were ubiquitous. You could get things like chocolate
> or cherry cokes and phosphates. Sigh.
>
> However, where can one get a "Hot 'n' Tot"? Never heard
> of that before. I want to try one. Got a recipe?
> (I tried googling but didn't have any luck. Only thing
> I found was a Roadfood.com article about a place in
> Lewistown, MT, near which I will not be in my travels. ;-))
>
> Kate
>


Kate - I gave myself a LOL reading your post. On the quick scan reading,
I read that as gigling not googling. :-)

Bob

Jean B. wrote:
> Dave Smith wrote:
>> Jean B. wrote:
>>
>>>> they are all good. It basically a crepe batter. Grease a baking
>>>> dish, sprinkle with sugar, put the fruit in the bottom of the dish,
>>>> pour batter on top, bake and serve warm or cold. It is like a cross
>>>> between a crepe and a custard. It takes just a few minutes to
>>>> prepare and they are delicious.
>>>
>>> Yes, I actually have a lot of (untried) recipes. I was hoping for a
>>> TNT one.
>>
>>
>> Here are two that I have used and have on file. I have taken the basic
>> recipes and added other fruits. One was with plums macerated in
>> brandy. They are also good with peaches.
>>
>>
>>
>> Bing Cherry Clafouti
>>
>> 1/3 cup plus 1 tablespoon sugar
>> 2 tablespoons all purpose flour
>> 2 larrge eggs
>> 2/3 cup milk
>> ½ teaspoon vanilla
>> ½ teaspoon orange zest
>> ¼ teaspoon almond extract
>> ¼ teaspoon salt
>> 1 cup Bing cherries haled and pitted
>> ½ tablespoon unsalted butter but into pieces
>> Preheat oven to 400 F
>>
>> In a blender mix 1/3 cup of sugar, flour, eggs, milk, slat, vanilla,
>> zest, almond extract until just smooth. Arrange cherries in a buttered
>> 3 cup gratin dish or baking dish, pour batter over the cherries and
>> bake for 20-25 minutes until the top is puffed and springy to the
>> touch. Sprinkle to top with remaining sugar, dot with butter and broil
>> about 3 “ from burners for about a minute or until sugar is browned.
>> Serve with ice cream or whipped cream.
>>
>>
>> 1 lb (500 g) fresh cherries
>> 2 tbsp (25 mL) kirsch
>> 1 tbsp (15 mL) icing sugar
>> 3 tbsp (45 mL) flour
>> 3 tbsp (45 mL) sugar
>> ¾ cup (175 mL) milk
>> 2 eggs
>> Zest of ½ lemon
>> Extra icing sugar for dusting
>>
>>
>>
>>
>>
>> 1. Stem the cherries and place in a bowl. Add the kirsch and icing
>> sugar, toss to mix and then leave to marinate for 2 hours.
>>
>> 2. Preheat the oven to 375ºF (190ºC).
>>
>> 3. Butter and sugar a 9-inch (23-cm) ceramic quiche or shallow gratin
>> dish. Sift the flour into bowl, add the sugar and whisk in the milk
>> until smooth. Whisk in the eggs and lemon zest.
>>
>> 4. Scatter the cherries in the prepared dish, add any liquid from the
>> bowl to the batter and then pour the batter over the cherries. Bake
>> the clafoutis for 35 to 45 minutes or until the centre is just firm.
>>
>> 5. Sprinkle with icing sugar and serve warm.
>>
>>
>> Serves 6
>
> Thank you. I think such a thing would be splendid breakfast fare. I
> am also thinking, but haven't verified, that this could be made low-carb.



There isn't much flour in it, but a considerable amount of sugar if
worried about calories. But what the heck, it is delicious, and
incredibly easy to make.

"Kate Connally" > wrote in message
...
>
> I miss the old days of the old-fashioned soda fountains
> that were ubiquitous. You could get things like chocolate
> or cherry cokes and phosphates. Sigh.
>
> However, where can one get a "Hot 'n' Tot"? Never heard
> of that before. I want to try one. Got a recipe?
> (I tried googling but didn't have any luck. Only thing
> I found was a Roadfood.com article about a place in
> Lewistown, MT, near which I will not be in my travels. ;-))
>
> Kate
>
> --
> Kate Connally

That's one I haven't heard of. It's probably a regional thing.

I really miss the corner drugstore with the fountain. We used to go there
after school and try to outdo each other with crazy drink combos.

Ms P

On Thu, 02 Jul 2009 11:21:42 -0400, "Jean B." > wrote:

>Chemiker wrote:
>> On Thu, 02 Jul 2009 10:54:22 -0400, "Jean B." > wrote:
>>
>>> Lou Decruss wrote:
>>>> On Thu, 2 Jul 2009 02:13:34 -0700, "Bob Terwilliger"
>>>> > wrote:
>>>>
>>>>> sf wrote:

>Right. I have posted such a recipe myself. No thickener. The
>heavy cream thickens it a bit.
>
>In fact, this was the first real food my daughter tried!!!!

A traditional method in Slovak and Hungarian cookery,
when thickening soups, is to whisk some (mebbe 2 Tbs)
of good flour into the sour cream. Then temper the
sour cream paste with the hot soup, and finally blend.
Chill and serve.

They also make a dynamite chilled peach soup. THe
wine is Champagne or Asti Sumante. HooHa! Talk
about a way to kick off a Saturday brunch! (No sour
cream, no flour.)

Alex

"Jean B." > wrote in message
...
> Chemiker wrote:
>> On Thu, 02 Jul 2009 10:54:22 -0400, "Jean B." > wrote:
>>
>>> Lou Decruss wrote:
>>>> On Thu, 2 Jul 2009 02:13:34 -0700, "Bob Terwilliger"
>>>> > wrote:
>>>>
>>>>> sf wrote:
>>
>>>> I also made my grandmothers cherry soup. She's too old to get a
>>>> recipe from so I got my mothers version which is about the same I
>>>> guess. You simply boil a quart of unpitted cherries in about 2 quarts
>>>> of water. That seemed boring so I added a strong 1/8th cup of finely
>>>> chopped crystallized ginger. (something midwest farmers didn't use)
>>>> After about 45 minutes the water becomes deep red. Then you drop
>>>> small spoon fulls of bisquick batter in for dumplings. The box said
>>>> 10 minutes uncovered and 10 covered. So I did that. Damn! It was a
>>>> great lunch. My grandmother served it cool on hot summers days after
>>>> my grandfather had been out farming. My mom likes it cold too but I
>>>> like it warm. This was the first time I've had it in about 35 years
>>>> and it was a blast from the past with a ginger kick. I like it warm
>>>> for breakfast or as a midnight snack. It's also interesting spooned
>>>> over vanilla ice cream. The pits in the cherries are a pita but I was
>>>> told it's not as good pitted. I might try pitting them next time
>>>> anyway. Mainly to cull the bad ones. Your comment about chocolate
>>>> makes me wonder about trying it over chocolate rather than vanilla ice
>>>> cream.
>>>> I did this without the benefit of google but now I see cinnamon and
>>>> lemon are also common in dessert soups. I believe it's of
>>>> Scandinavian origin as a dessert. The farmers here just ate it
>>>> because they had to use the cherries during the depression.
>>>>
>>
>> Sure. There's a Hungarian variant, probably originating in
>> Emilia-Romana, that uses sour cherries. However, it calls
>> for dry red wine, a bit of cinnamon, and is finished with
>> sour cream. Served cold during hot weather.
>>
>> One take with rose' is he
>>
>> http://www.waitrose.com/recipe/Hunga...erry_Soup.aspx
>>
>> ONe with red wine is he
>>
>> http://www.cyber-kitchen.com/rfcj/SO...n_-_dairy.html
>>
>> June Meyer makes one without the wine. It's he
>>
>> http://homepage.interaccess.com/~june4/recipes.html
>>
>> Some people use cornstarch or such to thicken. In my
>> familiy it was always thickened with flour paste.
>>
>> HTH
>>
>> Alex
>
> Right. I have posted such a recipe myself. No thickener. The heavy
> cream thickens it a bit.
>
> In fact, this was the first real food my daughter tried!!!!
>
> --
> Jean B.

I have been looking (and googling) in vain to find a soup I recall being
served once at Los Angele's now-gone-but-formerly-Old-Hollywood Scandia
restaurant. As I recall it was a chilled soup, thick but uniform in a
liquid consistency (i.e., no bits of fruit), but not an aspic, that was rich
and red -- it may well have been cherries as the basic ingredient. most of
the few recipes I've found as alleging to be a Scandia fruit soup involved
boiling dried fruits (and doesn't mention grinding/sieving or otherwise
creating a uniform consistency).

Does anyone have a suggestion. I remember being surprised at how
refreshing, sweet and unexpected it was.

-a- wrote:

> Does anyone have a suggestion. I remember being surprised at how
> refreshing, sweet and unexpected it was.

Ligonberry?

Chemiker wrote:
> On Thu, 02 Jul 2009 11:21:42 -0400, "Jean B." > wrote:
>
>> Chemiker wrote:
>>> On Thu, 02 Jul 2009 10:54:22 -0400, "Jean B." > wrote:
>>>
>>>> Lou Decruss wrote:
>>>>> On Thu, 2 Jul 2009 02:13:34 -0700, "Bob Terwilliger"
>>>>> > wrote:
>>>>>
>>>>>> sf wrote:
>
>> Right. I have posted such a recipe myself. No thickener. The
>> heavy cream thickens it a bit.
>>
>> In fact, this was the first real food my daughter tried!!!!
>
> A traditional method in Slovak and Hungarian cookery,
> when thickening soups, is to whisk some (mebbe 2 Tbs)
> of good flour into the sour cream. Then temper the
> sour cream paste with the hot soup, and finally blend.
> Chill and serve.
>
> They also make a dynamite chilled peach soup. THe
> wine is Champagne or Asti Sumante. HooHa! Talk
> about a way to kick off a Saturday brunch! (No sour
> cream, no flour.)
>
> Alex

Sounds interesting. :-)

--
Jean B.

Lou replied:

>> The authentic Limousin clafoutis is made with cherries, though. It's one
>> of the best uses I know for sweet cherries. (Sour cherries have better
>> uses, most of them involving chocolate.)
>>
>
> I think that depends of how much you like sour cherries. I planted a
> tree in the spring or 2003. Here's what it looks like now:
>
> http://i43.tinypic.com/300ae1i.jpg
>
> I got about 6 quarts off it and will get more over the coming weekend.
> This is the first year it's produced enough to do anything with. Last
> year was ok but the Blue Jays tore it apart. This year they've left
> it alone.
>
> I used some as a topping for the Jam Lady's cream cheese coffee cake
> and it was awesome. I did add brown sugar to the crumble topping. It
> got many raves from friends.

I *love* sour cherries! I think they're a lot more versatile for cooking
than sweet cherries are. It doesn't get cold enough here for them to grow
well, so I have to settle for canned sour cherries if I want them.

As I mentioned, sour cherries go well with chocolate: Try adding chocolate
chunks to a sour-cherry pie sometime. Or make a sour-cherry topping for a
chocolate cheesecake. Or make pain au chocolat and dip it into the sour
cherry soup you mentioned.

Speaking of that soup, I'm imagining it in a shallow bowl with a mound of
lemon sorbet in the middle. You said that lemon and cinnamon were also
common in dessert soups; I think orange zest might be a good thing to add to
the basic soup recipe, especially if you also add cinnamon.

Sour cherries go well with almonds; I've got a recipe for a great
cherry-almond cobbler. (Also try mixing Cherry Heering and Amaretto for an
after-dinner drink.)

I wish they grew here....

Bob

Jean B. asked:

> Does the milk need to be scalded? Most recipes don't call for that.

Scalding milk does change its taste and cooking characteristics. I happen to
like the flavor of the "cooked" milk a little better, but it's a matter of
personal taste. The dish will come out fine if you don't scald the milk.


> I'd better make this almost immediately, since it is cherry season. My
> daughter would even like it I think.

Here's a thought: Make TWO clafoutis. Use scalded milk in one, and see if
you like one better than the other!

Bob

On Thu, 02 Jul 2009 13:10:46 -0400, "Jean B." > wrote:

Snipped Bob's recipe that I've saved to use soon.
>>
>Yes, breakfast is exactly what I am thinking. Does the milk need
>to be scalded? Most recipes don't call for that.

Way back when, milk was scalded for two reasons; to kill bacteria and
to neutralize an enzyme that prevented it from thickening properly in
recipes.
Pasteurization accomplishes that these days so, unless you're using
raw milk, it's not necessary to scald. Or, if you're like Bob, and
like the taste, go for it.

Ross.

George wrote:

> Ears up to fifteen inches long, about two or three inches in diameter

....but enough about Barack Obama...

Bob

Bob Terwilliger wrote:
> Jean B. asked:
>
>> Does the milk need to be scalded? Most recipes don't call for that.
>
> Scalding milk does change its taste and cooking characteristics. I
> happen to like the flavor of the "cooked" milk a little better, but it's
> a matter of personal taste. The dish will come out fine if you don't
> scald the milk.
>
>
>> I'd better make this almost immediately, since it is cherry season.
>> My daughter would even like it I think.
>
> Here's a thought: Make TWO clafoutis. Use scalded milk in one, and see
> if you like one better than the other!
>
> Bob

Now there's a thought!

--
Jean B.

wrote:
> On Thu, 02 Jul 2009 13:10:46 -0400, "Jean B." > wrote:
>
> Snipped Bob's recipe that I've saved to use soon.
>> Yes, breakfast is exactly what I am thinking. Does the milk need
>> to be scalded? Most recipes don't call for that.
>
> Way back when, milk was scalded for two reasons; to kill bacteria and
> to neutralize an enzyme that prevented it from thickening properly in
> recipes.
> Pasteurization accomplishes that these days so, unless you're using
> raw milk, it's not necessary to scald. Or, if you're like Bob, and
> like the taste, go for it.
>
> Ross.

I associate scalded milk with my parents. It IS a different
flavor, and I am not sure I want that. Actually, I was drinking
plain Calorie Countdown the other day, and now that we are
discussing this, I guess that is what the flavor reminded me of.
Whatever it was, I didn't like it and ended up disguising that
with a drop of almond extract and a bit of Splenda. Not bad.

--
Jean B.

In article >,
Lou Decruss > wrote:

> On Thu, 2 Jul 2009 02:13:34 -0700, "Bob Terwilliger"
> > wrote:
>
> >sf wrote:
> >
> >>> clafoutis
> >>
> >> To be perfectly honest, I've only eaten that once and it was plum.
> >
> >I've made clafoutis with cherries, peaches, plums, and caramelized pears.
> >The authentic Limousin clafoutis is made with cherries, though. It's one of
> >the best uses I know for sweet cherries. (Sour cherries have better uses,
> >most of them involving chocolate.)
> >
> >Bob
>
> I think that depends of how much you like sour cherries. I planted a
> tree in the spring or 2003. Here's what it looks like now:
>
> http://i43.tinypic.com/300ae1i.jpg

You bastid! I SO JEALOUS!!!
>
> I got about 6 quarts off it and will get more over the coming weekend.
> This is the first year it's produced enough to do anything with. Last
> year was ok but the Blue Jays tore it apart. This year they've left
> it alone.

Netting. They are NOT entitled to a free meal on you!

> I used some as a topping for the Jam Lady's cream cheese coffee cake
> and it was awesome. I did add brown sugar to the crumble topping. It
> got many raves from friends.

> Lou

What'd you do to the cherries first? I like apricot butter swirled
through that filling.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

On Thu, 02 Jul 2009 09:34:07 -0500, Lou Decruss wrote:

> On Thu, 2 Jul 2009 02:13:34 -0700, "Bob Terwilliger"
> > wrote:
>
>>sf wrote:
>>
>>>> clafoutis
>>>
>>> To be perfectly honest, I've only eaten that once and it was plum.
>>
>>I've made clafoutis with cherries, peaches, plums, and caramelized pears.
>>The authentic Limousin clafoutis is made with cherries, though. It's one of
>>the best uses I know for sweet cherries. (Sour cherries have better uses,
>>most of them involving chocolate.)
>>
>>Bob
>
> I think that depends of how much you like sour cherries. I planted a
> tree in the spring or 2003. Here's what it looks like now:
>
> http://i43.tinypic.com/300ae1i.jpg
>

god, i love those kind of cherries. probably been forty years, though.

your pal,
blake

In article >,
"Bob Terwilliger" > wrote:

> George wrote:
>
> > Ears up to fifteen inches long, about two or three inches in diameter
>
> ...but enough about Barack Obama...
>
> Bob

<snicker>
--
Peace! Om

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


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