In article et>,
"Gregory Morrow" > wrote:

> Melba's Jammin' wrote:
>
>
> > On local tv last week. FWIW.
> >
> > Almost Starbuck's Frappuccino
> > Makes 4 (6 ounce) servings (Note: I think a 6-oz serving of this is a
> > joke!)
> > 3 ounces hot espresso (or double-strength regular coffee)
> > 1/4 cup sugar (or Splenda)
> > 2 1/2 cups milk (low-fat is OK)
> > 1 tablespoon dry pectin
> > 1 cup ice
> > Stir milk and pectin into coffee and sugar mixture until dissolved. Pour
> > mixture into glass filled with ice.
> > Or pour ingredients plus ice into blender and process on "frappe" for 30
> > to 45 seconds.
> > Pectin can be found in grocery stores in the baked goods section. (Try
> > canning supplies.)

> This is exactly what I make (sans pectin) all the time...and it costs
> *pennies* as opposed to the big bux you'd pay at Charbuck's....
>
> Thanks for the pectin tip BTW :-)

It's what gives it body. Wish I could claim the credit - I can't.

I'm curious: Do you measure the stuff when you make it?
--
-Barb, <www.jamlady.eboard.com> An update on 7/4/04.

In article >, zxcvbob
> wrote:

> Melba's Jammin' wrote:
>
> > On local tv last week. FWIW.
> >
> > Almost Starbuck's Frappuccino
> > Makes 4 (6 ounce) servings (Note: I think a 6-oz serving of this is a
> > joke!)
> > 3 ounces hot espresso (or double-strength regular coffee)
> > 1/4 cup sugar (or Splenda)
> > 2 1/2 cups milk (low-fat is OK)
> > 1 tablespoon dry pectin
> > 1 cup ice
> > Stir milk and pectin into coffee and sugar mixture until dissolved.
> > Pour
> > mixture into glass filled with ice.
> > Or pour ingredients plus ice into blender and process on "frappe" for
> > 30
> > to 45 seconds.
> > Pectin can be found in grocery stores in the baked goods section. (Try
> > canning supplies.)
> >
> > Variations:
> > Mocha: Add pinch of cocoa powder
> > Chocolate brownie: Add pinch of cocoa powder and 2 tablespoons
> > chocolate
> > chips
> > Rumbuh: Add 2 tablespoons crushed chocolate cookies.
> > Recipe courtesy: Mary Hunt, author, "Cheapsake Gourmet" (Broadman &
> > Holman, 2001)
>
>
> Is that normal jellymaking pectin that has fumaric acid and dextrose in
> it (SureJel), or some kind of pectin you'd get from a pharmacist or
> health food store?
>
> Best regards,
> Bob

That would be your basic Sure?Jell from the canning aisle -- the one
with the fumaric acid and the dextrose. :-P
This was on tv -- they showed tasters (Jane Q. Public and her friend
John Q. Public) in side-by-side comparison tastings. Consensus was that
they could tell which was the wannabe, but that it was quite acceptable.
I haven't tried it yet.
--
-Barb, <www.jamlady.eboard.com> An update on 7/4/04.

Melba's Jammin' wrote:

> In article et>,
> "Gregory Morrow" > wrote:
>
> > Melba's Jammin' wrote:
> >
> >
> > > On local tv last week. FWIW.
> > >
> > > Almost Starbuck's Frappuccino
> > > Makes 4 (6 ounce) servings (Note: I think a 6-oz serving of this is
a
> > > joke!)
> > > 3 ounces hot espresso (or double-strength regular coffee)
> > > 1/4 cup sugar (or Splenda)
> > > 2 1/2 cups milk (low-fat is OK)
> > > 1 tablespoon dry pectin
> > > 1 cup ice
> > > Stir milk and pectin into coffee and sugar mixture until dissolved.
Pour
> > > mixture into glass filled with ice.
> > > Or pour ingredients plus ice into blender and process on "frappe" for
30
> > > to 45 seconds.
> > > Pectin can be found in grocery stores in the baked goods section. (Try
> > > canning supplies.)
>
> > This is exactly what I make (sans pectin) all the time...and it costs
> > *pennies* as opposed to the big bux you'd pay at Charbuck's....
> >
> > Thanks for the pectin tip BTW :-)
>
> It's what gives it body. Wish I could claim the credit - I can't.
>
> I'm curious: Do you measure the stuff when you make it?


Nope, not really...the only thing I might "measure" is a prospective
boyfriend...heehee... ;-p

Seriously I just make a pot of extra - strong coffee (I use lotsa chicory
and I like to use an Eyetalian or French roast usually....) and take it from
there...after work I'll go to the store and get some pectin, though, that
sounds like a groovy idea. Who knows mebbe this summer I will even attempt
a bit of jam making with some of that pectin...!!!

I also as a treat like to use the sweetened condensed milk to be found in
Asian groceries (you can use any kind; I just usually use ordinary low - fat
milk in my java anyways because of calorie concerns)...'though that is
getting into Thai or Vietnamese iced coffee territory....

BTW I use Splenda in my coffee and I do like it sweet. I ran out of it
recently and had to use sugar instead and GAWD did I have to use a lot of
sugar to get it sweet...hadn't put sugar in coffee for years

--
Best
Greg

"Gregory Morrow" > wrote in
message nk.net...
>
> Melba's Jammin' wrote:
>
> > In article et>,
> > "Gregory Morrow" > wrote:

(snip)

> BTW I use Splenda in my coffee and I do like it sweet. I ran out of it
> recently and had to use sugar instead and GAWD did I have to use a lot of
> sugar to get it sweet...hadn't put sugar in coffee for years
>
> --
> Best
> Greg
>
>

Somehow I thought Splenda was used part for part with sugar. I mean, 1 cup
sugar = one cup splenda, I guess not?

kili
--
I do not live in the world of sobriety. - - Oliver Reed

Melba's Jammin' wrote:
>
> On local tv last week. FWIW.
>
> Almost Starbuck's Frappuccino
> Makes 4 (6 ounce) servings (Note: I think a 6-oz serving of this is a
> joke!)
> 3 ounces hot espresso (or double-strength regular coffee)
> 1/4 cup sugar (or Splenda)
> 2 1/2 cups milk (low-fat is OK)
> 1 tablespoon dry pectin
> 1 cup ice
> Stir milk and pectin into coffee and sugar mixture until dissolved. Pour
> mixture into glass filled with ice.
> Or pour ingredients plus ice into blender and process on "frappe" for 30
> to 45 seconds.
> Pectin can be found in grocery stores in the baked goods section. (Try
> canning supplies.)
>
> Variations:
> Mocha: Add pinch of cocoa powder
> Chocolate brownie: Add pinch of cocoa powder and 2 tablespoons chocolate
> chips
> Rumbuh: Add 2 tablespoons crushed chocolate cookies.
> Recipe courtesy: Mary Hunt, author, "Cheapsake Gourmet" (Broadman &
> Holman, 2001)
> --
> -Barb, <www.jamlady.eboard.com> An update on 7/4/04.
>
i got a starbucks book on making their pastry treats.. pretty
informative... check with starbucks i think they sell the book.... and
then you can make your own stuff... hope this helps.

> wrote:

> i got a starbucks book on making their pastry treats.. pretty
> informative... check with starbucks i think they sell the book.... and
> then you can make your own stuff... hope this helps.


Pastry "treats"...??? You might as well buy Twinkies or Ho - Ho's. No slam
on those two particular items but I think the main ingredient in Starchuck's
pastries are sawdust...that's so's they'll have a shelf life that will
survive the next nuclear war....

There is a Starchuck's right around the corner...their stuff comes off the
very same truck in the still of the night that delivers to Einstein's
Bagels, Caribou Coffee, the 7 - 11 and White Hen Pantry convenience stores,
etc. and all the other "mass" joints that infest my neighborhood.....

--
Best
Greg

On Wed, 21 Jul 2004 20:41:03 GMT, "Gregory Morrow"
> wrote:

>
> wrote:
>
>> i got a starbucks book on making their pastry treats.. pretty
>> informative... check with starbucks i think they sell the book....
and
>> then you can make your own stuff... hope this helps.
>
>
>Pastry "treats"...??? You might as well buy Twinkies or Ho - Ho's.
No slam
>on those two particular items but I think the main ingredient in
Starchuck's
>pastries are sawdust...that's so's they'll have a shelf life that
will
>survive the next nuclear war....
>
>There is a Starchuck's right around the corner...their stuff comes
off the
>very same truck in the still of the night that delivers to Einstein's
>Bagels, Caribou Coffee, the 7 - 11 and White Hen Pantry convenience
stores,
>etc. and all the other "mass" joints that infest my
neighborhood.....

I feel the same way about their coffee drinks! EEEEEH, not much coffee
and oh so many calories! Starbucks sells Starbucks and makes an
enormous profit.

Can hardly call it coffee if it isn't a straight coffee drink,
whatever the heck those are called. They even have their own
vocabulary for drinks.

aloha,
Thunder, a coffee farmer




http://www.smithfarms.com
Farmers & Sellers of 100%
Kona Coffee & other Great Stuff

Greg wrote:

> Pastry "treats"...??? You might as well buy Twinkies or Ho - Ho's. No
> slam on those two particular items but I think the main ingredient in
> Starchuck's pastries are sawdust...that's so's they'll have a shelf life
> that will survive the next nuclear war....
>
> There is a Starchuck's right around the corner...their stuff comes off the
> very same truck in the still of the night that delivers to Einstein's
> Bagels, Caribou Coffee, the 7 - 11 and White Hen Pantry convenience
> stores, etc. and all the other "mass" joints that infest my
> neighborhood.....

Starbucks (note that there's no apostrophe in the correct spelling) gets its
pastries from local or regional bakeries, so the offerings can vary widely
from franchise to franchise. When I worked in El Segundo (near the Los
Angeles airport, for those unfamiliar with Southern California), the local
Starbucks had *excellent* artisanal breads and pastries; I think they got
them from the La Brea Bakery. Less than a mile away, the offerings at the
Starbucks within the airport were completely different (I was startled to
see a brioche there once), though also good.

In other words, if your local Starbucks has crappy baked goods, you've
simply chosen the wrong place to live! On the bright side, it's been my
experience that Starbucks managers are open to criticism. If you tell how
their baked goods could be improved, chances are that you'll soon see an
improvement.

Fact is, I like just about everything at Starbucks EXCEPT the coffee, which
has a cigarette-ash taste to me.

Bob

In article >,
smithfarms pure kona > wrote:

> I feel the same way about their coffee drinks! EEEEEH, not much coffee
> and oh so many calories! Starbucks sells Starbucks and makes an
> enormous profit.
>
> Can hardly call it coffee if it isn't a straight coffee drink,
> whatever the heck those are called. They even have their own
> vocabulary for drinks.

Cea!!


You didn't make it to the reverse panel at SCAA-Boston, did you? Without
mentioning franchise names, this topic was discussed. There's a big
business in what are basically coffee-flavored dessert drinks. Coffee is
an almost incidental ingredient at best. Add $0.25 of cream and sugar to
some espresso, and add $2.50 to the the price.

--
to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only

On Tue, 20 Jul 2004 22:03:01 -0500, Melba's Jammin'
> wrote:

> On local tv last week. FWIW.
>
> Almost Starbuck's Frappuccino
> Makes 4 (6 ounce) servings (Note: I think a 6-oz serving of this is a
> joke!)
> 3 ounces hot espresso (or double-strength regular coffee)
> 1/4 cup sugar (or Splenda)
> 2 1/2 cups milk (low-fat is OK)
> 1 tablespoon dry pectin
> 1 cup ice
> Stir milk and pectin into coffee and sugar mixture until dissolved. Pour
> mixture into glass filled with ice.
> Or pour ingredients plus ice into blender and process on "frappe" for 30
> to 45 seconds.
> Pectin can be found in grocery stores in the baked goods section. (Try
> canning supplies.)
>
> Variations:
> Mocha: Add pinch of cocoa powder
> Chocolate brownie: Add pinch of cocoa powder and 2 tablespoons chocolate
> chips
> Rumbuh: Add 2 tablespoons crushed chocolate cookies.
> Recipe courtesy: Mary Hunt, author, "Cheapsake Gourmet" (Broadman &
> Holman, 2001)

<For comparative purposes only>

Top Secret Recipes
version of
Starbucks Frappuccino
by Todd Wilbur

1/2 cup fresh espresso
2 1/2 cups lowfat milk (2 percent)
1/4 cup granulated sugar
1 tablespoon dry pectin

*Combine all of the ingredients in a pitcher or covered
container. Stir or shake until sugar is dissolved.

Chill and serve cold.

Makes 24 ounces.





Practice safe eating - always use condiments

In article et>,
"Gregory Morrow" > wrote:

> Melba's Jammin' wrote:
>
> > In article et>,
> > "Gregory Morrow" > wrote:
(snip)
> > > Thanks for the pectin tip BTW :-)
> >
> > It's what gives it body. Wish I could claim the credit - I can't.
> >
> > I'm curious: Do you measure the stuff when you make it?

> Nope, not really...the only thing I might "measure" is a prospective
> boyfriend...heehee... ;-p

(Rolls eyes) Spare us the details. Oy.
--
-Barb, <www.jamlady.eboard.com> An update on 7/4/04.

Melba's Jammin' wrote:

> In article et>,
> "Gregory Morrow" > wrote:
>
> > Melba's Jammin' wrote:
> >
> > > In article et>,
> > > "Gregory Morrow" > wrote:
> (snip)
> > > > Thanks for the pectin tip BTW :-)
> > >
> > > It's what gives it body. Wish I could claim the credit - I can't.
> > >
> > > I'm curious: Do you measure the stuff when you make it?
>
> > Nope, not really...the only thing I might "measure" is a prospective
> > boyfriend...heehee... ;-p
>
> (Rolls eyes) Spare us the details. Oy.


Heehee...I meant measure *financially*, Barb...you have a dirty mind ;----)

I got some pectin BTW...now I am looking at all my canning recipe books.
See what you make people do...???

Oh, and my sister won first prize for her pineapple upside - down cake at
their county fair downstate....

--
Best
Greg

"Bob" > wrote in message
...

> Fact is, I like just about everything at Starbucks EXCEPT the coffee,
which
> has a cigarette-ash taste to me.
>

My wife feels the same way... she calls the place Cigarbutts :-)

(I on the other hand love the stuff - go figure)

In article et>,
"Gregory Morrow" > wrote:

> Melba's Jammin' wrote:

> > > > I'm curious: Do you measure the stuff when you make it?
> >
> > > Nope, not really...the only thing I might "measure" is a prospective
> > > boyfriend...heehee... ;-p
> >
> > (Rolls eyes) Spare us the details. Oy.
>
>
> Heehee...I meant measure *financially*, Barb...you have a dirty mind
> ;----)

I'd never deny it.

> I got some pectin BTW...now I am looking at all my canning recipe books.
> See what you make people do...???

If that's the worst thing, I'm guilty.
>
> Oh, and my sister won first prize for her pineapple upside - down cake at
> their county fair downstate....

Excellent! Congratulate her for me. I haven't made on of those in
years! My recipe is an ancient Betty Crocker thing found in Mom's
tattered Rumford CookBook.
--
-Barb, <www.jamlady.eboard.com> An update on 7/4/04.

Mike Carvin wrote:
>
> My wife feels the same way... she calls the place Cigarbutts :-)
>
> (I on the other hand love the stuff - go figure)
>
Yes, it is commonly referred to as "Charbucks". I am happy I have
some recourse in my town, although one (Seattle's Best) was
purchased by Starbucks some time ago.

--
Jean B.