I ate two!

http://i47.tinypic.com/29lju5t.jpg

John Kuthe...

John Kuthe wrote:
> I ate two!
>
> http://i47.tinypic.com/29lju5t.jpg
>
> John Kuthe...

They look amazing. Will you post your recipe? I saw your photos, but I
am sure others besides myself would love the recipe.

Tracy

On Dec 31, 7:05*pm, Tracy > wrote:
> John Kuthe wrote:
> > I ate two!
>
> >http://i47.tinypic.com/29lju5t.jpg
>
> > John Kuthe...
>
> They look amazing. Will you post your recipe? I saw your photos, but I
> am sure others besides myself would love the recipe.
>
> Tracy

I won't tell my exact recipe, but I'll talk freely about what they are
and how I came to make them.

First, I pit real fresh cherries. This is the most important step, and
it's what differentiates these from those nasty Marachino things. Then
I soak them overnight in "Majic Juice". Invent your own! Many
different flavored liquids might be used to soak them, alcoholic or
not. Then drain, wrap each cherry in a fondant that will liquify
(invert sugar and invertase is the key here.) and dip! My fondant is
basically a powdered sugar/butter/marshmallow dough. Before dipping, I
make little chocolate platforms first to prevent bottom leaks, as the
cherry+fondant is rather heavy and will settle through the dipping
chocolate and will create a leak on the bottom of the piece (I patched
a LOT of bottoms before coming up with this method.)

John Kuthe...

John Kuthe wrote:
> On Dec 31, 7:05 pm, Tracy > wrote:
>> John Kuthe wrote:
>>> I ate two!
>>> http://i47.tinypic.com/29lju5t.jpg
>>> John Kuthe...
>> They look amazing. Will you post your recipe? I saw your photos, but I
>> am sure others besides myself would love the recipe.
>>
>> Tracy
>
> I won't tell my exact recipe, but I'll talk freely about what they are
> and how I came to make them.
>
> First, I pit real fresh cherries. This is the most important step, and
> it's what differentiates these from those nasty Marachino things. Then
> I soak them overnight in "Majic Juice". Invent your own! Many
> different flavored liquids might be used to soak them, alcoholic or
> not. Then drain, wrap each cherry in a fondant that will liquify
> (invert sugar and invertase is the key here.) and dip! My fondant is
> basically a powdered sugar/butter/marshmallow dough. Before dipping, I
> make little chocolate platforms first to prevent bottom leaks, as the
> cherry+fondant is rather heavy and will settle through the dipping
> chocolate and will create a leak on the bottom of the piece (I patched
> a LOT of bottoms before coming up with this method.)
>
> John Kuthe...

Well, I guess that is a start. Thanks.

Tracy

On Jan 1, 9:25*am, Tracy > wrote:
> John Kuthe wrote:
> > On Dec 31, 7:05 pm, Tracy > wrote:
> >> John Kuthe wrote:
> >>> I ate two!
> >>>http://i47.tinypic.com/29lju5t.jpg
> >>> John Kuthe...
> >> They look amazing. Will you post your recipe? I saw your photos, but I
> >> am sure others besides myself would love the recipe.
>
> >> Tracy
>
> > I won't tell my exact recipe, but I'll talk freely about what they are
> > and how I came to make them.
>
> > First, I pit real fresh cherries. This is the most important step, and
> > it's what differentiates these from those nasty Marachino things. Then
> > I soak them overnight in "Majic Juice". Invent your own! Many
> > different flavored liquids might be used to soak them, alcoholic or
> > not. Then drain, wrap each cherry in a fondant that will liquify
> > (invert sugar and invertase is the key here.) and dip! My fondant is
> > basically a powdered sugar/butter/marshmallow dough. Before dipping, I
> > make little chocolate platforms first to prevent bottom leaks, as the
> > cherry+fondant is rather heavy and will settle through the dipping
> > chocolate and will create a leak on the bottom of the piece (I patched
> > a LOT of bottoms before coming up with this method.)
>
> > John Kuthe...
>
> Well, I guess that is a start. Thanks.
>
> Tracy

Here's my recipe for the uncooked fondant:

3 tbs butter @ 70F
3/4 cup marshmallow creme
1 tbs invert sugar
1/2 tsp almond
1/4 tsp vanilla
1/2 tsp invertase
2.5 cup powdered sugar

I make a 3x batch for about 150 cherries.

John Kuthe...

On Jan 1, 10:50*am, Wayne Boatwright >
wrote:
> On Thu 31 Dec 2009 08:46:49p, John Kuthe told us...
>
>
>
> > On Dec 31, 7:05*pm, Tracy > wrote:
> >> John Kuthe wrote:
> >> > I ate two!
>
> >> >http://i47.tinypic.com/29lju5t.jpg
>
> >> > John Kuthe...
>
> >> They look amazing. Will you post your recipe? I saw your photos, but I
> >> am sure others besides myself would love the recipe.
>
> >> Tracy
>
> > I won't tell my exact recipe, but I'll talk freely about what they are
> > and how I came to make them.
>
> > First, I pit real fresh cherries. This is the most important step, and
> > it's what differentiates these from those nasty Marachino things. Then
> > I soak them overnight in "Majic Juice". Invent your own! Many
> > different flavored liquids might be used to soak them, alcoholic or
> > not. Then drain, wrap each cherry in a fondant that will liquify
> > (invert sugar and invertase is the key here.) and dip! My fondant is
> > basically a powdered sugar/butter/marshmallow dough. Before dipping, I
> > make little chocolate platforms first to prevent bottom leaks, as the
> > cherry+fondant is rather heavy and will settle through the dipping
> > chocolate and will create a leak on the bottom of the piece (I patched
> > a LOT of bottoms before coming up with this method.)
>
> > John Kuthe...
>
> John, IMHO, people who taunt others with their "secret" recipes shouldn't
> be posting about them at all. *Reminds me of my mother's day when so many
> women would respond if asked for a recipe, "Oh, it's my secret, I never
> give it out." *Typical of little old ladies of the day.
>
> It certainly doesn't represent what this newsgroup used to be all about.

I understand and agree. OK, my "Majic Juice" is a fifth (750ml) of
Cherry Kijafa (Danish import, cherry wine + flavors) and a 50ml
(little) bottle of Chambord.

I posted my recipe for the uncooked fondant.

I use dark chocolate from Chocolate Chocolate Chocolate (a STL MO
franchise).

I use the back of a teaspoon to make "little chocolate platforms" on
waxed paper before I dip my cherries. Really cuts down on the leakers!

John Kuthe...

"Wayne Boatwright" > wrote in message
5.250...
> On Thu 31 Dec 2009 08:46:49p, John Kuthe told us...

<snip>
>> I won't tell my exact recipe, but I'll talk freely about what they are
>> and how I came to make them.
>>
>> First, I pit real fresh cherries. This is the most important step, and
>> it's what differentiates these from those nasty Marachino things. Then
>> I soak them overnight in "Majic Juice". Invent your own! Many
>> different flavored liquids might be used to soak them, alcoholic or
>> not. Then drain, wrap each cherry in a fondant that will liquify
>> (invert sugar and invertase is the key here.) and dip! My fondant is
>> basically a powdered sugar/butter/marshmallow dough. Before dipping, I
>> make little chocolate platforms first to prevent bottom leaks, as the
>> cherry+fondant is rather heavy and will settle through the dipping
>> chocolate and will create a leak on the bottom of the piece (I patched
>> a LOT of bottoms before coming up with this method.)
>>
>> John Kuthe...

> John, IMHO, people who taunt others with their "secret" recipes shouldn't
> be posting about them at all. Reminds me of my mother's day when so many
> women would respond if asked for a recipe, "Oh, it's my secret, I never
> give it out." Typical of little old ladies of the day.

> It certainly doesn't represent what this newsgroup used to be all about.

> Wayne Boatwright

I can't recall anyone in the past who said, in effect, "Nyah, nyah, I make a
great (whatever) but I won't share the recipe."

Felice

On Jan 1, 12:20*pm, Wayne Boatwright >
wrote:
> On Fri 01 Jan 2010 10:39:46a, Felice told us...
>
>
>
>
>
> > "Wayne Boatwright" > wrote in message
> 85.250...
> >> On Thu 31 Dec 2009 08:46:49p, John Kuthe told us...
>
> > <snip>
> >>> I won't tell my exact recipe, but I'll talk freely about what they are
> >>> and how I came to make them.
>
> >>> First, I pit real fresh cherries. This is the most important step, and
> >>> it's what differentiates these from those nasty Marachino things. Then
> >>> I soak them overnight in "Majic Juice". Invent your own! Many
> >>> different flavored liquids might be used to soak them, alcoholic or
> >>> not. Then drain, wrap each cherry in a fondant that will liquify
> >>> (invert sugar and invertase is the key here.) and dip! My fondant is
> >>> basically a powdered sugar/butter/marshmallow dough. Before dipping, I
> >>> make little chocolate platforms first to prevent bottom leaks, as the
> >>> cherry+fondant is rather heavy and will settle through the dipping
> >>> chocolate and will create a leak on the bottom of the piece (I patched
> >>> a LOT of bottoms before coming up with this method.)
>
> >>> John Kuthe...
>
> >> John, IMHO, people who taunt others with their "secret" recipes
> >> shouldn't be posting about them at all. *Reminds me of my mother's day
> >> when so many women would respond if asked for a recipe, "Oh, it's my
> >> secret, I never give it out." *Typical of little old ladies of the day.
>
> >> It certainly doesn't represent what this newsgroup used to be all
> >> about.
>
> >> Wayne Boatwright
>
> > I can't recall anyone in the past who said, in effect, "Nyah, nyah, I
> > make a great (whatever) but I won't share the recipe."
>
> > Felice
>
> That was my point, Felice. *I can't recall it either. *However, AFAIC, John
> is just taunting about "his" recipe. *How silly. *I can't think of a single
> recipe that's sacred.

Recipes cannot be patented, copyrighted or trademarked, hence the only
"legal" protection of exclusivity recipes have is to be a "trade
secret". Hence every recipe is sacred, in a sense.

But of course, so much of how a food is presented has to do with the
manipulation of the ingredients. And you can't copy that.

John Kuthe...

In article
>,
John Kuthe > wrote:

> On Dec 31, 7:05*pm, Tracy > wrote:
> > They look amazing. Will you post your recipe? I saw your photos, but I
> > am sure others besides myself would love the recipe.
> >
> > Tracy
>
> I won't tell my exact recipe, but I'll talk freely about what they are
> and how I came to make them.
(snip)
> John Kuthe...

Then why talk about it in such detail? Or at all?
I'm one of those old ladies who doesn't share all my recipes but I don't
talk about those here.
When I was in high school the guys had a name for the girls who would
get them all hot and bothered but wouldn't come across. :-) Shame on
you, John, you little tease, you!

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/28/2009

On Jan 1, 1:53*pm, Melba's Jammin' > wrote:
> In article
> >,
> *John Kuthe > wrote:
>
>
>
> > On Dec 31, 7:05 pm, Tracy > wrote:
> > > They look amazing. Will you post your recipe? I saw your photos, but I
> > > am sure others besides myself would love the recipe.
>
> > > Tracy
>
> > I won't tell my exact recipe, but I'll talk freely about what they are
> > and how I came to make them.
> (snip)
> > John Kuthe...
>
> Then why talk about it in such detail? *Or at all?
> I'm one of those old ladies who doesn't share all my recipes but I don't
> talk about those here.
> When I was in high school the guys had a name for the girls who would
> get them all hot and bothered but wouldn't come across. *:-) * Shame on
> you, John, you little tease, you!
>
> --
> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller12/28/2009

I've divulged all my "secrets" now. My "Majic Juice" is Cherry Kijafa
and Chambord. I'm sure many liquors would result in various forms of
cherry deliciousness, but those are the ones I use. Real maraschino
liqueur might also be good (probably would be!), but not those
wretched things in the jars at the supermarket! Ugh! Please!

John Kuthe...

In article
>,
John Kuthe > wrote:

> On Jan 1, 1:53*pm, Melba's Jammin' > wrote:

> > Then why talk about it in such detail? *Or at all?

> I've divulged all my "secrets" now.

You have. I saw them after I posted my thoughts about withholding the
recipe.

> My "Majic Juice" is Cherry Kijafa and Chambord. . . . Real maraschino
>liqueur might also be good (probably would be!), but not those
> wretched things in the jars at the supermarket! Ugh! Please!

> John Kuthe...

But, I like those maraschino cherries, Fella! I save my Chambord for
jam.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/28/2009

Wayne Boatwright wrote:

>>
>> I can't recall anyone in the past who said, in effect, "Nyah, nyah, I
>> make a great (whatever) but I won't share the recipe."
>>
>> Felice
>
> That was my point, Felice. I can't recall it either. However,
> AFAIC, John is just taunting about "his" recipe. How silly. I can't
> think of a single recipe that's sacred.


Doesn't matter, my recipe is better than his anyway.

On Jan 1, 5:44*pm, "Ed Pawlowski" > wrote:
> Wayne Boatwright wrote:
>
> >> I can't recall anyone in the past who said, in effect, "Nyah, nyah, I
> >> make a great (whatever) but I won't share the recipe."
>
> >> Felice
>
> > That was my point, Felice. *I can't recall it either. *However,
> > AFAIC, John is just taunting about "his" recipe. *How silly. *I can't
> > think of a single recipe that's sacred.
>
> Doesn't matter, my recipe is better than his anyway.

I'm just finishing the second of two cherries I ate, and I beg to
differ!

:-)

Need a third! BRB!

John Kuthe...

On Jan 1, 5:48*pm, John Kuthe > wrote:
> On Jan 1, 5:44*pm, "Ed Pawlowski" > wrote:
>
> > Wayne Boatwright wrote:
>
> > >> I can't recall anyone in the past who said, in effect, "Nyah, nyah, I
> > >> make a great (whatever) but I won't share the recipe."
>
> > >> Felice
>
> > > That was my point, Felice. *I can't recall it either. *However,
> > > AFAIC, John is just taunting about "his" recipe. *How silly. *I can't
> > > think of a single recipe that's sacred.
>
> > Doesn't matter, my recipe is better than his anyway.
>
> I'm just finishing the second of two cherries I ate, and I beg to
> differ!
>
> :-)
>
> Need a third! BRB!
>
> John Kuthe...

MMMMMMMMMMM! :-) :-) :-)

John Kuthe...

In article
>,
John Kuthe > wrote:

> On Jan 1, 12:20*pm, Wayne Boatwright >

> But of course, so much of how a food is presented has to do with the
> manipulation of the ingredients. And you can't copy that.
>
> John Kuthe...

Another interesting thing is that you can give the identical recipe
(ingredients and instructions) to x number of individuals and I'll bet
you lunch that you'll have x different results.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/28/2009

On Jan 1, 5:56*pm, Melba's Jammin' > wrote:
> In article
> >,
> *John Kuthe > wrote:
>
> > On Jan 1, 12:20*pm, Wayne Boatwright >
> > But of course, so much of how a food is presented has to do with the
> > manipulation of the ingredients. And you can't copy that.
>
> > John Kuthe...
>
> Another interesting thing is that you can give the identical recipe
> (ingredients and instructions) to x number of individuals and I'll bet
> you lunch that you'll have x different results. *

Of that I'm sure!

Please, anyone who tries to make these, post your experiences!

John Kuthe...

>
> --
> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller12/28/2009

Melba's Jammin' wrote:


>
> Another interesting thing is that you can give the identical recipe
> (ingredients and instructions) to x number of individuals and I'll bet
> you lunch that you'll have x different results.
>


Buncha rebels, aren't we?

I'm sure you're not talking anything thus radical, but I had
a relative who used to do this to me all the time:

"I didn't have pork so I used chicken.
No cinnamon and nutmeg, so I used salt and pepper.
Don't like onion or garlic, so I used celery.
No vinegar, so I used ketchup.
We don't like mustard, so I used mayo instead.
But it was delicious, just like your recipe...."


gloria

On Jan 1, 6:54*pm, "gloria.p" > wrote:
> Melba's Jammin' wrote:
>
> > Another interesting thing is that you can give the identical recipe
> > (ingredients and instructions) to x number of individuals and I'll bet
> > you lunch that you'll have x different results. *
>
> Buncha rebels, aren't we?
>
> I'm sure you're not talking anything thus radical, but I had
> a relative who used to do this to me all the time:
>
> "I didn't have pork so I used chicken.
> No cinnamon and nutmeg, so I used salt and pepper.
> Don't like onion or garlic, so I used celery.
> No vinegar, so I used ketchup.
> We don't like mustard, so I used mayo instead.
> But it was delicious, just like your recipe...."
>
> gloria

No, some things turn out differently because of how the ingredients
are handled. Particularly when it comes to baked goods. When the donut
shop I worked at for almost 10 years closed and reopened across the
street, I went back to school and didn't work for a long time, but
then came back on weekends. And a lady who worked there took the
donuts I made to her kids, and they said "Hey mom! These are just like
the donuts at the old shop!"

Identical ingredients and recipe, difference in handling.

John Kuthe...

In article 0>,
says...
>
> On Thu 31 Dec 2009 08:46:49p, John Kuthe told us...
>
> > On Dec 31, 7:05*pm, Tracy > wrote:
> >> John Kuthe wrote:
> >> > I ate two!
> >>
> >> >http://i47.tinypic.com/29lju5t.jpg
> >>
> >> > John Kuthe...
> >>
> >> They look amazing. Will you post your recipe? I saw your photos, but I
> >> am sure others besides myself would love the recipe.
> >>
> >> Tracy
> >
> > I won't tell my exact recipe, but I'll talk freely about what they are
> > and how I came to make them.
> >
> > First, I pit real fresh cherries. This is the most important step, and
> > it's what differentiates these from those nasty Marachino things. Then
> > I soak them overnight in "Majic Juice". Invent your own! Many
> > different flavored liquids might be used to soak them, alcoholic or
> > not. Then drain, wrap each cherry in a fondant that will liquify
> > (invert sugar and invertase is the key here.) and dip! My fondant is
> > basically a powdered sugar/butter/marshmallow dough. Before dipping, I
> > make little chocolate platforms first to prevent bottom leaks, as the
> > cherry+fondant is rather heavy and will settle through the dipping
> > chocolate and will create a leak on the bottom of the piece (I patched
> > a LOT of bottoms before coming up with this method.)
> >
> > John Kuthe...
> >
>
> John, IMHO, people who taunt others with their "secret" recipes shouldn't
> be posting about them at all. Reminds me of my mother's day when so many
> women would respond if asked for a recipe, "Oh, it's my secret, I never
> give it out." Typical of little old ladies of the day.
>
> It certainly doesn't represent what this newsgroup used to be all about.

I have to agree. "Secret recipes" seem silly, especially in the private
arena. If you run a restraint or make your living with it, maybe, but
just so someone else can't enjoy it, it's silly...

That being said, I do have one "secret" recipe for Kielbasa but that's
only because my FIL made me promise not to give it up until he is er,
uh, gone.. Yeah, and he is silly too

I freely give up my recipes when asked, even the "secret ingredients"
and techniques...

Again my feeling here is by giving somebody a recipe you bring them
pleasure and enjoyment, and it doesn't cost you anything at all!

Later, Scotty

In article >,
says...
>
> Melba's Jammin' wrote:
>
>
> >
> > Another interesting thing is that you can give the identical recipe
> > (ingredients and instructions) to x number of individuals and I'll bet
> > you lunch that you'll have x different results.
> >
>
>
> Buncha rebels, aren't we?
>
> I'm sure you're not talking anything thus radical, but I had
> a relative who used to do this to me all the time:
>
> "I didn't have pork so I used chicken.
> No cinnamon and nutmeg, so I used salt and pepper.
> Don't like onion or garlic, so I used celery.
> No vinegar, so I used ketchup.
> We don't like mustard, so I used mayo instead.
> But it was delicious, just like your recipe...."
>
>
> gloria

Oh, that would suck...

In article <23d1ac56-1d42-4332-af91-9674134d86cf@
34g2000yqp.googlegroups.com>, says...
>
> On Jan 1, 6:54*pm, "gloria.p" > wrote:
> > Melba's Jammin' wrote:
> >
> > > Another interesting thing is that you can give the identical recipe
> > > (ingredients and instructions) to x number of individuals and I'll bet
> > > you lunch that you'll have x different results. *
> >
> > Buncha rebels, aren't we?
> >
> > I'm sure you're not talking anything thus radical, but I had
> > a relative who used to do this to me all the time:
> >
> > "I didn't have pork so I used chicken.
> > No cinnamon and nutmeg, so I used salt and pepper.
> > Don't like onion or garlic, so I used celery.
> > No vinegar, so I used ketchup.
> > We don't like mustard, so I used mayo instead.
> > But it was delicious, just like your recipe...."
> >
> > gloria
>
> No, some things turn out differently because of how the ingredients
> are handled. Particularly when it comes to baked goods. When the donut
> shop I worked at for almost 10 years closed and reopened across the
> street, I went back to school and didn't work for a long time, but
> then came back on weekends. And a lady who worked there took the
> donuts I made to her kids, and they said "Hey mom! These are just like
> the donuts at the old shop!"
>
> Identical ingredients and recipe, difference in handling.
>
> John Kuthe...

Well, I don't do much baking, but I will note that handling and
technique is also very important when preparing meats such as sausage
and kielbasa...

On Jan 1, 11:04*am, John Kuthe > wrote:
> On Jan 1, 10:50*am, Wayne Boatwright >
> wrote:
>
>
>
> > On Thu 31 Dec 2009 08:46:49p, John Kuthe told us...
>
> > > On Dec 31, 7:05*pm, Tracy > wrote:
> > >> John Kuthe wrote:
> > >> > I ate two!
>
> > >> >http://i47.tinypic.com/29lju5t.jpg
>
> > >> > John Kuthe...
>
> > >> They look amazing. Will you post your recipe? I saw your photos, but I
> > >> am sure others besides myself would love the recipe.
>
> > >> Tracy
>
> > > I won't tell my exact recipe, but I'll talk freely about what they are
> > > and how I came to make them.
>
> > > First, I pit real fresh cherries. This is the most important step, and
> > > it's what differentiates these from those nasty Marachino things. Then
> > > I soak them overnight in "Majic Juice". Invent your own! Many
> > > different flavored liquids might be used to soak them, alcoholic or
> > > not. Then drain, wrap each cherry in a fondant that will liquify
> > > (invert sugar and invertase is the key here.) and dip! My fondant is
> > > basically a powdered sugar/butter/marshmallow dough. Before dipping, I
> > > make little chocolate platforms first to prevent bottom leaks, as the
> > > cherry+fondant is rather heavy and will settle through the dipping
> > > chocolate and will create a leak on the bottom of the piece (I patched
> > > a LOT of bottoms before coming up with this method.)
>
> > > John Kuthe...
>
> > John, IMHO, people who taunt others with their "secret" recipes shouldn't
> > be posting about them at all. *Reminds me of my mother's day when so many
> > women would respond if asked for a recipe, "Oh, it's my secret, I never
> > give it out." *Typical of little old ladies of the day.
>
> > It certainly doesn't represent what this newsgroup used to be all about..
>
> I understand and agree. OK, my "Majic Juice" is a fifth (750ml) of
> Cherry Kijafa (Danish import, cherry wine + flavors) and a 50ml
> (little) bottle of Chambord.
>
Um, what exactly happens to the Majic Juice after the cherries are
done soaking in it?
Also, it seems like those cherries would be very nice for other uses,
especially when cherries are more plentiful and less pricey.
>
> John Kuthe...

--Bryan

On Fri, 01 Jan 2010 17:54:26 -0700, "gloria.p" >
wrote:

>Melba's Jammin' wrote:
>
>
>>
>> Another interesting thing is that you can give the identical recipe
>> (ingredients and instructions) to x number of individuals and I'll bet
>> you lunch that you'll have x different results.
>>
>
>
>Buncha rebels, aren't we?
>
>I'm sure you're not talking anything thus radical, but I had
>a relative who used to do this to me all the time:
>
>"I didn't have pork so I used chicken.
>No cinnamon and nutmeg, so I used salt and pepper.
>Don't like onion or garlic, so I used celery.
>No vinegar, so I used ketchup.
>We don't like mustard, so I used mayo instead.
>But it was delicious, just like your recipe...."
>
>
Are you related to my sister-in-law???


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

On Fri, 01 Jan 2010 16:50:22 GMT, Wayne Boatwright wrote:

> On Thu 31 Dec 2009 08:46:49p, John Kuthe told us...
>
>> On Dec 31, 7:05*pm, Tracy > wrote:
>>> John Kuthe wrote:
>>> > I ate two!
>>>
>>> >http://i47.tinypic.com/29lju5t.jpg
>>>
>>> > John Kuthe...
>>>
>>> They look amazing. Will you post your recipe? I saw your photos, but I
>>> am sure others besides myself would love the recipe.
>>>
>>> Tracy
>>
>> I won't tell my exact recipe, but I'll talk freely about what they are
>> and how I came to make them.

> John, IMHO, people who taunt others with their "secret" recipes shouldn't
> be posting about them at all. Reminds me of my mother's day when so many
> women would respond if asked for a recipe, "Oh, it's my secret, I never
> give it out." Typical of little old ladies of the day.
>
> It certainly doesn't represent what this newsgroup used to be all about.

i say we waterboard him.

your pal,
blake

On Fri, 01 Jan 2010 17:56:47 -0600, Melba's Jammin' wrote:

> In article
> >,
> John Kuthe > wrote:
>
>> On Jan 1, 12:20*pm, Wayne Boatwright >
>
>> But of course, so much of how a food is presented has to do with the
>> manipulation of the ingredients. And you can't copy that.
>>
>> John Kuthe...
>
> Another interesting thing is that you can give the identical recipe
> (ingredients and instructions) to x number of individuals and I'll bet
> you lunch that you'll have x different results.

'i substituted kumquats for the cherries and marshmallow fluff for the
chocolate, AND YOUR RECIPE WAS TERRIBLE!'

your pal,
blake

On Fri, 01 Jan 2010 16:54:47 -0600, Melba's Jammin' wrote:

> In article
> >,
> John Kuthe > wrote:
>
>> On Jan 1, 1:53*pm, Melba's Jammin' > wrote:
>
>>> Then why talk about it in such detail? *Or at all?
>
>> I've divulged all my "secrets" now.
>
> You have. I saw them after I posted my thoughts about withholding the
> recipe.
>
>> My "Majic Juice" is Cherry Kijafa and Chambord. . . . Real maraschino
>>liqueur might also be good (probably would be!), but not those
>> wretched things in the jars at the supermarket! Ugh! Please!
>
>> John Kuthe...
>
> But, I like those maraschino cherries, Fella! I save my Chambord for
> jam.

jeez, doesn't anyone just drink the stuff?

your pal,
blake

On Jan 2, 3:40*pm, blake murphy > wrote:
> On Fri, 01 Jan 2010 16:54:47 -0600, Melba's Jammin' wrote:
> > In article
> > >,
> > *John Kuthe > wrote:
>
> >> On Jan 1, 1:53*pm, Melba's Jammin' > wrote:
>
> >>> Then why talk about it in such detail? *Or at all?
>
> >> I've divulged all my "secrets" now.
>
> > You have. *I saw them after I posted my thoughts about withholding the
> > recipe.
>
> >> My "Majic Juice" is Cherry Kijafa and Chambord. . . . Real maraschino
> >>liqueur might also be good (probably would be!), but not those
> >> wretched things in the jars at the supermarket! Ugh! Please!
>
> >> John Kuthe...
>
> > But, I like those maraschino cherries, Fella! *I save my Chambord for
> > jam.
>
> jeez, doesn't anyone just drink the stuff?

Yes, but it's also so good in other things, like fresh cranberry
sauce! Mmmmmmmm!

>
> your pal,
> blake

John Kuthe...

On Jan 2, 3:40*pm, blake murphy > wrote:
> On Fri, 01 Jan 2010 16:54:47 -0600, Melba's Jammin' wrote:
> > In article
> > >,
> > *John Kuthe > wrote:
>
> >> On Jan 1, 1:53*pm, Melba's Jammin' > wrote:
>
> >>> Then why talk about it in such detail? *Or at all?
>
> >> I've divulged all my "secrets" now.
>
> > You have. *I saw them after I posted my thoughts about withholding the
> > recipe.
>
> >> My "Majic Juice" is Cherry Kijafa and Chambord. . . . Real maraschino
> >>liqueur might also be good (probably would be!), but not those
> >> wretched things in the jars at the supermarket! Ugh! Please!
>
> >> John Kuthe...
>
> > But, I like those maraschino cherries, Fella! *I save my Chambord for
> > jam.
>
> jeez, doesn't anyone just drink the stuff?

If I had a lot more money, I'd sip that stuff on a regular basis. As
it is, I use it almost exclusively for flavoring whipped cream.
>
> your pal,
> blake

--Bryan

On Jan 2, 5:02*pm, --Bryan > wrote:
> On Jan 2, 3:40*pm, blake murphy > wrote:
>
>
>
> > On Fri, 01 Jan 2010 16:54:47 -0600, Melba's Jammin' wrote:
> > > In article
> > > >,
> > > *John Kuthe > wrote:
>
> > >> On Jan 1, 1:53*pm, Melba's Jammin' > wrote:
>
> > >>> Then why talk about it in such detail? *Or at all?
>
> > >> I've divulged all my "secrets" now.
>
> > > You have. *I saw them after I posted my thoughts about withholding the
> > > recipe.
>
> > >> My "Majic Juice" is Cherry Kijafa and Chambord. . . . Real maraschino
> > >>liqueur might also be good (probably would be!), but not those
> > >> wretched things in the jars at the supermarket! Ugh! Please!
>
> > >> John Kuthe...
>
> > > But, I like those maraschino cherries, Fella! *I save my Chambord for
> > > jam.
>
> > jeez, doesn't anyone just drink the stuff?
>
> If I had a lot more money, I'd sip that stuff on a regular basis. *As
> it is, I use it almost exclusively for flavoring whipped cream.
>
>
>
> > your pal,
> > blake
>
> --Bryan

You should really ask Bud Starr what the liqueur is that's better than
Chambord. I had some once and it IS! It's about $30/750ml, or was.

John Kuthe...

--Bryan wrote:
>
> If I had a lot more money, I'd sip that stuff on a regular basis. As
> it is, I use it almost exclusively for flavoring whipped cream.

Mix some in with strawberry jelly.

Saute carrots in butter and add some to that along with a touch of brown
sugar.

Wayne Boatwright wrote:

> John, IMHO, people who taunt others with their "secret" recipes shouldn't
> be posting about them at all. Reminds me of my mother's day when so many
> women would respond if asked for a recipe, "Oh, it's my secret, I never
> give it out." Typical of little old ladies of the day.
>
> It certainly doesn't represent what this newsgroup used to be all about.
>
He's trying to appear "serious" and interesting after his childish
meltdown months ago that caused so many to filter him gone, Wayne.

Melba's Jammin' wrote:

> But, I like those maraschino cherries, Fella! I save my Chambord for
> jam.

I was just raving about your cherry jam, AAMOF! I was in Costa Rica last
week talking o this really NICE couple from Burnsville, MN. We talked
about the MN state fair. Apparently they love the state fair and go
yearly but didn't know of your fame.... till last week. LOL!

Melba's Jammin' wrote:

> Another interesting thing is that you can give the identical recipe
> (ingredients and instructions) to x number of individuals and I'll bet
> you lunch that you'll have x different results.
>
I've noticed that for years starting with the traditional Toll House
Cookie recipe. I always make them entirely by hand, creaming the sugar
and fat. My girlfriend used the same ingredients but also used a
electric mixer to cream the sugar and fat, then mix the cookie dough.
The cookies never tasted the same to me and the texture changed.
I like my hand creamed ones better.

On Jan 13, 10:57*pm, Wayne Boatwright
> wrote:
> On Wed 13 Jan 2010 08:35:42p, Goomba told us...
>
>
>
> > Wayne Boatwright wrote:
>
> >> John, IMHO, people who taunt others with their "secret" recipes
> shouldn't
> >> be posting about them at all. *Reminds me of my mother's day when so
> many
> >> women would respond if asked for a recipe, "Oh, it's my secret, I never
> >> give it out." *Typical of little old ladies of the day.
>
> >> It certainly doesn't represent what this newsgroup used to be all about.

On Jan 1, 11:50*am, Wayne Boatwright
> John, IMHO, people who taunt others with their "secret" recipes shouldn't
> be posting about them at all. *Reminds me of my mother's day when so many
> women would respond if asked for a recipe, "Oh, it's my secret, I never
> give it out." *Typical of little old ladies of the day.
>
> It certainly doesn't represent what this newsgroup used to be all about.

I'm not even going to tell you what my secret recipe is for! YUM!!1!

On Thu, 14 Jan 2010 07:07:12 -0800 (PST), Cam wrote:

> On Jan 1, 11:50*am, Wayne Boatwright
>> John, IMHO, people who taunt others with their "secret" recipes shouldn't
>> be posting about them at all. *Reminds me of my mother's day when so many
>> women would respond if asked for a recipe, "Oh, it's my secret, I never
>> give it out." *Typical of little old ladies of the day.
>>
>> It certainly doesn't represent what this newsgroup used to be all about.
>
> I'm not even going to tell you what my secret recipe is for! YUM!!1!

is it bigger than a breadbox?

your pal,
blake

On Fri, 15 Jan 2010 06:21:16 GMT, Wayne Boatwright wrote:

> On Thu 14 Jan 2010 08:33:16a, blake murphy told us...
>
>> On Thu, 14 Jan 2010 07:07:12 -0800 (PST), Cam wrote:
>>
>>> On Jan 1, 11:50*am, Wayne Boatwright
>>>> John, IMHO, people who taunt others with their "secret" recipes
> shouldn't
>>>> be posting about them at all. *Reminds me of my mother's day when so
> many
>>>> women would respond if asked for a recipe, "Oh, it's my secret, I never
>>>> give it out." *Typical of little old ladies of the day.
>>>>
>>>> It certainly doesn't represent what this newsgroup used to be all
> about.
>>>
>>> I'm not even going to tell you what my secret recipe is for! YUM!!1!
>>
>> is it bigger than a breadbox?
>>
>> your pal,
>> blake
>>
>
> It IS a breadbox!

far out! do you serve square soup in it?

your pal,
blake