A ribbon slut wannabe I'm thinking.

Although unusual flavor combos, eh??

http://www.chow.com/blog/2010/02/thi...oler-than-you/

"Goomba" > wrote in message
...
>A ribbon slut wannabe I'm thinking.
>
> Although unusual flavor combos, eh??
>
> http://www.chow.com/blog/2010/02/thi...oler-than-you/

all this after only a year of making jelly/jam. Surely they jest. Barb is
queen. Always will be....this Simley woman is a poseur and wannabee.
-ginny

Goomba > wrote in :

> A ribbon slut wannabe I'm thinking.
>
> Although unusual flavor combos, eh??
>
> http://www.chow.com/blog/2010/02/thi...oler-than-you/
>



Mmmmmmmmmmmmmm, White Grapefruit and Vanilla Bean Jelly, mmmmmmmmmmmmmm!!!



--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

In article >,
Goomba > wrote:

> A ribbon slut wannabe I'm thinking.
>
> Although unusual flavor combos, eh??
>
> http://www.chow.com/blog/2010/02/thi...oler-than-you/

:-)
I always find it interesting that some people put a lot of stock in the
absence of commercial fruit pectin in their concoctions. I don't. The
recipes that do not include it, while they use less sugar, require a
longer cook time which, to my taste, results in a "heavier" taste‹I
don't know how else to describe it. And some fruits, when cooked
without pectin, just get thick and sometimes gummy. That's not really
"jam" as I understand a commonly-acknowledged definition of the product.

I know a guy who looks upon popular American recipes for jams
(typically requiring the addition of pectin) with extreme disdain.
Tiresome. He has a commercial, small-batch company and markets
commercially. I tasted one of his "jam" products and was quite
underwhelmed. "Sauce" would have been a more honest labeling of the
product.

The interesting combinations are. . . . interesting. :-)

It's too bad that the Gedney jams are not distributed nationally; they
really do make a fine product with three or four ingredients: Fruit,
sugar, pectin, citric acid. And the pieces of fruit are actually
identifiable!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller; new entries posted 2-2-2010

On Feb 5, 8:45Â*am, Melba's Jammin' > wrote:
> In article >,
>
> Â*Goomba > wrote:
> > A ribbon slut wannabe I'm thinking.
>
> > Although unusual flavor combos, eh??
>
> >http://www.chow.com/blog/2010/02/thi...oler-than-you/
>
> :-)
> I always find it interesting that some people put a lot of stock in the
> absence of commercial fruit pectin in their concoctions. Â*I don't. Â*The
> recipes that do not include it, while they use less sugar, require a
> longer cook time which, to my taste, results in a "heavier" taste€¹I
> don't know how else to describe it. Â*And some fruits, when cooked
> without pectin, just get thick and sometimes gummy. Â* That's not really
> "jam" as I understand a commonly-acknowledged definition of the product.
>
> Â*I know a guy who looks upon popular American recipes for jams
> (typically requiring the addition of pectin) with extreme disdain.
> Tiresome. Â*He has a commercial, small-batch company and markets
> commercially. Â*I tasted one of his "jam" products and was quite
> underwhelmed. Â*"Sauce" would have been a more honest labeling of the
> product. Â*
>
> The interesting combinations are. . . . interesting. Â*:-)
>
> It's too bad that the Gedney jams are not distributed nationally; they
> really do make a fine product with three or four ingredients: Â*Fruit,
> sugar, pectin, citric acid. Â*And the pieces of fruit are actually
> identifiable! Â*
> --
> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller;new entries posted 2-2-2010

"Must be jelly cause jam don't shake like that". Don't know why
that just popped into my head ;-)

On Thu, 4 Feb 2010 14:08:48 -0500, Virginia Tadrzynski wrote:

> "Goomba" > wrote in message
> ...
>>A ribbon slut wannabe I'm thinking.
>>
>> Although unusual flavor combos, eh??
>>
>> http://www.chow.com/blog/2010/02/thi...oler-than-you/
>
> all this after only a year of making jelly/jam. Surely they jest. Barb is
> queen. Always will be....this Simley woman is a poseur and wannabee.
> -ginny

'slow jams' is kinda clever, though.

your pa,
blake

On Feb 5, 8:45Â*am, Melba's Jammin' > wrote:
> In article >,
>
> Â*Goomba > wrote:
> > A ribbon slut wannabe I'm thinking.
>
> > Although unusual flavor combos, eh??
>
> >http://www.chow.com/blog/2010/02/thi...oler-than-you/
>
> :-)
> I always find it interesting that some people put a lot of stock in the
> absence of commercial fruit pectin in their concoctions. Â*I don't. Â*The
> recipes that do not include it, while they use less sugar, require a
> longer cook time which, to my taste, results in a "heavier" taste€¹I
> don't know how else to describe it. Â*And some fruits, when cooked
> without pectin, just get thick and sometimes gummy. Â* That's not really
> "jam" as I understand a commonly-acknowledged definition of the product.
>
> Â*I know a guy who looks upon popular American recipes for jams
> (typically requiring the addition of pectin) with extreme disdain.
> Tiresome. Â*He has a commercial, small-batch company and markets
> commercially. Â*I tasted one of his "jam" products and was quite
> underwhelmed. Â*"Sauce" would have been a more honest labeling of the
> product. Â*
>
> The interesting combinations are. . . . interesting. Â*:-)
>
> It's too bad that the Gedney jams are not distributed nationally; they
> really do make a fine product with three or four ingredients: Â*Fruit,
> sugar, pectin, citric acid. Â*And the pieces of fruit are actually
> identifiable! Â*
> --
> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller;new entries posted 2-2-2010

That white grapefruit with vanilla combination sounds horrible, and I
sincerely doubt she found a source for locally grown grapefruit in the
Bay Area. It just doesn't get hot enough to really ripen them - and I
used to have a very productive tree so I know. They made great dog
balls, though.

I'm pretty much a jam virgin but I agree with you on the pectin,
mostly based on years of eating my mother's apricot jam. She prides
herself on not using pectin and on using really ripe fruit and it is
notoriously runny. Tastes great but you could pour it on your
pancakes.

And now I'm going to go to hell for dissing my mother on the wide wide
world of webs....
Susan B.

In article
>,
sueb > wrote:

> On Feb 5, 8:45Â*am, Melba's Jammin' > wrote:
> > In article >,
> >
> > Â*Goomba > wrote:
> > > A ribbon slut wannabe I'm thinking.
> >
> > > Although unusual flavor combos, eh??
> >
> > >http://www.chow.com/blog/2010/02/thi...oler-than-you/
> >
> > :-)
> > I always find it interesting that some people put a lot of stock in the
> > absence of commercial fruit pectin in their concoctions. Â*I don't. Â*The
> > recipes that do not include it, while they use less sugar, require a
> > longer cook time which, to my taste, results in a "heavier" taste€¹I
> > don't know how else to describe it. Â*And some fruits, when cooked
> > without pectin, just get thick and sometimes gummy. Â* That's not really
> > "jam" as I understand a commonly-acknowledged definition of the product.
> >
> > Â*I know a guy who looks upon popular American recipes for jams
> > (typically requiring the addition of pectin) with extreme disdain.
> > Tiresome. Â*He has a commercial, small-batch company and markets
> > commercially. Â*I tasted one of his "jam" products and was quite
> > underwhelmed. Â*"Sauce" would have been a more honest labeling of the
> > product. Â*
> >
> > The interesting combinations are. . . . interesting. Â*:-)

> That white grapefruit with vanilla combination sounds horrible, and I
> sincerely doubt she found a source for locally grown grapefruit in the
> Bay Area. It just doesn't get hot enough to really ripen them - and I
> used to have a very productive tree so I know. They made great dog
> balls, though.
>
> I'm pretty much a jam virgin but I agree with you on the pectin,
> mostly based on years of eating my mother's apricot jam. She prides
> herself on not using pectin and on using really ripe fruit and it is
> notoriously runny. Tastes great but you could pour it on your
> pancakes.
>
> And now I'm going to go to hell for dissing my mother on the wide wide
> world of webs....
> Susan B.

You'll be fine, Susan. The Holy Order of the Sacred Sisters of St.
Pectin of Jella will offer intercessory prayers and chants on your
behalf. I will direct them. Apricot "stuff" (jam or butter) is at the
top of my favorites list and aps are notorious for being low in pectin
and sometimes taking a couple weeks to set.

Some years back, one of the jam winners at the Fair was a
grapefruit-mango combination. Not locally grown graprefruit from here,
either.

Thanks for your support of my pectin observations and comments.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller; new entries posted 2-2-2010

sueb wrote:

>
> And now I'm going to go to hell for dissing my mother on the wide wide
> world of webs....
> Susan B.

Not if we don't tell her....

gloria p

On Feb 5, 2:12*pm, "gloria.p" > wrote:
> sueb wrote:
>
> > And now I'm going to go to hell for dissing my mother on the wide wide
> > world of webs....
> > Susan B.
>
> Not if we don't tell her....
>
> gloria p

She's learned to google.....

Susan B.

On Fri, 5 Feb 2010 15:02:02 -0800 (PST), sueb >
wrote:

> On Feb 5, 2:12*pm, "gloria.p" > wrote:
> > sueb wrote:
> >
> > > And now I'm going to go to hell for dissing my mother on the wide wide
> > > world of webs....
> > > Susan B.
> >
> > Not if we don't tell her....
> >
> > gloria p
>
> She's learned to google.....
>
You're in trouble now, better run!


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

Goomba wrote:
> A ribbon slut wannabe I'm thinking.
>
> Although unusual flavor combos, eh??
>
> http://www.chow.com/blog/2010/02/thi...oler-than-you/

Meaning no disrespect to Shakirah, I will keep my Thanksgiving stodgy.
Her combination of flavors is interesting, though. I wish her a huge
success, but she can leave my Thanksgiving alone. lol


Becca

On Fri, 5 Feb 2010 15:02:02 -0800 (PST), sueb wrote:

> On Feb 5, 2:12*pm, "gloria.p" > wrote:
>> sueb wrote:
>>
>>> And now I'm going to go to hell for dissing my mother on the wide wide
>>> world of webs....
>>> Susan B.
>>
>> Not if we don't tell her....
>>
>> gloria p
>
> She's learned to google.....
>
> Susan B.

oh shit!

your pal,
blake

In article >,
blake murphy > wrote:

> 'slow jams' is kinda clever, though.
>
> your pa,
> blake


Not as clever as toe jam, though. 8^)
An' yer not my pa!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller; new entries posted 2-2-2010

"blake murphy" > wrote in message
.. .

> oh shit!

I heard a blonde joke the other day:

A blonde's car broke down and she got it to the garage. It was fixed very
quickly. She asked what the problem had been. She was told 'oh, just shit
in the carburettor, so she asked, ' how often do I have to do that?'

--
--
https://www.shop.helpforheroes.org.uk/