Can anyone recommend a good book on making mustard?

On Tuesday, January 21, 2014 2:46:23 PM UTC-8, Travis McGee wrote:
> Can anyone recommend a good book on making mustard?

Are you serious? google it fer cryin' out loud.

"Chemo" > wrote in message
...
> On Tuesday, January 21, 2014 2:46:23 PM UTC-8, Travis McGee wrote:
>> Can anyone recommend a good book on making mustard?
>
> Are you serious? google it fer cryin' out loud.

perhaps we should start a survey.

On 1/21/2014 6:24 PM, Chemo wrote:
> On Tuesday, January 21, 2014 2:46:23 PM UTC-8, Travis McGee wrote:
>> Can anyone recommend a good book on making mustard?
>
> Are you serious? google it fer cryin' out loud.
>

I did, and, of course, I got lots of results. However I can't afford to
buy every book that came up, and I can't afford to try every recipe that
came up. This is why I asked for a recommendation, hopefully from
someone here who has tried a few recipes. Just because Google returns a
result doesn't mean that it's going to turn out well.

On 21-Jan-2014, Travis McGee > wrote:

> Can anyone recommend a good book on making mustard?
The Mustard Book, by Man and Weir; available from Amazon or The Mustard
Museum's online store.
http://mustardmuseum.com

On 1/21/2014 6:47 PM, Travis McGee wrote:
>
>
> On 1/21/2014 6:24 PM, Chemo wrote:
>> On Tuesday, January 21, 2014 2:46:23 PM UTC-8, Travis McGee wrote:
>>> Can anyone recommend a good book on making mustard?
>>
>> Are you serious? google it fer cryin' out loud.
>>
>
> I did, and, of course, I got lots of results. However I can't afford to
> buy every book that came up, and I can't afford to try every recipe that
> came up. This is why I asked for a recommendation, hopefully from
> someone here who has tried a few recipes. Just because Google returns a
> result doesn't mean that it's going to turn out well.

Pay no attention to the troll. I can't help you with a book about, or
recipe for, mustard. But you hit the nail on the head about why people
*ask* rather than just Google. Kudos!

Jill

On 1/21/2014 9:17 PM, jmcquown wrote:

>> I did, and, of course, I got lots of results. However I can't afford to
>> buy every book that came up, and I can't afford to try every recipe that
>> came up. This is why I asked for a recommendation, hopefully from
>> someone here who has tried a few recipes. Just because Google returns a
>> result doesn't mean that it's going to turn out well.
>
> Pay no attention to the troll. I can't help you with a book about, or
> recipe for, mustard. But you hit the nail on the head about why people
> *ask* rather than just Google. Kudos!


In this case.... yeah. I have seen lots of really stupid questions here
that people could have googled. Then there are the foodbanter questions,
which are usually preceded with the standard introduction as being new
to the forum and looking forward to participating and then
asking a dumb question.

Google and other search engines are a good way to find recipes, but they
tend to be ranked by things other than taste and quality. Isn't Pam
RFC's resident mustard expert?

On 1/21/2014 9:17 PM, jmcquown wrote:
> On 1/21/2014 6:47 PM, Travis McGee wrote:
>>
>>
>> On 1/21/2014 6:24 PM, Chemo wrote:
>>> On Tuesday, January 21, 2014 2:46:23 PM UTC-8, Travis McGee wrote:
>>>> Can anyone recommend a good book on making mustard?
>>>
>>> Are you serious? google it fer cryin' out loud.
>>>
>>
>> I did, and, of course, I got lots of results. However I can't afford to
>> buy every book that came up, and I can't afford to try every recipe that
>> came up. This is why I asked for a recommendation, hopefully from
>> someone here who has tried a few recipes. Just because Google returns a
>> result doesn't mean that it's going to turn out well.
>
> Pay no attention to the troll. I can't help you with a book about, or
> recipe for, mustard. But you hit the nail on the head about why people
> *ask* rather than just Google. Kudos!
>

I use Coleman's English mustard powder and add enough water to get the
right consistency. It gets hotter if you wait 30 minutes or so. For a
less strong mustard, use milk.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 1/21/2014 9:29 PM, Dave Smith wrote:
> On 1/21/2014 9:17 PM, jmcquown wrote:
>
>>> I did, and, of course, I got lots of results. However I can't afford to
>>> buy every book that came up, and I can't afford to try every recipe that
>>> came up. This is why I asked for a recommendation, hopefully from
>>> someone here who has tried a few recipes. Just because Google returns a
>>> result doesn't mean that it's going to turn out well.
>>
>> Pay no attention to the troll. I can't help you with a book about, or
>> recipe for, mustard. But you hit the nail on the head about why people
>> *ask* rather than just Google. Kudos!
>
>
> In this case.... yeah. I have seen lots of really stupid questions here
> that people could have googled. Then there are the foodbanter questions,
> which are usually preceded with the standard introduction as being new
> to the forum and looking forward to participating and then
> asking a dumb question.
>
> Google and other search engines are a good way to find recipes, but they
> tend to be ranked by things other than taste and quality. Isn't Pam
> RFC's resident mustard expert?

She used to be. I haven't seen a post from Pam in *years*.

Jill

"Pico Rico" > wrote in message
...
>
> "Chemo" > wrote in message
> ...
>> On Tuesday, January 21, 2014 2:46:23 PM UTC-8, Travis McGee wrote:
>>> Can anyone recommend a good book on making mustard?
>>
>> Are you serious? google it fer cryin' out loud.
>
> perhaps we should start a survey.

I would start with the reviews on Amazon. That's how I choose my books.

On Tue, 21 Jan 2014 21:29:10 -0500, Dave Smith wrote:


> Isn't Pam RFC's resident mustard expert?

Yup. Got a couple of her mustard recipes in the Signature Dish Section of
the site

Pam's Robust German Mustard

http://www.recfoodcooking.com/sigs/P...20Mustard.html


Coarse-Grain Raspberry Mustard
http://www.recfoodcooking.com/sigs/P...20Mustard.html

--
Cheers
Chatty Cathy

Chemo > wrote in news:f51b15ea-5e57-461d-9d46-
:

> On Tuesday, January 21, 2014 2:46:23 PM UTC-8, Travis McGee wrote:
>> Can anyone recommend a good book on making mustard?
>
> Are you serious? google it fer cryin' out loud.

Google tells you where it is. Google doesn't tell you whether it's good or
not. Travis isn't asking you for sources, Travis is asking you for
opinions. Lighten up.

"jmcquown" > wrote in message
...
> On 1/21/2014 6:47 PM, Travis McGee wrote:
>>
>>
>> On 1/21/2014 6:24 PM, Chemo wrote:
>>> On Tuesday, January 21, 2014 2:46:23 PM UTC-8, Travis McGee wrote:
>>>> Can anyone recommend a good book on making mustard?
>>>
>>> Are you serious? google it fer cryin' out loud.
>>>
>>
>> I did, and, of course, I got lots of results. However I can't afford to
>> buy every book that came up, and I can't afford to try every recipe that
>> came up. This is why I asked for a recommendation, hopefully from
>> someone here who has tried a few recipes. Just because Google returns a
>> result doesn't mean that it's going to turn out well.
>
> Pay no attention to the troll. I can't help you with a book about, or
> recipe for, mustard. But you hit the nail on the head about why people
> *ask* rather than just Google. Kudos!

Quite so!
--
http://www.helpforheroes.org.uk/shop/

"Alan Holbrook" > wrote in message
. 3.30...
> Chemo > wrote in news:f51b15ea-5e57-461d-9d46-
> :
>
>> On Tuesday, January 21, 2014 2:46:23 PM UTC-8, Travis McGee wrote:
>>> Can anyone recommend a good book on making mustard?
>>
>> Are you serious? google it fer cryin' out loud.
>
> Google tells you where it is. Google doesn't tell you whether it's good
> or
> not. Travis isn't asking you for sources, Travis is asking you for
> opinions. Lighten up.

I usually trust the opinions at allrecipes.com, provided there are many.
All of the 4.5 to 5 star things I've made from there have been great! Not
sure if they have mustard recipes as that's not something I'd want to make.

On Wed, 22 Jan 2014 21:19:18 +1100, John J wrote:


>>http://www.recfoodcooking.com/sigs/P...20Mustard.html
>
> Is that really a mustard?

Yes, IMHO.

But why not try the recipe yourself and report back?

--
Cheers
Chatty Cathy

On Wednesday, January 22, 2014 12:57:57 AM UTC-5, Sqwertz wrote:
>
> If you're really interested in mustards, just **** everybody here and
> buy a quarter pound *each* of yellow and brown mustard seeds. You
> don't have to spend a lot - mustard seeds are incredibly cheap.
>
> Just get your mustard seeds first. And then come back and ask WTF to
> do with them. Several of us make very good mustards if you're
> serious.
>
> -sw

It's not that simple. There are many types of mustard seed although they are not all easily available. In addition, to create a "hot" mustard I expect one needs to separate the husk to concentrate the spice.

http://www.richardfisher.com

This topic is now closed. Every bullshit side-issue has been addressed
with the exception of Julie's dietary issues.

On Tue, 21 Jan 2014 21:17:06 -0500, jmcquown >
wrote:

> Pay no attention to the troll. I can't help you with a book about, or
> recipe for, mustard. But you hit the nail on the head about why people
> *ask* rather than just Google. Kudos!

I may own a book focused on mustard, but I haven't made any more of
those recipes than I have made recipes from the internet. My main
focus was finding a sweet/hot mustard that wasn't made with eggs. Did
that and moved on. I'm the only one who likes mustard enough to want
some variety, so making it for only myself didn't continue.

Here's one I snagged from RFC.

Sweet and Hot Mustard

by: LassChance rec.food.cooking 12-08-08

Use a nice clean jar that has a lid.

Fill 1/3 of the jar with mustard powder.

Add apple cider vinegar to the 2/3 "mark".

Stir or shake until the powder and vinegar are completely mixed and
store in the refrigerator over night.

Next day, add brown sugar to take up the final 1/3. Mix again and

refrigerate 24 hours.

Lass


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Tue, 21 Jan 2014 23:57:57 -0600, Sqwertz wrote:

> Wow. This thread degenerated into a shitfest.

Yer innit, no surprise there dwarfy.

On Wed, 22 Jan 2014 12:42:06 -0600, Sqwertz wrote:

>> It's not that simple.
>
> Yes, it is.
>
> -sw

Simple mind, simple answers.

On Thu, 23 Jan 2014 06:44:14 +1100, John J > wrote:

> On Wed, 22 Jan 2014 10:12:06 -0800, sf > wrote:
>
> >On Tue, 21 Jan 2014 21:17:06 -0500, jmcquown >
> >wrote:
> >
> >> Pay no attention to the troll. I can't help you with a book about, or
> >> recipe for, mustard. But you hit the nail on the head about why people
> >> *ask* rather than just Google. Kudos!
> >
> >I may own a book focused on mustard, but I haven't made any more of
> >those recipes than I have made recipes from the internet. My main
> >focus was finding a sweet/hot mustard that wasn't made with eggs.
>
> Eggs in mustard?

Look it up for yourself if you disbelieve me and don't ask me to
explain you why. As I said, I found recipes that didn't call for
eggs. I won't use a recipe with flour in it either. Sorry you didn't
appreciate that I took the time to find and post a recipe for you
judging by your reaction to others and to me, it's becoming obvious
that you're just trolling.

> Maybe in American English 'mustard' means '(any) condiment'.

Would you like American posters to point out what they consider
unappetizing recipes? Pavlova and suet pastry come immediately to
mind when I think of what you'd have to pay me to eat.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 1/22/2014 4:32 PM, sf wrote:
> On Thu, 23 Jan 2014 06:44:14 +1100, John J > wrote:
>
>> On Wed, 22 Jan 2014 10:12:06 -0800, sf > wrote:
>>
>>> On Tue, 21 Jan 2014 21:17:06 -0500, jmcquown >
>>> wrote:
>>>
>>>> Pay no attention to the troll. I can't help you with a book about, or
>>>> recipe for, mustard. But you hit the nail on the head about why people
>>>> *ask* rather than just Google. Kudos!
>>>
>>> I may own a book focused on mustard, but I haven't made any more of
>>> those recipes than I have made recipes from the internet. My main
>>> focus was finding a sweet/hot mustard that wasn't made with eggs.
>>
>> Eggs in mustard?
>
> Look it up for yourself if you disbelieve me and don't ask me to
> explain you why. As I said, I found recipes that didn't call for
> eggs. I won't use a recipe with flour in it either. Sorry you didn't
> appreciate that I took the time to find and post a recipe for you
> judging by your reaction to others and to me, it's becoming obvious
> that you're just trolling.
>
>> Maybe in American English 'mustard' means '(any) condiment'.
>
> Would you like American posters to point out what they consider
> unappetizing recipes? Pavlova and suet pastry come immediately to
> mind when I think of what you'd have to pay me to eat.
>
Pavlova: meringue, fruit, cream; what could be bad about that?

Suet works well in pastry and I doubt anyone could object to the
texture, especially if they were not told before tasting. Suet puddings
are good too but things made with suet are too fatty for me.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 1/22/2014 1:25 AM, Julie Bove wrote:
>
> "Pico Rico" > wrote in message
> ...
>>
>> "Chemo" > wrote in message
>> ...
>>> On Tuesday, January 21, 2014 2:46:23 PM UTC-8, Travis McGee wrote:
>>>> Can anyone recommend a good book on making mustard?
>>>
>>> Are you serious? google it fer cryin' out loud.
>>
>> perhaps we should start a survey.
>
> I would start with the reviews on Amazon. That's how I choose my books.

I would much rather have the opinions of those I know (or am somewhat
familiar with...) than the opinions of total strangers, particularly
when it comes to something like cooking and eating.

--
DreadfulBitch

I intend to live forever....so far, so good.
......Steven Wright

Its a pointless endeavor. Grab the yellow Frenchies brand.

In article >,
John J > wrote:
>
>I can handle pavlova, but I don't know what suet pastry is. It sounds
>like something people used to eat before ww1 so as not to starve to
>death.

"Suet pastry" is another way of saying "suet pie crust".

Pie crust can be made with practically any fat, solid or liquid.
Why should rendered beef fat (suet) be any more or less appetizing
than rendered pig fat (lard)? Lard is famous for making superbly
flaky pie crust.

Cindy Hamilton
--

"Cindy Hamilton" > wrote in message
...
> In article >,
> John J > wrote:
>>
>>I can handle pavlova, but I don't know what suet pastry is. It sounds
>>like something people used to eat before ww1 so as not to starve to
>>death.
>
> "Suet pastry" is another way of saying "suet pie crust".
>
> Pie crust can be made with practically any fat, solid or liquid.
> Why should rendered beef fat (suet) be any more or less appetizing
> than rendered pig fat (lard)? Lard is famous for making superbly
> flaky pie crust.

Exactly right I do like suet pastry for some things better but I doubt the
recipe would suffer too much from having a good lard pastry and I do use
that for many things


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

In article >
(Cindy Hamilton) writes:
>In article >,
>John J > wrote:
>>
>>I can handle pavlova, but I don't know what suet pastry is. It sounds
>>like something people used to eat before ww1 so as not to starve to
>>death.
>
>"Suet pastry" is another way of saying "suet pie crust".
>
>Pie crust can be made with practically any fat, solid or liquid.
>Why should rendered beef fat (suet) be any more or less appetizing
>than rendered pig fat (lard)? Lard is famous for making superbly
>flaky pie crust.

Outside of cooking circles, the most common usage of the word "suet"
in the US is a block of stuff that is put in a bird feeder.

Up until about 5 years ago, I did not know that "suet" meant anything
other than "bird food."

--
In Dr. Johnson's famous dictionary patriotism is defined as the
last resort of the scoundrel. With all due respect to an enlightened
but inferior lexicographer I beg to submit that it is the first.
-- Ambrose Bierce

"Drew Lawson" > wrote in message
...
> In article >
> (Cindy Hamilton) writes:
>>In article >,
>>John J > wrote:
>>>
>>>I can handle pavlova, but I don't know what suet pastry is. It sounds
>>>like something people used to eat before ww1 so as not to starve to
>>>death.
>>
>>"Suet pastry" is another way of saying "suet pie crust".
>>
>>Pie crust can be made with practically any fat, solid or liquid.
>>Why should rendered beef fat (suet) be any more or less appetizing
>>than rendered pig fat (lard)? Lard is famous for making superbly
>>flaky pie crust.
>
> Outside of cooking circles, the most common usage of the word "suet"
> in the US is a block of stuff that is put in a bird feeder.
>
> Up until about 5 years ago, I did not know that "suet" meant anything
> other than "bird food."

It makes good dumplings and pastry

I made a chicken and mushroom pie with it last week and it was under 8.
I had decided we couldn't have it again, but now ...
O, revelling in the new numbers to work with


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

In article >,
says...
>
> In article >,
> John J > wrote:
> >
> >I can handle pavlova, but I don't know what suet pastry is. It sounds
> >like something people used to eat before ww1 so as not to starve to
> >death.

> "Suet pastry" is another way of saying "suet pie crust".
>
> Pie crust can be made with practically any fat, solid or liquid.
> Why should rendered beef fat (suet) be any more or less appetizing
> than rendered pig fat (lard)?

Or butter from cows milk.

> Lard is famous for making superbly
> flaky pie crust.

You'll never explain that to people who've never eaten the real thing.
whose only experience of pastry and "crust", (LOL), or meringue, is
ersatz crap from convenience packets.

Janet UK

John J > wrote in
:

> On Wed, 22 Jan 2014 15:08:44 +0200, ChattyCathy
> > wrote:
>
>>On Wed, 22 Jan 2014 21:19:18 +1100, John J wrote:
>>
>>
>>>>http://www.recfoodcooking.com/sigs/P...am%27s%20Robus
>>>>t%20German%20Mustard.html
>>>
>>> Is that really a mustard?
>>
>>Yes, IMHO.
>>
>>But why not try the recipe yourself and report back?
>
> I don't doubt that it tastes nice, but based on the ingredients it
> looks more like a chutney than a mustard to me. But maybe it's Kitchen
> Sink Mustard.

When I was staying in England they had a mustard-based pickle called
"piccalilli". It didn't have a whole lot of pickled veg content. The mustard
sauce was prominent!

--
Jax

On Wed, 22 Jan 2014 20:09:16 -0600, DreadfulBitch wrote:

> On 1/22/2014 1:25 AM, Julie Bove wrote:
>>
>> I would start with the reviews on Amazon. That's how I choose my
>> books.
>
> I would much rather have the opinions of those I know (or am somewhat
> familiar with...) than the opinions of total strangers, particularly
> when it comes to something like cooking and eating.


But, but, but... I'd reckon 99.99% of the people who subscribe to this NG
are 'total strangers' to you too - yet you seem to be more than willing to
listen to their cooking advice, therefore I find your comments a tad
incongruous.

--
Cheers
Chatty Cathy

In article > ,
Janet > wrote:
>In article >,
says...
>>
>> In article >,
>> John J > wrote:
>> >
>> >I can handle pavlova, but I don't know what suet pastry is. It sounds
>> >like something people used to eat before ww1 so as not to starve to
>> >death.
>
>> "Suet pastry" is another way of saying "suet pie crust".
>>
>> Pie crust can be made with practically any fat, solid or liquid.
>> Why should rendered beef fat (suet) be any more or less appetizing
>> than rendered pig fat (lard)?
>
> Or butter from cows milk.

Well, yeah, but the "ick" factor on butter is less, so I didn't
mention it. "Lard" has pejorative connotations in the U.S.

>> Lard is famous for making superbly
>> flaky pie crust.
>
> You'll never explain that to people who've never eaten the real thing.
>whose only experience of pastry and "crust", (LOL),

Well, over here, "pastry" might be anything that isn't bread, cake,
or cookie. "Pie crust" is a more common term in the U.S. for what
our medieval forebears called a "coffin".

>or meringue, is
>ersatz crap from convenience packets.

I can see not liking meringue. I'm not terribly fond of it myself. But I
can hold my tongue. (Don't tell my husband I said that; he'd laugh himself
sick.)

Cindy Hamilton

--

On 1/23/2014 4:30 AM, Cindy Hamilton wrote:
> In article >,
> John J > wrote:
>>
>> I can handle pavlova, but I don't know what suet pastry is. It sounds
>> like something people used to eat before ww1 so as not to starve to
>> death.
>
> "Suet pastry" is another way of saying "suet pie crust".
>
> Pie crust can be made with practically any fat, solid or liquid.
> Why should rendered beef fat (suet) be any more or less appetizing
> than rendered pig fat (lard)? Lard is famous for making superbly
> flaky pie crust.
>
> Cindy Hamilton
>

My understanding is that suet is supposed to be a certain type of fat
found around the kidneys and heart of cows, although it would not
surprise me that these days it's simply rendered beef fat. I've never
seen it in stores and my guess is that it would be difficult to get my
greasy paws on that stuff. That's the breaks, I guess.

On 1/23/2014 9:45 AM, ChattyCathy wrote:
> On Wed, 22 Jan 2014 20:09:16 -0600, DreadfulBitch wrote:
>
>> On 1/22/2014 1:25 AM, Julie Bove wrote:
>>>
>>> I would start with the reviews on Amazon. That's how I choose my
>>> books.
>>
>> I would much rather have the opinions of those I know (or am somewhat
>> familiar with...) than the opinions of total strangers, particularly
>> when it comes to something like cooking and eating.
>
>
> But, but, but... I'd reckon 99.99% of the people who subscribe to this NG
> are 'total strangers' to you too - yet you seem to be more than willing to
> listen to their cooking advice, therefore I find your comments a tad
> incongruous.
>
I lurked here for quite awhile before my first post. And what makes you
think I was referring to only rfc? I read several other NGs that have
nothing to do with cooking or food and after several years think I'm
pretty familiar with the regular posters to each group. I'll get that
way with this group, but in the meantime the time I spent here lurking
has taught me a lot.

I also spend a great deal of time IRL and trust the thoughts and
opinions of family, friends & acquaintances there.

--
DreadfulBitch

I intend to live forever....so far, so good.
......Steven Wright

On 1/23/2014 1:38 AM, bigwheel wrote:
> Travis McGee;1902821 Wrote:
>> Can anyone recommend a good book on making mustard?
>
> Its a pointless endeavor. Grab the yellow Frenchies brand.
>
>
>
>

Yep, I made some years ago and won't ever bother again. The commercial
stuff is cheap and tasty.

On Thu, 23 Jan 2014 19:51:24 -0600, Sqwertz wrote:

> I don't use recipes. I mix mustard powders with various wines,

Alky talk.

On Fri, 24 Jan 2014 18:42:31 +1100, John J > wrote:

>On Thu, 23 Jan 2014 14:30:41 GMT, (Cindy Hamilton)
>wrote:
>
>>In article >,
>>John J > wrote:
>>>
>>>I can handle pavlova, but I don't know what suet pastry is. It sounds
>>>like something people used to eat before ww1 so as not to starve to
>>>death.
>>
>>"Suet pastry" is another way of saying "suet pie crust".
>>
>>Pie crust can be made with practically any fat, solid or liquid.
>>Why should rendered beef fat (suet) be any more or less appetizing
>>than rendered pig fat (lard)? Lard is famous for making superbly
>>flaky pie crust.
>
>Ok, thanks, I didn't know suet was beef lard. It's not something I
>remember ever eating.

It doesn't have to come from beef, it can come from Mutton and other
animals as well. And it isn't exactly lard either, suet is the harder
fat found around the organs and loin area.

On Thu, 23 Jan 2014 17:23:38 -0600, DreadfulBitch wrote:

> On 1/23/2014 9:45 AM, ChattyCathy wrote:
>> On Wed, 22 Jan 2014 20:09:16 -0600, DreadfulBitch wrote:
>>
>>> On 1/22/2014 1:25 AM, Julie Bove wrote:
>>>>
>>>> I would start with the reviews on Amazon. That's how I choose my
>>>> books.
>>>
>>> I would much rather have the opinions of those I know (or am somewhat
>>> familiar with...) than the opinions of total strangers, particularly
>>> when it comes to something like cooking and eating.
>>
>>
>> But, but, but... I'd reckon 99.99% of the people who subscribe to this
>> NG are 'total strangers' to you too - yet you seem to be more than
>> willing to listen to their cooking advice, therefore I find your
>> comments a tad incongruous.
>>
> I lurked here for quite awhile before my first post. And what makes you
> think I was referring to only rfc? I read several other NGs that have
> nothing to do with cooking or food and after several years think I'm
> pretty familiar with the regular posters to each group. I'll get that
> way with this group, but in the meantime the time I spent here lurking
> has taught me a lot.
>
How familiar you are with other NGs and their regulars is neither here nor
there, but clearly you didn't lurk in *this* NG long enough, or you
wouldn't have had a couple of 'that's just Sheldon' responses to your
posts - and you probably wouldn't have 'risen to the bait' quite so easily
either <laugh>

> I also spend a great deal of time IRL and trust the thoughts and
> opinions of family, friends & acquaintances there.

No surprises there.

--
Cheers
Chatty Cathy

On Fri, 24 Jan 2014 18:42:31 +1100, John J > wrote:

>On Thu, 23 Jan 2014 14:30:41 GMT, (Cindy Hamilton)
>wrote:
>
>>In article >,
>>John J > wrote:
>>>
>>>I can handle pavlova, but I don't know what suet pastry is. It sounds
>>>like something people used to eat before ww1 so as not to starve to
>>>death.
>>
>>"Suet pastry" is another way of saying "suet pie crust".
>>
>>Pie crust can be made with practically any fat, solid or liquid.
>>Why should rendered beef fat (suet) be any more or less appetizing
>>than rendered pig fat (lard)? Lard is famous for making superbly
>>flaky pie crust.
>
>Ok, thanks, I didn't know suet was beef lard.

Um, suet is beef fat, beef contains no oinkin' lard.

ChattyCathy wrote:
>DreadfulBitch wrote:
>>ChattyCathy wrote:
>>>DreadfulBitch wrote:
>>>>Julie Bove wrote:
>>>>>
>>>>> I would start with the reviews on Amazon. That's how I choose my
>>>>> books.
>>>>
>>>> I would much rather have the opinions of those I know (or am somewhat
>>>> familiar with...) than the opinions of total strangers, particularly
>>>> when it comes to something like cooking and eating.
>>>
>>> But, but, but... I'd reckon 99.99% of the people who subscribe to this
>>> NG are 'total strangers' to you too - yet you seem to be more than
>>> willing to listen to their cooking advice, therefore I find your
>>> comments a tad incongruous.
>>>
>> I lurked here for quite awhile before my first post. And what makes you
>> think I was referring to only rfc? I read several other NGs that have
>> nothing to do with cooking or food and after several years think I'm
>> pretty familiar with the regular posters to each group. I'll get that
>> way with this group, but in the meantime the time I spent here lurking
>> has taught me a lot.
>>
>How familiar you are with other NGs and their regulars is neither here nor
>there, but clearly you didn't lurk in *this* NG long enough, or you
>wouldn't have had a couple of 'that's just Sheldon' responses to your
>posts - and you probably wouldn't have 'risen to the bait' quite so easily
>either <laugh>
>
>> I also spend a great deal of time IRL and trust the thoughts and
>> opinions of family, friends & acquaintances there.
>
>No surprises there.

I don't believe the "B" lurked here at all, she just dove in with pea
brain unhulled... and her recent query re nuking corn proves
emphatically that she has never cooked anything... and she's not here
to learn, not with her high and mighty know it all hautiness. The "B"
is no culinary asset and she's not even the least bit entertaining...
she has no redeeming qualities whatsoever. I knew from the syntax of
her first post that's she's truly an empty vessel.