On Thu, 17 Sep 2015 09:31:58 -0400, Dave Smith
> wrote:

> I can get dried orange zest at the Bulk Barn but I have never been
> impressed with it. Now that I don't have a gall bladder and can eat
> oranges, we have them on hand most of the time.

I'd be candying my orange rinds if I had that kind of supply. As it
is, I freeze them and candy them when I get enough to make it
worthwhile.

--

sf

On Sat, 19 Sep 2015 13:42:35 -0700 (PDT), Cindy Hamilton
> wrote:

> On Saturday, September 19, 2015 at 2:53:01 PM UTC-4, Doris Night wrote:
>
> > I don't believe I know one person who *doesn't* like it. It's second
> > only to coconut cream, in my opinion.
>
> Just goes to show that tastes vary. I don't like lemon meringue or
> coconut cream pie. I'm not a big fan of coconut or of lemon desserts.
> I prefer both coconut and lemon in savory dishes.
>

I love coconut and lemon... sweet/savory = who cares? Bring 'em on!

--

sf

On 2015-09-20 4:36 PM, Brooklyn1 wrote:

> I also don't care for the meringue part, I scrape it off and eat the
> lemon part, I don't care for pie crust either. I much prefer lemon
> cake... my mom would make this one:
> http://www.food.com/recipe/jello-lemo n-pudding-cake-72685
>


Maybe you should try a shortbread type of crust with a lemon curd.

In article >,
says...
>
> On 2015-09-20 4:36 PM, Brooklyn1 wrote:
>
> > I also don't care for the meringue part, I scrape it off and eat the
> > lemon part, I don't care for pie crust either. I much prefer lemon
> > cake... my mom would make this one:
> > http://www.food.com/recipe/jello-lemo n-pudding-cake-72685
> >
>
>
> Maybe you should try a shortbread type of crust with a lemon curd.

The filling of lemon meringue pie includes cornflour. so it is not
lemon curd.

(Note for Sleepswithferret; My lemon curd won first prize again this
year)

Janet UK

On Sun, 20 Sep 2015 17:53:56 -0400, Dave Smith
> wrote:

> On 2015-09-20 4:36 PM, Brooklyn1 wrote:
>
> > I also don't care for the meringue part, I scrape it off and eat the
> > lemon part, I don't care for pie crust either. I much prefer lemon
> > cake... my mom would make this one:
> > http://www.food.com/recipe/jello-lemo n-pudding-cake-72685
> >
>
>
> Maybe you should try a shortbread type of crust with a lemon curd.

Our lemon bar cookies are a shortbread crust with a lemon topping. I
don't think it's a curd though. Curd calls for yolk only, doesn't it?

--

sf

On 2015-09-21 9:15 AM, sf wrote:
> On Sun, 20 Sep 2015 17:53:56 -0400, Dave Smith
> > wrote:
>
>> On 2015-09-20 4:36 PM, Brooklyn1 wrote:
>>
>>> I also don't care for the meringue part, I scrape it off and eat the
>>> lemon part, I don't care for pie crust either. I much prefer lemon
>>> cake... my mom would make this one:
>>> http://www.food.com/recipe/jello-lemo n-pudding-cake-72685
>>>
>>
>>
>> Maybe you should try a shortbread type of crust with a lemon curd.
>
> Our lemon bar cookies are a shortbread crust with a lemon topping. I
> don't think it's a curd though. Curd calls for yolk only, doesn't it?
>


Not always. There are lots of recipes for it. Some use the whole egg,
some use only the yolks and some use whole eggs and extra yolks.

"Bruce" > wrote in message
...
> On Sun, 20 Sep 2015 14:40:21 +0100, "Ophelia" >
> wrote:
>
>>
>>
>>"Bruce" > wrote in message
. ..
>>> On Sun, 20 Sep 2015 09:55:19 +0100, "Ophelia" >
>>> wrote:
>>>
>>>>
>>>>
>>>>"Bruce" > wrote in message
m...
>>>>> On Sat, 19 Sep 2015 22:26:49 -0400, Doris Night
>>>>> > wrote:
>>>>>
>>>>>>I think the problem people have with lemon meringue pies is the fact
>>>>>>that a good many of them are not home-made. You can buy some truly
>>>>>>horrid frozen ones around here.
>>>>>>
>>>>>>My lemon pies that I make from scratch are extremely good.
>>>>>
>>>>> I have never made a bad one myself.
>>>>
>>>>Have you ever made any? ;-)
>>>
>>> No
>>
>>LOL how well do I know thee, let me count the ways ..... <g>
>
> lol
>
>>>>We are not lovers of very sweet stuff.
>>>
>>> What if you take a standard recipe and reduce the sugar by 75%?
>>
>>I'm not sure it would work, but anyway, himself isn't too enamoured with
>>meringue ...
>
> Pavlovas are a big deal here. I like them in moderation.
>
>>>>I mostly make savoury things but I do make apple pies, usually sweetened
>>>>with a little maple syrup and I add a few sultanas and chopped nuts.
>>>
>>> That sounds nice.
>>
>>Well, they are very popular around these 'ere part <g> We are down in N.
>>Yorks at present and a woman has just brought me a load of windfall apples
>>... so I guess they are a bit too popular ...
>
> Are you saying she's hoping to get the apples back from you as apple
> pies?

That is the general impression ... <g>


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

On 21/09/2015 9:19 AM, Ophelia wrote:
>

>>> Well, they are very popular around these 'ere part <g> We are down
>>> in N.
>>> Yorks at present and a woman has just brought me a load of windfall
>>> apples
>>> ... so I guess they are a bit too popular ...
>>
>> Are you saying she's hoping to get the apples back from you as apple
>> pies?
>
> That is the general impression ... <g>
>
>
I've just been given about 20lbs of apples of an unrecognisable variety.
I have stewed and moulied all the bruised ones and the mush is currently
in a jelly bag, dripping into a pan for jelly. I don't think the yield
will be very good. I think I will add some of the deep red apples from
my ornamental crab-apple tree to add a bit of colour.
Graham

"graham" > wrote in message
...
> On 21/09/2015 9:19 AM, Ophelia wrote:
>>
>
>>>> Well, they are very popular around these 'ere part <g> We are down
>>>> in N.
>>>> Yorks at present and a woman has just brought me a load of windfall
>>>> apples
>>>> ... so I guess they are a bit too popular ...
>>>
>>> Are you saying she's hoping to get the apples back from you as apple
>>> pies?
>>
>> That is the general impression ... <g>
>>
>>
> I've just been given about 20lbs of apples of an unrecognisable variety. I
> have stewed and moulied all the bruised ones and the mush is currently in
> a jelly bag, dripping into a pan for jelly. I don't think the yield will
> be very good. I think I will add some of the deep red apples from my
> ornamental crab-apple tree to add a bit of colour.

Enjoy)

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

On Sunday, September 20, 2015 at 2:42:31 PM UTC-4, Brooklyn1 wrote:

> I don't know anyone who doesn't love coconut cream
> pie... I love coconut cream pie but I love coconut custard pie more...

And here's the results of a survey of people's favorite pies.

<http://www.epicurious.com/archive/blogs/editor/2008/04/americas-favori.html>

I see it's a few years old, but I can't imagine a sea change in people's
taste in pies in that amount of time.

Cindy Hamilton

On 2015-09-21 1:09 PM, Cindy Hamilton wrote:
> On Sunday, September 20, 2015 at 2:42:31 PM UTC-4, Brooklyn1 wrote:
>
>> I don't know anyone who doesn't love coconut cream
>> pie... I love coconut cream pie but I love coconut custard pie more...
>
> And here's the results of a survey of people's favorite pies.
>
> <http://www.epicurious.com/archive/blogs/editor/2008/04/americas-favori.html>
>
> I see it's a few years old, but I can't imagine a sea change in people's
> taste in pies in that amount of time.
>

It doesn't surprise me that apple pie is at the top of the list, though
it sure isn't at the top of my list. Nor does it surprise me that
rhubarb or even the abomination of rhubarb and strawberry did not make
it, though I think that those who like rhubarb would rank it high. Even
cherry, my favourite, ranked only fourth. I will blame that on too many
people basing their ranking on canned cherry filling instead of a real
fresh sour cherry pie. I find it hard to accept that blueberry ranked
higher than peach.

On 2015-09-21, > wrote:

> You haven't lived if you haven't had apple jelly.

Gotta have it for a Jezebel sauce.

nb

On Monday, September 21, 2015 at 3:17:28 PM UTC-4, Dave Smith wrote:
> Even
> cherry, my favourite, ranked only fourth. I will blame that on too many
> people basing their ranking on canned cherry filling instead of a real
> fresh sour cherry pie.

I'm a sour cherry pie slut. Good ones, bad ones, even those truly awful
Hostess cherry pies. Granted, I prefer good ones, but I'll even enjoy
some pretty bad ones (although I'm likely to leave the crust behind if
it's bad enough).

On a marginally related topic, I accidentally bought some mealy apples
(some sort of Paula Red derivative, I think). I'll probably make apple
crisp tomorrow night. They're locally grown and quite fresh. Just
not what I want in an eating apple.

Cindy Hamilton

On 2015-09-21 3:10 PM, wrote:

>> Jelly bag? That's a new one on me. You're straining out all the
>> apple pulp?
>
> You haven't lived if you haven't had apple jelly.
>


My mother used to make crab apple jelly. It would really stink up the
house when she cooked it up, but the end result was delicious.

On 2015-09-21 4:09 PM, Cindy Hamilton wrote:
> On Monday, September 21, 2015 at 3:17:28 PM UTC-4, Dave Smith wrote:
>> Even
>> cherry, my favourite, ranked only fourth. I will blame that on too many
>> people basing their ranking on canned cherry filling instead of a real
>> fresh sour cherry pie.
>
> I'm a sour cherry pie slut.

;-)


> Good ones, bad ones, even those truly awful
> Hostess cherry pies. Granted, I prefer good ones, but I'll even enjoy
> some pretty bad ones (although I'm likely to leave the crust behind if
> it's bad enough).

Those truly awful ones may be the standard by which some people are
rating cherry pie by. I have had enough really great sour cherry pies
that I tend to avoid the bad ones. They are too much of a
disappointment. I feel the same way about Black Forest Cake. I had a
lot of really good Black Forest Cake in my youth and later on I had so
many disappointments. I am reluctant to buy one because it is likely to
let me down.


> On a marginally related topic, I accidentally bought some mealy apples
> (some sort of Paula Red derivative, I think). I'll probably make apple
> crisp tomorrow night. They're locally grown and quite fresh. Just
> not what I want in an eating apple.

IMO, a good cooking apple is one that is a little tart and will
maintain some texture when cooked.

On 2015-09-21, Dave Smith > wrote:

> My mother used to make crab apple jelly. It would really stink up the
> house when she cooked it up, but the end result was delicious.

I had home canned crab apple jelly when I was a kid. Never smelled the making,
but the eating was unforgettable.

nb

On Mon, 21 Sep 2015 10:09:29 -0700 (PDT), Cindy Hamilton
> wrote:

>On Sunday, September 20, 2015 at 2:42:31 PM UTC-4, Brooklyn1 wrote:
>
>> I don't know anyone who doesn't love coconut cream
>> pie... I love coconut cream pie but I love coconut custard pie more...
>
>And here's the results of a survey of people's favorite pies.
>
><http://www.epicurious.com/archive/blogs/editor/2008/04/americas-favori.html>
>
>I see it's a few years old, but I can't imagine a sea change in people's
>taste in pies in that amount of time.
>
>Cindy Hamilton


I have tried to track down the sample composition and methodology used
for this study, as either could influence the results.

Best I can find is that it was started January 2nd 2008, and the
report issued in March of 2008.

That date made me a tad suspicious of pumpkin coming in 2nd. Might
have been influenced by the proximity of the holidays, as the other
ranks might have been, too.

And folks were asked to pick their 3 favorites. Again, without looking
at the data it is hard to know how reliable the ranks and percentages
are, but such questions are often asked by 1st, 2nd, 3rd rank and then
combined in various ways to see differences.

On 9/21/2015 3:17 PM, Dave Smith wrote:
> On 2015-09-21 1:09 PM, Cindy Hamilton wrote:
>> On Sunday, September 20, 2015 at 2:42:31 PM UTC-4, Brooklyn1 wrote:
>>
>>> I don't know anyone who doesn't love coconut cream
>>> pie... I love coconut cream pie but I love coconut custard pie more...
>>
>> And here's the results of a survey of people's favorite pies.
>>
>> <http://www.epicurious.com/archive/blogs/editor/2008/04/americas-favori.html>
>>
>>
>> I see it's a few years old, but I can't imagine a sea change in people's
>> taste in pies in that amount of time.
>>
>
> It doesn't surprise me that apple pie is at the top of the list, though
> it sure isn't at the top of my list. Nor does it surprise me that
> rhubarb or even the abomination of rhubarb and strawberry did not make
> it, though I think that those who like rhubarb would rank it high. Even
> cherry, my favourite, ranked only fourth. I will blame that on too many
> people basing their ranking on canned cherry filling instead of a real
> fresh sour cherry pie. I find it hard to accept that blueberry ranked
> higher than peach.
>
>

I'd rank peach higher too, but I see a lot more blueberry available both
in bakeries and frozen. Can't say I've ever had cherry that was not
from canned.

On 2015-09-21 21:00, Ed Pawlowski wrote:

>> It doesn't surprise me that apple pie is at the top of the list, though
>> it sure isn't at the top of my list. Nor does it surprise me that
>> rhubarb or even the abomination of rhubarb and strawberry did not make
>> it, though I think that those who like rhubarb would rank it high. Even
>> cherry, my favourite, ranked only fourth. I will blame that on too many
>> people basing their ranking on canned cherry filling instead of a real
>> fresh sour cherry pie. I find it hard to accept that blueberry ranked
>> higher than peach.
>>
>>
>
> I'd rank peach higher too, but I see a lot more blueberry available both
> in bakeries and frozen. Can't say I've ever had cherry that was not
> from canned.


Sorry to hear that. A fresh sour cherry pie is incredible. When made
with canned filling they are mediocre at best.

Blueberry pie is better than no pie, but it is not very high on my list
of. In fact, I am not crazy about berries in pies. I prefer them
uncooked. They can be fresh or thawed from frozen. Berry pies tend to
be a little overwhelming.

On Mon, 21 Sep 2015 16:19:12 +0100, "Ophelia" >
wrote:

>
>
> "Bruce" > wrote in message
> ...
> >
> > Are you saying she's hoping to get the apples back from you as apple
> > pies?
>
> That is the general impression ... <g>

That's not bad trade. I'd do it even if the hints weren't given.

--

sf

"sf" > wrote in message
...
> On Thu, 17 Sep 2015 09:31:58 -0400, Dave Smith
> > wrote:
>
>> I can get dried orange zest at the Bulk Barn but I have never been
>> impressed with it. Now that I don't have a gall bladder and can eat
>> oranges, we have them on hand most of the time.
>
> I'd be candying my orange rinds if I had that kind of supply. As it
> is, I freeze them and candy them when I get enough to make it
> worthwhile.

I have never had any luck with candying them. I just wind up with a sticky
mess.

"sf" > wrote in message
...
> On Mon, 21 Sep 2015 16:19:12 +0100, "Ophelia" >
> wrote:
>
>>
>>
>> "Bruce" > wrote in message
>> ...
>> >
>> > Are you saying she's hoping to get the apples back from you as apple
>> > pies?
>>
>> That is the general impression ... <g>
>
> That's not bad trade. I'd do it even if the hints weren't given.

Of course!


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

On Monday, September 21, 2015 at 6:54:49 PM UTC-4, Boron Elgar wrote:
> On Mon, 21 Sep 2015 10:09:29 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Sunday, September 20, 2015 at 2:42:31 PM UTC-4, Brooklyn1 wrote:
> >
> >> I don't know anyone who doesn't love coconut cream
> >> pie... I love coconut cream pie but I love coconut custard pie more...
> >
> >And here's the results of a survey of people's favorite pies.
> >
> ><http://www.epicurious.com/archive/blogs/editor/2008/04/americas-favori.html>
> >
> >I see it's a few years old, but I can't imagine a sea change in people's
> >taste in pies in that amount of time.
> >
> >Cindy Hamilton
>
>
> I have tried to track down the sample composition and methodology used
> for this study, as either could influence the results.
>
> Best I can find is that it was started January 2nd 2008, and the
> report issued in March of 2008.
>
> That date made me a tad suspicious of pumpkin coming in 2nd. Might
> have been influenced by the proximity of the holidays, as the other
> ranks might have been, too.
>
> And folks were asked to pick their 3 favorites. Again, without looking
> at the data it is hard to know how reliable the ranks and percentages
> are, but such questions are often asked by 1st, 2nd, 3rd rank and then
> combined in various ways to see differences.

Well, yeah. npr.org also had a self-selected survey, which I discounted
on the basis of sample bias.

Cindy Hamilton

On Monday, September 21, 2015 at 9:21:03 PM UTC-4, Dave Smith wrote:
> On 2015-09-21 21:00, Ed Pawlowski wrote:
>
> >> It doesn't surprise me that apple pie is at the top of the list, though
> >> it sure isn't at the top of my list. Nor does it surprise me that
> >> rhubarb or even the abomination of rhubarb and strawberry did not make
> >> it, though I think that those who like rhubarb would rank it high. Even
> >> cherry, my favourite, ranked only fourth. I will blame that on too many
> >> people basing their ranking on canned cherry filling instead of a real
> >> fresh sour cherry pie. I find it hard to accept that blueberry ranked
> >> higher than peach.
> >>
> >>
> >
> > I'd rank peach higher too, but I see a lot more blueberry available both
> > in bakeries and frozen. Can't say I've ever had cherry that was not
> > from canned.
>
>
> Sorry to hear that. A fresh sour cherry pie is incredible. When made
> with canned filling they are mediocre at best.
>
> Blueberry pie is better than no pie, but it is not very high on my list
> of. In fact, I am not crazy about berries in pies. I prefer them
> uncooked. They can be fresh or thawed from frozen. Berry pies tend to
> be a little overwhelming.

I'm partial to fresh (uncooked) strawberry pie. I very rarely see them,
so I'd never bother mentioning it as a favorite.

Cindy Hamilton

On Tue, 22 Sep 2015 03:31:16 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, September 21, 2015 at 6:54:49 PM UTC-4, Boron Elgar wrote:
>> On Mon, 21 Sep 2015 10:09:29 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Sunday, September 20, 2015 at 2:42:31 PM UTC-4, Brooklyn1 wrote:
>> >
>> >> I don't know anyone who doesn't love coconut cream
>> >> pie... I love coconut cream pie but I love coconut custard pie more...
>> >
>> >And here's the results of a survey of people's favorite pies.
>> >
>> ><http://www.epicurious.com/archive/blogs/editor/2008/04/americas-favori.html>
>> >
>> >I see it's a few years old, but I can't imagine a sea change in people's
>> >taste in pies in that amount of time.
>> >
>> >Cindy Hamilton
>>
>>
>> I have tried to track down the sample composition and methodology used
>> for this study, as either could influence the results.
>>
>> Best I can find is that it was started January 2nd 2008, and the
>> report issued in March of 2008.
>>
>> That date made me a tad suspicious of pumpkin coming in 2nd. Might
>> have been influenced by the proximity of the holidays, as the other
>> ranks might have been, too.
>>
>> And folks were asked to pick their 3 favorites. Again, without looking
>> at the data it is hard to know how reliable the ranks and percentages
>> are, but such questions are often asked by 1st, 2nd, 3rd rank and then
>> combined in various ways to see differences.
>
>Well, yeah. npr.org also had a self-selected survey, which I discounted
>on the basis of sample bias.
>
>Cindy Hamilton

Smart lady.

On 2015-09-22 6:32 AM, Cindy Hamilton wrote:

>> Blueberry pie is better than no pie, but it is not very high on my list
>> of. In fact, I am not crazy about berries in pies. I prefer them
>> uncooked. They can be fresh or thawed from frozen. Berry pies tend to
>> be a little overwhelming.
>
> I'm partial to fresh (uncooked) strawberry pie. I very rarely see them,
> so I'd never bother mentioning it as a favorite.

I have seen them. I have had it. I disliked it even more than raspberry
pie. It is a waste of good berries. I am also not a fan of strawberry
rhubarb. I consider it to be a waste of good rhubarb and good
strawberries. I know that lots of people don't like rhubarb, but I rank
a good rhubarb pie near the top of the list.

On 2015-09-22, Dave Smith > wrote:

> strawberries. I know that lots of people don't like rhubarb, but I rank
> a good rhubarb pie near the top of the list.

My maternayl granny usta make rhubarb pie. The only rhubarb pie I've
ever eaten that was edible. Yum!

nb

On 23/09/2015 12:01 AM, notbob wrote:
> On 2015-09-22, Dave Smith > wrote:
>
>> strawberries. I know that lots of people don't like rhubarb, but I rank
>> a good rhubarb pie near the top of the list.
>
> My maternayl granny usta make rhubarb pie. The only rhubarb pie I've
> ever eaten that was edible. Yum!
>
> nb
>

Never had a rhubarb pie but my mother used to make a dessert from
rhubarb that resembled the one in the recipe below;

http://www.thedutchtable.com/2015/05/rabarbervla.html

She also used to simply stew the stalks until they had broken down, much
like this recipe. She used to use cinnamon as well.

http://tinyurl.com/oamz4sv

--

Xeno

Cindy Hamilton wrote:
>Boron Elgar wrote:
>>Cindy Hamilton wrote:
>> >Brooklyn1 wrote:
>> >
>> >> I don't know anyone who doesn't love coconut cream
>> >> pie... I love coconut cream pie but I love coconut custard pie more...
>> >
>> >And here's the results of a survey of people's favorite pies.
>> >
>> ><http://www.epicurious.com/archive/blogs/editor/2008/04/americas-favori.html>
>> >
>> >I see it's a few years old, but I can't imagine a sea change in people's
>> >taste in pies in that amount of time.
>> >
>> I have tried to track down the sample composition and methodology used
>> for this study, as either could influence the results.
>>
>> Best I can find is that it was started January 2nd 2008, and the
>> report issued in March of 2008.
>>
>> That date made me a tad suspicious of pumpkin coming in 2nd. Might
>> have been influenced by the proximity of the holidays, as the other
>> ranks might have been, too.
>>
>> And folks were asked to pick their 3 favorites. Again, without looking
>> at the data it is hard to know how reliable the ranks and percentages
>> are, but such questions are often asked by 1st, 2nd, 3rd rank and then
>> combined in various ways to see differences.
>
>Well, yeah. npr.org also had a self-selected survey, which I discounted
>on the basis of sample bias.

That survey isn't accurate as it does not take geographical location
into account.

My grandmother made the best pie with greengage plums from her own
trees, unfortunately I haven't the recipe, but I did plant a greengage
plum tree.

My favorites:

1. Nesselrode (by far the best, and the sexiest)
http://www.fyi.tv/shows/the-feed/recipes/nesselrode-pie

2. Mincemeat (much preferred to pumpkin for Thanksgiving).
http://www.epicurious.com/recipes/fo...eat-pie-104437

3. Dutch Apple (prefered to plain apple).
http://www.chowhound.com/recipes/dutch-apple-pie-30859

Apple Pie Filling from Dehydrated Apples

The nicest apple pies I've ever made were when the filling was
prepared from dried (dehydrated) apples, the apple flavor is more
intense and the texture less mushy; obviously there is less work
and no waste. Dried apples are easily available from stupidmarkets
at reasonable prices especially from markets that sell bulk and from
so-called health food shops. And of course there are no storage
problems with dehydrated fruits.

One pound of dehydated apples equals approximately ten pounds of
fresh. To one pound of dehydrated apples add 2 quarts of water and
*slowly* bring to a gentle boil, stir occasionally and cook 5 minutes,
covered. Turn off heat and let rest, covered, till room temperature.
Make a slurry of cornstarch and cold water; bring apples back to boil
and add cornstarch mixture and cook until thick and clear. Turn off
heat.

While still hot carefully blend in sugar (about 1 pound), a pinch of
salt, butter (about 2 ounces), a tsp of cinnamon, 1/4 tsp nutmeg and
the juice of one lemon. Cool throughly. May be refrigerated up to
two days for later use.

Scale about 3 1/2 cups filling into each unbaked pie crust, cover with
topcrust and bake at 425 degrees F for about 45 minutes, until crust
is nicely browned.

I've not yet used freeze dried apples for pie but I intend to soon:
http://shop.honeyville.com/freeze-dried-apples.html

On Tue, 22 Sep 2015 12:01:19 -0400, Boron Elgar
> wrote:

snip
>
>Hostess is the baking company that makes cupcakes that have a white
>swirl in the hard chocolate frosting and a white filling inside, as
>well as Twinkies, Snowballs and Hostess fruit pies.
>
>When I was a kid, the darn things were actually quite yummy. I have
>not had them in 45+ years so Lord only knows what is in them now.I
>probably do not even want to know.
>
>http://hostesscakes.com/products

We had both Twinkies and Cupcakes after they were brought back. They
are half the size, the cake tends to be dry, the filling is not nice.
Occasionally, when we would be getting gas for the truck, I used to
go into the convenience store and get a package of Hostess cupcakes.
The filling, frosting and cake were still good but half the size of
those in our younger years. Not so any more.
Janet US

On 2015-09-22 10:32 AM, Xeno wrote:
> On 23/09/2015 12:01 AM, notbob wrote:
>> On 2015-09-22, Dave Smith > wrote:
>>
>>> strawberries. I know that lots of people don't like rhubarb, but I rank
>>> a good rhubarb pie near the top of the list.
>>
>> My maternayl granny usta make rhubarb pie. The only rhubarb pie I've
>> ever eaten that was edible. Yum!
>>
>> nb
>>
>
> Never had a rhubarb pie but my mother used to make a dessert from
> rhubarb that resembled the one in the recipe below;
>
> http://www.thedutchtable.com/2015/05/rabarbervla.html
>
> She also used to simply stew the stalks until they had broken down, much
> like this recipe. She used to use cinnamon as well.
>
> http://tinyurl.com/oamz4sv

My parents always had rhubarb in the garden and everyone in the family
loved it. We had rhubarb pies (not *******ized with strawberry) and
stewed rhubarb. We even nibbled on it straight out of the garden.

I have never managed to convert my wife to liking rhubarb in any form.
She will occasionally eat a small piece of pie made with the first
tender stalks of spring, but is usually it for her for the year.

>

On Tue, 22 Sep 2015 10:58:41 -0600, Janet B >
wrote:

>On Tue, 22 Sep 2015 12:01:19 -0400, Boron Elgar
> wrote:
>
>snip
>>
>>Hostess is the baking company that makes cupcakes that have a white
>>swirl in the hard chocolate frosting and a white filling inside, as
>>well as Twinkies, Snowballs and Hostess fruit pies.
>>
>>When I was a kid, the darn things were actually quite yummy. I have
>>not had them in 45+ years so Lord only knows what is in them now.I
>>probably do not even want to know.
>>
>>http://hostesscakes.com/products
>
>We had both Twinkies and Cupcakes after they were brought back. They
>are half the size, the cake tends to be dry, the filling is not nice.
>Occasionally, when we would be getting gas for the truck, I used to
>go into the convenience store and get a package of Hostess cupcakes.
>The filling, frosting and cake were still good but half the size of
>those in our younger years. Not so any more.
>Janet US


They used to have little chocolate covered donuts that has a topknot
swirl of the white "cream" filling under the chocolate. Six to a pack,
as I recall - that is how small they were. I *loved* those things.

One of their bakeries was in or near Detroit and they took customer
complaints very seriously back in the ancient times. A neighbor's mom
wrote them that she had gotten a pack of those donuts and the cream
filling was missing on two donuts. Someone from Hostess arrived with
a huge case of the things. We neighborhood kids feasted for days.

On 22/09/2015 10:51 AM, Ophelia wrote:
>

>> Hostess is the baking company that makes cupcakes that have a white
>> swirl in the hard chocolate frosting and a white filling inside, as
>> well as Twinkies, Snowballs and Hostess fruit pies.
>>
>> When I was a kid, the darn things were actually quite yummy. I have
>> not had them in 45+ years so Lord only knows what is in them now.I
>> probably do not even want to know.
>>
>> http://hostesscakes.com/products
>
> I didn't know what empanada was, but I see these are shaped like wee
> pasties))
>
> I don't think I would like your hostess cakes though
>
> Thanks very much
>
I think you would find them sickeningly sweet.
Graham

"graham" > wrote in message
...
> On 22/09/2015 10:51 AM, Ophelia wrote:
>>
>
>>> Hostess is the baking company that makes cupcakes that have a white
>>> swirl in the hard chocolate frosting and a white filling inside, as
>>> well as Twinkies, Snowballs and Hostess fruit pies.
>>>
>>> When I was a kid, the darn things were actually quite yummy. I have
>>> not had them in 45+ years so Lord only knows what is in them now.I
>>> probably do not even want to know.
>>>
>>> http://hostesscakes.com/products
>>
>> I didn't know what empanada was, but I see these are shaped like wee
>> pasties))
>>
>> I don't think I would like your hostess cakes though
>>
>> Thanks very much
>>
> I think you would find them sickeningly sweet.

Yes, I think you are right.


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

On 9/22/2015 1:10 PM, graham wrote:

> I think you would find them sickeningly sweet.
>
That sentence should be shortened by a word and a bit.

On Tuesday, September 22, 2015 at 3:40:35 PM UTC-4, Ophelia wrote:
> "Cindy Hamilton" > wrote in message
> ...
> > On Tuesday, September 22, 2015 at 12:57:31 PM UTC-4, Ophelia wrote:
> >> "Cindy Hamilton" > wrote in message

> >> > (Their most famous product is the Twinkie, a small loaf of
> >> > sponge cake filled with sweetened whipped vegetable shortening.)
> >>
> >> eww. Are they still popular?
> >
> > Apparently, they sell 500 million of them per year.
> >
> > <http://www.forbes.com/sites/stevenbertoni/2015/04/15/twinkie-billion-dollar-comeback-hostess-metropoulos-apollo-jhawar/>
>
> Oh MY!!!! I know it has been denied here but I am still of the opinion
> that the preference for sweet things in US is far greater than in UK.

Hard to say. 500 million Twinkies is a little more than 1 per person per year.
I certainly haven't eaten my share in decades.

I doubt the deep-fried Twinkie can really compete with the deep-fried
Mars bar.

Still, our sugar consumption is high: 126.4 grams per day,
compared with 93.2 grams per day in the U.K.

<http://www.washingtonpost.com/news/wonkblog/wp/2015/02/05/where-people-around-the-world-eat-the-most-sugar-and-fat/>

I wonder if that includes high-fructose corn syrup, or just sucrose, or all
sources. A big portion of U.S. sugar consumption is sodas; a lot of people
drink Coke or Pepsi instead of coffee or tea.

Cindy Hamilton

On Tue, 22 Sep 2015 13:10:05 -0400, Boron Elgar
> wrote:

>On Tue, 22 Sep 2015 10:58:41 -0600, Janet B >
>wrote:
>
>>On Tue, 22 Sep 2015 12:01:19 -0400, Boron Elgar
> wrote:
>>
>>snip
>>>
>>>Hostess is the baking company that makes cupcakes that have a white
>>>swirl in the hard chocolate frosting and a white filling inside, as
>>>well as Twinkies, Snowballs and Hostess fruit pies.
>>>
>>>When I was a kid, the darn things were actually quite yummy. I have
>>>not had them in 45+ years so Lord only knows what is in them now.I
>>>probably do not even want to know.
>>>
>>>http://hostesscakes.com/products
>>
>>We had both Twinkies and Cupcakes after they were brought back. They
>>are half the size, the cake tends to be dry, the filling is not nice.
>>Occasionally, when we would be getting gas for the truck, I used to
>>go into the convenience store and get a package of Hostess cupcakes.
>>The filling, frosting and cake were still good but half the size of
>>those in our younger years. Not so any more.
>>Janet US
>
>
>They used to have little chocolate covered donuts that has a topknot
>swirl of the white "cream" filling under the chocolate. Six to a pack,
>as I recall - that is how small they were. I *loved* those things.
>
>One of their bakeries was in or near Detroit and they took customer
>complaints very seriously back in the ancient times. A neighbor's mom
>wrote them that she had gotten a pack of those donuts and the cream
>filling was missing on two donuts. Someone from Hostess arrived with
>a huge case of the things. We neighborhood kids feasted for days.

The good old days
Janet US

On 22/09/2015 2:36 PM, Cindy Hamilton wrote:
> On Tuesday, September 22, 2015 at 3:40:35 PM UTC-4, Ophelia wrote:
>> "Cindy Hamilton" > wrote in message
>> ...
>>> On Tuesday, September 22, 2015 at 12:57:31 PM UTC-4, Ophelia wrote:
>>>> "Cindy Hamilton" > wrote in message
>
>>>>> (Their most famous product is the Twinkie, a small loaf of
>>>>> sponge cake filled with sweetened whipped vegetable shortening.)
>>>>
>>>> eww. Are they still popular?
>>>
>>> Apparently, they sell 500 million of them per year.
>>>
>>> <http://www.forbes.com/sites/stevenbertoni/2015/04/15/twinkie-billion-dollar-comeback-hostess-metropoulos-apollo-jhawar/>
>>
>> Oh MY!!!! I know it has been denied here but I am still of the opinion
>> that the preference for sweet things in US is far greater than in UK.
>
> Hard to say. 500 million Twinkies is a little more than 1 per person per year.
> I certainly haven't eaten my share in decades.
>
> I doubt the deep-fried Twinkie can really compete with the deep-fried
> Mars bar.
>
Remember, that's a Scottish monstrosity and they are trying to leave the UK!
Graham

On 2015-09-22 1:10 PM, Boron Elgar wrote:

> They used to have little chocolate covered donuts that has a topknot
> swirl of the white "cream" filling under the chocolate. Six to a pack,
> as I recall - that is how small they were. I *loved* those things.
>
> One of their bakeries was in or near Detroit and they took customer
> complaints very seriously back in the ancient times. A neighbor's mom
> wrote them that she had gotten a pack of those donuts and the cream
> filling was missing on two donuts. Someone from Hostess arrived with
> a huge case of the things. We neighborhood kids feasted for days.
>

Some companies are better than others at dealing with problems. Years
ago I bought a Vachon Cream Horn at a local store. When I bit into it I
noticed a greenish hue in the cream filling. I spit it out and
examined the item closer and noticed a fuzzy white texture on the
chocolate icing. I wrote to Vachon and explained what I found on their
product. A couple weeks later I opened my mailbox and found a box with a
dozen butter tarts. They were stale and smashed. They tried.

I had much better luck with E.D. Smith when I complained about biting
into a cherry stone in a jar of their sour cherry jam. They sent me a
nice letter and enclosed a couple dozen coupons for an assortment of
their products. They had coupons for jams, ketchup, chili sauce, juices
and pie filling. That was much better than some squashed stale tarts.

On Tue, 22 Sep 2015 15:39:37 -0600, Janet B >
wrote:

>On Tue, 22 Sep 2015 13:10:05 -0400, Boron Elgar
> wrote:
>

>>One of their bakeries was in or near Detroit and they took customer
>>complaints very seriously back in the ancient times. A neighbor's mom
>>wrote them that she had gotten a pack of those donuts and the cream
>>filling was missing on two donuts. Someone from Hostess arrived with
>>a huge case of the things. We neighborhood kids feasted for days.
>
>The good old days
>Janet US

For sure. Parents actually allowed things like that to happen.
Imagine.