"Sqwertz" > wrote in message
...
> On Tue, 24 Oct 2017 21:19:00 -0700, Julie Bove wrote:
>
>> We don't need any jam and wouldn't eat any kind of sweet syrup. What else
>> can I do with them? Thanks!
>
> Lets see how many suckers respond this time...
>
> -sw


So far YOU are up to five responses, sucker.

Cheri

"Cheri" wrote in message news
"Ophelia" > wrote in message
...
> "Cheri" wrote in message news >
> "Sqwertz" > wrote in message
> ...
>> On Tue, 24 Oct 2017 21:19:00 -0700, Julie Bove wrote:
>>
>>> We don't need any jam and wouldn't eat any kind of sweet syrup. What
>>> else
>>> can I do with them? Thanks!
>>
>> Lets see how many suckers respond this time...
>>
>> -sw
>
>
> You just did, no impulse control.
>
> Cheri
>
> ==
>
> lol so he did, and the first one to do so)

He's taking Dave's place for this round.

Cheri

==

Yup! ;p



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

"U.S. Janet B." wrote in message
...

On Wed, 25 Oct 2017 15:05:24 -0400, Dave Smith
> wrote:

>On 2017-10-25 1:55 PM, Janet wrote:
>> In article >, says...
>
>>> We don't need any jam and wouldn't eat any kind of sweet syrup. What
>>> else
>>> can I do with them? Thanks!
>>
>> Don't bother thinking up seven excuses why you can't make
>> this/nobody in Bothell would eat it. Save your breath for the panting
>> gardener.
>>
>
>It beats me why anyone would bother to offer any suggestions to her.
>They would just give her the opportunity to post about why she can't do
>those things. We have all been there and done that. Yet, people here
>still seem to get sucked into responding and getting shot down.

Currently we are responding to each other.
Janet US

==




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

"Wayne Boatwright" wrote in message
9.44...

On Wed 25 Oct 2017 07:07:41p, Dave Smith told us...

> On 2017-10-25 7:22 PM, jmcquown wrote:
>>
>> I wonder what she's going to fill the freezer with when she gets
>> rid of the fruit?
>
> The meat that she cooked when she got home from the grocery store.
>

Or she could rawl into the empty space and close the door behind her.

Wayne Boatwright

==




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

On 10/25/2017 9:39 PM, Bruce wrote:
> On Wed, 25 Oct 2017 15:58:53 GMT, "l not -l" > wrote:
>
>>
>> On 25-Oct-2017, Ed Pawlowski > wrote:
>>
>>> On 10/25/2017 9:20 AM, Gary wrote:
>>>>
>>>> Well here we go. I'll bite.
>>>> All suggestions submitted for your disapproval. :-D
>>>>
>>>> 1) Bag of strawberries, buy pound cake and make shortcake
>>>> with some whipped cream.
>>>>
>>>> 2) Peach slices with vanilla ice cream is so good.
>>>>
>>>> 3) Put them ALL together and make some mixed fruit pies.
>>>>
>>>> 4) Save them for more smoothies. If people like them so much
>>>> there's no reason they can't still enjoy them even if
>>>> it's cold outside. Will be warm inside, right?
>>>>
>>>> 5) Keep the damn berries in your freezer until you want them
>>>>
>>>> 6) Eat thawed berries with vanilla ice cream.
>>>>
>>>> 7) Give them to your gardener
>>>>
>>>> 8) give them to the poor guy you are cooking for
>>>> and his dog
>>>>
>>>> 9) Eat them plain - fruit is good for you
>>>>
>>>> 10) send them to Bruce
>>>>
>>>> 11) Just toss them out
>>>>
>>>> 12) Quit buying in bulk so often
>>>>
>>>> HTH! ;0
>>>>
>>>
>>> I've done most of them but the postage to send them to Bruce
>>> was
>>> prohibitive.
>> Next time, just snip the ingredient list from the package and
>> send that to him. Much cheaper postage.
>
> The ingredients of frozen fruit... one hopes that would just be...
> frozen fruit. Or do you have brands over there that add xantham gum,
> unpronouncable (except by Cindy) chemicals, anti-coagulants, fresh
> keepers and unnatural flavours?
>


On a bag of peach slices:
Ingredients: PEACHES, CITRIC ACID (TO PROMOTE COLOR RETENTION) AND
ASCORBIC ACID (TO PROMOTE COLOR RETENTION).

Not so bad really, I use ascorbic acid at times to prevent discoloration.

On 2017-10-26, cshenk > wrote:

> Hey, I got to many grapes some time back.

> Any ideas there?

Julia Childs did a baking show (Baking With Julia?) where she had on
some pro baker lady who used grape skins to derive her sourdough
starter yeast. IOW, her guest got the natural yeast present on some
of the grape skins. You might be able to find that particular episode
online.

nb

On 10/25/2017 7:39 PM, Bruce wrote:
> he ingredients of frozen fruit... one hopes


**** OFF AND DIE YOU MOTHER****ING ASSHOLE!

On 10/25/2017 7:41 PM, Bruce wrote:
> I don't like" LOLs. One of the symptoms of your junior school
> attitude.

**** OFF AND DIE YOU MOTHER****ING ASSHOLE!

On 10/25/2017 8:22 PM, Sqwertz wrote:
> the list of goes on forever...
>
> -sw
>
-----------------------------------------------------------------------------------
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw

On 10/25/2017 8:30 PM, Sqwertz wrote:
> She has gremlins that just leave food randomly around the house
>
-----------------------------------------------------------------------------------
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw

On 10/25/2017 9:00 PM, Cheri wrote:
> "Sqwertz" > wrote in message
> ...
>> On Tue, 24 Oct 2017 21:19:00 -0700, Julie Bove wrote:
>>
>>> We don't need any jam and wouldn't eat any kind of sweet syrup. What
>>> else
>>> can I do with them? Thanks!
>>
>> Lets see how many suckers respond this time...
>>
>> -sw
>
>
> So far YOU are up to five responses, sucker.
>
> Cheri

LOLOLOL!

On 10/26/2017 8:55 AM, notbob wrote:
> On 2017-10-26, cshenk > wrote:
>
>> Hey, I got to many grapes some time back.
>
>> Any ideas there?
>
> Julia Childs did a baking show (Baking With Julia?) where she had on
> some pro baker lady who used grape skins to derive her sourdough
> starter yeast. IOW, her guest got the natural yeast present on some
> of the grape skins. You might be able to find that particular episode
> online.
>
> nb
>

Wow, SUPERB tip, nb!

TNX, been thinking about sourdough since I saw the episode on ATK a week
back.

On 2017-10-26 10:52 AM, Casa de los peregrinos wrote:
> On 10/26/2017 8:55 AM, notbob wrote:
>> On 2017-10-26, cshenk > wrote:
>>
>>> Hey, I got to many grapes some time back.
>>
>>> Any ideas there?
>>
>> Julia Childs did a baking show (Baking With Julia?) where she had on
>> some pro baker lady who used grape skins to derive her sourdough
>> starter yeast.Â* IOW, her guest got the natural yeast present on some
>> of the grape skins.Â* You might be able to find that particular episode
>> online.Â*
>>
>> nb
>>
>
> Wow, SUPERB tip, nb!
>
> TNX, been thinking about sourdough since I saw the episode on ATK a week
> back.

Actually, those yeast cells will be replaced by the strain that is on
the wheat grains and therefore in the flour. After all, wine yeast is
different to beer yeast and this is an analogous situation.
Graham

On Thu, 26 Oct 2017 10:47:07 -0400, Ed Pawlowski > wrote:

>On 10/25/2017 9:39 PM, Bruce wrote:
>> On Wed, 25 Oct 2017 15:58:53 GMT, "l not -l" > wrote:
>>
>>>
>>> On 25-Oct-2017, Ed Pawlowski > wrote:
>>>
>>>> I've done most of them but the postage to send them to Bruce
>>>> was
>>>> prohibitive.

>>> Next time, just snip the ingredient list from the package and
>>> send that to him. Much cheaper postage.
>>
>> The ingredients of frozen fruit... one hopes that would just be...
>> frozen fruit. Or do you have brands over there that add xantham gum,
>> unpronouncable (except by Cindy) chemicals, anti-coagulants, fresh
>> keepers and unnatural flavours?
>>
>On a bag of peach slices:
>Ingredients: PEACHES, CITRIC ACID (TO PROMOTE COLOR RETENTION) AND
>ASCORBIC ACID (TO PROMOTE COLOR RETENTION).
>
>Not so bad really, I use ascorbic acid at times to prevent discoloration.

Isn't that vitamin C? Innocent, I think so too.

On 26 Oct 2017 14:55:22 GMT, notbob > wrote:

>On 2017-10-26, cshenk > wrote:
>
>> Hey, I got to many grapes some time back.
>
>> Any ideas there?
>
>Julia Childs did a baking show (Baking With Julia?) where she had on
>some pro baker lady who used grape skins to derive her sourdough
>starter yeast. IOW, her guest got the natural yeast present on some
>of the grape skins. You might be able to find that particular episode
>online.

Sounds like a lot of hogwash. The yeast for sourdough comes from the
flour. All the rest is old wives' tales. With all due respect to any
old wives present.

On Thu, 26 Oct 2017 10:52:45 -0600, Casa de los peregrinos
> wrote:

>On 10/26/2017 8:55 AM, notbob wrote:
>> On 2017-10-26, cshenk > wrote:
>>
>>> Hey, I got to many grapes some time back.
>>
>>> Any ideas there?
>>
>> Julia Childs did a baking show (Baking With Julia?) where she had on
>> some pro baker lady who used grape skins to derive her sourdough
>> starter yeast. IOW, her guest got the natural yeast present on some
>> of the grape skins. You might be able to find that particular episode
>> online.
>>
>> nb
>>
>
>Wow, SUPERB tip, nb!
>
>TNX, been thinking about sourdough since I saw the episode on ATK a week
>back.

Good, good. The more you think about sourdough and not about anything
else, the better. Sourdough, sourdough, sourdough. Oh and take your
pills for crying out loud!

On Thu, 26 Oct 2017 11:17:36 -0600, graham > wrote:

>On 2017-10-26 10:52 AM, Casa de los peregrinos wrote:
>> On 10/26/2017 8:55 AM, notbob wrote:
>>> On 2017-10-26, cshenk > wrote:
>>>
>>>> Hey, I got to many grapes some time back.
>>>
>>>> Any ideas there?
>>>
>>> Julia Childs did a baking show (Baking With Julia?) where she had on
>>> some pro baker lady who used grape skins to derive her sourdough
>>> starter yeast.* IOW, her guest got the natural yeast present on some
>>> of the grape skins.* You might be able to find that particular episode
>>> online.*
>>>
>>> nb
>>>
>>
>> Wow, SUPERB tip, nb!
>>
>> TNX, been thinking about sourdough since I saw the episode on ATK a week
>> back.
>
>Actually, those yeast cells will be replaced by the strain that is on
>the wheat grains and therefore in the flour. After all, wine yeast is
>different to beer yeast and this is an analogous situation.

Exactly, any yeast from grape skins is only in the way.

On 26 Oct 2017 14:55:22 GMT, notbob > wrote:

>On 2017-10-26, cshenk > wrote:
>
>> Hey, I got to many grapes some time back.
>
>> Any ideas there?
>
>Julia Childs did a baking show (Baking With Julia?) where she had on
>some pro baker lady who used grape skins to derive her sourdough
>starter yeast. IOW, her guest got the natural yeast present on some
>of the grape skins. You might be able to find that particular episode
>online.
>
>nb

That show was with Nancy Silverton of the La Brea Bakery. (long, long
since sold by her).

Truly, though, all one needs to create a decent sourdough starter is
flour, water and patience.

At one point I actually had some of the La Brea culture, obtained,
surprisingly, from a visit to the Bread Alone bakery (Daniel Leader's
place).

On 2017-10-26 1:09 PM, Boron wrote:
> On 26 Oct 2017 14:55:22 GMT, notbob > wrote:
>
>> On 2017-10-26, cshenk > wrote:
>>
>>> Hey, I got to many grapes some time back.
>>
>>> Any ideas there?
>>
>> Julia Childs did a baking show (Baking With Julia?) where she had on
>> some pro baker lady who used grape skins to derive her sourdough
>> starter yeast. IOW, her guest got the natural yeast present on some
>> of the grape skins. You might be able to find that particular episode
>> online.
>>
>> nb
>
> That show was with Nancy Silverton of the La Brea Bakery. (long, long
> since sold by her).
>
> Truly, though, all one needs to create a decent sourdough starter is
> flour, water and patience.
>
> At one point I actually had some of the La Brea culture, obtained,
> surprisingly, from a visit to the Bread Alone bakery (Daniel Leader's
> place).
>
There's so much folklore and so little science peddled by sour dough
enthusiasts.
Graham

On 2017-10-26, graham > wrote:

> On 2017-10-26 1:09 PM, Boron wrote:

>> On 26 Oct 2017 14:55:22 GMT, notbob > wrote:

>> That show was with Nancy Silverton of the La Brea Bakery. (long, long
>> since sold by her).

Thank goodness! I was never sure what La Brea Bakery was all about.
Sending out frozen dough loaves? I was never impressed. 8|

>> Truly, though, all one needs to create a decent sourdough starter is
>> flour, water and patience.

> There's so much folklore and so little science peddled by sour dough
> enthusiasts.

Gotta go with Boron with this one. What's yer track record?

nb

On Thu, 26 Oct 2017 13:17:57 -0600, graham > wrote:

>On 2017-10-26 1:09 PM, Boron wrote:
>> On 26 Oct 2017 14:55:22 GMT, notbob > wrote:
>>
>>> On 2017-10-26, cshenk > wrote:
>>>
>>>> Hey, I got to many grapes some time back.
>>>
>>>> Any ideas there?
>>>
>>> Julia Childs did a baking show (Baking With Julia?) where she had on
>>> some pro baker lady who used grape skins to derive her sourdough
>>> starter yeast. IOW, her guest got the natural yeast present on some
>>> of the grape skins. You might be able to find that particular episode
>>> online.
>>>
>>> nb
>>
>> That show was with Nancy Silverton of the La Brea Bakery. (long, long
>> since sold by her).
>>
>> Truly, though, all one needs to create a decent sourdough starter is
>> flour, water and patience.
>>
>> At one point I actually had some of the La Brea culture, obtained,
>> surprisingly, from a visit to the Bread Alone bakery (Daniel Leader's
>> place).
>>
>There's so much folklore and so little science peddled by sour dough
>enthusiasts.
>Graham

Yup. It's pretty simple stuff once one learns about it.

On 26 Oct 2017 19:38:56 GMT, notbob > wrote:

>On 2017-10-26, graham > wrote:
>
>> On 2017-10-26 1:09 PM, Boron wrote:
>
>>> On 26 Oct 2017 14:55:22 GMT, notbob > wrote:
>
>>> That show was with Nancy Silverton of the La Brea Bakery. (long, long
>>> since sold by her).
>
>Thank goodness! I was never sure what La Brea Bakery was all about.
>Sending out frozen dough loaves? I was never impressed. 8|
>
>>> Truly, though, all one needs to create a decent sourdough starter is
>>> flour, water and patience.
>
>> There's so much folklore and so little science peddled by sour dough
>> enthusiasts.
>
>Gotta go with Boron with this one. What's yer track record?
>
>nb

Graham was agreeing with me, I believe. He's a lot of sourdough
experience behind him and the pretty much defunct SD group, in which
we participated, used to have a lot of debunking discussion about the
kinds of ingredients some folks liked to push to create/maintain
starters.

On 10/25/2017 9:31 PM, cshenk wrote:
> Julie Bove wrote in rec.food.cooking:
>
>> "Terry Coombs" > wrote in message
>> news
>>> On 10/25/2017 8:21 AM, Gary wrote:
>>>> Terry Coombs wrote:
>>>>> Cobbler . If you ask nicely I'll give you our recipe .
>>>> I'd like to see your recipe. Pretty please? :-D
>>> Fershure !
>>>
>>> Melt a stick of butter or marg in an oven safe 2- 4 qt pan
>>>
>>> Mix together :
>>>
>>> 1 cup flour
>>>
>>> 1 cup sugar
>>>
>>> 1 1/2 tsp baking powder
>>>
>>> 1/4 tsp salt
>>>
>>> 1/3 cup powdered milk
>>>
>>> 3/4 cup water - or just use a cup of milk -
>>>
>>> pour batter over melted butter , DO NOT MIX
>>>
>>> pour 1 quart of fruit - drained if canned - we often sub the fruit
>>> juice for the water - over the batter
>>>
>>> bake at 350° for an hour or until browned on top
>>>
>>> fresh blackberries require added sugar - 1 cup to 4 cups berries
>>> and a teaspoon of almond flavoring
>>>
>>> Peaches like a sprinkling of cloves
>>>
>>> I like it fresh out of the oven with vanilla ice cream , no matter
>>> the fruit . Try it with fruit cocktail , the Boy Scouts loved it .
>>>
>>> --
>>>
>>> Snag
>> Ooh! No eggs! I could even eat this. Not sure that I have enough
>> fruit as I came home to a warm bag on the floor. I didn't get into
>> the freezer though. May have to add some canned fruit. Thanks!
> LOL, warm bag on the floor? Would be an empty one here as the dogs
> would eat it.
>
Â* Here too . Max figgers if it's good enough for Master , it's good
enough for him . He did draw the line at home made dill pickles ...

Â* --

Â* Snag

On 26 Oct 2017 19:38:56 GMT, notbob > wrote:

>On 2017-10-26, graham > wrote:
>
>> On 2017-10-26 1:09 PM, Boron wrote:
>
>>> On 26 Oct 2017 14:55:22 GMT, notbob > wrote:
>
>>> That show was with Nancy Silverton of the La Brea Bakery. (long, long
>>> since sold by her).
>
>Thank goodness! I was never sure what La Brea Bakery was all about.
>Sending out frozen dough loaves? I was never impressed. 8|
>
>>> Truly, though, all one needs to create a decent sourdough starter is
>>> flour, water and patience.
>
>> There's so much folklore and so little science peddled by sour dough
>> enthusiasts.
>
>Gotta go with Boron with this one. What's yer track record?
>
>nb

Nancy Silverton started La Brea bakery maybe 25 years ago. She was
sort of our 'hero' for a while when all the celebrity bakers were
experimenting with methods, starters and then putting out books. I
don't know if she still owned the bakery when par-baked goods from La
Brea bakery started showing in stores or not. She was (I believe) the
original proponent of the grapes yeast starter theory. She did a
bread book back then but I personally believe that there were other
books from other bakers that followed that were better.
Janet US

"Cheri" > wrote in message
news
> "Sqwertz" > wrote in message
> ...
>> On Tue, 24 Oct 2017 21:19:00 -0700, Julie Bove wrote:
>>
>>> We don't need any jam and wouldn't eat any kind of sweet syrup. What
>>> else
>>> can I do with them? Thanks!
>>
>> Lets see how many suckers respond this time...
>>
>> -sw
>
>
> You just did, no impulse control.

Heh.

"Thomas" > wrote in message
...
> On Wednesday, October 25, 2017 at 12:19:23 AM UTC-4, Julie Bove wrote:
>>
>>
>> We don't need any jam and wouldn't eat any kind of sweet syrup. What else
>> can I do with them? Thanks!
>
> Soak 'em in grain spirits. Nice Halloween treat.

Not even sure what grain spirits are.

"Doris Night" > wrote in message
...
> On Tue, 24 Oct 2017 21:19:00 -0700, "Julie Bove"
> > wrote:
>
>>I have several bags of frozen fruit that I bought for smoothies but they
>>never got used and I doubt that smoothies will be made now given our
>>colder
>>weather. There is a bag of peach slices. I know those can be made into a
>>crisp but what about the berries? I think most bags are mixed. I think the
>>mixture is strawberry, raspberry and blueberry. Might be plain
>>strawberries
>>too. All unsweetened. Can those be made into a crisp or added to the peach
>>crisp? I'd like them gone to free up some space.
>>
>>We don't need any jam and wouldn't eat any kind of sweet syrup. What else
>>can I do with them? Thanks!
>
> I use frozen peaches in baked oatmeal. DH loves it and I make a pan
> about once a week.
>
> Or you cold do pies or small hand pies. Blueberry gallette is quite
> nice.

Thanks! Not sure what baked oatmeal is but doubt that we'd eat it. We all
keep different schedules and breakfast is more like grab something quick and
go.

"cshenk" > wrote in message
...
> Doris Night wrote in rec.food.cooking:
>
>> On Tue, 24 Oct 2017 21:19:00 -0700, "Julie Bove"
>> > wrote:
>>
>> > I have several bags of frozen fruit that I bought for smoothies but
>> > they never got used and I doubt that smoothies will be made now
>> > given our colder weather. There is a bag of peach slices. I know
>> > those can be made into a crisp but what about the berries? I think
>> > most bags are mixed. I think the mixture is strawberry, raspberry
>> > and blueberry. Might be plain strawberries too. All unsweetened.
>> > Can those be made into a crisp or added to the peach crisp? I'd
>> > like them gone to free up some space.
>> >
>> > We don't need any jam and wouldn't eat any kind of sweet syrup.
>> > What else can I do with them? Thanks!
>>
>> I use frozen peaches in baked oatmeal. DH loves it and I make a pan
>> about once a week.
>>
>> Or you cold do pies or small hand pies. Blueberry gallette is quite
>> nice.
>>
>> Doris
>
> Hi Doris! Nice to see you again! I cherry-pick my reading so may have
> missed you.
>
> Personally if she has a few fruit lovers and wants a fast fix, I'd get
> some cresent roll dough and make little fruit pies with them. Simple
> and easy.

No fruit lovers here. I can't see how you could make a pie with crescent
roll dough and that's not something I often buy. I have wrapped it around
apple slices with a little cinnamon and sugar. Not even close to pie but
good.

"l not -l" > wrote in message
...
>
> On 25-Oct-2017, Cindy Hamilton >
> wrote:
>
>> On Wednesday, October 25, 2017 at 12:19:23 AM UTC-4, Julie Bove
>> wrote:
>> > I have several bags of frozen fruit that I bought for
>> > smoothies but they
>> > never got used and I doubt that smoothies will be made now
>> > given our colder
>> > weather. There is a bag of peach slices. I know those can be
>> > made into a
>> > crisp but what about the berries? I think most bags are
>> > mixed. I think the
>> > mixture is strawberry, raspberry and blueberry. Might be
>> > plain strawberries
>> > too. All unsweetened. Can those be made into a crisp or added
>> > to the peach
>> > crisp? I'd like them gone to free up some space.
>> >
>> > We don't need any jam and wouldn't eat any kind of sweet
>> > syrup. What else
>> > can I do with them? Thanks!
>>
>> Dump them in a bowl and eat them still frozen. It's like a
>> popsicle,
>> but with nutrition.
> Or, do that, then sweeten to your taste and pour half-and-half or
> heavy cream over the still frozen berries and enjoy
> icey--fruit-cream. I couldn't think of a better name; but,
> regardless of name, it's tasty.

Maybe to you. As a child, I was pretty much forced to eat frozen fruit. My
mom loved it. My brother and I did not. I don't really like any frozen
things. But thanks!

"Dave Smith" > wrote in message
...
> On 2017-10-25 1:55 PM, Janet wrote:
>> In article >, says...
>
>>> We don't need any jam and wouldn't eat any kind of sweet syrup. What
>>> else
>>> can I do with them? Thanks!
>>
>> Don't bother thinking up seven excuses why you can't make
>> this/nobody in Bothell would eat it. Save your breath for the panting
>> gardener.
>>
>
> It beats me why anyone would bother to offer any suggestions to her. They
> would just give her the opportunity to post about why she can't do those
> things. We have all been there and done that. Yet, people here still
> seem to get sucked into responding and getting shot down.

Jinxy Dave! I was given a cobbler recipe. I used it. I liked it. I will use
it again. Get over it!

"U.S. Janet B." > wrote in message
...
> On Wed, 25 Oct 2017 11:17:45 -0700, "Julie Bove"
> > wrote:
>
> snip
>>
>>I didn't know if the berries would go well in pie. I feared they would
>>break
>>down to mush. I have made strawberry pie but only with fresh, raw berries.
> snip
>
> Costco published a recipe for Cherry-Berry Pie and I have seen recipes
> for Berry Pie with mixed berries.
> Janeat US

I have bought mixed berry pie but it didn't have strawberries. Those were my
concern. Turned out not to be a big deal as there weren't many strawberries
in the overall mix.

"Sqwertz" > wrote in message
...
> On Wed, 25 Oct 2017 18:23:25 -0700, Julie Bove wrote:
>
>> "Terry Coombs" > wrote in message
>> news
> ...
>>> 1/3 cup powdered milk
> ...
>>
>> Ooh! No eggs! I could even eat this. Not sure that I have enough fruit as
>> I
>> came home to a warm bag on the floor. I didn't get into the freezer
>> though.
>> May have to add some canned fruit. Thanks!
>
> But it has MILK! Which makes you violently ill, remember?!?!? Heck,
> even WE remember that - sheesh. The fake cheeses, commercial breads
> without milk, the list of goes on forever...

No... Eggs make me violently ill. I have had trouble with dairy. I don't
currently. But even if I did, I could find a way to amend the recipe.
Finding an egg sub isn't always so easy. Sometimes it works, sometimes it
doesn't.

On 10/26/2017 11:17 AM, graham wrote:
> On 2017-10-26 10:52 AM, Casa de los peregrinos wrote:
>> On 10/26/2017 8:55 AM, notbob wrote:
>>> On 2017-10-26, cshenk > wrote:
>>>
>>>> Hey, I got to many grapes some time back.
>>>
>>>> Any ideas there?
>>>
>>> Julia Childs did a baking show (Baking With Julia?) where she had on
>>> some pro baker lady who used grape skins to derive her sourdough
>>> starter yeast.Â* IOW, her guest got the natural yeast present on some
>>> of the grape skins.Â* You might be able to find that particular episode
>>> online.Â*
>>>
>>> nb
>>>
>>
>> Wow, SUPERB tip, nb!
>>
>> TNX, been thinking about sourdough since I saw the episode on ATK a
>> week back.
>
> Actually, those yeast cells will be replaced by the strain that is on
> the wheat grains and therefore in the flour. After all, wine yeast is
> different to beer yeast and this is an analogous situation.
> Graham


Thanks for clarifying!

The key, as ATK tells it, is to keep diluting that flour slurry down as
it grows generation by generation.

A laborious process, one I say most folks won't take the time for, even
an avid baker like CSchenk.

"Doris Night" > wrote in message
...
> On Wed, 25 Oct 2017 18:23:25 -0700, "Julie Bove"
> > wrote:
>
> Snipped cobbler recipe that Julie can eat because there are no eggs.
>
>>Not sure that I have enough fruit as I came home to a warm bag on the
>>floor.
>
> What are you even talking about.

Whoever used the freezer yesterday, dropped two bags of fruit. I found the
bag of strawberries. They had fallen to the bottom of the freezer. Had I
known they were there, I would have added them. The bag of mixed fruit was
on the floor, warm. So... Somebody got into the freezer, dropped two bags
and left them there.

"Sqwertz" > wrote in message
...
> On Wed, 25 Oct 2017 22:22:23 -0400, Doris Night wrote:
>
>> On Wed, 25 Oct 2017 18:23:25 -0700, "Julie Bove"
>> > wrote:
>>
>> Snipped cobbler recipe that Julie can eat because there are no eggs.
>>
>>>Not sure that I have enough fruit as I came home to a warm bag on the
>>>floor.
>>
>> What are you even talking about.
>
> You know - it was right next to the Milk Dud.
>
> She has gremlins that just leave food randomly around the house for
> her to clean up.

No. My freezer was just overly full which is why I wanted to use some things
up. Tonight it will be two pkgs. of hot dogs. With them will be some canned
baked beans. Bought one can that wasn't so good. Not very flavorful. Will
mix that with another can of good beans and perhaps doctor it up a bit. Will
probably also do some sweet potatoes and if I have an open bag of some kind
of pasta, use that to make mac and cheese. Carb heavy, I know. I will
probably just have some beans and some celery on the side stuffed with
cheese. Nobody else is fond of the celery with cheese and I have an open jar
of cheese.

"cshenk" > wrote in message
news
> Julie Bove wrote in rec.food.cooking:
>
>>
>> "Terry Coombs" > wrote in message
>> news
>> > On 10/25/2017 8:21 AM, Gary wrote:
>> > > Terry Coombs wrote:
>> > > > Cobbler . If you ask nicely I'll give you our recipe .
>> > > I'd like to see your recipe. Pretty please? :-D
>> >
>> > Fershure !
>> >
>> > Melt a stick of butter or marg in an oven safe 2- 4 qt pan
>> >
>> > Mix together :
>> >
>> > 1 cup flour
>> >
>> > 1 cup sugar
>> >
>> > 1 1/2 tsp baking powder
>> >
>> > 1/4 tsp salt
>> >
>> > 1/3 cup powdered milk
>> >
>> > 3/4 cup water - or just use a cup of milk -
>> >
>> > pour batter over melted butter , DO NOT MIX
>> >
>> > pour 1 quart of fruit - drained if canned - we often sub the fruit
>> > juice for the water - over the batter
>> >
>> > bake at 350° for an hour or until browned on top
>> >
>> > fresh blackberries require added sugar - 1 cup to 4 cups berries
>> > and a teaspoon of almond flavoring
>> >
>> > Peaches like a sprinkling of cloves
>> >
>> > I like it fresh out of the oven with vanilla ice cream , no matter
>> > the fruit . Try it with fruit cocktail , the Boy Scouts loved it .
>> >
>> > --
>> >
>> > Snag
>>
>> Ooh! No eggs! I could even eat this. Not sure that I have enough
>> fruit as I came home to a warm bag on the floor. I didn't get into
>> the freezer though. May have to add some canned fruit. Thanks!
>
> LOL, warm bag on the floor? Would be an empty one here as the dogs
> would eat it.

My cats don't like fruit.

On 10/26/2017 12:54 PM, Bruce wrote:
>> Not so bad really, I use ascorbic acid at times to prevent discoloration.
> Isn't that vitamin C? Innocent, I think so too.

**** OFF AND DIE YOU MOTHER****ING ASSHOLE!

On 10/26/2017 12:55 PM, Bruce wrote:
> Sounds like a lot of hogwash. T

**** OFF AND DIE YOU MOTHER****ING ASSHOLE!

On 10/26/2017 12:57 PM, Bruce wrote:
> On Thu, 26 Oct 2017 10:52:45 -0600, Casa de los peregrinos
> > wrote:
>
>> On 10/26/2017 8:55 AM, notbob wrote:
>>> On 2017-10-26, cshenk > wrote:
>>>
>>>> Hey, I got to many grapes some time back.
>>>
>>>> Any ideas there?
>>>
>>> Julia Childs did a baking show (Baking With Julia?) where she had on
>>> some pro baker lady who used grape skins to derive her sourdough
>>> starter yeast. IOW, her guest got the natural yeast present on some
>>> of the grape skins. You might be able to find that particular episode
>>> online.
>>>
>>> nb
>>>
>>
>> Wow, SUPERB tip, nb!
>>
>> TNX, been thinking about sourdough since I saw the episode on ATK a week
>> back.
>
> Good, good. The more you think about sourdough and not about anything
> else, the better. Sourdough, sourdough, sourdough. Oh and take your
> pills for crying out loud!
>
**** OFF AND DIE YOU MOTHER****ING ASSHOLE!

On 10/26/2017 12:57 PM, Bruce wrote:
> Exactly, any yeast from grape skins is only in the way.

**** OFF AND DIE YOU MOTHER****ING ASSHOLE!