So Christmas Candy 2017 making season is officially FINALLY OVER!

Lotta cleaning UP, and PUTTING AWAY starts now!

UGH!

John Kuthe...

On Tue, 9 Jan 2018 15:19:56 -0800 (PST), John Kuthe wrote:

> So Christmas Candy 2017 making season is officially FINALLY OVER!
>
> Lotta cleaning UP, and PUTTING AWAY starts now!
>
> UGH!

You didn't wash the slab for three weeks while making all that candy?

Niiiiiice. And Yummo!

-sw

On 1/9/2018 9:08 PM, Sqwertz wrote:
> Niiiiiice. And Yummo!
>
> -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
>
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>
> 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.
>
>
----------------------------------------------------------------------------------------

On Tuesday, January 9, 2018 at 10:07:31 PM UTC-6, Sqwertz wrote:
....
> You didn't wash the slab for three weeks while making all that candy?
>
> Niiiiiice. And Yummo!
>
> -sw

Of course I did, many times as I was using it. But after last use I just set it aside and worked around it until finished. Now I get to store all the candy making stuff! I have a dorm refrigerator but I think I have more left over chocolate than will fit in it!

John Kuthe...

On 1/9/2018 9:37 PM, John Kuthe wrote:
> On Tuesday, January 9, 2018 at 10:07:31 PM UTC-6, Sqwertz wrote:
> ...
>> You didn't wash the slab for three weeks while making all that candy?
>>
>> Niiiiiice. And Yummo!
>>
>> -sw
>
> Of course I did, many times as I was using it. But after last use I just set it aside and worked around it until finished. Now I get to store all the candy making stuff! I have a dorm refrigerator but I think I have more left over chocolate than will fit in it!
>
> John Kuthe...
>


Take some of the exclamation marks out of the fridge, and there will be
plenty of room!

On Wednesday, January 10, 2018 at 8:32:18 AM UTC-6, Taxed and Spent wrote:
....
> Take some of the exclamation marks out of the fridge, and there will be
> plenty of room!

ROFL!!! Trim some CRAP off your posts!! Like *I* just did!!

Oh, you CAN'T!! Inept!! :-(

John Kuthe...

On 1/9/2018 10:37 PM, John Kuthe wrote:
> On Tuesday, January 9, 2018 at 10:07:31 PM UTC-6, Sqwertz wrote:
> ...
>> You didn't wash the slab for three weeks while making all that candy?
>>
>> Niiiiiice. And Yummo!
>>
>> -sw
>
> Of course I did, many times as I was using it. But after last use I just set it aside and worked around it until finished. Now I get to store all the candy making stuff! I have a dorm refrigerator but I think I have more left over chocolate than will fit in it!
>
> John Kuthe...
>

You are hereby commanded to immediately begin toffee production and I
want NO excuses made either!

;-)

On 1/10/2018 7:32 AM, Taxed and Spent wrote:
> On 1/9/2018 9:37 PM, John Kuthe wrote:
>> On Tuesday, January 9, 2018 at 10:07:31 PM UTC-6, Sqwertz wrote:
>> ...
>>> You didn't wash the slab for three weeks while making all that candy?
>>>
>>> Niiiiiice.Â* And Yummo!
>>>
>>> -sw
>>
>> Of course I did, many times as I was using it. But after last use I
>> just set it aside and worked around it until finished. Now I get to
>> store all the candy making stuff! I have a dorm refrigerator but I
>> think I have more left over chocolate than will fit in it!
>>
>> John Kuthe...
>>
>
>
> Take some of the exclamation marks out of the fridge, and there will be
> plenty of room!


lol

On Wednesday, January 10, 2018 at 10:08:46 AM UTC-6, Casa estilo antiguo wrote:
> On 1/9/2018 10:37 PM, John Kuthe wrote:
> > On Tuesday, January 9, 2018 at 10:07:31 PM UTC-6, Sqwertz wrote:
> > ...
> >> You didn't wash the slab for three weeks while making all that candy?
> >>
> >> Niiiiiice. And Yummo!
> >>
> >> -sw
> >
> > Of course I did, many times as I was using it. But after last use I just set it aside and worked around it until finished. Now I get to store all the candy making stuff! I have a dorm refrigerator but I think I have more left over chocolate than will fit in it!
> >
> > John Kuthe...
> >
>
> You are hereby commanded to immediately begin toffee production and I
> want NO excuses made either!
>
> ;-)

That WOULD be a good way to use up SOME of this Bada Bing Bada Boom Compound Coating! And then, I will not have to refrigerate it for THIS year's Christmas Candy, 2018!

Great idea! English Toffee keeps VERY WELL, as long as the air temps stay reasonably cool and dry. And this house has TWO separate A/C systems in it!

John Kuthe...

On 1/10/2018 9:49 AM, John Kuthe wrote:
> On Wednesday, January 10, 2018 at 10:08:46 AM UTC-6, Casa estilo antiguo wrote:
>> On 1/9/2018 10:37 PM, John Kuthe wrote:
>>> On Tuesday, January 9, 2018 at 10:07:31 PM UTC-6, Sqwertz wrote:
>>> ...
>>>> You didn't wash the slab for three weeks while making all that candy?
>>>>
>>>> Niiiiiice. And Yummo!
>>>>
>>>> -sw
>>>
>>> Of course I did, many times as I was using it. But after last use I just set it aside and worked around it until finished. Now I get to store all the candy making stuff! I have a dorm refrigerator but I think I have more left over chocolate than will fit in it!
>>>
>>> John Kuthe...
>>>
>>
>> You are hereby commanded to immediately begin toffee production and I
>> want NO excuses made either!
>>
>> ;-)
>
> That WOULD be a good way to use up SOME of this Bada Bing Bada Boom Compound Coating! And then, I will not have to refrigerate it for THIS year's Christmas Candy, 2018!
>
> Great idea! English Toffee keeps VERY WELL, as long as the air temps stay reasonably cool and dry. And this house has TWO separate A/C systems in it!
>
> John Kuthe...
>

Rock on candy maker guy!

Good toffee is so versatile and so easy to crumble over ice cream too.

:-)))))

On Wednesday, January 10, 2018 at 11:01:45 AM UTC-6, Casa estilo antiguo wrote:
> On 1/10/2018 9:49 AM, John Kuthe wrote:
> > On Wednesday, January 10, 2018 at 10:08:46 AM UTC-6, Casa estilo antiguo wrote:
> >> On 1/9/2018 10:37 PM, John Kuthe wrote:
> >>> On Tuesday, January 9, 2018 at 10:07:31 PM UTC-6, Sqwertz wrote:
> >>> ...
> >>>> You didn't wash the slab for three weeks while making all that candy?
> >>>>
> >>>> Niiiiiice. And Yummo!
> >>>>
> >>>> -sw
> >>>
> >>> Of course I did, many times as I was using it. But after last use I just set it aside and worked around it until finished. Now I get to store all the candy making stuff! I have a dorm refrigerator but I think I have more left over chocolate than will fit in it!
> >>>
> >>> John Kuthe...
> >>>
> >>
> >> You are hereby commanded to immediately begin toffee production and I
> >> want NO excuses made either!
> >>
> >> ;-)
> >
> > That WOULD be a good way to use up SOME of this Bada Bing Bada Boom Compound Coating! And then, I will not have to refrigerate it for THIS year's Christmas Candy, 2018!
> >
> > Great idea! English Toffee keeps VERY WELL, as long as the air temps stay reasonably cool and dry. And this house has TWO separate A/C systems in it!
> >
> > John Kuthe...
> >
>
> Rock on candy maker guy!
>
> Good toffee is so versatile and so easy to crumble over ice cream too.
>
> :-)))))

And

John Kuthe wrote:
>Casa estilo antiguo wrote:
>>
>> You are hereby commanded to immediately begin toffee production and I
>> want NO excuses made either!
>
>That WOULD be a good way to use up SOME of this Bada Bing Bada Boom Compound Coating! And then, I will not have to refrigerate it for THIS year's Christmas Candy, 2018!
>Great idea! English Toffee keeps VERY WELL, as long as the air temps stay reasonably cool and dry. And this house has TWO separate A/C systems in it!

Torrone
(Italian Nougat)

1 cup honey
2 egg whites
1 cup sugar
2 tablespoons water
1 pound almonds, shelled and blanched
1/2 pound hazelnuts, shelled and lightly toasted
1 teaspoon candied orange peel, minced
1/2 teaspoon grated lemon rind

Place the honey in top of double boiler over boiling water for 1 to
1-1/2 hours, until honey is caramelized. Stir the honey frequently.
Beat egg whites until stiff. Slowly add to honey, mixing well. The
mixture will be foamy white. Combine sugar with 2 tablespoons of water
in small saucepan and let boil, without stirring, until caramelized.
Add caramelized sugar to honey mixture a little at a time, mixing
well. Cook mixture a little longer until it reaches the hard ball
stage. (A small drop turns hard when placed in a cup of cold water.)
Add nuts, candied orange peel and grated lemon rind. Mix well and
quickly before it hardens.
Immediately pour mixture two inches deep into two or three (depending
on size) loaf pans lined with parchment paper. Let cool 20 minutes.
Remove from pans and cut each slab into rectangular bars. You may make
one cut lengthwise down the center forming two torrone rectangles or
slice crosswise to make five or six smaller torrone bars. Wrap each
bar in aluminum foil or waxed paper and store at room temperature in
an airtight container. It keeps for a long time if wrapped well.

To serve, cut the torrone bar into 1/4 inch to 1/2 inch thin slices.
Serve with coffee or tea following a holiday meal.

Note:
Traditional torrone is sandwiched between two pieces of ostia or thin
sheets of unleavened wheat bread. Ostia is often called "wafer." I've
omitted this ingredient in the recipe, as it's hard-to-find. The
torrone I made was fine without it. But, if you can find "wafer" or
ostia at an Italian market, you may want to use it. In that case, you
would place a sheet of wafer on the bottom of each loaf pan before
pouring torrone mixture. Then top the torrone with another sheet of
wafer.

Recipe adapted from The Talisman Italian Cook Book by Ada Boni. Crown,
1950.

On 1/10/2018 12:33 PM, John Kuthe wrote:
> On Wednesday, January 10, 2018 at 11:01:45 AM UTC-6, Casa estilo antiguo wrote:
>> On 1/10/2018 9:49 AM, John Kuthe wrote:
>>> On Wednesday, January 10, 2018 at 10:08:46 AM UTC-6, Casa estilo antiguo wrote:
>>>> On 1/9/2018 10:37 PM, John Kuthe wrote:
>>>>> On Tuesday, January 9, 2018 at 10:07:31 PM UTC-6, Sqwertz wrote:
>>>>> ...
>>>>>> You didn't wash the slab for three weeks while making all that candy?
>>>>>>
>>>>>> Niiiiiice. And Yummo!
>>>>>>
>>>>>> -sw
>>>>>
>>>>> Of course I did, many times as I was using it. But after last use I just set it aside and worked around it until finished. Now I get to store all the candy making stuff! I have a dorm refrigerator but I think I have more left over chocolate than will fit in it!
>>>>>
>>>>> John Kuthe...
>>>>>
>>>>
>>>> You are hereby commanded to immediately begin toffee production and I
>>>> want NO excuses made either!
>>>>
>>>> ;-)
>>>
>>> That WOULD be a good way to use up SOME of this Bada Bing Bada Boom Compound Coating! And then, I will not have to refrigerate it for THIS year's Christmas Candy, 2018!
>>>
>>> Great idea! English Toffee keeps VERY WELL, as long as the air temps stay reasonably cool and dry. And this house has TWO separate A/C systems in it!
>>>
>>> John Kuthe...
>>>
>>
>> Rock on candy maker guy!
>>
>> Good toffee is so versatile and so easy to crumble over ice cream too.
>>
>> :-)))))
>
> And
>
....and you can send your frenemies the results!

On Wednesday, January 10, 2018 at 2:07:43 PM UTC-6, Sheldon wrote:
....
>
> Recipe adapted from The Talisman Italian Cook Book by Ada Boni. Crown,
> 1950.

So MAKE SOME!! I dare ya!! I DOUBLE DOG DARE YA!!

HA!! ROFL!! YOU NEVER WILL!! Bag-O-Wind y'are!! :-(

John Kuthe, PROPRIETOR of KutheChocolates.com!!! :-)