https://scontent-ort2-2.xx.fbcdn.net...&oe=5C9F7A E9

Had some VERY uncooperative CHERRIES! :-(

I think I will make another 1/2 batch, 100 Cherries! I love them! Others do too! Best Chocolate Covered Cherries ever! Real Bing cherry inside each one, soaked in Magic Juice! Yes wine proof liquor is involved! ;-)

John Kuthe, KutheChocolates.com...

On 12/23/2018 8:22 PM, John Kuthe wrote:
> https://scontent-ort2-2.xx.fbcdn.net...&oe=5C9F7A E9
>
> Had some VERY uncooperative CHERRIES! :-(
>
> I think I will make another 1/2 batch, 100 Cherries! I love them! Others do too! Best Chocolate Covered Cherries ever! Real Bing cherry inside each one, soaked in Magic Juice! Yes wine proof liquor is involved! ;-)
>
> John Kuthe, KutheChocolates.com...
>
What happened? The ones on the right look rather flaccid. Did they
taste OK?

On Sun, 23 Dec 2018 20:52:34 -0500, Ed Pawlowski > wrote:

>On 12/23/2018 8:22 PM, John Kuthe wrote:
>> https://scontent-ort2-2.xx.fbcdn.net...&oe=5C9F7A E9
>>
>> Had some VERY uncooperative CHERRIES! :-(
>>
>> I think I will make another 1/2 batch, 100 Cherries! I love them! Others do too! Best Chocolate Covered Cherries ever! Real Bing cherry inside each one, soaked in Magic Juice! Yes wine proof liquor is involved! ;-)
>>
>> John Kuthe, KutheChocolates.com...
>>
>What happened? The ones on the right look rather flaccid. Did they
>taste OK?

Those are the ones without silicone.

On Sun, 23 Dec 2018 20:52:34 -0500, Ed Pawlowski wrote:

> On 12/23/2018 8:22 PM, John Kuthe wrote:
>> https://scontent-ort2-2.xx.fbcdn.net...&oe=5C9F7A E9
>>
>> Had some VERY uncooperative CHERRIES! :-(
>>
>> I think I will make another 1/2 batch, 100 Cherries! I love them! Others do too! Best Chocolate Covered Cherries ever! Real Bing cherry inside each one, soaked in Magic Juice! Yes wine proof liquor is involved! ;-)
>>
>> John Kuthe, KutheChocolates.com...
>>
> What happened? The ones on the right look rather flaccid. Did they
> taste OK?

Psychotic episode and he smashed them all. You can fit in a box
that way.

-sw

On Sunday, December 23, 2018 at 7:52:39 PM UTC-6, Ed Pawlowski wrote:
> On 12/23/2018 8:22 PM, John Kuthe wrote:
> > https://scontent-ort2-2.xx.fbcdn.net...&oe=5C9F7A E9
> >
> > Had some VERY uncooperative CHERRIES! :-(
> >
> > I think I will make another 1/2 batch, 100 Cherries! I love them! Others do too! Best Chocolate Covered Cherries ever! Real Bing cherry inside each one, soaked in Magic Juice! Yes wine proof liquor is involved! ;-)
> >
> > John Kuthe, KutheChocolates.com...
> >
> What happened? The ones on the right look rather flaccid. Did they
> taste OK?

Oh, they TASTE OK!!

The Cherries were not the plumpest and NOT very cooperative! I think I got most of them leak-proof! We wrapped them in foils last evening so they are ripening!! Takes a day or three for the Invertase to act on the invert sugar and liquify.

John Kuthe, KutheChocolates.com....

John Kuthe wrote:
> On Sunday, December 23, 2018 at 7:52:39 PM UTC-6, Ed Pawlowski wrote:
>> On 12/23/2018 8:22 PM, John Kuthe wrote:
>>> https://scontent-ort2-2.xx.fbcdn.net...&oe=5C9F7A E9
>>>
>>> Had some VERY uncooperative CHERRIES! :-(
>>>
>>> I think I will make another 1/2 batch, 100 Cherries! I love them! Others do too! Best Chocolate Covered Cherries ever! Real Bing cherry inside each one, soaked in Magic Juice! Yes wine proof liquor is involved! ;-)
>>>
>>> John Kuthe, KutheChocolates.com...
>>>
>> What happened? The ones on the right look rather flaccid. Did they
>> taste OK?
>
> Oh, they TASTE OK!!
>
> The Cherries were not the plumpest and NOT very cooperative! I think I got most of them leak-proof! We wrapped them in foils last evening so they are ripening!! Takes a day or three for the Invertase to act on the invert sugar and liquify.
>
> John Kuthe, KutheChocolates.com....
>

Yoose could borrow Popeye's meat grinder.

On Sun, 23 Dec 2018 17:22:53 -0800 (PST), John Kuthe wrote:

> https://scontent-ort2-2.xx.fbcdn.net...&oe=5C9F7A E9
>
> Had some VERY uncooperative CHERRIES! :-(
>
> I think I will make another 1/2 batch, 100 Cherries! I love them! Others do too! Best Chocolate Covered Cherries ever! Real Bing cherry inside each one, soaked in Magic Juice! Yes wine proof liquor is involved! ;-)
>
> John Kuthe, KutheChocolates.com...

Wax paper instead of parchment paper? Yeah - you're a real pro at
this. Wax melts at 100F. What temperature is your chocolate?
(rhetorical question).

And where does that trail of cholate drizzles lead - to your
bedroom?

-sw

On Mon, 24 Dec 2018 02:07:47 -0600, Sqwertz >
wrote:

>On Sun, 23 Dec 2018 17:22:53 -0800 (PST), John Kuthe wrote:
>
>> https://scontent-ort2-2.xx.fbcdn.net...&oe=5C9F7A E9
>>
>> Had some VERY uncooperative CHERRIES! :-(
>>
>> I think I will make another 1/2 batch, 100 Cherries! I love them! Others do too! Best Chocolate Covered Cherries ever! Real Bing cherry inside each one, soaked in Magic Juice! Yes wine proof liquor is involved! ;-)
>>
>> John Kuthe, KutheChocolates.com...
>
>Wax paper instead of parchment paper? Yeah - you're a real pro at
>this. Wax melts at 100F. What temperature is your chocolate?
>(rhetorical question).

Different waxes have different melting points... you can buy pop-up
meat roasting temperature indicators that release at several
temperatures depending on which wax is used to lock the spring. I use
wax seals for letter writing, different sealing waxes have different
melting points... I have a good collection of brass sealingwax stamps
and several colors of wax.
https://en.wikipedia.org/wiki/Wax
Actually pro confection makers use wax paper, especially for chocolate
dipping. When working with melted chocolate wax paper works better
than parchment paper and costs much less. The only real benefit that
parchment paper has over wax paper is that parchment paper can
withstand higher baking temperatures without scorching, however I line
my baking pan for pineapple upside down cake with wax paper, no
scorching and easy removal of the cake with it not breaking.
http://www.reynoldskitchens.com/wax-paper/

The wax used is a natural plant wax, and most confections are waxed
anyway, especially chocolates, protects from oxidation and humidity.

wrote:
> On Mon, 24 Dec 2018 02:07:47 -0600, Sqwertz >
> wrote:
>
>> On Sun, 23 Dec 2018 17:22:53 -0800 (PST), John Kuthe wrote:
>>
>>> https://scontent-ort2-2.xx.fbcdn.net...&oe=5C9F7A E9
>>>
>>> Had some VERY uncooperative CHERRIES! :-(
>>>
>>> I think I will make another 1/2 batch, 100 Cherries! I love them! Others do too! Best Chocolate Covered Cherries ever! Real Bing cherry inside each one, soaked in Magic Juice! Yes wine proof liquor is involved! ;-)
>>>
>>> John Kuthe, KutheChocolates.com...
>>
>> Wax paper instead of parchment paper? Yeah - you're a real pro at
>> this. Wax melts at 100F. What temperature is your chocolate?
>> (rhetorical question).
>
> Different waxes have different melting points... you can buy pop-up
> meat roasting temperature indicators that release at several
> temperatures depending on which wax is used to lock the spring. I use
> wax seals for letter writing, different sealing waxes have different
> melting points... I have a good collection of brass sealingwax stamps
> and several colors of wax.
> https://en.wikipedia.org/wiki/Wax
> Actually pro confection makers use wax paper, especially for chocolate
> dipping. When working with melted chocolate wax paper works better
> than parchment paper and costs much less. The only real benefit that
> parchment paper has over wax paper is that parchment paper can
> withstand higher baking temperatures without scorching, however I line
> my baking pan for pineapple upside down cake with wax paper, no
> scorching and easy removal of the cake with it not breaking.
> http://www.reynoldskitchens.com/wax-paper/
>
> The wax used is a natural plant wax, and most confections are waxed
> anyway, especially chocolates, protects from oxidation and humidity.
>

Popeye, yoose should fill yoose mouth with some of dat wax.

On Mon, 24 Dec 2018 13:36:17 -0500, wrote:

> On Mon, 24 Dec 2018 02:07:47 -0600, Sqwertz >
> wrote:
>
>>On Sun, 23 Dec 2018 17:22:53 -0800 (PST), John Kuthe wrote:
>>
>>> https://scontent-ort2-2.xx.fbcdn.net...&oe=5C9F7A E9
>>>
>>> Had some VERY uncooperative CHERRIES! :-(
>>>
>>> I think I will make another 1/2 batch, 100 Cherries! I love them! Others do too! Best Chocolate Covered Cherries ever! Real Bing cherry inside each one, soaked in Magic Juice! Yes wine proof liquor is involved! ;-)
>>>
>>> John Kuthe, KutheChocolates.com...
>>
>>Wax paper instead of parchment paper? Yeah - you're a real pro at
>>this. Wax melts at 100F. What temperature is your chocolate?
>>(rhetorical question).
>
> Different waxes have different melting points...

Tuis is wax paper. The wax melts at 100F, just like I said.

>
you can buy pop-up
> meat roasting temperature indicators that release at several
> temperatures depending on which wax is used to lock the spring. I use
> wax seals for letter writing, different sealing waxes have different
> melting points... I have a good collection of brass sealingwax stamps
> and several colors of wax.
> https://en.wikipedia.org/wiki/Wax
> Actually pro confection makers use wax paper, especially for chocolate
> dipping. When working with melted chocolate wax paper works better
> than parchment paper and costs much less. The only real benefit that
> parchment paper has over wax paper is that parchment paper can
> withstand higher baking temperatures without scorching, however I line
> my baking pan for pineapple upside down cake with wax paper, no
> scorching and easy removal of the cake with it not breaking.
> http://www.reynoldskitchens.com/wax-paper/
>
> The wax used is a natural plant wax, and most confections are waxed
> anyway, especially chocolates, protects from oxidation and humidity.

skimmed and <yawned>

-sw

On Monday, December 24, 2018 at 12:36:21 PM UTC-6, Sheldon wrote:
> On Mon, 24 Dec 2018 02:07:47 -0600, Sqwertz >
> wrote:
>
> >On Sun, 23 Dec 2018 17:22:53 -0800 (PST), John Kuthe wrote:
> >
> >> https://scontent-ort2-2.xx.fbcdn.net...&oe=5C9F7A E9
> >>
> >> Had some VERY uncooperative CHERRIES! :-(
> >>
> >> I think I will make another 1/2 batch, 100 Cherries! I love them! Others do too! Best Chocolate Covered Cherries ever! Real Bing cherry inside each one, soaked in Magic Juice! Yes wine proof liquor is involved! ;-)
> >>
> >> John Kuthe, KutheChocolates.com...
> >
> >Wax paper instead of parchment paper? Yeah - you're a real pro at
> >this. Wax melts at 100F. What temperature is your chocolate?
> >(rhetorical question).
>
> Different waxes have different melting points... you can buy pop-up
> meat roasting temperature indicators that release at several
> temperatures depending on which wax is used to lock the spring. I use
> wax seals for letter writing, different sealing waxes have different
> melting points... I have a good collection of brass sealingwax stamps
> and several colors of wax.
> https://en.wikipedia.org/wiki/Wax
> Actually pro confection makers use wax paper, especially for chocolate
> dipping. When working with melted chocolate wax paper works better
> than parchment paper and costs much less. The only real benefit that
> parchment paper has over wax paper is that parchment paper can
> withstand higher baking temperatures without scorching, however I line
> my baking pan for pineapple upside down cake with wax paper, no
> scorching and easy removal of the cake with it not breaking.
> http://www.reynoldskitchens.com/wax-paper/
>
> The wax used is a natural plant wax, and most confections are waxed
> anyway, especially chocolates, protects from oxidation and humidity.

Common grocery store waxed paper has worked for KutheChocolates.com for over 30 years!

These are HOME MADE HAND DIPPED chocolates!!

Best in the Land!

I don't see YOU selling any Home Made Hand Dipped Chocolates, ShelDUM!

John Kuthe, KutheChocolates.com...

On Tue, 25 Dec 2018 14:20:21 -0800 (PST), John Kuthe
> wrote:

>On Monday, December 24, 2018 at 12:36:21 PM UTC-6, Sheldon wrote:
>> On Mon, 24 Dec 2018 02:07:47 -0600, Sqwertz >
>> wrote:
>>
>> >On Sun, 23 Dec 2018 17:22:53 -0800 (PST), John Kuthe wrote:
>> >
>> >> https://scontent-ort2-2.xx.fbcdn.net...&oe=5C9F7A E9
>> >>
>> >> Had some VERY uncooperative CHERRIES! :-(
>> >>
>> >> I think I will make another 1/2 batch, 100 Cherries! I love them! Others do too! Best Chocolate Covered Cherries ever! Real Bing cherry inside each one, soaked in Magic Juice! Yes wine proof liquor is involved! ;-)
>> >>
>> >> John Kuthe, KutheChocolates.com...
>> >
>> >Wax paper instead of parchment paper? Yeah - you're a real pro at
>> >this. Wax melts at 100F. What temperature is your chocolate?
>> >(rhetorical question).
>>
>> Different waxes have different melting points... you can buy pop-up
>> meat roasting temperature indicators that release at several
>> temperatures depending on which wax is used to lock the spring. I use
>> wax seals for letter writing, different sealing waxes have different
>> melting points... I have a good collection of brass sealingwax stamps
>> and several colors of wax.
>> https://en.wikipedia.org/wiki/Wax
>> Actually pro confection makers use wax paper, especially for chocolate
>> dipping. When working with melted chocolate wax paper works better
>> than parchment paper and costs much less. The only real benefit that
>> parchment paper has over wax paper is that parchment paper can
>> withstand higher baking temperatures without scorching, however I line
>> my baking pan for pineapple upside down cake with wax paper, no
>> scorching and easy removal of the cake with it not breaking.
>> http://www.reynoldskitchens.com/wax-paper/
>>
>> The wax used is a natural plant wax, and most confections are waxed
>> anyway, especially chocolates, protects from oxidation and humidity.
>
>Common grocery store waxed paper has worked for KutheChocolates.com for over 30 years!
>
>These are HOME MADE HAND DIPPED chocolates!!
>
>Best in the Land!
>
>I don't see YOU selling any Home Made Hand Dipped Chocolates, ShelDUM!
>
>John Kuthe, KutheChocolates.com...

Here I was on your side, the dwarf was against you... how is is that
you are a ****ING MOROON. The world would be far better if you
expired, Kootch. Fact is that no one on this planet is less educated
than the Kootch. And buying that shitty dump in a shitty hood proves
that the Kootch is poorer than a church mouse... POOR KOOTH!!!

On Tuesday, December 25, 2018 at 6:45:41 PM UTC-6, Sheldon wrote:
> On Tue, 25 Dec 2018 14:20:21 -0800 (PST), John Kuthe
> > wrote:
>
> >On Monday, December 24, 2018 at 12:36:21 PM UTC-6, Sheldon wrote:
> >> On Mon, 24 Dec 2018 02:07:47 -0600, Sqwertz >
> >> wrote:
> >>
> >> >On Sun, 23 Dec 2018 17:22:53 -0800 (PST), John Kuthe wrote:
> >> >
> >> >> https://scontent-ort2-2.xx.fbcdn.net...&oe=5C9F7A E9
> >> >>
> >> >> Had some VERY uncooperative CHERRIES! :-(
> >> >>
> >> >> I think I will make another 1/2 batch, 100 Cherries! I love them! Others do too! Best Chocolate Covered Cherries ever! Real Bing cherry inside each one, soaked in Magic Juice! Yes wine proof liquor is involved! ;-)
> >> >>
> >> >> John Kuthe, KutheChocolates.com...
> >> >
> >> >Wax paper instead of parchment paper? Yeah - you're a real pro at
> >> >this. Wax melts at 100F. What temperature is your chocolate?
> >> >(rhetorical question).
> >>
> >> Different waxes have different melting points... you can buy pop-up
> >> meat roasting temperature indicators that release at several
> >> temperatures depending on which wax is used to lock the spring. I use
> >> wax seals for letter writing, different sealing waxes have different
> >> melting points... I have a good collection of brass sealingwax stamps
> >> and several colors of wax.
> >> https://en.wikipedia.org/wiki/Wax
> >> Actually pro confection makers use wax paper, especially for chocolate
> >> dipping. When working with melted chocolate wax paper works better
> >> than parchment paper and costs much less. The only real benefit that
> >> parchment paper has over wax paper is that parchment paper can
> >> withstand higher baking temperatures without scorching, however I line
> >> my baking pan for pineapple upside down cake with wax paper, no
> >> scorching and easy removal of the cake with it not breaking.
> >> http://www.reynoldskitchens.com/wax-paper/
> >>
> >> The wax used is a natural plant wax, and most confections are waxed
> >> anyway, especially chocolates, protects from oxidation and humidity.
> >
> >Common grocery store waxed paper has worked for KutheChocolates.com for over 30 years!
> >
> >These are HOME MADE HAND DIPPED chocolates!!
> >
> >Best in the Land!
> >
> >I don't see YOU selling any Home Made Hand Dipped Chocolates, ShelDUM!
> >
> >John Kuthe, KutheChocolates.com...
>
> Here I was on your side, the dwarf was against you... how is is that
> you are a ****ING MOROON. The world would be far better if you
> expired, Kootch. Fact is that no one on this planet is less educated
> than the Kootch. And buying that shitty dump in a shitty hood proves
> that the Kootch is poorer than a church mouse... POOR KOOTH!!!

I own 100% a choice piece of real estate! Has the three most important things about real estate! Location, location and location! 5min walk to UMSL one way, 5min walk the other to UMSL South Metrolink Station and 5min drive to/from STL International Airport!

My house now offers clean safe housing close to school. It WAS a shitty dump when I moved in in Jan 2016. But then I bought it and fixed it up a LOT!

John Kuthe, KutheChocolates.com...

John Kuthe wrote:
> On Monday, December 24, 2018 at 12:36:21 PM UTC-6, Sheldon wrote:
>> On Mon, 24 Dec 2018 02:07:47 -0600, Sqwertz >
>> wrote:
>>
>>> On Sun, 23 Dec 2018 17:22:53 -0800 (PST), John Kuthe wrote:
>>>
>>>> https://scontent-ort2-2.xx.fbcdn.net...&oe=5C9F7A E9
>>>>
>>>> Had some VERY uncooperative CHERRIES! :-(
>>>>
>>>> I think I will make another 1/2 batch, 100 Cherries! I love them! Others do too! Best Chocolate Covered Cherries ever! Real Bing cherry inside each one, soaked in Magic Juice! Yes wine proof liquor is involved! ;-)
>>>>
>>>> John Kuthe, KutheChocolates.com...
>>>
>>> Wax paper instead of parchment paper? Yeah - you're a real pro at
>>> this. Wax melts at 100F. What temperature is your chocolate?
>>> (rhetorical question).
>>
>> Different waxes have different melting points... you can buy pop-up
>> meat roasting temperature indicators that release at several
>> temperatures depending on which wax is used to lock the spring. I use
>> wax seals for letter writing, different sealing waxes have different
>> melting points... I have a good collection of brass sealingwax stamps
>> and several colors of wax.
>> https://en.wikipedia.org/wiki/Wax
>> Actually pro confection makers use wax paper, especially for chocolate
>> dipping. When working with melted chocolate wax paper works better
>> than parchment paper and costs much less. The only real benefit that
>> parchment paper has over wax paper is that parchment paper can
>> withstand higher baking temperatures without scorching, however I line
>> my baking pan for pineapple upside down cake with wax paper, no
>> scorching and easy removal of the cake with it not breaking.
>> http://www.reynoldskitchens.com/wax-paper/
>>
>> The wax used is a natural plant wax, and most confections are waxed
>> anyway, especially chocolates, protects from oxidation and humidity.
>
> Common grocery store waxed paper has worked for KutheChocolates.com for over 30 years!
>
> These are HOME MADE HAND DIPPED chocolates!!
>
> Best in the Land!
>
> I don't see YOU selling any Home Made Hand Dipped Chocolates, ShelDUM!
>
> John Kuthe, KutheChocolates.com...
>

Popeye's just jealous. He has to hand dip his candies in his terlit.
Then he trows dem out his window, cause nobody will eat them.