Dan Abel wrote:
> In article .com>,
> "Default User" > wrote:

> > But that's the matter in question. People should post properly so
that
> > people are FORCED to do that just to make sense of the message.
>
>
> But I think that you missed my point. The people who are screwing up
> aren't aware that they are.

But that was what BOB was doing, cluesticking the person in question.

> After all, they are responding right after
> reading a post, so they know *exactly* what they are responding to.
It's
> all the *rest* of us that are trying to figure out what in the heck
they
> are responding to, since they didn't quote any of the post they are
> responding to.

Right, but they need to learn that not everyone is going to be able to
figure out what they are saying.

Just because people can go back and look at past messages doesn't
remove the obligation to quote a meaningful portion of the message (I
typoed above, I meant to say, "people are not FORCED . . .").

The quoting problem has become a big deal lately because of the way
Google broked their interface. Fortunately, that's easy to cluestick. I
don't personally know anything about the WebTV newsreader or how to
quote with it.



Brian

On Wed, 19 Jan 2005 09:07:40 -0500, George >
wrote:

>Boron Elgar wrote:
>
>>
>> I must say that I have found that different ones carry different
>> things in them. I have a friend who is a whole-grain junkie and there
>> are some WF stores she drives out of her way to get to because of
>> their excellent selection.
>>
>> In my store, they are against the wall of the produce section and
>> there are probably 40+ plastic bins with bulk flours, rice, cereals,
>> grains, etc.
>>
>> IIRC, the managers of each department really have some say in what is
>> carried, so if you can get to one, you might be able to encourage
>> him/her to heed your pleas.
>>
>> I gave up buying the oats at general health food stores around my part
>> of NJ, as they just do not move the merchandise quickly enough to
>> assure its freshness.
>
>
>I agree about the health food stores and found the same thing. The Whole
>foods store I visited is in Edgewater, NJ. You wouldn't happen to be
>using that store?
>

I go to the one in Montclair.

Boron

Sam 1121 wrote:
>I thought it was pretty funny when I read
>it! LOL SAM
(BOB) wrote, in part:
>>Why don't you learn how to set up your
>>webtv newsreader so that you can
>>show exactly what you are responding
>>to? Remember...it's about
>>*COMMUNICATION*
Okay (enough) reply, I suppose, coming from someone never having used
this punt little black box. But the WebTV browser has no newsreader
options at all, other than to set freshly typed text into size 2, 3, or
4. What WebTVers need to learn (and use) is the only way WTV has to
copy and paste.

Not to bore y'all here, I'll certainly not hold class, but WTV people
are welcome to email me direct for the Cmd+aCmd+cCmd+v (and the rest of
the tedium needed to paste what you're replying to) so that common news
replying can therewith be as courteous as all of the 'puter peeps can
automatically be.

Picky ~JA~

When I first started buying groats a few years back I regrettably
bought too much which meant that the jar of Groats (bought in bulk)
sat at room temperature for longer than it should have and after about
3 weeks or so I detected movement in the jar and yes there were
miniscule little insects barely visible that were moving around.

I posted here in this NG and asked what is happening? Suggestions and
comments I got were the following and they were from what I have been
able to gather right on. I have not had the bugs problem since. Here
is what I was told and what I did:

1) Don't buy so much in the beginning.....buy enough for a week or two
etc....so there is no need for longer storage.

2) The insects or the larva or whatever probably came from the source
and evidently this is true of rice as well and these ever present folk
will multiply if factors are opportune.

3) Store them (groats)in the freezer part of the fridge and this will
seriously retard any growth or development of these little pests. I do
that sometimes

4) If I buy about 4 cups at a time and keep in the fridge or freezer I
never have any problems. I don't need a lot because I am the only one
in my familly that eats groats.

5) Someone here this week has suggested putting a bay leaf in with the
groats to fend off unwanted critters....interesting.....

If you are buying your groats in a sealed metallic bag like they use
for coffee then maybe you won't have this problem......I don't
know.... However the packaged groats that I have seen have been in
sealed clear paper bags....

TJ

On Wed, 19 Jan 2005 15:10:47 -0600, wrote:

>>P.S.Storing groats can be a problem....because at room temperature
>>little creatures will start to propogate
>
>What are these little bugs and how long does it take
>for them to start to appear?
>
>Will keeping my McCann steel cut oats in the fridge
>help prevent these little bugs?

Sam 1121 wrote:
> Why don't you give me a hint about how to do that instead
> of dishing me?...I can see that is how this group
> works,but I am not familiar with the process,and
> frankly,I think it is VERY hard to follow! Anyway,if you
> got a laugh,your day should be better for that! CHILL!
> SAM

I don't know how webtv works.
I'd go to "Tools" "Options" "Send" and make sure that the box next to
"include message in reply" had an "X" in it. Then when I was replying,
I'd type my answer answer inserted in between the parts of the text that I
was responding to. Then I'd delete any parts of the original post that
weren't pertenant to what I was responding to.

Webtv used to have a website explaining this, but it was moved or deleted.
Doesn't webtv have a help page or something similar? I bet if you
searched there is one somewhere.

BOB

thanks bob for the oatmeal recipe, i'm a lurker, and hate oatmeal but
eat it for the same reasons as you. will give this a try . again ,
thanks~~~~~~joannie

I like oatmeal,but not the way most prepare it.I like the 'old
fashioned' oats,placed in boiling water for one minute only so they
don't become library paste.Yeah,i know,i'm eating them raw.

I really thought this newsgroup was about food and cooking...While I am
very interested in that,I am really not a "techie" so I guess this is
just not the place for me. I am not trying to be rude,I am just not into
this much "to-do" in order to post a comment about oatmeal. Forgive my
ignorance,and I will move on to a more simple site. Thanks,SAM

i had a friend who made oatmeal according to directions and while it was
cooking she cracked a few raw eggs in it and stirred very well. the
eggs almost made it like a souffle and of course increased the protein,
especially for the atkins people.

then she either salted and peppered it, or ate it with brown sugar or
such. nice, warm, hearty, old school oatmeal. enjoy.

In article >,
Scott > wrote:

> Sounds rather like Alton Brown's variants:
> <http://www.foodnetwork.com/food/reci..._9936_17140,00
> .html>
> <http://www.foodnetwork.com/food/reci..._9936_17138,00
> .html>

Well, I just tried the second recipe, the overnight oatmeal, with a
little variation. Rather than using 4 cups water and 1/2 cup
half-and-half, I used 2 cups milk and 2 cups water. I didn't have dried
cranberries, so I used raisins.

Thoughts: it could have used the additional 1/2 cup of liquid, arguably
at least. The figs weren't as dried as they could have been, so they
didn't suck up as much liquid as they might otherwise, but the
consistency of the oatmeal was *very* thick.

It was too sweet for my taste, certainly from the figs. I'm the sort who
never adds sweetener to any cereal, so my sweetness threshold is rather
low, and this was much too sweet for me. I'd used the 1 cup of figs the
recipe called for, but 1/2 cup raisins, otherwise it would have been
even sweeter. Perhaps 1 cup of dried cranberries (unsweetened) would
have cut down on the sweetness.

I'd tried the first recipe before (without adding the brown sugar) and
it was excellent; I'd go back to that again, but not the overnight
oatmeal.

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

> I also cook them in
>the microwave in a 2 qt pyrex measuring "cup"/bowl.

Question.... is a 2 qt measuring cup also the same as a
4 "cup" measuring cup?

Im looking to buy a glass measuring cup to cook my
oatmeal in my microwave with..... and not sure what
size I need.

Wlamart had a 4 CUP anchor hocking brand. Is that the
size needed?

> Question.... is a 2 qt measuring cup also the same as a
> 4 "cup" measuring cup?
>
> Im looking to buy a glass measuring cup to cook my
> oatmeal in my microwave with..... and not sure what
> size I need.
>
> Wlamart had a 4 CUP anchor hocking brand. Is that the
> size needed?

Four cups is only ONE quart. If the recipe calls for a 2-quart measure, you
need a container twice as big. But 2 quarts seems pretty big for a
measuring vessel; it's equal to half a gallon -- and that's a lot of
oatmeal! I think my biggest measuring vessel is 4 cups.

Bob

On Fri 21 Jan 2005 11:31:05p, Bob called across the abyss...

>
>
>> Question.... is a 2 qt measuring cup also the same as a
>> 4 "cup" measuring cup?
>>
>> Im looking to buy a glass measuring cup to cook my
>> oatmeal in my microwave with..... and not sure what
>> size I need.
>>
>> Wlamart had a 4 CUP anchor hocking brand. Is that the size needed?
>
> Four cups is only ONE quart. If the recipe calls for a 2-quart measure,
> you need a container twice as big. But 2 quarts seems pretty big for a
> measuring vessel; it's equal to half a gallon -- and that's a lot of
> oatmeal! I think my biggest measuring vessel is 4 cups.
>
> Bob

I have glass measuring cups from 1 cup to 8 cups and find, even for 3-4
cups of food to cook, that the 8 cup measure works better in the microwave.
Foods like oatmeal, cooked in quite a bit of liquid, tend to boil up and
sometimes foam up and go over the container if it's not overly large.

Wayne

> But 2 quarts seems pretty big for a
>measuring vessel; it's equal to half a gallon -- and that's a lot of
>oatmeal! I think my biggest measuring vessel is 4 cups.

Ahh.... yes... thanks for confirming what I thought.
Sounds like a 4 cup measuring cup would do me fine as a
cooking vessel for oatmeal in a microwave. Yes?

>I have glass measuring cups from 1 cup to 8 cups and find, even for 3-4
>cups of food to cook, that the 8 cup measure works better in the microwave.

I see

>Foods like oatmeal, cooked in quite a bit of liquid, tend to boil up and
>sometimes foam up and go over the container if it's not overly large.


yes that is exactly what happens to me..... the oatmeal
will "boil up" in the microwave so one needs a cooking
vessel with enough spare capacity to keep the boil up
from overflowing into the microwave and causing a mess.
hence my question on what size cup is best to cook in.

Question tho.... where on earth did you find an 8 cup
glass measuring cup to buy? Walmart have em?

And..... is an 8 cup model still squat enough to fit
INSIDE the microwave cavity?

>I have glass measuring cups from 1 cup to 8 cups

What brand cups are they and where did you buy them?

And they are glass cups, correct?

On Sat 22 Jan 2005 07:49:55a, called across the abyss...

>>I have glass measuring cups from 1 cup to 8 cups and find, even for 3-4
>>cups of food to cook, that the 8 cup measure works better in the
>>microwave.
>
> I see
>
>>Foods like oatmeal, cooked in quite a bit of liquid, tend to boil up and
>>sometimes foam up and go over the container if it's not overly large.
>
>
> yes that is exactly what happens to me..... the oatmeal
> will "boil up" in the microwave so one needs a cooking
> vessel with enough spare capacity to keep the boil up
> from overflowing into the microwave and causing a mess.
> hence my question on what size cup is best to cook in.
>
> Question tho.... where on earth did you find an 8 cup
> glass measuring cup to buy? Walmart have em?

I don't recall where I bought mine. It's an Anchor-Hocking, but Kohl's has
the Pyrex brand for sale.

http://tinyurl.com/3rqwy

> And..... is an 8 cup model still squat enough to fit
> INSIDE the microwave cavity?

Yes, I only have an average size microwave and it fits fine. The shape is
rather "squat".

Wayne

On Sat 22 Jan 2005 07:50:42a, called across the abyss...

>>I have glass measuring cups from 1 cup to 8 cups
>
> What brand cups are they and where did you buy them?

Mine is Anchor-Hocking, but Pyrex also makes them. In the previous post I
gave a reference website for Kohl's. You can also find them on e-Bay.

> And they are glass cups, correct?

Yest, tempered glass.

Wayne

>I don't personally know anything about
> the WebTV newsreader or how to quote
> with it. Brian

There is no way to '"quote" with a webtv. You must cut/copy/paste the
lines you want to repeat.

Denise in NH

wrote in :

> Question tho.... where on earth did you find an 8 cup
> glass measuring cup to buy? Walmart have em?
>
>

They're fairly common and yes Walmart should have them (I've seen them at
Sears too). Shouldn't cost much either. IIRC mine was under 10 bucks 3
yrs ago. I got 2 of the 8 cuppers, very handy in the microwave and you'll
find 101 other uses for it.
--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl

Bob wrote:

>
> > Question.... is a 2 qt measuring cup also the same as a
> > 4 "cup" measuring cup?
> > Im looking to buy a glass measuring cup to cook my
> > oatmeal in my microwave with..... and not sure what
> > size I need.
> >
> > Wlamart had a 4 CUP anchor hocking brand. Is that the
> > size needed?
>
> Four cups is only ONE quart. If the recipe calls for a 2-quart measure, you
> need a container twice as big. But 2 quarts seems pretty big for a
> measuring vessel; it's equal to half a gallon -- and that's a lot of
> oatmeal! I think my biggest measuring vessel is 4 cups.

I usually cook oatmeal in the m/w. I actually have a one-gal anchor measuring
vessel. Very handy at times, esp. making punkin pie mix. But to the oatmeal -
it bubbles up and over everything so cook on medium or keep watch on it. You
may want to use a vessel bigger than the capacity you need. I made the oatmeal
pancakes yesterday. I did not care for the texture. I'd like to toast some
oatmeal then add that for a sort of crispy crunch.
Edrena

> wrote in message
...
> >I have glass measuring cups from 1 cup to 8 cups and find, even for 3-4
> >cups of food to cook, that the 8 cup measure works better in the
microwave.
> glass measuring cup to buy? Walmart have em?
>
> And..... is an 8 cup model still squat enough to fit
> INSIDE the microwave cavity?


I LOVE my 8 cup pyrex measuring "cup". This morning, I mixed waffle batter
in it and used it to pour the batter into the iron. I use it often for a
mixing bowl and to make my "famous microwave p-nut brittle".

I think I bought it at Walmart or Target or someplace like that. After you
get one, here is the peanutbrittle recipe...

:-)

jillie
Roseville, CA

In 8 cup pyrex measuring cup
Mix
1 cup sugar
1/2 cup white Karo syrup
1 1/2 cups salted spanish pnuts

cook on hi 4 minutes
stir
cook 4 more minutes
stir and add
1 teasp butter
1 teasp vanilla
cook 2 minutes
stir in 1 teasp baking soda ..it will get light and foamy
quickly pour onto a greased cookie sheet and spread as thin as possible..

cool

On Sun 23 Jan 2005 02:49:28p, Jill Delgado called across the abyss...

>
> > wrote in message
> ...
>> >I have glass measuring cups from 1 cup to 8 cups and find, even for
>> >3-4 cups of food to cook, that the 8 cup measure works better in the
>> >microwave.
>> glass measuring cup to buy? Walmart have em?
>>
>> And..... is an 8 cup model still squat enough to fit
>> INSIDE the microwave cavity?
>
>
> I LOVE my 8 cup pyrex measuring "cup". This morning, I mixed waffle
> batter in it and used it to pour the batter into the iron. I use it
> often for a mixing bowl and to make my "famous microwave p-nut brittle".
>
> I think I bought it at Walmart or Target or someplace like that. After
> you get one, here is the peanutbrittle recipe...
>
>:-)
>
> jillie
> Roseville, CA
>
> In 8 cup pyrex measuring cup
> Mix
> 1 cup sugar
> 1/2 cup white Karo syrup
> 1 1/2 cups salted spanish pnuts
>
> cook on hi 4 minutes
> stir
> cook 4 more minutes
> stir and add
> 1 teasp butter
> 1 teasp vanilla
> cook 2 minutes
> stir in 1 teasp baking soda ..it will get light and foamy
> quickly pour onto a greased cookie sheet and spread as thin as
> possible..
>
> cool

LOL! I have the cup, I just need the peanuts. Do you know what wattage
your MW is? My MW is 1300 watts, which is a little higher than many, so I
would probably need to adjust the time.

TIA

Wayne

Don't know the wattage..(Is there such a thing as 750?) but do know I
usually add a little more time to the recipe...so you might be ok..You'll
want to make several batches, so you can experiment with the first one. :-)

jille
Roseville, CA


----- Original Message -----
From: "Wayne Boatwright" >
Newsgroups: rec.food.cooking
Sent: Sunday, January 23, 2005 2:28 PM
Subject: Wow, that was good oatmeal


> On Sun 23 Jan 2005 02:49:28p, Jill Delgado called across the abyss...
>
> >
> > > wrote in message
> > ...
> >> >I have glass measuring cups from 1 cup to 8 cups and find, even for
> >> >3-4 cups of food to cook, that the 8 cup measure works better in the
> >> >microwave.
> >> glass measuring cup to buy? Walmart have em?
> >>
> >> And..... is an 8 cup model still squat enough to fit
> >> INSIDE the microwave cavity?
> >
> >
> > I LOVE my 8 cup pyrex measuring "cup". This morning, I mixed waffle
> > batter in it and used it to pour the batter into the iron. I use it
> > often for a mixing bowl and to make my "famous microwave p-nut brittle".
> >
> > I think I bought it at Walmart or Target or someplace like that. After
> > you get one, here is the peanutbrittle recipe...
> >
> >:-)
> >
> > jillie
> > Roseville, CA
> >
> > In 8 cup pyrex measuring cup
> > Mix
> > 1 cup sugar
> > 1/2 cup white Karo syrup
> > 1 1/2 cups salted spanish pnuts
> >
> > cook on hi 4 minutes
> > stir
> > cook 4 more minutes
> > stir and add
> > 1 teasp butter
> > 1 teasp vanilla
> > cook 2 minutes
> > stir in 1 teasp baking soda ..it will get light and foamy
> > quickly pour onto a greased cookie sheet and spread as thin as
> > possible..
> >
> > cool
>
> LOL! I have the cup, I just need the peanuts. Do you know what wattage
> your MW is? My MW is 1300 watts, which is a little higher than many, so I
> would probably need to adjust the time.
>
> TIA
>
> Wayne
>

Thank you. I'll just watch it carefully.

Wayne

On Sun 23 Jan 2005 06:30:24p, Jill Delgado wrote in rec.food.cooking:

> Don't know the wattage..(Is there such a thing as 750?) but do know I
> usually add a little more time to the recipe...so you might be
> ok..You'll want to make several batches, so you can experiment with the
> first one. :-)
>
> jille
> Roseville, CA
>
>
> ----- Original Message -----
> From: "Wayne Boatwright" >
> Newsgroups: rec.food.cooking
> Sent: Sunday, January 23, 2005 2:28 PM
> Subject: Wow, that was good oatmeal
>
>
>> On Sun 23 Jan 2005 02:49:28p, Jill Delgado called across the abyss...
>>
>> >
>> > > wrote in message
>> > ...
>> >> >I have glass measuring cups from 1 cup to 8 cups and find, even for
>> >> >3-4 cups of food to cook, that the 8 cup measure works better in
>> >> >the microwave.
>> >> glass measuring cup to buy? Walmart have em?
>> >>
>> >> And..... is an 8 cup model still squat enough to fit
>> >> INSIDE the microwave cavity?
>> >
>> >
>> > I LOVE my 8 cup pyrex measuring "cup". This morning, I mixed waffle
>> > batter in it and used it to pour the batter into the iron. I use it
>> > often for a mixing bowl and to make my "famous microwave p-nut
>> > brittle".
>> >
>> > I think I bought it at Walmart or Target or someplace like that.
>> > After you get one, here is the peanutbrittle recipe...
>> >
>> >:-)
>> >
>> > jillie
>> > Roseville, CA
>> >
>> > In 8 cup pyrex measuring cup
>> > Mix
>> > 1 cup sugar
>> > 1/2 cup white Karo syrup
>> > 1 1/2 cups salted spanish pnuts
>> >
>> > cook on hi 4 minutes stir
>> > cook 4 more minutes
>> > stir and add
>> > 1 teasp butter
>> > 1 teasp vanilla
>> > cook 2 minutes
>> > stir in 1 teasp baking soda ..it will get light and foamy
>> > quickly pour onto a greased cookie sheet and spread as thin as
>> > possible..
>> >
>> > cool
>>
>> LOL! I have the cup, I just need the peanuts. Do you know what
>> wattage your MW is? My MW is 1300 watts, which is a little higher than
>> many, so I would probably need to adjust the time.
>>
>> TIA
>>
>> Wayne

Jill Delgado wrote:
> > wrote in message
> ...
>
>>> I have glass measuring cups from 1 cup to 8 cups and find, even
>>> for 3-4 cups of food to cook, that the 8 cup measure works
>>> better in the
>
> microwave.
>
>> glass measuring cup to buy? Walmart have em?
>>
>> And..... is an 8 cup model still squat enough to fit INSIDE the
>> microwave cavity?
>
>
>
> I LOVE my 8 cup pyrex measuring "cup". This morning, I mixed
> waffle batter in it and used it to pour the batter into the iron.
> I use it often for a mixing bowl and to make my "famous microwave
> p-nut brittle".
>
> I think I bought it at Walmart or Target or someplace like that.
> After you get one, here is the peanutbrittle recipe...
>
> :-)
>
> jillie Roseville, CA
>
> In 8 cup pyrex measuring cup Mix 1 cup sugar 1/2 cup white Karo
> syrup 1 1/2 cups salted spanish pnuts
>
> cook on hi 4 minutes stir cook 4 more minutes stir and add 1 teasp
> butter 1 teasp vanilla cook 2 minutes stir in 1 teasp baking soda
> ..it will get light and foamy quickly pour onto a greased cookie
> sheet and spread as thin as possible..
>
> cool
>
I do not have an 8 cup measuring cup (if I did, I would not have room
for it in my tiny kitchen), I do not have a microwave and I don't like
peanuts. I also have to watch my sodium intake, so salted nuts are out.

However, I do like nut brittle and may attempt to make some
with either pecans or hazelnuts. Will it work? Why does the peanut
brittle recipe have to be mixed in this particular container? At what
temperature should I bake it and for how long?

Thank you, M

On Mon 24 Jan 2005 06:16:52a, Margaret Suran wrote in rec.food.cooking:

> I do not have an 8 cup measuring cup (if I did, I would not have room
> for it in my tiny kitchen), I do not have a microwave and I don't like
> peanuts. I also have to watch my sodium intake, so salted nuts are out.
>
> However, I do like nut brittle and may attempt to make some
> with either pecans or hazelnuts. Will it work? Why does the peanut
> brittle recipe have to be mixed in this particular container? At what
> temperature should I bake it and for how long?
>
> Thank you, M

Margaret, I have eaten pecan brittle and it's delicious. I see no reason
why you couldn't also use hazelnuts.

The bad news is, you cannot bake nut brittles in a conventional oven
because the required temperatures cannot be attained. However, you can
make them in a saucepan on the stove top. It's a little more time
consuming and you should probably also use a candy thermometer for
consistency.

If you're interested, I can send you recipes from a candy cookbook I have.

Cheers,
Wayne

In article >,
Margaret Suran > wrote:

> I do not have an 8 cup measuring cup (if I did, I would not have room
> for it in my tiny kitchen), I do not have a microwave and I don't like
> peanuts. I also have to watch my sodium intake, so salted nuts are out.
>
> However, I do like nut brittle and may attempt to make some
> with either pecans or hazelnuts. Will it work? Why does the peanut
> brittle recipe have to be mixed in this particular container? At what
> temperature should I bake it and for how long?

Margaret,
Virtually any nut or nutlike product (for those who'll point out that
peanuts, pecans, etc., aren't nuts) can be substituted in equal
volumes--unsalted as well. Roasted, unsalted, mixed nuts work nicely;
almonds or black walnuts are my favorites. You can even do seeds (e.g.,
pumpkin or sesame). I've only done seed brittles on the stove (not
microwave); I put the seeds in later than I would nuts, since they're
small enough to burn very easily. I once made a sesame-peanut brittle,
substituting raw sesame seeds for about 1/3 of the peanuts and adding
them right near the end.

You definitely *cannot* make brittle in the oven; the sugar syrup needs
to be cooked to 290 to 300 degrees F, and I can't imagine how long an
oven would take to get it there, or even if it could get there at all. A
heavy-bottomed, deep saucepan is the way to go.

Definitely get a candy thermometer if you don't have one; they're
indispensable for candy making (yes, there's the cold-water test method,
but a thermometer is far, far easier and more accurate). Places like
Target or Bed, Bath and Beyond should have them for about $10. Digital
models are more expensive and harder to find, but easier to use.

It helps if you pre-warm the seeds or nuts in an oven on a baking sheet,
on as low as setting as the oven can get. You just want to warm the nuts
enough that they don't drop the temperature of your syrup as much. This
is purely optional: it'll just shorten the process (if you warm the nuts
while the syrup is cooking)

Note that Jill's recipe calls for adding baking soda. If you're
concerned about sodium you can leave this out. When you add the baking
soda, the brittle foams up, which makes the candy easier to bite into
(I'm not sure if it's an acid/base reaction--NaHCO3 melts with
decomposition at about 50degC and may therefore create the foam--though
The Handbook of Chemistry and Physics gives the pH of corn as 6.0-6.5,
so corn syrup is also probably slightly acidic). I've made it both ways,
but I'd have to give a nod to making it with the baking soda as having
the better texture.


Here's a recipe for pecan brittle and one for the multinut brittle:

RECIPE: Pecan Brittle
SOURCE: Rusty Nejdl
CATEGORIES: Candy
MAKES: 20

INGREDIENTS:
2 cup sugar
1 cup corn syrup
1 cup water
2 cup pecans, raw
2 teasp vanilla
1 1/2 teasp baking soda
1/4 teasp salt (optional)
3 tbsp butter

METHOD:
Add sugar, corn syrup, and water to a medium sauce pan. Heat under
medium heat, stirring vigorously to soft ball (234-240 degrees).

Add pecans and salt. Continue heating until hard crack stage (300
degrees). Stir the entire time or else the brittle will burn.

Remove from heat. Add butter, vanilla, and baking soda.

Pour onto a greased pan with sides. Let cool for about 30 minutes to an
hour. Break into pieces and enjoy.


RECIPE: Multinut Brittle
CATEGORIES: Candy
MAKES: 20

INGREDIENTS:
1 1/2 cup sugar
1 cup water
1 cup light corn syrup
12 oz mixed nuts
3 tbsp butter
1 teasp vanilla extract
1 1/2 teasp baking soda

METHOD:
Generously butter a cookie sheet. In a large saucepan over high heat,
cook sugar, water, and corn syrup until mixture reaches 280 F on a candy
thermometer. Slowly add nuts and cook, stirring, until temperature
reaches 300 F. Turn off heat. Carefully stir in butter and vanilla until
blended. Add baking soda and stir vigorously but cautiously. Pour
mixture onto prepared cookie sheet and spread as thin as possible with
wooden spoon. Cool completely. Break cooled candy into pieces. Store in
an airtight container. Makes about 2 pounds.

--
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Wayne Boatwright wrote:

Scott wrote:
> In article >,
> Margaret Suran > wrote:

*posts and recipes snipped*

Thank you all for your help and for the recipes from Scott. For the
time being I will save your advice and the recipes and try them at
some later time. I will use pecans, almonds and hazelnuts, dry
roasted but not salted.

Margaret

On Mon 24 Jan 2005 04:39:20p, Margaret Suran wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>
> Scott wrote:
>> In article >,
>> Margaret Suran > wrote:
>
> *posts and recipes snipped*
>
> Thank you all for your help and for the recipes from Scott. For the
> time being I will save your advice and the recipes and try them at
> some later time. I will use pecans, almonds and hazelnuts, dry
> roasted but not salted.
>
> Margaret

Sounds like a plan, Margaret! I really loved the pecan brittle I've had.
Let us know how it turns out when you get around to making it.

Wayne

Scott > wrote:
: Well, I just tried the second recipe, the overnight oatmeal, with a
: little variation. Rather than using 4 cups water and 1/2 cup
: half-and-half, I used 2 cups milk and 2 cups water. I didn't have dried
: cranberries, so I used raisins.

I made the Alton Brown recipe too in my Rival slow cooker. I didn't put
in the dried fruits, because I prefer to add blueberries when I eat it.
I used the same amounts of oats/water/half and half. Fired it up on low
at 10:30 last night, got up at 7 this morning. There was a film on top of
the oatmeal, and the edges were very brown. The half and half had
scorched. When I stirred it, there was still way too much liquid. I
peeled off the scorchings, and set it on high (with the lid off). 5-10
mins later, it was the perfect (for me) consistency. Very tasty with
blueberries and a touch of sweetener. I'll try it again when I eat up
this lot, use less liquid and no half and half. I love the idea of waking
up to a nice toasty warm bowl of steel cut oatmeal.

TammyM in
Sacramento, California