In article >, "MaryL"
-OUT-THE-LITTER> wrote:

> Have you really bothered to read my messages? I already explained
> that I wouldn't be so stupid as to think that ginger ale wouldn't
> have any ginger in it -- if I *knew* that it was ginger ale!

Evidently, you thought I was responding to you. And that I was
talking about you. You are mistaken. The person who posted about
telling her guests that she was serving homemade ginger ale was Lia, the
jerk who replied was some guy whose name started with J, I believe. The
fellow to whom I replied was this J guy. Dan then posted in response to
that, and I replied to him. It isn't all about you.

> (I also explained it a second time, but I notice that your message
> was posted first; this was one of those times when your message
> apparently took awhile to show up on my server.) I simply think
> that it is common courtesy to ask guests if there is anythng they
> are allergic to. If so, mention any items that might have that
> ingredient. I always do that when I invite anyone to dinner, and I
> have friends who do the same thing. Yes, I know enough to ask
> questions when necessary, but it is much more pleasant if either I
> or the hostess knows in advance which items to be wary of. That
> way, I don't have to point out each item at the table and ask
> questions.

I have no problem with this in the least. That wasn't what I was
talking about, yet you still think this is about you, or keeping
ingredients secret from one's guests to their detriment. It is not.

Regards,
Ranee (who can provide the quotations and thread progression for you
if you need it)

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/

"Ranee Mueller" > wrote in message
...
> In article >, "MaryL"
> -OUT-THE-LITTER> wrote:
>
>> Have you really bothered to read my messages? I already explained
>> that I wouldn't be so stupid as to think that ginger ale wouldn't
>> have any ginger in it -- if I *knew* that it was ginger ale!
>
> Evidently, you thought I was responding to you. And that I was
> talking about you. You are mistaken. The person who posted about
> telling her guests that she was serving homemade ginger ale was Lia, the
> jerk who replied was some guy whose name started with J, I believe. The
> fellow to whom I replied was this J guy. Dan then posted in response to
> that, and I replied to him. It isn't all about you.
>
>> (I also explained it a second time, but I notice that your message
>> was posted first; this was one of those times when your message
>> apparently took awhile to show up on my server.) I simply think
>> that it is common courtesy to ask guests if there is anythng they
>> are allergic to. If so, mention any items that might have that
>> ingredient. I always do that when I invite anyone to dinner, and I
>> have friends who do the same thing. Yes, I know enough to ask
>> questions when necessary, but it is much more pleasant if either I
>> or the hostess knows in advance which items to be wary of. That
>> way, I don't have to point out each item at the table and ask
>> questions.
>
> I have no problem with this in the least. That wasn't what I was
> talking about, yet you still think this is about you, or keeping
> ingredients secret from one's guests to their detriment. It is not.
>
> Regards,
> Ranee (who can provide the quotations and thread progression for you
> if you need it)
>
> --
> Remove Do Not and Spam to email
>
> "She seeks wool and flax, and works with willing hands." Prov 31:13
>
> See my Blog at: http://arabianknits.blogspot.com/


Thank you for your comments. I really am not trying to be antagonistic.
Part of the problem (my problem, really) may be that I am new to this
newsgroup (although I have been very active on a number of other NGs). The
reason I assumed that you were responding to me is that I am the person who
first made the comments about letting guests have some warning. I probably
overreacted because I have such an extreme allergy to ginger and a few
lesser other allergies to other ingredients. Therefore, I am extremely
aware of the need to be cautious about what I eat.

Thanks (and I do mean it...that is not sarcasm),
MaryL

In article >,
Julia Altshuler > wrote:

> Is there ginger in gingerale? Was there ever?

Yep.

And Bundaberg ginger ale (from Australia) still has ginger in it.

Miche

--
WWMVD?

In article >, Dave Smith
> wrote:

> Syrup concentrate for the ale:
>
> 3 1/2 cups water
> 4-inch long piece of ginger, peeled & chopped
> 2 Tbsp vanilla flavoring
> 3 tsp lemon flavoring (non-alcoholic)
> 1/2 tsp stevia powder (or to taste)

If I wanted to make this with actual sugar, how would I change this
(aside from getting rid of the stevia), as in how much sugar equals this
amount of stevia? Thanks!

Regards,
Ranee

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/

Ranee Mueller wrote:
> Dave Smith wrote:
>
> > Syrup concentrate for the ale:
> >
> > 3 1/2 cups water
> > 4-inch long piece of ginger, peeled & chopped
> > 2 Tbsp vanilla flavoring
> > 3 tsp lemon flavoring (non-alcoholic)
> > 1/2 tsp stevia powder (or to taste)
>
> If I wanted to make this with actual sugar, how would I change
this
> (aside from getting rid of the stevia), as in how much sugar equals
this
> amount of stevia?

That recipe actually indicates actual ginger. The stevia powder
indicates "to taste", so I'd add sugar until it's to your taste.
Besides, there are actual ginger ale recipes on the net.

I've made ginger wine but never ginger ale... here's one that actually
uses actual real ingredients, and actually looks easy.

http://tinyurl.com/4fb7z

Ginger Ale

1 1/2 cups sliced fresh ginger
1 1/2 cups sugar
1/2 cup fresh lemon juice
1 1/2 (1-liter) bottles club soda or plain seltzer, chilled

Combine ginger (don't bother to peel it), sugar, and 1 1/2 cups water
in a medium saucepan and bring to a boil, stirring to dissolve sugar.
Lower heat and simmer mixture about 15 minutes, or until it reaches the
consistency of pancake syrup (you should have about 1 cup syrup).
Strain syrup and cool to room temperature. Stir in lemon juice. Place 2
tablespoons syrup in 8-ounce glasses and fill three quarters full with
club soda. Gently stir to blend. Add ice and more club soda or syrup if
necessary.

Real Simple, JUNE 2000
---

Sheldon