Text 6713, 64 rader
Skriven 2006-10-18 23:57:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ian Hoare
Ärende: Welcome back
====================
 -=> On 10-18-06  17:32,  Ian Hoare <=-
 -=> spoke to Jim Weller about Re: Brit food <=-

 IH> Would this be a good moment to poke my nose back in and say "thanks
 IH> for writing"?

  Any moment is a good moment to see you here again.  Welcome back.
  Both you and xxCarol reappear in the same packet -- a double
  blessing:-}}

 IH> I've discovered that I can get on here via Fidotel's nntp gateway!! 

  Good -- there are also other nntp feeds available.   Doc's is a good
  place to go also.  People can read and reply there with a web browser
  (e.g. MSIE, etc.).  All that really matters is that folks find some
  way of joining in.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Swan Spirit's Pumpkin Candy
 Categories: Native, Candy
      Yield: 1 1/2 pounds
 
  1 1/2 lb Uncooked pumpkin meat; (from
           -a 3 or 4 pound pumpkin)
      2 c  Sugar
           Thinly pared rind of 3
           Lemons
      1 c  Fresh lemon juice
 
  Cut pumpkin meat into uniform strips, 4 by 2 inches and 1.4 inch
  thick. Put the strips in a bowl and sprinkle with the sugar. Cut the
  lemon rind into narrow strips. Add to the pumpkin and pour lemon
  juice over all. Let the mixture stand at least 12 hours or overnight.
  
  Put the mixture in a covered saucepan, bring to a simmer, and simmer
  gently until the pumpkin becomes translucent but is still firm, about
  1 hour. Remove strips with a slotted spoon and drain on paper towels.
  Let them dry for 12 hours or overnight. Roll them in granulated sugar
  or eat them plain. You can also cover them with the syrup and store,
  refrigerated, where they will keep several weeks.
  
  A unique sweet is one made from fresh pumpkin chips. We would cut a
  pumpkin or squash into two-by-four-inch strips, then soften the strips
  in a bath of wood ashes or lye. Finally, we would boil the strips in
  sugary syrup, sometimes flavored with cilantro, until the syrup was
  clear and the chips brittle. Using lemon juice helps to soften the
  chips and counteract the sweetness of the sugar.
  
  From: "Swan Spirit" <gfosteratny.tds.net>
  Native Cooking-L
  
  From: Jim Weller                      Date: 04-18-00
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:30:03, 18 Oct 2006
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)