• 862 various

    From MICHAEL LOO@1:123/140 to NANCY BACKUS on Tuesday, June 12, 2018 01:16:36
    That does seem to be riper, then... Maybe they put the ripe ones in,
    and then, not having enough, filled it up with not-so-ripe ones...?

    That raspberry speculation was the result of
    several observations in a row, so [raspberry].

    Here at the Hilton, the clearly imported fruit
    - kiwi and so on - were ripe and sweet, whereas
    the apricots and plums, possibly local, most
    likely European, were like little handballs.
    Maybe some things ripen in transit better than others...? Or the Hilton didn't take the time to ripen the local-ish fruit before setting it
    out...? Wegmans puts out "ripening" bags when selling things like
    apricots and plums and all....

    1. Maybe. 2. Nah, those bore no resemblance
    to local-ish anything.

    Sounds like their camper could be a good adjunct to the picnic, especially if they park and hook up at Lydia's... :)
    Yep. That'll be useful if everyone wants to
    cook all at once.
    Exactly... at least it gives some options... :)
    The scene could be reminiscent of the concerts
    with massed pianos from back in the 19th century.
    Isn't that rather a picnic'y scene anyway....? ;)

    Well, yes, but I don't know how formal the
    19th century European versions were. Probably more
    so than here and/or now - I'm wondering what to
    wear for attending the concert in Dresden.

    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Hazelnut Paste
    Categories: Candies
    Yield: 1 Recipe

    1 lb Roasted Oregon hazelnuts
    -- (3-1/2 cups)
    6 tb Egg whites (appox. 3 large)
    2 c Powdered sugar
    2 ts Hazelnut liqueur

    Yield: 2 to 3 cups.

    Coarsely chop the hazelnuts. In a food processor or blender, finely
    grind about 1/3 of the nuts at a time, until mealy. Add egg whites,
    powdered sugar and liqueur. Blend until paste forms. Wrap and store in a
    covered container, up to 2 weeks.

    * COOKFDN brings you this recipe with permission from:
    * Oregon Hazelnut Industry and The Hazelnut Marketing Board

    MMMMM
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    * Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)
  • From NANCY BACKUS@1:123/140 to MICHAEL LOO on Wednesday, June 13, 2018 14:30:00
    Quoting Michael Loo to Nancy Backus on 06-12-18 01:16 <=-

    Here at the Hilton, the clearly imported fruit
    - kiwi and so on - were ripe and sweet, whereas
    the apricots and plums, possibly local, most
    likely European, were like little handballs.
    Maybe some things ripen in transit better than others...? Or the Hilton didn't take the time to ripen the local-ish fruit before setting it
    out...? Wegmans puts out "ripening" bags when selling things like
    apricots and plums and all....
    1. Maybe. 2. Nah, those bore no resemblance
    to local-ish anything.

    So you are backing off on the possibly local aspect... probably the
    apricots and plums were also imported, then.... just possibly from not
    quite so far....?

    Sounds like their camper could be a good adjunct to the picnic, especially if they park and hook up at Lydia's... :)
    Yep. That'll be useful if everyone wants to
    cook all at once.
    Exactly... at least it gives some options... :)
    The scene could be reminiscent of the concerts
    with massed pianos from back in the 19th century.
    Isn't that rather a picnic'y scene anyway....? ;)
    Well, yes, but I don't know how formal the
    19th century European versions were. Probably more
    so than here and/or now - I'm wondering what to
    wear for attending the concert in Dresden.

    Dunno... I'd tend to guess that European concerts would be more formal,
    but I've no experience at all there... I was more referring to the
    everyone trying to cook at once more than the massed pianos aspect,
    though... ;)

    ttyl neb

    ... A rumour without a leg to stand on will get around some other way.

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