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| Leonard Blaisdell... |
 Posted: Mon Oct 19, 2009 11:15 pm |
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I made Jello tonight. Never have before. It was straightforward enough.
The first batch seemed to hold together OK. That was orange. Now I'm
making lemon. I think I'll cube both (if the second turns out OK) into
some sort of ill remembered concoction.
I thought I could buy the right colors in the store.
There's a colonoscopy involved Wednesday. Not mine. Oh, no. No you
didn't! Uh uh. Someone else's.
leo |
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| Gregory Morrow... |
| Posted: Mon Oct 19, 2009 11:30 pm |
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Leonard Blaisdell wrote:
Quote: I made Jello tonight. Never have before. It was straightforward
enough. The first batch seemed to hold together OK. That was orange.
Now I'm making lemon. I think I'll cube both (if the second turns out
OK) into some sort of ill remembered concoction.
I thought I could buy the right colors in the store.
There's a colonoscopy involved Wednesday. Not mine. Oh, no. No you
didn't! Uh uh. Someone else's.
You know, I'm 50 and Jello is one thing I've never made. Oddly enough, I
have a few boxes of lime Jello in the pantry, it's surely expired...
--
Best
Greg |
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| Wayne Boatwright... |
| Posted: Mon Oct 19, 2009 11:35 pm |
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On Mon 19 Oct 2009 10:15:18p, Leonard Blaisdell told us...
Quote: I made Jello tonight. Never have before. It was straightforward enough.
The first batch seemed to hold together OK. That was orange. Now I'm
making lemon. I think I'll cube both (if the second turns out OK) into
some sort of ill remembered concoction.
I thought I could buy the right colors in the store.
There's a colonoscopy involved Wednesday. Not mine. Oh, no. No you
didn't! Uh uh. Someone else's.
leo
BTDT, and yes, it was mine...twice. I'm sure you know, no red anything;
e.g., meats, beets, fruits, beverages, gelatins, etc.
The procedure, while nominally invasive, is painless, and it's usually over
before the patient knows it. During the first one they found and removed
three tiny benign polyps, which called for a followup colonoscopy two years
later. The second one, last February, revealed absolutely nothing, so back
on a five year schedule.
I believe it's a recommendation for anyone over 55 years old at five yar
intervals, unless something dicatates a greater frequency.
Hopefully, whomever is having the procedure will be as fortunate as I was.
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright |
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| Melba's Jammin... |
| Posted: Tue Oct 20, 2009 7:28 pm |
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In article <leoblaisdell-417D90.22151819102009 at (no spam) News.Individual.NET>,
Leonard Blaisdell <leoblaisdell at (no spam) sbcglobal.net> wrote:
Quote: I made Jello tonight. Never have before. It was straightforward enough.
The first batch seemed to hold together OK. That was orange. Now I'm
making lemon. I think I'll cube both (if the second turns out OK) into
some sort of ill remembered concoction.
leo
If you made it according to package directions, cubing it could be
dicey. <g> Better (stiffer) for cubing if the water is reduced by 1/3
or 1/2.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323> |
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| Omelet... |
| Posted: Tue Oct 20, 2009 7:43 pm |
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In article <o3jsd5pnkuprrqfiupksp4dso2nkbipece at (no spam) 4ax.com>,
brooklyn1 <gravesend10 at (no spam) verizon.net> wrote:
Quote: Omelet wrote:
Jello with Whipped Cream is the _gods_
I like Jello with Evap... I like choclate pudding with Evap (the
cooked kind (the skin is the best part)... I like vanilla ice cream
with Evap (it forms a luscious crust).
Sounds good! Sweetened or unsweetened Evap?
--
Peace! Om
"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein
Web Albums: <http://picasaweb.google.com/home?tab=mq>
recfoodrecipes at (no spam) yahoogroups.com
Subscribe: recfoodrecipes-subscribe at (no spam) yahoogroups.com |
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| Omelet... |
| Posted: Tue Oct 20, 2009 7:45 pm |
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In article <bmjsd5ps3pc2sg7kqr792nc7otdfe10i6s at (no spam) 4ax.com>,
brooklyn1 <gravesend10 at (no spam) verizon.net> wrote:
Quote: On Tue, 20 Oct 2009 16:56:20 -0500, Omelet <ompomelet at (no spam) gmail.com
wrote:
In article
f5406569-204a-4eee-a888-93157eb8cf08 at (no spam) u13g2000vbb.googlegroups.com>,
Nancy2 <nancy-dooley at (no spam) uiowa.edu> wrote:
Isn't that "calves' foot jelly," famed get-well medicine in old-
fashioned British novels? Today's version: Consomme. Really good
stuff when you don't feel good.
N.
I've made that. Thanks for reminding me! I'll have to post that series
on the web albums. I posted it to a.b.f when I did it the first time
but don't recall if I posted it here or not.
It really is quite good, but there is FAR more to it than just jelled
consume'. <g> It generally takes me two days to make it, but that's
mainly due to the chilling and defatting steps for the stock.
I've made it with pigs feet, calves feet and the jell from chickens foot
stock. I make it for dad from time to time as he really likes it! A
bit of a fussy dish, but worth the effort.
With meat it's called aspic... jellied fish stock is my favorite...
made with heads, bones, trimmings.
Hm. I've never tried it with fish. I can get big ol' catfish heads (and
tilapia heads) fresh from the Asian Market and have made fish head stock
in the past, but used it for a seafood soup right away...
I mostly use Shrimp shells for that, but that does not jell up.
--
Peace! Om
"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein
Web Albums: <http://picasaweb.google.com/home?tab=mq>
recfoodrecipes at (no spam) yahoogroups.com
Subscribe: recfoodrecipes-subscribe at (no spam) yahoogroups.com |
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| Omelet... |
| Posted: Tue Oct 20, 2009 7:45 pm |
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In article <barbschaller-F48E43.20280420102009 at (no spam) news.iphouse.com>,
Melba's Jammin' <barbschaller at (no spam) earthlink.net> wrote:
Quote: In article <leoblaisdell-417D90.22151819102009 at (no spam) News.Individual.NET>,
Leonard Blaisdell <leoblaisdell at (no spam) sbcglobal.net> wrote:
I made Jello tonight. Never have before. It was straightforward enough.
The first batch seemed to hold together OK. That was orange. Now I'm
making lemon. I think I'll cube both (if the second turns out OK) into
some sort of ill remembered concoction.
leo
If you made it according to package directions, cubing it could be
dicey. <g> Better (stiffer) for cubing if the water is reduced by 1/3
or 1/2.
--
-Barb,
Nice pun Barb. 
--
Peace! Om
"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein
Web Albums: <http://picasaweb.google.com/home?tab=mq>
recfoodrecipes at (no spam) yahoogroups.com
Subscribe: recfoodrecipes-subscribe at (no spam) yahoogroups.com |
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| Ed Pawlowski... |
| Posted: Tue Oct 20, 2009 9:09 pm |
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"Ravenlynne" <ravenlynne at (no spam) yahoo.com> wrote in message
Quote:
My kids like the lime..and I agree..it's ridiculous that it never goes
on sale.
Thee is no good reason for it to go on sale. There are some staple items
that people buy because they need them and few options exist. Shoppers may
buy brand X this week and Brand Y next week for soda or ice cream or frozen
veggies, but they tend to stick with the same brand when thee are only one,
maybe two offered. |
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| Gloria P... |
| Posted: Tue Oct 20, 2009 10:03 pm |
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Melba's Jammin' wrote:
Quote: In article <leoblaisdell-417D90.22151819102009 at (no spam) News.Individual.NET>,
Leonard Blaisdell <leoblaisdell at (no spam) sbcglobal.net> wrote:
I made Jello tonight. Never have before. It was straightforward enough.
The first batch seemed to hold together OK. That was orange. Now I'm
making lemon. I think I'll cube both (if the second turns out OK) into
some sort of ill remembered concoction.
leo
If you made it according to package directions, cubing it could be
dicey. <g> Better (stiffer) for cubing if the water is reduced by 1/3
or 1/2.
You guys are talking about what (in the 70s) used to be called
Knox Blox, gelatin/Jello that can be cubed and eaten as finger food:
Knox Blox
3 (1/4 ounce) envelopes unflavored gelatin (Knox)
4 (3 ounce) boxes Jello gelatin (any flavor)
4 cups boiling water
Put Jello and Knox gelatin into a bowl. Add water and stir
until dissolved. Pour into 9x13 inch pan. Cool in refrigerator.
When firm, (4 to 5 hours) cut into cubes. If you are
feeding this to kids and you used a red Jello and have a white
rug, make sure they eat it in another room ;-)
gloria p |
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| Wayne Boatwright... |
| Posted: Thu Oct 22, 2009 9:49 pm |
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On Thu 22 Oct 2009 08:09:34p, SCP told us...
Quote: On Thu, 22 Oct 2009 19:52:37 -0700, Leonard Blaisdell
leoblaisdell at (no spam) sbcglobal.net> wrote:
-->In article <c062e5d7q3ti8mla3mfsvamhrhol4u4jlr at (no spam) 4ax.com>,
--> SCP <recipes at (no spam) foodforu.ca> wrote:
--
-->> Is this the first time you've ever made something? I find that
hard to -->> beleive.
--
-->No. Just Jello.
--
-->leo
Oh first time making jello sorry
That reminds me... My poor mother didn't even know how to make Jello when
she got married. She was raised in a very "genteel" southern home where my
grandmother employed a cook, maids, gardener, etc. My grandmother was a
fine cook herself, but only cooked for special occasions, and my mother and
her two sisters were never allowed in the kitchen, much less to learn
anything about cooking. Shortly after my parents were married, my dad sent
my mother to cooking school. She became an excellent cook and baker.
Although I remember her telling me that to learn much of the traditional
southern cooking (after cooking school), she spent quite a bit of time with
my grandmother and the cook.  I was fortunate to learn so much about
cooking at home, as I was always welcome in the kitchen when mom cooked.
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright |
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