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| COOKING | Do you have a recipe for boiling water? | 26,839 messages |
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| Message 25,612 of 26,839 |
| Ben Collver to Ruth Haffly |
| Pie Crust |
| 08 Jan 26 08:51:03 |
TZUTC: -0800 MSGID: 35381.fidonet_cooking@1:105/500 2dc5a0ac REPLY: 1:396/45.28 e008a6d1 PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942 TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942 BBSID: FQBBS CHRS: ASCII 1 NOTE: SlyEdit 1.89e (2025-02-09) (ICE style) Re: Pie Crust By: Ruth Haffly to Ben Collver on Tue Jan 06 2026 12:06 pm RH> This is the first Cooking echo message since the beginning of the year. RH> The last couple weeks of 2025 were pretty quiet too--is nobody posting or RH> is there a hiccup in the system? I suspect it was legitimately quiet, not a hiccup. RH> OTOH, I have 5 sewing machines, a serger and an embroidery machine (Steve RH> runs that, back story to that.) but one machine and the serger get the RH> most use. I've got enough projects to keep me going for years. (G) Wow, you have even more sewing machines than my mother does. She has 4: her own, one inherited from her mother, another inherited from her sister, and another spare that was a bargain from the thrift store. I believe my mother's is a Singer and my sister's is a Brother. I am not familiar with Serger sewing machines. Oh, is that a type an not a brand? I think it's cool that Brother makes both sewing machines and laser printers. There's cross-stitching between the computer market and the textile market. ;) RH> One of the first recipies I printed off shortly after I joined the echo in RH> January, 1994 was posted by Michael Loo for Pseudo-Melinda's Hot Sauce. RH> Steve still makes it, altho not as regularly as he used to. Cool! I started making my own hot sauce after a friend served me some of his home-made hot sauce. It's cheap and easy. Just need a blender. I like to save seeds from squash that i cook, and put them into the hot sauce mix. I believe capsaicin is oil soluble and that the saturated fats in the squash seeds helps make it hotter. RH> We've not tried the vegetable pancakes but do enjoy seafood pancakes every RH> so often. Sometimes we'll order one, plus just one main dish and take part RH> of the pancake home to enjoy another time. Sam's Club had a bag of mixed RH> seafood in their freezer section a few years ago; we bought one and had RH> enough seafood for about 5 pancakes. A bit fiddly but they tasted good. RH> Guess I ought to see if they have it again. Interesting idea... it's using the pancake batter as a substrate rather than a breading to fry seafood. I can imagine pancakes with those tiny shrimp they catch locally off the Oregon coast. It could be like a seafood version of biscuits and gravy. Here is the only Melinda's copycat recipe that i am aware of having in my database: ---------- Recipe via Meal-Master (tm) v8.02 Title: Melinda's Habanero Pepper Sauce Categories: Copycat, Sauces Yield: 1 Batch 1/2 c Onion; chopped 2 cl Garlic; minced 1 tb Olive oil 1/2 c Carrots; chopped 1/8 c Water 12 ea Habaneros; stemmed, chopped 1/2 c White vinegar 1/4 c Lime juice Saute onions and garlic in oil over medium low heat until soft but not brown. Add carrots and water. Bring to boil, reduce to low and cook until carrots are cooked. Remove this mixture to a blender and blend allow with the Habaneros. When smooth, mix in vinegar and lime juice and simmer briefly. If you are looking to use the sauce immediately, simmer for 5 minutes; if you are going to store it, 2 minutes will be sufficient heat. You may up to double the Habaneros before creating a painfully hot sauce, about at hot as Melinda's reserve. In any case, this stuff should be packed into sterilized containers for storage unless you want to drink it up all at once... |
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