Text 17188, 101 rader
Skriven 2014-09-19 20:44:46 av Ruth Haffly (1:396/45.28)
  Kommentar till text 17126 av NANCY BACKUS (1:123/140)
Ärende: a toast!
================
Hi Nancy,

 NB> That's  NB>> where my sister learned at least her pie skills, the few
 NB> years that  NB>> they lived on the farm with her in-laws...  :)

 RH> My mom could never make a decent crust with any fat other than lard.
 RH> All others came out more like cardboard. OTOH, I use various ones (but
 RH> not commercial lard) and have good results.

 NB> There's more to making a good pie crust than just the shortening...

A lot depends on the cook. Given a choice, I like lard and butter but
have used other fats at various times. Don't think I've ever done an oil
crust tho.

 NB> it, it  RH>> was as if I'd done it all my life. I'd say over the
 NB> years, I've had a  RH>> 99.9999999999999999999999% rate of success in
 NB> jars sealing.
 NB>  NB>> Some people things just come second nature...  ;)   That's
 NB> pretty  NB>> impressive... ;)

 RH> Just taking my time to ensure I do things right, following all steps
 RH> to ensure a good seal. I always use a canning funnel to fill the jars
 RH> but also wipe down the rims good before I put the lid on. No food on
 RH> the rim makes for a good seal.

 NB> Quite right... It's been long enough since I did any canning that the
 NB> memory fuzzes some, but I think I never had any trouble getting my
 NB> lids to seal, either... like you say, being careful to keep the rims
 NB> clean makes a lot of difference...

If the rim isn't clean, the lid can't make good contact for a seal. Then
you've lost all the time and effort you've put into the food, and
sometimes the contents of the jar as well.

 NB>  RH>> And, it's getting cool enough that in a few weeks I'll be
 NB> breaking  RH>> out my Houghton hooded sweatshirt (not a hoodie--that
 NB> term irritates  RH>> me) again.
 NB>  NB>> I'm not all that bothered by the term hoodie... but then, some
 NB> versions of the hooded sweatshirt are more so than others...  ;)

 RH> It just doesn't sound right to my ears. Almost as bad as Ms instead of
 RH> Miss or Mrs.

 NB> And you being so comfortable in the South, aren't used to the Miz that
 NB> replaces both Miss and Mrs...?  ;)   I don't like seeing Ms, but
 NB> that's a different story...  ;)

Here in NC they say MIss (and first name) as a general rule. Encountered
it on the coast the first time we lived in the state, also seeing it
here in Wake County. It's not that I object to, it's the women's lib
version. My dad, being the newspaper editor, rightly pointed out that
it's the abbreviation for "manuscript".

 NB>  NB>> spring... so I'm about to start using that one, if things don't
 NB>  NB>> start warming up more..  ;)

 RH> I've got a variety of jackets, some dressy, some casual for
 RH> fall/spring weather. We were in the low 70s yesterday & today, not
 RH> quite cool enough for a light jacket, but close.

 NB> I have to chuckle...  substitute low 60s in your statement, and that's
 NB> about what I was thinking yesterday and today...  ;)  Not quite cool
 NB> enough, but close...  ;)

It was in the mid 60s when we went out in the morning but warmed up to
the low 70s. I think it got up to 82 today, and supposed to be like this
thru the week end. Then it's supposed to go back to the low 70s early
next week. So, probably in a couple of weeks I will be grabbing a jacket
during the day, maybe at night next week.

 RH> Almost time to be doing the heavier soups and stews for supper
 RH> again, the stick to your ribs, keep warm kinds of food.

 NB> We haven't turned on the furnace yet for the season, so the house has
 NB> been getting rather on the chilly side...  Last couple of nights, I
 NB> went purposefully for meals that would at least heat up the kitchen...
 NB> Turned a leftover pot of chicken, rice and spinach into a congee-type
 NB> of soup
 NB> Tuesday night...  and made a "semi-homemade" pizza last night, turning
 NB> on the oven earlier than absolutely needed for just pre-heating
 NB> purposes...  ;)  Boboli pizza crust, topped with a mixture of surimi,
 NB> brined artichoke heart quarters and shredded 4-cheese Mexican...  Some
 NB> left of each, the soup for another supper, the pizza for lunch or
 NB> snack...  ;)

We were down to the last few slices in the loaf so I baked bread today.
Had to put in about 1/2 or 2/3 cup of rye flour as we didn't quite have
enough whole wheat ground. The taste won't be that different. It did
warm up the house; the AC has kicked on a few times.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Always butter up the SYSOP, they taste better that way.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)