PING: Ms. Jammin' jam/jelly expert...

"Pete C." wrote:

From my own personal experience netting works better against sqirrels
than crows, crows are smarter at problem solving and are much more
persistant. And I've no idea what quantity "a lot" is... I net my
contiguous blueberry and strawberry patches (~50' X ~20').
Leevalley.com sells the best netting I've seen anywhere. And if all
one wants is like just two pounds of cherries then there is no need to
cover the entire tree... but it's no biggie to net an entire
semi-dwarf fruit tree... just erect a frame and drape the netting... a
frame can be no more than running a clothesline over a tree. I've
been using the same netting for eight seasons now so it is not very
expensive.


Shove it up your ass, pull the trigger, and blow your brains out.
 
In article ,
"Pete C." wrote:


It is not distributed in Texas but can be ordered online through a link
of their website: www.gedneypickle.com then link on the left side to
http://mybrands.com/Product.aspx?pid=3360
If you just follow the first link, know that the jams are on the second
page of all that is mainly pickles and pickle products.

The cherry jam is very good -- you will see identifiable pieces of cherry
in it; and it is made with sugar rather than corn syrup as so many
commercial products are.

IF you decide to order online, let me know -- someone here ordered from
mybrands.com and it took longer than I thought was reasonable. I might
be able to expedite that for you. JAT. (And my offer to send you a
jar to try out still holds.)

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
"Pete C." wrote:



My first guess as to how a Klondike ice cream bar is coated involves
well-frozen ice cream sprayed with chocolate at the lowest possible temp
that allows it to stay melted. Visit your local ice cream shop and ask
about dipping the ice cream into chocolate. You might need to
reformulate your chocolate so it will harden quickly, like the 'shell'
coating supermarkets sell.
 
sf wrote:

It's only dry when made incorrectly. Otherwise it is a rich, creamy and
succulent treat. Try getting some made by someone who knows what they
are doing.
 
"Pete C." wrote:


Only a *bad* NY-style cheesecake is gluey. Why is this so hard for
people to understand? And as with most things delicious, there are more
bad versions around than good ones.
 
Arri London wrote:

Enrobing isn't magic, and the chocolate doesn't need to be sprayed. It's
just a balancing act where the temperature of the item being enrobed
needs to be low enough that it can absorb the limited amount of heat
contained in the layer of chocolate, dropping the chocolate temperature
below it's hardening point, while not raising the enrobed items
temperature too much. Since the enrobed object can be chilled pretty
much as far below it's melting point as you want, and the chocolate
can't be very warm anyway or it will loose temper, it's pretty easy.
 
So far so good, we made the first batch of prototypes, tweaking thing a
bit with each one, and they're coming out quite nice. We're currently
using some cherry preserves that were available at the nearby grocery
store which aren't too bad. We put a shot of Amaretti cherry flavoring
in the cheesecake batter and it carried the flavor there nicely.
Chocolate enrobing went well also, no difficulty with melting the
preserves, even though we didn't take the time to chill them very long
before the enrobing. We worked out some ideas to streamlining production
over dinner, so the next test batch should both be more polished and
more productive. I love it when a plan comes together...
 
On 2/6/2011 9:29 AM, Janet wrote:
I tried Googling for the recipe, but I think you have to buy the book.
Does anyone have it who wants to share?

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
Arri London wrote:

I lived for 34 years in close proximity to NYC and in all that time
every NY style cheesecake I ever had was gluey. Sure some were better
than others, but all had some level of glueiness.

After much testing I have settles in on the hybrid ricotta / cream
cheese / sour cream cheesecake as the best cheesecake period. It is not
at all gluey, has a nice dense crumb to it, a bit of tang, freezes and
thaws without any change in quality and it simply perfect IMNSHO.
Probably 30+ friends and acquaintances have tried this cheesecake and
all have remarked that it was the best they had ever had, most asked for
the recipe.
 
"Pete C." wrote:

-snip-

These ladies call their cheesecake "New York Style". To me- they
are the epitome of Cheese-cake-ness.
http://www.newskete.org/cheesecakes.html
[yeah it's a commercial site-- but they're nuns- so I beg forgiveness]

I haven't had one in years- but we never bought any but the plain- and
topped it ourselves on the rare occasions we wanted toppings.

We would make the 'pilgrimage' to Cambridge - then freeze leftovers
for 6months or so. If you order one they freeze it - then ship
it. Freezing does not hurt these puppies.

So-- I'm curious if Arri and/or Pete have eaten one of the nun's
cheesecakes and if they think they represent good/bad NY style-- or if
they are a breed of their own.


Oh heck-- I could probably force one of them down. I'll give
your recipe a go. But not for a few more pounds-

Jim
 
Jim Elbrecht wrote:

I know I haven't had a cheesecake from them, and the site doesn't show a
recipe, so I can't judge which category it would fall in.


Be sure to let us know what you think when you try it.

Just a week or two ago I baked some of my cheesecake at the bakery I
work with as part of the VD chocolate covered cherry cheesecake heart
project. Their regular baker stopped by and tried it and commented that
the cheesecake was fantastic.
 
On Sun, 06 Feb 2011 10:13:09 -0600, Janet Wilder
wrote:


I googled and this is what I found... I don't think of NY cheesecake
as being creamy, but w/o comparing them - I think this one is pretty
close to what I make, which is very creamy.



--

Today's mighty oak is just yesterday's nut that held its ground.
 
Janet wrote:

Ah, the key difference here is the large amount of sour cream. I have no
doubt that this cheesecake will be better than the usual NY style
cheesecake, though without the ricotta it will still be lacking in the
texture department IMNSHO.
 
On Sun, 06 Feb 2011 12:02:20 -0600, "Pete C."
wrote:


This is the kind of attitude that drives people crazy. You're not the
only one who does this - but it's your recipe, so surely *you* can
find in your own recipe archive and post it again when requested,
since *you* were the one who referred to it in the first place.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sun, 06 Feb 2011 12:35:16 -0800, sf wrote:

I just dawned on me what the key differences are. My sour cream goes
on top, not in the cheesecake and the recipe I use doesn't call for
cornstarch.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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