Over The Hedge: Can One Ever Eat Too Much Pie ?
https://www.gocomics.com/overthehedge/2021/12/29
No.
In article <sqiamj$qfs$1@dont-email.me>,
Lynn McGuire <lynnmcguire5@gmail.com> wrote:
Over The Hedge: Can One Ever Eat Too Much Pie ?
https://www.gocomics.com/overthehedge/2021/12/29
No.
Well, diabetes....
Over The Hedge: Can One Ever Eat Too Much Pie ?
https://www.gocomics.com/overthehedge/2021/12/29
No.
Lynn
On 2021-12-29 18:50:58 +0000, Lynn McGuire said:
Over The Hedge: Can One Ever Eat Too Much Pie ?
https://www.gocomics.com/overthehedge/2021/12/29
No.
Lynn
Greatly depends on what's in the pie.
For example, 'pumpkin pie' is simply digusting so even a tiny bit on
the end of a toothpick is far too much.
On Thu, 30 Dec 2021 02:59:14 GMT, djheydt@kithrup.com (Dorothy J
Heydt) wrote:
In article <sqiamj$qfs$1@dont-email.me>,
Lynn McGuire <lynnmcguire5@gmail.com> wrote:
Over The Hedge: Can One Ever Eat Too Much Pie ?Well, diabetes....
https://www.gocomics.com/overthehedge/2021/12/29
No.
And there's fitting through doorways.
On Thu, 30 Dec 2021 20:32:35 +1300, Your Name <YourName@YourISP.com>
wrote:
On 2021-12-29 18:50:58 +0000, Lynn McGuire said:
Over The Hedge: Can One Ever Eat Too Much Pie ?
https://www.gocomics.com/overthehedge/2021/12/29
No.
Lynn
Greatly depends on what's in the pie.
For example, 'pumpkin pie' is simply digusting so even a tiny bit on
the end of a toothpick is far too much.
De gustibus non est disputandum.
Surprises in Amazon's efforts to provide canned fruit have exposed me
to two fruits I never had when growing up but have heard about:
gooseberries and rhubarb.
I didn't like them; I suspect they are an acquired taste.
But bake them into a pie with enough sugar and I suspect they would
taste a whole lot better to me.
On Thu, 30 Dec 2021 20:32:35 +1300, Your Name <YourName@YourISP.com>
wrote:
On 2021-12-29 18:50:58 +0000, Lynn McGuire said:
Over The Hedge: Can One Ever Eat Too Much Pie ?
https://www.gocomics.com/overthehedge/2021/12/29
No.
Lynn
Greatly depends on what's in the pie.
For example, 'pumpkin pie' is simply digusting so even a tiny bit on
the end of a toothpick is far too much.
De gustibus non est disputandum.
Surprises in Amazon's efforts to provide canned fruit have exposed me
to two fruits I never had when growing up but have heard about:
gooseberries and rhubarb.
I didn't like them; I suspect they are an acquired taste.
But bake them into a pie with enough sugar and I suspect they would
taste a whole lot better to me.
On Thu, 30 Dec 2021 20:32:35 +1300, Your Name <YourName@YourISP.com>
wrote:
On 2021-12-29 18:50:58 +0000, Lynn McGuire said:
Over The Hedge: Can One Ever Eat Too Much Pie ?
https://www.gocomics.com/overthehedge/2021/12/29
No.
Lynn
Greatly depends on what's in the pie.
For example, 'pumpkin pie' is simply digusting so even a tiny bit on
the end of a toothpick is far too much.
De gustibus non est disputandum.
Surprises in Amazon's efforts to provide canned fruit have exposed me
to two fruits I never had when growing up but have heard about:
gooseberries and rhubarb.
I didn't like them; I suspect they are an acquired taste.
But bake them into a pie with enough sugar and I suspect they would
taste a whole lot better to me.
On 2021-12-29 18:50:58 +0000, Lynn McGuire said:
Over The Hedge: Can One Ever Eat Too Much Pie ?
https://www.gocomics.com/overthehedge/2021/12/29
No.
Lynn
Greatly depends on what's in the pie.
For example, 'pumpkin pie' is simply digusting so even a tiny bit on the
end of a toothpick is far too much.
On 12/30/2021 1:32 AM, Your Name wrote:
On 2021-12-29 18:50:58 +0000, Lynn McGuire said:
Over The Hedge: Can One Ever Eat Too Much Pie ?
https://www.gocomics.com/overthehedge/2021/12/29
No.
Lynn
Greatly depends on what's in the pie.
For example, 'pumpkin pie' is simply digusting so even a tiny bit on
the end of a toothpick is far too much.
I love the pumpkin pie that my wife makes with her own custom spice
mix. She made three for Christmas and I bought a pecan pie at HEB.
Lynn
In article <u4qrsg1ofs6t5304674djqlt5m2b5d144e@4ax.com>,
Paul S Person <psperson1@ix.netcom.invalid> wrote:
On Thu, 30 Dec 2021 20:32:35 +1300, Your Name <YourName@YourISP.com>
wrote:
On 2021-12-29 18:50:58 +0000, Lynn McGuire said:
Over The Hedge: Can One Ever Eat Too Much Pie ?
https://www.gocomics.com/overthehedge/2021/12/29
No.
Lynn
Greatly depends on what's in the pie.
For example, 'pumpkin pie' is simply digusting so even a tiny bit on
the end of a toothpick is far too much.
De gustibus non est disputandum.
Surprises in Amazon's efforts to provide canned fruit have exposed me
to two fruits I never had when growing up but have heard about:
gooseberries and rhubarb.
I didn't like them; I suspect they are an acquired taste.
But bake them into a pie with enough sugar and I suspect they would
taste a whole lot better to me.
Rhubarb pie (with, yes, sufficient sugar) is delectable. I have
never encountered gooseberries.
On 2021-12-30 17:39:24 +0000, Dorothy J Heydt said:
In article <u4qrsg1ofs6t5304674djqlt5m2b5d144e@4ax.com>,
Paul S Person <psperson1@ix.netcom.invalid> wrote:
On Thu, 30 Dec 2021 20:32:35 +1300, Your Name <YourName@YourISP.com>
wrote:
On 2021-12-29 18:50:58 +0000, Lynn McGuire said:
Over The Hedge: Can One Ever Eat Too Much Pie ?
https://www.gocomics.com/overthehedge/2021/12/29
No.
Lynn
Greatly depends on what's in the pie.
For example, 'pumpkin pie' is simply digusting so even a tiny bit on
the end of a toothpick is far too much.
De gustibus non est disputandum.
Surprises in Amazon's efforts to provide canned fruit have exposed me
to two fruits I never had when growing up but have heard about:
gooseberries and rhubarb.
I didn't like them; I suspect they are an acquired taste.
But bake them into a pie with enough sugar and I suspect they would
taste a whole lot better to me.
Rhubarb pie (with, yes, sufficient sugar) is delectable. I have
never encountered gooseberries.
Usually a rhubarb pie or crumble has some other fruit (e.g. Apple) mixed
in as well to cut done on the amount of sugar needed.
The gooseberry has other names too, including "goldenberry" and "ground berry". Mostly they are used for jam (or "jelly" if you're a word redefining American), but can be used in pies too.
The "kiwifruit" (incorrectly called just "kiwi" in many other countries, which is really a flightless bird) is more correctly called the "Chinese gooseberry" because it's a native plant of China later stolen and
renamed by New Zealand growers for copyright purposes ... and they now selfishly complain that China is stealing their market for the fruit! :-\
In article <t8kqsgd8ktuuusif8snfpfetqnnjl10qpn@4ax.com>,
Joy Beeson <jbeeson@invalid.net.invalid> wrote:
On Thu, 30 Dec 2021 02:59:14 GMT, djheydt@kithrup.com (Dorothy JErnestine Schuman-Heink (1861-1936) was an operatic contralto of
Heydt) wrote:
In article <sqiamj$qfs$1@dont-email.me>,
Lynn McGuire <lynnmcguire5@gmail.com> wrote:
Over The Hedge: Can One Ever Eat Too Much Pie ?Well, diabetes....
https://www.gocomics.com/overthehedge/2021/12/29
No.
And there's fitting through doorways.
not inconsiderable mass (although judging by many photographs on
Wikipedia, she wasn't all *that* huge. One of her common roles
was the Witch in _Haensel und Gretel_. The tale is told that she
was scheduled to perform with a large symphony orchestra; the
size of the orchestra is relevant, because the many players and
their music stands packed the available space.
So she was trying to get from the wings to the front of the
stage, and there just wasn't room. The conductor whispered to
her, "Go sideways, Madame!"
She answered, in her magnificent contralto that filled the entire
hall, "Mein Gott, es gibt kein Sideways!"
On 12/30/21 3:30 PM, Your Name wrote:
On 2021-12-30 17:39:24 +0000, Dorothy J Heydt said:
In article <u4qrsg1ofs6t5304674djqlt5m2b5d144e@4ax.com>,
Paul S Person <psperson1@ix.netcom.invalid> wrote:
On Thu, 30 Dec 2021 20:32:35 +1300, Your Name <YourName@YourISP.com>
wrote:
On 2021-12-29 18:50:58 +0000, Lynn McGuire said:
Over The Hedge: Can One Ever Eat Too Much Pie ?
https://www.gocomics.com/overthehedge/2021/12/29
No.
Lynn
Greatly depends on what's in the pie.
For example, 'pumpkin pie' is simply digusting so even a tiny bit on >>>>> the end of a toothpick is far too much.
De gustibus non est disputandum.
Surprises in Amazon's efforts to provide canned fruit have exposed me
to two fruits I never had when growing up but have heard about:
gooseberries and rhubarb.
I didn't like them; I suspect they are an acquired taste.
But bake them into a pie with enough sugar and I suspect they would
taste a whole lot better to me.
Rhubarb pie (with, yes, sufficient sugar) is delectable. I have
never encountered gooseberries.
Usually a rhubarb pie or crumble has some other fruit (e.g. Apple)
mixed in as well to cut done on the amount of sugar needed.
The gooseberry has other names too, including "goldenberry" and "ground
berry". Mostly they are used for jam (or "jelly" if you're a word
redefining American), but can be used in pies too.
The use of "jelly" to designate a clarified fruit-based production,
with no use of animal gelatin, is at least as old as the 1855 edition
of Mrs. Acton’s "Modern Cookery", published by Longman.
The "kiwifruit" (incorrectly called just "kiwi" in many other
countries, which is really a flightless bird) is more correctly called
the "Chinese gooseberry" because it's a native plant of China later
stolen and renamed by New Zealand growers for copyright purposes ...
and they now selfishly complain that China is stealing their market for
the fruit! :-\
On 2021-12-30 22:12:58 +0000, John W Kennedy said:
The gooseberry has other names too, including "goldenberry" and "ground
berry". Mostly they are used for jam (or "jelly" if you're a word
redefining American), but can be used in pies too.
The use of "jelly" to designate a clarified fruit-based production,
with no use of animal gelatin, is at least as old as the 1855 edition
of Mrs. Acton’s "Modern Cookery", published by Longman.
"Jam" is a spreadable topping you put on toast or between layers of
sponge cake. (I would say used on scones, but then that opens up yet
another rabbit hole of misued American definitions).
"Jelly" is a wobbly desert used in trifles, etc., although there are
also things like mint "jelly" (as oposed to "mint sauce") which goes
with roast lamb.
On 2021-12-30 17:39:24 +0000, Dorothy J Heydt said:
In article <u4qrsg1ofs6t5304674djqlt5m2b5d144e@4ax.com>,
Paul S Person <psperson1@ix.netcom.invalid> wrote:
On Thu, 30 Dec 2021 20:32:35 +1300, Your Name <YourName@YourISP.com>
wrote:
On 2021-12-29 18:50:58 +0000, Lynn McGuire said:
Over The Hedge: Can One Ever Eat Too Much Pie ?
https://www.gocomics.com/overthehedge/2021/12/29
No.
Lynn
Greatly depends on what's in the pie.
For example, 'pumpkin pie' is simply digusting so even a tiny bit on
the end of a toothpick is far too much.
De gustibus non est disputandum.
Surprises in Amazon's efforts to provide canned fruit have exposed me
to two fruits I never had when growing up but have heard about:
gooseberries and rhubarb.
I didn't like them; I suspect they are an acquired taste.
But bake them into a pie with enough sugar and I suspect they would
taste a whole lot better to me.
Rhubarb pie (with, yes, sufficient sugar) is delectable. I have
never encountered gooseberries.
Usually a rhubarb pie or crumble has some other fruit (e.g. Apple)
mixed in as well to cut done on the amount of sugar needed.
The gooseberry has other names too, including "goldenberry" and "ground >berry". Mostly they are used for jam (or "jelly" if you're a word
redefining American), but can be used in pies too.
The "kiwifruit" (incorrectly called just "kiwi" in many other
countries, which is really a flightless bird) is more correctly called
the "Chinese gooseberry" because it's a native plant of China later
stolen and renamed by New Zealand growers for copyright purposes ...
and they now selfishly complain that China is stealing their market for
the fruit! :-\
Your Name <YourName@YourISP.com> writes:
On 2021-12-30 22:12:58 +0000, John W Kennedy said:
The gooseberry has other names too, including "goldenberry" and "ground >>>> berry". Mostly they are used for jam (or "jelly" if you're a word
redefining American), but can be used in pies too.
The use of "jelly" to designate a clarified fruit-based production,
with no use of animal gelatin, is at least as old as the 1855 edition
of Mrs. Acton’s "Modern Cookery", published by Longman.
"Jam" is a spreadable topping you put on toast or between layers of
sponge cake. (I would say used on scones, but then that opens up yet
another rabbit hole of misued American definitions).
"Jelly" is a wobbly desert used in trifles, etc., although there are
also things like mint "jelly" (as oposed to "mint sauce") which goes
with roast lamb.
Jelly is made from juice only. Jam includes the fruit. Both are put on toast, bread, muffins or between layers of sponge cake.
"Jelly is a clear fruit spread made from cooked fruit juice and
sugar, and possibly pectin, which helps it gel and thicken. ...
Jam is a thick spread made from fruit juice, chopped, crushed,
or pured fruit, and sugar. Pectin may also be added to help it
gel, but jams are usually looser than jellies."
www.finecooking.com
Technically "pumpkin pie" isn't even a pie at all. The version you
mostly see which has a pastry case filled with organge goo is really a >"tart". Similarly with "lemon meriingue pie", "key lime pie", etc. also
being tarts
A tart is *usually* open-topped, while a real "pie" has a lid,
*usually* pastry, on the top (can be with or without the lower case).
In article <u4qrsg1ofs6t5304674djqlt5m2b5d144e@4ax.com>,
Paul S Person <psperson1@ix.netcom.invalid> wrote:
On Thu, 30 Dec 2021 20:32:35 +1300, Your Name <YourName@YourISP.com>
wrote:
On 2021-12-29 18:50:58 +0000, Lynn McGuire said:
Over The Hedge: Can One Ever Eat Too Much Pie ?
https://www.gocomics.com/overthehedge/2021/12/29
No.
Lynn
Greatly depends on what's in the pie.
For example, 'pumpkin pie' is simply digusting so even a tiny bit on
the end of a toothpick is far too much.
De gustibus non est disputandum.
Surprises in Amazon's efforts to provide canned fruit have exposed me
to two fruits I never had when growing up but have heard about:
gooseberries and rhubarb.
Rhubarb is not a fruit.
The house that my parents bought when I was 13 had several acres of land >attached to it which included a rhubarb patch. Mom baked several rhubarb
pies each summer.
In article <sql46t$4kr$1@gioia.aioe.org>,
Your Name <YourName@YourISP.com> wrote:
Does a lemon or Key Lime confection continue to be a tart when
Technically "pumpkin pie" isn't even a pie at all. The version you
mostly see which has a pastry case filled with organge goo is really a >>"tart". Similarly with "lemon meriingue pie", "key lime pie", etc. also >>being tarts
A tart is *usually* open-topped, while a real "pie" has a lid,
*usually* pastry, on the top (can be with or without the lower case).
it's covered with meringue?
On 2021-12-30 17:39:24 +0000, Dorothy J Heydt said:
In article <u4qrsg1ofs6t5304674djqlt5m2b5d144e@4ax.com>,
Paul S Person <psperson1@ix.netcom.invalid> wrote:
On Thu, 30 Dec 2021 20:32:35 +1300, Your Name <YourName@YourISP.com>
wrote:
On 2021-12-29 18:50:58 +0000, Lynn McGuire said:
Over The Hedge: Can One Ever Eat Too Much Pie ?
https://www.gocomics.com/overthehedge/2021/12/29
No.
Lynn
Greatly depends on what's in the pie.
For example, 'pumpkin pie' is simply digusting so even a tiny bit on
the end of a toothpick is far too much.
De gustibus non est disputandum.
Surprises in Amazon's efforts to provide canned fruit have exposed me
to two fruits I never had when growing up but have heard about:
gooseberries and rhubarb.
I didn't like them; I suspect they are an acquired taste.
But bake them into a pie with enough sugar and I suspect they would
taste a whole lot better to me.
Rhubarb pie (with, yes, sufficient sugar) is delectable. I have
never encountered gooseberries.
Usually a rhubarb pie or crumble has some other fruit (e.g. Apple) mixed
in as well to cut done on the amount of sugar needed.
The gooseberry has other names too, including "goldenberry" and "ground berry". Mostly they are used for jam (or "jelly" if you're a word redefining American), but can be used in pies too.
The "kiwifruit" (incorrectly called just "kiwi" in many other countries, which is really a flightless bird) is more correctly called the "Chinese gooseberry" because it's a native plant of China later stolen and
renamed by New Zealand growers for copyright purposes ... and they now selfishly complain that China is stealing their market for the fruit! :-\
Well, I like kiwifruit, except for the hassle involved in peeling
it.
Bifurcate it through its equatorial circumference and dig out the good
bits with a spoon.
Well, I like kiwifruit, except for the hassle involved in peeling
it.
In article <sqltt2$nqh$1@dont-email.me>, Titus G <noone@nowhere.com> wrote:
On 31/12/21 3:43 pm, Dorothy J Heydt wrote:
Well, I like kiwifruit, except for the hassle involved in peeling
it.
Bifurcate it through its equatorial circumference and dig out the good
bits with a spoon.
And the Golden Kiwi apparently can be eaten peel & all.
In article <sql46t$4kr$1@gioia.aioe.org>,
Your Name <YourName@YourISP.com> wrote:
Technically "pumpkin pie" isn't even a pie at all. The version you
mostly see which has a pastry case filled with organge goo is really a
"tart". Similarly with "lemon meriingue pie", "key lime pie", etc. also
being tarts
A tart is *usually* open-topped, while a real "pie" has a lid,
*usually* pastry, on the top (can be with or without the lower case).
Does a lemon or Key Lime confection continue to be a tart when
it's covered with meringue?
In article <sqltt2$nqh$1@dont-email.me>, Titus G <noone@nowhere.com> wrote:
On 31/12/21 3:43 pm, Dorothy J Heydt wrote:
Well, I like kiwifruit, except for the hassle involved in peeling
it.
Bifurcate it through its equatorial circumference and dig out the good
bits with a spoon.
And the Golden Kiwi apparently can be eaten peel & all.
On 31/12/21 3:43 pm, Dorothy J Heydt wrote:
Well, I like kiwifruit, except for the hassle involved in peeling
it.
Bifurcate it through its equatorial circumference and dig out the good
bits with a spoon.
But New Zealand growers developed a new copyrighted
strain of the Chinese gooseberry which was technically stolen by Chinese >growers. ( Good on them. Imagine the stupidity of someone owning the >copyright for the potato! Another example of Capitalism's desire for
control rather competition.)
On 2021-12-31 01:54:22 +0000, Scott Lurndal said:
Your Name <YourName@YourISP.com> writes:
On 2021-12-30 22:12:58 +0000, John W Kennedy said:
The gooseberry has other names too, including "goldenberry" and "ground >>>>> berry". Mostly they are used for jam (or "jelly" if you're a word
redefining American), but can be used in pies too.
The use of "jelly" to designate a clarified fruit-based production,
with no use of animal gelatin, is at least as old as the 1855 edition
of Mrs. Acton’s "Modern Cookery", published by Longman.
"Jam" is a spreadable topping you put on toast or between layers of
sponge cake. (I would say used on scones, but then that opens up yet
another rabbit hole of misued American definitions).
"Jelly" is a wobbly desert used in trifles, etc., although there are
also things like mint "jelly" (as oposed to "mint sauce") which goes
with roast lamb.
Jelly is made from juice only. Jam includes the fruit. Both are put on
toast, bread, muffins or between layers of sponge cake.
"Jelly is a clear fruit spread made from cooked fruit juice and
sugar, and possibly pectin, which helps it gel and thicken. ...
Jam is a thick spread made from fruit juice, chopped, crushed,
or pured fruit, and sugar. Pectin may also be added to help it
gel, but jams are usually looser than jellies."
www.finecooking.com
Those are the silly American re-definitions. The actual *English*
definitions are what I gave ... which is the entire point I started
with. :-\
In article <j37ct7Fj56cU1@mid.individual.net>,
Ted Nolan <tednolan> <tednolan> wrote:
In article <sqltt2$nqh$1@dont-email.me>, Titus G <noone@nowhere.com> wrote: >>>On 31/12/21 3:43 pm, Dorothy J Heydt wrote:
Well, I like kiwifruit, except for the hassle involved in peeling
it.
Bifurcate it through its equatorial circumference and dig out the good >>>bits with a spoon.
And the Golden Kiwi apparently can be eaten peel & all.
Hmm. I don't think I've ever seen one of those.
On 2021-12-31 01:54:22 +0000, Scott Lurndal said:
Your Name <YourName@YourISP.com> writes:
On 2021-12-30 22:12:58 +0000, John W Kennedy said:
The gooseberry has other names too, including "goldenberry" and "ground >>>>> berry". Mostly they are used for jam (or "jelly" if you're a word
redefining American), but can be used in pies too.
The use of "jelly" to designate a clarified fruit-based production,
with no use of animal gelatin, is at least as old as the 1855 edition
of Mrs. Acton’s "Modern Cookery", published by Longman.
"Jam" is a spreadable topping you put on toast or between layers of
sponge cake. (I would say used on scones, but then that opens up yet
another rabbit hole of misued American definitions).
"Jelly" is a wobbly desert used in trifles, etc., although there are
also things like mint "jelly" (as oposed to "mint sauce") which goes
with roast lamb.
Jelly is made from juice only. Jam includes the fruit. Both are put on
toast, bread, muffins or between layers of sponge cake.
"Jelly is a clear fruit spread made from cooked fruit juice and
sugar, and possibly pectin, which helps it gel and thicken. ...
Jam is a thick spread made from fruit juice, chopped, crushed,
or pured fruit, and sugar. Pectin may also be added to help it
gel, but jams are usually looser than jellies."
www.finecooking.com
Those are the silly American re-definitions. The actual *English*
definitions are what I gave ... which is the entire point I started
with. :-\
In article <sqltt2$nqh$1@dont-email.me>, Titus G <noone@nowhere.com> wrote: >>On 31/12/21 3:43 pm, Dorothy J Heydt wrote:
Well, I like kiwifruit, except for the hassle involved in peeling
it.
Bifurcate it through its equatorial circumference and dig out the good
bits with a spoon.
And the Golden Kiwi apparently can be eaten peel & all.
* Your Name:
On 2021-12-31 01:54:22 +0000, Scott Lurndal said:
Your Name <YourName@YourISP.com> writes:
On 2021-12-30 22:12:58 +0000, John W Kennedy said:
The gooseberry has other names too, including "goldenberry" and "ground >>>>>> berry". Mostly they are used for jam (or "jelly" if you're a word
redefining American), but can be used in pies too.
The use of "jelly"? to designate a clarified fruit-based production, >>>>> with no use of animal gelatin, is at least as old as the 1855 edition >>>>> of Mrs. Acton’s "Modern Cookery", published by Longman.
"Jam" is a spreadable topping you put on toast or between layers of
sponge cake. (I would say used on scones, but then that opens up yet
another rabbit hole of misued American definitions).
"Jelly" is a wobbly desert used in trifles, etc., although there are
also things like mint "jelly" (as oposed to "mint sauce") which goes
with roast lamb.
Jelly is made from juice only. Jam includes the fruit. Both are put on >>> toast, bread, muffins or between layers of sponge cake.
"Jelly is a clear fruit spread made from cooked fruit juice and
sugar, and possibly pectin, which helps it gel and thicken. ...
Jam is a thick spread made from fruit juice, chopped, crushed,
or pured fruit, and sugar. Pectin may also be added to help it
gel, but jams are usually looser than jellies."
www.finecooking.com
Those are the silly American re-definitions. The actual *English*
definitions are what I gave ... which is the entire point I started
with. :-\
And you're fine with jelly by the above definition not having any name? >because you haven't suggested one.
In article <u4qrsg1ofs6t5304674djqlt5m2b5d144e@4ax.com>,
Paul S Person <psperson1@ix.netcom.invalid> wrote:
On Thu, 30 Dec 2021 20:32:35 +1300, Your Name <YourName@YourISP.com>
wrote:
On 2021-12-29 18:50:58 +0000, Lynn McGuire said:
Over The Hedge: Can One Ever Eat Too Much Pie ?
https://www.gocomics.com/overthehedge/2021/12/29
No.
Lynn
Greatly depends on what's in the pie.
For example, 'pumpkin pie' is simply digusting so even a tiny bit on
the end of a toothpick is far too much.
De gustibus non est disputandum.
Surprises in Amazon's efforts to provide canned fruit have exposed me
to two fruits I never had when growing up but have heard about: >>gooseberries and rhubarb.
I didn't like them; I suspect they are an acquired taste.
But bake them into a pie with enough sugar and I suspect they would
taste a whole lot better to me.
Rhubarb pie (with, yes, sufficient sugar) is delectable. I have
never encountered gooseberries.
On Fri, 31 Dec 2021 11:20:25 -0500, Quinn C
<lispamateur@crommatograph.info> wrote:
* Your Name:
On 2021-12-31 01:54:22 +0000, Scott Lurndal said:
Your Name <YourName@YourISP.com> writes:
On 2021-12-30 22:12:58 +0000, John W Kennedy said:
The gooseberry has other names too, including "goldenberry" and "ground >>>>>>> berry". Mostly they are used for jam (or "jelly" if you're a word >>>>>>> redefining American), but can be used in pies too.
The use of "jelly"? to designate a clarified fruit-based production, >>>>>> with no use of animal gelatin, is at least as old as the 1855 edition >>>>>> of Mrs. Acton’s "Modern Cookery", published by Longman.
"Jam" is a spreadable topping you put on toast or between layers of
sponge cake. (I would say used on scones, but then that opens up yet >>>>> another rabbit hole of misued American definitions).
"Jelly" is a wobbly desert used in trifles, etc., although there are >>>>> also things like mint "jelly" (as oposed to "mint sauce") which goes >>>>> with roast lamb.
Jelly is made from juice only. Jam includes the fruit. Both are put on >>>> toast, bread, muffins or between layers of sponge cake.
"Jelly is a clear fruit spread made from cooked fruit juice and
sugar, and possibly pectin, which helps it gel and thicken. ...
Jam is a thick spread made from fruit juice, chopped, crushed,
or pured fruit, and sugar. Pectin may also be added to help it
gel, but jams are usually looser than jellies."
www.finecooking.com
Those are the silly American re-definitions. The actual *English*
definitions are what I gave ... which is the entire point I started
with. :-\
And you're fine with jelly by the above definition not having any name? >>because you haven't suggested one.
It occurs to me, reviewing the above, that the "English" definitions
are about /how it is used/ while the "American" definitions are about
/how it is made/.
They can both be valid.
In article <u4qrsg1ofs6t5304674djqlt5m2b5d144e@4ax.com>,
Paul S Person <psperson1@ix.netcom.invalid> wrote:
On Thu, 30 Dec 2021 20:32:35 +1300, Your Name <YourName@YourISP.com>
wrote:
On 2021-12-29 18:50:58 +0000, Lynn McGuire said:
Over The Hedge: Can One Ever Eat Too Much Pie ?
https://www.gocomics.com/overthehedge/2021/12/29
No.
Lynn
Greatly depends on what's in the pie.
For example, 'pumpkin pie' is simply digusting so even a tiny bit on
the end of a toothpick is far too much.
De gustibus non est disputandum.
Surprises in Amazon's efforts to provide canned fruit have exposed me
to two fruits I never had when growing up but have heard about:
gooseberries and rhubarb.
Rhubarb is not a fruit.
--I didn't like them; I suspect they are an acquired taste.
But bake them into a pie with enough sugar and I suspect they would
taste a whole lot better to me.
The house that my parents bought when I was 13 had several acres of land >attached to it which included a rhubarb patch. Mom baked several rhubarb
pies each summer.
On 2021-12-31 03:48:55 +0000, ted@loft.tnolan.com (Ted Nolan said:
In article <sqltt2$nqh$1@dont-email.me>, Titus G <noone@nowhere.com> wrote: >>> On 31/12/21 3:43 pm, Dorothy J Heydt wrote:
Well, I like kiwifruit, except for the hassle involved in peeling
it.
Bifurcate it through its equatorial circumference and dig out the good
bits with a spoon.
And the Golden Kiwi apparently can be eaten peel & all.
You can actually eat the peel (wash it first!) of any kiwifruit, but
the "furry" texture is off-putting to most people.
On Thu, 30 Dec 2021 17:39:24 GMT, djheydt@kithrup.com (Dorothy J
Heydt) wrote:
In article <u4qrsg1ofs6t5304674djqlt5m2b5d144e@4ax.com>,
Paul S Person <psperson1@ix.netcom.invalid> wrote:
On Thu, 30 Dec 2021 20:32:35 +1300, Your Name <YourName@YourISP.com> >>>wrote:
On 2021-12-29 18:50:58 +0000, Lynn McGuire said:
Over The Hedge: Can One Ever Eat Too Much Pie ?
https://www.gocomics.com/overthehedge/2021/12/29
No.
Lynn
Greatly depends on what's in the pie.
For example, 'pumpkin pie' is simply digusting so even a tiny bit on >>>>the end of a toothpick is far too much.
De gustibus non est disputandum.
Surprises in Amazon's efforts to provide canned fruit have exposed me
to two fruits I never had when growing up but have heard about: >>>gooseberries and rhubarb.
I didn't like them; I suspect they are an acquired taste.
But bake them into a pie with enough sugar and I suspect they would
taste a whole lot better to me.
Rhubarb pie (with, yes, sufficient sugar) is delectable. I have
never encountered gooseberries.
I knew gooseberry pie from a George Pal cartoon, "Jasper and the
Haunted House". Which isn't nearly as bad as might be expected from
its age, at least until you reach the end.
In article <eseusg9v4kbv1bao0vu94g4dgf7uegpm41@4ax.com>,
Paul S Person <psperson1@ix.netcom.invalid> wrote:
On Thu, 30 Dec 2021 17:39:24 GMT, djheydt@kithrup.com (Dorothy J
Heydt) wrote:
In article <u4qrsg1ofs6t5304674djqlt5m2b5d144e@4ax.com>,
Paul S Person <psperson1@ix.netcom.invalid> wrote:
On Thu, 30 Dec 2021 20:32:35 +1300, Your Name <YourName@YourISP.com> >>>>wrote:
On 2021-12-29 18:50:58 +0000, Lynn McGuire said:
Over The Hedge: Can One Ever Eat Too Much Pie ?
https://www.gocomics.com/overthehedge/2021/12/29
No.
Lynn
Greatly depends on what's in the pie.
For example, 'pumpkin pie' is simply digusting so even a tiny bit on >>>>>the end of a toothpick is far too much.
De gustibus non est disputandum.
Surprises in Amazon's efforts to provide canned fruit have exposed me >>>>to two fruits I never had when growing up but have heard about: >>>>gooseberries and rhubarb.
I didn't like them; I suspect they are an acquired taste.
But bake them into a pie with enough sugar and I suspect they would >>>>taste a whole lot better to me.
Rhubarb pie (with, yes, sufficient sugar) is delectable. I have
never encountered gooseberries.
I knew gooseberry pie from a George Pal cartoon, "Jasper and the
Haunted House". Which isn't nearly as bad as might be expected from
its age, at least until you reach the end.
The Jasper shorts were "Puppetoons" not cartoons. You couldn't
show them today probably.
I like the non-Jasper Puppetoon "Tulips
Shall Grow":
https://www.youtube.com/watch?v=A1QUUmShhMM
On Fri, 31 Dec 2021 19:27:33 +1300, Your Name <YourName@YourISP.com>
wrote:
On 2021-12-31 03:48:55 +0000, ted@loft.tnolan.com (Ted Nolan said:
In article <sqltt2$nqh$1@dont-email.me>, Titus G <noone@nowhere.com> wrote:
On 31/12/21 3:43 pm, Dorothy J Heydt wrote:
Well, I like kiwifruit, except for the hassle involved in peeling
it.
Bifurcate it through its equatorial circumference and dig out the good >>>> bits with a spoon.
And the Golden Kiwi apparently can be eaten peel & all.
You can actually eat the peel (wash it first!) of any kiwifruit, but
the "furry" texture is off-putting to most people.
When I was growing up, my mother engaged in "home canning".
For those unaware of this, it was a major enterprise, involving things
to can, glass jars with vacuum-seal tops, lots of boiling water, and
lots of of sugar. She did this in the fall; we ate the results into
the next spring if not summer.
One of things she canned was called "Queen-of-All Preserves". I loved
it. Well, given the amount of sugar, why not? This was a compendium of
small bits and pieces of various fruits. I was appalled to learn that
one of my favorite pieces was, in fact -- orange peel.
So I am well able to imagine that a gooseberry pie, if it had enough
sugar in it when it was cooked, would be something I might like.
On 31/12/21 4:48 pm, Ted Nolan <tednolan> wrote:
In article <sqltt2$nqh$1@dont-email.me>, Titus G <noone@nowhere.com> wrote: >>> On 31/12/21 3:43 pm, Dorothy J Heydt wrote:
Well, I like kiwifruit, except for the hassle involved in peeling
it.
Bifurcate it through its equatorial circumference and dig out the good
bits with a spoon.
And the Golden Kiwi apparently can be eaten peel & all.
Yes. I have never eaten the Golden variety and seldom have the green. My preference is usually for an apple for texture, taste and to keep the
doctor away.
Paul S Person <psperson1@ix.netcom.invalid> writes:
On Fri, 31 Dec 2021 19:27:33 +1300, Your Name <YourName@YourISP.com>
wrote:
On 2021-12-31 03:48:55 +0000, ted@loft.tnolan.com (Ted Nolan said:
In article <sqltt2$nqh$1@dont-email.me>, Titus G <noone@nowhere.com> wrote:
On 31/12/21 3:43 pm, Dorothy J Heydt wrote:
Well, I like kiwifruit, except for the hassle involved in peeling
it.
Bifurcate it through its equatorial circumference and dig out the good >>>>> bits with a spoon.
And the Golden Kiwi apparently can be eaten peel & all.
You can actually eat the peel (wash it first!) of any kiwifruit, but
the "furry" texture is off-putting to most people.
When I was growing up, my mother engaged in "home canning".
For those unaware of this, it was a major enterprise, involving things
to can, glass jars with vacuum-seal tops, lots of boiling water, and
lots of of sugar. She did this in the fall; we ate the results into
the next spring if not summer.
It's not like home canning is extinct - I'm currently enjoying
a nice cherry-plum (https://en.wikipedia.org/wiki/Prunus_cerasifera)
jam on my morning english muffin.
Over a 100 jars of cherry-plum jam and grape jelly, all from the
back yard.
One of things she canned was called "Queen-of-All Preserves". I loved
it. Well, given the amount of sugar, why not? This was a compendium of
small bits and pieces of various fruits. I was appalled to learn that
one of my favorite pieces was, in fact -- orange peel.
Candied orange peel is delicious.
So I am well able to imagine that a gooseberry pie, if it had enough
sugar in it when it was cooked, would be something I might like.
I certainly enjoyed them growing up. Not a common fruit where
I live now.
My grandmother made an excellent rhubarb crumble.
In article <r4zMF6.vx@kithrup.com>,
Dorothy J Heydt <djheydt@kithrup.com> wrote:
In article <j37ct7Fj56cU1@mid.individual.net>,
Ted Nolan <tednolan> <tednolan> wrote:
In article <sqltt2$nqh$1@dont-email.me>, Titus G <noone@nowhere.com> wrote:
On 31/12/21 3:43 pm, Dorothy J Heydt wrote:
Well, I like kiwifruit, except for the hassle involved in peeling
it.
Bifurcate it through its equatorial circumference and dig out the good >>>> bits with a spoon.
And the Golden Kiwi apparently can be eaten peel & all.
Hmm. I don't think I've ever seen one of those.
They seem to be less common than the fuzzy ones, but I do see them
at the local "Fresh Market" (which is a little upscale, but not
Whole Foods by any means) from time to time. They are less fuzzy
and have kind of a "beak" on one end. Pretty tasty as well.
* Your Name:
On 2021-12-31 01:54:22 +0000, Scott Lurndal said:
Your Name <YourName@YourISP.com> writes:
On 2021-12-30 22:12:58 +0000, John W Kennedy said:
The gooseberry has other names too, including "goldenberry" and "ground >>>>>> berry". Mostly they are used for jam (or "jelly" if you're a word
redefining American), but can be used in pies too.
The use of "jelly" to designate a clarified fruit-based production, >>>>> with no use of animal gelatin, is at least as old as the 1855 edition >>>>> of Mrs. Acton’s "Modern Cookery", published by Longman.
"Jam" is a spreadable topping you put on toast or between layers of
sponge cake. (I would say used on scones, but then that opens up yet
another rabbit hole of misued American definitions).
"Jelly" is a wobbly desert used in trifles, etc., although there are
also things like mint "jelly" (as oposed to "mint sauce") which goes
with roast lamb.
Jelly is made from juice only. Jam includes the fruit. Both are put on >>> toast, bread, muffins or between layers of sponge cake.
"Jelly is a clear fruit spread made from cooked fruit juice and
sugar, and possibly pectin, which helps it gel and thicken. ...
Jam is a thick spread made from fruit juice, chopped, crushed,
or pured fruit, and sugar. Pectin may also be added to help it
gel, but jams are usually looser than jellies."
www.finecooking.com
Those are the silly American re-definitions. The actual *English*
definitions are what I gave ... which is the entire point I started
with. :-\
And you're fine with jelly by the above definition not having any name? because you haven't suggested one.
On Fri, 31 Dec 2021 19:27:33 +1300, Your Name <YourName@YourISP.com>
wrote:
On 2021-12-31 03:48:55 +0000, ted@loft.tnolan.com (Ted Nolan said:
In article <sqltt2$nqh$1@dont-email.me>, Titus G <noone@nowhere.com> wrote:
On 31/12/21 3:43 pm, Dorothy J Heydt wrote:
Well, I like kiwifruit, except for the hassle involved in peeling
it.
Bifurcate it through its equatorial circumference and dig out the good >>>> bits with a spoon.
And the Golden Kiwi apparently can be eaten peel & all.
You can actually eat the peel (wash it first!) of any kiwifruit, but
the "furry" texture is off-putting to most people.
When I was growing up, my mother engaged in "home canning".
For those unaware of this, it was a major enterprise, involving things
to can, glass jars with vacuum-seal tops, lots of boiling water, and
lots of of sugar. She did this in the fall; we ate the results into
the next spring if not summer.
One of things she canned was called "Queen-of-All Preserves". I loved
it. Well, given the amount of sugar, why not? This was a compendium of
small bits and pieces of various fruits. I was appalled to learn that
one of my favorite pieces was, in fact -- orange peel.
On 2021-12-30 22:12:58 +0000, John W Kennedy said:
On 12/30/21 3:30 PM, Your Name wrote:
On 2021-12-30 17:39:24 +0000, Dorothy J Heydt said:
In article <u4qrsg1ofs6t5304674djqlt5m2b5d144e@4ax.com>,
Paul S Person <psperson1@ix.netcom.invalid> wrote:
On Thu, 30 Dec 2021 20:32:35 +1300, Your Name <YourName@YourISP.com> >>>>> wrote:
On 2021-12-29 18:50:58 +0000, Lynn McGuire said:
Over The Hedge: Can One Ever Eat Too Much Pie ?
https://www.gocomics.com/overthehedge/2021/12/29
No.
Lynn
Greatly depends on what's in the pie.
For example, 'pumpkin pie' is simply digusting so even a tiny bit on >>>>>> the end of a toothpick is far too much.
De gustibus non est disputandum.
Surprises in Amazon's efforts to provide canned fruit have exposed me >>>>> to two fruits I never had when growing up but have heard about:
gooseberries and rhubarb.
I didn't like them; I suspect they are an acquired taste.
But bake them into a pie with enough sugar and I suspect they would
taste a whole lot better to me.
Rhubarb pie (with, yes, sufficient sugar) is delectable. I have
never encountered gooseberries.
Usually a rhubarb pie or crumble has some other fruit (e.g. Apple)
mixed in as well to cut done on the amount of sugar needed.
The gooseberry has other names too, including "goldenberry" and
"ground berry". Mostly they are used for jam (or "jelly" if you're a
word redefining American), but can be used in pies too.
The use of "jelly"€ to designate a clarified fruit-based production,
with no use of animal gelatin, is at least as old as the 1855 edition
of Mrs. Acton’s "€œModern Cookery", published by Longman.
"Jam" is a spreadable topping you put on toast or between layers of
sponge cake. (I would say used on scones, but then that opens up yet
another rabbit hole of misued American definitions).
"Jelly" is a wobbly desert used in trifles, etc., although there are
also things like mint "jelly" (as oposed to "mint sauce") which goes
with roast lamb.
Gooseberries can actually be used for both a jam and a jelly.
The "kiwifruit" (incorrectly called just "kiwi" in many other
countries, which is really a flightless bird) is more correctly
called the "Chinese gooseberry" because it's a native plant of China
later stolen and renamed by New Zealand growers for copyright
purposes ... and they now selfishly complain that China is stealing
their market for the fruit! :-\
On 2021-12-31 01:54:22 +0000, Scott Lurndal said:
Your Name <YourName@YourISP.com> writes:
On 2021-12-30 22:12:58 +0000, John W Kennedy said:
The gooseberry has other names too, including "goldenberry" and
"ground
berry". Mostly they are used for jam (or "jelly" if you're a word
redefining American), but can be used in pies too.
The use of "jelly"€ to designate a clarified fruit-based production, >>>> with no use of animal gelatin, is at least as old as the 1855 edition
of Mrs. Acton’s "€œModern Cookery", published by Longman.
"Jam" is a spreadable topping you put on toast or between layers of
sponge cake. (I would say used on scones, but then that opens up yet
another rabbit hole of misued American definitions).
"Jelly" is a wobbly desert used in trifles, etc., although there are
also things like mint "jelly" (as oposed to "mint sauce") which goes
with roast lamb.
Jelly is made from juice only. Jam includes the fruit. Both are put on >> toast, bread, muffins or between layers of sponge cake.
"Jelly is a clear fruit spread made from cooked fruit juice and
sugar, and possibly pectin, which helps it gel and thicken. ...
Jam is a thick spread made from fruit juice, chopped, crushed,
or puréed fruit, and sugar. Pectin may also be added to help it
gel, but jams are usually looser than jellies."
www.finecooking.com
Those are the silly American re-definitions. The actual *English*
definitions are what I gave ... which is the entire point I started
with. :-\
On 2021-12-31 16:20:25 +0000, Quinn C said:
* Your Name:
On 2021-12-31 01:54:22 +0000, Scott Lurndal said:
Your Name <YourName@YourISP.com> writes:
On 2021-12-30 22:12:58 +0000, John W Kennedy said:
"Jam" is a spreadable topping you put on toast or between layers ofThe gooseberry has other names too, including "goldenberry" and
"ground
berry". Mostly they are used for jam (or "jelly" if you're a word >>>>>>> redefining American), but can be used in pies too.
The use of "jelly"€ to designate a clarified fruit-based production, >>>>>> with no use of animal gelatin, is at least as old as the 1855 edition >>>>>> of Mrs. Acton’s "€œModern Cookery", published by Longman. >>>>>
sponge cake. (I would say used on scones, but then that opens up yet >>>>> another rabbit hole of misued American definitions).
"Jelly" is a wobbly desert used in trifles, etc., although there are >>>>> also things like mint "jelly" (as oposed to "mint sauce") which goes >>>>> with roast lamb.
Jelly is made from juice only. Jam includes the fruit. Both are
put on
toast, bread, muffins or between layers of sponge cake.
"Jelly is a clear fruit spread made from cooked fruit juice and
sugar, and possibly pectin, which helps it gel and thicken. ...
Jam is a thick spread made from fruit juice, chopped, crushed,
or puréed fruit, and sugar. Pectin may also be added to help it
gel, but jams are usually looser than jellies."
www.finecooking.com
Those are the silly American re-definitions. The actual *English*
definitions are what I gave ... which is the entire point I started
with. :-\
And you're fine with jelly by the above definition not having any name?
because you haven't suggested one.
They're the same thing, so that would still be "jam" ... simply jam with
and without "bits" in it. :-p
On 12/30/21 6:26 PM, Your Name wrote:
On 2021-12-30 22:12:58 +0000, John W Kennedy said:
On 12/30/21 3:30 PM, Your Name wrote:
On 2021-12-30 17:39:24 +0000, Dorothy J Heydt said:
In article <u4qrsg1ofs6t5304674djqlt5m2b5d144e@4ax.com>,
Paul S Person <psperson1@ix.netcom.invalid> wrote:
On Thu, 30 Dec 2021 20:32:35 +1300, Your Name <YourName@YourISP.com> >>>>>> wrote:
On 2021-12-29 18:50:58 +0000, Lynn McGuire said:
Over The Hedge: Can One Ever Eat Too Much Pie ?
https://www.gocomics.com/overthehedge/2021/12/29
No.
Lynn
Greatly depends on what's in the pie.
For example, 'pumpkin pie' is simply digusting so even a tiny bit on >>>>>>> the end of a toothpick is far too much.
De gustibus non est disputandum.
Surprises in Amazon's efforts to provide canned fruit have exposed me >>>>>> to two fruits I never had when growing up but have heard about:
gooseberries and rhubarb.
I didn't like them; I suspect they are an acquired taste.
But bake them into a pie with enough sugar and I suspect they would >>>>>> taste a whole lot better to me.
Rhubarb pie (with, yes, sufficient sugar) is delectable. I have
never encountered gooseberries.
Usually a rhubarb pie or crumble has some other fruit (e.g. Apple)
mixed in as well to cut done on the amount of sugar needed.
The gooseberry has other names too, including "goldenberry" and "ground >>>> berry". Mostly they are used for jam (or "jelly" if you're a word
redefining American), but can be used in pies too.
The use of "jelly" to designate a clarified fruit-based production,
with no use of animal gelatin, is at least as old as the 1855 edition
of Mrs. Acton's "Modern Cookery", published by Longman.
"Jam" is a spreadable topping you put on toast or between layers of
sponge cake. (I would say used on scones, but then that opens up yet
another rabbit hole of misued American definitions).
"Jelly" is a wobbly desert used in trifles, etc., although there are
also things like mint "jelly" (as oposed to "mint sauce") which goes
with roast lamb.
Gooseberries can actually be used for both a jam and a jelly.
"You're just contradicting everything I say! That's not an argument!"
On 12/30/21 9:25 PM, Your Name wrote:
On 2021-12-31 01:54:22 +0000, Scott Lurndal said:
Your Name <YourName@YourISP.com> writes:
On 2021-12-30 22:12:58 +0000, John W Kennedy said:
The gooseberry has other names too, including "goldenberry" and "ground >>>>>> berry". Mostly they are used for jam (or "jelly" if you're a word
redefining American), but can be used in pies too.
The use of "jelly"€ to designate a clarified fruit-based production, >>>>> with no use of animal gelatin, is at least as old as the 1855 edition >>>>> of Mrs. Acton’s "€œModern Cookery", published by Longman.
"Jam" is a spreadable topping you put on toast or between layers of
sponge cake. (I would say used on scones, but then that opens up yet
another rabbit hole of misued American definitions).
"Jelly" is a wobbly desert used in trifles, etc., although there are
also things like mint "jelly" (as oposed to "mint sauce") which goes
with roast lamb.
Jelly is made from juice only. Jam includes the fruit. Both are put on
toast, bread, muffins or between layers of sponge cake.
"Jelly is a clear fruit spread made from cooked fruit juice and
sugar, and possibly pectin, which helps it gel and thicken. ...
Jam is a thick spread made from fruit juice, chopped, crushed,
or puréed fruit, and sugar. Pectin may also be added to help it
gel, but jams are usually looser than jellies."
www.finecooking.com
Those are the silly American re-definitions. The actual *English*
definitions are what I gave ... which is the entire point I started
with. :-\
Eliza Acton wasn’t an American.
Titus G <noone@nowhere.com> writes:
But New Zealand growers developed a new copyrighted
strain of the Chinese gooseberry which was technically stolen by Chinese
growers. ( Good on them. Imagine the stupidity of someone owning the
copyright for the potato! Another example of Capitalism's desire for
control rather competition.)
Yeah, imagine that:
https://patents.google.com/patent/US20050081269A1/en https://www.reuters.com/markets/commodities/india-revokes-patent-pepsicos-lays-potatoes-2021-12-03/
On 2021-12-31 16:20:25 +0000, Quinn C said:
* Your Name:
On 2021-12-31 01:54:22 +0000, Scott Lurndal said:
Jelly is made from juice only. Jam includes the fruit. Both are put on >>>> toast, bread, muffins or between layers of sponge cake.
"Jelly is a clear fruit spread made from cooked fruit juice and
sugar, and possibly pectin, which helps it gel and thicken. ...
Jam is a thick spread made from fruit juice, chopped, crushed,
or pured fruit, and sugar. Pectin may also be added to help it
gel, but jams are usually looser than jellies."
www.finecooking.com
Those are the silly American re-definitions. The actual *English*
definitions are what I gave ... which is the entire point I started
with. :-\
And you're fine with jelly by the above definition not having any name?
because you haven't suggested one.
They're the same thing, so that would still be "jam" ... simply jam
with and without "bits" in it. :-p
* Your Name:
On 2021-12-31 16:20:25 +0000, Quinn C said:
* Your Name:
On 2021-12-31 01:54:22 +0000, Scott Lurndal said:
Jelly is made from juice only. Jam includes the fruit. Both are put on >>>>> toast, bread, muffins or between layers of sponge cake.
"Jelly is a clear fruit spread made from cooked fruit juice and
sugar, and possibly pectin, which helps it gel and thicken. ...
Jam is a thick spread made from fruit juice, chopped, crushed,
or puréed fruit, and sugar. Pectin may also be added to help it
gel, but jams are usually looser than jellies."
www.finecooking.com
Those are the silly American re-definitions. The actual *English*
definitions are what I gave ... which is the entire point I started
with. :-\
And you're fine with jelly by the above definition not having any name?
because you haven't suggested one.
They're the same thing, so that would still be "jam" ... simply jam
with and without "bits" in it. :-p
All right, and a peach is just a plum with fuzz. People make up too many >unnecessary words.
On 2022-01-01 00:43:06 +0000, John W Kennedy said:
Eliza Acton wasn’t an American.
Not really relevant. Americans are the ones who continue to try to
enforce those now-incorrect definitions on the rest of the
*English*-speaking world ... they're "American English" (an oxy-moron,
it's either English or America, can't be both, just like
"African-American" nonsense).
On 2021-12-30 22:12:58 +0000, John W Kennedy said:
On 12/30/21 3:30 PM, Your Name wrote:
On 2021-12-30 17:39:24 +0000, Dorothy J Heydt said:
In article <u4qrsg1ofs6t5304674djqlt5m2b5d144e@4ax.com>,
Paul S Person <psperson1@ix.netcom.invalid> wrote:
On Thu, 30 Dec 2021 20:32:35 +1300, Your Name <YourName@YourISP.com> >>>>> wrote:
On 2021-12-29 18:50:58 +0000, Lynn McGuire said:
Over The Hedge: Can One Ever Eat Too Much Pie ?
https://www.gocomics.com/overthehedge/2021/12/29
No.
Lynn
Greatly depends on what's in the pie.
For example, 'pumpkin pie' is simply digusting so even a tiny bit on >>>>>> the end of a toothpick is far too much.
De gustibus non est disputandum.
Surprises in Amazon's efforts to provide canned fruit have exposed me >>>>> to two fruits I never had when growing up but have heard about:
gooseberries and rhubarb.
I didn't like them; I suspect they are an acquired taste.
But bake them into a pie with enough sugar and I suspect they would
taste a whole lot better to me.
Rhubarb pie (with, yes, sufficient sugar) is delectable. I have
never encountered gooseberries.
Usually a rhubarb pie or crumble has some other fruit (e.g. Apple)
mixed in as well to cut done on the amount of sugar needed.
The gooseberry has other names too, including "goldenberry" and "ground
berry". Mostly they are used for jam (or "jelly" if you're a word
redefining American), but can be used in pies too.
The use of "jelly"? to designate a clarified fruit-based production,
with no use of animal gelatin, is at least as old as the 1855 edition
of Mrs. Acton’s "Modern Cookery", published by Longman.
"Jam" is a spreadable topping you put on toast or between layers of
sponge cake. (I would say used on scones, but then that opens up yet
another rabbit hole of misued American definitions).
"Jelly" is a wobbly desert used in trifles, etc., although there are
also things like mint "jelly" (as oposed to "mint sauce") which goes
with roast lamb.
Gooseberries can actually be used for both a jam and a jelly.
The "kiwifruit" (incorrectly called just "kiwi" in many other
countries, which is really a flightless bird) is more correctly called
the "Chinese gooseberry" because it's a native plant of China later
stolen and renamed by New Zealand growers for copyright purposes ...
and they now selfishly complain that China is stealing their market for
the fruit! :-\
On 2021-12-31 18:37:32 +0000, Scott Lurndal said:
Paul S Person <psperson1@ix.netcom.invalid> writes:
On Fri, 31 Dec 2021 19:27:33 +1300, Your Name <YourName@YourISP.com>
wrote:
On 2021-12-31 03:48:55 +0000, ted@loft.tnolan.com (Ted Nolan said:
In article <sqltt2$nqh$1@dont-email.me>, Titus G <noone@nowhere.com> wrote:
On 31/12/21 3:43 pm, Dorothy J Heydt wrote:
Well, I like kiwifruit, except for the hassle involved in peeling >>>>>>> it.
Bifurcate it through its equatorial circumference and dig out the good >>>>>> bits with a spoon.
And the Golden Kiwi apparently can be eaten peel & all.
You can actually eat the peel (wash it first!) of any kiwifruit, but
the "furry" texture is off-putting to most people.
When I was growing up, my mother engaged in "home canning".
For those unaware of this, it was a major enterprise, involving things
to can, glass jars with vacuum-seal tops, lots of boiling water, and
lots of of sugar. She did this in the fall; we ate the results into
the next spring if not summer.
It's not like home canning is extinct - I'm currently enjoying
a nice cherry-plum (https://en.wikipedia.org/wiki/Prunus_cerasifera)
jam on my morning english muffin.
Over a 100 jars of cherry-plum jam and grape jelly, all from the
back yard.
One of things she canned was called "Queen-of-All Preserves". I loved
it. Well, given the amount of sugar, why not? This was a compendium of
small bits and pieces of various fruits. I was appalled to learn that
one of my favorite pieces was, in fact -- orange peel.
Candied orange peel is delicious.
So I am well able to imagine that a gooseberry pie, if it had enough
sugar in it when it was cooked, would be something I might like.
I certainly enjoyed them growing up. Not a common fruit where
I live now.
My grandmother made an excellent rhubarb crumble.
Especially with custard. :-)
There's a UK kids' animated series called "Roobarb and Custard" ...
another in the massively long line of bad choices that "help" kids
learn to spell, but "Rhubarb and Custard" is probably not
copyrightable. :-\
<https://www.imdb.com/title/tt0071043/>
In article <eseusg9v4kbv1bao0vu94g4dgf7uegpm41@4ax.com>,
Paul S Person <psperson1@ix.netcom.invalid> wrote:
On Thu, 30 Dec 2021 17:39:24 GMT, djheydt@kithrup.com (Dorothy J
Heydt) wrote:
In article <u4qrsg1ofs6t5304674djqlt5m2b5d144e@4ax.com>,
Paul S Person <psperson1@ix.netcom.invalid> wrote:
On Thu, 30 Dec 2021 20:32:35 +1300, Your Name <YourName@YourISP.com> >>>>wrote:
On 2021-12-29 18:50:58 +0000, Lynn McGuire said:
Over The Hedge: Can One Ever Eat Too Much Pie ?
https://www.gocomics.com/overthehedge/2021/12/29
No.
Lynn
Greatly depends on what's in the pie.
For example, 'pumpkin pie' is simply digusting so even a tiny bit on >>>>>the end of a toothpick is far too much.
De gustibus non est disputandum.
Surprises in Amazon's efforts to provide canned fruit have exposed me >>>>to two fruits I never had when growing up but have heard about: >>>>gooseberries and rhubarb.
I didn't like them; I suspect they are an acquired taste.
But bake them into a pie with enough sugar and I suspect they would >>>>taste a whole lot better to me.
Rhubarb pie (with, yes, sufficient sugar) is delectable. I have
never encountered gooseberries.
I knew gooseberry pie from a George Pal cartoon, "Jasper and the
Haunted House". Which isn't nearly as bad as might be expected from
its age, at least until you reach the end.
The Jasper shorts were "Puppetoons" not cartoons. You couldn't
show them today probably. I like the non-Jasper Puppetoon "Tulips
Shall Grow":
https://www.youtube.com/watch?v=A1QUUmShhMM
* Your Name:
On 2021-12-31 16:20:25 +0000, Quinn C said:
* Your Name:
On 2021-12-31 01:54:22 +0000, Scott Lurndal said:
Jelly is made from juice only. Jam includes the fruit. Both are put >>>>> on toast, bread, muffins or between layers of sponge cake.
"Jelly is a clear fruit spread made from cooked fruit juice and
sugar, and possibly pectin, which helps it gel and thicken. ...
Jam is a thick spread made from fruit juice, chopped, crushed,
or pured fruit, and sugar. Pectin may also be added to help it
gel, but jams are usually looser than jellies."
www.finecooking.com
Those are the silly American re-definitions. The actual *English*
definitions are what I gave ... which is the entire point I started
with. :-\
And you're fine with jelly by the above definition not having any name?
because you haven't suggested one.
They're the same thing, so that would still be "jam" ... simply jam
with and without "bits" in it. :-p
All right, and a peach is just a plum with fuzz.
People make up too many unnecessary words.
On Sat, 1 Jan 2022 11:34:02 -0500, Quinn C
<lispamateur@crommatograph.info> wrote:
* Your Name:
On 2021-12-31 16:20:25 +0000, Quinn C said:
* Your Name:
On 2021-12-31 01:54:22 +0000, Scott Lurndal said:
Jelly is made from juice only. Jam includes the fruit. Both are put on
toast, bread, muffins or between layers of sponge cake.
"Jelly is a clear fruit spread made from cooked fruit juice and
sugar, and possibly pectin, which helps it gel and thicken. ...
Jam is a thick spread made from fruit juice, chopped, crushed,
or pured fruit, and sugar. Pectin may also be added to help it
gel, but jams are usually looser than jellies."
www.finecooking.com
Those are the silly American re-definitions. The actual *English*
definitions are what I gave ... which is the entire point I started
with. :-\
And you're fine with jelly by the above definition not having any name? >>>> because you haven't suggested one.
They're the same thing, so that would still be "jam" ... simply jam
with and without "bits" in it. :-p
All right, and a peach is just a plum with fuzz. People make up too many
unnecessary words.
Supermarkets sell "grape jelly" and "grape jam". I have never been
able to identify any difference between them other than the word on
the label.
On 2022-01-01 16:34:02 +0000, Quinn C said:
* Your Name:
On 2021-12-31 16:20:25 +0000, Quinn C said:
* Your Name:
On 2021-12-31 01:54:22 +0000, Scott Lurndal said:
Jelly is made from juice only. Jam includes the fruit. Both are put >>>>>> on toast, bread, muffins or between layers of sponge cake.
"Jelly is a clear fruit spread made from cooked fruit juice and
sugar, and possibly pectin, which helps it gel and thicken. ...
Jam is a thick spread made from fruit juice, chopped, crushed,
or pured fruit, and sugar. Pectin may also be added to help it
gel, but jams are usually looser than jellies."
www.finecooking.com
Those are the silly American re-definitions. The actual *English*
definitions are what I gave ... which is the entire point I started
with. :-\
And you're fine with jelly by the above definition not having any name? >>>> because you haven't suggested one.
They're the same thing, so that would still be "jam" ... simply jam
with and without "bits" in it. :-p
All right, and a peach is just a plum with fuzz.
A peach-plum is called a "Nectarine".
There's also a peach-plum-apricot which is called a "Peacotum".
People make up too many unnecessary words.
I'm not making up any words. It's silly Americans who have two words
for the same jam product, plus an unnecessary third made-up word for an existing jelly product.
They already have "chunky" and "smooth" versions of the disgusting
peanut butter, so they could easily simply have "chunky" (bits in) and "smooth" (no bits) versions of jam to, but no, they obstinately insist
on making things more complicated for the *English* speaking world
simply because they want to. :-\
On 2022-01-01 00:40:13 +0000, John W Kennedy said:
On 12/30/21 6:26 PM, Your Name wrote:
On 2021-12-30 22:12:58 +0000, John W Kennedy said:
On 12/30/21 3:30 PM, Your Name wrote:
On 2021-12-30 17:39:24 +0000, Dorothy J Heydt said:
In article <u4qrsg1ofs6t5304674djqlt5m2b5d144e@4ax.com>,
Paul S Person <psperson1@ix.netcom.invalid> wrote:
On Thu, 30 Dec 2021 20:32:35 +1300, Your Name <YourName@YourISP.com> >>>>>>> wrote:
On 2021-12-29 18:50:58 +0000, Lynn McGuire said:
Over The Hedge: Can One Ever Eat Too Much Pie ?
https://www.gocomics.com/overthehedge/2021/12/29
No.
Lynn
Greatly depends on what's in the pie.
For example, 'pumpkin pie' is simply digusting so even a tiny
bit on
the end of a toothpick is far too much.
De gustibus non est disputandum.
Surprises in Amazon's efforts to provide canned fruit have
exposed me
to two fruits I never had when growing up but have heard about:
gooseberries and rhubarb.
I didn't like them; I suspect they are an acquired taste.
But bake them into a pie with enough sugar and I suspect they would >>>>>>> taste a whole lot better to me.
Rhubarb pie (with, yes, sufficient sugar) is delectable. I have >>>>>> never encountered gooseberries.
Usually a rhubarb pie or crumble has some other fruit (e.g. Apple)
mixed in as well to cut done on the amount of sugar needed.
The gooseberry has other names too, including "goldenberry" and
"ground berry". Mostly they are used for jam (or "jelly" if you're
a word redefining American), but can be used in pies too.
The use of "jelly" to designate a clarified fruit-based production,
with no use of animal gelatin, is at least as old as the 1855
edition of Mrs. Acton's "Modern Cookery", published by Longman.
"Jam" is a spreadable topping you put on toast or between layers of
sponge cake. (I would say used on scones, but then that opens up yet
another rabbit hole of misued American definitions).
"Jelly" is a wobbly desert used in trifles, etc., although there are
also things like mint "jelly" (as oposed to "mint sauce") which goes
with roast lamb.
Gooseberries can actually be used for both a jam and a jelly.
"You're just contradicting everything I say! That's not an argument!"
I'm simply telling you the *facts* of the *English* language and the Americanisations that are incorrect in the *English* language.
On 2022-01-01 00:43:06 +0000, John W Kennedy said:
On 12/30/21 9:25 PM, Your Name wrote:
On 2021-12-31 01:54:22 +0000, Scott Lurndal said:
Your Name <YourName@YourISP.com> writes:
On 2021-12-30 22:12:58 +0000, John W Kennedy said:
"Jam" is a spreadable topping you put on toast or between layers of
The gooseberry has other names too, including "goldenberry" and
"ground
berry". Mostly they are used for jam (or "jelly" if you're a word >>>>>>> redefining American), but can be used in pies too.
The use of "jelly"€ to designate a clarified fruit-based production, >>>>>> with no use of animal gelatin, is at least as old as the 1855 edition >>>>>> of Mrs. Acton’s "€œModern Cookery", published by Longman. >>>>>
sponge cake. (I would say used on scones, but then that opens up yet >>>>> another rabbit hole of misued American definitions).
"Jelly" is a wobbly desert used in trifles, etc., although there are >>>>> also things like mint "jelly" (as oposed to "mint sauce") which goes >>>>> with roast lamb.
Jelly is made from juice only. Jam includes the fruit. Both are
put on
toast, bread, muffins or between layers of sponge cake.
"Jelly is a clear fruit spread made from cooked fruit juice and
sugar, and possibly pectin, which helps it gel and thicken. ...
Jam is a thick spread made from fruit juice, chopped, crushed,
or puréed fruit, and sugar. Pectin may also be added to help it
gel, but jams are usually looser than jellies."
www.finecooking.com
Those are the silly American re-definitions. The actual *English*
definitions are what I gave ... which is the entire point I started
with. :-\
Eliza Acton wasn’t an American.
Not really relevant. Americans are the ones who continue to try to
enforce those now-incorrect definitions on the rest of the
*English*-speaking world ... they're "American English" (an oxy-moron,
it's either English or America, can't be both, just like
"African-American" nonsense).
On Sat, 1 Jan 2022 11:34:02 -0500, Quinn C
<lispamateur@crommatograph.info> wrote:
* Your Name:
On 2021-12-31 16:20:25 +0000, Quinn C said:
* Your Name:
On 2021-12-31 01:54:22 +0000, Scott Lurndal said:
Jelly is made from juice only. Jam includes the fruit. Both are put on
toast, bread, muffins or between layers of sponge cake.
"Jelly is a clear fruit spread made from cooked fruit juice and
sugar, and possibly pectin, which helps it gel and thicken. ...
Jam is a thick spread made from fruit juice, chopped, crushed,
or puréed fruit, and sugar. Pectin may also be added to help it
gel, but jams are usually looser than jellies."
www.finecooking.com
Those are the silly American re-definitions. The actual *English*
definitions are what I gave ... which is the entire point I started
with. :-\
And you're fine with jelly by the above definition not having any name? >>>> because you haven't suggested one.
They're the same thing, so that would still be "jam" ... simply jam
with and without "bits" in it. :-p
All right, and a peach is just a plum with fuzz. People make up too many
unnecessary words.
Supermarkets sell "grape jelly" and "grape jam". I have never been
able to identify any difference between them other than the word on
the label.
On 2022-01-01 16:34:02 +0000, Quinn C said:
* Your Name:
On 2021-12-31 16:20:25 +0000, Quinn C said:
* Your Name:
On 2021-12-31 01:54:22 +0000, Scott Lurndal said:
Jelly is made from juice only. Jam includes the fruit. Both are put >>>>>> on toast, bread, muffins or between layers of sponge cake.
"Jelly is a clear fruit spread made from cooked fruit juice and
sugar, and possibly pectin, which helps it gel and thicken. ...
Jam is a thick spread made from fruit juice, chopped, crushed,
or pured fruit, and sugar. Pectin may also be added to help it
gel, but jams are usually looser than jellies."
www.finecooking.com
Those are the silly American re-definitions. The actual *English*
definitions are what I gave ... which is the entire point I started
with. :-\
And you're fine with jelly by the above definition not having any name? >>>> because you haven't suggested one.
They're the same thing, so that would still be "jam" ... simply jam
with and without "bits" in it. :-p
All right, and a peach is just a plum with fuzz.
A peach-plum is called a "Nectarine".
There's also a peach-plum-apricot which is called a "Peacotum".
People make up too many unnecessary words.
I'm not making up any words. It's silly Americans who have two words
for the same jam product, plus an unnecessary third made-up word for an >existing jelly product.
They already have "chunky" and "smooth" versions of the disgusting
peanut butter, so they could easily simply have "chunky" (bits in) and >"smooth" (no bits) versions of jam to, but no, they obstinately insist
on making things more complicated for the *English* speaking world
simply because they want to. :-\
In the 50s, there was also “grapelade”.
On 1/1/22 12:49 PM, J. Clarke wrote:
On Sat, 1 Jan 2022 11:34:02 -0500, Quinn C
<lispamateur@crommatograph.info> wrote:
* Your Name:
On 2021-12-31 16:20:25 +0000, Quinn C said:
* Your Name:
On 2021-12-31 01:54:22 +0000, Scott Lurndal said:
Jelly is made from juice only. Jam includes the fruit. Both are put on
toast, bread, muffins or between layers of sponge cake.
"Jelly is a clear fruit spread made from cooked fruit juice and
sugar, and possibly pectin, which helps it gel and thicken. ...
Jam is a thick spread made from fruit juice, chopped, crushed,
or puréed fruit, and sugar. Pectin may also be added to help it >>>>>>> gel, but jams are usually looser than jellies."
www.finecooking.com
Those are the silly American re-definitions. The actual *English*
definitions are what I gave ... which is the entire point I started >>>>>> with. :-\
And you're fine with jelly by the above definition not having any name? >>>>> because you haven't suggested one.
They're the same thing, so that would still be "jam" ... simply jam
with and without "bits" in it. :-p
All right, and a peach is just a plum with fuzz. People make up too many >>> unnecessary words.
Supermarkets sell "grape jelly" and "grape jam". I have never been
able to identify any difference between them other than the word on
the label.
In US use, the distinction is well defined. Grape jelly is absolutely
clear, and is gelled with pectin, and is meant to be used like jam
(chiefly, spread on bread). If gelatin is used, and it is served at the
table as a cold dessert, it is “grape gelatin", or by abuse of a trade >name, “grape Jell-O. "Grape jam" has solid bits in it, but is otherwise >much the same as “grape jelly”.
In the 50s, there was also “grapelade”.
In article <04adnQjzcu9dl0z8nZ2dnUU7-RnNnZ2d@giganews.com>,
John W Kennedy <john.w.kennedy@gmail.com> wrote:
In the 50s, there was also “grapelade”.
In my distant youth, it was Grapette.
Bright purple, sweet as hell, and (I'm sure) totally synthetic.
The only place I could find it was at a stand on a beach along
the Russian River, halfway between Rio Nido and Guerneville.
On 12/31/21 9:32 PM, Your Name wrote:
On 2022-01-01 00:43:06 +0000, John W Kennedy said:
On 12/30/21 9:25 PM, Your Name wrote:
On 2021-12-31 01:54:22 +0000, Scott Lurndal said:
Your Name <YourName@YourISP.com> writes:
On 2021-12-30 22:12:58 +0000, John W Kennedy said:
"Jam" is a spreadable topping you put on toast or between layers of >>>>>> sponge cake. (I would say used on scones, but then that opens up yet >>>>>> another rabbit hole of misued American definitions).
The gooseberry has other names too, including "goldenberry" and "ground
berry". Mostly they are used for jam (or "jelly" if you're a word >>>>>>>> redefining American), but can be used in pies too.
The use of "jelly"€ to designate a clarified fruit-based production,
with no use of animal gelatin, is at least as old as the 1855 edition >>>>>>> of Mrs. Acton’s "€œModern Cookery", published by Longman. >>>>>>
"Jelly" is a wobbly desert used in trifles, etc., although there are >>>>>> also things like mint "jelly" (as oposed to "mint sauce") which goes >>>>>> with roast lamb.
Jelly is made from juice only. Jam includes the fruit. Both are put on
toast, bread, muffins or between layers of sponge cake.
"Jelly is a clear fruit spread made from cooked fruit juice and
sugar, and possibly pectin, which helps it gel and thicken. ... >>>>>
Jam is a thick spread made from fruit juice, chopped, crushed,
or puréed fruit, and sugar. Pectin may also be added to help it >>>>> gel, but jams are usually looser than jellies."
www.finecooking.com
Those are the silly American re-definitions. The actual *English*
definitions are what I gave ... which is the entire point I started
with. :-\
Eliza Acton wasn’t an American.
Not really relevant. Americans are the ones who continue to try to
enforce those now-incorrect definitions on the rest of the
*English*-speaking world ... they're "American English" (an oxy-moron,
it's either English or America, can't be both, just like
"African-American" nonsense).
And yet the OED sees fit to tag “jelly” in the sense of fruit juice gelled with some agent other than gelatine as “later”, not “US”. It’s
almost as though specialist professional scholars disagree with you.
Speaking of the OED (or the NED, as it was then), when the first
edition was finished in book form, presentation copies were formally presented to the White House as well as to Buckingham Palace.
On 2022-01-01 17:49:52 +0000, J. Clarke said:
On Sat, 1 Jan 2022 11:34:02 -0500, Quinn C
<lispamateur@crommatograph.info> wrote:
* Your Name:
On 2021-12-31 16:20:25 +0000, Quinn C said:
* Your Name:
On 2021-12-31 01:54:22 +0000, Scott Lurndal said:
Jelly is made from juice only. Jam includes the fruit. Both are put on
toast, bread, muffins or between layers of sponge cake.
"Jelly is a clear fruit spread made from cooked fruit juice and
sugar, and possibly pectin, which helps it gel and thicken. ...
Jam is a thick spread made from fruit juice, chopped, crushed,
or pured fruit, and sugar. Pectin may also be added to help it
gel, but jams are usually looser than jellies."
www.finecooking.com
Those are the silly American re-definitions. The actual *English*
definitions are what I gave ... which is the entire point I started >>>>>> with. :-\
And you're fine with jelly by the above definition not having any name? >>>>> because you haven't suggested one.
They're the same thing, so that would still be "jam" ... simply jam
with and without "bits" in it. :-p
All right, and a peach is just a plum with fuzz. People make up too many >>> unnecessary words.
Supermarkets sell "grape jelly" and "grape jam". I have never been
able to identify any difference between them other than the word on
the label.
I'm guessing they both come in a jar, which would make them both just "jam".
Real "jelly" comes in a box, either in a powdered or cube form. You
then put that into a bowl, add boiling water, and allow to set in the
fridge as a desert (it's never spreadable, so can't be used on toast,
cakes, etc.).
On Sat, 1 Jan 2022 21:15:28 -0500, John W Kennedy
<john.w.kennedy@gmail.com> wrote:
On 1/1/22 12:49 PM, J. Clarke wrote:
On Sat, 1 Jan 2022 11:34:02 -0500, Quinn C
<lispamateur@crommatograph.info> wrote:
* Your Name:
On 2021-12-31 16:20:25 +0000, Quinn C said:
* Your Name:
On 2021-12-31 01:54:22 +0000, Scott Lurndal said:
Jelly is made from juice only. Jam includes the fruit. Both are put on
toast, bread, muffins or between layers of sponge cake.
"Jelly is a clear fruit spread made from cooked fruit juice and >>>>>>>> sugar, and possibly pectin, which helps it gel and thicken. ... >>>>>>>>
Jam is a thick spread made from fruit juice, chopped, crushed, >>>>>>>> or pured fruit, and sugar. Pectin may also be added to help it >>>>>>>> gel, but jams are usually looser than jellies."
www.finecooking.com
Those are the silly American re-definitions. The actual *English* >>>>>>> definitions are what I gave ... which is the entire point I started >>>>>>> with. :-\
And you're fine with jelly by the above definition not having any name? >>>>>> because you haven't suggested one.
They're the same thing, so that would still be "jam" ... simply jam
with and without "bits" in it. :-p
All right, and a peach is just a plum with fuzz. People make up too many >>>> unnecessary words.
Supermarkets sell "grape jelly" and "grape jam". I have never been
able to identify any difference between them other than the word on
the label.
In US use, the distinction is well defined. Grape jelly is absolutely >>clear, and is gelled with pectin, and is meant to be used like jam >>(chiefly, spread on bread). If gelatin is used, and it is served at the >>table as a cold dessert, it is grape gelatin", or by abuse of a trade >>name, grape Jell-O. "Grape jam" has solid bits in it, but is otherwise >>much the same as grape jelly.
I defy you to find any solid bits in Welch's Grape Jam.
On 12/31/21 9:28 PM, Your Name wrote:
On 2022-01-01 00:40:13 +0000, John W Kennedy said:
On 12/30/21 6:26 PM, Your Name wrote:
On 2021-12-30 22:12:58 +0000, John W Kennedy said:
On 12/30/21 3:30 PM, Your Name wrote:
On 2021-12-30 17:39:24 +0000, Dorothy J Heydt said:
In article <u4qrsg1ofs6t5304674djqlt5m2b5d144e@4ax.com>,
Paul S Person <psperson1@ix.netcom.invalid> wrote:
On Thu, 30 Dec 2021 20:32:35 +1300, Your Name <YourName@YourISP.com> >>>>>>>> wrote:
On 2021-12-29 18:50:58 +0000, Lynn McGuire said:
Over The Hedge: Can One Ever Eat Too Much Pie ?
https://www.gocomics.com/overthehedge/2021/12/29
No.
Lynn
Greatly depends on what's in the pie.
For example, 'pumpkin pie' is simply digusting so even a tiny >>>>>>>>> bit on
the end of a toothpick is far too much.
De gustibus non est disputandum.
Surprises in Amazon's efforts to provide canned fruit have
exposed me
to two fruits I never had when growing up but have heard about: >>>>>>>> gooseberries and rhubarb.
I didn't like them; I suspect they are an acquired taste.
But bake them into a pie with enough sugar and I suspect they would >>>>>>>> taste a whole lot better to me.
Rhubarb pie (with, yes, sufficient sugar) is delectable. I have >>>>>>> never encountered gooseberries.
Usually a rhubarb pie or crumble has some other fruit (e.g. Apple) >>>>>> mixed in as well to cut done on the amount of sugar needed.
The gooseberry has other names too, including "goldenberry" and
"ground berry". Mostly they are used for jam (or "jelly" if you're >>>>>> a word redefining American), but can be used in pies too.
The use of "jelly"? to designate a clarified fruit-based production, >>>>> with no use of animal gelatin, is at least as old as the 1855
edition of Mrs. Acton's "Modern Cookery", published by Longman.
"Jam" is a spreadable topping you put on toast or between layers of
sponge cake. (I would say used on scones, but then that opens up yet
another rabbit hole of misued American definitions).
"Jelly" is a wobbly desert used in trifles, etc., although there are
also things like mint "jelly" (as oposed to "mint sauce") which goes
with roast lamb.
Gooseberries can actually be used for both a jam and a jelly.
"You're just contradicting everything I say! That's not an argument!"
I'm simply telling you the *facts* of the *English* language and the
Americanisations that are incorrect in the *English* language.
Still nothing but evidence-free contradiction, backed by what might,
perhaps, be called a sort of vocabular creationism.
On Sat, 1 Jan 2022 19:40:02 -0500, John W Kennedy
<john.w.kennedy@gmail.com> wrote:
On 12/31/21 9:28 PM, Your Name wrote:
I'm simply telling you the *facts* of the *English* language and
the Americanisations that are incorrect in the *English*
language.
Still nothing but evidence-free contradiction, backed by what
might, perhaps, be called a sort of “vocabular creationism”.
Yes, he does seem awful insistent on defining /British English/ as
the One True English, doesn't he.
On Sat, 1 Jan 2022 19:40:02 -0500, John W Kennedy
<john.w.kennedy@gmail.com> wrote:
On 12/31/21 9:28 PM, Your Name wrote:
On 2022-01-01 00:40:13 +0000, John W Kennedy said:
On 12/30/21 6:26 PM, Your Name wrote:
On 2021-12-30 22:12:58 +0000, John W Kennedy said:
On 12/30/21 3:30 PM, Your Name wrote:
On 2021-12-30 17:39:24 +0000, Dorothy J Heydt said:
In article <u4qrsg1ofs6t5304674djqlt5m2b5d144e@4ax.com>,
Paul S Person <psperson1@ix.netcom.invalid> wrote:
On Thu, 30 Dec 2021 20:32:35 +1300, Your Name <YourName@YourISP.com> >>>>>>>> wrote:
On 2021-12-29 18:50:58 +0000, Lynn McGuire said:
Over The Hedge: Can One Ever Eat Too Much Pie ?
https://www.gocomics.com/overthehedge/2021/12/29
No.
Lynn
Greatly depends on what's in the pie.
For example, 'pumpkin pie' is simply digusting so even a tiny >>>>>>>>> bit on
the end of a toothpick is far too much.
De gustibus non est disputandum.
Surprises in Amazon's efforts to provide canned fruit have
exposed me
to two fruits I never had when growing up but have heard about: >>>>>>>> gooseberries and rhubarb.
I didn't like them; I suspect they are an acquired taste.
But bake them into a pie with enough sugar and I suspect they would >>>>>>>> taste a whole lot better to me.
Rhubarb pie (with, yes, sufficient sugar) is delectable. I have >>>>>>> never encountered gooseberries.
Usually a rhubarb pie or crumble has some other fruit (e.g. Apple) >>>>>> mixed in as well to cut done on the amount of sugar needed.
The gooseberry has other names too, including "goldenberry" and
"ground berry". Mostly they are used for jam (or "jelly" if you're >>>>>> a word redefining American), but can be used in pies too.
The use of "jelly"? to designate a clarified fruit-based production, >>>>> with no use of animal gelatin, is at least as old as the 1855
edition of Mrs. Acton's "Modern Cookery", published by Longman.
"Jam" is a spreadable topping you put on toast or between layers of
sponge cake. (I would say used on scones, but then that opens up yet >>>> another rabbit hole of misued American definitions).
"Jelly" is a wobbly desert used in trifles, etc., although there are >>>> also things like mint "jelly" (as oposed to "mint sauce") which goes >>>> with roast lamb.
Gooseberries can actually be used for both a jam and a jelly.
"You're just contradicting everything I say! That's not an argument!"
I'm simply telling you the *facts* of the *English* language and the
Americanisations that are incorrect in the *English* language.
Still nothing but evidence-free contradiction, backed by what might, >perhaps, be called a sort of vocabular creationism.
Yes, he does seem awful insistent on defining /British English/ as the
One True English, doesn't he.
In article <2ro3tgtatsau35heou1s4lk1giol1sm4b0@4ax.com>,
Paul S Person <psperson1@ix.netcom.invalid> wrote:
On Sat, 1 Jan 2022 19:40:02 -0500, John W Kennedy
<john.w.kennedy@gmail.com> wrote:
On 12/31/21 9:28 PM, Your Name wrote:
On 2022-01-01 00:40:13 +0000, John W Kennedy said:
On 12/30/21 6:26 PM, Your Name wrote:I'm simply telling you the *facts* of the *English* language and the
On 2021-12-30 22:12:58 +0000, John W Kennedy said:
On 12/30/21 3:30 PM, Your Name wrote:
On 2021-12-30 17:39:24 +0000, Dorothy J Heydt said:
In article <u4qrsg1ofs6t5304674djqlt5m2b5d144e@4ax.com>,
Paul S Person <psperson1@ix.netcom.invalid> wrote:
On Thu, 30 Dec 2021 20:32:35 +1300, Your Name <YourName@YourISP.com> >>>>>>>>>> wrote:
On 2021-12-29 18:50:58 +0000, Lynn McGuire said:
Over The Hedge: Can One Ever Eat Too Much Pie ?
https://www.gocomics.com/overthehedge/2021/12/29
No.
Lynn
Greatly depends on what's in the pie.
For example, 'pumpkin pie' is simply digusting so even a tiny bit on
the end of a toothpick is far too much.
De gustibus non est disputandum.
Surprises in Amazon's efforts to provide canned fruit have >>>>>>>>>> exposed me to two fruits I never had when growing up but have heard >>>>>>>>>> about: gooseberries and rhubarb.
I didn't like them; I suspect they are an acquired taste.
But bake them into a pie with enough sugar and I suspect they would >>>>>>>>>> taste a whole lot better to me.
Rhubarb pie (with, yes, sufficient sugar) is delectable. I have never
encountered gooseberries.
Usually a rhubarb pie or crumble has some other fruit (e.g. Apple) >>>>>>>> mixed in as well to cut done on the amount of sugar needed.
The gooseberry has other names too, including "goldenberry" and >>>>>>>> "ground berry". Mostly they are used for jam (or "jelly" if you're >>>>>>>> a word redefining American), but can be used in pies too.
The use of "jelly"? to designate a clarified fruit-based production, >>>>>>> with no use of animal gelatin, is at least as old as the 1855
edition of Mrs. Acton's "Modern Cookery", published by Longman.
"Jam" is a spreadable topping you put on toast or between layers of >>>>>> sponge cake. (I would say used on scones, but then that opens up yet >>>>>> another rabbit hole of misued American definitions).
"Jelly" is a wobbly desert used in trifles, etc., although there are >>>>>> also things like mint "jelly" (as oposed to "mint sauce") which goes >>>>>> with roast lamb.
Gooseberries can actually be used for both a jam and a jelly.
"You're just contradicting everything I say! That's not an argument!" >>>>
Americanisations that are incorrect in the *English* language.
Still nothing but evidence-free contradiction, backed by what might,
perhaps, be called a sort of vocabular creationism.
Yes, he does seem awful insistent on defining /British English/ as the
One True English, doesn't he.
I wonder if there is regional variation in England on the meanings of
jam and jelly? We had to pick up our usage somewhere after all.
Most silly Americanisations are due to either:
A. Making up words and definitions to suit themselves, and then
trying to enforce that on everyone else,
(same as Microsoft deciding to make up HTML "standards" to
suit themselves and then trying to force everyone else to
use them),
or
B. Continuing to stubbornly use ye olde English definitions
that have long since been out-dated in real *English*.
Either way, the Americanisations are simply incorrect.
On 1/3/2022 12:45 AM, Your Name wrote:
...
Most silly Americanisations are due to either:
A. Making up words and definitions to suit themselves, and then
trying to enforce that on everyone else,
(same as Microsoft deciding to make up HTML "standards" to
suit themselves and then trying to force everyone else to
use them),
or
B. Continuing to stubbornly use ye olde English definitions
that have long since been out-dated in real *English*.
Either way, the Americanisations are simply incorrect.
Looks like you need to be acquainted with Jame Nicoll.
https://www.goodreads.com/quotes/694108-the-problem-with-defending-the-purity-of-the-english-language
"“The problem with defending the purity of the English language is
that English is about as pure as a cribhouse whore. We don't just
borrow words; on occasion, English has pursued other languages down
alleyways to beat them unconscious and rifle their pockets for new vocabulary.”
― James D. Nicoll"
Lynn
It's not like home canning is extinct - I'm currently enjoying
a nice cherry-plum (https://en.wikipedia.org/wiki/Prunus_cerasifera)
jam on my morning english muffin.
Over a 100 jars of cherry-plum jam and grape jelly, all from the
back yard.
The house that my parents bought when I was 13 had several acres of land attached to it which included a rhubarb patch. Mom baked several rhubarb
pies each summer.
On Thu, 30 Dec 2021 10:19:58 -0800, Robert Woodward
<robertaw@drizzle.com> wrote:
The house that my parents bought when I was 13 had several acres of land
attached to it which included a rhubarb patch. Mom baked several rhubarb
pies each summer.
My mom made rhubarb pies, but most of her crop went into "rhubarb
juice", a sort of pink lemonade.
After I grew up, I learned that rhubarb juice is quite tasty and
refreshing without sugar if you make it with raw rhubarb in a blender
instead of boiling it: an inch or two of petiole in a pint of water.
On 2022-01-04 04:33:56 +0000, Joy Beeson said:
On Thu, 30 Dec 2021 10:19:58 -0800, Robert Woodward
<robertaw@drizzle.com> wrote:
The house that my parents bought when I was 13 had several acres of land >>> attached to it which included a rhubarb patch. Mom baked several rhubarb >>> pies each summer.
My mom made rhubarb pies, but most of her crop went into "rhubarb
juice", a sort of pink lemonade.
After I grew up, I learned that rhubarb juice is quite tasty and
refreshing without sugar if you make it with raw rhubarb in a blender
instead of boiling it: an inch or two of petiole in a pint of water.
I nearly misread that as "an inch or two of petrol" ... which would
give it an "interesting" flavour. ;-)
On 1/3/2022 12:45 AM, Your Name wrote:
...
Most silly Americanisations are due to either:
A. Making up words and definitions to suit themselves, and then
trying to enforce that on everyone else,
(same as Microsoft deciding to make up HTML "standards" to
suit themselves and then trying to force everyone else to
use them),
or
B. Continuing to stubbornly use ye olde English definitions
that have long since been out-dated in real *English*.
Either way, the Americanisations are simply incorrect.
Looks like you need to be acquainted with Jame Nicoll.
https://www.goodreads.com/quotes/694108-the-problem-with-defending-the-purity-of-the-english-language
"“The problem with defending the purity of the English language is that >English is about as pure as a cribhouse whore. We don't just borrow
words; on occasion, English has pursued other languages down alleyways
to beat them unconscious and rifle their pockets for new vocabulary.”
― James D. Nicoll"
On 2022-01-03 05:43:54 +0000, Robert Woodward said:
In article <2ro3tgtatsau35heou1s4lk1giol1sm4b0@4ax.com>,
Paul S Person <psperson1@ix.netcom.invalid> wrote:
On Sat, 1 Jan 2022 19:40:02 -0500, John W Kennedy
<john.w.kennedy@gmail.com> wrote:
On 12/31/21 9:28 PM, Your Name wrote:
On 2022-01-01 00:40:13 +0000, John W Kennedy said:
On 12/30/21 6:26 PM, Your Name wrote:I'm simply telling you the *facts* of the *English* language and the >>>>> Americanisations that are incorrect in the *English* language.
On 2021-12-30 22:12:58 +0000, John W Kennedy said:
On 12/30/21 3:30 PM, Your Name wrote:"Jam" is a spreadable topping you put on toast or between layers of >>>>>>> sponge cake. (I would say used on scones, but then that opens up yet >>>>>>> another rabbit hole of misued American definitions).
On 2021-12-30 17:39:24 +0000, Dorothy J Heydt said:
In article <u4qrsg1ofs6t5304674djqlt5m2b5d144e@4ax.com>,
Paul S Person <psperson1@ix.netcom.invalid> wrote:
On Thu, 30 Dec 2021 20:32:35 +1300, Your Name <YourName@YourISP.com>
wrote:
On 2021-12-29 18:50:58 +0000, Lynn McGuire said:
Over The Hedge: Can One Ever Eat Too Much Pie ?
https://www.gocomics.com/overthehedge/2021/12/29
No.
Lynn
Greatly depends on what's in the pie.
For example, 'pumpkin pie' is simply digusting so even a tiny bit on
the end of a toothpick is far too much.
De gustibus non est disputandum.
Surprises in Amazon's efforts to provide canned fruit have >>>>>>>>>>> exposed me to two fruits I never had when growing up but have heard >>>>>>>>>>> about: gooseberries and rhubarb.
I didn't like them; I suspect they are an acquired taste. >>>>>>>>>>>
But bake them into a pie with enough sugar and I suspect they would >>>>>>>>>>> taste a whole lot better to me.
Rhubarb pie (with, yes, sufficient sugar) is delectable. I have never
encountered gooseberries.
Usually a rhubarb pie or crumble has some other fruit (e.g. Apple) >>>>>>>>> mixed in as well to cut done on the amount of sugar needed.
The gooseberry has other names too, including "goldenberry" and >>>>>>>>> "ground berry". Mostly they are used for jam (or "jelly" if you're >>>>>>>>> a word redefining American), but can be used in pies too.
The use of "jelly"? to designate a clarified fruit-based production, >>>>>>>> with no use of animal gelatin, is at least as old as the 1855
edition of Mrs. Acton's "Modern Cookery", published by Longman. >>>>>>>
"Jelly" is a wobbly desert used in trifles, etc., although there are >>>>>>> also things like mint "jelly" (as oposed to "mint sauce") which goes >>>>>>> with roast lamb.
Gooseberries can actually be used for both a jam and a jelly.
"You're just contradicting everything I say! That's not an argument!" >>>>>
Still nothing but evidence-free contradiction, backed by what might,
perhaps, be called a sort of vocabular creationism.
Yes, he does seem awful insistent on defining /British English/ as the
One True English, doesn't he.
I wonder if there is regional variation in England on the meanings of
jam and jelly? We had to pick up our usage somewhere after all.
Most silly Americanisations are due to either:
A. Making up words and definitions to suit themselves, and then
trying to enforce that on everyone else,
(same as Microsoft deciding to make up HTML "standards" to
suit themselves and then trying to force everyone else to
use them),
or
B. Continuing to stubbornly use ye olde English definitions
that have long since been out-dated in real *English*.
Either way, the Americanisations are simply incorrect.
On 2022-01-04 00:57:14 +0000, Lynn McGuire said:
On 1/3/2022 12:45 AM, Your Name wrote:
...
[...]
Either way, the Americanisations are simply incorrect.
Looks like you need to be acquainted with Jame Nicoll.
https://www.goodreads.com/quotes/694108-the-problem-with-defending-the-purity-of-the-english-language
"“The problem with defending the purity of the English language is
that English is about as pure as a cribhouse whore. We don't just
borrow words; on occasion, English has pursued other languages down
alleyways to beat them unconscious and rifle their pockets for new
vocabulary.â€
― James D. Nicoll"
Lynn
I never said English was "pure" nor that it didn't use words from
*other* languages. It's not. It separate lanuage that uses a mixture
of words from various other languages.
I said Americans misuse the *English* language with their own
spellings and definitions, and try to enforce those incorrect versions
on the entire *English* speaking world. All that achieves is to simply
cause a confused mess and harder for non-speakers to learn (as if the abundance of "rule" breaking words wasn't already enough). Even
apparently simple things like dates on magazines and newspapers have
slowly been switched over to the ass-backwards American version,
rather than proper English.
If Americans wanted their own language, then they should have actually
made their own, but if they want to use *English* they should adhere
to the way the *English* people define it.
That doesn't mean there aren't localised words (e.g. "dunny" being
Australian for toilet), but they aren't usually very different
definitions or spellings for the same word.
Your Name <YourName@YourISP.com> writes:
On 2022-01-04 04:33:56 +0000, Joy Beeson said:
On Thu, 30 Dec 2021 10:19:58 -0800, Robert Woodward
<robertaw@drizzle.com> wrote:
The house that my parents bought when I was 13 had several acres of land >>>> attached to it which included a rhubarb patch. Mom baked several rhubarb >>>> pies each summer.
My mom made rhubarb pies, but most of her crop went into "rhubarb
juice", a sort of pink lemonade.
After I grew up, I learned that rhubarb juice is quite tasty and
refreshing without sugar if you make it with raw rhubarb in a blender
instead of boiling it: an inch or two of petiole in a pint of water.
I nearly misread that as "an inch or two of petrol" ... which would
give it an "interesting" flavour. ;-)
The proper word is Gasoline, not Petrol. If you used the correct
word, your confusion would have been avoided.
:-)
Your Name <YourName@YourISP.com> writes:
On 2022-01-04 00:57:14 +0000, Lynn McGuire said:
On 1/3/2022 12:45 AM, Your Name wrote:
...
[...]
Either way, the Americanisations are simply incorrect.
Looks like you need to be acquainted with Jame Nicoll.
https://www.goodreads.com/quotes/694108-the-problem-with-defending-the-purity-of-the-english-language
"“The problem with defending the purity of the English language is >>> that English is about as pure as a cribhouse whore. We don't just
borrow words; on occasion, English has pursued other languages down
alleyways to beat them unconscious and rifle their pockets for new
vocabulary.â€
― James D. Nicoll"
Lynn
I never said English was "pure" nor that it didn't use words from
*other* languages. It's not. It separate lanuage that uses a mixture
of words from various other languages.
I said Americans misuse the *English* language with their own
spellings and definitions, and try to enforce those incorrect versions
on the entire *English* speaking world. All that achieves is to simply
cause a confused mess and harder for non-speakers to learn (as if the
abundance of "rule" breaking words wasn't already enough). Even
apparently simple things like dates on magazines and newspapers have
slowly been switched over to the ass-backwards American version,
rather than proper English.
If Americans wanted their own language, then they should have actually
made their own, but if they want to use *English* they should adhere
to the way the *English* people define it.
That doesn't mean there aren't localised words (e.g. "dunny" being
Australian for toilet), but they aren't usually very different
definitions or spellings for the same word.
Back in the good old days people would spell words how they felt on the
day. Shakespeare wrote his name with a range of spelling.
The idea of standardised spelling took a long while to be established, codified and accepted. Even then there are differences between
cusomary spelling and dictionary spelling: for example OED prefers
civilize but civilise is common in much of British/Commonwealth
spelling.
On 2022-01-04 14:59:56 +0000, Scott Lurndal said:
Your Name <YourName@YourISP.com> writes:
On 2022-01-04 04:33:56 +0000, Joy Beeson said:
On Thu, 30 Dec 2021 10:19:58 -0800, Robert Woodward
<robertaw@drizzle.com> wrote:
The house that my parents bought when I was 13 had several acres of
land
attached to it which included a rhubarb patch. Mom baked several
rhubarb
pies each summer.
My mom made rhubarb pies, but most of her crop went into "rhubarb
juice", a sort of pink lemonade.
After I grew up, I learned that rhubarb juice is quite tasty and
refreshing without sugar if you make it with raw rhubarb in a blender
instead of boiling it: an inch or two of petiole in a pint of water.
I nearly misread that as "an inch or two of petrol" ... which would
give it an "interesting" flavour. ;-)
The proper word is Gasoline, not Petrol. If you used the correct
word, your confusion would have been avoided.
:-)
"Petrol" is the correct *English* word ... "gasoline" is yet another of
those many silly Americanisms.
On 1/4/22 2:57 PM, Your Name wrote:
On 2022-01-04 14:59:56 +0000, Scott Lurndal said:
Your Name <YourName@YourISP.com> writes:
On 2022-01-04 04:33:56 +0000, Joy Beeson said:
On Thu, 30 Dec 2021 10:19:58 -0800, Robert WoodwardI nearly misread that as "an inch or two of petrol" ... which would
<robertaw@drizzle.com> wrote:
The house that my parents bought when I was 13 had several acres of land >>>>>> attached to it which included a rhubarb patch. Mom baked several rhubarb >>>>>> pies each summer.
My mom made rhubarb pies, but most of her crop went into "rhubarb
juice", a sort of pink lemonade.
After I grew up, I learned that rhubarb juice is quite tasty and
refreshing without sugar if you make it with raw rhubarb in a blender >>>>> instead of boiling it: an inch or two of petiole in a pint of water. >>>>
give it an "interesting" flavour. ;-)
The proper word is Gasoline, not Petrol. If you used the correct
word, your confusion would have been avoided.
:-)
"Petrol" is the correct *English* word ... "gasoline" is yet another of
those many silly Americanisms.
Actually, “petrol” is French, and “gasoline” is Anglo-Irish (and thirty
years older).
Joy Beeson wrote:
Dorothy J Heydt wrote:Ernestine Schuman-Heink (1861-1936) was an operatic contralto of
Lynn McGuire wrote:
Over The Hedge: Can One Ever Eat Too Much Pie ?Well, diabetes....
https://www.gocomics.com/overthehedge/2021/12/29
No.
And there's fitting through doorways.
not inconsiderable mass (although judging by many photographs on
Wikipedia, she wasn't all *that* huge. One of her common roles
was the Witch in _Haensel und Gretel_. The tale is told that she
was scheduled to perform with a large symphony orchestra; the
size of the orchestra is relevant, because the many players and
their music stands packed the available space.
So she was trying to get from the wings to the front of the
stage, and there just wasn't room. The conductor whispered to
her, "Go sideways, Madame!"
She answered, in her magnificent contralto that filled the entire
hall, "Mein Gott, es gibt kein Sideways!"
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