Re: many happy sausages
- From: Jo Lonergan <jolonergan@xxxxxxxxxxx>
- Date: Mon, 21 May 2007 20:50:58 +0100
On 21 May 2007 05:22:01 -0700, Ralph B <google4@xxxxxxxxxxx> wrote:
[Google Groups is playing funny buggers again - apologies if this is aI forgot to have one, in the perfect orgy of desserts on offer, but
double post]
On May 21, 1:42 pm, r...@xxxxxxxxxxxx (Robin Fairbairns) wrote:
Kate Brown <elv...@xxxxxxxxxxxxxxxxxxxxx> writes:
dear bbq-ing umrats, I have sadly to present my apologies this year as
well. [...]
fortunately, lff saw this post early enough that i was able to go to
our excellent local baker and buy a dozen meringues.
this proved to be adequate, in quantity if not quality[*].
[*] they weren't quite supermarket meringues, but they had that air of
"i've been doing this daily for umpteen years and *i* get it right"
that one gets from bought meringues and not from the real home-made
thing.
they looked good.
I find the soft sticky but partly crunchy meringue on a lemon meringue
pie to be infinitely preferable to the hard and explosively crumbly
meringue of a pure meringue "cake". Does this make me terribly
unumratic?
Not at all! My Dad used to make apple meringue pies, and would be put
out if bits of the meringue sort of toffeefied and ran into the apple.
We thought that was the best bit.
According to Dad commercial meringues were held up by some kind of
fish protein (but this was some time ago, and may just be a kitchen
legend)
--
Jo
.
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