Waaay OT; Muslim cartoons.

bungadora wrote:
And now I want some, but no red currants are in the stores. Almost never
find them here..
Dawne


I love currents! I used dried ones in a curried rice dish! Scones too. Fresh
ones are impossible to find, but you can grow them.

Cheryl

lucretia borgia wrote:
Our climates are pretty similar Cheryl and they are finicky to grow
here. My neighbour persisted but he regularly lost bushes through the
winter, he grew both black and red currants. That despite picking
varities listed as being hardy to our area.


My mother (in Sask.) used to grow currants, but she finally gave up on
them. The yield wasn't that great and the berries were really puny.

I was in Denmark in around 1980, staying at my uncle's farm. I remember
being surprised at how large the berries were. Bit of a difference
between Denmark and zone 1 I guess.

There used to be a wild (uncared for anyway) currant bush in the fence
between my grandmother's yard and the neighbor's. I was the only one
who liked currants so I got to strip the bush and eat to my heart's
content every summer. Each berry was about the size of the visible
eraser attached to an ordinary #2 pencil. I have never seen fresh
currants in any store. Even finding dried ones can be a challenge.

--
Brenda
Tickler of Chuzzles

"Dawne Peterson" wrote in message
...

"Amber" wrote .
yes it is, and very popular and tasty here. Also the idea is it's red
and white, like our flag

And now I want some, but no red currants are in the stores. Almost never
find them here..
Dawne


To those of you in the US---Someone used to make a red cornstarch pudding
that was sold in the grocery stores---I think it was by Junket and marketed
under the name "Danish Dessert". I loved it, coming from Danish
background. It was red, you had to cook it with water. I don't know if it
is still available.
Clarice in AZ

"scottnh" ,in rec.crafts.textiles.needleworkwrote:
and entertained us with

"Dawne Peterson" wrote in message
...

"Amber" wrote .
yes it is, and very popular and tasty here. Also the idea is it's red
and white, like our flag

And now I want some, but no red currants are in the stores. Almost never
find them here..
Dawne


To those of you in the US---Someone used to make a red cornstarch pudding
that was sold in the grocery stores---I think it was by Junket and marketed
under the name "Danish Dessert". I loved it, coming from Danish
background. It was red, you had to cook it with water. I don't know if it
is still available.
Clarice in AZ

Something wrong there. Junket is a milk dessert which was much
favoured in the Devonshire area of England, made with 'top' of the
milk. Milk at blood heat temp has a teaspoon or so of rennet added
and it will form curds.

Rennet is liquid from the thymus of a calf.

I saw the packets of Junket once, think they were put out by Jello, it
was horrible, not at all like the real thing. I always bring rennet
back with me from England as junket is considered comfort food by my
kids. Unfortunately I can't get milk straight from the cow so
usually use coffee creamer or blend and add a good shot of vanilla or
almond essence for luck.

It sounds like you have Junket and Blancmange mixed.

"lucretia borgia" wrote in message
news
"scottnh" ,in rec.crafts.textiles.needleworkwrote:
and entertained us with

"Dawne Peterson" wrote in message
...

"Amber" wrote .
yes it is, and very popular and tasty here. Also the idea is it's red
and white, like our flag

And now I want some, but no red currants are in the stores. Almost
never
find them here..
Dawne


To those of you in the US---Someone used to make a red cornstarch pudding
that was sold in the grocery stores---I think it was by Junket and
marketed
under the name "Danish Dessert". I loved it, coming from Danish
background. It was red, you had to cook it with water. I don't know if
it
is still available.
Clarice in AZ

Something wrong there. Junket is a milk dessert which was much
favoured in the Devonshire area of England, made with 'top' of the
milk. Milk at blood heat temp has a teaspoon or so of rennet added
and it will form curds.

Rennet is liquid from the thymus of a calf.

I saw the packets of Junket once, think they were put out by Jello, it
was horrible, not at all like the real thing. I always bring rennet
back with me from England as junket is considered comfort food by my
kids. Unfortunately I can't get milk straight from the cow so
usually use coffee creamer or blend and add a good shot of vanilla or
almond essence for luck.

It sounds like you have Junket and Blancmange mixed.


Junket was indeed an American custard dessert in a box, and it did have
rennet as a main ingredient. You mixed it with milk and cooked it like
chocolate pudding. I loved it as a young kid and I remember my mother
complaining that the vanilla was easy to make but the chocolate tended to
separate and get watery if you didn't watch it and constantly mix it while
it was cooking.

It probably was a copy of your English stuff but not knowing any better, I
liked it.

Lucille

"Lucille" ,in
rec.crafts.textiles.needleworkwrote:
and entertained us with



To those of you in the US---Someone used to make a red cornstarch pudding
that was sold in the grocery stores---I think it was by Junket and
marketed
under the name "Danish Dessert". I loved it, coming from Danish
background. It was red, you had to cook it with water. I don't know if
it
is still available.
Clarice in AZ

Something wrong there. Junket is a milk dessert which was much
favoured in the Devonshire area of England, made with 'top' of the
milk. Milk at blood heat temp has a teaspoon or so of rennet added
and it will form curds.

Rennet is liquid from the thymus of a calf.

I saw the packets of Junket once, think they were put out by Jello, it
was horrible, not at all like the real thing. I always bring rennet
back with me from England as junket is considered comfort food by my
kids. Unfortunately I can't get milk straight from the cow so
usually use coffee creamer or blend and add a good shot of vanilla or
almond essence for luck.

It sounds like you have Junket and Blancmange mixed.


Junket was indeed an American custard dessert in a box, and it did have
rennet as a main ingredient. You mixed it with milk and cooked it like
chocolate pudding. I loved it as a young kid and I remember my mother
complaining that the vanilla was easy to make but the chocolate tended to
separate and get watery if you didn't watch it and constantly mix it while
it was cooking.

It probably was a copy of your English stuff but not knowing any better, I
liked it.

Lucille

Must not be the same stuff I tried, as at least that had you just warm
the milk, not cook it. There was no cornstarch in the one I used
either. It had a slightly 'cardboardy' taste none of us liked. The
junket just had a creamy taste and curd texture, almost like a creme
brule.

"lucretia borgia" wrote in message
...
"Lucille" ,in
rec.crafts.textiles.needleworkwrote:
and entertained us with



To those of you in the US---Someone used to make a red cornstarch
pudding
that was sold in the grocery stores---I think it was by Junket and
marketed
under the name "Danish Dessert". I loved it, coming from Danish
background. It was red, you had to cook it with water. I don't know
if
it
is still available.
Clarice in AZ

Something wrong there. Junket is a milk dessert which was much
favoured in the Devonshire area of England, made with 'top' of the
milk. Milk at blood heat temp has a teaspoon or so of rennet added
and it will form curds.

Rennet is liquid from the thymus of a calf.

I saw the packets of Junket once, think they were put out by Jello, it
was horrible, not at all like the real thing. I always bring rennet
back with me from England as junket is considered comfort food by my
kids. Unfortunately I can't get milk straight from the cow so
usually use coffee creamer or blend and add a good shot of vanilla or
almond essence for luck.

It sounds like you have Junket and Blancmange mixed.


Junket was indeed an American custard dessert in a box, and it did have
rennet as a main ingredient. You mixed it with milk and cooked it like
chocolate pudding. I loved it as a young kid and I remember my mother
complaining that the vanilla was easy to make but the chocolate tended to
separate and get watery if you didn't watch it and constantly mix it while
it was cooking.

It probably was a copy of your English stuff but not knowing any better, I
liked it.

Lucille

Must not be the same stuff I tried, as at least that had you just warm
the milk, not cook it. There was no cornstarch in the one I used
either. It had a slightly 'cardboardy' taste none of us liked. The
junket just had a creamy taste and curd texture, almost like a creme
brule.

Nope--the Danish Dessert I remember was made with water, was red and a
ltttle tart. No milk in it at all. Maybe it wasn't from Junket.

"lucretia borgia" wrote in message
...
"Lucille" ,in
rec.crafts.textiles.needleworkwrote:
and entertained us with



To those of you in the US---Someone used to make a red cornstarch
pudding
that was sold in the grocery stores---I think it was by Junket and
marketed
under the name "Danish Dessert". I loved it, coming from Danish
background. It was red, you had to cook it with water. I don't know
if
it
is still available.
Clarice in AZ

Something wrong there. Junket is a milk dessert which was much
favoured in the Devonshire area of England, made with 'top' of the
milk. Milk at blood heat temp has a teaspoon or so of rennet added
and it will form curds.

Rennet is liquid from the thymus of a calf.

I saw the packets of Junket once, think they were put out by Jello, it
was horrible, not at all like the real thing. I always bring rennet
back with me from England as junket is considered comfort food by my
kids. Unfortunately I can't get milk straight from the cow so
usually use coffee creamer or blend and add a good shot of vanilla or
almond essence for luck.

It sounds like you have Junket and Blancmange mixed.


Junket was indeed an American custard dessert in a box, and it did have
rennet as a main ingredient. You mixed it with milk and cooked it like
chocolate pudding. I loved it as a young kid and I remember my mother
complaining that the vanilla was easy to make but the chocolate tended to
separate and get watery if you didn't watch it and constantly mix it while
it was cooking.

It probably was a copy of your English stuff but not knowing any better, I
liked it.

Lucille

Must not be the same stuff I tried, as at least that had you just warm
the milk, not cook it. There was no cornstarch in the one I used
either. It had a slightly 'cardboardy' taste none of us liked. The
junket just had a creamy taste and curd texture, almost like a creme
brule.

That's kind of the way I remember it but of course I last had it most
probably in the late 40's (for those who don't know better it was the l940's
not the 1840's) and my memory may be a bit flawed. Having gotten curious I
googled it and found a website that says it's still being distributed but I
didn't look hard enough to see if it sounds like the stuff I remember.

I'm going back to look now and if it sounds the same I'm going to try some
and see if what I remember is fact or fiction.

Lucille

On 2/12/06 12:25 PM, in article
, "Brenda Lewis"
wrote:

bungadora wrote:
And now I want some, but no red currants are in the stores. Almost never
find them here..
Dawne


I love currents! I used dried ones in a curried rice dish! Scones too.
Fresh
ones are impossible to find, but you can grow them.

Cheryl

lucretia borgia wrote:
Our climates are pretty similar Cheryl and they are finicky to grow
here. My neighbour persisted but he regularly lost bushes through the
winter, he grew both black and red currants. That despite picking
varities listed as being hardy to our area.


My mother (in Sask.) used to grow currants, but she finally gave up on
them. The yield wasn't that great and the berries were really puny.

I was in Denmark in around 1980, staying at my uncle's farm. I remember
being surprised at how large the berries were. Bit of a difference
between Denmark and zone 1 I guess.

There used to be a wild (uncared for anyway) currant bush in the fence
between my grandmother's yard and the neighbor's. I was the only one
who liked currants so I got to strip the bush and eat to my heart's
content every summer. Each berry was about the size of the visible
eraser attached to an ordinary #2 pencil. I have never seen fresh
currants in any store. Even finding dried ones can be a challenge.


I have sources - let me know if want some!

Cheryl

On 2/12/06 8:57 AM, in article ,
"lucretia borgia" wrote:

Cheryl Isaak ,in
rec.crafts.textiles.needleworkwrote:
and entertained us with
On 2/11/06 10:02 PM, in article , "Dawne
Peterson" wrote:


"Amber" wrote .
yes it is, and very popular and tasty here. Also the idea is it's red
and white, like our flag

And now I want some, but no red currants are in the stores. Almost never
find them here..
Dawne



I love currents! I used dried ones in a curried rice dish! Scones too. Fresh
ones are impossible to find, but you can grow them.

Cheryl


Our climates are pretty similar Cheryl and they are finicky to grow
here. My neighbour persisted but he regularly lost bushes through the
winter, he grew both black and red currants. That despite picking
varities listed as being hardy to our area.


There is one that was developed locally that is supposed to be hardy and
tasty. I could look for the name if wanted.

Cheryl

"Lucille" wrote in message
...

"lucretia borgia" wrote in message
...
"Lucille" ,in
rec.crafts.textiles.needleworkwrote:
and entertained us with



To those of you in the US---Someone used to make a red cornstarch
pudding
that was sold in the grocery stores---I think it was by Junket and
marketed
under the name "Danish Dessert". I loved it, coming from Danish
background. It was red, you had to cook it with water. I don't know
if
it
is still available.
Clarice in AZ

Something wrong there. Junket is a milk dessert which was much
favoured in the Devonshire area of England, made with 'top' of the
milk. Milk at blood heat temp has a teaspoon or so of rennet added
and it will form curds.

Rennet is liquid from the thymus of a calf.

I saw the packets of Junket once, think they were put out by Jello, it
was horrible, not at all like the real thing. I always bring rennet
back with me from England as junket is considered comfort food by my
kids. Unfortunately I can't get milk straight from the cow so
usually use coffee creamer or blend and add a good shot of vanilla or
almond essence for luck.

It sounds like you have Junket and Blancmange mixed.


Junket was indeed an American custard dessert in a box, and it did have
rennet as a main ingredient. You mixed it with milk and cooked it like
chocolate pudding. I loved it as a young kid and I remember my mother
complaining that the vanilla was easy to make but the chocolate tended to
separate and get watery if you didn't watch it and constantly mix it
while
it was cooking.

It probably was a copy of your English stuff but not knowing any better,
I
liked it.

Lucille

Must not be the same stuff I tried, as at least that had you just warm
the milk, not cook it. There was no cornstarch in the one I used
either. It had a slightly 'cardboardy' taste none of us liked. The
junket just had a creamy taste and curd texture, almost like a creme
brule.

That's kind of the way I remember it but of course I last had it most
probably in the late 40's (for those who don't know better it was the
l940's not the 1840's) and my memory may be a bit flawed. Having gotten
curious I googled it and found a website that says it's still being
distributed but I didn't look hard enough to see if it sounds like the
stuff I remember.

I'm going back to look now and if it sounds the same I'm going to try some
and see if what I remember is fact or fiction.

Lucille

This is an instance where everyone's right. Junket is a custard dessert
where you warm the milk to 140 degrees and then stir in the powder and they
do say if it get's too hot it won't set so that's what I suppose I remember
my mother stirring. They also make a Danish Dessert. The company says it's
been around since 1894 so I guess it was popular over the years.

Here's the page from the website that tells you about the preparation and if
you poke around there it will tell you a little more about the products.

http://www.junketdesserts.com/preparation1.html

Lucille