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  • Hehehe buda! I think there's a recipe for whities in this thread somewhere. The key is to make the burgers very thin, poke holes in them, and put minced onion on the griddle with the meat on top, so the patties steam.
    This post is brought to you by the letter E and the number 9. Those are the buttons I push to get a Twix out of the candy machine.
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    • That looks wonderful!
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      • ...I want burgers now. Might grab some for dinner.
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        • Me too Buda. This is an "order in" day, so I'm crossing my fingers they choose a place with a good burger!
          This post is brought to you by the letter E and the number 9. Those are the buttons I push to get a Twix out of the candy machine.
          "I put my heart and my soul into my work, and have lost my mind in the process."

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          • I too want to try a White Castle burger...not the homemade or the frozen but the real place...if only to try it.
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            • Originally posted by BJMRamage View Post
              I too want to try a White Castle burger...not the homemade or the frozen but the real place...if only to try it.
              Looks like the closest WC to you is in Tom's River, New Jersey.

              ROAD TRIP!
              This post is brought to you by the letter E and the number 9. Those are the buttons I push to get a Twix out of the candy machine.
              "I put my heart and my soul into my work, and have lost my mind in the process."

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              • yet another reason NJ is awesome, white castle!

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                • was just in Joisey!!

                  didn't see a white castle but probably too low...in AC.

                  perhaps another time...we did get a Sonic close to us finally!!
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                  • Yeah, they're all higher up in the state. There's a locator on their site.
                    This post is brought to you by the letter E and the number 9. Those are the buttons I push to get a Twix out of the candy machine.
                    "I put my heart and my soul into my work, and have lost my mind in the process."

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                    • There aren't many White Castles around here. There happens to be one about 10 miles from me on Rt. 17 in Hasbrouck Heights. But that stretch of 17 (into East Rutherford) has just about every single burger-, sandwich- or chicken-serving fast food chain in existence (if they have locations anywhere in this area). The first Sonic around went right there. I think the only ones missing are a Chick-Fil-A (but there's one in a mall about 10 miles north) and an Arby's.
                      Last edited by Virgo Nightingale; 04-20-2012, 10:12 AM.
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                      • Just saw this....looks pretty good and easy

                        Violet Jelly





                        Recipe:

                        Yield: About 2 cups (four 1/2 cup jars)
                        Once you've picked enough violet flowers, making this jelly could not be simpler. I got four 1/2 cup jars which I canned (plus a little extra that went straight into the refrigerator) out of this recipe.

                        ingredients:
                        *2 cups fresh violet flower petals (no stems)- make sure you gather them from an area which has not been sprayed with chemicals (and where your dogs don't do their business)
                        *2 cups water
                        *1/4 cup bottled lemon juice (I used organic)
                        *one (1.75 oz) package pectin (I used Mrs. Wages fruit pectin)
                        *2 cups sugar (though I rarely use white sugar, I did in this case because I wanted to make sure the jelly would have the vibrant pink color

                        directions:
                        1. Rinse and drain flower petals, and place in heat-proof glass bowl. Bring water to a boil and pour over petals. Cover and allow to steep overnight, or for up to 24 hours.

                        2. Strain the liquid through a fine mesh sieve: use a wooden spoon to press all the liquid from the plant material (compost or discard the flowers when you're through). The liquid will have a greenish tint at this point. If not using it right away, you can refrigerate it for up to 24 hours.

                        3. Combine strained liquid with lemon juice in the saucepan (notice how it turns purple!), then whisk in the pectin and the sugar. Bring to a full rolling boil, whisking to ensure the sugar and pectin dissolve thoroughly, then turn heat to medium high and cook, stirring occasionally, for about 5 minutes (or until the jelly has reduced a bit and thickened).

                        4. Skim off any foam and then ladle into your clean, hot and sterile jars, leaving 1/8″ head space. Wipe lids and screw on the the rings, then process in a hot-water bath for 10 minutes.

                        5. Remove jars and allow to cool for 24 hours on the counter.

                        Adapted from Rhythm of the Home.

                        source
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                        • Nice, I may have to try that one.
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                          • Originally posted by Red Kittie Kat View Post
                            3. Combine strained liquid with lemon juice in the saucepan (notice how it turns purple!)
                            Aha! So violets are a pH indicator. Less acidity, more blue-violet. More acidity, more red-magenta. Maybe the same pigment that's in red onions is in violets too.

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                            • I know there's something about the acidity in roses that prevent them from being naturally blue.
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                              • Hm, never thought about roses as an indicator but now that you mention it, yes. Then there are hydrangeas, which switch color based on even a tiny amount of iron intake (like burying a couple nails in the ground near their roots).

                                Anyway, here's what I just finished baking. Kind of old-fashioned I suppose but darned good. I've modified the recipe linked to at the end just slightly.

                                Oatmeal Raisin Nut Cookies

                                1 1/2 cups all-purpose flour
                                1 teaspoon salt
                                1 teaspoon baking soda
                                1 teaspoon cinnamon
                                1/2 teaspoon nutmeg
                                1/2 teaspoon ginger

                                1 cup (1/2 pound or 2 sticks) unsalted butter, softened, or 1 cup shortening, or 1 stick butter and 1/2 cup shortening
                                1 cup brown sugar, packed
                                1 cup granulated sugar

                                2 large eggs, well beaten
                                1 Tablespoon vanilla extract
                                1 teaspoon lemon extract

                                3 cups rolled, quick, or old-fashioned oats -- NOT instant!
                                1 1/2 cups raisins
                                1/2 cup broken-up walnuts or pecans

                                1) Pre-heat oven to 350 degrees. Grease two large cookie sheets or line with Silpat or parchment paper, or use ungreased nonstick sheets.

                                2) Roast walnuts / pecans (if used) for five to ten minutes, turning every few minutes, until aromatic and much more flavorful than before roasting.

                                3) Whisk flour, salt, baking soda, and spices together in a medium bowl. When walnuts / pecans are ready, remove them and let them cool.

                                4) In a large mixing bowl, beat butter / shortening until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs. Add vanilla and lemon extracts.

                                5) Stir dry ingredients into butter-sugar mixture. Stir in raisins and nuts. Stir in oats.

                                6) Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between cookies.

                                7) Bake until cookie edges turn golden brown, 10-12 minutes.

                                8) Cool 1 minute on cookie sheets, then carefully remove them, using a spatula, to a wire rack. Cool completely. They will be quite soft until completely cooled. Store tightly covered.

                                Makes about 2 dozen cookies.

                                The original recipe is here: http://simplyrecipes.com/recipes/oat...aisin_cookies/
                                Last edited by Meffy; 04-20-2012, 06:06 PM.

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