Comments on: Blackberry Pie http://greengabbro.net/2006/08/20/blackberry-pie/ rock out to the apparatus Thu, 11 Mar 2010 19:20:13 +0000 http://wordpress.org/?v=2.6.3 By: myrl http://greengabbro.net/2006/08/20/blackberry-pie/#comment-9839 myrl Thu, 01 Mar 2007 20:04:47 +0000 http://greengabbro.net/2006/08/20/blackberry-pie/#comment-9839 have you ever heard of a blackberry dumpling and do you have a recipe for one have you ever heard of a blackberry
dumpling
and do you have a recipe for one

]]> By: Darrell Deyne http://greengabbro.net/2006/08/20/blackberry-pie/#comment-3806 Darrell Deyne Wed, 20 Sep 2006 07:00:12 +0000 http://greengabbro.net/2006/08/20/blackberry-pie/#comment-3806 Could someone tell me of the dangers taking antibiotics with a certain poisoning asocialated with spinach. Something about shuting down body organs if you take antibiotics after consuming contaminated spinach which has this certain bacteria. please send to my e-mail ASAP. Thank you, Darrell Could someone tell me of the dangers taking antibiotics with a certain poisoning asocialated with spinach. Something about shuting down body organs if you take antibiotics after consuming contaminated spinach which has this certain bacteria.
please send to my e-mail ASAP.
Thank you, Darrell

]]> By: Darrell Deyne http://greengabbro.net/2006/08/20/blackberry-pie/#comment-3786 Darrell Deyne Wed, 20 Sep 2006 03:55:13 +0000 http://greengabbro.net/2006/08/20/blackberry-pie/#comment-3786 If you want wild berry pies to be firm you have to boil some bones, or carry a bag of gelatin with you. You will still have to wait for it to cool, but the finished product will look more like a pie instead of soup. If you want wild berry pies to be firm you have to boil some bones, or carry a bag of gelatin with you. You will still have to wait for it to cool, but the finished product will look more like a pie instead of soup.

]]> By: yami http://greengabbro.net/2006/08/20/blackberry-pie/#comment-3239 yami Tue, 22 Aug 2006 23:42:42 +0000 http://greengabbro.net/2006/08/20/blackberry-pie/#comment-3239 Actinidin is a protein-dissolving enzyme. It makes milk taste funny, and prevents gelatin (and other congealing agents? eggs? dunno) from setting properly, but it breaks down at relatively low temperatures so is easy to destroy on the stovetop. Similar enzymes are present in pineapple and papaya. Actinidin is a protein-dissolving enzyme. It makes milk taste funny, and prevents gelatin (and other congealing agents? eggs? dunno) from setting properly, but it breaks down at relatively low temperatures so is easy to destroy on the stovetop. Similar enzymes are present in pineapple and papaya.

]]> By: John Vidale http://greengabbro.net/2006/08/20/blackberry-pie/#comment-3238 John Vidale Tue, 22 Aug 2006 23:10:16 +0000 http://greengabbro.net/2006/08/20/blackberry-pie/#comment-3238 You should drop by UW, we're ensconced permanently in the brambles as of this week. You should drop by UW, we’re ensconced permanently in the brambles as of this week.

]]> By: Lab Lemming http://greengabbro.net/2006/08/20/blackberry-pie/#comment-3237 Lab Lemming Tue, 22 Aug 2006 22:07:51 +0000 http://greengabbro.net/2006/08/20/blackberry-pie/#comment-3237 No, but I think that kiwis and lemons have generally similar pH. Don't even know what actinidin is. I suppose the obvious thing would be to make a pie using whole lemons instead of juice to see if that pulp makes a difference, but there is somthing depressing about baking a pie that one expects to fail. No, but I think that kiwis and lemons have generally similar pH. Don’t even know what actinidin is. I suppose the obvious thing would be to make a pie using whole lemons instead of juice to see if that pulp makes a difference, but there is somthing depressing about baking a pie that one expects to fail.

]]> By: yami http://greengabbro.net/2006/08/20/blackberry-pie/#comment-3235 yami Tue, 22 Aug 2006 19:15:23 +0000 http://greengabbro.net/2006/08/20/blackberry-pie/#comment-3235 For blackberry custard, I dunno, the seeds might need to be strained out anyway. Are you sure it's the cellulose, and not a pH or actinidin problem? For blackberry custard, I dunno, the seeds might need to be strained out anyway. Are you sure it’s the cellulose, and not a pH or actinidin problem?

]]> By: Lab Lemming http://greengabbro.net/2006/08/20/blackberry-pie/#comment-3229 Lab Lemming Tue, 22 Aug 2006 11:21:16 +0000 http://greengabbro.net/2006/08/20/blackberry-pie/#comment-3229 Do you just use the juice? I have found from my experiments in lemon-kiwifruit solid solution that excess cellulose intereferes with the proper setting of the custard once the kiwifruit/lemon ratio exceeds one. But I haven't done those experiments since the last century- these days I rarely venture beyond the T-day stalwarts. Do you just use the juice? I have found from my experiments in lemon-kiwifruit solid solution that excess cellulose intereferes with the proper setting of the custard once the kiwifruit/lemon ratio exceeds one.

But I haven’t done those experiments since the last century- these days I rarely venture beyond the T-day stalwarts.

]]> By: kerrick http://greengabbro.net/2006/08/20/blackberry-pie/#comment-3226 kerrick Tue, 22 Aug 2006 05:36:50 +0000 http://greengabbro.net/2006/08/20/blackberry-pie/#comment-3226 Or perhaps the blackberry brambles thereof. Or perhaps the blackberry brambles thereof.

]]> By: kerrick http://greengabbro.net/2006/08/20/blackberry-pie/#comment-3225 kerrick Tue, 22 Aug 2006 05:35:51 +0000 http://greengabbro.net/2006/08/20/blackberry-pie/#comment-3225 blackberry... meringue? The world is not as I imagined it to be. I know not what I thought I knew. My entire pitiful little mind-paradigm has shredded itself on the barbed-wire fence of my own meagre human limitations. And it's all... because... of YOU. blackberry… meringue?

The world is not as I imagined it to be. I know not what I thought I knew. My entire pitiful little mind-paradigm has shredded itself on the barbed-wire fence of my own meagre human limitations.

And it’s all…
because…
of YOU.

]]>