Serious Eats - seriouseats.com

The mexican (non-HFCS) coke is VASTLY better than the cheap American made crap.

In fact, I was recently in London and the McDonalds there is edible, organic and much better tasting. Americans in general seem to like eating Sheisse.

I'm drinking a Mexico coke from a GLASS bottle (Glass doesn't have Bisphenol-A in it like cans.).

Also, recently, in the USA, it was discovered that there is MERCURY in High Fructose Corn Syrup - cheap, bad tasting and TOXIC.

A big fat F**K YOU to Coca Cola in Atlanta, I hope the current CEO and all executives die of prostate cancer for this.

See here for the mercury in US corn syrup:
http://uk.reuters.com/article/healthNews/idUKTRE50Q5IA20090127

Studies find mercury in much U.S. corn syrup
Tue Jan 27, 2009 6:15pm GMT WASHINGTON (Reuters) - Many common foods made using commercial high fructose corn syrup contain mercury as well, researchers reported on Tuesday, while another study suggested the corn syrup itself is contaminated.

In one study, published in the journal Environmental Health, former Food and Drug Administration scientist Renee Dufault and colleagues tested 20 samples of high fructose corn syrup and found detectable mercury in nine of the 20 samples.

Dufault said in a statement that she told the FDA about her findings but the agency did not follow up.

I bought some yesterday in Southern CA and believe me it was priced around the $21, point at our Costco. I tried it and really can't tell the difference. I once had some in Granada and that was a different blend. in fact the person with me never drinks Coke and they had 4 without stopping. surely this is not the same formula.

wouldn't it be nice to buy the Coke blend for lots of countries in a store vs just the Mexican.

Even better than Mexican Coke? BERMUDIAN COKE. I'm fortunate enough to be a dual-national and grew up tasting the difference between US and Bermuda coke. Now that I've had a chance to try Mexican coke (I'm in Mexico now), I can tell you Bermudian coke is even crisper, and less harsh than Mexican. In Bermuda, you can also find Sprite made with real sugar. I've even gone so far as to bring back Coke syrup with me and carbonate it with a tabletop carbonator! The people in customs tell me it's not that uncommon to bring a Coke syrup-pack across.

Poppy Seed Cake

Ingredients

1 recipe sweet pastry (above)
4 Tbs. milk, scalded
7 oz. poppy seeds (2 3 and 1/2 oz. jars) 1/3 C. sugar
1 egg yolk
1/2 C. grated or ground almonds
1/4 C. raisins
8 Tbs. butter
1/2 C. flour
3 Tbs. sugar

Directions

Prepare the pastry. Roll out to a rectangle on lightly floured pastry cloth, using a pastry sock over the rolling pin. Or chill 1/2 hour, roll out between sheets of waxed paper. Place in jelly-roll pan or on a baking sheet. Add hot milk to the poppy seeds; let stand 10 minutes. When cool, add sugar, egg yolk, almonds, and raisins. beat to blend well. Spread the mixture over the unbaked pastry. Combine 4 T. of the butter, flour, and sugar to make a crumb topping. Sprinkle over the poppy-seed mixture. Dot remaining butter over crumb topping. Preheat oven to 375 F. Bake until pastry is crisp, about 45 minutes. When cool, cut into squares to serve.

Makes about 16 servings.

Hillary
Chew On That

Thanks guys - I was also wondering about the instant vanilla pudding thing. Somehow I didn't imagine the Amish having anything labeled "JELLO" in their pantries, either. LOL...

I'm going to try a batch tomorrow with some apple, walnuts and the requisite cinnamon and sugar. The recipe seems quite sweet, but what's the worse that can happen? SO will take it in to the office with him on Monday AM to share with the goo-giver and other co-workers. Tit-for-tat.

Does anyone remember a sourdough coffeecake recipe called "Herman"? SO still talks about it - his mom used to make it "all the time" (I asked her and that's not quite accurate), but the premise sounds similar.

I like to saute it with olive oil, kosher salt and black pepper too. I first learned to eat it by following Chef Kathleen on the Food Network: broil it and sprinkle with Parm and lime juice.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_16675,00.html

Good luck!
http://nujoikitchendiary.blogspot.com/

Thanks for the memory jolt chisai. Now I remember, it was like a pet I never asked for or wanted, but I had to constantly FEED it! It wasn't for a fabulous bread I'd want to bake every few days for my family, it was some kind of pseudo fruit cake bread, but the instructions guilted you into guilting others and keeping some for yourself to prove genuine friendship. Like a friendship pyramid scheme of a living evil sort of thing. It takes real courage to kill it, but you'll feel better in the long run.

These comments are funny...mostly because I had the same thoughts the other week when someone handed me a bag of goo and instructions that included instant pudding and other sorts of crap like that, under the heading "Amish" (etc). I looked at the person, reminded them that I am from a county in PA with a great number of Amish folks (Mifflin, if anyone cares) and in no uncertain terms informed this person that instant pudding and Amish recipes do not mesh.

We got a good laugh out of it, but I also remember wondering about the freezing of the goo. I ended up chucking the stuff in the trash and calling my folks to have then send me some actual Amish baked goods from back home. :)

Loaves should freeze alright, but the cold could kill the bacteria in the starter that give the bread its flavor and texture.
Also, it's called Amish friendship bread, but calls for instant pudding mix? (I don't know if yours does, but every one I've ever gotten has) That doesn't seem like a very Amish ingredient, so friendship isn't the only questionable part of the name.

Paris for macarons at Ladurée
London for high tea at the Ritz
New York for bellinis at Cipriani's on Fifth

I would go to Italy, China, and France. I love the food.

Ireland, Scotland and England (my heritage)