Dinner last night

In article <[email hidden]>,

TammyM said:

"Cindy Fuller" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

It was late for me, I admit. The bigger problem is how early the sun
rises here during the summer. My small gray alarm clock (Jasper, our
ADHD cat) is triggered by light. Good thing we moved

ADHD?

Attention-deficit hyperactivity disorder.

Quoted message said:

My Sadie is also triggered by light. First light of day, she jumps on my
head and meows loudly in my ear. She's 17 years old, she can't last much
longer ;-)

Jasper's esteemed predecessor (Roscoe, who lived to be 17) used to do
the same thing. However, Jasper's meow is about two octaves higher than
Roscoe's was. It's hard to take seriously a cat who sounds like he just
got displaced from his mamma's teat.

To get back to food: The Himalayan (wild) blackberries are finally
ripe. Since SO has issues with their tiny little seeds, they're MINE.
ALL MINE!

Cindy

--
C.J. Fuller

Delete the obvious to email me

One time on Usenet, Cindy Fuller <[email hidden]> said:

<snip>

Quoted message said:

The raspberry variation was devised to use up some berries in the
freezer. I posted it in honor of Barb Schaller's birthday last year.

I saw that version when I Googled "one true cobbler", but I'm glad
you posted the original -- both look wonderful...

--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~

In article <[email hidden]>,

hubert liverman said:

"Julian Vrieslander" <[email hidden]> wrote in
message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Christine Dabney said:

And then there are southern style cobblers, which aren't like the
others..but made with something like pie dough....

Feh. Infidels. The One True Cobbler is the only path to cobbler heaven.

--
Julian Vrieslander

When you get to Heaven Grandma desires a few words with you. :-)

Bring it on, granny.

Actually, I lived most of my life in the south (Miami, Atlanta, Dallas,
Greensboro). I have tried many a southern-style cobbler. Many are just
simplified relatives of fruit pies, with or without bottom crust.
Common fare in BBQ joints and restaurants because it can be made in a
big pan, requiring less labor than a batch of individual pies.

The One True Cobbler is just as easy to make, but (for me) is more
appealing. The batter takes on a variety of interesting textures, with
parts of it rising to the top and getting crispy, and other parts
remaining chewy and moist, with the fruit flavors blending into it.

You can argue all you want about whether this is a "real" cobbler, but
unless you try the recipe, your cobbler soul will not be saved.

BTW, the "One True Cobbler" name was invented by me. In the original
magazine recipe, it was called something else - I can't remember what.

--
Julian Vrieslander

Quoted message said:

Quoted message said:

"Julian Vrieslander" <[email hidden]> wrote in
message

news:[email hidden]...

Quoted message said:

Quoted message said:

Quoted message said:

In article <[email hidden]>,
Christine Dabney <[email hidden]> wrote:

> And then there are southern style cobblers, which aren't like the
> others..but made with something like pie dough....

Feh. Infidels. The One True Cobbler is the only path to cobbler

heaven.

Quoted message said:

Quoted message said:

Quoted message said:

--
Julian Vrieslander

When you get to Heaven Grandma desires a few words with you. :-)

Bring it on, granny.

Actually, I lived most of my life in the south (Miami, Atlanta, Dallas,
Greensboro). I have tried many a southern-style cobbler. Many are just
simplified relatives of fruit pies, with or without bottom crust.
Common fare in BBQ joints and restaurants because it can be made in a
big pan, requiring less labor than a batch of individual pies.

The One True Cobbler is just as easy to make, but (for me) is more
appealing. The batter takes on a variety of interesting textures, with
parts of it rising to the top and getting crispy, and other parts
remaining chewy and moist, with the fruit flavors blending into it.

You can argue all you want about whether this is a "real" cobbler, but
unless you try the recipe, your cobbler soul will not be saved.

BTW, the "One True Cobbler" name was invented by me. In the original
magazine recipe, it was called something else - I can't remember what.

In reference to the interesting batter textures etc.,you hit the shoe tack
right on the head. We are talking about cobblers aren't we?

I think Grandma will be pleased to meet you someday,and gospel with you the
rapturous revelations of cobbler construction. Gospel in this case means
discuss,not Preach. I hope I will be a little late, but will catch up as
soon as I can!

I was born in Brooklyn,and raised in Auburn, Alabama. As a musician I have
performed in all 48 contiguous states,the Caribbean Islands,a couple of
European tours as well as tenures In NYC,Los Angeles,Miami,and Greenville
S.C.

It is good when there is a lively discussion concerning recipes,their
regional variations,techniques,and procedures. One can only learn from such
discourse.

Thank you for your response to my post. I ment no offense when I sent it.

Hubert

In article
<[email hidden]>
,
Julian Vrieslander <[email hidden]> wrote:

snippage

Quoted message said:

BTW, the "One True Cobbler" name was invented by me. In the original
magazine recipe, it was called something else - I can't remember what.

Easy Peach Cobbler. And it is. Julian, who leaves most of the baking in
the household to me, has been known to make this recipe--once or twice.
Our first encounter with THE ONE TRUE COBBLER was at a party in
Greensboro 8 years ago, just after it was published in Southern Living.
The host had doubled the recipe, but put it in a too-small pan. As a
result, it boiled over onto the oven floor and started a small
conflagration. In spite of this, the remaining cobbler was devoured and
praised by all. The rest is history.

Cindy

--
C.J. Fuller

Delete the obvious to email me

In article <[email hidden]>,

hubert liverman said:

Thank you for your response to my post. I ment no offense when I sent it.

And I intended no offense when I responded. The "food fights" in this
newsgroup are mostly tame, playful bantering. But watch out when BBQ
fanatics get into challenging each other. Beer and testosterone are an
explosive mixture...

--
Julian Vrieslander