Dinner tonight

Wayne Boatwright said:

Oh pshaw, on Sun 02 Dec 2007 10:08:39p, Arri London meant to say...

Quoted message said:

Wayne Boatwright said:

Oh pshaw, on Sat 01 Dec 2007 10:11:38p, Arri London meant to say...

>
>
> PeterLucas wrote:
>>
>> Arri London <[email hidden]> wrote in
>> news:[email hidden]:
>>
>> >
>> >
>> > PeterLucas wrote:
>> >>
>> >> Wayne Boatwright <[email hidden]> wrote in
>> >> news:[email hidden]:
>> >>
>> >> > Oh pshaw, on Thu 29 Nov 2007 06:22:02p, Arri London meant to
>> >> > say...
>> >> >
>> >> >> LOL it's going to be a large bowl of oatmeal! Doc requested
>> >> >> panel of blood tests for me and one of them is the dreaded
>> >> >> lipid panel. Haven't had any saturated fats all week and have
>> >> >> had oatmeal more than once. Good thing I like oatmeal. Fasting
>> >> >> is always a pain though.
>> >> >>
>> >> >> Thinking of some Taylor Pork Roll for my delayed
>> >> >> breakfast...how's that for heart attack on a roll ROTFL!
>> >> >
>> >> > I'd much rather eat oatmeal than Taylor pork roll.
>> >> >
>> >>
>> >> I'd rather beat my head against a door jamb till I lapse in
>> >> unconsciousness than eat porridge (oatmeal) everyday.
>> >
>> > LOL we don't eat porridge of any sort every day. But it's good a
>> > couple times a week, alternated with rice porridge and semolina
>> > porridge.
>> >
>>
>> Where's the door jamb?
>
> Hey suit yourself.
>
>>
>> Someone can spoon feed that [censored] to me when I'm 105 years old and
>> don't have the energy to tell them to 'coff.
>
> Let's hope you live that long then...
>>
>> Till then, I'll just use the oats in Anzac biscuits.
>>
>> http://www.goodrecipes.com.au/index.php?
>> option=com_recipebookpro&func=detail&Itemid=7&id=5711&catid=0
>>
>> http://tinyurl.com/2ou74z
>
> Nothing personal but I hate any kind of biscuit with oats in it
> unless it's oat flour. People in my lab used to raid my biscuit
> drawer in the office and always replaced them with some crumbly oat
> biscuits. Just not my style.

Arri, I don't recall anyone demanding that you eat oats, in any form.

OTOH, I happen to like them in almost every form. :-)

--
Wayne Boatwright

LOL I know that Wayne. It's the texture of most 'oatmeal'
biscuits/cookies that annoys me. The porridge and the oat-flour bread I
make are just fine.

How about Anzac biscuits? They seem to have a texture different than most
oatmeal cookies/biscuits commonly available.

--
Wayne Boatwright

Still too crumbly; other than porridge, anything made with oat flakes or
pinhead oats just doesn't work for me. The oat flour I use is made from
finely-ground oat flakes.

Oh pshaw, on Tue 04 Dec 2007 07:41:10a, Arri London meant to say...

Quoted message said:

Wayne Boatwright said:

Oh pshaw, on Sun 02 Dec 2007 10:08:39p, Arri London meant to say...

Quoted message said:

Wayne Boatwright wrote:
>
> Oh pshaw, on Sat 01 Dec 2007 10:11:38p, Arri London meant to say...
>
> >
> >
> > PeterLucas wrote:
> >>
> >> Arri London <[email hidden]> wrote in
> >> news:[email hidden]:
> >>
> >> >
> >> >
> >> > PeterLucas wrote:
> >> >>
> >> >> Wayne Boatwright <[email hidden]> wrote in
> >> >> news:[email hidden]:
> >> >>
> >> >> > Oh pshaw, on Thu 29 Nov 2007 06:22:02p, Arri London meant to
> >> >> > say...
> >> >> >
> >> >> >> LOL it's going to be a large bowl of oatmeal! Doc requested
> >> >> >> panel of blood tests for me and one of them is the dreaded
> >> >> >> lipid panel. Haven't had any saturated fats all week and

have

Quoted message said:

Quoted message said:

Quoted message said:

> >> >> >> had oatmeal more than once. Good thing I like oatmeal.

Fasting

Quoted message said:

Quoted message said:

Quoted message said:

> >> >> >> is always a pain though.
> >> >> >>
> >> >> >> Thinking of some Taylor Pork Roll for my delayed
> >> >> >> breakfast...how's that for heart attack on a roll ROTFL!
> >> >> >
> >> >> > I'd much rather eat oatmeal than Taylor pork roll.
> >> >> >
> >> >>
> >> >> I'd rather beat my head against a door jamb till I lapse in
> >> >> unconsciousness than eat porridge (oatmeal) everyday.
> >> >
> >> > LOL we don't eat porridge of any sort every day. But it's good a
> >> > couple times a week, alternated with rice porridge and semolina
> >> > porridge.
> >> >
> >>
> >> Where's the door jamb?
> >
> > Hey suit yourself.
> >
> >>
> >> Someone can spoon feed that [censored] to me when I'm 105 years old and
> >> don't have the energy to tell them to 'coff.
> >
> > Let's hope you live that long then...
> >>
> >> Till then, I'll just use the oats in Anzac biscuits.
> >>
> >> http://www.goodrecipes.com.au/index.php?
> >> option=com_recipebookpro&func=detail&Itemid=7&id=5711&catid=0
> >>
> >> http://tinyurl.com/2ou74z
> >
> > Nothing personal but I hate any kind of biscuit with oats in it
> > unless it's oat flour. People in my lab used to raid my biscuit
> > drawer in the office and always replaced them with some crumbly oat
> > biscuits. Just not my style.
>
> Arri, I don't recall anyone demanding that you eat oats, in any form.
>
> OTOH, I happen to like them in almost every form. :-)
>
> --
> Wayne Boatwright
>
>

LOL I know that Wayne. It's the texture of most 'oatmeal'
biscuits/cookies that annoys me. The porridge and the oat-flour bread

I

Quoted message said:

Quoted message said:

Quoted message said:

make are just fine.

How about Anzac biscuits? They seem to have a texture different than

most

Quoted message said:

Quoted message said:

oatmeal cookies/biscuits commonly available.

--
Wayne Boatwright

Still too crumbly; other than porridge, anything made with oat flakes or
pinhead oats just doesn't work for me. The oat flour I use is made from
finely-ground oat flakes.

Well, whatever works, I guess. I have always liked oatmeal (flakes or
pinhead) in all forms of preparation.

--
Wayne Boatwright

Date: December(XII) 4th(IV),2007(MMVII)

*******************************************
Countdown 'til Christmas
2wks 4dys 16hrs
*******************************************
Useless Invention: Checkered paint.
*******************************************

Arri London <[email hidden]> wrote in news:[email hidden]:

Quoted message said:

Quoted message said:

Quoted message said:

How about Anzac biscuits? They seem to have a texture different than
most oatmeal cookies/biscuits commonly available.

--
Wayne Boatwright

Still too crumbly; other than porridge, anything made with oat flakes
or pinhead oats just doesn't work for me. The oat flour I use is made
from finely-ground oat flakes.

You're just using the wrong damn recipe.

Anzac bikkies come in a variety of 'modes'. Some are crunchy, but the
*real* ones are soft and chewy.

PeterLucas said:

Arri London <[email hidden]> wrote in news:[email hidden]:

Quoted message said:

Quoted message said:

>

How about Anzac biscuits? They seem to have a texture different than
most oatmeal cookies/biscuits commonly available.

--
Wayne Boatwright

Still too crumbly; other than porridge, anything made with oat flakes
or pinhead oats just doesn't work for me. The oat flour I use is made
from finely-ground oat flakes.

You're just using the wrong damn recipe.

Anzac bikkies come in a variety of 'modes'. Some are crunchy, but the
*real* ones are soft and chewy.

So is the recipe/link you posted the 'right' recipe? Have only been
offered them made by others and have never made them myself. Can't stand
any crumbly biscuit regardless of the grain used to make them.

Arri London <[email hidden]> wrote in news:[email hidden]:

Quoted message said:

PeterLucas said:

Arri London <[email hidden]> wrote in news:[email hidden]:

Quoted message said:

> >
>
> How about Anzac biscuits? They seem to have a texture different than
> most oatmeal cookies/biscuits commonly available.
>
> --
> Wayne Boatwright
>

Still too crumbly; other than porridge, anything made with oat flakes
or pinhead oats just doesn't work for me. The oat flour I use is made
from finely-ground oat flakes.

You're just using the wrong damn recipe.

Anzac bikkies come in a variety of 'modes'. Some are crunchy, but the
*real* ones are soft and chewy.

So is the recipe/link you posted the 'right' recipe? Have only been
offered them made by others and have never made them myself. Can't stand
any crumbly biscuit regardless of the grain used to make them.

Just add a touch more Golden Syrup to make them chewy.

Oh pshaw, on Tue 04 Dec 2007 07:41:10a, Arri London meant to say...

Quoted message said:

Wayne Boatwright said:

Oh pshaw, on Sun 02 Dec 2007 10:08:39p, Arri London meant to say...

Quoted message said:

Wayne Boatwright wrote:
>
> Oh pshaw, on Sat 01 Dec 2007 10:11:38p, Arri London meant to say...
>
> >
> >
> > PeterLucas wrote:
> >>
> >> Arri London <[email hidden]> wrote in
> >> news:[email hidden]:
> >>
> >> >
> >> >
> >> > PeterLucas wrote:
> >> >>
> >> >> Wayne Boatwright <[email hidden]> wrote in
> >> >> news:[email hidden]:
> >> >>
> >> >> > Oh pshaw, on Thu 29 Nov 2007 06:22:02p, Arri London meant to
> >> >> > say...
> >> >> >
> >> >> >> LOL it's going to be a large bowl of oatmeal! Doc requested
> >> >> >> panel of blood tests for me and one of them is the dreaded
> >> >> >> lipid panel. Haven't had any saturated fats all week and

have

Quoted message said:

Quoted message said:

Quoted message said:

> >> >> >> had oatmeal more than once. Good thing I like oatmeal.

Fasting

Quoted message said:

Quoted message said:

Quoted message said:

> >> >> >> is always a pain though.
> >> >> >>
> >> >> >> Thinking of some Taylor Pork Roll for my delayed
> >> >> >> breakfast...how's that for heart attack on a roll ROTFL!
> >> >> >
> >> >> > I'd much rather eat oatmeal than Taylor pork roll.
> >> >> >
> >> >>
> >> >> I'd rather beat my head against a door jamb till I lapse in
> >> >> unconsciousness than eat porridge (oatmeal) everyday.
> >> >
> >> > LOL we don't eat porridge of any sort every day. But it's good a
> >> > couple times a week, alternated with rice porridge and semolina
> >> > porridge.
> >> >
> >>
> >> Where's the door jamb?
> >
> > Hey suit yourself.
> >
> >>
> >> Someone can spoon feed that [censored] to me when I'm 105 years old and
> >> don't have the energy to tell them to 'coff.
> >
> > Let's hope you live that long then...
> >>
> >> Till then, I'll just use the oats in Anzac biscuits.
> >>
> >> http://www.goodrecipes.com.au/index.php?
> >> option=com_recipebookpro&func=detail&Itemid=7&id=5711&catid=0
> >>
> >> http://tinyurl.com/2ou74z
> >
> > Nothing personal but I hate any kind of biscuit with oats in it
> > unless it's oat flour. People in my lab used to raid my biscuit
> > drawer in the office and always replaced them with some crumbly oat
> > biscuits. Just not my style.
>
> Arri, I don't recall anyone demanding that you eat oats, in any form.
>
> OTOH, I happen to like them in almost every form. :-)
>
> --
> Wayne Boatwright
>
>

LOL I know that Wayne. It's the texture of most 'oatmeal'
biscuits/cookies that annoys me. The porridge and the oat-flour bread

I

Quoted message said:

Quoted message said:

Quoted message said:

make are just fine.

How about Anzac biscuits? They seem to have a texture different than

most

Quoted message said:

Quoted message said:

oatmeal cookies/biscuits commonly available.

--
Wayne Boatwright

Still too crumbly; other than porridge, anything made with oat flakes or
pinhead oats just doesn't work for me. The oat flour I use is made from
finely-ground oat flakes.

Well, whatever works, I guess. I have always liked oatmeal (flakes or
pinhead) in all forms of preparation.

--
Wayne Boatwright

Date: December(XII) 4th(IV),2007(MMVII)

*******************************************
Countdown 'til Christmas
2wks 4dys 16hrs
*******************************************
Useless Invention: Checkered paint.
*******************************************

Arri London <[email hidden]> wrote in news:[email hidden]:

Quoted message said:

PeterLucas said:

Arri London <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

PeterLucas wrote:
>
> Arri London <[email hidden]> wrote in
> news:[email hidden]:
>
> >> >
> >>
> >> How about Anzac biscuits? They seem to have a texture
> >> different than most oatmeal cookies/biscuits commonly
> >> available.
> >>
> >> --
> >> Wayne Boatwright
> >>
> >
> > Still too crumbly; other than porridge, anything made with oat
> > flakes or pinhead oats just doesn't work for me. The oat flour I
> > use is made from finely-ground oat flakes.
> >
>
> You're just using the wrong damn recipe.
>
> Anzac bikkies come in a variety of 'modes'. Some are crunchy, but
> the *real* ones are soft and chewy.

So is the recipe/link you posted the 'right' recipe? Have only been
offered them made by others and have never made them myself. Can't
stand any crumbly biscuit regardless of the grain used to make
them.

Just add a touch more Golden Syrup to make them chewy.

TY might give them a try then, as soon as I get some cane syrup.
Suppose corn syrup (cheaper and more readily available here in the US)
would work too, although the taste would be different.

I wouldn't use the corn syrup. The Golden syrup is used for taste and
colour.

http://www.csrsugar.com.au/ViewProduct.aspx?id=9

http://en.wikipedia.org/wiki/Golden_syrup

PeterLucas said:

Arri London <[email hidden]> wrote in news:[email hidden]:

Quoted message said:

PeterLucas said:

Arri London <[email hidden]> wrote in news:[email hidden]:

>> >
>>
>> How about Anzac biscuits? They seem to have a texture different than
>> most oatmeal cookies/biscuits commonly available.
>>
>> --
>> Wayne Boatwright
>>
>
> Still too crumbly; other than porridge, anything made with oat flakes
> or pinhead oats just doesn't work for me. The oat flour I use is made
> from finely-ground oat flakes.
>

You're just using the wrong damn recipe.

Anzac bikkies come in a variety of 'modes'. Some are crunchy, but the
*real* ones are soft and chewy.

So is the recipe/link you posted the 'right' recipe? Have only been
offered them made by others and have never made them myself. Can't stand
any crumbly biscuit regardless of the grain used to make them.

Just add a touch more Golden Syrup to make them chewy.

TY might give them a try then, as soon as I get some cane syrup. Suppose
corn syrup (cheaper and more readily available here in the US) would
work too, although the taste would be different.

Arri London <[email hidden]> wrote in news:[email hidden]:

Quoted message said:

Quoted message said:

Quoted message said:

Quoted message said:

> >> You're just using the wrong damn recipe.
> >>
> >> Anzac bikkies come in a variety of 'modes'. Some are crunchy,

but

Quoted message said:

Quoted message said:

Quoted message said:

> >> the *real* ones are soft and chewy.
> >
> > So is the recipe/link you posted the 'right' recipe? Have only

been

Quoted message said:

Quoted message said:

Quoted message said:

> > offered them made by others and have never made them myself.

Can't

Quoted message said:

Quoted message said:

Quoted message said:

> > stand any crumbly biscuit regardless of the grain used to make
> > them.
> >
>
> Just add a touch more Golden Syrup to make them chewy.

TY might give them a try then, as soon as I get some cane syrup.
Suppose corn syrup (cheaper and more readily available here in the

US)

Quoted message said:

Quoted message said:

Quoted message said:

would work too, although the taste would be different.

I wouldn't use the corn syrup. The Golden syrup is used for taste and
colour.

http://www.csrsugar.com.au/ViewProduct.aspx?id=9

http://en.wikipedia.org/wiki/Golden_syrup

LOL I know what golden syrup is;

I forgot you're an ex-Pom ;-)

Quoted message said:

corn syrup is a novelty in the UK
(where I used to live). However corn syrup here in the US also comes

in

Quoted message said:

a darker form if colour is what's needed. Of course it won't taste the
same. The biscuits themselves won't taste precisely the same anyway,

as

Quoted message said:

all the ingredients are different from what you'd use.

Oh well, you can only try :-)

PeterLucas said:

Arri London <[email hidden]> wrote in news:[email hidden]:

Quoted message said:

PeterLucas said:

Arri London <[email hidden]> wrote in
news:[email hidden]:

>
>
> PeterLucas wrote:
>>
>> Arri London <[email hidden]> wrote in
>> news:[email hidden]:
>>
>> >> >
>> >>
>> >> How about Anzac biscuits? They seem to have a texture
>> >> different than most oatmeal cookies/biscuits commonly
>> >> available.
>> >>
>> >> --
>> >> Wayne Boatwright
>> >>
>> >
>> > Still too crumbly; other than porridge, anything made with oat
>> > flakes or pinhead oats just doesn't work for me. The oat flour I
>> > use is made from finely-ground oat flakes.
>> >
>>
>> You're just using the wrong damn recipe.
>>
>> Anzac bikkies come in a variety of 'modes'. Some are crunchy, but
>> the *real* ones are soft and chewy.
>
> So is the recipe/link you posted the 'right' recipe? Have only been
> offered them made by others and have never made them myself. Can't
> stand any crumbly biscuit regardless of the grain used to make
> them.
>

Just add a touch more Golden Syrup to make them chewy.

TY might give them a try then, as soon as I get some cane syrup.
Suppose corn syrup (cheaper and more readily available here in the US)
would work too, although the taste would be different.

I wouldn't use the corn syrup. The Golden syrup is used for taste and
colour.

http://www.csrsugar.com.au/ViewProduct.aspx?id=9

http://en.wikipedia.org/wiki/Golden_syrup

LOL I know what golden syrup is; corn syrup is a novelty in the UK
(where I used to live). However corn syrup here in the US also comes in
a darker form if colour is what's needed. Of course it won't taste the
same. The biscuits themselves won't taste precisely the same anyway, as
all the ingredients are different from what you'd use.

Oh pshaw, on Wed 05 Dec 2007 08:03:27p, Arri London meant to say...

Quoted message said:

PeterLucas said:

Arri London <[email hidden]> wrote in news:[email hidden]:

Quoted message said:

PeterLucas wrote:
>
> Arri London <[email hidden]> wrote in
> news:[email hidden]:
>
> >
> >
> > PeterLucas wrote:
> >>
> >> Arri London <[email hidden]> wrote in
> >> news:[email hidden]:
> >>
> >> >> >
> >> >>
> >> >> How about Anzac biscuits? They seem to have a texture
> >> >> different than most oatmeal cookies/biscuits commonly
> >> >> available.
> >> >>
> >> >> --
> >> >> Wayne Boatwright
> >> >>
> >> >
> >> > Still too crumbly; other than porridge, anything made with oat
> >> > flakes or pinhead oats just doesn't work for me. The oat flour I
> >> > use is made from finely-ground oat flakes.
> >> >
> >>
> >> You're just using the wrong damn recipe.
> >>
> >> Anzac bikkies come in a variety of 'modes'. Some are crunchy, but
> >> the *real* ones are soft and chewy.
> >
> > So is the recipe/link you posted the 'right' recipe? Have only been
> > offered them made by others and have never made them myself. Can't
> > stand any crumbly biscuit regardless of the grain used to make
> > them.
> >
>
> Just add a touch more Golden Syrup to make them chewy.

TY might give them a try then, as soon as I get some cane syrup.
Suppose corn syrup (cheaper and more readily available here in the US)
would work too, although the taste would be different.

I wouldn't use the corn syrup. The Golden syrup is used for taste and
colour.

http://www.csrsugar.com.au/ViewProduct.aspx?id=9

http://en.wikipedia.org/wiki/Golden_syrup

LOL I know what golden syrup is; corn syrup is a novelty in the UK
(where I used to live). However corn syrup here in the US also comes in
a darker form if colour is what's needed. Of course it won't taste the
same. The biscuits themselves won't taste precisely the same anyway, as
all the ingredients are different from what you'd use.

I'd call golden syrup a staple in the UK, not a novelty. Karo corn syrup
used to come in more than just the light (clear) and dark varieties. There
was/is one flavored like a pancake syrup, and there was one (I don't
believe it' still produced) that was a good deal like golden syrup.

I usually keep a can of golden syrup on hand, but I have substituted half
light and half dark Karo in its place when making Anzac biscuits. It was a
reasonable substitute. Using the straight dark flavor is a bit strong.

--
Wayne Boatwright

Date: December(XII) 5th(V),2007(MMVII)

*******************************************
Countdown 'til Christmas
2wks 3dys 2hrs 45mins
*******************************************
If you love something, set it free. If
it doesn't return, it was never yours
anyway. If it does, love it forever.

Oh pshaw, on Wed 05 Dec 2007 07:57:31p, PeterLucas meant to say...

Quoted message said:

Arri London <[email hidden]> wrote in news:[email hidden]:

Quoted message said:

Quoted message said:

Quoted message said:

>> >> You're just using the wrong damn recipe.
>> >>
>> >> Anzac bikkies come in a variety of 'modes'. Some are crunchy,
>> >> but the *real* ones are soft and chewy.
>> >
>> > So is the recipe/link you posted the 'right' recipe? Have only
>> > been offered them made by others and have never made them
>> > myself. Can't stand any crumbly biscuit regardless of the grain
>> > used to make them.
>> >
>>
>> Just add a touch more Golden Syrup to make them chewy.
>
> TY might give them a try then, as soon as I get some cane syrup.
> Suppose corn syrup (cheaper and more readily available here in the
> US) would work too, although the taste would be different.
>

I wouldn't use the corn syrup. The Golden syrup is used for taste and
colour.

http://www.csrsugar.com.au/ViewProduct.aspx?id=9

http://en.wikipedia.org/wiki/Golden_syrup

LOL I know what golden syrup is;

I forgot you're an ex-Pom ;-)

Quoted message said:

corn syrup is a novelty in the UK
(where I used to live). However corn syrup here in the US also comes
in a darker form if colour is what's needed. Of course it won't taste
the same. The biscuits themselves won't taste precisely the same
anyway, as all the ingredients are different from what you'd use.

Oh well, you can only try :-)

A friend of mine from Sydney once sent me a large batch of Anzac biscuits
she had baked and they were delicious. I have used her recipe and
virtually duplicated the same taste and texture. Obtaining the right
ingredients in the US isn't all that difficult if one really wants to make
them. Most supermarkets do not carry dessicated coconut, but most natural
food and health food shops do. (Supermarkets usually carry only sweetened
coconut.) Golden syrup is relatively easy to find. The remaining
ingredients are usually staples in an USian household.

--
Wayne Boatwright

Date: Wednesday, Dec(XII) 5th(V),2007(MMVII)

*******************************************
Countdown 'til Christmas
2wks 3dys 2hrs 30mins
*******************************************
If you only want to go 500 miles, can
you begin with a halfstep?
*******************************************

The message <[email hidden]>
from Wayne Boatwright <[email hidden]> contains these words:

Quoted message said:

Oh pshaw, on Wed 05 Dec 2007 08:03:27p, Arri London meant to say...

Quoted message said:

Quoted message said:

LOL I know what golden syrup is; corn syrup is a novelty in the UK

Quoted message said:

Quoted message said:

Quoted message said:

I'd call golden syrup a staple in the UK, not a novelty.

Golden syrup is a staple in the UK, but he was talking about
sornsyrup being a novelty in the UK, which it is.

Janet

Oh pshaw, on Thu 06 Dec 2007 06:32:34a, Janet Baraclough meant to say...

Quoted message said:

The message <[email hidden]>
from Wayne Boatwright <[email hidden]> contains these words:

Quoted message said:

Oh pshaw, on Wed 05 Dec 2007 08:03:27p, Arri London meant to say...

Quoted message said:

Quoted message said:

LOL I know what golden syrup is; corn syrup is a novelty in the UK

Quoted message said:

Quoted message said:

Quoted message said:

I'd call golden syrup a staple in the UK, not a novelty.

Golden syrup is a staple in the UK, but he was talking about
sornsyrup being a novelty in the UK, which it is.

Janet

Oops, I misread that.

--
Wayne Boatwright

Date: Thursday, Dec 06,2007

*******************************************
Countdown 'til Christmas
2wks 2dys 16hrs 15mins
*******************************************
I like life. It's something to do.
--Ronnie Shakes.
*******************************************

PeterLucas said:

Arri London <[email hidden]> wrote in news:[email hidden]:

Quoted message said:

Quoted message said:

Quoted message said:

>> >> You're just using the wrong damn recipe.
>> >>
>> >> Anzac bikkies come in a variety of 'modes'. Some are crunchy,

but

Quoted message said:

Quoted message said:

>> >> the *real* ones are soft and chewy.
>> >
>> > So is the recipe/link you posted the 'right' recipe? Have only

been

Quoted message said:

Quoted message said:

>> > offered them made by others and have never made them myself.

Can't

Quoted message said:

Quoted message said:

>> > stand any crumbly biscuit regardless of the grain used to make
>> > them.
>> >
>>
>> Just add a touch more Golden Syrup to make them chewy.
>
> TY might give them a try then, as soon as I get some cane syrup.
> Suppose corn syrup (cheaper and more readily available here in the

US)

Quoted message said:

Quoted message said:

> would work too, although the taste would be different.
>

I wouldn't use the corn syrup. The Golden syrup is used for taste and
colour.

http://www.csrsugar.com.au/ViewProduct.aspx?id=9

http://en.wikipedia.org/wiki/Golden_syrup

LOL I know what golden syrup is;

I forgot you're an ex-Pom ;-)

LOL not really a Pom at all!

Quoted message said:

Quoted message said:

corn syrup is a novelty in the UK
(where I used to live). However corn syrup here in the US also comes

in

Quoted message said:

a darker form if colour is what's needed. Of course it won't taste the
same. The biscuits themselves won't taste precisely the same anyway,

as

Quoted message said:

all the ingredients are different from what you'd use.

Oh well, you can only try :-)

Thinking I will TY. My mother likes things with oats in them. Not the
sort of biscuit that can be bought around here very readily.

Miss my 'Jaffa cakes' too. Do you have those down there? There is a
recipe on the net but doesn't have the 'smashing orangey bit' LOL!

Wayne Boatwright said:

Oh pshaw, on Wed 05 Dec 2007 08:03:27p, Arri London meant to say...

Quoted message said:

PeterLucas said:

Arri London <[email hidden]> wrote in news:[email hidden]:

>
>
> PeterLucas wrote:
>>
>> Arri London <[email hidden]> wrote in
>> news:[email hidden]:
>>
>> >
>> >
>> > PeterLucas wrote:
>> >>
>> >> Arri London <[email hidden]> wrote in
>> >> news:[email hidden]:
>> >>
>> >> >> >
>> >> >>
>> >> >> How about Anzac biscuits? They seem to have a texture
>> >> >> different than most oatmeal cookies/biscuits commonly
>> >> >> available.
>> >> >>
>> >> >> --
>> >> >> Wayne Boatwright
>> >> >>
>> >> >
>> >> > Still too crumbly; other than porridge, anything made with oat
>> >> > flakes or pinhead oats just doesn't work for me. The oat flour I
>> >> > use is made from finely-ground oat flakes.
>> >> >
>> >>
>> >> You're just using the wrong damn recipe.
>> >>
>> >> Anzac bikkies come in a variety of 'modes'. Some are crunchy, but
>> >> the *real* ones are soft and chewy.
>> >
>> > So is the recipe/link you posted the 'right' recipe? Have only been
>> > offered them made by others and have never made them myself. Can't
>> > stand any crumbly biscuit regardless of the grain used to make
>> > them.
>> >
>>
>> Just add a touch more Golden Syrup to make them chewy.
>
> TY might give them a try then, as soon as I get some cane syrup.
> Suppose corn syrup (cheaper and more readily available here in the US)
> would work too, although the taste would be different.
>

I wouldn't use the corn syrup. The Golden syrup is used for taste and
colour.

http://www.csrsugar.com.au/ViewProduct.aspx?id=9

http://en.wikipedia.org/wiki/Golden_syrup

LOL I know what golden syrup is; corn syrup is a novelty in the UK
(where I used to live). However corn syrup here in the US also comes in
a darker form if colour is what's needed. Of course it won't taste the
same. The biscuits themselves won't taste precisely the same anyway, as
all the ingredients are different from what you'd use.

I'd call golden syrup a staple in the UK, not a novelty.

LOL read my text: called *corn syrup* a novelty in the UK. Golden syrup
is indeed standard.

Quoted message said:

Karo corn syrup
used to come in more than just the light (clear) and dark varieties. There
was/is one flavored like a pancake syrup, and there was one (I don't
believe it' still produced) that was a good deal like golden syrup.

Haven't seen any corn syrup except the dark and light. Cane syrup can be
bought in the US but is considerably more expensive than in the UK. So I
don't buy it; corn syrup is cheap.

Quoted message said:

I usually keep a can of golden syrup on hand, but I have substituted half
light and half dark Karo in its place when making Anzac biscuits. It was a
reasonable substitute. Using the straight dark flavor is a bit strong.

At the moment we only have the light syrup anyway. Maybe mix light syrup
with a little molasses sugar or dark brown sugar...

Wayne Boatwright said:

Oh pshaw, on Thu 06 Dec 2007 06:32:34a, Janet Baraclough meant to say...

Quoted message said:

The message <[email hidden]>
from Wayne Boatwright <[email hidden]> contains these words:

Quoted message said:

Oh pshaw, on Wed 05 Dec 2007 08:03:27p, Arri London meant to say...

Quoted message said:

> LOL I know what golden syrup is; corn syrup is a novelty in the UK

Quoted message said:

>

Quoted message said:

I'd call golden syrup a staple in the UK, not a novelty.

Golden syrup is a staple in the UK, but he was talking about
sornsyrup being a novelty in the UK, which it is.

Janet

Oops, I misread that.

--
Wayne Boatwright

LOL yes you did! But we know what you meant...