tag:blogger.com,1999:blog-604990465653925540.post8555057356939600576..comments2023-04-03T09:34:37.841-04:00Comments on Romantoes: Divinity: Only semi-divineRosemaryhttp://www.blogger.com/profile/10223441754197927551noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-604990465653925540.post-31369265675796383762008-12-18T09:19:00.000-05:002008-12-18T09:19:00.000-05:00@Historiann: Blame it on toxic runoff from mounta...@Historiann: Blame it on toxic runoff from mountaintop mining.<BR/><BR/>Actually, it's because I made my personal sous chef do all the work, while I leisurely swanned around with the camera.Rosemaryhttps://www.blogger.com/profile/10223441754197927551noreply@blogger.comtag:blogger.com,1999:blog-604990465653925540.post-36222102801526407002008-12-18T08:53:00.000-05:002008-12-18T08:53:00.000-05:00Rose, your hands are so hairy--what happened??Rose, your hands are so hairy--what happened??Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-604990465653925540.post-36049985130639708642008-12-15T11:22:00.000-05:002008-12-15T11:22:00.000-05:00Christy, I totally forgot about the peanut-brittle...Christy, I totally forgot about the peanut-brittle "experiment." But when we were making this, I *did* recall the equally annoying taffy-making "experiment" in physics the following year. <BR/><BR/>I think the taffy turned out OK, despite my being saddled with C. Kondrake and S. Lashen as lab partners.<BR/><BR/>So, no, the peanut-brittle recipe I'm using isn't the 11th-grade chem one, but it's Rosemaryhttps://www.blogger.com/profile/10223441754197927551noreply@blogger.comtag:blogger.com,1999:blog-604990465653925540.post-49199701645624273082008-12-15T09:13:00.000-05:002008-12-15T09:13:00.000-05:00Are you using the peanut brittle recipe we learned...Are you using the peanut brittle recipe we learned in 11th-grade chemistry at BHS? Tracy Brown (my lab partner) and I pulled the 'brittle' portion too early and ended up with a sticky mess. I think we got a C+ on that project: insult to injury. :-)Christyhttps://www.blogger.com/profile/14762814181349108405noreply@blogger.comtag:blogger.com,1999:blog-604990465653925540.post-68485024500891633592008-12-14T07:58:00.000-05:002008-12-14T07:58:00.000-05:00I know what you mean about stovetop candy, Erica. ...I know what you mean about stovetop candy, Erica. It's been awhile since I made something like this, and I always forget how LONG it takes for the syrup to get to the right temperature.<BR/><BR/>I wouldn't mind the time-consuming aspect so much if there weren't so much more work afterward! We'll probably make some peanut brittle for the holidays, for example, which follows more or less the sameRosemaryhttps://www.blogger.com/profile/10223441754197927551noreply@blogger.comtag:blogger.com,1999:blog-604990465653925540.post-23023378747510295472008-12-13T21:40:00.000-05:002008-12-13T21:40:00.000-05:00This is great! I can't believe you wrapped 80 piec...This is great! I can't believe you wrapped 80 pieces of candy in waxed paper, that is <I>amazing</I> dedication :) I must confess, would have probably given up and wadded it into a Tupperware dish and just spooned out servings later.<BR/><BR/>I'm always reluctant to try homemade candy that involves the stovetop at all. The few times I've tried to make caramel for topping flan, it resulted in Anonymousnoreply@blogger.com