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Ep 177 – Punch and Judy
Manage episode 415621919 series 1230291
Episode 177 – Punch and Judy
(Right-click and “save as”…)
Download standard podcast mp3 file – Episode 177
DIY Swazzle – Voice-Changing Device (youtube.com)
Hit a high note: make a swazzle and other simple whistles (youtube.com)
Switching from Punch to Judy (youtube.com)
Here’s a link to see (free)
George Carlin (fake) special “I’m Glad I’m Dead”
My new email – waynekeyser290@gmail.com
My historic DVD now free on Youtube
The Carnival’s Been and Gone (youtube.com)
This pdf file is just $6 emailed to you
Use this link:
https://www.paypal.com/ncp/payment/93XD4FKCH6V6C
The pdf file is just $4 emailed to you
Use this link:
https://www.paypal.com/ncp/payment/EPF5FM8QSQHNA
Praline recipe
When you visit New Orleans or visit a fair you’ll see several kinds of pralines, different sizes, different shapes, different colors and different flavors. Most commonly pralines are made from cream, sugar, butter and pecans.
From Brill’s Bible of Building Plans comes this recipe: 3 cups sugar, 1/2 cup cream, 1 cup milk, 1 1/4 cups cane syrup, 1/2 teaspoon salt, 1/4 pound salted butter, 1 tablespoon vanilla or maple flavoring, 1 pound pecan nut meats. Mix together the first 6 items and cook until it forms a soft ball in cold water. Remove from the fire and add vanilla or maple flavoring and the pecan meats. Stir rapidly until it begins to thicken but stop before it begins to harden. Pour or drop from spoon into paper cups or in medium sized circles on a buttered platter.
Remember, prepare your baking sheets before you begin the process. Line the cookie sheet with parchment paper before you start cooking the candy, that’s probably better than buttering the sheet. And have a candy thermometer on hand. The mixture must reach 240 degrees Fahrenheit while cooking. And definitely use REAL butter in the pralines, not margarine. They do not need to be refrigerated.
21 에피소드
Manage episode 415621919 series 1230291
Episode 177 – Punch and Judy
(Right-click and “save as”…)
Download standard podcast mp3 file – Episode 177
DIY Swazzle – Voice-Changing Device (youtube.com)
Hit a high note: make a swazzle and other simple whistles (youtube.com)
Switching from Punch to Judy (youtube.com)
Here’s a link to see (free)
George Carlin (fake) special “I’m Glad I’m Dead”
My new email – waynekeyser290@gmail.com
My historic DVD now free on Youtube
The Carnival’s Been and Gone (youtube.com)
This pdf file is just $6 emailed to you
Use this link:
https://www.paypal.com/ncp/payment/93XD4FKCH6V6C
The pdf file is just $4 emailed to you
Use this link:
https://www.paypal.com/ncp/payment/EPF5FM8QSQHNA
Praline recipe
When you visit New Orleans or visit a fair you’ll see several kinds of pralines, different sizes, different shapes, different colors and different flavors. Most commonly pralines are made from cream, sugar, butter and pecans.
From Brill’s Bible of Building Plans comes this recipe: 3 cups sugar, 1/2 cup cream, 1 cup milk, 1 1/4 cups cane syrup, 1/2 teaspoon salt, 1/4 pound salted butter, 1 tablespoon vanilla or maple flavoring, 1 pound pecan nut meats. Mix together the first 6 items and cook until it forms a soft ball in cold water. Remove from the fire and add vanilla or maple flavoring and the pecan meats. Stir rapidly until it begins to thicken but stop before it begins to harden. Pour or drop from spoon into paper cups or in medium sized circles on a buttered platter.
Remember, prepare your baking sheets before you begin the process. Line the cookie sheet with parchment paper before you start cooking the candy, that’s probably better than buttering the sheet. And have a candy thermometer on hand. The mixture must reach 240 degrees Fahrenheit while cooking. And definitely use REAL butter in the pralines, not margarine. They do not need to be refrigerated.
21 에피소드
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