SC - egg sizes

[LrdRas@aol.com]

I'm curious if it was pure extract or a mixture that contained extract
as an ingredient. i know it is impossible to remember some things like
this, but it is a wonder I have.

niccolo

Jenn/Yana wrote:
> 
> >as for
> >the local soda jerk adding malt, he most likely added liquid malt
> >extract that had been somewhat diluted from its rather molassesy state.
> >My experiments in making malted milkshakes at home indicate that the dry
> >tends to clump up BADLY (like little BB's) when added to a cold liquid.
> >the syrup form will mix more readily into the milkshake (also found in
> >great varieties in the brew shops).
> >niccolo difrancesco
> 
> Speaking as a one-time soda-jerk (I worked at a 50's-style theme
> restaurant), I used *powdered* malt to make my (really tasty) malts.  If I
> remember correctly, it was Carnation brand, from a large bulk-bag.  I just
> spooned it in on top of the ice cream and milk.  Of course, the blending
> would have been helped by the fact I used industrial upright imersion-type
> blenders, but when I made malts at home using a regular ol' blender, the
> powdered-malt-in-a-jar worked just fine, no lumps.  Anyone for a vanilla coke?
> 
> --Yana (not doing Russian food for once)
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