[Sca-cooks] Fruit Paste...
lilinah at earthlink.net
Sat Nov 25 19:11:01 PST 2006
Thanks for the responses so far.
I guess i'll put parchment paper on a cookie sheets or jelly roll
pans, dust the paper with a little sugar, and pour out the fruit
pastes, and leave them until they cool and set. I'll probably just
cut the stuff into squares to serve... although the idea of candy
molds is intriguing and there is a store close by that has standard
cake and candy supplies...
As for storage, some time ago, i dunno, 7 years ago or so, i
collected all the flimsy wood brie boxes left after a feast and saved
them, because i know they'd be good for *something*. But when i moved
5 years ago or so, i tossed them. I'd have had to line them and do
something to abscure the commercial brie labels, but those might have
been close. They wouldn't be air-tight, but i could have slipped them
into big ziploc bags. Sigh, i finally figure out what to do with them
and i don't have them anymore.
But other than some screw-top glass jars, which i know won't do the
trick, and my collection of ziploc bags, which also won't be
appropriate, i don't have any "air tight containers".
I almost never shop in the supermarket, because the Safeway near me
plays advertisements over their speaker system and it drives me nuts
(and i was already close enough to walk) - i start ranting back to
the ads and other shoppers give me very strange looks. And when i go
to the Berkeley Bowl, i get dairy products and fresh produce and
occasionally some canned or boxed foods, but keep away from the
household products aisle (the scented products make me sneeze and get
a stuffy nose). So i've no idea what the current range of commercial
food storage products is like. So, uh, what do people recommend as
"air tight containers"?
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita
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