Cooking tips (Re: Al's Turkish Delight Recipe)

[milztoday]

--- In HPFGU-OTChatter at y..., Catherine Keegan <keegan at m...> wrote:
> At 01:13 PM 1/30/02 +0000, you wrote:
> >John Walton's Professional Anglo-American Translation services to 
the
> >rescue!
> 
> Hurrah!  Thanks for the translation help.  I'll have to see if our 
> backwater Safeway carries anything as exotic as superfine sugar.  
If not, I 
> can wait until I go to the "big city" later this week.
> 

Here's a trick to make your own castor sugar. 
http://www.foodsubs.com/Sweeten.html#granulated%20sugar

> I'm still puzzling over "carmine".  Since the word always seems to 
be used 
> as an adjective attached to some woman's lips...well, the imagery 
of those 
> Halloween sweet wax lips falling into the mixture just won't go 
> away...  

Use a couple of drops of red food coloring. 

You can get leaf gelatin in specialty supply stores or you can 
subsitute the unflavored powdered gelatin (Knox). I think the 
conversion is one packet equals four gelatin sheets, but it should be 
somewhere on the box.

I was crawling around the net this weekend and found that Martha 
Stewart has a recipe for Turkish Delight, but she calls it "fruit 
jellies". http://www.marthastewart.com/page.jhtml?
type=content&id=recipe1177&search=true&resultNo=1

The more I read about Turkish Delight, the more I get the feeling 
they're similar to Boston Fruit Slices.

Milz