Wherein this avatar's fates, adventures and experiences in, his thoughts and feelings about and his reactions to his first and second life are depicted with written messages, images and other audiovisual tools.
I am Bock in SecondLife and Bock is I in first life. We share thoughts, opinions, feelings, actions and reactions. We are one and the same and inseparable. On this blog I choose to share both my realities.
Thursday, July 8, 2010
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Jag har alltid trott att det är konsistensen som bestämmer det här. Sylt är lösare i konsistensen och marmelad fastare(?)
ReplyDeleteTyst min tunga får du socker :)
ReplyDeleteHahaha det har jag ingen aning om Vesper! Jag trodde att skillnaden var den som Apmel nämner under konversationen med Millimina och Kandi, nämligen om det finns fruktskal i eller inte.
ReplyDeletemarmelad har du på mackan sylt på pannkakan:) det finns bägge sorter och som veppe säger sylt är lösare marmelad fastare - har väl mer gelantin i sig eller nåt
ReplyDeleteHmmmm det vete fan, jag har både jordgubbssylt och hallonsylt på mackorna...
ReplyDeleteJa tror mer socker i marmelad o mindre vatten. Sen kanske mer gelatin ed konsistensgivare. Klart man kan ha sylt på mackan men det blir inte marmelad för det ;)
ReplyDeleteJissess att sylt kunde engagera så mkt. Det måste vara semesterkoma här lol
Kramiz!
Marmalade is traditionally made with citrus rind boiled with water and sugar to form a slighty bitter sweet set consistency. Used on toast almost exclusively - seville oranges being preferred (england and scotland)
ReplyDeleteJam is prepared with various fruits in much the same manner but tends to be sweeter and varies in texture. also used on toast and sandwiches. the fruit involver (ie strawbwerries) remain either whhoe (rare) or halved.
Jelly is prepared using the juice of a fruit or fruits but not the actual flesh, unless it is to be strained at rhe bottling stage. Consistency is generally less firm then marmalade or jam. In all case it is determined by the pectin present within the ingredients - pectin is often added in addition to that alreaddy present for various jams and jellies. The amount required is worked out when the mixture reaches the jelling stage which varies and is normally determined by allowing a hot sample to set on a cold plate. Jelly is sometimes referred to as a fruit preserve.
There is no known or recognised so called marmalade that is not exclusively made from oranges although I am willing to accept the use of limes.
And as for actually canning hte various products thats for amother post.
Here endeth the lesson
love unkie sirhc (in the kitchen) DeSantis
Woohooo I knew you would set things straight for us, sirhc! Your expertise in all human matters never ceases to amaze me, you being a big cat and all...
ReplyDelete