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11-30-2008, 03:29 PM
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 Who was asking about persimmons? some info I can't remember who was asking for some persimmon recipes. Here is a beautiful one saw while clicking through some blogs this morning. http://whiteonricecouple.com/blog/20...coconut-cream/ For those that don't like to click unknown links this one will show you the path of the link. http://preview.tinyurl.com/5d8562 Hope this helps. koko There is no love more sincere than the love of food George Bernard Shaw www.kokoscorner.typepad.com updated 11/28  |
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11-30-2008, 04:12 PM
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| Re: Who was asking about persimmons? some info On Sun, 30 Nov 2008 07:29:33 -0800, koko <koko@letscook.com> wrote: > >http://whiteonricecouple.com/blog Wonderful site. Thanks, I bookmarked it. -- I never worry about diets. The only carrots that interest me are the number of carats in a diamond. Mae West |
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11-30-2008, 05:09 PM
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| Re: Who was asking about persimmons? some info On Sun, 30 Nov 2008 07:29:33 -0800, koko <koko@letscook.com> wrote: > >I can't remember who was asking for some persimmon recipes. Here is a >beautiful one saw while clicking through some blogs this morning. >http://whiteonricecouple.com/blog/20...coconut-cream/ > >For those that don't like to click unknown links this one will show >you the path of the link. >http://preview.tinyurl.com/5d8562 > >Hope this helps. > That looks good. The ones I am getting may be too soft and have been frozen. But I copied it for the future. Maybe I should send a copy to my benefactor. |
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11-30-2008, 05:20 PM
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| Re: Who was asking about persimmons? some info The Cook wrote: > On Sun, 30 Nov 2008 07:29:33 -0800, koko <koko@letscook.com> wrote: > >> I can't remember who was asking for some persimmon recipes. Here is a >> beautiful one saw while clicking through some blogs this morning. >> http://whiteonricecouple.com/blog/20...coconut-cream/ >> >> For those that don't like to click unknown links this one will show >> you the path of the link. >> http://preview.tinyurl.com/5d8562 >> >> Hope this helps. >> > > That looks good. The ones I am getting may be too soft and have been > frozen. But I copied it for the future. Maybe I should send a copy > to my benefactor. I've got about two pages of simmon recipes around here somewhere. Think I got them by Googling "persimmon recipes" and also think they came from a producer co-op out west. Hachiya's have to be soft to be edible and frozen doesn't hurt them if you use them up. Fuyu are edible when at the hard/ripe stage. Hachiya's are the heart shaped ones and Fuyu are apple shaped. |
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11-30-2008, 05:31 PM
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| Re: Who was asking about persimmons? some info On Sun, 30 Nov 2008 12:09:17 -0500, The Cook <susan_r23666@yahoo.com> wrote: >On Sun, 30 Nov 2008 07:29:33 -0800, koko <koko@letscook.com> wrote: > >> > >That looks good. The ones I am getting may be too soft and have been >frozen. But I copied it for the future. Maybe I should send a copy >to my benefactor. Maybe your persimmons aren't fuyu (flatter, crunchy). http://farm1.static.flickr.com/33/52...6b3575177d.jpg Maybe they're Hachiya, which is almost jelly like when fully ripe. http://static.flickr.com/108/275652907_fe9b8fd433.jpg top: hachiya (acorn shaped), bottom: fuyu (apple shaped) http://tinyurl.com/6p3eda -- I never worry about diets. The only carrots that interest me are the number of carats in a diamond. Mae West |
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