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Old 04 February 2008, 01:04 AM
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Icon23 Cream of tartar

Comment: This history of Cream of Tartar has popped up on a couple of
websites. The method of deposition appears to be true, but the method of
collection??

"Cream of tartar is made from a type of sediment called argol that
deposits on the inside walls of winemaking casks. McCormick & Company buys
their cream of tartar from Italy where wine makers and casks are
plentiful. The cream of tartar is retrieved from the empty barrels by tiny
little people who are able to crawl through the small openings of empty
wine casks where they scrape the residue left behind from fermented wine."
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  #2  
Old 04 February 2008, 01:19 AM
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Who do they employ, the Nac Mac Feegle?
If one of those little fellers got into a full barrel...
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  #3  
Old 04 February 2008, 07:05 AM
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Lockheed used to have a little person crawl into their engines looking for flaws (he was on What's My Line?). So small size is sometimes a job criterion. Not that it seems worth it or effective to get so much cream of tartar.
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  #4  
Old 04 February 2008, 09:48 AM
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Quote:
Originally Posted by Pudding Crawl View Post
Who do they employ, the Nac Mac Feegle?
If one of those little fellers got into a full barrel...
Ach, crivens!
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  #5  
Old 04 February 2008, 09:50 AM
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And this is how small people are employed in Sweden.
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  #6  
Old 05 February 2008, 02:39 PM
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Quote:
Originally Posted by Floater View Post
I can't get over this:

Quote:
Criminal dwarves have often been featured in books, film and folklore...And in the Austin Powers spoof spy movies Dr Evilís equally villainous side-kick is a dwarf named Mini-Me.
Featured so often in fact, that they can only cite two examples and one of them is laughably irrelevant. Besides, I don't think Mini-Me even participated in any criminal activity in those movies.
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  #7  
Old 05 February 2008, 08:36 PM
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Chef

This is all very strange to me - the substance, the little people, the discussion...

However, it caught my eye because I have on at least one occassion actually purchased and used cream of tartar. I was living in France one summer and fall when my birthday came up, so I decided to make an "angel food" cake. Chocolate is always my favorite, but sometimes I like angel food. Unable to find a box of Betty Crocker or some such, I had to make it from scratch. I sent home for a list of the ingredients (this was in 1977, long before the Internet, or cheap long distance phone calls), and cream of tartar was one. It wasn't easy to find (in the US, in any grocery store, yes; in Paris, no). I don't even remember where I finally got it. I don't remember the cake, either, but I remember looking for, and trying to explain, cream of tartar.

It has a dental ring to it; I should have won a plaque for my efforts.

My mother used to make it, but the only time I eat angel food cake now is when I buy it premade in a grocery store with a bakery (it's cheap, too). I would have no idea for what else to use cream of tartar. Last several b-day cakes were chocolate; much simpler, but more fattening than angel food. The dogs get angel food for their b-days, though, as there's nothing in it that would be bad for dogs (it's mostly egg whites and sugar). I top it with strawberry yogurt. I like it, too. I think I'm getting old, coming up with these obscure stories!
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Old 05 February 2008, 09:06 PM
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Quote:
Originally Posted by surfcitydogdad View Post
I would have no idea for what else to use cream of tartar.
Only the best cookies ever!

And I had no idea that my consumption of them was helping to keep pictsies gainfully employed and out of cattle rustling gangs.
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  #9  
Old 05 February 2008, 09:19 PM
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Quote:
Originally Posted by Rowsdower! View Post
Featured so often in fact, that they can only cite two examples and one of them is laughably irrelevant
Clearly they were referring to the awesome history of evil midgets in pro-wrestling, such as Cheatum!
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  #10  
Old 06 February 2008, 04:26 AM
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Quote:
Originally Posted by surfcitydogdad View Post
I would have no idea for what else to use cream of tartar.
I used it for the first time to make meringue cookies this past Christmas. My boyfriend and I shaped the droplets into snowmen and decorated them with icing. They were magnificent, if I do say so myself.
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  #11  
Old 06 February 2008, 04:29 AM
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I think cream of tarter helps stabilize foams, as in meringues and angel food cake.

I personally hate the way it tastes, though, and the one time I used it in my meringue, I ended up not eating it. Meringue is one of my favorite sweets, too.
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  #12  
Old 06 February 2008, 09:44 PM
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Read This!

Cream of Tartar does indeed help to stiffen egg whites (due to its acidity helping to denature the proteins). Perhaps you were using more than is typically used (my recipes usually need 1/4 tsp - or < 1 gram - for 3 to 4 egg whites). When I've added the recommended amount of sugar to the beaten whites, I've never noticed an aftertaste in the meringues (and my youngest daughter LOVES my lemon meringue pies!).
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  #13  
Old 06 February 2008, 10:24 PM
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Most scone and tea biscuit recipes call for cream of tartar too, and I find that it makes a real difference to the consistency. I rather like the taste.
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