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Posts by hbquikcomjamesl

Ultimately, EVERYTHING amounts to "sacks of chemicals," INCLUDING everything that goes into a scratch recipe. And the bottom line for me is that while I've made gingerbread from scratch (it's so simple that there's no real point in bothering with a mix), and I've never used a mix for cookies (and have in fact reconstructed and reimagined a bar cookie mix that hasn't been seen on store shelves in over 35 years), and I might consider baking scratch cakes at some point, in...
Hmm. I use a handheld GE 5-speed for mixing cake and waffle batter (not with each other -- yet).   And I use an ordinary dinner fork for mixing cold-process buttercream (and cookie dough, and turkey loaf, and for beating eggs)
I haven't eaten chocolate myself since my age was a single digit, an allergist suspected chocolate as an aggravating factor in my allergies, and I found that the obvious path of least resistance (especially since Nestle's Quik had recently introduced a strawberry flavor) was to simply cultivate a loathing for the stuff.   That said, when I bake a chocolate cake (as I did this past Saturday evening, for my parents' 56th wedding anniversary), I use the DH "Swiss Chocolate"...
Reminds me of my own "wood display type" shortbreads for the Printing Museum: I made it absolutely clear that I would not be doing them again without lots and lots of help.
About 24 hours late, but: Submitted for your amusement, something I threw together out of odds and ends, for my parents' 56th anniversary. The naked section at the bottom is, as usual, in deference to my dad wanting to avoid frosting. DH "Swiss Chocolate" mix, with DH canned frosting, a spare edible print of a rose (leftover from my mother's birthday cake), and homemade cold process BC for the "56." As a companion piece, I made myself a kitchen cake, 8x8, from 2/3 of a DH...
I do note that there are several grades of denatured alcohol. "CD" grades are what used to be called "methylated spirit": spiked with methanol, they can get into you through unbroken skin, or through inhaling the vapor, and will attack the central nervous system. "SD" grades are denatured with much less toxic (but much more foul-tasting) additives, e.g., isopropanol, and are what you find in cosmetics and skin antiseptics (when you don't simply find straight...
I remember back in the 1970s, when Popular Science covered then-new waterjet cutting technology. One of the pictures showed how a waterjet cutter could cut out foam rubber insoles at so many "feet per minute" (their pun, and I'm sure it was intended).   And on the "keep hands away" part, no kidding! I'm reminded of something the docents say on the USS Hornet engine room tour (at the old Alameda Naval Base): the steam going to the turbines was under so much pressure that...
Passion fruit mouse filling. Sounds like an odd combination. Is it for a cat cake?   Oh. Mousse filling. Are you filling a moose? I've always had this idea of a dessert in the form of a moose-shaped hollow candy shell, filled with mousse: a mousse moose.
Regular icing?   Professional icing?   I'm confused: I wasn't aware that icing accepted paychecks.
Good idea: you're already incorrigible enough.
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