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ABC's The Lookout last night.... - Page 8

post #106 of 117
Quote:
Originally Posted by ibeeflower View Post

I saw the video and it seemed like a joke. I'm not saying the "panel of experts" don't eat cake but to call them experts because one jumps out of cake, the other one is a beefcake, one a little girl who dresses in cupcake dresses and the last one is a guy who swallows food without tasting it,is a bit crazy. This seemed more like a plug for Betty Crocker. It just gave me that vibe. 

Oh wow! I didn't even think of that, but I bet you're right! How much did they pay for that product placement? Too funny.

post #107 of 117
Quote:
Originally Posted by hbquikcomjamesl View Post

I would say that a cake from a good box mix, made with quality additional ingredients, and frosted with a good all-real-butter BC, trumps a scratch cake made from inferior ingredients and frosted with, say, all-shortening pseudo-BC.

 

That said, I will also say that every box mix cake I've had in at least the past 20 years, that didn't have a strong flavor of its own (e.g., DH spice, or a spice cake made by adding spices to a yellow cake mix), has seemed to have a disagreeably coconut-like note to the flavor (which is to say that I find even the slightest coconut-like note in any flavor to be disagreeable). Not sure if it's something in the mix, or if it's something imparted to it by the use of Canola oil. (I may try doing a plain white or yellow cake with corn oil instead, just to see if it is the oil, but my impression was that Canola was supposed to be devoid of any flavor of its own).

 

I swear, I distinctly recall that the box mixes from my childhood called for milk, rather than water, and I don't remember them calling for oil (butter, maybe) until they all started advertising "pudding in the mix".

 

Oh, and to the corned beef hash fans: I like Spam. I like it panfried in a generous wipe of oil; I like it with eggs; I like it in scalloped potatoes; I like it with waffles; I like it in that ultimate Hawaiian delicacy, Spam musubi (hold the nori on mine, please.) And remarkably, while turkey bacon is only a little bit closer to the taste and texture of pork bacon than it was when it was first introduced, turkey Spam tastes exactly like pork Spam.

My grandparents get a distinctly fishy taste from canola oil.

 

My brother's girlfriend is Hawaiian and she eats Spam, all the time, like it is meat or something. My brother always makes fun of her, but it is good natured.

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #108 of 117

i can taste the coconut flavor too. i thought i was the only one. I also taste the chemical aftertaste, but i think a lot of people don't realize that's what it is. 

 

as for the 'people like what they like" that may be true, but I don't think there is anything wrong with trying to educate people and encouraging new taste experiences, especially in light of evidence that the glut of prepackaged foods on the market are harmful to the body in more ways than one. 

 

My BF never liked salmon or oysters. I treated him to some new recipes and techniques, now he can't get enough. He's always on the lookout for a new oyster bar to try.

 

nothing wrong with staking your reputation offering something better and yeah, i'm going to say it's better. a well crafted cake from scratch is a thing of beauty and delight. Even with the most humble of decorations, it's a sensory treat. 

 

will that stop people from eating canned hash? Hell no! LOL  But there is a time and place for both.

post #109 of 117
Quote:
Originally Posted by kaylawaylalayla View Post

I didn't mean a corn beef hash cake lol I meant like a 3d cake of a can of corn beed hash :p

That's not so scary an idea; after all, it's been done with a Spam can:

 

 

And for some reason, most people seem to find Spam scarier than corned beef hash.

 

(On both of my two trips to Hawaii, my last morning before flying home, I went to Lulu's, at the Diamond Head end of Waikiki [near the Honolulu Zoo], and had a breakfast that any Monty Python fan would appreciate: Spam, egg, Spam, rice, and Spam.)

 

And of course, Spam is meat. Classic pork Spam is a seasoned mix of ham and picnic shoulder. Turkey Spam is made from turkey breast, seasoned to taste exactly like pork Spam.

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

Reply
post #110 of 117
Spam a lot lol
Hey everybody! Check out google.com ! This is clearly an attempt to direct traffic onto that site and away from cake central. Because everyone knows you can only have one browser open!
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Hey everybody! Check out google.com ! This is clearly an attempt to direct traffic onto that site and away from cake central. Because everyone knows you can only have one browser open!
Reply
post #111 of 117

Anybody care for some "Lobster Thermidor aux crevettes with a Mornay sauce, garnished with truffle pâté, brandy, and a fried egg on top, and Spam"?

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

Reply

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

Reply
post #112 of 117
Quote:
Originally Posted by Carrie789 View Post

 And, you could have the most vile cake and there would be people who love it. As long as I can eat what I like, and most of my customers are happy, why should I care what anyone else eats?

 

Quote:
Originally Posted by Annabakescakes View Post


oh absolutely. And Swiss Cake atolls and Snowballs, and Zebra cakes...basically any cake that can sit in a box on a shelf for a year is vile. And I used to eat them when I was a kid, I can't get past the thought of it now, let alone the smell. They taste like crap.

I do gluten free cakes and was testing recipes. There are various versions online for a gf chocolate cake made with canned beans. I fell for all the reviews from people who "loved" the cake. I can't think of a way to describe the taste, but the smell of beans was strong and got more pungent in the next couple of days.  That was a vile cake!

post #113 of 117
Quote:
Originally Posted by Carrie789 View Post

 And, you could have the most vile cake and there would be people who love it. As long as I can eat what I like, and most of my customers are happy, why should I care what anyone else eats?

 

Quote:
Originally Posted by Annabakescakes View Post


oh absolutely. And Swiss Cake atolls and Snowballs, and Zebra cakes...basically any cake that can sit in a box on a shelf for a year is vile. And I used to eat them when I was a kid, I can't get past the thought of it now, let alone the smell. They taste like crap.

I do gluten free cakes and was testing recipes. There are various versions online for a gf chocolate cake made with canned beans. I fell for all the reviews from people who "loved" the cake. I can't think of a way to describe the taste, but the smell of beans was strong and got more pungent in the next couple of days.  That was a vile cake!

post #114 of 117

I like music, but I don't appreciate classical compositions--and i surely won't spend the money on box seats to the symphony.  I'll stick to itunes or the radio.  I am not a connoisseur of live, classical music (the only live music I like involves dancing, swaying and having my shoes stick to the floor at the end of the night. Call me a bumpkin, but I'll stick to Cracker on the radio. 

 

Box mix is the radio. Scratch baking is a live performance. (and like being a musician, your first performance isn't awesome. it takes a lot of practice to make it worth a ticket price).  

 

 

so that and...

 

 

 

SWISS CAKE ROLLS!!!!! 

post #115 of 117
Quote:
Originally Posted by Carrie789 View Post

Quote:
Originally Posted by Carrie789 View Post

 And, you could have the most vile cake and there would be people who love it. As long as I can eat what I like, and most of my customers are happy, why should I care what anyone else eats?

 

Quote:
Originally Posted by Annabakescakes View Post


oh absolutely. And Swiss Cake atolls and Snowballs, and Zebra cakes...basically any cake that can sit in a box on a shelf for a year is vile. And I used to eat them when I was a kid, I can't get past the thought of it now, let alone the smell. They taste like crap.

I do gluten free cakes and was testing recipes. There are various versions online for a gf chocolate cake made with canned beans. I fell for all the reviews from people who "loved" the cake. I can't think of a way to describe the taste, but the smell of beans was strong and got more pungent in the next couple of days.  That was a vile cake!

I saw that recipe, and I am so glad i had a cabinet full of gluten free flours, because I was tempted to try it! I will take your word for it, because that was my first thought, but then read all those reviews.... Thanks for the tip!

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
post #116 of 117
Quote:
Originally Posted by lorieleann View Post

I like music, but I don't appreciate classical compositions--and i surely won't spend the money on box seats to the symphony.  I'll stick to itunes or the radio.  I am not a connoisseur of live, classical music (the only live music I like involves dancing, swaying and having my shoes stick to the floor at the end of the night. Call me a bumpkin, but I'll stick to Cracker on the radio. 

 

Box mix is the radio. Scratch baking is a live performance. (and like being a musician, your first performance isn't awesome. it takes a lot of practice to make it worth a ticket price).  

 

 

so that and...

 

 

 

SWISS CAKE ROLLS!!!!! 

LMAO!

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
post #117 of 117
Quote:
Originally Posted by Annabakescakes View Post

I saw that recipe, and I am so glad i had a cabinet full of gluten free flours, because I was tempted to try it! I will take your word for it, because that was my first thought, but then read all those reviews.... Thanks for the tip!

My favorite source for gluten free recipes (and awesome recipes in general) is http://bravetart.com/recipes/

Stella, the site author was Pastry Chef of the year 2012. She's a pastry chef in Kentucky at a French restaurant. She want to pastry schools in France and Japan! She is awesome!
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