On 12/5/2019 3:39 PM, Cindy Hamilton wrote:
> On Thursday, December 5, 2019 at 3:18:40 PM UTC-5, dsi1 wrote:
>> On Thursday, December 5, 2019 at 5:23:00 AM UTC-10, Cindy Hamilton wrote:
>>> On Thursday, December 5, 2019 at 9:34:12 AM UTC-5, jmcquown wrote:
>>>> On 12/5/2019 9:31 AM, Ophelia wrote:
>>>>> "dsi1"Â* wrote in message
>>>>> ...
>>>>>
>>>>> On Thursday, December 5, 2019 at 12:48:49 AM UTC-10, Cindy Hamilton wrote:
>>>>>> On Wednesday, December 4, 2019 at 5:56:02 PM UTC-5, dsi1 wrote:
>>>>>>> On Wednesday, December 4, 2019 at 12:37:42 PM UTC-10, graham wrote:
>>>>>>>> On 2019-12-04 2:59 p.m., wrote:
>>>>>>>>> On Wednesday, December 4, 2019 at 4:50:35 AM UTC-6, Cindy
>>>>>> Hamilton > > > wrote:
>>>>>>>>>>
>>>>>>>>>> On Tuesday, December 3, 2019 at 5:11:43 PM UTC-5, > > >>
>>>>>> wrote:
>>>>>>>>>>>
>>>>>>>>>>> Do they not offer a self-rising cornmeal?
>>>>>>>>>>
>>>>>>>>>> I've never seen the point in self-rising anything.Â* I have
>>>>>> baking > > >> powder
>>>>>>>>>> and baking soda.Â* It's the work of a few seconds to add it to
>>>>>> the > > >> other
>>>>>>>>>> dry ingredients.
>>>>>>>>>>
>>>>>>>>>> What do you do when non-self-rising is called for?Â* Stock both
>>>>>>>>>> kinds?
>>>>>>>>>>
>>>>>>>>>> Cindy Hamilton
>>>>>>>>>>
>>>>>>>>> Well, since I'm not a baker, I don't buy or store non
>>>>>> self-rising > > > flour or
>>>>>>>>> cornmeal.Â* But why buy and store separate ingredients to add
>>>>>> when > > > they're already in flour or cornmeal?Â* That's like buying
>>>>>> powdered > > > milk to drink
>>>>>>>>> and having to mix it when you can buy milk in a jug at the store.
>>>>>>>>> incorporated into either
>>>>>>>>>
>>>>>>>> I can understand that. I am a baker and I stock SR, cake, AP and
>>>>>> bread
>>>>>>>> flours as well as baking powder and soda. In the UK, SR flour is >
>>>>>>> widely
>>>>>>>> available and is in the pantry of every home baker.
>>>>>>>> Graham
>>>>>>>
>>>>>>> I believe you. Self-rising flour was invented in the UK. Why did
>>>>>> that > create it? Beats me. It was introduced to the US but mostly it
>>>>>> was > embraced by the cooks down South. Why mostly the South? Beats
>>>>>> me. OTOH, > the US has its own dry mix product which was introduced in
>>>>>> the 1930s - > Bisquick. It was popular even on this rock. I should try
>>>>>> SR flour since > I've heard about it for decades.
>>>>>>
>>>>>> Bisquick already has the fat (partially hydrogenated vegetable
>>>>>> shortening)
>>>>>> mixed in.Â* It's not the same as self-rising flour.
>>>>>>
>>>>>> Cindy Hamilton
>>>>>
>>>>> I never said that it was the same thing. The idea behind both products
>>>>> was to shorten the time that it took to make biscuits. I have a couple
>>>>> of dry mix products that I use - a pancake mix and a cornbread mix. As
>>>>> it goes, these products work brilliantly. Rest assured that I know it's
>>>>> not the same thing as SR flour.
>>>>>
>>>>> https://www.amazon.com/photos/shared...wEy6KBgKPkRuPU
>>>>>
>>>>>
>>>>> ===
>>>>>
>>>>> Â* That looks nice.
>>>>>
>>>> I can't tell what the heck it is.
>>>>
>>>> Jill
>>>
>>> Pancakes with some godawful white goo on them. I know dsi1
>>> mentioned once what they use on pancakes on his rock, but
>>> it has mercifully passed from my memory.
>>>
>>> Cindy Hamilton
>>
>> Blueberry pancakes with coconut syrup is too hard for your brain to process?
>
> Not difficult to process; I just forgot what that stuff is. It's
> frighteningly white. That's the titanium dioxide.
>
> It tastes of coconut, doesn't it? That's a non-starter for me.
> I like unsweetened coconut but my tolerance for sweetened coconut
> is pretty much limited to German's Chocolate Cake, where the coconut
> is a grace note rather than the melody.
>
> Maple syrup for me, although I much prefer waffles or french toast
> to pancakes.
>
> Cindy Hamilton
>
Agreed. Coconut doesn't belong on pancakes.

Jill