On Thu 13 Oct 2005 11:10:06a, Damsel wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>>
>> On Thu 13 Oct 2005 10:30:23a, Damsel wrote in rec.food.cooking:
>>
>> > I'm trying to decide between making a Hershey's Chocolate Cake or
>> > your Gingerbread. I need some comfort food.
>>
>> That's a hard choice, as I love both. Actually, sometimes I make both.
>> David only likes chocolate cake and the Hershey's is his favorite.
>> Sometimes I just have to have gingerbread!
>
> Well, I did go out and buy a lemon and a jar (it doesn't come in
> bottles anymore?) of molasses, so I'm ready to go. Does the
> gingerbread freeze well? Crash isn't much into sweets, and I really
> don't like eating an entire pan of whatever, just so it won't go to
> waste.

Yes, the gingerbread freezes very well, but I wouldn't freeze it with the
frosting. IIRC, I gave proportions for both a 9x9 and a 9x13 pan. Make
the smaller one. You WILL eat it all! :-)

>> >> > Carol, eating leftover pork steak with a little BBQ sauce on the
>> >> > side
>> >>
>> > We have an embarassing amount of pollack in the freezer.
>> > I'm going to go back and find your fish breading recipes. Crash
>> > prefers his fish cooked with breading. I like a little butter and
>> > believe it or not, ground cloves on mine.
>>
>> I prefer the breading, too. I remember your posting about the ground
>> cloves but I haven't gotten up enough nerve for that. I had a very bad
>> experience with oil of cloves once, and I can only use cloves in minute
>> amounts. Maybe one day...
>
> Seriously, don't do it. I know I get woozy just thinking about the
> smell of cloves in the packing material they put on gums after
> periodontal surgery. If I'd ever had that stuff in my mouth, I'd never
> go near anything with cloves again. No need to waste a perfectly good
> piece of fish.

That's sort of what happened to me, only it was a school nurse that put so
much oil of cloves on the wad of cotton that it literally burned the inside
of my mouth.

>> When my aunt would pan fry fish without breading, I usually sprinkled
>> it with Worcertershire sauce.
>
> Sorry ... that sounds perfectly ghastly to me. A little lemon juice
> and a sprinkle of pepper, and I'm on my way.

I haven't used WS on fish in many years, but I remember liking it at the
time. Of course, I didn't much like fish at the time, so I probably doused
it to kill the taste. LOL!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974