Ward Abbott wrote:
> On Mon, 30 Jan 2006 02:59:36 GMT, "Beth" >
> wrote:
>
>>Hey now! I have many great hobbies but I like to get new ones! Isn't it a
>>good trait that I want to learn how to do it without a box mix?!?!
>
> I would defy you to be able to tell the difference between a "scratch"
> cake and a Duncan Hines Deluxe mix. You would choose the Duncan
> Hines mix.

We used to do cakes in my restaurants, for banquet customers. We
discovered early on that if you asked people what they wanted, it was
almost always a cake from scratch. But if you let them taste side by
side, they almost always chose the box mix. They're more intensely
flavored, sweeter, and more moist because of all the extra chemicals and
humectants they put into them. They have more - new word - "cakeness" to
them. Same principle as, if two are good, four are better.

> Vinegar is acid. Lemon or lime juice would be an acceptable
> substitute in a pinch. A small bottle of vinegar would be essential
> in any kitchen from making a quick vinaigrette to cleaning a crystal
> vase.

Exactly.

Pastorio