On Mar 16, 4:42*pm, Cindy Fuller >
wrote:
> Just when you think you've seen it all... *Last Wednesday's Seattle
> Times had a feature on spray pancake batter. *I am NOT making this up. *
> It comes in a Reddi Wip-type container that you spritz into the frying
> pan or onto the griddle. *As my co-worker asked, "What's so hard about
> stirring water or milk into pancake mix?"
>

Oh, the old-fashioned from-the-scratch approach... Buy the instant
powder at Target and stir. Nice to see you look down on others.

>
> Another sure sign that the apocalypse is at hand.
>
> Cindy
>
> --
> C.J. Fuller
>
> Delete the obvious to email me

On Mar 17, 8:28*pm, wrote:
> On Mar 17, 11:39*am, "Michael Kuettner" > wrote:
>
> > "Sqwertz" schrieb :> >>
> > > wrote:
>
> > >> I have a great idea. Instead of wasting hours in this pointless
> > >> discussion, why doesn't somebody buy the can, make very thin crepes/
> > >> blini, fill them with caviar, onions and sour cream or with nutella,
> > >> and tell us how it tastes and holds up. Isn't taste somewhat of a
> > >> factor when evaluating food?
>
> > > You must really love this stuff since you're taking so much offense.
>
> Haven't tried it yet. May buy it from Costco next time I'm there. Has
> the 1 kilo Mozarella di Bufala returned to Costco yet?
>
> The idea seems reasonable: it's like spray-painting instead of brush-
> painting. The unknown is the taste and the ingredients. How much
> garbage do they add to the basic recipe?
>

OK, found the ingredients:

http://www.batterblaster.com/products.php

Ingredients
Filtered water
Organic wheat flour (unbleached)
Organic cane sugar
Organic whole egg solids
Organic soybean powder
Sodium lactate (lactic acid from beet sugar)
DiCalcium phosphate and Sodium bicarbonate (baking soda) (leavening
agents)
Organic rice bran extract propellant

What is soybean powder doing there?

>
>
> > > Price is a bigger factor in this situation. *A basic pancake is just
> > > that - a pancake. *You can't make it better by putting it in a can.
>
> Sadly, if I don't pay enough attention, that's exactly where my
> pancakes go - straight into the can.
>
>
>
> > Wouldn't that be a cancake then ?
>
> That's our house policy: we eat what we can; what we can not - we
> can.

On Mar 17, 7:44*pm, Serene Sprat > wrote:
> Mark Thorson wrote:
> > Nancy2 wrote:
> >> On Mar 16, 8:18 pm, Mark Thorson > wrote:
> >>> jmcquown wrote:
>
> >>>> Crepes aren't difficult; just tilt the pan quickly after pouring a scant
> >>>> amount of batter into a very hot pan. *But you knew that, Mark!
> >>> And that technique uses the OUTSIDE of the pan,
> >>> not the interior. *You dip the pan into the
> >>> batter, then hold it upside down over the flame.
> >> Aw, c'mon, Mark, don't try and tell us that you are so inept in the
> >> kitchen that you have to resort to one of those useless gizmos!
>
> > I've never actually made a crepe.
>
> Me, neither. I have no idea why they intimidate me so. I make candy,
> ferpetesake. I shouldn't feel cowed by crepes.
>
> Serene

Just try it - you can eat the ones that aren't perfect, after all.
They are fun to make. I make about 45 or so for my "Party Torte"
recipe - layer them in paper towel until I'm done making all of them -
I usually have two pans going at once. They also are an integral part
of my "Crepes Frangipani" (from BH & G) recipe, which is to die for.

I kind of like making things like souffle - crepes - and those
Scandinavian rosette (fried) cookies. Repetitious, yes, tricky,
maybe, but fun.

I made a cheese souffle this week - for some reason I thought I needed
to double the recipe (it's great left-over, although you might not
think so) - so I had two dishes full, collared with wax paper, and
over-the-top. Beautiful and tasty!

N.

On Mar 17, 10:55*pm, wrote:
> On Mar 17, 8:28*pm, wrote:
>
>
>
>
>
> > On Mar 17, 11:39*am, "Michael Kuettner" > wrote:
>
> > > "Sqwertz" schrieb :> >>
> > > > wrote:
>
> > > >> I have a great idea. Instead of wasting hours in this pointless
> > > >> discussion, why doesn't somebody buy the can, make very thin crepes/
> > > >> blini, fill them with caviar, onions and sour cream or with nutella,
> > > >> and tell us how it tastes and holds up. Isn't taste somewhat of a
> > > >> factor when evaluating food?
>
> > > > You must really love this stuff since you're taking so much offense.
>
> > Haven't tried it yet. May buy it from Costco next time I'm there. Has
> > the 1 kilo Mozarella di Bufala returned to Costco yet?
>
> > The idea seems reasonable: it's like spray-painting instead of brush-
> > painting. The unknown is the taste and the ingredients. How much
> > garbage do they add to the basic recipe?
>
> OK, found the ingredients:
>
> http://www.batterblaster.com/products.php
>
> Ingredients
> Filtered water
> Organic wheat flour (unbleached)
> Organic cane sugar
> Organic whole egg solids
> Organic soybean powder
> Sodium lactate (lactic acid from beet sugar)
> DiCalcium phosphate and Sodium bicarbonate (baking soda) (leavening
> agents)
> Organic rice bran extract propellant
>
> What is soybean powder doing there?
>
>
>
>
>
> > > > Price is a bigger factor in this situation. *A basic pancake is just
> > > > that - a pancake. *You can't make it better by putting it in a can..
>
> > Sadly, if I don't pay enough attention, that's exactly where my
> > pancakes go - straight into the can.
>
> > > Wouldn't that be a cancake then ?
>
> > That's our house policy: we eat what we can; what we can not - we
> > can.- Hide quoted text -
>
> - Show quoted text -- Hide quoted text -
>
> - Show quoted text -

That's so the commoners will think it's healthy.

N.