On Fri, 09 Jul 2004 22:31:43 GMT, "Adam Schwartz"
> wrote:

> For a few days I had been looking for good recipies for hummus and
>falafels. Then, at work, my boss asked me to make baba ganoush from the
>recipe in his "Joy of Cooking". I was surprised to find a recipe for baba
>ganoush in JoC, so I looked in the index, and found recipies for hummus as
>well as falafel. When I came home from work, I immediately opened my JoC
>and looked for the falafel recipe in the index. No luck. I searched for
>hummus. It wasn't there either. It doesn't even have a recipe for baba
>ganoush. I have the 2004 spiral bound edition. Where are the recipies?
>I'm very dissapointed.
>
>-Adam
>

Adam,
Did you try Googling for "Hummus Recipes" on the Google "Groups"
search engine? Check this out...

http://groups.google.com/groups?q=hu...=Google+Search

This is most likely the 2004 version of Joy of Cooking!

Regards,
Bill

The recipes are in the new edition, and are on the CD ROM version of
the cookbook.
Look at:
http://www.amazon.com/exec/obidos/tg...96164?v=glance
The new edition is only a ghostly approximation of the old. The famous
tuna noodle casserole has been crucified.
Cheers,
Kent

Adam Schwartz wrote:
>
> For a few days I had been looking for good recipies for hummus and
> falafels. Then, at work, my boss asked me to make baba ganoush from the
> recipe in his "Joy of Cooking". I was surprised to find a recipe for baba
> ganoush in JoC, so I looked in the index, and found recipies for hummus as
> well as falafel. When I came home from work, I immediately opened my JoC
> and looked for the falafel recipe in the index. No luck. I searched for
> hummus. It wasn't there either. It doesn't even have a recipe for baba
> ganoush. I have the 2004 spiral bound edition. Where are the recipies?
> I'm very dissapointed.
>
> -Adam

"Kent H." > wrote in message
...

> The new edition is only a ghostly approximation of the old. The famous
> tuna noodle casserole has been crucified.

The new JoC definitely is lacking in some categories compared to the older
ones. It's better in other areas, though, such as various ethnic and
foreign
cuisines. It's also more modern in terms of not overcooking meat, etc.

I actually have three generations of JoC in my house, although I rarely
use the oldest one, as it's not much different from the 1970-something
edition.

Hal Laurent
Baltimore

On 10 Jul 2004 06:38:38 GMT, (Grismalkin)
wrote:

> I tried to make Yorkshire pudding, which I had never seen in my life, and I
> still use that recipe.

Ditto - it turns out fine every time and I've even learned
how to "wing it".


Practice safe eating - always use condiments

On 10 Jul 2004 06:38:38 GMT, (Grismalkin)
wrote:

> I tried to make Yorkshire pudding, which I had never seen in my life, and I
> still use that recipe.

Ditto - it turns out fine every time and I've even learned
how to "wing it".


Practice safe eating - always use condiments

Wayne wrote:

> Just for you, Nancy. This recipe was published by Chicago Metallic Co.
> in 1932 and printed on a label that was attached to their "Pineapple
> Upside-Down Cake Pan". I still have and use the pan that belonged to
> my mother.

I'm embarrassed to say, I don't think I posted a thank you to you for
posting this for me. Much appreciated, thank you.

nancy

Wayne wrote:

> Just for you, Nancy. This recipe was published by Chicago Metallic Co.
> in 1932 and printed on a label that was attached to their "Pineapple
> Upside-Down Cake Pan". I still have and use the pan that belonged to
> my mother.

I'm embarrassed to say, I don't think I posted a thank you to you for
posting this for me. Much appreciated, thank you.

nancy

Nancy Young > wrote in
:

> Wayne wrote:
>
>> Just for you, Nancy. This recipe was published by Chicago Metallic Co.
>> in 1932 and printed on a label that was attached to their "Pineapple
>> Upside-Down Cake Pan". I still have and use the pan that belonged to
>> my mother.
>
> I'm embarrassed to say, I don't think I posted a thank you to you for
> posting this for me. Much appreciated, thank you.
>
> nancy
>

You're very welcome, Nancy.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

On Sat, 10 Jul 2004 17:53:38 GMT, Wayne > arranged
random neurons, so they looked like this:

>Just for you, Nancy. This recipe was published by Chicago Metallic Co.
>in 1932 and printed on a label that was attached to their "Pineapple
>Upside-Down Cake Pan". I still have and use the pan that belonged to
>my mother.

<snip>

Just saw this thread (been out of town all weekend losing money in Las
Vegas...again. I have a terrific Pineapple Upside Down Cake recipe
that turns out very *pretty*, too - the pineapple rings look a bit
like Blackeyed Susans (and don't let the pitted prunes put you off -
they're a wonderful addition):

----- Now You're Cooking! v5.60 [Meal-Master Export Format]

Title: Volteado De Pina
Categories: mexican
Yield: 12 servings

3/4 c butter; softened
1/3 c sugar
1 1 lb.4 oz. sliced pineapple
pitted prunes
pecan halves
1 c sugar
3 eggs
1/2 c evaporated milk
2 c flour
2 1/2 ts baking powder
1/4 ts salt

Preheat oven to 350F. Coat bottom and sides of a 9 1/2" springform pan
with
3 tablespoons butter. Sprinkle with 1/3 cup sugar. Drain pineapple,
reserving 1/2 cup syrup. Arrange pineapple slices in an attractive
pattern
to cover bottom of pan. Cut any extra slices in half and stand at
sides of
pan. Place a prune in the center of each pineapple slice. Fill in
spaces
between slices with pecan halves with rounded sides down. Set pan
aside.

Place remaining butter and 1 cup sugar in a large bowl. Beat with
electric
mixer on medium speed until mixture is light and creamy. Add eggs.
Beat
until fluffy. Add milk and reserved pineapple syrup. Bet until
blended. In
a sifter, combine flour, baking powder and salt. Sift in 3 parts into
creamed mixture, beating after each addition until just blended. Bet
at
high speed 1 min. Carefully pour batter over pineapple in prepar4ed
pan,
spreading evenly. Bake 45 - 55 mins, until a wooden pick inserted in
center
of cake comes out clean. Cool in pan on a rack. Remove side of pan.
Invert
cake on a serving plate. Remove pan bottom. Makes one 9 1/2" cake.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Regime Change Begins At Home."

To reply, remove replace "spaminator" with "cox"

Terry Pulliam Burd > wrote in
:

> Just saw this thread (been out of town all weekend losing money in Las
> Vegas...again. I have a terrific Pineapple Upside Down Cake recipe
> that turns out very *pretty*, too - the pineapple rings look a bit
> like Blackeyed Susans (and don't let the pitted prunes put you off -
> they're a wonderful addition):

< snip >

I'm partial to my batter, Terry, but I've got to try the pitted prunes and
pecans. Sounds delicious!

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

"Wayne" > wrote in message
...
>
> You're very welcome, Nancy.
>
> --
> Wayne in Phoenix
>
> If there's a nit to pick, some nitwit will pick it.

I saved the recipe, too, so I should also say thank you! It looks great!

One question--you mentioned that you use a deep 10-inch skillet--do you
think I could use a couple of not-so-deep 9" cake pans, instead? I'm in
Japan and I can't easily find a 10" cake pan here, and wouldn't be able to
fit a 10-inch skillet in my oven (my oven is big by Japanese standards, but
puny by North American standards).

I checked on NordicWare's website and couldn't find anything about a
Pineapple Upside Down cake pan. I know amazon carries it, now if only
amazon.co.jp would carry it, as well. But in the meantime, I supposed I can
use any 8-cup capacity pan (amazon says the pan holds 8 cups)?

rona

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

"Wayne" > wrote in message
...
>
> You're very welcome, Nancy.
>
> --
> Wayne in Phoenix
>
> If there's a nit to pick, some nitwit will pick it.

I saved the recipe, too, so I should also say thank you! It looks great!

One question--you mentioned that you use a deep 10-inch skillet--do you
think I could use a couple of not-so-deep 9" cake pans, instead? I'm in
Japan and I can't easily find a 10" cake pan here, and wouldn't be able to
fit a 10-inch skillet in my oven (my oven is big by Japanese standards, but
puny by North American standards).

I checked on NordicWare's website and couldn't find anything about a
Pineapple Upside Down cake pan. I know amazon carries it, now if only
amazon.co.jp would carry it, as well. But in the meantime, I supposed I can
use any 8-cup capacity pan (amazon says the pan holds 8 cups)?

rona

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

Adam Schwartz wrote:

> For a few days I had been looking for good recipies for hummus and
> falafels. Then, at work, my boss asked me to make baba ganoush from the
> recipe in his "Joy of Cooking". I was surprised to find a recipe for baba
> ganoush in JoC, so I looked in the index, and found recipies for hummus as
> well as falafel. When I came home from work, I immediately opened my JoC
> and looked for the falafel recipe in the index. No luck. I searched for
> hummus. It wasn't there either. It doesn't even have a recipe for baba
> ganoush. I have the 2004 spiral bound edition. Where are the recipies?
> I'm very dissapointed.

I would be disappointed if my boss asked me to make baba ganoush. I would be
incensed if he insisted that it be a particular recipe.

"Wayne" > wrote in message
...
>
> Rona, you certainly can adapt the recipe for a smaller pan. In this case
> I would reduce the topping of brown sugar and butter by half - 1/2 cup
> brown sugar and 1/4 cup butter for each 9" pan. Use as much of the
> pineapple and cherries as will fit.
>

But wouldn't it be decadent if I used the full topping recipe for each pan
:-)! But perhaps it would be a bit too sweet.

> When you pour in the batter, only fill each pan 2/3 full as it tends to
> rise quite high.
>

Ah. I was wondering about that. Thanks for mentioning it!

> I never thought of ovens in other cultures. You can even bake this in a
> square pan, so please use whatever fits the best in your oven, adjusting
> the amount of topping and batter accordingly.
>

I may go for a square (though I'd have to buy one!). My mother used to make
pineapple upside-down cake in a square pan, so it would bring back memories
of my childhood :-).

> I'm afraid you may not be able to use the NordicWare pan, as it is 10" in
> diameter. :-(
>

I can fit a 10" cake pan in my oven, but not a 10" skillet because of the
handle. I'm still pretty pleased with my oven, though, since during my
previous stay in Japan, I could only fit an 8" square or 9" round! Now I
can get a 9x13 pan *if* the rims aren't too wide, or a 12" round at the
most.

> Best of luck, and do let us know how it works out for you.
>

Will do! Hopefully next week I'll get it done. I've had a craving for
pineapple upside-down cake lately so your post was timely!

Thanks again!

rona
--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

"Rona Yuthasastrakosol" > wrote in
:

> "Wayne" > wrote in message
> ...
>>
>> Rona, you certainly can adapt the recipe for a smaller pan. In this
>> case I would reduce the topping of brown sugar and butter by half -
>> 1/2 cup brown sugar and 1/4 cup butter for each 9" pan. Use as much
>> of the pineapple and cherries as will fit.
>>
>
> But wouldn't it be decadent if I used the full topping recipe for each
> pan
>:-)! But perhaps it would be a bit too sweet.

It would indeed be decadent! It might make a bit too much syrup for the
amount of cake, though. Perhaps reducing it by 1/3 instead of 1/2.

>
>> When you pour in the batter, only fill each pan 2/3 full as it tends
>> to rise quite high.
>>
>
> Ah. I was wondering about that. Thanks for mentioning it!
>
>> I never thought of ovens in other cultures. You can even bake this in
>> a square pan, so please use whatever fits the best in your oven,
>> adjusting the amount of topping and batter accordingly.
>>
>
> I may go for a square (though I'd have to buy one!). My mother used
> to make pineapple upside-down cake in a square pan, so it would bring
> back memories of my childhood :-).

The square should work well, and a square pan would hold more batter than
a round pan of a diameter the same dimension as a square pan across.
Evoking a childhood memory is a great thing, too/

>> I'm afraid you may not be able to use the NordicWare pan, as it is
>> 10" in diameter. :-(
>>
>
> I can fit a 10" cake pan in my oven, but not a 10" skillet because of
> the handle. I'm still pretty pleased with my oven, though, since
> during my previous stay in Japan, I could only fit an 8" square or 9"
> round! Now I can get a 9x13 pan *if* the rims aren't too wide, or a
> 12" round at the most.

Oh, then if you can, I would try to use a 10" pan, square or round. It's
actually hard for me to imagine an oven that small, but I realize the
Japanese don't share the same cooking/baking techniques as the West. My
toaster oven is almost that large. :-)

>> Best of luck, and do let us know how it works out for you.
>>
>
> Will do! Hopefully next week I'll get it done. I've had a craving
> for pineapple upside-down cake lately so your post was timely!

I hope it turns out perfectly for you. Enjoy!

>
> Thanks again!
>
> rona

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

kalanamak wrote:

> This is odd. I follow the old JOC to the letter for meat dishes, which I
> can't sample as I cook, and everyone raves and has seconds. I've never
> had a flop. The bisquits, cakes, pies, etc. all turn out beautifully.
> I haven't cooked from the NJOC.
> blacksalt

I agree. I've never had a problem with anything from Joy (classic JoC, not
NJoC). When I was younger and first got the book it did take a minute to get
used to the recipe format though.
Goomba

On Fri, 16 Jul 2004 13:14:05 -0400, Goomba >
wrote:

>kalanamak wrote:
>
>> This is odd. I follow the old JOC to the letter for meat dishes, which I
>> can't sample as I cook, and everyone raves and has seconds. I've never
>> had a flop. The bisquits, cakes, pies, etc. all turn out beautifully.
>> I haven't cooked from the NJOC.
>> blacksalt
>
>I agree. I've never had a problem with anything from Joy (classic JoC, not
>NJoC). When I was younger and first got the book it did take a minute to get
>used to the recipe format though.
>Goomba

I've only used NJoC; the format of the classic JoC turned me off for
some reason I can't quite pin down. I can attest, though, to never
having a flop with NJoC; its recipes are excellent and I get rave
reviews from everyone.

Leo

"Wayne" > wrote in message
...

>
> Oh, then if you can, I would try to use a 10" pan, square or round. It's
> actually hard for me to imagine an oven that small, but I realize the
> Japanese don't share the same cooking/baking techniques as the West. My
> toaster oven is almost that large. :-)
>

For baking it's not so much the techniques but the size/volume. Even cookie
recipes in Japan, for example, will make only 1 or 2 dozen cookies at the
most. They tend to do food on a smaller scale (which would help explain why
there are fewer obese people in Japan). It's a bit of a pain for those of
us with USian recipes, since I usually have to scale things down.

Still haven't made the cake--soon, though!

rona
--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

"Wayne" > wrote in message
...

>
> Oh, then if you can, I would try to use a 10" pan, square or round. It's
> actually hard for me to imagine an oven that small, but I realize the
> Japanese don't share the same cooking/baking techniques as the West. My
> toaster oven is almost that large. :-)
>

For baking it's not so much the techniques but the size/volume. Even cookie
recipes in Japan, for example, will make only 1 or 2 dozen cookies at the
most. They tend to do food on a smaller scale (which would help explain why
there are fewer obese people in Japan). It's a bit of a pain for those of
us with USian recipes, since I usually have to scale things down.

Still haven't made the cake--soon, though!

rona
--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***