Had two articles on kitchen gadgets - and two very different *levels*
of kitchen gadgets. Muy damned 'spensive, Loosey a

http://www.latimes.com/features/food...,5986855.story

http://preview.tinyurl.com/2btj44e

And in completely the other direction:

http://www.latimes.com/features/food...,2990535.story

http://preview.tinyurl.com/24qyowq

And then there was the "Culinary SOS" weekly segment that I am *so*
going to try at the first available opportunity - and if anyone beats
me to the punch, please lemmeno if it turned our as yummy as it looks:

@@@@@ Now You're Cooking! Export Format

Warm Sticky Toffee Cake

desserts

english toffee sauce
1 1/2 cups heavy cream
3/4 cup plus 1 tablespoon; cut into 1/2 inch pieces
1 1/2 cups dark brown sugar
3/4 cup maple syrup
toffee cake
2 tablespoons Butter; plus extra for ramekins
sugar for dusting the ramekins
1/2 teaspoon baking soda
1/2 cup plus 2 tablespoons boiling water
3/4 cup plus 2 1/2 teaspoons flour
pinch salt
3/8 teaspoon baking powder
1 cup plus 1 1/2 teaspoons dark; brown sugar
1/4 teaspoon vanilla extract
1 egg
3/4 cup coarsely chopped dates
hot prepared toffee sauce
whipped mascarpone cream, cream or; ice cream

In a large heavy-bottom saucepan, combine the cream, butter, brown
sugar and maple syrup. Bring to a boil over high heat, whisking
frequently. Once the mixture comes to a boil, remove from heat. Blend
the mixture using an immersion blender until thickened and emulsified.
Alternatively, the mixture can be blended in batches using a standard
blender (be careful as
the mixture is very hot). This makes 4 cups sauce.

1. Heat the oven to 350 degrees. Grease 6 (6-ounce) ramekins with
butter, and dust with sugar. In a saucepan, whisk the baking soda into
the boiling water.

2. In a large bowl, whisk together the flour, salt and baking powder.

3. In the bowl of a stand mixer fitted with the paddle attachment, or
in a large bowl using an electric mixer, beat the butter, brown sugar
and vanilla until fully incorporated.

4. To the butter mixture, add the egg and beat until fully
incorporated. Over low speed, slowly and gently add the dry
ingredients, scraping the bowl to make sure the batter is fully mixed.

6. Over low speed, slowly stream the hot water into the batter. Add
the dates and continue mixing over low speed until the batter
thickens. This makes about 2 cups batter.

7. Divide the batter between the prepared ramekins. Bake until the
cakes are a dark, caramel color, about 45 minutes.

8. Remove the ramekins and cool the cakes for 5 minutes, then invert
the cakes onto a rack over a rimmed baking sheet. Pour the hot toffee
sauce onto the cakes until they seem saturated (extra sauce will pool
at the bottom, this can be gathered for additional glazing and
serving), then glaze the cakes a second time with the sauce.

9. Set the cakes aside for about 30 minutes to set up and cool. The
cakes can be made a few hours in advance and held on a baking sheet,
loosely covered with plastic wrap, at room temperature.

10. To serve, cover each cake with one-fourth cup warm toffee sauce.
Serve with a generous quenelle or dollop of mascarpone cream or
whipped cream, or scoop of ice cream.

Notes: Westside Tavern

Yield: 6 - 8

Preparation Time: 2 hou

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

On Dec 2, 3:47*pm, Andy > wrote:
> Terry,
>
> Did you actually made the dishes?
>
> Or did you just barf up a bunch of URLs?
>
> Andy

Please go back to looking for munchies in your recliner.

On Dec 2, 3:47*pm, Andy > wrote:
> Terry,
>
> Did you actually made the dishes?
>
> Or did you just barf up a bunch of URLs?
>
> Andy

what a snarky asshole thing to say! if you had read the post, she
said she was going to make the recipes very soon, not that she had
made the recipes.

harriet & critters

On Dec 2, 3:39*pm, Terry Pulliam Burd > wrote:
> Had two articles on kitchen gadgets - and two very different *levels*
> of kitchen gadgets. *Muy damned 'spensive, Loosey a
>
> http://www.latimes.com/features/food...hen-20101202,0,...
>
> http://preview.tinyurl.com/2btj44e
>
> And in completely the other direction:
>
> http://www.latimes.com/features/food...20101202,0,299...
>
> http://preview.tinyurl.com/24qyowq
>
> And then there was the "Culinary SOS" weekly segment that I am *so*
> going to try at the first available opportunity - and if anyone beats
> me to the punch, please lemmeno if it turned our as yummy as it looks:
>
> @@@@@ Now You're Cooking! Export Format
>
> Warm Sticky Toffee Cake
>
> desserts
>
> * english toffee sauce
> 1 1/2 cups heavy cream
> 3/4 cup plus 1 tablespoon; cut into 1/2 inch pieces
> 1 1/2 cups dark brown sugar
> 3/4 cup maple syrup
> * toffee cake
> 2 tablespoons Butter; plus extra for ramekins
> * sugar for dusting the ramekins
> 1/2 teaspoon baking soda
> 1/2 cup plus 2 tablespoons boiling water
> 3/4 cup plus 2 1/2 teaspoons flour
> * pinch salt
> 3/8 teaspoon baking powder
> 1 cup plus 1 1/2 teaspoons dark; brown sugar
> 1/4 teaspoon vanilla extract
> 1 *egg
> 3/4 cup coarsely chopped dates
> * hot prepared toffee sauce
> * whipped mascarpone cream, cream or; ice cream
>
> In a large heavy-bottom saucepan, combine the cream, butter, brown
> sugar and maple syrup. Bring to a boil over high heat, whisking
> frequently. Once the mixture comes to a boil, remove from heat. Blend
> the mixture using an immersion blender until thickened and emulsified.
> Alternatively, the mixture can be blended in batches using a standard
> blender (be careful as
> the mixture is very hot). This makes 4 cups sauce.
>
> 1. Heat the oven to 350 degrees. Grease 6 (6-ounce) ramekins with
> butter, and dust with sugar. In a saucepan, whisk the baking soda into
> the boiling water.
>
> 2. In a large bowl, whisk together the flour, salt and baking powder.
>
> 3. In the bowl of a stand mixer fitted with the paddle attachment, or
> in a large bowl using an electric mixer, beat the butter, brown sugar
> and vanilla until fully incorporated.
>
> 4. To the butter mixture, add the egg and beat until fully
> incorporated. Over low speed, slowly and gently add the dry
> ingredients, scraping the bowl to make sure the batter is fully mixed.
>
> 6. Over low speed, slowly stream the hot water into the batter. Add
> the dates and continue mixing over low speed until the batter
> thickens. This makes about 2 cups batter.
>
> 7. Divide the batter between the prepared ramekins. Bake until the
> cakes are a dark, caramel color, about 45 minutes.
>
> 8. Remove the ramekins and cool the cakes for 5 minutes, then invert
> the cakes onto a rack over a rimmed baking sheet. Pour the hot toffee
> sauce onto the cakes until they seem saturated (extra sauce will pool
> at the bottom, this can be gathered for additional glazing and
> serving), then glaze the cakes a second time with the sauce.
>
> 9. Set the cakes aside for about 30 minutes to set up and cool. The
> cakes can be made a few hours in advance and held on a baking sheet,
> loosely covered with plastic wrap, at room temperature.
>
> 10. To serve, cover each cake with one-fourth cup warm toffee sauce.
> Serve with a generous quenelle or dollop of mascarpone cream or
> whipped cream, or scoop of ice cream.
>
> Notes: *Westside Tavern
>
> Yield: 6 - 8
>
> Preparation Time: *2 hou
>
> Terry "Squeaks" Pulliam Burd
>
> --
>

i saw these also. lemme know how the toffee turns out.

harriet & critters

On Dec 2, 4:01*pm, Andy > wrote:
> And criter without a real name, I would add...
>
> Try this!!! It's delicious!!!
>
> Andy

learn how to spell before you become an english critic.

On Thu, 2 Dec 2010 16:48:48 -0800 (PST), "critters & me in azusa, ca"
> wrote:

>On Dec 2, 4:01*pm, Andy > wrote:
>> And criter without a real name, I would add...
>>
>> Try this!!! It's delicious!!!
>>
>> Andy
>
>learn how to spell before you become an english critic.

Andy's omitted/elided 't' from critter is obviously a typo... but your
lack of proper capitilization is simply typical CA low IQ.

On Thu, 02 Dec 2010 17:55:39 -0600, Andy > arranged random
neurons and said:

>"critters & me in azusa, ca" > wrote:
>
>> On Dec 2, 3:47*pm, Andy > wrote:
>>> Terry,
>>>
>>> Did you actually made the dishes?

Re-read the post and you'll see that there was only one recipe
involved and I clearly stated that I had not made it, but that I
thought it looked interesting.
>>>
>>> Or did you just barf up a bunch of URLs?
>>>
>>> Andy
>>
>> what a snarky asshole thing to say! if you had read the post, she
>> said she was going to make the recipes very soon, not that she had
>> made the recipes.
>>
>> harriet & critters
>
>
>It came off as a sales pitch, to my mind.

What, exactly, was I pitching? I posted links to the LA Times' food
section that had two articles on food gadgets. One very high end, one
very basic. I thought it interesting - and, IMHO, in order to pitch
sales, one must be a recipient of the sales' profits. I don't think
the LA Times is gonna cut me in.
>
>Tough!

So sad, Andy. I always liked you and tolerated your aberrations. This
was just way off, lad.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

On Thu, 2 Dec 2010 15:52:55 -0800 (PST), "critters & me in azusa, ca"
> arranged random neurons and said:

>i saw these also. lemme know how the toffee turns out.
>
Will do. I'm going to give this a shot when the family is here for
Christmas. I love guinea pigs who also happen to be family members :-)
>
Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

On Dec 2, 5:55*pm, Andy > wrote:
> "critters & me in azusa, ca" > wrote:
>
> > On Dec 2, 3:47 pm, Andy > wrote:
> >> Terry,
>
> >> Did you actually made the dishes?
>
> >> Or did you just barf up a bunch of URLs?
>
> >> Andy
>
> > what a snarky asshole thing to say! *if you had read the post, she
> > said she was going to make the recipes very soon, not that she had
> > made the recipes.
>
> > harriet & critters
>
> It came off as a sales pitch, to my mind.
>
What the heck do you think she was trying to sell? Subscriptions to
the LA Times?
>
> Andy

--Bryan

On Thu, 2 Dec 2010 15:50:09 -0800 (PST), Chemo the Clown wrote:

> On Dec 2, 3:47*pm, Andy > wrote:
>> Terry,
>>
>> Did you actually made the dishes?
>>
>> Or did you just barf up a bunch of URLs?
>>
>> Andy
>
> Please go back to looking for munchies in your recliner.

....or medicine in the cabinet.

your pal,
blake

On Thu, 2 Dec 2010 15:51:54 -0800 (PST), critters & me in azusa, ca wrote:

> On Dec 2, 3:47*pm, Andy > wrote:
>> Terry,
>>
>> Did you actually made the dishes?
>>
>> Or did you just barf up a bunch of URLs?
>>
>> Andy
>
> what a snarky asshole thing to say! if you had read the post, she
> said she was going to make the recipes very soon, not that she had
> made the recipes.
>
> harriet & critters

andy reads as well as he writes.

your pal,
blake

>

>
> Will do. I'm going to give this a shot when the family is here for
> Christmas. I love guinea pigs who also happen to be family members :-)
>
> Terry "Squeaks" Pulliam Burd
>
> --
>

Terry, in the list of ingredients for the English toffee, there is no
"butter" after "3/4 C. plus 1 T....." I'm assuming it's butter.

N.

On Thu, 2 Dec 2010 16:48:48 -0800 (PST), critters & me in azusa, ca wrote:

> On Dec 2, 4:01*pm, Andy > wrote:
>> And criter without a real name, I would add...
>>
>> Try this!!! It's delicious!!!
>>
>> Andy
>
> learn how to spell before you become an english critic.

hell, learn anything at all besides the names of checkout girls.

your pal,
blake

On Thu, 02 Dec 2010 21:27:06 -0600, Andy wrote:

> Brooklyn1 <Gravesend1> wrote:
>
>> On Thu, 2 Dec 2010 16:48:48 -0800 (PST), "critters & me in azusa, ca"
>> > wrote:
>>
>>>On Dec 2, 4:01*pm, Andy > wrote:
>>>> And criter without a real name, I would add...
>>>>
>>>> Try this!!! It's delicious!!!
>>>>
>>>> Andy
>>>
>>>learn how to spell before you become an english critic.
>>
>> Andy's omitted/elided 't' from critter is obviously a typo... but your
>> lack of proper capitilization is simply typical CA low IQ.
>
> A few more things than that.
>
> Andy

ah, tweedledum and tweedledumber discussing others' low IQs. could it be
better?

blake

On 03 Dec 2010 06:40:25 GMT, Wayne Boatwright wrote:

> On Thu 02 Dec 2010 09:56:12p, Terry Pulliam Burd told us...
>
>> On Thu, 02 Dec 2010 17:55:39 -0600, Andy > arranged random
>> neurons and said:
>>
>>>
>>>It came off as a sales pitch, to my mind.
>>
>> What, exactly, was I pitching? I posted links to the LA Times' food
>> section that had two articles on food gadgets. One very high end,
> one
>> very basic. I thought it interesting - and, IMHO, in order to pitch
>> sales, one must be a recipient of the sales' profits. I don't think
>> the LA Times is gonna cut me in.
>>>
>>>Tough!
>>
>> So sad, Andy. I always liked you and tolerated your aberrations.
> This
>> was just way off, lad.
>>
>> Terry "Squeaks" Pulliam Burd
>>
>
> His mental decline seems to be accelerating. Sad.

i think it's hilarious. but then, i'm a toxic poster.

your pal,
blake

On 12/3/2010 12:59 PM, blake murphy wrote:
> On 03 Dec 2010 06:40:25 GMT, Wayne Boatwright wrote:
>
>> On Thu 02 Dec 2010 09:56:12p, Terry Pulliam Burd told us...
>>
>>> On Thu, 02 Dec 2010 17:55:39 -0600, > arranged random
>>> neurons and said:
>>>
>>>>
>>>> It came off as a sales pitch, to my mind.
>>>
>>> What, exactly, was I pitching? I posted links to the LA Times' food
>>> section that had two articles on food gadgets. One very high end,
>> one
>>> very basic. I thought it interesting - and, IMHO, in order to pitch
>>> sales, one must be a recipient of the sales' profits. I don't think
>>> the LA Times is gonna cut me in.
>>>>
>>>> Tough!
>>>
>>> So sad, Andy. I always liked you and tolerated your aberrations.
>> This
>>> was just way off, lad.
>>>
>>> Terry "Squeaks" Pulliam Burd
>>>
>>
>> His mental decline seems to be accelerating. Sad.
>
> i think it's hilarious. but then, i'm a toxic poster.
>
> your pal,
> blake

It's sad that she posted a nice, informative post and he had to be rude.

--
Currently reading: To Try Men's Souls by Newt Gingrich and William
Forstchen

On Dec 3, 10:32*am, Andy > wrote:
> ravenlynne > wrote:
> > On 12/3/2010 12:59 PM, blake murphy wrote:
> >> On 03 Dec 2010 06:40:25 GMT, Wayne Boatwright wrote:
>
> >>> On Thu 02 Dec 2010 09:56:12p, Terry Pulliam Burd told us...
>
> >>>> On Thu, 02 Dec 2010 17:55:39 -0600, > *arranged random
> >>>> neurons and said:
>
> >>>>> It came off as a sales pitch, to my mind.
>
> >>>> What, exactly, was I pitching? I posted links to the LA Times' food
> >>>> section that had two articles on food gadgets. One very high end,
> >>> one
> >>>> very basic. I thought it interesting - and, IMHO, in order to pitch
> >>>> sales, one must be a recipient of the sales' profits. I don't think
> >>>> the LA Times is gonna cut me in.
>
> >>>>> Tough!
>
> >>>> So sad, Andy. I always liked you and tolerated your aberrations.
> >>> This
> >>>> was just way off, lad.
>
> >>>> Terry "Squeaks" Pulliam Burd
>
> >>> His mental decline seems to be accelerating. *Sad.
>
> >> i think it's hilarious. *but then, i'm a toxic poster.
>
> >> your pal,
> >> blake
>
> > It's sad that she posted a nice, informative post and he had to be
>
> rude.
>
> Too bad you need a support group so badly.
>
> However, you're entitled to your opinion.
>
> AND SO AM I!!! Don't you ever forget it!!!
>
> Andy

I don't think you are capable of having an opinion.

ravenlynne > wrote in news:idbbfd$ahb$4
@news.eternal-september.org:


>
> It's sad that she posted a nice, informative post and he had to be rude.
>



LOL!! That's the norm in this place!!

Some people *actually* do post about food, or recipes, then they have the
local dog pack start howling like the mutts they are and instead of using or
learning from what is posted, the mutts would rather degrade, decry, or scoff
at the posts.

It's one good reason why my killfile is so well populated.

--
Peter Lucas
Hobart
Tasmania

The act of feeding someone is an act of beauty,
whether it's a full Sunday roast or a jam sandwich,
but only when done with love.

Wayne wrote:

>> Had two articles on kitchen gadgets - and two very different
>> *levels* of kitchen gadgets. Muy damned 'spensive, Loosey a
>>
>> http://www.latimes.com/features/food...tchen-20101202,
>> 0,5986855.story
>
> The only thing I want is that $17,000 flash freezer. :-)

I'd like the rotary vacuum evaporator and a Vitamix blender. I'd also like a
freeze-drying chamber, but that's so exotic it didn't even make it into the
article!

Bob

On Fri, 03 Dec 2010 12:24:22 -0600, Andy wrote:

> blake murphy > wrote:
>
>> On Thu, 02 Dec 2010 21:27:06 -0600, Andy wrote:
>>
>>> Brooklyn1 <Gravesend1> wrote:
>>>
>>>> On Thu, 2 Dec 2010 16:48:48 -0800 (PST), "critters & me in azusa,
> ca"
>>>> > wrote:
>>>>
>>>>>On Dec 2, 4:01*pm, Andy > wrote:
>>>>>> And criter without a real name, I would add...
>>>>>>
>>>>>> Try this!!! It's delicious!!!
>>>>>>
>>>>>> Andy
>>>>>
>>>>>learn how to spell before you become an english critic.
>>>>
>>>> Andy's omitted/elided 't' from critter is obviously a typo... but
> your
>>>> lack of proper capitilization is simply typical CA low IQ.
>>>
>>> A few more things than that.
>>>
>>> Andy
>>
>> ah, tweedledum and tweedledumber discussing others' low IQs. could it
> be
>> better?
>>
>> blake
>
> No Legs,
>
> How long ago did your brain short circuit???
>
> Andy

my brain is working fine. yours is not.

blake

On Fri, 03 Dec 2010 12:32:03 -0600, Andy wrote:

> ravenlynne > wrote:
>
>> On 12/3/2010 12:59 PM, blake murphy wrote:
>>> On 03 Dec 2010 06:40:25 GMT, Wayne Boatwright wrote:
>>>
>>>> On Thu 02 Dec 2010 09:56:12p, Terry Pulliam Burd told us...
>>>>
>>>>> On Thu, 02 Dec 2010 17:55:39 -0600, > arranged random
>>>>> neurons and said:
>>>>>
>>>>>>
>>>>>> It came off as a sales pitch, to my mind.
>>>>>
>>>>> What, exactly, was I pitching? I posted links to the LA Times' food
>>>>> section that had two articles on food gadgets. One very high end,
>>>> one
>>>>> very basic. I thought it interesting - and, IMHO, in order to pitch
>>>>> sales, one must be a recipient of the sales' profits. I don't think
>>>>> the LA Times is gonna cut me in.
>>>>>>
>>>>>> Tough!
>>>>>
>>>>> So sad, Andy. I always liked you and tolerated your aberrations.
>>>> This
>>>>> was just way off, lad.
>>>>>
>>>>> Terry "Squeaks" Pulliam Burd
>>>>>
>>>>
>>>> His mental decline seems to be accelerating. Sad.
>>>
>>> i think it's hilarious. but then, i'm a toxic poster.
>>>
>>> your pal,
>>> blake
>>
>> It's sad that she posted a nice, informative post and he had to be
> rude.
>
> Too bad you need a support group so badly.
>
> However, you're entitled to your opinion.
>
> AND SO AM I!!! Don't you ever forget it!!!
>
> Andy

and all the exclamation points i want!!!!

andy

On Fri, 3 Dec 2010 10:48:45 -0800 (PST), Chemo the Clown wrote:

> On Dec 3, 10:32*am, Andy > wrote:
>> ravenlynne > wrote:
>>> On 12/3/2010 12:59 PM, blake murphy wrote:
>>>> On 03 Dec 2010 06:40:25 GMT, Wayne Boatwright wrote:
>>
>>>>> On Thu 02 Dec 2010 09:56:12p, Terry Pulliam Burd told us...
>>
>>>>>> On Thu, 02 Dec 2010 17:55:39 -0600, > *arranged random
>>>>>> neurons and said:
>>
>>>>>>> It came off as a sales pitch, to my mind.
>>
>>>>>> What, exactly, was I pitching? I posted links to the LA Times' food
>>>>>> section that had two articles on food gadgets. One very high end,
>>>>> one
>>>>>> very basic. I thought it interesting - and, IMHO, in order to pitch
>>>>>> sales, one must be a recipient of the sales' profits. I don't think
>>>>>> the LA Times is gonna cut me in.
>>
>>>>>>> Tough!
>>
>>>>>> So sad, Andy. I always liked you and tolerated your aberrations.
>>>>> This
>>>>>> was just way off, lad.
>>
>>>>>> Terry "Squeaks" Pulliam Burd
>>
>>>>> His mental decline seems to be accelerating. *Sad.
>>
>>>> i think it's hilarious. *but then, i'm a toxic poster.
>>
>>>> your pal,
>>>> blake
>>
>>> It's sad that she posted a nice, informative post and he had to be
>>
>> rude.
>>
>> Too bad you need a support group so badly.
>>
>> However, you're entitled to your opinion.
>>
>> AND SO AM I!!! Don't you ever forget it!!!
>>
>> Andy
>
> I don't think you are capable of having an opinion.

opinion, yes. informed opinion, no.

your pal,
blake

On 04 Dec 2010 22:33:05 GMT, Wayne Boatwright wrote:

> On Sat 04 Dec 2010 12:40:14p, blake murphy told us...
>
>> On Fri, 3 Dec 2010 10:48:45 -0800 (PST), Chemo the Clown wrote:
>>
>>> On Dec 3, 10:32*am, Andy > wrote:
>>>>
>>>> Too bad you need a support group so badly.
>>>>
>>>> However, you're entitled to your opinion.
>>>>
>>>> AND SO AM I!!! Don't you ever forget it!!!
>>>>
>>>> Andy
>>>
>>> I don't think you are capable of having an opinion.
>>
>> opinion, yes. informed opinion, no.
>>
>> your pal,
>> blake
>>
>
> If I only had that $17,000 flash freezer, I could put Andy in it. It
> would be worth it for that price alone.

if you could freeze-dry him, you could drag him out on halloween to
frighten the children.

your pal,
blake