"Melba's Jammin'" > ha scritto nel messaggio

I was yust musing about the
> pudding-in-the-cake-mix thang. (Do you remember doing that?)

I recall that too. It made the cake sturdy enough to soak up liquory
glazes. Unfortunately, no pudding mix here or I'd do it again just to spite
Bryan.

In article >,
"Giusi" > wrote:

> "Melba's Jammin'" > ha scritto nel messaggio
>
> I was yust musing about the
> > pudding-in-the-cake-mix thang. (Do you remember doing that?)
>
> I recall that too. It made the cake sturdy enough to soak up liquory
> glazes. Unfortunately, no pudding mix here or I'd do it again just to spite
> Bryan.

That's the thing, though, Judith -- it became such a popular thing for
the masses to do that Pills and Betty reformulated their mixes to
already include the pudding. Duncan Hines was alone for a lo-o-ong time
in offering a "regular" mix.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
http://web.me.com/barbschaller, updated May 27, 2011

On Fri, 3 Jun 2011 02:56:06 -0700, "Bob Terwilliger"
> arranged random neurons and said:

>Squeaks wrote:
>
>> We love good food, we love cooking, but we also love to learn how
>> to make every day cooking fun, interesting and affordable. We love to
>> exchange ideas (resorting to screaming here) WITHOUT WORRYING ABOUT
>> SOME F*CKING IDIOT TELLING US THAT WE SHOULD USE F*CKING TRUFFLE SAUCE
>> INSTEAD OF F*CKING KNORR'S PACKAGE SAUCE???
>
>Without defending Bryan in any way, allow me to point out that in the
>hypothetical example you gave there, I think Kent is a much worse offender
>than Bryan.
>
>I'm sure you also know that what you wrote isn't going to change Bryan's
>posting habits one iota. His posts represent knee-jerk behavior in its most
>textbook form; I don't think he *can* stop himself from responding to every
>mention of margarine, shortening, Cool Whip, or similar products. Hell, he
>might even be getting Google alerts every time those "hot button" terms are
>used here. Why else do you suppose he responded to koko's post only eight
>minutes after she posted her cake recipe? Does it seem to you that Bryan is
>in control of his Usenet postings? Does what he wrote appear to you to be
>the product of a sober stable rational mind?
>
You're absolutely right, Bob. I don't know what I was thinking.
Quoting someone whose opinion I respect, "You cannot reason with
unreasonable people."

Hokay. Last word on the subject.

Terry "Squeaks" Pulliam Burd

--

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

On Fri, 03 Jun 2011 08:09:08 -0500, Melba's Jammin'
> arranged random neurons and said:

>(left intact for the entertainment value and cogent commentary)
>ROTFLMAOPMPSTC! Lunch and drinks on me, Kiddo! I salute you. Hey,
>even though I'm not a trollop, can I sit by you? I could bring some
>brownies. . . . .

By the power vested in my Trollopness, I hereby dub thee a Trollop.
And you can *always* sit by me, with or with brownies...but brownies
help

Terry "Squeaks" Pulliam Burd

--

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

On 6/3/2011 1:06 AM, Terry Pulliam Burd wrote:

>
> ALL are welcome here, Bryan. The proficient and the learner, the
> learnING and the wannabe. And, as my mother used to say, if you can't
> say something nice...
>
> I'll settle down shortly. Just sayin'.
>
> Okay, I'm just sayin' you're an idiot.
>


Amen, Squeaks.

gloria p

On May 31, 1:17*pm, dsi1 > wrote:
> On 5/31/2011 5:58 AM, Terry Pulliam Burd wrote:
>
>
>
>
>
>
>
>
>
> > On Tue, 31 May 2011 01:01:16 -1000, >
> > arranged random neurons and said:
>
> >> On 5/30/2011 3:18 PM, wrote:
>
> >>> Yes, from a box mix.
>
> >>> I snagged this recipe off of The Pioneer Woman's website.
>
> >> I've never heard of mixing in canned oranges into a cake batter. That's
> >> a new idea. Your recipe is too complicated for me but dumping in a can
> >> of oranges into a cake sounds just nutty enough to work. I will try
> >> this. Thanks.
>
> > <snip>
>
> > Whole fruit in a cake isn't a new idea. I have a strawberry cake that
> > uses fresh strawberries both in the cake and the filling. A most
> > excellent cake which recipe "reads" more difficult than it is.
>
> Sounds like a great cake. Interesting that it uses coconut milk. Most
> cake recipes will be difficult for me because I rarely use recipes.
> Mostly I have a hard time following directions. Thanks!
>
>
And there are no garbage ingredients, unlike the bucket of filth
recipe that began the thread.
>
> > Terry "Squeaks" Pulliam Burd
>
--Bryan

On Sat, 4 Jun 2011 09:20:17 -0700 (PDT), Bryan
> arranged random neurons and said:

>On May 31, 1:17*pm, dsi1 > wrote:
>> On 5/31/2011 5:58 AM, Terry Pulliam Burd wrote:
>>
>>
>>
>>
>>
>>
>>
>>
>>
>> > On Tue, 31 May 2011 01:01:16 -1000, >
>> > arranged random neurons and said:
>>
>> >> On 5/30/2011 3:18 PM, wrote:
>>
>> >>> Yes, from a box mix.
>>
>> >>> I snagged this recipe off of The Pioneer Woman's website.
>>
>> >> I've never heard of mixing in canned oranges into a cake batter. That's
>> >> a new idea. Your recipe is too complicated for me but dumping in a can
>> >> of oranges into a cake sounds just nutty enough to work. I will try
>> >> this. Thanks.
>>
>> > <snip>
>>
>> > Whole fruit in a cake isn't a new idea. I have a strawberry cake that
>> > uses fresh strawberries both in the cake and the filling. A most
>> > excellent cake which recipe "reads" more difficult than it is.
>>
>> Sounds like a great cake. Interesting that it uses coconut milk. Most
>> cake recipes will be difficult for me because I rarely use recipes.
>> Mostly I have a hard time following directions. Thanks!
>>
>>
>And there are no garbage ingredients, unlike the bucket of filth
>recipe that began the thread.
>>
>> > Terry "Squeaks" Pulliam Burd

a) I only wrote the paragraph referencing the strawberry cake - get
your attributions straight; and

b) do yourself a favor and quit trying to defend the indefensible,
i.e. your assertion that Koko's recipe was a "bucket of filth." Don't
be stupid.

Terry "Squeaks" Pulliam Burd

--

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

On Sat, 04 Jun 2011 09:14:15 -0700, arranged random
neurons and said:

>Here's what I e-mailed to Squeaks, she knows I'm posting it, actually
>she encouraged me to post it.
>
>"I'm glad I posted the recipe and started the flack. I'm sure there
>are a lot of posters that use "convenient" ingredients but are
>hesitant to post their recipes because of responses like the one I
>got.
>
>That's not how RFC should be, we are not an "elitist" group and the
>degrading of those who do use "convenient" ingredients is despicable
>in my eyes. I don't normally use the ingredients called for in the
>cake, but there is a time and place for recipes like that.
>
>Sorry, but I'm not going to use my expensive, top quality ingredients
>on people that I know couldn't tell the difference, or for that
>matter, couldn't care less if I used cool whip in the cake or cream
>that was whipped by virgins from virgin cows that were milked during
>the first phase of the moon.
>
>Honestly, I feel sorry for him, he must be one miserably unhappy
>person."

<clap! clap! clap!> You didn't change a word from the email you sent
to me. Good on ya. Didn't do any good, of course, but then again we
didn't expect it would convert the dimwit from discourteous discourse
to courteous discourse. <sigh> What a maroon.

Terry "Squeaks" Pulliam Burd

--

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

On May 30, 8:26*pm, Bryan > wrote:
> On May 30, 8:18*pm, wrote:
>
> > Yes, from a box mix.
>
> > I snagged this recipe off of The Pioneer Woman's website.
>
> > I need a recipe that I can make several pans of to serve 40 people and
> > this one fits the bill.
>
> > Today thought I'd do a test run and it is quick, easy and delicious.
>
> >http://www.flickr.com/photos/koko181/5778704320/
>
> > Step by step is on my blog if interested.
>
> > Here's the recipe ;-)
>
> > @@@@@ Now You're Cooking! Export Format
>
> > Pig Cake
>
> > cakes, desserts
>
> > 1 *FOR THE CAKE
> > 1 box (18.25 oz. box yellow cake mix
> > 1 stick margarine (softened)
> > 1 can (14 oz. can) mandarin oranges, drained, 1/2 cup; juice reserved
> > 4 whole eggs
> > 1 teaspoon vanilla extract
> > 1 *FOR THE FROSTING
> > 1 package (4 oz. box vanilla instant pudding mix
> > 1 can (20 oz. can) crushed pineapple, juice reserved
> > 1/2 cup powdered sugar
> > 4 fluid ounces frozen whipped topping; such as cool whip
>
> Perfect food for a PIG. *Crappy ingredients, and a recipe that
> sure Sandra Lee would endorse. *Only a pig of a person would call that
> cooking. *You are a pig.
>
> > koko
> > --
>
> --Bryan

Hey Bryan! All those donuts you used to eat in the shop I used to work
at? Bag mixes, icing in 5 gallon buckets, and fried in god knows what
kind of fat what was at least a small portion lard! Artificial flavors
too, jelly made from a lot of sugar and something that reminded me of
Jell-O mis without the built in sugar. And NO real butter anywhere!
And don't even get me started on the "custard"! Artificially colored,
flavored and thickened sugar water was more like it. I don't even
think the devil's food cake donuts were real chocolate. Joe got a box
of cocoa once when we could not get devil's food cake donut mix, and I
stupidly went through it like a bat out of hell, making some of the
best devil's food donuts ever! I probably cost him a bunch of $$ with
my over zealousness, I had no business sense

Total crap food! Yet you used to scarf it up!

John Kuthe...

On Jun 4, 3:07*pm, Terry Pulliam Burd > wrote:
> On Sat, 4 Jun 2011 09:20:17 -0700 (PDT), Bryan
> > arranged random neurons and said:
>
>
>
>
>
>
>
>
>
> >On May 31, 1:17 pm, dsi1 > wrote:
> >> On 5/31/2011 5:58 AM, Terry Pulliam Burd wrote:
>
> >> > On Tue, 31 May 2011 01:01:16 -1000, >
> >> > arranged random neurons and said:
>
> >> >> On 5/30/2011 3:18 PM, wrote:
>
> >> >>> Yes, from a box mix.
>
> >> >>> I snagged this recipe off of The Pioneer Woman's website.
>
> >> >> I've never heard of mixing in canned oranges into a cake batter. That's
> >> >> a new idea. Your recipe is too complicated for me but dumping in a can
> >> >> of oranges into a cake sounds just nutty enough to work. I will try
> >> >> this. Thanks.
>
> >> > <snip>
>
> >> > Whole fruit in a cake isn't a new idea. I have a strawberry cake that
> >> > uses fresh strawberries both in the cake and the filling. A most
> >> > excellent cake which recipe "reads" more difficult than it is.
>
> >> Sounds like a great cake. Interesting that it uses coconut milk. Most
> >> cake recipes will be difficult for me because I rarely use recipes.
> >> Mostly I have a hard time following directions. Thanks!
>
> >And there are no garbage ingredients, unlike the bucket of filth
> >recipe that began the thread.
>
> >> > Terry "Squeaks" Pulliam Burd
>
> a) I only wrote the paragraph referencing the strawberry cake - get
> your attributions straight; and

You're correct there, but...
>
> b) do yourself a favor and quit trying to defend the indefensible,
> i.e. your assertion that Koko's recipe was a "bucket of filth." Don't
> be stupid.

But it was, and she can't use the excuse that she's ignorant and
doesn't know how to cook.
>
> Terry "Squeaks" Pulliam Burd
>
--Bryan

In article >,
Terry Pulliam Burd > wrote:

> On Sat, 04 Jun 2011 09:14:15 -0700, arranged random
> neurons and said:
>
> >Here's what I e-mailed to Squeaks, she knows I'm posting it, actually
> >she encouraged me to post it.
> >
> >"I'm glad I posted the recipe and started the flack. I'm sure there
> >are a lot of posters that use "convenient" ingredients but are
> >hesitant to post their recipes because of responses like the one I
> >got.
> >
> >That's not how RFC should be, we are not an "elitist" group and the
> >degrading of those who do use "convenient" ingredients is despicable
> >in my eyes.

[snip]

> >Honestly, I feel sorry for him, he must be one miserably unhappy
> >person."

Sometimes the self-righteous are so caught up in it that they are
perfectly happy. I don't know in this case.

> <clap! clap! clap!> You didn't change a word from the email you sent
> to me. Good on ya. Didn't do any good, of course, but then again we
> didn't expect it would convert the dimwit from discourteous discourse
> to courteous discourse. <sigh> What a maroon.

It *is* sad, though. I've known several who have left this group
because of unnecessary rudeness.

I remember one in particular. They posted a recipe which included,
among other things:

[some amount] of butter or margarine

Not surprisingly, Bryan jumped on them. Never mind that they only use
butter themselves and included the other since it was part of the
recipe. But Bryan demanded his pound of flesh.

--
Dan Abel
Petaluma, California USA

On Jun 4, 3:57*pm, Dan Abel > wrote:
> In article >,
> *Terry Pulliam Burd > wrote:
>
> > On Sat, 04 Jun 2011 09:14:15 -0700, arranged random
> > neurons and said:
>
> > >Here's what I e-mailed to Squeaks, she knows I'm posting it, actually
> > >she encouraged me to post it.
>
> > >"I'm glad I posted the recipe and started the flack. I'm sure there
> > >are a lot of posters that use "convenient" ingredients but are
> > >hesitant to post their recipes because of responses like the one I
> > >got.
>
> > >That's not how RFC should be, we are not an "elitist" group and the
> > >degrading of those who do use "convenient" ingredients is despicable
> > >in my eyes.
>
> [snip]
>
> > >Honestly, I feel sorry for him, he must be one miserably unhappy
> > >person."
>
> Sometimes the self-righteous are so caught up in it that they are
> perfectly happy. *I don't know in this case.

I do know, and I'd have to say yes Bryan is generally happy. A little,
no a LOT self involved, but happy. I guess.


> > <clap! clap! clap!> You didn't change a word from the email you sent
> > to me. Good on ya. Didn't do any good, of course, but then again we
> > didn't expect it would convert the dimwit from discourteous discourse
> > to courteous discourse. <sigh> What a maroon.
>
> It *is* sad, though. *I've known several who have left this group
> because of unnecessary rudeness.
>
> I remember one in particular. *They posted a recipe which included,
> among other things:
>
> [some amount] of butter or margarine
>
> Not surprisingly, Bryan jumped on them. *Never mind that they only use
> butter themselves and included the other since it was part of the
> recipe. *But Bryan demanded his pound of flesh.
>
> --
> Dan Abel
> Petaluma, California USA
>

I've said it before and I'll say it again: there is no changing Bryan.
When it comes to food he has for himself an extremely narrow range of
what he finds acceptable. I struggled with it for 30+ years until I
just recently realized that Bryan has what I call a hyper-acute sense
of smell and taste. We were standing outside at his community garden
patch and we was beguiling his wife's basil plants saying he could
smell them from there. I love basil but I had to walk over and get my
face into the plants to smell them. (Of course I have a blunted sense
of smell and taste.)

I have always said this too though, I have never had any food or drink
remotely gross which Bryan has prepared. Some which I felt needed more
flavor, but...

John Kuthe...

On Jun 4, 7:35*pm, Ran e at Arabian Knits >
wrote:
> In article
> >,
> *John Kuthe > wrote:
>
> > I've said it before and I'll say it again: there is no changing Bryan.
> > When it comes to food he has for himself an extremely narrow range of
> > what he finds acceptable.
>
> * *And he's a horse's behind that people keep quoting. *For someone who
> exacts his pound of flesh from people for posting anything he finds
> distasteful, he certainly ate a lot of junk from fast food joints, IIRC. *
> Think they're using butter and fresh ingredients and no mixes? *He may
> be your friend, and he may have redeeming qualities, but he's one of the
> most obnoxious humans I've run into on usenet in the last 17 years.

Yes he is, especially here. I won't defend his vitriol which he spews
here. And yes, I too take issue with the FastFood CRAP that he buys
and eats, all the while extolling the virtue of the "great deal" he
got on it, like that somehow adequately counterbalances the CRAP that
it is.

John Kuthe...

John wrote:

> I've said it before and I'll say it again: there is no changing Bryan.
> When it comes to food he has for himself an extremely narrow range of what
> he finds acceptable.

So why does he attempt to impose his value systems on everybody else?
Wouldn't you find it obnoxious if some fanatically-kosher individual blasted
away every time someone posted a recipe which contained both meat and dairy,
or which included pork or shrimp?

You're talking about PERSONAL values. His PERSONAL values only pertain to
food which HE is going to consume. Yet he somehow feels compelled to
lambaste people simply because they're using ingredients which don't meet
his PERSONAL standards. Is that rational?

Bob

On Jun 4, 8:08*pm, "Bob Terwilliger" >
wrote:
> John wrote:
> > I've said it before and I'll say it again: there is no changing Bryan.
> > When it comes to food he has for himself an extremely narrow range of what
> > he finds acceptable.
>
> So why does he attempt to impose his value systems on everybody else?
> Wouldn't you find it obnoxious if some fanatically-kosher individual blasted
> away every time someone posted a recipe which contained both meat and dairy,
> or which included pork or shrimp?
>
> You're talking about PERSONAL values. His PERSONAL values only pertain to
> food which HE is going to consume. Yet he somehow feels compelled to
> lambaste people simply because they're using ingredients which don't meet
> his PERSONAL standards. Is that rational?
>
> Bob

One more time: I've said it before and I'll say it again: there is no
changing Bryan.

He does it because it's his opinion. Isn't it great to live in a world
with the technology (The Internet) where we all get to express our
opinions worldwide, no matter how worthwhile or NOT they are?

John Kuthe...

On Sat, 4 Jun 2011 17:47:26 -0700 (PDT), John Kuthe
> wrote:

> Yes he is, especially here. I won't defend his vitriol which he spews
> here. And yes, I too take issue with the FastFood CRAP that he buys
> and eats, all the while extolling the virtue of the "great deal" he
> got on it, like that somehow adequately counterbalances the CRAP that
> it is.

He seems to be the "do as I say and not as I do" type.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Tue, 31 May 2011 12:27:42 -0700 in rec.food.cooking, Terry
Pulliam Burd > wrote,
>Speaking of "old fashioned soda fountain," whatever happened to
>phosphates? When I was a kid (I believe it was during Millard
>Filmore's administration), my grandmother used to take me into town
>and deposit me at a (real compounding) pharmacy that also had a real
>old fashioned soda fountain while she shopped. One of my favorite
>requests was for a cherry phosphate. IIRC, it's really just club soda,
>cherry syrup and something (lemon?),

Seems to me that something would have to be phosphoric acid (as
found in many colas) or it wouldn't really be a phosphate.

where in stl is a del taco, say near st charles/coscto?

Lee

"Bryan" > wrote in message
...
On Jun 5, 10:09 am, sf > wrote:
> On Sat, 4 Jun 2011 17:47:26 -0700 (PDT), John Kuthe
>
> > wrote:
> > Yes he is, especially here. I won't defend his vitriol which he spews
> > here. And yes, I too take issue with the FastFood CRAP that he buys
> > and eats, all the while extolling the virtue of the "great deal" he
> > got on it, like that somehow adequately counterbalances the CRAP that
> > it is.
>
> He seems to be the "do as I say and not as I do" type.
>
I can't think of any fast food I've had in ages that was made with as
poor quality of ingredients as the "cake." The worst thing that can
be said about the fast food I buy is that it is standardized, which
some may find boring, same ol'-same ol'. One could esily say the same
thing about a certain person's baked beans. The TRUTH is, certain
fast food items are better, and made with better ingredients, than
most folks' home cooking. Many folks have no problem with opening up
a can of refried beans when making a Mexican dinner. Del Taco doesn't
use canned, but boils them and mashes them from dried whole beans.
There is plenty of crappy fast food, just like there's plenty of
crappy home cooking.

--Bryan

"Bryan" > wrote in message
...
On Jun 5, 10:09 am, sf > wrote:
> On Sat, 4 Jun 2011 17:47:26 -0700 (PDT), John Kuthe
>
> > wrote:
> > Yes he is, especially here. I won't defend his vitriol which he spews
> > here. And yes, I too take issue with the FastFood CRAP that he buys
> > and eats, all the while extolling the virtue of the "great deal" he
> > got on it, like that somehow adequately counterbalances the CRAP that
> > it is.
>
> He seems to be the "do as I say and not as I do" type.
>
I can't think of any fast food I've had in ages that was made with as
poor quality of ingredients as the "cake." The worst thing that can
be said about the fast food I buy is that it is standardized, which
some may find boring, same ol'-same ol'. One could esily say the same
thing about a certain person's baked beans. The TRUTH is, certain
fast food items are better, and made with better ingredients, than
most folks' home cooking. Many folks have no problem with opening up
a can of refried beans when making a Mexican dinner. Del Taco doesn't
use canned, but boils them and mashes them from dried whole beans.
There is plenty of crappy fast food, just like there's plenty of
crappy home cooking.

--Bryan


Crappy home cooks tend to enjoy fast-food