On 2014-08-15 10:20 AM, Brooklyn1 wrote:
>> Dave Smith wrote:
>>
>> I love Bundt cakes.
>
> Nordic Ware invented teh Bundt pan, only the original Bundt pan made
> by Nordic Ware is of the classic configuration, all others are
> imitations. I have several pieces of Nordic Ware, no one else
> produces such well made bakeware.

Ours was made by Northland, so I guess it is not the original. It has
made a lot of good cakes over the years.

http://www.ebay.ca/itm/Vintage-North...-/321395992894

On Fri, 15 Aug 2014 06:15:52 -0700 (PDT), Bryan-TGWWW
> wrote:

> http://open.salon.com/blog/deliablac...trash_cookbook

So, America has their own Delia!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Fri, 15 Aug 2014 09:10:29 -0400, Dave Smith
> wrote:

> On 2014-08-14 10:58 PM, sf wrote:
> > On Thu, 14 Aug 2014 22:20:39 -0400, Dave Smith
> > > wrote:
> >
> >> On 2014-08-14 20:05, sf wrote:
> >>> On Thu, 14 Aug 2014 17:35:17 -0600, Mayo > wrote:
> >>>
> >>>> Put me down for proper scones...
> >>>
> >>> We used to have a shop that made scones... oh man they were GOOD. Her
> >>> secret was yogurt. Yum!
> >>>
> >>>
> >> The best scones I ever baked were made with buttermilk, which would have
> >> a similar effect. Dang it. I lost the recipe.
> >
> > When she told me about the yogurt, I felt free to substitute every
> > time I saw butter. I do a 1:1 with yogurt, buttermilk might be a
> > little different - but I bet not by much.
> >
> >
> Did you also substitute some baking soda for powder?

I haven't and it hasn't mattered. Baking soda is part of the baking
powder mix.
http://culinaryarts.about.com/od/mak...kingpowder.htm


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
...
> On Fri, 15 Aug 2014 06:15:52 -0700 (PDT), Bryan-TGWWW
> > wrote:
>
>> http://open.salon.com/blog/deliablac...trash_cookbook
>
> So, America has their own Delia!

Totally different to ours it would seem)

--
http://www.helpforheroes.org.uk/shop/

On Fri, 15 Aug 2014 17:08:22 +0100, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> > On Fri, 15 Aug 2014 06:15:52 -0700 (PDT), Bryan-TGWWW
> > > wrote:
> >
> >> http://open.salon.com/blog/deliablac...trash_cookbook
> >
> > So, America has their own Delia!
>
> Totally different to ours it would seem)

Can we say she's the anti-Delia Delia?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
...
> On Fri, 15 Aug 2014 17:08:22 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Fri, 15 Aug 2014 06:15:52 -0700 (PDT), Bryan-TGWWW
>> > > wrote:
>> >
>> >> http://open.salon.com/blog/deliablac...trash_cookbook
>> >
>> > So, America has their own Delia!
>>
>> Totally different to ours it would seem)
>
> Can we say she's the anti-Delia Delia?

lol I think you have it exactly right)

--
http://www.helpforheroes.org.uk/shop/

On 8/14/2014 6:05 PM, sf wrote:
> On Thu, 14 Aug 2014 17:35:17 -0600, Mayo > wrote:
>
>> Put me down for proper scones...
>
> We used to have a shop that made scones... oh man they were GOOD. Her
> secret was yogurt. Yum!
>
>
Interesting, hadn't considered that, but if it works in Naan bread...

On 8/14/2014 6:31 PM, Julie Bove wrote:
>
> "Mayo" > wrote in message ...
>> On 8/14/2014 3:50 PM, Julie Bove wrote:
>>>
>>> "sf" > wrote in message
>>> ...
>>>> On Thu, 14 Aug 2014 08:51:06 -0400, Dave Smith
>>>> > wrote:
>>>>
>>>>> On 2014-08-14 8:22 AM, sf wrote:
>>>>>
>>>>> > <shrug> People don't cook anymore and they certainly don't decorate
>>>>> > cakes. Personally, what I saw on that website looked awful and I'd
>>>>> > never be interested - but I know how to cook.
>>>>> >
>>>>>
>>>>> I love Bundt cakes. ASAOF, we have a small piece of one sitting in the
>>>>> the fridge. It is what is leftover from the one my wife made for her
>>>>> church thing last weekend. It is a 7UP cake. We first discovered
>>>>> them
>>>>> back int he 1970s when someone gave us a recipe for a Sherry Cake.
>>>>> They
>>>>> have a nice dense texture that I like and the keep well. They are
>>>>> sweet
>>>>> and dense so a little goes a long way. The leads to the reason we
>>>>> seldom
>>>>> make them. They last too long. Forget about fancy icing. They don't
>>>>> need it. The 7yp cake gets just a little lemon glaze and the sherry
>>>>> cake gets a dusting of icing sugar.
>>>>>
>>>> I don't see cake in my future. Hubby is finally getting serious about
>>>> controlling his blood sugar - started pricking his finger a few days
>>>> ago. So far, a pastrami sandwich put him in the higher numbers but
>>>> everything else has been okay. He was 99 after a walk and 123 first
>>>> thing this morning. His goal is to not to take pills. If that's what
>>>> it takes, then that's what it takes (after a lifetime of bad eating
>>>> habits that were reinforced by no significant weight gain).
>>>>
>>> I used to do a ton of baking. Diabetes really quashed that. I totally
>>> quit baking for a time. I do bake once in a while now. I plan to make
>>> a Marion berry cobbler soon just to use up the rest of my whole wheat
>>> pastry flour.
>>
>> Doesn't that require a good soaking in Cognac?
>>
>> ;-)
>
> Not in this house.

Heh, context:

http://dcbarroco.wordpress.com/2011/...-of-cocktails/

While the concoction might be less symbolic, a tastier but déclassé
drink was the “Yack and Coke” (cognac and coke) which the supposed
mayor for life was quaffing when the undercover bust went down.
Reportedly, Berry blurted out “The damn bitch set me up. Now how’s about
another drink before you cuff me.”

On 8/14/2014 6:32 PM, Julie Bove wrote:
>
> "Mayo" > wrote in message ...
>> On 8/14/2014 3:53 PM, Julie Bove wrote:
>>>
>>> "sf" > wrote in message
>>> ...
>>>> On Thu, 14 Aug 2014 06:13:52 -0700 (PDT), Nancy2
>>>> > wrote:
>>>>
>>>>> The next fad, since cupcakes are passé. These will fall by the
>>>>> wayside, too. I would certainly
>>>>> never invest in such a business.
>>>>>
>>>>
>>>> What's next? Donuts... bagels?
>>>
>>> Pretty sure those have passed. Bagels were big in the 80's. Donuts
>>> were big around the same time as cupcakes. How about an English Muffin
>>> store?
>>
>>
>> ATK recently did English Muffin bread, so it may be trending now.
>
> ATK?

America's Test Kitchen - PBS show and cottage industry.

On Fri, 15 Aug 2014 11:21:38 -0400, Dave Smith
> wrote:

>On 2014-08-15 10:20 AM, Brooklyn1 wrote:
>>> Dave Smith wrote:
>>>
>>> I love Bundt cakes.
>>
>> Nordic Ware invented teh Bundt pan, only the original Bundt pan made
>> by Nordic Ware is of the classic configuration, all others are
>> imitations. I have several pieces of Nordic Ware, no one else
>> produces such well made bakeware.
>
>Ours was made by Northland, so I guess it is not the original. It has
>made a lot of good cakes over the years.
>
>http://www.ebay.ca/itm/Vintage-North...-/321395992894

$22 is awfully expensive for a cheap stamped bundt pan that's used...
you can buy new stamped bundt pans on the net for half that price... I
see used stamped bundt pans at yard sales all the time for $1-$2 and
most will take 75¢. Amazon is selling brand new Nordic Ware Original
Bundt pans for $20.
http://www.amazon.com/Nordic-Ware-Ca...ords=bundt+pan

"Mayo" > wrote in message ...
> On 8/14/2014 6:32 PM, Julie Bove wrote:
>>
>> "Mayo" > wrote in message ...
>>> On 8/14/2014 3:53 PM, Julie Bove wrote:
>>>>
>>>> "sf" > wrote in message
>>>> ...
>>>>> On Thu, 14 Aug 2014 06:13:52 -0700 (PDT), Nancy2
>>>>> > wrote:
>>>>>
>>>>>> The next fad, since cupcakes are passé. These will fall by the
>>>>>> wayside, too. I would certainly
>>>>>> never invest in such a business.
>>>>>>
>>>>>
>>>>> What's next? Donuts... bagels?
>>>>
>>>> Pretty sure those have passed. Bagels were big in the 80's. Donuts
>>>> were big around the same time as cupcakes. How about an English Muffin
>>>> store?
>>>
>>>
>>> ATK recently did English Muffin bread, so it may be trending now.
>>
>> ATK?
>
> America's Test Kitchen - PBS show and cottage industry.

Thanks. I do watch it but didn't make the connection.

On 8/15/2014 3:31 PM, Julie Bove wrote:
> "Mayo" > wrote in message ...
>> On 8/14/2014 6:32 PM, Julie Bove wrote:
>>>
>>> "Mayo" > wrote in message ...
>>>> On 8/14/2014 3:53 PM, Julie Bove wrote:
>>>>>
>>>>> "sf" > wrote in message
>>>>> ...
>>>>>> On Thu, 14 Aug 2014 06:13:52 -0700 (PDT), Nancy2
>>>>>> > wrote:
>>>>>>
>>>>>>> The next fad, since cupcakes are passé. These will fall by the
>>>>>>> wayside, too. I would certainly
>>>>>>> never invest in such a business.
>>>>>>>
>>>>>>
>>>>>> What's next? Donuts... bagels?
>>>>>
>>>>> Pretty sure those have passed. Bagels were big in the 80's. Donuts
>>>>> were big around the same time as cupcakes. How about an English
>>>>> Muffin
>>>>> store?
>>>>
>>>>
>>>> ATK recently did English Muffin bread, so it may be trending now.
>>>
>>> ATK?
>>
>> America's Test Kitchen - PBS show and cottage industry.
>
> Thanks. I do watch it but didn't make the connection.

Yes, acronym creep is not always a good thing.

I like their Cooks Country program too.

Mayo wrote:
>
> >> America's Test Kitchen - PBS show and cottage industry.
> I like their Cooks Country program too.

My very favorite cooking shows. Sadly, they are aired from 9:30am to
10:30am here on Saturday mornings and I can't stand to stop and watch
at that time. My old VCR is broken and I don't have the newer
recording devices. If I did, I would watch those 2 shows every week,
at a later time.

G.

On 8/16/2014 8:51 AM, Gary wrote:
> Mayo wrote:
>>
>>>> America's Test Kitchen - PBS show and cottage industry.
>> I like their Cooks Country program too.
>
> My very favorite cooking shows. Sadly, they are aired from 9:30am to
> 10:30am here on Saturday mornings and I can't stand to stop and watch
> at that time. My old VCR is broken and I don't have the newer
> recording devices. If I did, I would watch those 2 shows every week,
> at a later time.
>
> G.
>
Around here PBS has subsidiary digital channels for airwave viewing.

You might check your local PBS schedule and see if other showings are
available during the week.

"Gary" > wrote in message ...
> Mayo wrote:
>>
>> >> America's Test Kitchen - PBS show and cottage industry.
>> I like their Cooks Country program too.
>
> My very favorite cooking shows. Sadly, they are aired from 9:30am to
> 10:30am here on Saturday mornings and I can't stand to stop and watch
> at that time. My old VCR is broken and I don't have the newer
> recording devices. If I did, I would watch those 2 shows every week,
> at a later time.

I just catch the reruns on Create.

Julie Bove wrote:
>
> "Gary" > wrote in message ...
> > Mayo wrote:
> >>
> >> >> America's Test Kitchen - PBS show and cottage industry.
> >> I like their Cooks Country program too.
> >
> > My very favorite cooking shows. Sadly, they are aired from 9:30am to
> > 10:30am here on Saturday mornings and I can't stand to stop and watch
> > at that time. My old VCR is broken and I don't have the newer
> > recording devices. If I did, I would watch those 2 shows every week,
> > at a later time.
>
> I just catch the reruns on Create.

I just need to fix my old VCR. It worked fine when I stopped using it.
It's been years now and something has just frozen up due to disuse for
so long. This is why I haven't trashed it yet.

G.

On 8/15/2014 9:20 AM, Brooklyn1 wrote:
>> Dave Smith wrote:
>>
>> I love Bundt cakes.
>
> Nordic Ware invented teh Bundt pan, only the original Bundt pan made
> by Nordic Ware is of the classic configuration, all others are
> imitations. I have several pieces of Nordic Ware, no one else
> produces such well made bakeware.
> This is the original:
> https://www.nordicware.com/store/pro...n#.U-4TdZB0xxA

They call that the original, but it isn't. They currently make them of
cast aluminum with a nonstick interior. The original was solid cast
aluminum WITHOUT a nonstick coating. I've got one.

Unfortunately, Nordicware has gotten into nonstick coating in a big
way. Most of their products now include it, which is a shame. A cast
aluminum pan lasts a lifetime, but nonstick coating does not.

On 2014-08-18 9:26 AM, Moe DeLoughan wrote:
>
> Unfortunately, Nordicware has gotten into nonstick coating in a big way.
> Most of their products now include it, which is a shame. A cast aluminum
> pan lasts a lifetime, but nonstick coating does not.
>

Our Bundt pan has a non stick coating and it has lasted 41 years.

sf wrote:
>
> On Thu, 14 Aug 2014 12:37:06 -0700 (PDT), Bryan-TGWWW
> > wrote:
>
> > On Thursday, August 14, 2014 12:23:13 PM UTC-5, sf wrote:
> > > On Thu, 14 Aug 2014 08:24:54 -0500, Janet Wilder >
> > >
> > > wrote:
> > >
> > >
> > >
> > > > Tell him not to mix fatty meats and carbs. The fat keeps the carbs in
> > >
> > > > your blood longer. That's why pizza is such a no-no for diabetics. Eat
> > >
> > > > the pastrami with a knife and fork and forgo the bread.
> > >
> > >
> > >
> > > Thank you! I had already told him that he should try using lettuce as
> > >
> > > a bread substitute. He says the ham and pastrami he buys is only
> > >
> > > around .5-1 gram of saturated fat per serving. That little keeps
> > >
> > > carbs in the blood longer? Wow! Thanks for the explanation.
> > >
> > Tell him if he loses the bread that he can have double the pastrami.
> > Heck, triple the pastrami!
> >
>
> I think he's warming up to the idea. He likes sandwiches, so it
> wasn't hard to suggest substituting lettuce for bread.

I used to buy loaves of some brand of rye bread when on diets. They
slice it very thin. 2 slices of this bread equaled the same calories
(and carbs) as one slice of normal bread but gave you the same
satisfaction as a regular sandwich.

G.

On Mon, 18 Aug 2014 08:26:18 -0500, Moe DeLoughan >
wrote:

>On 8/15/2014 9:20 AM, Brooklyn1 wrote:
>>> Dave Smith wrote:
>>>
>>> I love Bundt cakes.
>>
>> Nordic Ware invented teh Bundt pan, only the original Bundt pan made
>> by Nordic Ware is of the classic configuration, all others are
>> imitations. I have several pieces of Nordic Ware, no one else
>> produces such well made bakeware.
>> This is the original:
>> https://www.nordicware.com/store/pro...n#.U-4TdZB0xxA
>
>They call that the original, but it isn't. They currently make them of
>cast aluminum with a nonstick interior. The original was solid cast
>aluminum WITHOUT a nonstick coating. I've got one.

"Original" is obviously refering to its configuration, Nordic Ware
produces many styles of Bundt pans.

>Unfortunately, Nordicware has gotten into nonstick coating in a big
>way. Most of their products now include it, which is a shame. A cast
>aluminum pan lasts a lifetime, but nonstick coating does not.

At the time Nordic Ware began there were no non-stick coatings. they
simply didn't exist yet. In my experience with intricately configured
bakeware a non-stick coating makes for a huge improvement regarding
release of the baked goods without damage. I've been using Nordic
Ware with their non-stick coating for many years, I own several
pieces, none show any wear whatsoever... but then I'm careful not to
clean the pieces with any abrasives... some pieces are very intricate
with many small crevices, I clean my Nordic Ware with a toothbrush...
and it never goes in the dishwasher, no aluminum does. And in fact
each piece is stored in a cloth bag. The only way I can see Nordic
Ware's non-stick coating becoming damaged is if it's abused.

On Mon, 18 Aug 2014 08:26:18 -0500, Moe DeLoughan >
wrote:

> Unfortunately, Nordicware has gotten into nonstick coating in a big
> way. Most of their products now include it, which is a shame. A cast
> aluminum pan lasts a lifetime, but nonstick coating does not.
>

Which is probably why they switched.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"Moe DeLoughan" > wrote in message
...
> On 8/15/2014 9:20 AM, Brooklyn1 wrote:
>>> Dave Smith wrote:
>>>
>>> I love Bundt cakes.
>>
>> Nordic Ware invented teh Bundt pan, only the original Bundt pan made
>> by Nordic Ware is of the classic configuration, all others are
>> imitations. I have several pieces of Nordic Ware, no one else
>> produces such well made bakeware.
>> This is the original:
>> https://www.nordicware.com/store/pro...n#.U-4TdZB0xxA
>
> They call that the original, but it isn't. They currently make them of
> cast aluminum with a nonstick interior. The original was solid cast
> aluminum WITHOUT a nonstick coating. I've got one.
>
> Unfortunately, Nordicware has gotten into nonstick coating in a big way.
> Most of their products now include it, which is a shame. A cast aluminum
> pan lasts a lifetime, but nonstick coating does not.

I have an old one. I don't think mine is non-stick.

"Gary" > wrote in message ...
> sf wrote:
>>
>> On Thu, 14 Aug 2014 12:37:06 -0700 (PDT), Bryan-TGWWW
>> > wrote:
>>
>> > On Thursday, August 14, 2014 12:23:13 PM UTC-5, sf wrote:
>> > > On Thu, 14 Aug 2014 08:24:54 -0500, Janet Wilder
>> > > >
>> > >
>> > > wrote:
>> > >
>> > >
>> > >
>> > > > Tell him not to mix fatty meats and carbs. The fat keeps the
>> > > > carbs in
>> > >
>> > > > your blood longer. That's why pizza is such a no-no for diabetics.
>> > > > Eat
>> > >
>> > > > the pastrami with a knife and fork and forgo the bread.
>> > >
>> > >
>> > >
>> > > Thank you! I had already told him that he should try using lettuce
>> > > as
>> > >
>> > > a bread substitute. He says the ham and pastrami he buys is only
>> > >
>> > > around .5-1 gram of saturated fat per serving. That little keeps
>> > >
>> > > carbs in the blood longer? Wow! Thanks for the explanation.
>> > >
>> > Tell him if he loses the bread that he can have double the pastrami.
>> > Heck, triple the pastrami!
>> >
>>
>> I think he's warming up to the idea. He likes sandwiches, so it
>> wasn't hard to suggest substituting lettuce for bread.
>
> I used to buy loaves of some brand of rye bread when on diets. They
> slice it very thin. 2 slices of this bread equaled the same calories
> (and carbs) as one slice of normal bread but gave you the same
> satisfaction as a regular sandwich.

I could buy some like that in NY. I think it was Sara Lee. Haven't seen it
here. Roman Meal is fairly low carb per slice but it contains stuff I don't
want to eat. Either soy flour or HFCS. Can't remember which. Silver Hills
makes a diabetic bread. Looks like they changed the name to Steady Eddie. I
never found it in a store though.

http://www.silverhillsbakery.ca/prod...d/steady-eddie

I used to eat the flax and it looks like it also has a cutesy name now.

http://www.silverhillsbakery.ca/prod...d/steady-eddie

You can get that at Costco but you have to buy two loaves at a time. It
tastes really good but flax is a laxative and...well... Let's just say that
I didn't need it.

There is also Ezekiel bread which is higher in fiber and lower in carbs:

http://www.foodforlife.com/products?tid_1=8&tid=All

Or you could use pita bread. Or what I did before I realized that rye was
an issue for me was to buy those little "party" rye loaves. The slices are
very tiny so might be difficult for things like sliced meats. But work fine
for something like chicken salad. You can pile it high on one piece and eat
it like that.