On 26/10/13 16:59, Orchid Win7 v1 wrote:
> On 26/10/2013 04:35 PM, Doctor John wrote:
>> On 26/10/13 15:43, Orchid Win7 v1 wrote:
>>> On 26/10/2013 02:11 PM, Orchid Win7 v1 wrote:
>>>> I just baked a sponge.
>>>
>>> Not my best ever. But hey, hopefully it'll taste OK...
>>>
>> Looks good enough to eat :-D
>> Damn it, now I'm hungry.
> 
> Well, you know where the kitchen is. ;-)

I am, as ever, in awe of those that can bake. Egg, sugar and flour
recipes seem to require a lightness of touch that I don't possess.
The even browning of the cake is beautiful <Bows to the master>.

Possible solution to dryness: More butter?

John
-- 
Protect the Earth
It was not given to you by your parents
You hold it in trust for your children

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On 26/10/2013 10:06 PM, Doctor John wrote:
> I am, as ever, in awe of those that can bake. Egg, sugar and flour
> recipes seem to require a lightness of touch that I don't possess.
> The even browning of the cake is beautiful<Bows to the master>.

Nah, just mix an equal quantity of butter, sugar and flour. Add enough 
egg to get approximately the right wetness. Bake.

That's really all I did. Admittedly, figuring out "the right wetness" is 
tricky... But as recipes go, it's pretty simple to memorise. ;-)

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> Personally, I absolutely adore sushi, and make it from time to time.
> (A friend of mine taught me how to.)

Yes it's good fun isn't it, and you can put in there exactly what you like.

> A couple of weeks ago I went to an actual sushi restaurant. A really
> nice one. Quite expensive. I wanted to try sushis made by pros. I ordered
> a plate with 8 different kinds of sushi.

You should visit Japan :-) The sushi is 10x cheaper and 10x better than 
anything I've bought in Europe.

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> Nah, just mix an equal quantity of butter, sugar and flour. Add enough
> egg to get approximately the right wetness. Bake.
>
> That's really all I did. Admittedly, figuring out "the right wetness" is
> tricky... But as recipes go, it's pretty simple to memorise. ;-)

I had a good recipe for chocolate cake somewhere, that involved pouring 
in half a pint of boiling water at the end (just before putting it in 
the oven). The mixture was *very* wet but came out really good the 2nd 
time. The 1st time I severely underestimated how much it would rise and 
after about 10 minutes it just started pouring chocolate mix all over 
the bottom of the oven :-)

Oat cookies are also really easy to make, melt butter and syrup in a 
pan, put flour, oats and sugar in another bowl, then mix all together 
and form into balls on a baking sheet. In under 30 mins you can have 
some nice gooey warm cookies. I put in a few spoons of ginger powder too.

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On 29/10/2013 08:27 AM, scott wrote:
>> Nah, just mix an equal quantity of butter, sugar and flour. Add enough
>> egg to get approximately the right wetness. Bake.
>>
>> That's really all I did. Admittedly, figuring out "the right wetness" is
>> tricky... But as recipes go, it's pretty simple to memorise. ;-)
>
> I had a good recipe for chocolate cake somewhere, that involved pouring
> in half a pint of boiling water at the end (just before putting it in
> the oven). The mixture was *very* wet but came out really good the 2nd
> time. The 1st time I severely underestimated how much it would rise and
> after about 10 minutes it just started pouring chocolate mix all over
> the bottom of the oven :-)
>
> Oat cookies are also really easy to make, melt butter and syrup in a
> pan, put flour, oats and sugar in another bowl, then mix all together
> and form into balls on a baking sheet. In under 30 mins you can have
> some nice gooey warm cookies. I put in a few spoons of ginger powder too.

Other than Victoria sponge, the only other thing I've successfully made 
is shortbread - and I can't remember the recipe off the top of my head.

I tried many, many times to make fudge - I LOVE FUDGE! - but it just 
doesn't work. :-(

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> I tried many, many times to make fudge - I LOVE FUDGE! - but it just
> doesn't work. :-(

I've never tried, but AIUI the critical part with fudge (and most 
sugar-based stuff) is to get the mixture to exactly the right 

something different.

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On 29/10/13 08:53, Orchid Win7 v1 wrote:
> 
> Other than Victoria sponge, the only other thing I've successfully made
> is shortbread - and I can't remember the recipe off the top of my head.
> 
> I tried many, many times to make fudge - I LOVE FUDGE! - but it just
> doesn't work. :-(

My daughter makes an amazing beetroot and chocolate cake. She hasn't
given me the recipe tho'. When I finally get it, I'll post it here.

John
-- 
Protect the Earth
It was not given to you by your parents
You hold it in trust for your children

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Orchid Win7 v1 <voi### [at] devnull> wrote:

> I tried many, many times to make fudge - I LOVE FUDGE! - but it just
> doesn't work. :-(

Two weekends ago I made about two pounds of Scottish Tablet. It is a bit like
fudge but not as bitter. ;-)

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On 29/10/2013 09:15 AM, scott wrote:
>> I tried many, many times to make fudge - I LOVE FUDGE! - but it just
>> doesn't work. :-(
>
> I've never tried, but AIUI the critical part with fudge (and most
> sugar-based stuff) is to get the mixture to exactly the right

> something different.

Hence the sugar thermometer, which exists for this exact reason. I still 
can't get it to work though...

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scott <sco### [at] scottcom> wrote:
> You should visit Japan :-) The sushi is 10x cheaper and 10x better than 
> anything I've bought in Europe.

How much sushi would I have to eat before it becomes cheaper to travel
to Japan from Finland in order to eat sushi?-)

-- 
                                                          - Warp

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