Text 8152, 103 rader
Skriven 2006-11-29 20:14:00 av Dave Drum (1:10/345)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Vinegar
===================
On 11-27-06 DAVE SACERDOTE Scribbled to DAVE DRUM about Re: Vinegar

DS>DD> I agree - but, Heinz (or any other) "white" distilled vinegar 
DS>DD> is dilute acetic acid - at 5% strength. Less costly than cider 
DS>DD> or wine vinegar and thus found in more cabinets of the
DS>DD> unthinking, untasting masses.

DS>All table vinegar, regardless of whether it's white, wine, or cider,
DS>is dilute acetic acid.

DS>Many "budget" white vinegars start out as petroleum-based acetic
DS>acid. Heinz does not.  It's made from corn. It's less costly than

My jug just says "sun ripened grain".

DS>cider or wine vinegar because corn is less expensive than apples or

Didn't I say "Less costly than cider or wine vinegar"?

DS>grapes.   Heinz, however, isn't using glacial acetic acid to make any
DS>of their vinegars.

And I did NOT say that Heinz was using glacial acetic. I said "dilute 
acetic acid". And they do use "dilute acetic acid" even if it is made 
from grain.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spiced Pumpkin Praline Roll
 Categories: Squash, Desserts, Nuts
      Yield: 10 servings
 
      3    Eggs
    3/4 c  Canned pumpkin (not pumpkin
           -pie mix)
      1 c  Yellow cake mix *
  1 1/2 ts Ground cinnamon
    1/2 ts Ground nutmeg
    1/8 ts Ground cloves
           -Powdered sugar
      4 oz Cream cheese; softened
    1/2 c  Packed brown sugar
      1 c  Heavy cream
    1/4 c  Chopped pecans; toasted,
           -divided
 
  Step 1: Preheat the oven to 375 degrees. Line a 15-by-10-inch
  jellyroll pan with aluminum foil or waxed paper; grease the foil or
  waxed paper.
  
  Step 2: Beat eggs in a medium bowl with an electric mixer on high
  speed about 2 minutes or until thick and lemon-colored. Beat in
  pumpkin until well mixed. With mixer on low speed, gradually beat in
  dry cake mix, cinnamon, nutmeg and cloves; continue to beat for 1
  minute. Pour into pan, spreading to corners.
  
  Step 3: Bake 8 to 12 minutes or until cake springs back when touched
  lightly in center. Immediately loosen cake from the edges of the pan;
  turn upside down onto a thin, cotton kitchen towel generously
  sprinkled with powdered sugar. Carefully remove the foil. Carefully
  roll the hot cake and towel from a narrow end. Let cool on a wire
  rack at least 30 minutes.
  
  Step 4: Beat cream cheese and brown sugar in a medium bowl with the
  electric mixer on high speed until smooth. Gradually add cream; beat
  until stiff. Stir in 2 tablespoons of the pecans.
  
  Step 5: Unroll cake; remove the towel. Spread two-thirds of the
  cream-cheese mixture over cake; roll up. Spread remaining cream cheese
  mixture over the outside of the cake. Sprinkle with the remaining 2
  tablespoons pecans. Cover and refrigerate until ready to serve.
  
  Adapted from www.bettycrocker.com. by Babette Morgan
  
  * Note: This recipe was developed with Betty Crocker SuperMoist yellow
  cake mix. You can use the remaining cake mix (about 2 3/4 cups) for
  about 16 cupcakes. To make the cupcakes, add 2 eggs, 3/4 cup water
  and 3 tablespoons vegetable oil to the cake mix. Mix and bake as
  directed on the package.
  
  Printed in St. Louis Post-Dispatch; 17 November 2004
  
  MM Format by Dave Drum - 17 November 2004
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
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Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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