Text 6387, 96 rader
Skriven 2008-05-01 22:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: pleasant 242
====================
 ML> Splenda I could have guessed, but I wonder what is missing in
 ML> natural flavor that the artificial has to be added to boost.
 DS> Perhaps the "natural" part is vanilla, and the "artificial" is
 DS> the maple?  I've no idea...

More likely the other way round as artificial vanilla is close in
flavor to the real thing and is somewhat cheaper. But I wonder why
the companies bother, as using real vanilla extract would add just
a fraction of a cent to a serving and allow products to avoid the
"artificial flavors" bugaboo.

 DS> As for the dog, we've discovered two things that we'll not give
 DS> him again: blood sausage (of course) and cooked beef bones.  Raw
 DS> bones are fine, but if he eats a cooked bone it's fountain time from
 DS> both ends.

That's pretty weird. Maybe cooked bones break down too
easily and give a big jolt of antacid, so the stomach
juices can't do their thing. 

 DS> Other than that, I guess his constitution is pretty robust.  He 
 DS> caught a squirrel in the back yard a few weeks ago and it took him
 DS> almost a week to eat it.  He spent most of the time chucking it
 DS> around the yard playing with it.  Didn't seem to do him any harm,
 DS> but it made his breath stink.

I've got news for you about dogs ...

=

A couple new sites for you:

http://www.baconsalt.com
http://jewsforbacon.tribe.net

Chocolate stout bacon cake
cat: odd, vegetable, yummy, cookie, dessert
yield: 1

h - Cake
2 c stout (I used Guinness)
2 c (1 lb) unsalted butter
1 1/2 c unsweetened cocoa powder (preferably Dutch-process)
4 c all purpose flour
4 c sugar
1 Tb baking soda
1 1/2 ts salt
4 lg eggs
1 1/3 c sour cream
1/2 lb cooked bacon, crumbled
h - Stout Frosting
2 c confectioners' sugar
6 lg marshmallows
4 Tb (1/2 stick) butter
1/3 c stout
1 ts pure vanilla extract

For cake: Preheat oven to 350F. Butter three 8" round cake
pans with 2"-high sides. Line with parchment paper. Butter
paper. OR butter a large bundt pan and line 12 cupcake tins
with cupcake papers (I did the bundt cake, came out great).

Bring 2 c stout and 2 c butter to simmer in heavy large
saucepan over medium heat. Add cocoa powder and whisk until
mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 1 1/2 ts salt in large
bowl to blend. Using electric mixer, beat eggs and sour
cream in another large bowl to blend. Add stout-chocolate
mixture to egg mixture and beat just to combine. Add flour
mixture and beat briefly on slow speed. Add bacon bits.
Using rubber spatula, fold batter until completely combined.
Divide batter equally among prepared pans. Bake cakes until
tester inserted into center of cakes comes out clean, about
35 min (bundt cake will take longer, maybe 45-50 min; use
the tester). Transfer cakes to rack; cool 10 min. Turn
cakes out onto rack and cool completely.

Stout Frosting: Sift the sugar into a large mixing bowl.
Set aside. Place the marshmallows, butter, and beer in a
medium-size heavy saucepan over low heat. Stir until the
marshmallows are melted, 3 to 4 min. Remove the pan from
the heat. Pour the confectioners' sugar over the
marshmallow mixture. Add the vanilla and stir until the
frosting is smooth and satiny. You may need to add extra
sugar to get the consistency you want - this comes out
more like icing than frosting.

Use at once to frost the top of the cake.

Source: Heidi on
http://jewsforbacon.tribe.net/thread/1927d79e-238c-4848-b4d8-44337aa6dd51

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