Text 12372, 69 rader
Skriven 2014-04-19 21:14:25 av Ruth Haffly (1:396/45.28)
  Kommentar till text 12324 av MICHAEL LOO (1:123/140)
Ärende: georgian 520
====================
Hi Michael,

 ML> Where they grow barley, and you drink beer until it rises
 ML> in your gorge. Not yours personally, you know what I mean.
 RH> Nothing I would gorge out (pig out) on.

 ML> But on a lovely day, with a gorgeous person of the opposite
 ML> sex, ... .

Your choice, not mine.


 ML> Chocolate Buttercream Frosting
 RH> I'd leave out the espresso powder--that makes it more of a mocha than
 RH> true chocolate. Also, 19 oz of butter is quite a bit; for most cake
 ML> The espresso powder would lend a heightened flavor that
 ML> most wouldn't recognize as coffee.
 RH> Not being a coffee drinker, I'd probably recognise the taste right
 RH> away. I'd rather leave it out and have a pure chocolate taste.

 ML> I so seldom find a pure chocolate taste, and I like some
 ML> of the adulterants anyhow, from the ubiquitous vanilla to
 ML> the overused coffee even sometimes to fruit and nuts, not
 ML> usually together. Right now, for example, I am munching on a
 ML> gin & tonic chocolate bar, which, truth be told, isn't so
 ML> good as if it were just plain chocolate, tasting vaguely
 ML> botanical - ingredients list has juniper berries and lime
 ML> peel, no real booze, so it would be safe, if not particularly
 ML> pleasing, for you. There's a promising marmaladey quality
 ML> when I hit a bit of lime peel, but the juniper is just too
 ML> silly. It's made by The Cocoa Bean Company, in case you
 ML> want to know whom to avoid.

Thanks for the warning. (G) It doesn't even sound appealing.

 RH> frostings, I use only about a cup (8 oz) , and more powdered sugar.
 ML> That's why I liked that recipe.
 RH> Not as sweet as most frostings?

 ML> As I am more partial to fat than to sugar.

I"ll go with a certain amount of fat, then quit out before it gets to be
too much.


 ML>  Having made a lot of them over the
 RH> years, I'm (mentally) trying to figure out how well it would work.
 RH> Those proportions just seem so wrong to what I've used.

 ML> What I've always done is take an amount of butter
 ML> needed to cover the cake and beat sugar into it
 ML> until it seems right, which usually is somewhat less
 ML> sugar than a normal recipe calls for. I will admit
 ML> that I've never used such a frosting on a cake in
 ML> the summertime.

I've done similar, with a splash or two of milk and vanilla. Generally I
follow basic proportions tho, learned from the Wilton course I took.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... 90% of being smart is knowing what you're dumb at.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)