March 22, 2005

• Hey, this is a great resource! Thanks! I think I'll make the Pizzazz Mix for dinner tonight.
• I was hoping to find tips for my next Online MoFi CDX mix, but instead it was all about how to sift batter.
• fuyugare, get your priorities in order. It's all about white trash food made cheap.
• Oh, and white trash food made cheap? Why, that's redundant!
• As someone who likes to mix and eat, thanks! But I think I got some flour in my CD tray.
• I think this is a great resource. It's how to recreate those recipes that were corrupted by the 'instant' food madness of the fities. Plus proportions and basic ingedients for pre-cooking certain essentials to freeze. Since I try to do that all the time now, mecurious, I send you a big ) for this. And, that's the very point, these recipes weren't that difficult before all the chemicals and package costs were introduced to give the 'housewives' more time.
• Hey, I'm not claiming it is haute cuisine, but just because you're into gourmet doesn't mean you don't enjoy a cheeseburger once in a while. I admit that I'm a sucker for the hot cocoa mix.
• I've seen lots of this stuff in craft/gift books - you make cookie mix, or something, and wrap it up all nice and give it to the person with instructions. It sounds cute, for a fairly quick gift. (Actually got hot cocoa mix for an office gift this past Christmas.) And I used to make homemade instant soup mix for quick work lunches. (Instant potato flakes, ranch dressing mix, some powdered milk. Not that bad for ramen-level food.) RecipeSource is tons of awesome. Although not every explanation is tons of awesome, there's enough redundancy that you can find a readable recipe for anything. ) totally.
• Anyone who thinks white trash food is cheap has never invested in an outdoor seafood boil.
• Jesus christ, pre-prep is what makes all restaurants efficient, haute cuisine or no. Making cake mix ahead of time merely indicates that you plan on making a lot of cake. Recipe source is awesome. These recipes should really be working in weight, not volume though. Measuring flour by volume barely works for individual recipes - for large quantities the compression of flour can be disastrous. A cup of flour is about 4 oz. You should check beforehand. BTW the new New Order album is totally awesome.
• In the "old days" recipes would call for "sifted" flour - but lazy people rarely do that these days - meaning you probably end up with much more flour than those recipes would have called for.
• i thought a cup was 8 oz? *confused*
• You are confusing liquid volume with weight. (The weight of an 8 oz. cup of feathers is not going to equal the weight of an 8 oz. cup of mercury). I have not checked the validity of ActuallySettle's formula of 4 oz. (weight) to a cup, but he's saying you would zero the scale with an empty measuring cup and then add 4 oz. of flour (by weight) which should equal a "cup" of flour (by volume - ignoring the differences in settling/sifting).
• Comment above should specify "an 8 oz. measuring cup". Clearly 8 oz. of anything equals 8 oz. of anything else, if we are comparing their weights and not their volumes.
• Don't forget the 'gentle' art of introducing heavier wheat flours into the mixes and the ability to recognise the desired texture for baking, while making things even more nutritious. Pastry, especially. I've made some creative bread doughs by balancing the sifting of unbleached flour and then kneading the dough into whole wheat or other seed flours, and still coming up with a light and tasty bread. /although I admit I rarely do it anymore due to the intense craving to eat thick slices of buttered bread, warm from the oven. 1 cup = 8 ounces = 1 cup dry or 8 ounces liquid. Ounces and gradients of 'cup' are marked individually on the side of cup. One on either side if you are lucky. In Canada we are stuck with cups that show metric on one side and a combo of the cup and liquid measurements on the other. *grimaces* I look for old or Imperial measurement markings so as to avoid the pain of it all. Most recipes are found in Imperial measurements. *starts to dribble a bit* /must go look at what's in cupboards...
• I think white trash food is by necessity a pre-mix cuisine. Anything with Bisquik makes a crunchy and distractive crust.