Comments on: Late Late Night FDL: Inside Looking Out

By: PPDCUS

PPDCUS — Wed, 29 Jul 2009 08:35:02 +0000

I’m out — take care

By: openhope

openhope — Wed, 29 Jul 2009 08:32:56 +0000

No, our local Food Pavilion/Thrifty went pro-active to grab the cooking market. They put in an awesome spice department with people who know what you’re asking for. I can get $2 of Indian Black salt, all these spices that go into traditional foods that used to be almost impossible to get. Without going to the Big City.
I hope it works out because us cooks are having a ball.
Good night.
I hope my mind slows down the way this computer’s doing.
Now I’m thinking how much fun an FDL cookbook would be. These are the thoughts of a compulsive fundraiser!!!!
Sleep well,all.

By: PPDCUS

PPDCUS — Wed, 29 Jul 2009 08:23:12 +0000

Salt from the roof of the world, eh?

By: PPDCUS

PPDCUS — Wed, 29 Jul 2009 08:19:54 +0000

I order most of my spices in bulk from Penzeys – have you tried that source?

By: openhope

openhope — Wed, 29 Jul 2009 08:13:01 +0000

So, like, with the Mediterranean salt..were you slumming it?
I’ve got the himalayan pink in my salt shaker.
Oh, but it’s so much fun! And healthier.

By: NonCompassionateLiberal

NonCompassionateLiberal — Wed, 29 Jul 2009 08:11:22 +0000

That was good — before they devolved to that cheesey “American Band” crap. In fact, the “Survival” album was the last of the good ones, I think.

By: PPDCUS

PPDCUS — Wed, 29 Jul 2009 08:06:29 +0000

Just jokin’ actually. Aran Islands salt seemed a bit snobbier than Irish Sea salt. I have used Mediterranean Sea salt before, though. Many times, the less processing, the better with food.

I’ll bet you can make your own vinegar for pickling.

By: openhope

openhope — Wed, 29 Jul 2009 07:56:45 +0000

Aran Islands salt….are you into salt, too?
It’s my new most fun cooking thing. Natural salt. No denatured. Actually, no denatured anything.
I was heartsick to learn the distilled white vinegar is a petroleum product and absolutely horrible for human consumption.
I need a new pickle recipe because the more I learn the less I trust. Yada yada yaa.

By: PPDCUS

PPDCUS — Wed, 29 Jul 2009 07:40:59 +0000

1 tsp. of Aran Islands salt, I think

By: openhope

openhope — Wed, 29 Jul 2009 07:29:14 +0000

Okay, I was thinking of saving this recipe to sell at a fundraiser but I think magic needs to be spread around.
Recipe circa 1958

Black Magic Cake

1-3/4 cups all purpose flour
1-3/4 or 1-1/2 cups sugar [ I choose to use 1-1/2 sugar.]
3/4 cups Hershey’s cocoa [ I like to mix dark and light cocoa in equal proportions. Ignore brand name]
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt [I use Celtic sea salt][I’m such a snob!!!]
2 eggs
1 cup strong coffee
1 cup buttermilk or sour milk[1 tbl. vinegar plus 1 cup milk]
1/2 cup vegetable or canola oil
1 teaspoon vanilla

Put it all together. Beat at medium speed for 3 minutes. This is a key factor to a quick cake. Don’t over beat. Beat by hand 300 strokes if you don’t have a mixer. Wiping down sides often.
Pour into a greased and lightly floured pan.Two 10 inch or one 9 by 13. I use cocoa, not flour.
Bake 30-35 minutes. I find 40 is actually more like it for a large cake.
Recipe can be doubled. Add cooking time.
Insert a knife into the center of the cake. If it pulls out clean it’s done.

This recipe has been with me my whole life. My mom kept all us teenagers coming into her kitchen in 1970 with this cake.
The frostings a whole nuther thing.Chocolate buttercream.