Nanobot said:Raet, that's mighty fancy pumpkin cake! Mine is a pretty standard quick-and-dirty version.
Then there's things like metric conversions, muscovado sugar (whut?), sultanas (raisins?) and actually having fresh pumpkin available. :P
LT_Roberts said:Do you have SunMaid down in the States? Those are sultana raisins.
Raetjor said:Well, who'd have thought that this turns into a cooking/baking forum. I'm totally down with that.
Made this yoghurt and buttermilk cheese cake topped with fruits of the forest in elderflower cordial flavoured jelly over the summer. I shall look out the recipe if anybody is interested.
Xaa said:Yeah, looks like Google is spidering them at the moment. That damn well kills their server every time, usually for anywhere from five to fifteen minutes.
Xaa said:Because the google search results for the site will change - and frequently several times over the course of just a few minutes.
The first time I figured this out was when ShareCG was totally dead, and so I decided to just do a google search to find what I wanted, then go there later once the site was working again. Got zero results. Then hit the button again and got several thousand, with one set of images coming up. Curious, I hit the button again, and got a couple hundred results, and completely different images. Conclusion: The site was unpresponsive because Google was spidering them.
Xaa said:It's like a DOS attack - only it's freakin' google. =P
There is often great confusion on the difference between dried
fruits used in British cooking - the 3 most popular being raisins,
sultanas and currants. All three are used extensivley in some
traditional British cakes and puddings including a Christmas Cake or a Christmas Pudding
muscovado:
'
While most of these sugars are classified as "raw," they're still
typically refined to some extent in order to be used in cooking. Look
for them in the natural foods section at your grocery store or in the
baking section at natural foods markets. Also, keep your eyes open when
traveling abroad. Other countries often have interesting kinds of sugars
that we can't find here in the USA.
• Demerara - This is a type of cane sugar with a
fairly large grain and a pale amber color. It has a pleasant toffee
flavor and can be used in place of brown sugar.
• Sucanat - Made from crystallized pure cane sugar,
this truly unrefined sugar retains a higher proportion of molasses than
other types of cane sugars. It has an intense, rather burnt taste that
can be jarring in lighter baking recipes but is fantastic in things like
spice cakes and ginger cookies.
• Muscovado - Another cane sugar, this one has a
very moist texture and a strong molasses flavor. It can be found in
different strengths, as you can see visually in the image above and read about here. It's excellent in savory dishes like barbecue sauces and marinades.
• Jaggery - This sugar is typically made from palm,
coconut, or java plants and comes compressed into a pattycake or cone.
It has an earthy sweet flavor that we like over oatmeal and in some fruit crumbles.
• Piloncilo - Similar to jaggery, this uniquely
Mexican sugar is the secret ingredient in many salsas, soups, and mole
sauces. It has a strong and almost-smoky molasses flavor.
• Turbinado - Less processed than brown sugar, turbinado
is made from the first pressing of sugar cane and retains some natural
molasses. It has a light caramel flavor that makes it a good replacement
for regular white sugar.'
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