General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Sheryl Rosen
 
Posts: n/a
Default Barb's Rhubarb Custard Cake....SOS!

Well, I was invited to Easter Dinner today (they are Eastern Orthodox
Christian) and I offered to bring dessert.

I heard they love rhubarb, so I decided to Google for Barb's Rhubarb custard
cake recipe.

I found it yesterday morning, have been corresponding with her about it, and
I made it this morning.

While it was in the oven, I decided to Google RFC and read the reviews of
this cake. I remembered they were raves, and I read a few yesterday when I
found the recipe.

Well, for some reason, this morning when I did my search, the first recipe
that came up was the one where Barb stated she originally posted an
incorrect amount of sugar, it was really 1 cup of sugar, not two.

Naturally, the first one I found yesterday, and therefore, the one I printed
out to make this morning, called for TWO CUPS of sugar. Now, I have to say,
as I was making this cake, I looked at one cup of sugar and it seemed like
enough, but then again, what do I know? I've never cooked rhubarb before, so
instead of following my instinct, I followed the recipe.

Of course, every single recipe I pulled up this morning (once the damn thing
was in the oven) called for 1 cup sugar. And I can't find the one with 2
cups online, just to prove I'm not imagining things.

Anyway, there's nothing to be done now, I really wish I had noticed two
different recipes yesterday, but the bottom line is:

Has anyone made this thing with 2 cups of sugar? And how was it if you did?

Or should I just dump this in the garbage and run over to the market and
pick up a Mrs Smiths pie and call it a day?

So much for "tried and true".
I shoulda made the f%$&ing pie recipe from Everyday Food.

  #2 (permalink)   Report Post  
sf
 
Posts: n/a
Default

On Sun, 01 May 2005 11:02:19 -0400, Sheryl Rosen wrote:

> Has anyone made this thing with 2 cups of sugar? And how was it if you did?
>
> Or should I just dump this in the garbage and run over to the market and
> pick up a Mrs Smiths pie and call it a day?


Why don't you taste it before you toss it out? Rhubarb is VERY tart!
Couldn't you serve it with unsweetened whipped cream? That should
counter-act too much sugar.
  #3 (permalink)   Report Post  
Monsur Fromage du Pollet
 
Posts: n/a
Default

Dog3 wrote on 01 May 2005 in rec.food.cooking

> Hmmm... decisions, decisions. I would cut a very small sliver of
> cake and taste it. If it's too sweet, go buy the pie. If the cake
> is good, take it to the Easter bash and explain to the
> host/hostess you had to taste it because you thought you may have
> made an error on the recipe while making the cake.
>
> Michael
>


I agree with Michael, Taste test and explain. With the many rave
reviews of the cake tasting so good...the hostess understand the
abnormal situation. But a small small sliver...so the hostess won't
think she is getting slighted.

It kinda goes with friends...they will understand this kinda thing.


--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban
  #4 (permalink)   Report Post  
Wayne Boatwright
 
Posts: n/a
Default

On Sun 01 May 2005 08:02:19a, Sheryl Rosen wrote in rec.food.cooking:

> Well, I was invited to Easter Dinner today (they are Eastern Orthodox
> Christian) and I offered to bring dessert.
>
> I heard they love rhubarb, so I decided to Google for Barb's Rhubarb
> custard cake recipe.
>
> I found it yesterday morning, have been corresponding with her about it,
> and I made it this morning.
>
> While it was in the oven, I decided to Google RFC and read the reviews
> of this cake. I remembered they were raves, and I read a few yesterday
> when I found the recipe.
>
> Well, for some reason, this morning when I did my search, the first
> recipe that came up was the one where Barb stated she originally posted
> an incorrect amount of sugar, it was really 1 cup of sugar, not two.


If the cake doesn'y fall, it'll be fine.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
  #7 (permalink)   Report Post  
Dave Smith
 
Posts: n/a
Default

Wayne Boatwright wrote:

>
> >> If the cake doesn'y fall, it'll be fine.

> >
> > why would it fall???

>
> Cakes baked with twice as much sugar as called for will typically fall.
> The structure fails.


Don't cakes with a lot of sugar usually also have a lot of egg?



  #8 (permalink)   Report Post  
Monsur Fromage du Pollet
 
Posts: n/a
Default

Sheryl Rosen wrote on 01 May 2005 in rec.food.cooking

> It's going in the garbage.
>
> I'm stopping at the bakery on the way.
>


But homemade shows you care...and you took the time. And usually tastes
better. But if you feel that strongly at least taste it first before
chucking it.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban
  #9 (permalink)   Report Post  
Wayne Boatwright
 
Posts: n/a
Default

On Sun 01 May 2005 11:08:27a, Dave Smith wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>
>>
>> >> If the cake doesn'y fall, it'll be fine.
>> >
>> > why would it fall???

>>
>> Cakes baked with twice as much sugar as called for will typically fall.
>> The structure fails.

>
> Don't cakes with a lot of sugar usually also have a lot of egg?


If it's intentional.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
  #12 (permalink)   Report Post  
Rick & Cyndi
 
Posts: n/a
Default


"Sheryl Rosen" > wrote in message
...
> Wayne Boatwright at wrote on 5/1/05 12:36 PM:
>
>> On Sun 01 May 2005 08:02:19a, Sheryl Rosen wrote in rec.food.cooking:
>>
>>>
>>> Well, for some reason, this morning when I did my search, the first
>>> recipe that came up was the one where Barb stated she originally posted
>>> an incorrect amount of sugar, it was really 1 cup of sugar, not two.

>>
>> If the cake doesn'y fall, it'll be fine.

>
> why would it fall???
>
> Once again, no one answers the question.
> "Has anyone made it with the 2 cups of sugar?"
>
> No.
> Ok, thanks.
>
> Gee, I could taste it. No kidding.
> Obviously, if I wanted to do that, I would have.
> I'm not showing up at someone's house with a cake that a sliver's been
> taken
> out of. Friends or not.
>
> It's going in the garbage.
>
> I'm stopping at the bakery on the way.
> ================


Nooooooooooooooo... don't throw it out! Take it. Warn the hostess that it
might be a little sweet if you want (but against rhubarb chances are it will
be fine). If it really bothers you take a back up dessert. Is your cake
the only dessert for the function? It'll be fine. Don't sweat it.

Ummm... is the cake round or square? If it's square you could easily trim
off a sliver down one side or if round, slice off a bit of the top or bottom
just as you would to level it... Just a thought.

The answer to your question is no - I have not doubled the amount of sugar
called for but I have one and one-halfed it because I didn't believe the
amount was correct (and 1 1/2 was PERFECT!).

Cyndi


  #13 (permalink)   Report Post  
Curly Sue
 
Posts: n/a
Default

On Sun, 01 May 2005 16:33:03 GMT, Dog3 > wrote:

>Monsur Fromage du Pollet > wrote in
:
>
>> Dog3 wrote on 01 May 2005 in rec.food.cooking
>>
>>> Hmmm... decisions, decisions. I would cut a very small sliver of
>>> cake and taste it. If it's too sweet, go buy the pie. If the cake
>>> is good, take it to the Easter bash and explain to the
>>> host/hostess you had to taste it because you thought you may have
>>> made an error on the recipe while making the cake.
>>>
>>> Michael
>>>

>>
>> I agree with Michael, Taste test and explain. With the many rave
>> reviews of the cake tasting so good...the hostess understand the
>> abnormal situation. But a small small sliver...so the hostess won't
>> think she is getting slighted.
>>
>> It kinda goes with friends...they will understand this kinda thing.

>
>My thoughts exactly. A host/hostess will most likely appreciate the 'test'
>tasting to make certain the dish is at least edibile. As you said, a very
>small, miniscule sliver to taste it beforehand.
>


I don't know if I agree that a hostess would want to know that a
sliver was taken out of a cake. But another way to deal with taking
a piece would be to pre-cut the cake into servings and arrange on a
plate. Perhaps drizzle with a colorful berry sauce or some other type
of garnish to make it look "presented."

If I recall, I don't remember that the custard of this cake was so
runny that that wouldn't work. Perhaps chilling would firm it up even
more.

Sue(tm)
Lead me not into temptation... I can find it myself!
  #14 (permalink)   Report Post  
Curly Sue
 
Posts: n/a
Default

On Sun, 01 May 2005 12:41:26 -0400, Sheryl Rosen
> wrote:

>Wayne Boatwright at wrote on 5/1/05 12:36 PM:
>
>> On Sun 01 May 2005 08:02:19a, Sheryl Rosen wrote in rec.food.cooking:
>>
>>>
>>> Well, for some reason, this morning when I did my search, the first
>>> recipe that came up was the one where Barb stated she originally posted
>>> an incorrect amount of sugar, it was really 1 cup of sugar, not two.

>>
>> If the cake doesn'y fall, it'll be fine.

>
>why would it fall???
>
>Once again, no one answers the question.
>"Has anyone made it with the 2 cups of sugar?"
>
>No.
>Ok, thanks.


<rest of snippy note snipped>

We're all sorry that you are having problems with the cake, but it's
not our fault.

Listen, this has happened before. You ask a question and others reply
but not to the question you asked. Then you get ****ed, toss off a
sarcastic response, and can't deal with the consequences.

By now you should know what to expect; even if people don't know the
answer to your question, they will try to help. Apparently you don't
like that.

So here's a suggestion- the next time you want a specific question
answered, and you don't want to read anything that others have to say,
put a notice in your post saying "Don't bother to respond if you
cannot answer the following question...."

It will save others the bother of giving suggestions to someone who
doesn't want to read other responses and can't just say "thanks for
the suggestions." or even just ignoring them.

Sue(tm)
Lead me not into temptation... I can find it myself!
  #15 (permalink)   Report Post  
Wayne Boatwright
 
Posts: n/a
Default

On Sun 01 May 2005 01:29:36p, Curly Sue wrote in rec.food.cooking:

>
> Listen, this has happened before. You ask a question and others reply
> but not to the question you asked. Then you get ****ed, toss off a
> sarcastic response, and can't deal with the consequences.
>
> By now you should know what to expect; even if people don't know the
> answer to your question, they will try to help. Apparently you don't
> like that.
>
> So here's a suggestion- the next time you want a specific question
> answered, and you don't want to read anything that others have to say,
> put a notice in your post saying "Don't bother to respond if you
> cannot answer the following question...."
>
> It will save others the bother of giving suggestions to someone who
> doesn't want to read other responses and can't just say "thanks for
> the suggestions." or even just ignoring them.
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!
>


Thanks, Sue, for saying what needed to be said.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


  #16 (permalink)   Report Post  
Wayne Boatwright
 
Posts: n/a
Default

On Sun 01 May 2005 03:16:54p, Dog3 wrote in rec.food.cooking:

> (Curly Sue) wrote in
> :
>
>> On Sun, 01 May 2005 16:33:03 GMT, Dog3 > wrote:
>>
>>>Monsur Fromage du Pollet > wrote in
:
>>>
>>>> Dog3 wrote on 01 May 2005 in rec.food.cooking
>>>>
>>>>> Hmmm... decisions, decisions. I would cut a very small sliver of
>>>>> cake and taste it. If it's too sweet, go buy the pie. If the cake
>>>>> is good, take it to the Easter bash and explain to the
>>>>> host/hostess you had to taste it because you thought you may have
>>>>> made an error on the recipe while making the cake.
>>>>>
>>>>> Michael
>>>>>
>>>>
>>>> I agree with Michael, Taste test and explain. With the many rave
>>>> reviews of the cake tasting so good...the hostess understand the
>>>> abnormal situation. But a small small sliver...so the hostess won't
>>>> think she is getting slighted.
>>>>
>>>> It kinda goes with friends...they will understand this kinda thing.
>>>
>>>My thoughts exactly. A host/hostess will most likely appreciate the
>>>'test' tasting to make certain the dish is at least edibile. As you
>>>said, a very small, miniscule sliver to taste it beforehand.
>>>

>>
>> I don't know if I agree that a hostess would want to know that a
>> sliver was taken out of a cake. But another way to deal with taking
>> a piece would be to pre-cut the cake into servings and arrange on a
>> plate. Perhaps drizzle with a colorful berry sauce or some other type
>> of garnish to make it look "presented."
>>
>> If I recall, I don't remember that the custard of this cake was so
>> runny that that wouldn't work. Perhaps chilling would firm it up even
>> more.
>>
>> Sue(tm)
>> Lead me not into temptation... I can find it myself!
>>

>
> I would not do this myself. The host/hostess may have their own idea(s)
> and china to serve the dessert. Of course if it is just close friends
> and family at the gathering, no one would care. Except my mother of
> course
>
> Michael


I don't think your mother was on the guest list. :-)

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
  #17 (permalink)   Report Post  
Wayne Boatwright
 
Posts: n/a
Default

On Sun 01 May 2005 03:18:26p, Dog3 wrote in rec.food.cooking:

> Sheryl Rosen > wrote in
> :
>
>> Wayne Boatwright at wrote on 5/1/05 12:36 PM:
>>
>>> On Sun 01 May 2005 08:02:19a, Sheryl Rosen wrote in
>>> rec.food.cooking:
>>>
>>>>
>>>> Well, for some reason, this morning when I did my search, the first
>>>> recipe that came up was the one where Barb stated she originally
>>>> posted an incorrect amount of sugar, it was really 1 cup of sugar,
>>>> not two.
>>>
>>> If the cake doesn'y fall, it'll be fine.

>>
>> why would it fall???
>>
>> Once again, no one answers the question.
>> "Has anyone made it with the 2 cups of sugar?"
>>
>> No.
>> Ok, thanks.
>>
>> Gee, I could taste it. No kidding.
>> Obviously, if I wanted to do that, I would have.
>> I'm not showing up at someone's house with a cake that a sliver's been
>> taken out of. Friends or not.
>>
>> It's going in the garbage.
>>
>> I'm stopping at the bakery on the way.
>>
>>

>
> Well, at least taste it before you pitch it. Maybe you will get a
> pleasant surprise and have the cake all to yourself
>
> Michael <- would gnaw off an arm to taste a scratch made cake laden with
> sugar


I think Sheryl is just going through one of her "snit" moods again. When
something goes wrong for her, it makes her feel better to lash out even if
she knows it's her fault. She doesn't usually really want advice. But,
then, I'm sure you already know that.

Having said all that, I really like Sheryl, but I wish she wouldn't behave
this way.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
  #18 (permalink)   Report Post  
sf
 
Posts: n/a
Default

On Sun, 01 May 2005 22:16:54 GMT, Dog3 wrote:

> I would not do this myself. The host/hostess may have their own idea(s)
> and china to serve the dessert. Of course if it is just close friends and
> family at the gathering, no one would care. Except my mother of course


It doesn't have to be presented on the table as a whole cake. Precut
it and move the slices around to put some space between them.
  #19 (permalink)   Report Post  
sf
 
Posts: n/a
Default

On Sun, 01 May 2005 14:02:40 -0500, zxcvbob wrote:

> Why did you bother asking the question? Just so you could yell at Wayne
> and Michael when they suggested you taste it and see?
>
> Throwing it away seems kind of stupid.


That's Sheryl Rosen (or catmandy, depending on her mood) for you.
>
> Be sure and tell the hostess, when you show up with a supermarket pie,
> that you baked a fresh rhubarb custard cake and then threw it away
> rather than bring it because it *might* have been too sweet. I'm sure
> she'll appreciate that.



She probably told them the entire story, more than once.

  #20 (permalink)   Report Post  
sf
 
Posts: n/a
Default

On 2 May 2005 00:27:22 +0200, Wayne Boatwright wrote:

> Having said all that, I really like Sheryl, but I wish she wouldn't behave
> this way.


Your Sheryl is my Sheldon.


  #21 (permalink)   Report Post  
Wayne Boatwright
 
Posts: n/a
Default

On Sun 01 May 2005 05:40:09p, sf wrote in rec.food.cooking:

> On Sun, 01 May 2005 14:02:40 -0500, zxcvbob wrote:
>
>> Why did you bother asking the question? Just so you could yell at
>> Wayne and Michael when they suggested you taste it and see?
>>
>> Throwing it away seems kind of stupid.

>
> That's Sheryl Rosen (or catmandy, depending on her mood) for you.
>>
>> Be sure and tell the hostess, when you show up with a supermarket pie,
>> that you baked a fresh rhubarb custard cake and then threw it away
>> rather than bring it because it *might* have been too sweet. I'm sure
>> she'll appreciate that.

>
>
> She probably told them the entire story, more than once.


I'm sure she included how rude the posters on r.f.c. were as well.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
  #22 (permalink)   Report Post  
Wayne Boatwright
 
Posts: n/a
Default

On Sun 01 May 2005 05:43:20p, sf wrote in rec.food.cooking:

> On 2 May 2005 00:27:22 +0200, Wayne Boatwright wrote:
>
>> Having said all that, I really like Sheryl, but I wish she wouldn't
>> behave this way.

>
> Your Sheryl is my Sheldon.


Gotcha. But I don't think that Sheryl's behavior is quite as vile.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
  #23 (permalink)   Report Post  
Melba's Jammin'
 
Posts: n/a
Default

In article > , Dog3
> wrote:

> My thoughts exactly. A host/hostess will most likely appreciate the
> 'test' tasting to make certain the dish is at least edibile.


It's called "quality control." Entirely acceptable for the heathens in
the midwest. "-)
--
-Barb, <http://www.jamlady.eboard.com> Updated in late-April.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.
  #24 (permalink)   Report Post  
Wayne Boatwright
 
Posts: n/a
Default

On Sun 01 May 2005 05:56:31p, Melba's Jammin' wrote in rec.food.cooking:

> In article > , Dog3
> > wrote:
>
>> My thoughts exactly. A host/hostess will most likely appreciate the
>> 'test' tasting to make certain the dish is at least edibile.

>
> It's called "quality control." Entirely acceptable for the heathens in
> the midwest. "-)


But good lord, Barb... Sheryl's in the east. She might be imprisoned for
such an offense! ;-) Not to mention it being such a social gaff.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
  #27 (permalink)   Report Post  
Monsur Fromage du Pollet
 
Posts: n/a
Default

Dog3 wrote on 01 May 2005 in rec.food.cooking

> Michael <- total heathen but has good manners and knows all of his
> forks, spoons, knives and even the fish fork and shrimp fork.
>


You might know them...but I named mine...suzie, billy, mortimer etc...

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban
  #28 (permalink)   Report Post  
Sheldon
 
Posts: n/a
Default


Monsur Fromage du Pollet wrote:
> Dog3 wrote on 01 May 2005 in rec.food.cooking
>
> > Michael <- total heathen but has good manners and knows all of his
> > forks, spoons, knives and even the fish fork and shrimp fork.
> >

>
> You might know them...but I named mine...suzie, billy, mortimer

etc...

Yeah, but... you don't know billy and mortimer like Michael *knows*
them. hehe

Sheldon

  #29 (permalink)   Report Post  
Gregory Morrow
 
Posts: n/a
Default


Wayne Boatwright wrote:.

> Now, maybe you can unknot your drawers!



Don't bet on it :-)

--
Best
Greg




  #30 (permalink)   Report Post  
Gregory Morrow
 
Posts: n/a
Default


Dave Smith wrote:

> Wayne Boatwright wrote:
>
> >
> > >> If the cake doesn'y fall, it'll be fine.
> > >
> > > why would it fall???

> >
> > Cakes baked with twice as much sugar as called for will typically fall.
> > The structure fails.

>
> Don't cakes with a lot of sugar usually also have a lot of egg?
>



Of course as a courtesy the OP could have printed out the recipe they used.
But of course they did not...so I really wonder what sort of "help" they
expect to receive?

--
Bet
Greg




  #31 (permalink)   Report Post  
Gregory Morrow
 
Posts: n/a
Default


sf wrote:

> On Sun, 01 May 2005 14:02:40 -0500, zxcvbob wrote:
>
> > Why did you bother asking the question? Just so you could yell at

Wayne
> > and Michael when they suggested you taste it and see?
> >
> > Throwing it away seems kind of stupid.

>
> That's Sheryl Rosen (or catmandy, depending on her mood) for you.
> >
> > Be sure and tell the hostess, when you show up with a supermarket pie,
> > that you baked a fresh rhubarb custard cake and then threw it away
> > rather than bring it because it *might* have been too sweet. I'm sure
> > she'll appreciate that.

>
>
> She probably told them the entire story, more than once.
>



I've only been reading this thread for five minutes and I'm sick of it
already :-)

I've done similar boo - boos before but unless the dish is *really* dire
I'll take it along. At the very worst we'll at least have a good laff over
it. More often than not it will be somewhat edible, and some would not even
notice the "mistake" if it weren't mentioned...

I'd certainly never set myself up as a victim over such a trivial matter.
Some folx just like to wallow in drama I guess...

--
Best
Greg


  #32 (permalink)   Report Post  
Wayne Boatwright
 
Posts: n/a
Default

On Sun 01 May 2005 08:02:11p, Gregory Morrow wrote in rec.food.cooking:

> Of course as a courtesy the OP could have printed out the recipe they
> used. But of course they did not...so I really wonder what sort of
> "help" they expect to receive?


She apparently expected everyone on r.f.c. to have memorized Barb's recipe.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
  #33 (permalink)   Report Post  
Gregory Morrow
 
Posts: n/a
Default


Wayne Boatwright wrote:

> On Sun 01 May 2005 05:40:09p, sf wrote in rec.food.cooking:
>
> > On Sun, 01 May 2005 14:02:40 -0500, zxcvbob wrote:
> >
> >> Why did you bother asking the question? Just so you could yell at
> >> Wayne and Michael when they suggested you taste it and see?
> >>
> >> Throwing it away seems kind of stupid.

> >
> > That's Sheryl Rosen (or catmandy, depending on her mood) for you.
> >>
> >> Be sure and tell the hostess, when you show up with a supermarket pie,
> >> that you baked a fresh rhubarb custard cake and then threw it away
> >> rather than bring it because it *might* have been too sweet. I'm sure
> >> she'll appreciate that.

> >
> >
> > She probably told them the entire story, more than once.

>
> I'm sure she included how rude the posters on r.f.c. were as well.
>



If you've been here for any length of time at all Wayne you'll know that
what "sf" says is gospel truth :-)

--
Best
Greg


  #34 (permalink)   Report Post  
Wayne Boatwright
 
Posts: n/a
Default

On Sun 01 May 2005 08:10:54p, Gregory Morrow wrote in rec.food.cooking:

>
> Wayne Boatwright wrote:
>
>> On Sun 01 May 2005 05:40:09p, sf wrote in rec.food.cooking:
>> > She probably told them the entire story, more than once.

>>
>> I'm sure she included how rude the posters on r.f.c. were as well.
>>

>
>
> If you've been here for any length of time at all Wayne you'll know that
> what "sf" says is gospel truth :-)
>


Yes, I would agree with that, Greg. You get everything unvarnished from sf.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
  #35 (permalink)   Report Post  
Gregory Morrow
 
Posts: n/a
Default


Wayne Boatwright wrote:

> She apparently expected everyone on r.f.c. to have memorized Barb's

recipe.
>



I know. Then the OP is lashing out at everyone because no "help" is
forthcoming, they have to set themselves up as a "victim".

Instead of "defusing" the sitch by saying something like "Hey, I'm sorry,
I've been tensed up" or some such this person will simply bail on the whole
thread and in a short time will start up the same behavior anew...stomping
their feet and holding their breath all the while no doubt.

At least it's nice to know that in this day and age when a "pound" can of
coffee is twelve ounces and the Plaza Hotel is being turned into condos that
some things *never* change :-)

--
Best
Greg







  #36 (permalink)   Report Post  
Curly Sue
 
Posts: n/a
Default

On 2 May 2005 06:26:54 +0200, Wayne Boatwright
> wrote:
>
>LOL! The twelve ounce "pound" I can deal with; Sheryl's constancy I can
>deal with; the demise of the Plaza as one of the grandest hotels is a huge
>hurt and disappointment! :-(
>

Cheer up Bucko, it's not that bad!
http://www.nynewsday.com/news/local/...azaflash.flash

Sue(tm)
Lead me not into temptation... I can find it myself!
  #37 (permalink)   Report Post  
Wayne Boatwright
 
Posts: n/a
Default

On Sun 01 May 2005 08:44:47p, Gregory Morrow wrote in rec.food.cooking:

>
> Wayne Boatwright wrote:
>
>> She apparently expected everyone on r.f.c. to have memorized Barb's
>> recipe.
>>

>
>
> I know. Then the OP is lashing out at everyone because no "help" is
> forthcoming, they have to set themselves up as a "victim".
>
> Instead of "defusing" the sitch by saying something like "Hey, I'm
> sorry, I've been tensed up" or some such this person will simply bail on
> the whole thread and in a short time will start up the same behavior
> anew...stomping their feet and holding their breath all the while no
> doubt.
>
> At least it's nice to know that in this day and age when a "pound" can
> of coffee is twelve ounces and the Plaza Hotel is being turned into
> condos that some things *never* change :-)


LOL! The twelve ounce "pound" I can deal with; Sheryl's constancy I can
deal with; the demise of the Plaza as one of the grandest hotels is a huge
hurt and disappointment! :-(

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
  #38 (permalink)   Report Post  
Wayne Boatwright
 
Posts: n/a
Default

On Sun 01 May 2005 09:22:03p, Curly Sue wrote in rec.food.cooking:

> On 2 May 2005 06:26:54 +0200, Wayne Boatwright
> > wrote:
>>
>>LOL! The twelve ounce "pound" I can deal with; Sheryl's constancy I can
>>deal with; the demise of the Plaza as one of the grandest hotels is a huge
>>hurt and disappointment! :-(
>>

> Cheer up Bucko, it's not that bad!
> http://www.nynewsday.com/news/local/...azaflash.flash
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!
>


Thanks, Sue. I haven't read it all yet, but this is a great site for the
Plaza. I think I may feel better! :-)

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
  #39 (permalink)   Report Post  
JoanJet
 
Posts: n/a
Default

Hi All,
If anyone could pass along the recipe for Rhubarb Custard Custard Cake,
I would great appreciate. My rhubarb is coming up & I would like to try
some new recipes.
Thanks in advance,
Joan



Sheryl Rosen wrote:
> Well, I was invited to Easter Dinner today (they are Eastern Orthodox
> Christian) and I offered to bring dessert.
>
> I heard they love rhubarb, so I decided to Google for Barb's Rhubarb

custard
> cake recipe.
>
> I found it yesterday morning, have been corresponding with her about

it, and
> I made it this morning.
>
> While it was in the oven, I decided to Google RFC and read the

reviews of
> this cake. I remembered they were raves, and I read a few yesterday

when I
> found the recipe.
>
> Well, for some reason, this morning when I did my search, the first

recipe
> that came up was the one where Barb stated she originally posted an
> incorrect amount of sugar, it was really 1 cup of sugar, not two.
>
> Naturally, the first one I found yesterday, and therefore, the one I

printed
> out to make this morning, called for TWO CUPS of sugar. Now, I have

to say,
> as I was making this cake, I looked at one cup of sugar and it seemed

like
> enough, but then again, what do I know? I've never cooked rhubarb

before, so
> instead of following my instinct, I followed the recipe.
>
> Of course, every single recipe I pulled up this morning (once the

damn thing
> was in the oven) called for 1 cup sugar. And I can't find the one

with 2
> cups online, just to prove I'm not imagining things.
>
> Anyway, there's nothing to be done now, I really wish I had noticed

two
> different recipes yesterday, but the bottom line is:
>
> Has anyone made this thing with 2 cups of sugar? And how was it if

you did?
>
> Or should I just dump this in the garbage and run over to the market

and
> pick up a Mrs Smiths pie and call it a day?
>
> So much for "tried and true".
> I shoulda made the f%$&ing pie recipe from Everyday Food.


  #40 (permalink)   Report Post  
Melba's Jammin'
 
Posts: n/a
Default

In article .com>,
"JoanJet" > wrote:

> Hi All,
> If anyone could pass along the recipe for Rhubarb Custard Custard Cake,
> I would great appreciate. My rhubarb is coming up & I would like to try
> some new recipes.
> Thanks in advance,
> Joan


I just did - recipe is in the subject line. Pay attention to the pan
size and don't chop the rhubarb too fine -- I prefer about 3/4" slices.
(And Custard is in the recipe title only once.)
--
-Barb, <http://www.jamlady.eboard.com> Updated in late-April.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.
Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Barb's Rhubarb Custard Cake: FROZEN RHUBARB? Lynn from Fargo General Cooking 13 26-10-2009 06:37 PM
Barb's Rhubarb Custard Cake (with recipe) Damsel General Cooking 1 02-06-2005 10:47 AM
Recipe: Rhubarb Custard Cake Melba's Jammin' General Cooking 3 02-05-2005 06:44 PM
Rhubarb Custard Cake, Barb Schaller's Edoc Recipes (moderated) 0 08-03-2005 05:14 AM


All times are GMT +1. The time now is 10:47 AM.

Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
Copyright ©2004-2024 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"