View Single Post
  #11 (permalink)   Report Post  
Wayne Boatwright
 
Posts: n/a
Default

On Thu 16 Jun 2005 07:10:20p, LynneA wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Thu 16 Jun 2005 07:00:47p, LynneA wrote in rec.food.cooking:
>>
>>>
>>> "Wayne Boatwright" > wrote in message
>>> ...
>>>>>
>>>>
>>>> Okay, you're a rebel! On the few occasions when I've used the "dump
>>>> and mix" method of making frosting, I've ended up with about three
>>>> times as much frosting as I needed. :-)
>>>>
>>>> --
>>>> Wayne Boatwright *¿* ____________________________________________
>>>>
>>>> Give me a smart idiot over a stupid genius any day.
>>>> Sam Goldwyn, 1882-1974
>>>
>>> And that's bad, WHY exactly?? LOLOL
>>>
>>> Lynne A
>>>

>>
>> I didn't say it was bad, but it should be accounted for in some
>> recipes. For example, it's an advantage when used in meringues for
>> pies. It helps to stabilize the meringue. In frosting it's not really
>> an issue. If you use it to sweeten beverages, it usually imparts a
>> cloudiness to the liquid.
>>
>>
>> --
>> Wayne Boatwright *¿*
>> ____________________________________________
>>
>> Give me a smart idiot over a stupid genius any day.
>> Sam Goldwyn, 1882-1974

>
> See, you have to be all reasonable, while I'm thinking of polishing off
> all that extra frosting<GG>
>
> Lynne A
>

>
>


Well, Carol had a good idea...spread it on graham crackers.

--
Wayne Boatwright *¿*
____________________________________________

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