Kalmia wrote:
> gloria p wrote:
>> Brooklyn1 wrote:
>>
>> > However a perfectly fine egg separator costs under a $5.
>> >http://www.crateandbarrel.com/kitche...nsils/egg-sepa...
>>
>> I agree. *It's not expensive and actually nice looking, but it's another
>> one-use gadget to have to store. *I've been separating eggs for ~60
>> years by passing the yolks back and forth between the shells and I don't
>> recall ever getting yolk in the whites.
>
>My slightly spread fingers seem to suffice.

Okay, I got this here test for yoose gals.

Today wasn't a very good food day, had nothing defrosted to cook and
nothing I felt like defrosting. I have a full fridge but nothing
appealed. I was desperate so boiled three frozen tube steak for
brunch, ate em with rye bread and mustard. For dinner I prepared a 3
bean salad from canned beans but it hadn't marinated long enough so I
had toasted 100% whole wheat with cream cheese and raspberry jam.
Right now I'm sipping a Crystal Palace n' OJ. I have plans to go into
town manana to get some vittles, they have top round roasts on sale.
I'm thinking a big oven roast medium rare with baked spuds... and my
cats love roast beef. I already have a list started to fill my
larder. Tomorrow I'll go to the PO to get my mail too, and I may even
call Lillian about getting my ears lowered, she cuts my hair. And
I'll stop at Rite-Aid, they have great deals on gum drops and gummy
critters plus I need some Pinaud after shave... gotta check on Newt's
food n' water, and put out the trash for early pick up on Tuesday.
It's 16º out now, I'm sure Newt's H2O is solid, at least I know his
dried food is filled, and he has his house with lots of fuzzy
blankies... I saw how he already built a nice nest to crawl into, and
I saw Newt scampering about the rock walls today, probably hunting
mice.

On Feb 12, 7:40*pm, Brooklyn1 <Gravesend1> wrote:
>
>
> Okay, I got this here test for yoose gals.
>
> Today wasn't a very good food day, had nothing defrosted to cook and
> nothing I felt like defrosting.
>
>
*Snip*

What's the 'test?'

On Feb 12, 10:49*am, gloria p > wrote:
> On 2/12/2012 11:26 AM, merryb wrote:
>
>
>
> > When you use your hands like you described, you can get pretty much
> > all the white separated from the yolk. Your hands must be clean tho!
>
> Your hands should be cleaned, washed well, every time you enter the kitchen.
>
> gloria p

That goes without saying!

On Feb 13, 7:01*am, ItsJoanNotJoann > wrote:
> On Feb 12, 7:40*pm, Brooklyn1 <Gravesend1> wrote:
>
> > Okay, I got this here test for yoose gals.
>
> > Today wasn't a very good food day, had nothing defrosted to cook and
> > nothing I felt like defrosting.
>
> *Snip*
>
> What's the 'test?'

LOL- that's what I'm wondering!

On Feb 13, 11:54*am, merryb > wrote:
>
> On Feb 13, 7:01*am, ItsJoanNotJoann > wrote:
>
> > On Feb 12, 7:40*pm, Brooklyn1 <Gravesend1> wrote:
>
> > > Okay, I got this here test for yoose gals.
>
> > > Today wasn't a very good food day, had nothing defrosted to cook and
> > > nothing I felt like defrosting.
>
> > *Snip*
>
> > What's the 'test?'
>
> LOL- that's what I'm wondering!
>
>
We've probably just set ourselves up for some awful disaster and will
wish we had not asked. (@@ ---> eye roll)

On Mon, 13 Feb 2012 09:54:09 -0800 (PST), merryb >
wrote:

>On Feb 13, 7:01*am, ItsJoanNotJoann > wrote:
>> On Feb 12, 7:40*pm, Brooklyn1 <Gravesend1> wrote:
>>
>> > Okay, I got this here test for yoose gals.
>>
>> > Today wasn't a very good food day, had nothing defrosted to cook and
>> > nothing I felt like defrosting.
>>
>> *Snip*
>>
>> What's the 'test?'
>
>LOL- that's what I'm wondering!

That yoose asked proves yoose gals have taken the test often, and
passed.

>
> Really not a good idea to use the shells, that's a good way to
> transfer salmonella from the shells... shells are supposed to have


Salmonella resides also INSIDE the egg. Unless the egg will be used
in a "soft" state, or unbaked, using the shell to separate them
shouldn't present any problem at all for things that are baked.

N.

On 2/11/2012 4:56 PM, Judy Haffner wrote:
>
> Growing up my mother never used a cake mix, and I can remember her
> making angel food cakes from scratch, which was a real "act of love".
> When I first got married, I followed in her footsteps and continued to
> make mine from scratch too. They were total perfection....high, light
> and tender, but for the past several years, I have used a box mix, and
> still achieve the same results, although perhaps I have forgotten if the
> flavor of homemade wasn't better? They really have the mix down-pat and
> is just SO easy to do, and always fool proof.
>
> It took me YEARS to stoop so low as to even purchase my first cake mix
> (LOL) and now I use them often, though still prefer the flavor and
> texture of homemade.
>
> I use to be able to find the confetti angel cake mixes and also a
> chocolate swirl flavor, but I haven't in a very long time now, and wish
> they wouldn't have done away with them.
>
> I thought of this today, because I bought a Betty Crocker angel food mix
> at the store for a dessert I am going to make for a potluck this week. I
> have to cut it up in cubes and fold into other ingredients, so wouldn't
> want to have to go through all the time and energy to make a cake from
> scratch anyway, only to "butcher" it.
>
> Judy

I do. I never liked angel food cake when I was younger. It was
always made from a mix. And I really didn't like any "bought"
angel food cake. I thought it had a bitter aftertaste. I only had
it when someone else made it or bought it.

Then a few years ago I had a bazillion egg whites in the freezer and
thought, what the hell, I'll make an angel food cake and see if it's
better than the bought stuff. It was so much better than any I had
ever had. I like it with a strawberry butter cream icing.

I often make it for Easter. I'm still not a *huge* fan -
much rather have chocolate cake. I also really like chiffon cake.
I make an orange chiffon cake a la Betty Crocker Cookbook. I always
make it with orange butter cream icing.

Not all that fond of regular white cake. Probably the same reason I'm
not crazy about angel food. I guess it's the lack of yolks.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

djs wrote:

>> My opinion is that angel food cake is the most flavorless cake in the
>> world, regardless of whether it's made from scratch or made from a mix.
>
> You've either never had a good angel food cake or you've only eaten
> strongly flavored cakes, like chocolate, which makes a mild flavored angel
> food cake seem tasteless. I know a woman who doesn't like vanilla ice
> cream because she says it has no flavor. It does too have flavor, as does
> an angel food cake.

What common cake has less flavor than angel food cake?

Bob

On Feb 15, 7:51*am, "Bob Terwilliger" >
wrote:
>
>
> What common cake has less flavor than angel food cake?
>
> Bob
>
>
I give up. Which cake?

On Feb 15, 9:28*am, ItsJoanNotJoann > wrote:
> On Feb 15, 7:51*am, "Bob Terwilliger" >
> wrote:
>
> > What common cake has less flavor than angel food cake?
>
> > Bob
>
> I give up. *Which cake?

A cake of soap?

--Bryan

On Feb 14, 11:46*am, Kate Connally > wrote:
> On 2/11/2012 4:56 PM, Judy Haffner wrote:
>
>
>
>
>
>
>
>
>
>
>
> > Growing up my mother never used a cake mix, and I can remember her
> > making angel food cakes from scratch, which was a real "act of love".
> > When I first got married, I followed in her footsteps and continued to
> > make mine from scratch too. They were total perfection....high, light
> > and tender, but for the past several years, I have used a box mix, and
> > still achieve the same results, although perhaps I have forgotten if the
> > flavor of homemade wasn't better? They really have the mix down-pat and
> > is just SO easy to do, and always fool proof.
>
> > It took me YEARS to stoop so low as to even purchase my first cake mix
> > (LOL) and now I use them often, though still prefer the flavor and
> > texture of homemade.
>
> > I use to be able to find the confetti angel cake mixes and also a
> > chocolate swirl flavor, but I haven't in a very long time now, and wish
> > they wouldn't have done away with them.
>
> > I thought of this today, because I bought a Betty Crocker angel food mix
> > at the store for a dessert I am going to make for a potluck this week. I
> > have to cut it up in cubes and fold into other ingredients, so wouldn't
> > want to have to go through all the time and energy to make a cake from
> > scratch anyway, only to "butcher" it.
>
> > Judy
>
> I do. *I never liked angel food cake when I was younger. *It was
> always made from a mix. *And I really didn't like any "bought"
> angel food cake. *I thought it had a bitter aftertaste. *I only had
> it when someone else made it or bought it.
>
> Then a few years ago I had a bazillion egg whites in the freezer and
> thought, what the hell, I'll make an angel food cake and see if it's
> better than the bought stuff. *It was so much better than any I had
> ever had. *I like it with a strawberry butter cream icing.
>
> I often make it for Easter. *I'm still not a *huge* fan -
> much rather have chocolate cake. *I also really like chiffon cake.
> I make an orange chiffon cake a la Betty Crocker Cookbook. I always
> make it with orange butter cream icing.
>
> Not all that fond of regular white cake. *Probably the same reason I'm
> not crazy about angel food. *I guess it's the lack of yolks.
>
> Kate
>
> --
> Kate Connally
> “If I were as old as I feel, I’d be dead already.”
> Goldfish: “The wholesome snack that smiles back,
> Until you bite their heads off.”
> What if the hokey pokey really *is* what it's all about?
>

My grandmother's angel food cake was the best - from scratch, and she
always used just a touch of almond flavoring in the powdered sugar
icing. I can just about taste it, just thinking about it .... ;-)

N.

On Wed, 15 Feb 2012 05:51:12 -0800, "Bob Terwilliger"
> wrote:

> djs wrote:
>
> >> My opinion is that angel food cake is the most flavorless cake in the
> >> world, regardless of whether it's made from scratch or made from a mix.
> >
> > You've either never had a good angel food cake or you've only eaten
> > strongly flavored cakes, like chocolate, which makes a mild flavored angel
> > food cake seem tasteless. I know a woman who doesn't like vanilla ice
> > cream because she says it has no flavor. It does too have flavor, as does
> > an angel food cake.
>
> What common cake has less flavor than angel food cake?
>

Why are you being so argumentative?" He was perfectly clear.

--
Food is an important part of a balanced diet.

On Feb 13, 1:28*pm, Brooklyn1 <Gravesend1> wrote:
> On Mon, 13 Feb 2012 09:54:09 -0800 (PST), merryb >
> wrote:
>
> >On Feb 13, 7:01*am, ItsJoanNotJoann > wrote:
> >> On Feb 12, 7:40*pm, Brooklyn1 <Gravesend1> wrote:
>
> >> > Okay, I got this here test for yoose gals.
>
> >> > Today wasn't a very good food day, had nothing defrosted to cook and
> >> > nothing I felt like defrosting.
>
> >> *Snip*
>
> >> What's the 'test?'
>
> >LOL- that's what I'm wondering!
>
> That yoose asked proves yoose gals have taken the test often, and
> passed.

Yay!!

ItsJoanNotJoann wrote:

>Bob T wrote:
>>
>> What common cake has less flavor than angel food cake?
>>
>I give up. Which cake?

Plain panCAKES are rather tasteless on their own... I've never seen
anyone eat pancakes dry... how many pancakes do yoose think IHOP sells
each year... pancakes are the angel food cakes of breakfasts.

People generally don't eat angel food cake on it's own (although often
it's heavily sweetened so it's hardly flavorless), it's used as a
neutral flavored textural pallete for serving other much more
flavorful foods and for sopping their juices, typically those that
benefit from sweetening and exude juices, like berries... same as
ladyfingers and icecream cones add texture, sweetness, and sop
juices... taco shells on their own haven't much flavor either... you
gotta be pretty much starving to eat nekid tortillas... not many
unsalted tortilla chips are sold either, and then the salt obssessed
use them to scoop salty dips. Very little bread is eaten naked, it's
almost always a textural pallete for highly seasoned foods and for
sopping. I don't see many eating naked english muffins or even pizza
crust for that matter... when was the last time you dove into a loaf
of wonder white, probably when plastered. When was the last time you
saw someone eating freshly cooked pasta all on its own, naked pasta is
rather tasteless too yet an awful lot is consumed with other
ingredients. Hmm, I just named a number of rather flavorless foods.

sf wrote:

>> djs wrote:
>>
>>>> My opinion is that angel food cake is the most flavorless cake in the
>>>> world, regardless of whether it's made from scratch or made from a mix.
>>>
>>> You've either never had a good angel food cake or you've only eaten
>>> strongly flavored cakes, like chocolate, which makes a mild flavored angel
>>> food cake seem tasteless. I know a woman who doesn't like vanilla ice
>>> cream because she says it has no flavor. It does too have flavor, as does
>>> an angel food cake.
>>
>> What common cake has less flavor than angel food cake?
>
> Why are you being so argumentative?" He was perfectly clear.

I was also perfectly clear, and he tried to evade the point. Read what I
wrote above. Did I say angel food cake was completely flavorless? No, I
said it was the MOST flavorless cake. He tried to sidestep that, which
makes HIS post the argumentative one.

Bob

On Wed, 15 Feb 2012 20:00:17 -0800, Bob Terwilliger
> wrote:

> sf wrote:
>
> >> djs wrote:
> >>
> >>>> My opinion is that angel food cake is the most flavorless cake in the
> >>>> world, regardless of whether it's made from scratch or made from a mix.
> >>>
> >>> You've either never had a good angel food cake or you've only eaten
> >>> strongly flavored cakes, like chocolate, which makes a mild flavored angel
> >>> food cake seem tasteless. I know a woman who doesn't like vanilla ice
> >>> cream because she says it has no flavor. It does too have flavor, as does
> >>> an angel food cake.
> >>
> >> What common cake has less flavor than angel food cake?
> >
> > Why are you being so argumentative?" He was perfectly clear.
>
> I was also perfectly clear, and he tried to evade the point. Read what I
> wrote above. Did I say angel food cake was completely flavorless? No, I
> said it was the MOST flavorless cake. He tried to sidestep that, which
> makes HIS post the argumentative one.
>
Are you bored at work?


--
Food is an important part of a balanced diet.

sf wrote:

> Are you bored at work?

Don't you hate it when people answer questions with questions?

Bob

On Wed, 15 Feb 2012 22:13:46 -0800, Bob Terwilliger
> wrote:

> sf wrote:
>
> > Are you bored at work?
>
> Don't you hate it when people answer questions with questions?
>
Is that rhetorical or do you really want an answer?


--
Food is an important part of a balanced diet.

sf wrote:

>>> Are you bored at work?
>>
>> Don't you hate it when people answer questions with questions?
>>
> Is that rhetorical or do you really want an answer?

What do you think?

Bob

Bob Terwilliger wrote:
> djs wrote:
>
>>> My opinion is that angel food cake is the most flavorless cake in the
>>> world, regardless of whether it's made from scratch or made from a mix.
>> You've either never had a good angel food cake or you've only eaten
>> strongly flavored cakes, like chocolate, which makes a mild flavored angel
>> food cake seem tasteless. I know a woman who doesn't like vanilla ice
>> cream because she says it has no flavor. It does too have flavor, as does
>> an angel food cake.
>
> What common cake has less flavor than angel food cake?
>
> Bob
>
Interesting. I generally tilt toward VERY flavorful food, but I
like angel food cake. I wonder why? I also wonder why angel food
cake has not traditionally had as many variations in flavor as
pound cake has.

--
Jean B.

Nancy2 wrote:
> On Feb 14, 11:46 am, Kate Connally > wrote:
>> On 2/11/2012 4:56 PM, Judy Haffner wrote:
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>> Growing up my mother never used a cake mix, and I can remember her
>>> making angel food cakes from scratch, which was a real "act of love".
>>> When I first got married, I followed in her footsteps and continued to
>>> make mine from scratch too. They were total perfection....high, light
>>> and tender, but for the past several years, I have used a box mix, and
>>> still achieve the same results, although perhaps I have forgotten if the
>>> flavor of homemade wasn't better? They really have the mix down-pat and
>>> is just SO easy to do, and always fool proof.
>>> It took me YEARS to stoop so low as to even purchase my first cake mix
>>> (LOL) and now I use them often, though still prefer the flavor and
>>> texture of homemade.
>>> I use to be able to find the confetti angel cake mixes and also a
>>> chocolate swirl flavor, but I haven't in a very long time now, and wish
>>> they wouldn't have done away with them.
>>> I thought of this today, because I bought a Betty Crocker angel food mix
>>> at the store for a dessert I am going to make for a potluck this week. I
>>> have to cut it up in cubes and fold into other ingredients, so wouldn't
>>> want to have to go through all the time and energy to make a cake from
>>> scratch anyway, only to "butcher" it.
>>> Judy
>> I do. I never liked angel food cake when I was younger. It was
>> always made from a mix. And I really didn't like any "bought"
>> angel food cake. I thought it had a bitter aftertaste. I only had
>> it when someone else made it or bought it.
>>
>> Then a few years ago I had a bazillion egg whites in the freezer and
>> thought, what the hell, I'll make an angel food cake and see if it's
>> better than the bought stuff. It was so much better than any I had
>> ever had. I like it with a strawberry butter cream icing.
>>
>> I often make it for Easter. I'm still not a *huge* fan -
>> much rather have chocolate cake. I also really like chiffon cake.
>> I make an orange chiffon cake a la Betty Crocker Cookbook. I always
>> make it with orange butter cream icing.
>>
>> Not all that fond of regular white cake. Probably the same reason I'm
>> not crazy about angel food. I guess it's the lack of yolks.
>>
>> Kate
>>
>> --
>> Kate Connally
>> “If I were as old as I feel, I’d be dead already.”
>> Goldfish: “The wholesome snack that smiles back,
>> Until you bite their heads off.”
>> What if the hokey pokey really *is* what it's all about?
>>
>
> My grandmother's angel food cake was the best - from scratch, and she
> always used just a touch of almond flavoring in the powdered sugar
> icing. I can just about taste it, just thinking about it .... ;-)
>
> N.

Almond flavoring is the key I think--or a combination of almond
and vanilla. Now I am thinking of almond and rose. (I should
cease thinking.)

--
Jean B.