|
Where did I go wrong?
On Mon, 5 Feb 2018 06:14:17 -0800, "Cheri" >
wrote: >"Julie Bove" > wrote in message ... >> >> > wrote in message >> ... >>> On Sun, 4 Feb 2018 20:41:14 -0500, jmcquown > >>> wrote: >>> >>>>On 2/2/2018 6:36 PM, Julie Bove wrote: >>>>> And yes, I can hear the snide comments rearing their ugly heads now. >>>>> Anyhoo... >>>>> >>>>> Some years back I made crustless quiches for people on the South Beach >>>>> diet. I got the recipe from their book. It said to line the muffin tins >>>>> with muffin tin papers. I did that but much of the quiche stuck to the >>>>> paper like glue. If the person tried to eat it all, they got paper in >>>>> their mouth so they could only eat the center of it. >>>>> >>>>> Yesterday, I made this recipe which I think is the same as what I made >>>>> before. >>>>> >>>>> http://www.momables.com/crustless-br...uiche-muffins/ >>>>> >>>>> I don't have the silicone inserts and am unlikely to buy them. Instead, >>>>> I greased the tins with olive oil. The first batch stuck very badly. I >>>>> thought maybe I needed more oil. Subsequent batches mostly still stuck. >>>>> Once in a while I would get a few that either didn't stick or stuck >>>>> very >>>>> little but most were like they were welded to the pan. And I played >>>>> hell >>>>> trying to get them out of the tins. >>>>> >>>>> What did I do wrong? >>>> >>>>The mistake was trying to modify the recipe. I read the recipe. Olive >>>>oil for quiche, crustless or not, is a mistake. It did not specify >>>>olive oil to grease unlined muffin tin cups. >>>> >>>>It sounds like you used paper liners like you remembered from whenever. >>>>The cheap paper liners you can buy for kids cupcakes? Not suitable for >>>>this recipe. >>>> >>>>Jill >>> >>> Agreed... I bake muffins often but never use those paper liners, in >>> fact I won't buy muffins in those liners, they are not crusty. I have >>> jumbo non-stick muffin tins but I still grease them with Crisco... >>> Crisco makes a lovely crust... and you don't need to use much, a light >>> coating with my finger works well. >> >> Crusty muffins? I don't think they're supposed to be crusty. > >I wouldn't care for crusty muffins. > >Cheri > The 'muffins' of today are really a cake.. They are not the same as muffins that are made by pouring all the wet ingredients into the dry all at once and folding together a maximum of 12 strokes, leaving a lumpy batter. The texture is totally different. The tops become slightly crusty and the crumb inside isn't smooth like cake. Original muffins: http://s1171.photobucket.com/user/ge...obhou.jpg.html Janet US |
Where did I go wrong?
"U.S. Janet B." > wrote in message
... > On Mon, 5 Feb 2018 06:14:17 -0800, "Cheri" > > wrote: > >>"Julie Bove" > wrote in message ... >>> >>> > wrote in message >>> ... >>>> On Sun, 4 Feb 2018 20:41:14 -0500, jmcquown > >>>> wrote: >>>> >>>>>On 2/2/2018 6:36 PM, Julie Bove wrote: >>>>>> And yes, I can hear the snide comments rearing their ugly heads now. >>>>>> Anyhoo... >>>>>> >>>>>> Some years back I made crustless quiches for people on the South >>>>>> Beach >>>>>> diet. I got the recipe from their book. It said to line the muffin >>>>>> tins >>>>>> with muffin tin papers. I did that but much of the quiche stuck to >>>>>> the >>>>>> paper like glue. If the person tried to eat it all, they got paper in >>>>>> their mouth so they could only eat the center of it. >>>>>> >>>>>> Yesterday, I made this recipe which I think is the same as what I >>>>>> made >>>>>> before. >>>>>> >>>>>> http://www.momables.com/crustless-br...uiche-muffins/ >>>>>> >>>>>> I don't have the silicone inserts and am unlikely to buy them. >>>>>> Instead, >>>>>> I greased the tins with olive oil. The first batch stuck very badly. >>>>>> I >>>>>> thought maybe I needed more oil. Subsequent batches mostly still >>>>>> stuck. >>>>>> Once in a while I would get a few that either didn't stick or stuck >>>>>> very >>>>>> little but most were like they were welded to the pan. And I played >>>>>> hell >>>>>> trying to get them out of the tins. >>>>>> >>>>>> What did I do wrong? >>>>> >>>>>The mistake was trying to modify the recipe. I read the recipe. Olive >>>>>oil for quiche, crustless or not, is a mistake. It did not specify >>>>>olive oil to grease unlined muffin tin cups. >>>>> >>>>>It sounds like you used paper liners like you remembered from whenever. >>>>>The cheap paper liners you can buy for kids cupcakes? Not suitable for >>>>>this recipe. >>>>> >>>>>Jill >>>> >>>> Agreed... I bake muffins often but never use those paper liners, in >>>> fact I won't buy muffins in those liners, they are not crusty. I have >>>> jumbo non-stick muffin tins but I still grease them with Crisco... >>>> Crisco makes a lovely crust... and you don't need to use much, a light >>>> coating with my finger works well. >>> >>> Crusty muffins? I don't think they're supposed to be crusty. >> >>I wouldn't care for crusty muffins. >> >>Cheri >> > The 'muffins' of today are really a cake.. They are not the same as > muffins that are made by pouring all the wet ingredients into the dry > all at once and folding together a maximum of 12 strokes, leaving a > lumpy batter. The texture is totally different. The tops become > slightly crusty and the crumb inside isn't smooth like cake. > Original muffins: > http://s1171.photobucket.com/user/ge...obhou.jpg.html > Janet US The only muffins I like crusty are cornmeal muffins. Cheri |
Where did I go wrong?
On 2/5/2018 10:56 AM, Cheri wrote:
> "U.S. Janet B." > wrote in message > ... >> On Mon, 5 Feb 2018 06:14:17 -0800, "Cheri" > >> wrote: >> >>> "Julie Bove" > wrote in message >>> ... >>>> >>>> > wrote in message >>>> ... >>>>> On Sun, 4 Feb 2018 20:41:14 -0500, jmcquown > >>>>> wrote: >>>>> >>>>>> On 2/2/2018 6:36 PM, Julie Bove wrote: >>>>>>> And yes, I can hear the snide comments rearing their ugly heads now. >>>>>>> Anyhoo... >>>>>>> >>>>>>> Some years back I made crustless quiches for people on the South >>>>>>> Beach >>>>>>> diet. I got the recipe from their book. It said to line the >>>>>>> muffin tins >>>>>>> with muffin tin papers. I did that but much of the quiche stuck >>>>>>> to the >>>>>>> paper like glue. If the person tried to eat it all, they got >>>>>>> paper in >>>>>>> their mouth so they could only eat the center of it. >>>>>>> >>>>>>> Yesterday, I made this recipe which I think is the same as what I >>>>>>> made >>>>>>> before. >>>>>>> >>>>>>> http://www.momables.com/crustless-br...uiche-muffins/ >>>>>>> >>>>>>> >>>>>>> I don't have the silicone inserts and am unlikely to buy them. >>>>>>> Instead, >>>>>>> I greased the tins with olive oil. The first batch stuck very >>>>>>> badly. I >>>>>>> thought maybe I needed more oil. Subsequent batches mostly still >>>>>>> stuck. >>>>>>> Once in a while I would get a few that either didn't stick or stuck >>>>>>> very >>>>>>> little but most were like they were welded to the pan. And I played >>>>>>> hell >>>>>>> trying to get them out of the tins. >>>>>>> >>>>>>> What did I do wrong? >>>>>> >>>>>> The mistake was trying to modify the recipe.* I read the recipe. >>>>>> Olive >>>>>> oil for quiche, crustless or not, is a mistake.* It did not specify >>>>>> olive oil to grease unlined muffin tin cups. >>>>>> >>>>>> It sounds like you used paper liners like you remembered from >>>>>> whenever. >>>>>> The cheap paper liners you can buy for kids cupcakes?* Not >>>>>> suitable for >>>>>> this recipe. >>>>>> >>>>>> Jill >>>>> >>>>> Agreed... I bake muffins often but never use those paper liners, in >>>>> fact I won't buy muffins in those liners, they are not crusty.* I have >>>>> jumbo non-stick muffin tins but I still grease them with Crisco... >>>>> Crisco makes a lovely crust... and you don't need to use much, a light >>>>> coating with my finger works well. >>>> >>>> Crusty muffins? I don't think they're supposed to be crusty. >>> >>> I wouldn't care for crusty muffins. >>> >>> Cheri >>> >> The 'muffins' of today are really a cake..* They are not the same as >> muffins that are made by pouring all the wet ingredients into the dry >> all at once and folding together a maximum of 12 strokes, leaving a >> lumpy batter.* The texture is totally different.* The tops become >> slightly crusty and the crumb inside isn't smooth like cake. >> Original muffins: >> http://s1171.photobucket.com/user/ge...obhou.jpg.html >> >> Janet US > > > The only muffins I like crusty are cornmeal muffins. > > Cheri Well, quiches baked in a muffin pan should be slightly crusty so they can hold together when taken out of the pan. It's eggs and cream and vegetables and cheese. You can't have it not be a little crusty on the sides and still hold together when taking them out of the muffin pan. Jill |
Where did I go wrong?
On Mon, 5 Feb 2018 11:57:42 -0500, jmcquown >
wrote: >On 2/5/2018 10:56 AM, Cheri wrote: >> "U.S. Janet B." > wrote in message >> ... >>> On Mon, 5 Feb 2018 06:14:17 -0800, "Cheri" > >>> wrote: >>> >>>> "Julie Bove" > wrote in message >>>> ... >>>>> >>>>> > wrote in message >>>>> ... >>>>>> On Sun, 4 Feb 2018 20:41:14 -0500, jmcquown > >>>>>> wrote: >>>>>> >>>>>>> On 2/2/2018 6:36 PM, Julie Bove wrote: >>>>>>>> And yes, I can hear the snide comments rearing their ugly heads now. >>>>>>>> Anyhoo... >>>>>>>> >>>>>>>> Some years back I made crustless quiches for people on the South >>>>>>>> Beach >>>>>>>> diet. I got the recipe from their book. It said to line the >>>>>>>> muffin tins >>>>>>>> with muffin tin papers. I did that but much of the quiche stuck >>>>>>>> to the >>>>>>>> paper like glue. If the person tried to eat it all, they got >>>>>>>> paper in >>>>>>>> their mouth so they could only eat the center of it. >>>>>>>> >>>>>>>> Yesterday, I made this recipe which I think is the same as what I >>>>>>>> made >>>>>>>> before. >>>>>>>> >>>>>>>> http://www.momables.com/crustless-br...uiche-muffins/ >>>>>>>> >>>>>>>> >>>>>>>> I don't have the silicone inserts and am unlikely to buy them. >>>>>>>> Instead, >>>>>>>> I greased the tins with olive oil. The first batch stuck very >>>>>>>> badly. I >>>>>>>> thought maybe I needed more oil. Subsequent batches mostly still >>>>>>>> stuck. >>>>>>>> Once in a while I would get a few that either didn't stick or stuck >>>>>>>> very >>>>>>>> little but most were like they were welded to the pan. And I played >>>>>>>> hell >>>>>>>> trying to get them out of the tins. >>>>>>>> >>>>>>>> What did I do wrong? >>>>>>> >>>>>>> The mistake was trying to modify the recipe.* I read the recipe. >>>>>>> Olive >>>>>>> oil for quiche, crustless or not, is a mistake.* It did not specify >>>>>>> olive oil to grease unlined muffin tin cups. >>>>>>> >>>>>>> It sounds like you used paper liners like you remembered from >>>>>>> whenever. >>>>>>> The cheap paper liners you can buy for kids cupcakes?* Not >>>>>>> suitable for >>>>>>> this recipe. >>>>>>> >>>>>>> Jill >>>>>> >>>>>> Agreed... I bake muffins often but never use those paper liners, in >>>>>> fact I won't buy muffins in those liners, they are not crusty.* I have >>>>>> jumbo non-stick muffin tins but I still grease them with Crisco... >>>>>> Crisco makes a lovely crust... and you don't need to use much, a light >>>>>> coating with my finger works well. >>>>> >>>>> Crusty muffins? I don't think they're supposed to be crusty. >>>> >>>> I wouldn't care for crusty muffins. >>>> >>>> Cheri >>>> >>> The 'muffins' of today are really a cake..* They are not the same as >>> muffins that are made by pouring all the wet ingredients into the dry >>> all at once and folding together a maximum of 12 strokes, leaving a >>> lumpy batter.* The texture is totally different.* The tops become >>> slightly crusty and the crumb inside isn't smooth like cake. >>> Original muffins: >>> http://s1171.photobucket.com/user/ge...obhou.jpg.html >>> >>> Janet US >> >> >> The only muffins I like crusty are cornmeal muffins. >> >> Cheri > >Well, quiches baked in a muffin pan should be slightly crusty so they >can hold together when taken out of the pan. It's eggs and cream and >vegetables and cheese. You can't have it not be a little crusty on the >sides and still hold together when taking them out of the muffin pan. > >Jill Instead of crusty, let's call it a textured surface. Will that avoid the crustyphobes? The surface on these quiche and the muffins is not hard and crackly. Janet US |
Where did I go wrong?
On 2/3/2018 5:10 PM, Julie Bove wrote:
> > "Paul M. Cook" > wrote in message > ... >> >> >> Use a non-stick pan.Â* And I would think a quiche would not benefit >> from the flavor of olive oil.Â* Heat the pan first, then grease with >> something like Crisco. > > They are nonstick but I don't use Crisco. Obviously the pan was NOT non-stick if you had such trouble with sticking. As you like to say "dur". But please go ahead and discard every possible suggestion. Jill |
Where did I go wrong?
On 2/5/2018 12:54 PM, U.S. Janet B. wrote:
> On Mon, 5 Feb 2018 11:57:42 -0500, jmcquown > > wrote: > >> On 2/5/2018 10:56 AM, Cheri wrote: >>> "U.S. Janet B." > wrote in message >>> ... >>>> On Mon, 5 Feb 2018 06:14:17 -0800, "Cheri" > >>>> wrote: >>>> >>>>> "Julie Bove" > wrote in message >>>>> ... >>>>>> >>>>>> > wrote in message >>>>>> ... >>>>>>> On Sun, 4 Feb 2018 20:41:14 -0500, jmcquown > >>>>>>> wrote: >>>>>>> >>>>>>>> On 2/2/2018 6:36 PM, Julie Bove wrote: >>>>>>>>> And yes, I can hear the snide comments rearing their ugly heads now. >>>>>>>>> Anyhoo... >>>>>>>>> >>>>>>>>> Some years back I made crustless quiches for people on the South >>>>>>>>> Beach >>>>>>>>> diet. I got the recipe from their book. It said to line the >>>>>>>>> muffin tins >>>>>>>>> with muffin tin papers. I did that but much of the quiche stuck >>>>>>>>> to the >>>>>>>>> paper like glue. If the person tried to eat it all, they got >>>>>>>>> paper in >>>>>>>>> their mouth so they could only eat the center of it. >>>>>>>>> >>>>>>>>> Yesterday, I made this recipe which I think is the same as what I >>>>>>>>> made >>>>>>>>> before. >>>>>>>>> >>>>>>>>> http://www.momables.com/crustless-br...uiche-muffins/ >>>>>>>>> >>>>>>>>> >>>>>>>>> I don't have the silicone inserts and am unlikely to buy them. >>>>>>>>> Instead, >>>>>>>>> I greased the tins with olive oil. The first batch stuck very >>>>>>>>> badly. I >>>>>>>>> thought maybe I needed more oil. Subsequent batches mostly still >>>>>>>>> stuck. >>>>>>>>> Once in a while I would get a few that either didn't stick or stuck >>>>>>>>> very >>>>>>>>> little but most were like they were welded to the pan. And I played >>>>>>>>> hell >>>>>>>>> trying to get them out of the tins. >>>>>>>>> >>>>>>>>> What did I do wrong? >>>>>>>> >>>>>>>> The mistake was trying to modify the recipe.Â* I read the recipe. >>>>>>>> Olive >>>>>>>> oil for quiche, crustless or not, is a mistake.Â* It did not specify >>>>>>>> olive oil to grease unlined muffin tin cups. >>>>>>>> >>>>>>>> It sounds like you used paper liners like you remembered from >>>>>>>> whenever. >>>>>>>> The cheap paper liners you can buy for kids cupcakes?Â* Not >>>>>>>> suitable for >>>>>>>> this recipe. >>>>>>>> >>>>>>>> Jill >>>>>>> >>>>>>> Agreed... I bake muffins often but never use those paper liners, in >>>>>>> fact I won't buy muffins in those liners, they are not crusty.Â* I have >>>>>>> jumbo non-stick muffin tins but I still grease them with Crisco... >>>>>>> Crisco makes a lovely crust... and you don't need to use much, a light >>>>>>> coating with my finger works well. >>>>>> >>>>>> Crusty muffins? I don't think they're supposed to be crusty. >>>>> >>>>> I wouldn't care for crusty muffins. >>>>> >>>>> Cheri >>>>> >>>> The 'muffins' of today are really a cake..Â* They are not the same as >>>> muffins that are made by pouring all the wet ingredients into the dry >>>> all at once and folding together a maximum of 12 strokes, leaving a >>>> lumpy batter.Â* The texture is totally different.Â* The tops become >>>> slightly crusty and the crumb inside isn't smooth like cake. >>>> Original muffins: >>>> http://s1171.photobucket.com/user/ge...obhou.jpg.html >>>> >>>> Janet US >>> >>> >>> The only muffins I like crusty are cornmeal muffins. >>> >>> Cheri >> >> Well, quiches baked in a muffin pan should be slightly crusty so they >> can hold together when taken out of the pan. It's eggs and cream and >> vegetables and cheese. You can't have it not be a little crusty on the >> sides and still hold together when taking them out of the muffin pan. >> >> Jill > > Instead of crusty, let's call it a textured surface. Will that avoid > the crustyphobes? The surface on these quiche and the muffins is not > hard and crackly. > Janet US > That's it! A textured surface. Not hard and crackly but still firm enough to hold together. IMHO, you also need to let them sit and cool for a few minutes before trying to remove them from the pan. Especially something like crustless quiches. Perhaps she was in too much of a hurry. Gotta quickly start that next batch for the gardner. Jill |
Where did I go wrong?
"jmcquown" > wrote in message
... > On 2/5/2018 10:56 AM, Cheri wrote: >> "U.S. Janet B." > wrote in message >>> The 'muffins' of today are really a cake.. They are not the same as >>> muffins that are made by pouring all the wet ingredients into the dry >>> all at once and folding together a maximum of 12 strokes, leaving a >>> lumpy batter. The texture is totally different. The tops become >>> slightly crusty and the crumb inside isn't smooth like cake. >>> Original muffins: >>> http://s1171.photobucket.com/user/ge...obhou.jpg.html >>> Janet US >> >> >> The only muffins I like crusty are cornmeal muffins. >> >> Cheri > > Well, quiches baked in a muffin pan should be slightly crusty so they can > hold together when taken out of the pan. It's eggs and cream and > vegetables and cheese. You can't have it not be a little crusty on the > sides and still hold together when taking them out of the muffin pan. > > Jill True, but I was talking about muffins,not quiche,in answer to Janet US. Cheri |
Where did I go wrong?
"U.S. Janet B." > wrote in message
... > On Mon, 5 Feb 2018 11:57:42 -0500, jmcquown > > wrote: > >>On 2/5/2018 10:56 AM, Cheri wrote: >>> "U.S. Janet B." > wrote in message >>> ... >>>> On Mon, 5 Feb 2018 06:14:17 -0800, "Cheri" > >>>> wrote: >>>> >>>>> "Julie Bove" > wrote in message >>>>> ... >>>>>> >>>>>> > wrote in message >>>>>> ... >>>>>>> On Sun, 4 Feb 2018 20:41:14 -0500, jmcquown > >>>>>>> wrote: >>>>>>> >>>>>>>> On 2/2/2018 6:36 PM, Julie Bove wrote: >>>>>>>>> And yes, I can hear the snide comments rearing their ugly heads >>>>>>>>> now. >>>>>>>>> Anyhoo... >>>>>>>>> >>>>>>>>> Some years back I made crustless quiches for people on the South >>>>>>>>> Beach >>>>>>>>> diet. I got the recipe from their book. It said to line the >>>>>>>>> muffin tins >>>>>>>>> with muffin tin papers. I did that but much of the quiche stuck >>>>>>>>> to the >>>>>>>>> paper like glue. If the person tried to eat it all, they got >>>>>>>>> paper in >>>>>>>>> their mouth so they could only eat the center of it. >>>>>>>>> >>>>>>>>> Yesterday, I made this recipe which I think is the same as what I >>>>>>>>> made >>>>>>>>> before. >>>>>>>>> >>>>>>>>> http://www.momables.com/crustless-br...uiche-muffins/ >>>>>>>>> >>>>>>>>> >>>>>>>>> I don't have the silicone inserts and am unlikely to buy them. >>>>>>>>> Instead, >>>>>>>>> I greased the tins with olive oil. The first batch stuck very >>>>>>>>> badly. I >>>>>>>>> thought maybe I needed more oil. Subsequent batches mostly still >>>>>>>>> stuck. >>>>>>>>> Once in a while I would get a few that either didn't stick or >>>>>>>>> stuck >>>>>>>>> very >>>>>>>>> little but most were like they were welded to the pan. And I >>>>>>>>> played >>>>>>>>> hell >>>>>>>>> trying to get them out of the tins. >>>>>>>>> >>>>>>>>> What did I do wrong? >>>>>>>> >>>>>>>> The mistake was trying to modify the recipe. I read the recipe. >>>>>>>> Olive >>>>>>>> oil for quiche, crustless or not, is a mistake. It did not specify >>>>>>>> olive oil to grease unlined muffin tin cups. >>>>>>>> >>>>>>>> It sounds like you used paper liners like you remembered from >>>>>>>> whenever. >>>>>>>> The cheap paper liners you can buy for kids cupcakes? Not >>>>>>>> suitable for >>>>>>>> this recipe. >>>>>>>> >>>>>>>> Jill >>>>>>> >>>>>>> Agreed... I bake muffins often but never use those paper liners, in >>>>>>> fact I won't buy muffins in those liners, they are not crusty. I >>>>>>> have >>>>>>> jumbo non-stick muffin tins but I still grease them with Crisco... >>>>>>> Crisco makes a lovely crust... and you don't need to use much, a >>>>>>> light >>>>>>> coating with my finger works well. >>>>>> >>>>>> Crusty muffins? I don't think they're supposed to be crusty. >>>>> >>>>> I wouldn't care for crusty muffins. >>>>> >>>>> Cheri >>>>> >>>> The 'muffins' of today are really a cake.. They are not the same as >>>> muffins that are made by pouring all the wet ingredients into the dry >>>> all at once and folding together a maximum of 12 strokes, leaving a >>>> lumpy batter. The texture is totally different. The tops become >>>> slightly crusty and the crumb inside isn't smooth like cake. >>>> Original muffins: >>>> http://s1171.photobucket.com/user/ge...obhou.jpg.html >>>> >>>> Janet US >>> >>> >>> The only muffins I like crusty are cornmeal muffins. >>> >>> Cheri >> >>Well, quiches baked in a muffin pan should be slightly crusty so they >>can hold together when taken out of the pan. It's eggs and cream and >>vegetables and cheese. You can't have it not be a little crusty on the >>sides and still hold together when taking them out of the muffin pan. >> >>Jill > > Instead of crusty, let's call it a textured surface. Will that avoid > the crustyphobes? The surface on these quiche and the muffins is not > hard and crackly. > Janet US Crustyphobes? You're watching too much Simpsons and allowing your muffins to become overly "crusty-fied." LOL Cheri |
Where did I go wrong?
On 2/5/2018 12:09 PM, Cheri wrote:
> "U.S. Janet B." > wrote in message > ... >> On Mon, 5 Feb 2018 11:57:42 -0500, jmcquown > >> wrote: >> >>> On 2/5/2018 10:56 AM, Cheri wrote: >>>> "U.S. Janet B." > wrote in message >>>> ... >>>>> On Mon, 5 Feb 2018 06:14:17 -0800, "Cheri" > >>>>> wrote: >>>>> >>>>>> "Julie Bove" > wrote in message >>>>>> ... >>>>>>> >>>>>>> > wrote in message >>>>>>> ... >>>>>>>> On Sun, 4 Feb 2018 20:41:14 -0500, jmcquown > >>>>>>>> wrote: >>>>>>>> >>>>>>>>> On 2/2/2018 6:36 PM, Julie Bove wrote: >>>>>>>>>> And yes, I can hear the snide comments rearing their ugly >>>>>>>>>> heads now. >>>>>>>>>> Anyhoo... >>>>>>>>>> >>>>>>>>>> Some years back I made crustless quiches for people on the South >>>>>>>>>> Beach >>>>>>>>>> diet. I got the recipe from their book. It said to line the >>>>>>>>>> muffin tins >>>>>>>>>> with muffin tin papers. I did that but much of the quiche stuck >>>>>>>>>> to the >>>>>>>>>> paper like glue. If the person tried to eat it all, they got >>>>>>>>>> paper in >>>>>>>>>> their mouth so they could only eat the center of it. >>>>>>>>>> >>>>>>>>>> Yesterday, I made this recipe which I think is the same as what I >>>>>>>>>> made >>>>>>>>>> before. >>>>>>>>>> >>>>>>>>>> http://www.momables.com/crustless-br...uiche-muffins/ >>>>>>>>>> >>>>>>>>>> >>>>>>>>>> >>>>>>>>>> I don't have the silicone inserts and am unlikely to buy them. >>>>>>>>>> Instead, >>>>>>>>>> I greased the tins with olive oil. The first batch stuck very >>>>>>>>>> badly. I >>>>>>>>>> thought maybe I needed more oil. Subsequent batches mostly still >>>>>>>>>> stuck. >>>>>>>>>> Once in a while I would get a few that either didn't stick or >>>>>>>>>> stuck >>>>>>>>>> very >>>>>>>>>> little but most were like they were welded to the pan. And I >>>>>>>>>> played >>>>>>>>>> hell >>>>>>>>>> trying to get them out of the tins. >>>>>>>>>> >>>>>>>>>> What did I do wrong? >>>>>>>>> >>>>>>>>> The mistake was trying to modify the recipe. I read the recipe. >>>>>>>>> Olive >>>>>>>>> oil for quiche, crustless or not, is a mistake. It did not specify >>>>>>>>> olive oil to grease unlined muffin tin cups. >>>>>>>>> >>>>>>>>> It sounds like you used paper liners like you remembered from >>>>>>>>> whenever. >>>>>>>>> The cheap paper liners you can buy for kids cupcakes? Not >>>>>>>>> suitable for >>>>>>>>> this recipe. >>>>>>>>> >>>>>>>>> Jill >>>>>>>> >>>>>>>> Agreed... I bake muffins often but never use those paper liners, in >>>>>>>> fact I won't buy muffins in those liners, they are not crusty. I >>>>>>>> have >>>>>>>> jumbo non-stick muffin tins but I still grease them with Crisco... >>>>>>>> Crisco makes a lovely crust... and you don't need to use much, a >>>>>>>> light >>>>>>>> coating with my finger works well. >>>>>>> >>>>>>> Crusty muffins? I don't think they're supposed to be crusty. >>>>>> >>>>>> I wouldn't care for crusty muffins. >>>>>> >>>>>> Cheri >>>>>> >>>>> The 'muffins' of today are really a cake.. They are not the same as >>>>> muffins that are made by pouring all the wet ingredients into the dry >>>>> all at once and folding together a maximum of 12 strokes, leaving a >>>>> lumpy batter. The texture is totally different. The tops become >>>>> slightly crusty and the crumb inside isn't smooth like cake. >>>>> Original muffins: >>>>> http://s1171.photobucket.com/user/ge...obhou.jpg.html >>>>> >>>>> >>>>> Janet US >>>> >>>> >>>> The only muffins I like crusty are cornmeal muffins. >>>> >>>> Cheri >>> >>> Well, quiches baked in a muffin pan should be slightly crusty so they >>> can hold together when taken out of the pan.* It's eggs and cream and >>> vegetables and cheese.* You can't have it not be a little crusty on the >>> sides and still hold together when taking them out of the muffin pan. >>> >>> Jill >> >> Instead of crusty, let's call it a textured surface.* Will that avoid >> the crustyphobes?* The surface on these quiche and the muffins is not >> hard and crackly. >> Janet US > > > Crustyphobes? You're watching too much Simpsons and allowing your > muffins to become overly "crusty-fied." LOL > > Cheri "My house is dirty...buy me a new one!" - Krusty Krustofski |
Where did I go wrong?
On 2018-02-05 10:50 AM, U.S. Janet B. wrote:
> On Mon, 5 Feb 2018 06:14:17 -0800, "Cheri" > > wrote: >> > The 'muffins' of today are really a cake.. They are not the same as > muffins that are made by pouring all the wet ingredients into the dry > all at once and folding together a maximum of 12 strokes, leaving a > lumpy batter. The texture is totally different. The tops become > slightly crusty and the crumb inside isn't smooth like cake. I have pretty well given up on commercially made muffins because they are basically just cupcakes. The one exception is the corner bakery/coffee shop where they have excellent muffins, all made from scratch and with quality ingredients. I make muffins at home a couple times a month. Sometimes we just make the standard white flour muffins. Sometimes I add blue berries or raspberries to the batter. Lately I have been making more oatmeal muffins. One I always liked but have not made in a while is bran muffins....with raisins. |
Where did I go wrong?
On Mon, 5 Feb 2018 11:09:33 -0800, "Cheri" >
wrote: >"U.S. Janet B." > wrote in message .. . >> On Mon, 5 Feb 2018 11:57:42 -0500, jmcquown > >> wrote: >> >>>On 2/5/2018 10:56 AM, Cheri wrote: >>>> "U.S. Janet B." > wrote in message >>>> ... >>>>> On Mon, 5 Feb 2018 06:14:17 -0800, "Cheri" > >>>>> wrote: >>>>> >>>>>> "Julie Bove" > wrote in message >>>>>> ... >>>>>>> >>>>>>> > wrote in message >>>>>>> ... >>>>>>>> On Sun, 4 Feb 2018 20:41:14 -0500, jmcquown > >>>>>>>> wrote: >>>>>>>> >>>>>>>>> On 2/2/2018 6:36 PM, Julie Bove wrote: >>>>>>>>>> And yes, I can hear the snide comments rearing their ugly heads >>>>>>>>>> now. >>>>>>>>>> Anyhoo... >>>>>>>>>> >>>>>>>>>> Some years back I made crustless quiches for people on the South >>>>>>>>>> Beach >>>>>>>>>> diet. I got the recipe from their book. It said to line the >>>>>>>>>> muffin tins >>>>>>>>>> with muffin tin papers. I did that but much of the quiche stuck >>>>>>>>>> to the >>>>>>>>>> paper like glue. If the person tried to eat it all, they got >>>>>>>>>> paper in >>>>>>>>>> their mouth so they could only eat the center of it. >>>>>>>>>> >>>>>>>>>> Yesterday, I made this recipe which I think is the same as what I >>>>>>>>>> made >>>>>>>>>> before. >>>>>>>>>> >>>>>>>>>> http://www.momables.com/crustless-br...uiche-muffins/ >>>>>>>>>> >>>>>>>>>> >>>>>>>>>> I don't have the silicone inserts and am unlikely to buy them. >>>>>>>>>> Instead, >>>>>>>>>> I greased the tins with olive oil. The first batch stuck very >>>>>>>>>> badly. I >>>>>>>>>> thought maybe I needed more oil. Subsequent batches mostly still >>>>>>>>>> stuck. >>>>>>>>>> Once in a while I would get a few that either didn't stick or >>>>>>>>>> stuck >>>>>>>>>> very >>>>>>>>>> little but most were like they were welded to the pan. And I >>>>>>>>>> played >>>>>>>>>> hell >>>>>>>>>> trying to get them out of the tins. >>>>>>>>>> >>>>>>>>>> What did I do wrong? >>>>>>>>> >>>>>>>>> The mistake was trying to modify the recipe. I read the recipe. >>>>>>>>> Olive >>>>>>>>> oil for quiche, crustless or not, is a mistake. It did not specify >>>>>>>>> olive oil to grease unlined muffin tin cups. >>>>>>>>> >>>>>>>>> It sounds like you used paper liners like you remembered from >>>>>>>>> whenever. >>>>>>>>> The cheap paper liners you can buy for kids cupcakes? Not >>>>>>>>> suitable for >>>>>>>>> this recipe. >>>>>>>>> >>>>>>>>> Jill >>>>>>>> >>>>>>>> Agreed... I bake muffins often but never use those paper liners, in >>>>>>>> fact I won't buy muffins in those liners, they are not crusty. I >>>>>>>> have >>>>>>>> jumbo non-stick muffin tins but I still grease them with Crisco... >>>>>>>> Crisco makes a lovely crust... and you don't need to use much, a >>>>>>>> light >>>>>>>> coating with my finger works well. >>>>>>> >>>>>>> Crusty muffins? I don't think they're supposed to be crusty. >>>>>> >>>>>> I wouldn't care for crusty muffins. >>>>>> >>>>>> Cheri >>>>>> >>>>> The 'muffins' of today are really a cake.. They are not the same as >>>>> muffins that are made by pouring all the wet ingredients into the dry >>>>> all at once and folding together a maximum of 12 strokes, leaving a >>>>> lumpy batter. The texture is totally different. The tops become >>>>> slightly crusty and the crumb inside isn't smooth like cake. >>>>> Original muffins: >>>>> http://s1171.photobucket.com/user/ge...obhou.jpg.html >>>>> >>>>> Janet US >>>> >>>> >>>> The only muffins I like crusty are cornmeal muffins. >>>> >>>> Cheri >>> >>>Well, quiches baked in a muffin pan should be slightly crusty so they >>>can hold together when taken out of the pan. It's eggs and cream and >>>vegetables and cheese. You can't have it not be a little crusty on the >>>sides and still hold together when taking them out of the muffin pan. >>> >>>Jill >> >> Instead of crusty, let's call it a textured surface. Will that avoid >> the crustyphobes? The surface on these quiche and the muffins is not >> hard and crackly. >> Janet US > > >Crustyphobes? You're watching too much Simpsons and allowing your muffins to >become overly "crusty-fied." LOL > >Cheri for those in the know, the surface on my real muffins is just right. I am guessing that Home Economics wasn't a required part of your grade school classes. And I think you are probably young enough that you know no different because all the muffins you have ever had were purchased and were soft and cake like. The Simpsons? Don't think so. Janet US |
Where did I go wrong?
"U.S. Janet B." > wrote in message
... > On Mon, 5 Feb 2018 11:09:33 -0800, "Cheri" > > wrote: > >>"U.S. Janet B." > wrote in message . .. >>> On Mon, 5 Feb 2018 11:57:42 -0500, jmcquown > >>> wrote: >>> >>>>On 2/5/2018 10:56 AM, Cheri wrote: >>>>> "U.S. Janet B." > wrote in message >>>>> ... >>>>>> On Mon, 5 Feb 2018 06:14:17 -0800, "Cheri" > >>>>>> wrote: >>>>>> >>>>>>> "Julie Bove" > wrote in message >>>>>>> ... >>>>>>>> >>>>>>>> > wrote in message >>>>>>>> ... >>>>>>>>> On Sun, 4 Feb 2018 20:41:14 -0500, jmcquown >>>>>>>>> > >>>>>>>>> wrote: >>>>>>>>> >>>>>>>>>> On 2/2/2018 6:36 PM, Julie Bove wrote: >>>>>>>>>>> And yes, I can hear the snide comments rearing their ugly heads >>>>>>>>>>> now. >>>>>>>>>>> Anyhoo... >>>>>>>>>>> >>>>>>>>>>> Some years back I made crustless quiches for people on the South >>>>>>>>>>> Beach >>>>>>>>>>> diet. I got the recipe from their book. It said to line the >>>>>>>>>>> muffin tins >>>>>>>>>>> with muffin tin papers. I did that but much of the quiche stuck >>>>>>>>>>> to the >>>>>>>>>>> paper like glue. If the person tried to eat it all, they got >>>>>>>>>>> paper in >>>>>>>>>>> their mouth so they could only eat the center of it. >>>>>>>>>>> >>>>>>>>>>> Yesterday, I made this recipe which I think is the same as what >>>>>>>>>>> I >>>>>>>>>>> made >>>>>>>>>>> before. >>>>>>>>>>> >>>>>>>>>>> http://www.momables.com/crustless-br...uiche-muffins/ >>>>>>>>>>> >>>>>>>>>>> >>>>>>>>>>> I don't have the silicone inserts and am unlikely to buy them. >>>>>>>>>>> Instead, >>>>>>>>>>> I greased the tins with olive oil. The first batch stuck very >>>>>>>>>>> badly. I >>>>>>>>>>> thought maybe I needed more oil. Subsequent batches mostly still >>>>>>>>>>> stuck. >>>>>>>>>>> Once in a while I would get a few that either didn't stick or >>>>>>>>>>> stuck >>>>>>>>>>> very >>>>>>>>>>> little but most were like they were welded to the pan. And I >>>>>>>>>>> played >>>>>>>>>>> hell >>>>>>>>>>> trying to get them out of the tins. >>>>>>>>>>> >>>>>>>>>>> What did I do wrong? >>>>>>>>>> >>>>>>>>>> The mistake was trying to modify the recipe. I read the recipe. >>>>>>>>>> Olive >>>>>>>>>> oil for quiche, crustless or not, is a mistake. It did not >>>>>>>>>> specify >>>>>>>>>> olive oil to grease unlined muffin tin cups. >>>>>>>>>> >>>>>>>>>> It sounds like you used paper liners like you remembered from >>>>>>>>>> whenever. >>>>>>>>>> The cheap paper liners you can buy for kids cupcakes? Not >>>>>>>>>> suitable for >>>>>>>>>> this recipe. >>>>>>>>>> >>>>>>>>>> Jill >>>>>>>>> >>>>>>>>> Agreed... I bake muffins often but never use those paper liners, >>>>>>>>> in >>>>>>>>> fact I won't buy muffins in those liners, they are not crusty. I >>>>>>>>> have >>>>>>>>> jumbo non-stick muffin tins but I still grease them with Crisco... >>>>>>>>> Crisco makes a lovely crust... and you don't need to use much, a >>>>>>>>> light >>>>>>>>> coating with my finger works well. >>>>>>>> >>>>>>>> Crusty muffins? I don't think they're supposed to be crusty. >>>>>>> >>>>>>> I wouldn't care for crusty muffins. >>>>>>> >>>>>>> Cheri >>>>>>> >>>>>> The 'muffins' of today are really a cake.. They are not the same as >>>>>> muffins that are made by pouring all the wet ingredients into the dry >>>>>> all at once and folding together a maximum of 12 strokes, leaving a >>>>>> lumpy batter. The texture is totally different. The tops become >>>>>> slightly crusty and the crumb inside isn't smooth like cake. >>>>>> Original muffins: >>>>>> http://s1171.photobucket.com/user/ge...obhou.jpg.html >>>>>> >>>>>> Janet US >>>>> >>>>> >>>>> The only muffins I like crusty are cornmeal muffins. >>>>> >>>>> Cheri >>>> >>>>Well, quiches baked in a muffin pan should be slightly crusty so they >>>>can hold together when taken out of the pan. It's eggs and cream and >>>>vegetables and cheese. You can't have it not be a little crusty on the >>>>sides and still hold together when taking them out of the muffin pan. >>>> >>>>Jill >>> >>> Instead of crusty, let's call it a textured surface. Will that avoid >>> the crustyphobes? The surface on these quiche and the muffins is not >>> hard and crackly. >>> Janet US >> >> >>Crustyphobes? You're watching too much Simpsons and allowing your muffins >>to >>become overly "crusty-fied." LOL >> >>Cheri > > for those in the know, the surface on my real muffins is just right. I > am guessing that Home Economics wasn't a required part of your grade > school classes. And I think you are probably young enough that you > know no different because all the muffins you have ever had were > purchased and were soft and cake like. > The Simpsons? Don't think so. > Janet US I'm in my 70's and have made a whole lot of muffins in my life. I don't buy muffins and I am an expert on the kind I like, and I do not like crusty muffins, except corn meal muffins, so sell your "in the know surfaces on your just right muffins" elsewhere. Cheri Cheri |
Where did I go wrong?
On Mon, 5 Feb 2018 12:13:46 -0800, "Cheri" >
wrote: >"U.S. Janet B." > wrote in message .. . >> On Mon, 5 Feb 2018 11:09:33 -0800, "Cheri" > >> wrote: >> >>>"U.S. Janet B." > wrote in message ... >>>> Instead of crusty, let's call it a textured surface. Will that avoid >>>> the crustyphobes? The surface on these quiche and the muffins is not >>>> hard and crackly. >>>> Janet US >>> >>> >>>Crustyphobes? You're watching too much Simpsons and allowing your muffins >>>to >>>become overly "crusty-fied." LOL >>> >>>Cheri >> >> for those in the know, the surface on my real muffins is just right. I >> am guessing that Home Economics wasn't a required part of your grade >> school classes. And I think you are probably young enough that you >> know no different because all the muffins you have ever had were >> purchased and were soft and cake like. >> The Simpsons? Don't think so. >> Janet US > > >I'm in my 70's and have made a whole lot of muffins in my life. I don't buy >muffins and I am an expert on the kind I like, and I do not like crusty >muffins, except corn meal muffins, so sell your "in the know surfaces on >your just right muffins" elsewhere. Ok, a muffin-off! I'm on Cheri's side! |
Where did I go wrong?
On Mon, 5 Feb 2018 12:13:46 -0800, "Cheri" >
wrote: >"U.S. Janet B." > wrote in message .. . >> On Mon, 5 Feb 2018 11:09:33 -0800, "Cheri" > >> wrote: >> >>>"U.S. Janet B." > wrote in message ... >>>> On Mon, 5 Feb 2018 11:57:42 -0500, jmcquown > >>>> wrote: >>>> >>>>>On 2/5/2018 10:56 AM, Cheri wrote: >>>>>> "U.S. Janet B." > wrote in message >>>>>> ... >>>>>>> On Mon, 5 Feb 2018 06:14:17 -0800, "Cheri" > >>>>>>> wrote: >>>>>>> >>>>>>>> "Julie Bove" > wrote in message >>>>>>>> ... >>>>>>>>> >>>>>>>>> > wrote in message >>>>>>>>> ... >>>>>>>>>> On Sun, 4 Feb 2018 20:41:14 -0500, jmcquown >>>>>>>>>> > >>>>>>>>>> wrote: >>>>>>>>>> >>>>>>>>>>> On 2/2/2018 6:36 PM, Julie Bove wrote: >>>>>>>>>>>> And yes, I can hear the snide comments rearing their ugly heads >>>>>>>>>>>> now. >>>>>>>>>>>> Anyhoo... >>>>>>>>>>>> >>>>>>>>>>>> Some years back I made crustless quiches for people on the South >>>>>>>>>>>> Beach >>>>>>>>>>>> diet. I got the recipe from their book. It said to line the >>>>>>>>>>>> muffin tins >>>>>>>>>>>> with muffin tin papers. I did that but much of the quiche stuck >>>>>>>>>>>> to the >>>>>>>>>>>> paper like glue. If the person tried to eat it all, they got >>>>>>>>>>>> paper in >>>>>>>>>>>> their mouth so they could only eat the center of it. >>>>>>>>>>>> >>>>>>>>>>>> Yesterday, I made this recipe which I think is the same as what >>>>>>>>>>>> I >>>>>>>>>>>> made >>>>>>>>>>>> before. >>>>>>>>>>>> >>>>>>>>>>>> http://www.momables.com/crustless-br...uiche-muffins/ >>>>>>>>>>>> >>>>>>>>>>>> >>>>>>>>>>>> I don't have the silicone inserts and am unlikely to buy them. >>>>>>>>>>>> Instead, >>>>>>>>>>>> I greased the tins with olive oil. The first batch stuck very >>>>>>>>>>>> badly. I >>>>>>>>>>>> thought maybe I needed more oil. Subsequent batches mostly still >>>>>>>>>>>> stuck. >>>>>>>>>>>> Once in a while I would get a few that either didn't stick or >>>>>>>>>>>> stuck >>>>>>>>>>>> very >>>>>>>>>>>> little but most were like they were welded to the pan. And I >>>>>>>>>>>> played >>>>>>>>>>>> hell >>>>>>>>>>>> trying to get them out of the tins. >>>>>>>>>>>> >>>>>>>>>>>> What did I do wrong? >>>>>>>>>>> >>>>>>>>>>> The mistake was trying to modify the recipe. I read the recipe. >>>>>>>>>>> Olive >>>>>>>>>>> oil for quiche, crustless or not, is a mistake. It did not >>>>>>>>>>> specify >>>>>>>>>>> olive oil to grease unlined muffin tin cups. >>>>>>>>>>> >>>>>>>>>>> It sounds like you used paper liners like you remembered from >>>>>>>>>>> whenever. >>>>>>>>>>> The cheap paper liners you can buy for kids cupcakes? Not >>>>>>>>>>> suitable for >>>>>>>>>>> this recipe. >>>>>>>>>>> >>>>>>>>>>> Jill >>>>>>>>>> >>>>>>>>>> Agreed... I bake muffins often but never use those paper liners, >>>>>>>>>> in >>>>>>>>>> fact I won't buy muffins in those liners, they are not crusty. I >>>>>>>>>> have >>>>>>>>>> jumbo non-stick muffin tins but I still grease them with Crisco... >>>>>>>>>> Crisco makes a lovely crust... and you don't need to use much, a >>>>>>>>>> light >>>>>>>>>> coating with my finger works well. >>>>>>>>> >>>>>>>>> Crusty muffins? I don't think they're supposed to be crusty. >>>>>>>> >>>>>>>> I wouldn't care for crusty muffins. >>>>>>>> >>>>>>>> Cheri >>>>>>>> >>>>>>> The 'muffins' of today are really a cake.. They are not the same as >>>>>>> muffins that are made by pouring all the wet ingredients into the dry >>>>>>> all at once and folding together a maximum of 12 strokes, leaving a >>>>>>> lumpy batter. The texture is totally different. The tops become >>>>>>> slightly crusty and the crumb inside isn't smooth like cake. >>>>>>> Original muffins: >>>>>>> http://s1171.photobucket.com/user/ge...obhou.jpg.html >>>>>>> >>>>>>> Janet US >>>>>> >>>>>> >>>>>> The only muffins I like crusty are cornmeal muffins. >>>>>> >>>>>> Cheri >>>>> >>>>>Well, quiches baked in a muffin pan should be slightly crusty so they >>>>>can hold together when taken out of the pan. It's eggs and cream and >>>>>vegetables and cheese. You can't have it not be a little crusty on the >>>>>sides and still hold together when taking them out of the muffin pan. >>>>> >>>>>Jill >>>> >>>> Instead of crusty, let's call it a textured surface. Will that avoid >>>> the crustyphobes? The surface on these quiche and the muffins is not >>>> hard and crackly. >>>> Janet US >>> >>> >>>Crustyphobes? You're watching too much Simpsons and allowing your muffins >>>to >>>become overly "crusty-fied." LOL >>> >>>Cheri >> >> for those in the know, the surface on my real muffins is just right. I >> am guessing that Home Economics wasn't a required part of your grade >> school classes. And I think you are probably young enough that you >> know no different because all the muffins you have ever had were >> purchased and were soft and cake like. >> The Simpsons? Don't think so. >> Janet US > > >I'm in my 70's and have made a whole lot of muffins in my life. I don't buy >muffins and I am an expert on the kind I like, and I do not like crusty >muffins, except corn meal muffins, so sell your "in the know surfaces on >your just right muffins" elsewhere. > >Cheri > >Cheri I have no idea where you got the idea that regular muffins are crisp or crusty. Nor did I try to tell you what you should eat. Cook 'em your way, I don't care, just don't say my muffins are crusty |
Where did I go wrong?
On Tue, 06 Feb 2018 07:22:52 +1100, Brace >
wrote: >On Mon, 5 Feb 2018 12:13:46 -0800, "Cheri" > >wrote: > >>"U.S. Janet B." > wrote in message . .. >>> On Mon, 5 Feb 2018 11:09:33 -0800, "Cheri" > >>> wrote: >>> >>>>"U.S. Janet B." > wrote in message m... > >>>>> Instead of crusty, let's call it a textured surface. Will that avoid >>>>> the crustyphobes? The surface on these quiche and the muffins is not >>>>> hard and crackly. >>>>> Janet US >>>> >>>> >>>>Crustyphobes? You're watching too much Simpsons and allowing your muffins >>>>to >>>>become overly "crusty-fied." LOL >>>> >>>>Cheri >>> >>> for those in the know, the surface on my real muffins is just right. I >>> am guessing that Home Economics wasn't a required part of your grade >>> school classes. And I think you are probably young enough that you >>> know no different because all the muffins you have ever had were >>> purchased and were soft and cake like. >>> The Simpsons? Don't think so. >>> Janet US >> >> >>I'm in my 70's and have made a whole lot of muffins in my life. I don't buy >>muffins and I am an expert on the kind I like, and I do not like crusty >>muffins, except corn meal muffins, so sell your "in the know surfaces on >>your just right muffins" elsewhere. > >Ok, a muffin-off! I'm on Cheri's side! Ahh, a new nym to block |
Where did I go wrong?
"Julie Bove" > wrote in message ... > > "Paul M. Cook" > wrote in message > ... >> >> "Julie Bove" > wrote in message >> ... >>> And yes, I can hear the snide comments rearing their ugly heads now. >>> Anyhoo... >>> >>> Some years back I made crustless quiches for people on the South Beach >>> diet. I got the recipe from their book. It said to line the muffin tins >>> with muffin tin papers. I did that but much of the quiche stuck to the >>> paper like glue. If the person tried to eat it all, they got paper in >>> their mouth so they could only eat the center of it. >>> >>> Yesterday, I made this recipe which I think is the same as what I made >>> before. >>> >>> http://www.momables.com/crustless-br...uiche-muffins/ >>> >>> I don't have the silicone inserts and am unlikely to buy them. Instead, >>> I greased the tins with olive oil. The first batch stuck very badly. I >>> thought maybe I needed more oil. Subsequent batches mostly still stuck. >>> Once in a while I would get a few that either didn't stick or stuck very >>> little but most were like they were welded to the pan. And I played hell >>> trying to get them out of the tins. >>> >>> What did I do wrong? >> >> Use a non-stick pan. And I would think a quiche would not benefit from >> the flavor of olive oil. Heat the pan first, then grease with something >> like Crisco. > > They are nonstick but I don't use Crisco. Something like as in something that has litle or no taste. Butter would burn but you hate it anyway. --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus |
Where did I go wrong?
On Mon, 05 Feb 2018 13:41:15 -0700, U.S. Janet B. >
wrote: >On Tue, 06 Feb 2018 07:22:52 +1100, Brace > >wrote: > >>On Mon, 5 Feb 2018 12:13:46 -0800, "Cheri" > >>wrote: >> >>>"U.S. Janet B." > wrote in message ... >>>> >>>> for those in the know, the surface on my real muffins is just right. I >>>> am guessing that Home Economics wasn't a required part of your grade >>>> school classes. And I think you are probably young enough that you >>>> know no different because all the muffins you have ever had were >>>> purchased and were soft and cake like. >>>> The Simpsons? Don't think so. >>>> Janet US >>> >>> >>>I'm in my 70's and have made a whole lot of muffins in my life. I don't buy >>>muffins and I am an expert on the kind I like, and I do not like crusty >>>muffins, except corn meal muffins, so sell your "in the know surfaces on >>>your just right muffins" elsewhere. >> >>Ok, a muffin-off! I'm on Cheri's side! > >Ahh, a new nym to block Snooty biddies and their proud use of killfiles :) |
Where did I go wrong?
On Monday, February 5, 2018 at 9:52:55 AM UTC-10, U.S. Janet B. wrote:
> > for those in the know, the surface on my real muffins is just right. I > am guessing that Home Economics wasn't a required part of your grade > school classes. And I think you are probably young enough that you > know no different because all the muffins you have ever had were > purchased and were soft and cake like. > The Simpsons? Don't think so. > Janet US It's a generational thing. The young folk went crazy for cupcakes. They still go gaga for cupcakes. The stores are filled with stacks of cupcakes. There have been TV shows about cupcakes. Cupcakes are now popular at parties. Cupcakes can be beautiful and exciting. My daughter makes cupcakes, not muffins. I make muffins but I realize it's a cupcake world. I don't feel bad or superior about it. That's just the way things are in the year 2018. https://www.youtube.com/watch?v=NLSCXRnjMGk |
Where did I go wrong?
On 2/5/2018 2:14 PM, dsi1 wrote:
> On Monday, February 5, 2018 at 9:52:55 AM UTC-10, U.S. Janet B. wrote: >> >> for those in the know, the surface on my real muffins is just right. I >> am guessing that Home Economics wasn't a required part of your grade >> school classes. And I think you are probably young enough that you >> know no different because all the muffins you have ever had were >> purchased and were soft and cake like. >> The Simpsons? Don't think so. >> Janet US > > It's a generational thing. The young folk went crazy for cupcakes. They still go gaga for cupcakes. The stores are filled with stacks of cupcakes. There have been TV shows about cupcakes. Cupcakes are now popular at parties. Cupcakes can be beautiful and exciting. My daughter makes cupcakes, not muffins. I make muffins but I realize it's a cupcake world. I don't feel bad or superior about it. That's just the way things are in the year 2018. > > https://www.youtube.com/watch?v=NLSCXRnjMGk > > 1 million subscribers.... ONE MILLION SUBSCRIBERS So let's see we have baby doll mixed with furry and wow...just freaking wow?!?!?! You are a wealth of corners of this cultural divide that I have never before seen! |
Where did I go wrong?
On 2/5/2018 3:41 PM, U.S. Janet B. wrote:
> On Tue, 06 Feb 2018 07:22:52 +1100, Brace > > wrote: > >> On Mon, 5 Feb 2018 12:13:46 -0800, "Cheri" > >> wrote: >> >>> "U.S. Janet B." > wrote in message >>> ... >>>> On Mon, 5 Feb 2018 11:09:33 -0800, "Cheri" > >>>> wrote: >>>> >>>>> "U.S. Janet B." > wrote in message >>>>> ... >> >>>>>> Instead of crusty, let's call it a textured surface. Will that avoid >>>>>> the crustyphobes? The surface on these quiche and the muffins is not >>>>>> hard and crackly. >>>>>> Janet US >>>>> >>>>> >>>>> Crustyphobes? You're watching too much Simpsons and allowing your muffins >>>>> to >>>>> become overly "crusty-fied." LOL >>>>> >>>>> Cheri >>>> >>>> for those in the know, the surface on my real muffins is just right. I >>>> am guessing that Home Economics wasn't a required part of your grade >>>> school classes. And I think you are probably young enough that you >>>> know no different because all the muffins you have ever had were >>>> purchased and were soft and cake like. >>>> The Simpsons? Don't think so. >>>> Janet US >>> >>> >>> I'm in my 70's and have made a whole lot of muffins in my life. I don't buy >>> muffins and I am an expert on the kind I like, and I do not like crusty >>> muffins, except corn meal muffins, so sell your "in the know surfaces on >>> your just right muffins" elsewhere. >> >> Ok, a muffin-off! I'm on Cheri's side! > > Ahh, a new nym to block > My mental health professional has directed me to apologize to this group at large and to Marty and Steven in specific for acting out here. A change in my medications is being made to address a disorder I have been experiencing this summer. I will be monitored, but I am no longer allowed to engage in certain activities I previously have enjoyed as they exacerbate my condition. I apologize for being disruptive, in a better state of mind this was generally not an issue for me. https://groups.google.com/forum/#!search/$20W.$20Lohman https://groups.google.com/forum/#!search/casa$20boner |
Where did I go wrong?
On 2/5/2018 3:40 PM, U.S. Janet B. wrote:
> I don't care, just don't say my muffins are crusty > That would be your granny panties. |
Where did I go wrong?
On 2018-02-05 3:22 PM, Brace wrote:
> On Mon, 5 Feb 2018 12:13:46 -0800, "Cheri" > > wrote: > >> "U.S. Janet B." > wrote in message >> ... >>> On Mon, 5 Feb 2018 11:09:33 -0800, "Cheri" > >>> wrote: >>> >>>> "U.S. Janet B." > wrote in message >>>> ... > >>>>> Instead of crusty, let's call it a textured surface. Will that avoid >>>>> the crustyphobes? The surface on these quiche and the muffins is not >>>>> hard and crackly. >>>>> Janet US >>>> >>>> >>>> Crustyphobes? You're watching too much Simpsons and allowing your muffins >>>> to >>>> become overly "crusty-fied." LOL >>>> >>>> Cheri >>> >>> for those in the know, the surface on my real muffins is just right. I >>> am guessing that Home Economics wasn't a required part of your grade >>> school classes. And I think you are probably young enough that you >>> know no different because all the muffins you have ever had were >>> purchased and were soft and cake like. >>> The Simpsons? Don't think so. >>> Janet US >> >> >> I'm in my 70's and have made a whole lot of muffins in my life. I don't buy >> muffins and I am an expert on the kind I like, and I do not like crusty >> muffins, except corn meal muffins, so sell your "in the know surfaces on >> your just right muffins" elsewhere. > > Ok, a muffin-off! I'm on Cheri's side! I am lost here. I make muffins frequently and they do have a bit of a crust around the outside, especially on the bottoms.... the part that contacts the pan. I am not talking a crust like a bread crust, and certainly not like an Italian bread crust.... but a definite texture thing around the outside. > |
Where did I go wrong?
On 2018-02-05 4:11 PM, Brucce wrote:
> On Mon, 05 Feb 2018 13:41:15 -0700, U.S. Janet B. > > wrote: > >> On Tue, 06 Feb 2018 07:22:52 +1100, Brace > >> wrote: >> >>> On Mon, 5 Feb 2018 12:13:46 -0800, "Cheri" > >>> wrote: >>> >>>> "U.S. Janet B." > wrote in message >>>> ... >>>>> >>>>> for those in the know, the surface on my real muffins is just right. I >>>>> am guessing that Home Economics wasn't a required part of your grade >>>>> school classes. And I think you are probably young enough that you >>>>> know no different because all the muffins you have ever had were >>>>> purchased and were soft and cake like. >>>>> The Simpsons? Don't think so. >>>>> Janet US >>>> >>>> >>>> I'm in my 70's and have made a whole lot of muffins in my life. I don't buy >>>> muffins and I am an expert on the kind I like, and I do not like crusty >>>> muffins, except corn meal muffins, so sell your "in the know surfaces on >>>> your just right muffins" elsewhere. >>> >>> Ok, a muffin-off! I'm on Cheri's side! >> >> Ahh, a new nym to block > > Snooty biddies and their proud use of killfiles :) > I suppose that you may think it is immature to be proud of the use of kill files. I might suggest that it is much more mature than constantly nymshifting to get past filters. Filtering is a way of ignoring people that one thinks is a bit of an asshole. Nymshifting to get past filters is a matter of throwing in the towel and admitting that you are an asshole. |
Where did I go wrong?
On Mon, 5 Feb 2018 17:25:13 -0500, Dave Smith
> wrote: >On 2018-02-05 4:11 PM, Brucce wrote: >> On Mon, 05 Feb 2018 13:41:15 -0700, U.S. Janet B. > >> wrote: >> >>> On Tue, 06 Feb 2018 07:22:52 +1100, Brace > >>> wrote: >>> >>>> Ok, a muffin-off! I'm on Cheri's side! >>> >>> Ahh, a new nym to block >> >> Snooty biddies and their proud use of killfiles :) >> >I suppose that you may think it is immature to be proud of the use of >kill files. I might suggest that it is much more mature than constantly >nymshifting to get past filters. Filtering is a way of ignoring people >that one thinks is a bit of an asshole. Nymshifting to get past filters >is a matter of throwing in the towel and admitting that you are an asshole. If people want to killfile me, that's fine. But if they do that and still bitch about me -not allowing me to say anything back because I'm in their killfile- then I'll change my name. Only then. I guess what happens is that they killfile me and then realize how much they miss me. |
Where did I go wrong?
On 2018-02-05 4:14 PM, dsi1 wrote:
> On Monday, February 5, 2018 at 9:52:55 AM UTC-10, U.S. Janet B. > It's a generational thing. The young folk went crazy for cupcakes. > They still go gaga for cupcakes. The stores are filled with stacks of > cupcakes. There have been TV shows about cupcakes. Cupcakes are now > popular at parties. Cupcakes can be beautiful and exciting. My > daughter makes cupcakes, not muffins. I make muffins but I realize > it's a cupcake world. I don't feel bad or superior about it. That's > just the way things are in the year 2018. I don't know about it being a generational thing. Cup cakes were quite popular when I was a kid. I liked them back then. I came to see cakes as too much sugar and not enough substance, so I rarely eat cake of any kind. There have been some cooking shows featuring cupcakes and some local people tried to capitalize on what they thought was a rising trend by opening cupcake shops. I was surprised to see so many open up over a short period of time, but not surprised to see that none of them survived very long. |
Where did I go wrong?
On 2/5/2018 3:25 PM, Dave Smith wrote:
> On 2018-02-05 4:11 PM, Brucce wrote: >> On Mon, 05 Feb 2018 13:41:15 -0700, U.S. Janet B. > >> wrote: >> >>> On Tue, 06 Feb 2018 07:22:52 +1100, Brace > >>> wrote: >>> >>>> On Mon, 5 Feb 2018 12:13:46 -0800, "Cheri" > >>>> wrote: >>>> >>>>> "U.S. Janet B." > wrote in message >>>>> ... >>>>>> >>>>>> for those in the know, the surface on my real muffins is just >>>>>> right. I >>>>>> am guessing that Home Economics wasn't a required part of your grade >>>>>> school classes.Â* And I think you are probably young enough that you >>>>>> know no different because all the muffins you have ever had were >>>>>> purchased and were soft and cake like. >>>>>> The Simpsons?Â* Don't think so. >>>>>> Janet US >>>>> >>>>> >>>>> I'm in my 70's and have made a whole lot of muffins in my life. I >>>>> don't buy >>>>> muffins and I am an expert on the kind I like, and I do not like >>>>> crusty >>>>> muffins, except corn meal muffins, so sell your "in the know >>>>> surfaces on >>>>> your just right muffins" elsewhere. >>>> >>>> Ok, a muffin-off! I'm on Cheri's side! >>> >>> Ahh, a new nym to block >> >> Snooty biddies and their proud use of killfiles :) >> > > > I suppose that you may think it is immature to be proud of the use of > kill files.Â* I might suggest that it is much more mature than constantly > nymshifting to get past filters.Â* Filtering is a way of ignoring people > that one thinks is a bit of an asshole.Â* Nymshifting to get past filters > is a matter of throwing in the towel and admitting that you are an asshole. Wow, so if you stay in the killfile that means you're NOT an asshole? I bet you totally suck at logic problems. |
Where did I go wrong?
On 2/5/2018 3:29 PM, Bruce wrote:
> On Mon, 5 Feb 2018 17:25:13 -0500, Dave Smith > > wrote: > >> On 2018-02-05 4:11 PM, Brucce wrote: >>> On Mon, 05 Feb 2018 13:41:15 -0700, U.S. Janet B. > >>> wrote: >>> >>>> On Tue, 06 Feb 2018 07:22:52 +1100, Brace > >>>> wrote: >>>> >>>>> Ok, a muffin-off! I'm on Cheri's side! >>>> >>>> Ahh, a new nym to block >>> >>> Snooty biddies and their proud use of killfiles :) >>> >> I suppose that you may think it is immature to be proud of the use of >> kill files. I might suggest that it is much more mature than constantly >> nymshifting to get past filters. Filtering is a way of ignoring people >> that one thinks is a bit of an asshole. Nymshifting to get past filters >> is a matter of throwing in the towel and admitting that you are an asshole. > > If people want to killfile me, that's fine. But if they do that and > still bitch about me -not allowing me to say anything back because I'm > in their killfile- then I'll change my name. Only then. +1 > I guess what happens is that they killfile me and then realize how > much they miss me. > +2 |
Where did I go wrong?
On Monday, February 5, 2018 at 12:16:26 PM UTC-10, Dave Smith wrote:
> > I am lost here. I make muffins frequently and they do have a bit of a > crust around the outside, especially on the bottoms.... the part that > contacts the pan. I am not talking a crust like a bread crust, and > certainly not like an Italian bread crust.... but a definite texture > thing around the outside. Muffin batter will be quite thick while cupcake batter is thin cake batter. Muffins will have peaks and cracks. Cupcakes will have a flatter, smoother, top. http://newagebakingcompany.com/wp-co...ry-muffin1.jpg |
Where did I go wrong?
On Monday, February 5, 2018 at 12:27:18 PM UTC-10, Dave Smith wrote:
> > > I don't know about it being a generational thing. Cup cakes were quite > popular when I was a kid. I liked them back then. I came to see cakes > as too much sugar and not enough substance, so I rarely eat cake of any > kind. There have been some cooking shows featuring cupcakes and some > local people tried to capitalize on what they thought was a rising trend > by opening cupcake shops. I was surprised to see so many open up over a > short period of time, but not surprised to see that none of them > survived very long. There was a cupcake boom in the US a few years back. These days, nobody is much interested in paying three bucks for a boutique cupcake. I was at the market yesterday and saw a couple of table with stacks of cupcakes so it's obviously still popular. They make me feel a little ill when I look at them.. https://www.youtube.com/watch?v=Nc2F1r4mM5A |
Where did I go wrong?
On 2/5/2018 4:35 PM, dsi1 wrote:
> On Monday, February 5, 2018 at 12:27:18 PM UTC-10, Dave Smith wrote: >> >> >> I don't know about it being a generational thing. Cup cakes were quite >> popular when I was a kid. I liked them back then. I came to see cakes >> as too much sugar and not enough substance, so I rarely eat cake of any >> kind. There have been some cooking shows featuring cupcakes and some >> local people tried to capitalize on what they thought was a rising trend >> by opening cupcake shops. I was surprised to see so many open up over a >> short period of time, but not surprised to see that none of them >> survived very long. > > There was a cupcake boom in the US a few years back. These days, nobody is much interested in paying three bucks for a boutique cupcake. I was at the market yesterday and saw a couple of table with stacks of cupcakes so it's obviously still popular. They make me feel a little ill when I look at them. > > https://www.youtube.com/watch?v=Nc2F1r4mM5A > They are very rich looking. I find these impossible to avoid: https://www.youtube.com/watch?v=q5edZLELv8A |
Where did I go wrong?
"U.S. Janet B." > wrote in message
... > On Mon, 5 Feb 2018 12:13:46 -0800, "Cheri" > > wrote: > >>"U.S. Janet B." > wrote in message . .. >>> On Mon, 5 Feb 2018 11:09:33 -0800, "Cheri" > >>> wrote: >>> >>>>"U.S. Janet B." > wrote in message m... >>>>> On Mon, 5 Feb 2018 11:57:42 -0500, jmcquown > >>>>> wrote: >>>>> >>>>>>On 2/5/2018 10:56 AM, Cheri wrote: >>>>>>> "U.S. Janet B." > wrote in message >>>>>>> ... >>>>>>>> On Mon, 5 Feb 2018 06:14:17 -0800, "Cheri" > >>>>>>>> wrote: >>>>>>>> >>>>>>>>> "Julie Bove" > wrote in message >>>>>>>>> ... >>>>>>>>>> >>>>>>>>>> > wrote in message >>>>>>>>>> ... >>>>>>>>>>> On Sun, 4 Feb 2018 20:41:14 -0500, jmcquown >>>>>>>>>>> > >>>>>>>>>>> wrote: >>>>>>>>>>> >>>>>>>>>>>> On 2/2/2018 6:36 PM, Julie Bove wrote: >>>>>>>>>>>>> And yes, I can hear the snide comments rearing their ugly >>>>>>>>>>>>> heads >>>>>>>>>>>>> now. >>>>>>>>>>>>> Anyhoo... >>>>>>>>>>>>> >>>>>>>>>>>>> Some years back I made crustless quiches for people on the >>>>>>>>>>>>> South >>>>>>>>>>>>> Beach >>>>>>>>>>>>> diet. I got the recipe from their book. It said to line the >>>>>>>>>>>>> muffin tins >>>>>>>>>>>>> with muffin tin papers. I did that but much of the quiche >>>>>>>>>>>>> stuck >>>>>>>>>>>>> to the >>>>>>>>>>>>> paper like glue. If the person tried to eat it all, they got >>>>>>>>>>>>> paper in >>>>>>>>>>>>> their mouth so they could only eat the center of it. >>>>>>>>>>>>> >>>>>>>>>>>>> Yesterday, I made this recipe which I think is the same as >>>>>>>>>>>>> what >>>>>>>>>>>>> I >>>>>>>>>>>>> made >>>>>>>>>>>>> before. >>>>>>>>>>>>> >>>>>>>>>>>>> http://www.momables.com/crustless-br...uiche-muffins/ >>>>>>>>>>>>> >>>>>>>>>>>>> >>>>>>>>>>>>> I don't have the silicone inserts and am unlikely to buy them. >>>>>>>>>>>>> Instead, >>>>>>>>>>>>> I greased the tins with olive oil. The first batch stuck very >>>>>>>>>>>>> badly. I >>>>>>>>>>>>> thought maybe I needed more oil. Subsequent batches mostly >>>>>>>>>>>>> still >>>>>>>>>>>>> stuck. >>>>>>>>>>>>> Once in a while I would get a few that either didn't stick or >>>>>>>>>>>>> stuck >>>>>>>>>>>>> very >>>>>>>>>>>>> little but most were like they were welded to the pan. And I >>>>>>>>>>>>> played >>>>>>>>>>>>> hell >>>>>>>>>>>>> trying to get them out of the tins. >>>>>>>>>>>>> >>>>>>>>>>>>> What did I do wrong? >>>>>>>>>>>> >>>>>>>>>>>> The mistake was trying to modify the recipe. I read the recipe. >>>>>>>>>>>> Olive >>>>>>>>>>>> oil for quiche, crustless or not, is a mistake. It did not >>>>>>>>>>>> specify >>>>>>>>>>>> olive oil to grease unlined muffin tin cups. >>>>>>>>>>>> >>>>>>>>>>>> It sounds like you used paper liners like you remembered from >>>>>>>>>>>> whenever. >>>>>>>>>>>> The cheap paper liners you can buy for kids cupcakes? Not >>>>>>>>>>>> suitable for >>>>>>>>>>>> this recipe. >>>>>>>>>>>> >>>>>>>>>>>> Jill >>>>>>>>>>> >>>>>>>>>>> Agreed... I bake muffins often but never use those paper liners, >>>>>>>>>>> in >>>>>>>>>>> fact I won't buy muffins in those liners, they are not crusty. I >>>>>>>>>>> have >>>>>>>>>>> jumbo non-stick muffin tins but I still grease them with >>>>>>>>>>> Crisco... >>>>>>>>>>> Crisco makes a lovely crust... and you don't need to use much, a >>>>>>>>>>> light >>>>>>>>>>> coating with my finger works well. >>>>>>>>>> >>>>>>>>>> Crusty muffins? I don't think they're supposed to be crusty. >>>>>>>>> >>>>>>>>> I wouldn't care for crusty muffins. >>>>>>>>> >>>>>>>>> Cheri >>>>>>>>> >>>>>>>> The 'muffins' of today are really a cake.. They are not the same as >>>>>>>> muffins that are made by pouring all the wet ingredients into the >>>>>>>> dry >>>>>>>> all at once and folding together a maximum of 12 strokes, leaving a >>>>>>>> lumpy batter. The texture is totally different. The tops become >>>>>>>> slightly crusty and the crumb inside isn't smooth like cake. >>>>>>>> Original muffins: >>>>>>>> http://s1171.photobucket.com/user/ge...obhou.jpg.html >>>>>>>> >>>>>>>> Janet US >>>>>>> >>>>>>> >>>>>>> The only muffins I like crusty are cornmeal muffins. >>>>>>> >>>>>>> Cheri >>>>>> >>>>>>Well, quiches baked in a muffin pan should be slightly crusty so they >>>>>>can hold together when taken out of the pan. It's eggs and cream and >>>>>>vegetables and cheese. You can't have it not be a little crusty on >>>>>>the >>>>>>sides and still hold together when taking them out of the muffin pan. >>>>>> >>>>>>Jill >>>>> >>>>> Instead of crusty, let's call it a textured surface. Will that avoid >>>>> the crustyphobes? The surface on these quiche and the muffins is not >>>>> hard and crackly. >>>>> Janet US >>>> >>>> >>>>Crustyphobes? You're watching too much Simpsons and allowing your >>>>muffins >>>>to >>>>become overly "crusty-fied." LOL >>>> >>>>Cheri >>> >>> for those in the know, the surface on my real muffins is just right. I >>> am guessing that Home Economics wasn't a required part of your grade >>> school classes. And I think you are probably young enough that you >>> know no different because all the muffins you have ever had were >>> purchased and were soft and cake like. >>> The Simpsons? Don't think so. >>> Janet US >> >> >>I'm in my 70's and have made a whole lot of muffins in my life. I don't >>buy >>muffins and I am an expert on the kind I like, and I do not like crusty >>muffins, except corn meal muffins, so sell your "in the know surfaces on >>your just right muffins" elsewhere. >> >>Cheri >> >>Cheri > I have no idea where you got the idea that regular muffins are crisp > or crusty. Nor did I try to tell you what you should eat. > Cook 'em your way, I don't care, just don't say my muffins are crusty I did not say the word CRUSTY in the first place. I was responding to a post that said they WERE CRUSTY to which I simply said I don't like CRUSTY muffins, except corn meal muffins, and I never said a thing about YOUR muffins being CRUSTY, you were the one who threw out CRUSTYPHOBES for what reason I have no idea other than to be snarky. I think you might be a bit CRUSTY with your responses in this thread, so I leave you to it. Cheri |
Where did I go wrong?
On Monday, February 5, 2018 at 12:52:10 PM UTC-10, casa de suspiros wrote:
> > > I had to look her up: > > https://en.wikipedia.org/wiki/Anna_Tsuchiya > Tsuchiya was born in Tokyo to a Japanese mother and an American father > (the surname of her father is Heider). In her earliest years, she spoke > English and Japanese. Tsuchiya's parents divorced when she was seven. > > Use of dialects > > Although born and raised in Tokyo, she sometimes uses Kyushu or Okinawa > slang and speaks in southern dialects especially when she is drunk and > on the radio[why?]. She has explained that the majority of models she > encountered were from the southern islands or the north, so she learned > slang from them. This helped the development of her character Ichigo, > the BÅsÅzoku delinquent, in Kamikaze Girls. > > > No I cannot imagine Chrissie Hynde in that kind of costumery. > > In fact the idea frightens me! > > ;-) Throughout a society you will have a spectrum of dialects across the class levels. When you move throughout different levels of a society, you will learn these different levels of speech. I like to adjust my speech to match that of the person I'm speaking to. When I'm on the mainland, I have to be real careful of my word usage. I have to clean it up, and speak proper english. As far as Anna Tsuchiya goes - yup, she's a babe. https://www.youtube.com/watch?v=YXQZ...=RDxI_x9YJYVzY |
Where did I go wrong?
On Monday, February 5, 2018 at 1:43:36 PM UTC-10, casa de suspiros wrote:
> > They are very rich looking. > > I find these impossible to avoid: > > https://www.youtube.com/watch?v=q5edZLELv8A That looks pretty good and simple. I will try making it. Thanks! |
Where did I go wrong?
"jmcquown" > wrote in message ... > On 2/4/2018 11:21 PM, Julie Bove wrote: >> >> "jmcquown" > wrote in message >> ... >>> On 2/2/2018 6:36 PM, Julie Bove wrote: >>>> And yes, I can hear the snide comments rearing their ugly heads now. >>>> Anyhoo... >>>> >>>> Some years back I made crustless quiches for people on the South Beach >>>> diet. I got the recipe from their book. It said to line the muffin tins >>>> with muffin tin papers. I did that but much of the quiche stuck to the >>>> paper like glue. If the person tried to eat it all, they got paper in >>>> their mouth so they could only eat the center of it. >>>> >>>> Yesterday, I made this recipe which I think is the same as what I made >>>> before. >>>> >>>> http://www.momables.com/crustless-br...uiche-muffins/ >>>> >>>> I don't have the silicone inserts and am unlikely to buy them. Instead, >>>> I greased the tins with olive oil. The first batch stuck very badly. I >>>> thought maybe I needed more oil. Subsequent batches mostly still stuck. >>>> Once in a while I would get a few that either didn't stick or stuck >>>> very little but most were like they were welded to the pan. And I >>>> played hell trying to get them out of the tins. >>>> >>>> What did I do wrong? >>> >>> The mistake was trying to modify the recipe. I read the recipe. Olive >>> oil for quiche, crustless or not, is a mistake. It did not specify olive >>> oil to grease unlined muffin tin cups. >>> >>> It sounds like you used paper liners like you remembered from whenever. >>> The cheap paper liners you can buy for kids cupcakes? Not suitable for >>> this recipe. >> >> I did not use paper liners this time. I greased the pans. Recipe did not >> say what to use to grease them with. > > Yes it did. "Butter or oil for muffin pan". NOT olive oil. At any rate, > I'd have used butter, not oil. Or a good non-stick muffin pan that > doesn't require greasing. Both are good, non stick pans. I generally use olive oil for everything. |
Where did I go wrong?
"Cheri" > wrote in message ... > "Julie Bove" > wrote in message > ... >> >> > wrote in message >> ... >>> On Sun, 4 Feb 2018 20:41:14 -0500, jmcquown > >>> wrote: >>> >>>>On 2/2/2018 6:36 PM, Julie Bove wrote: >>>>> And yes, I can hear the snide comments rearing their ugly heads now. >>>>> Anyhoo... >>>>> >>>>> Some years back I made crustless quiches for people on the South Beach >>>>> diet. I got the recipe from their book. It said to line the muffin >>>>> tins >>>>> with muffin tin papers. I did that but much of the quiche stuck to the >>>>> paper like glue. If the person tried to eat it all, they got paper in >>>>> their mouth so they could only eat the center of it. >>>>> >>>>> Yesterday, I made this recipe which I think is the same as what I made >>>>> before. >>>>> >>>>> http://www.momables.com/crustless-br...uiche-muffins/ >>>>> >>>>> I don't have the silicone inserts and am unlikely to buy them. >>>>> Instead, >>>>> I greased the tins with olive oil. The first batch stuck very badly. I >>>>> thought maybe I needed more oil. Subsequent batches mostly still >>>>> stuck. >>>>> Once in a while I would get a few that either didn't stick or stuck >>>>> very >>>>> little but most were like they were welded to the pan. And I played >>>>> hell >>>>> trying to get them out of the tins. >>>>> >>>>> What did I do wrong? >>>> >>>>The mistake was trying to modify the recipe. I read the recipe. Olive >>>>oil for quiche, crustless or not, is a mistake. It did not specify >>>>olive oil to grease unlined muffin tin cups. >>>> >>>>It sounds like you used paper liners like you remembered from whenever. >>>>The cheap paper liners you can buy for kids cupcakes? Not suitable for >>>>this recipe. >>>> >>>>Jill >>> >>> Agreed... I bake muffins often but never use those paper liners, in >>> fact I won't buy muffins in those liners, they are not crusty. I have >>> jumbo non-stick muffin tins but I still grease them with Crisco... >>> Crisco makes a lovely crust... and you don't need to use much, a light >>> coating with my finger works well. >> >> Crusty muffins? I don't think they're supposed to be crusty. > > I wouldn't care for crusty muffins. I don't think I would either. |
Where did I go wrong?
On 2/5/2018 5:07 PM, Cheri wrote:
> "U.S. Janet B." > wrote in message > ... >> On Mon, 5 Feb 2018 12:13:46 -0800, "Cheri" > >> wrote: >> >>> "U.S. Janet B." > wrote in message >>> ... >>>> On Mon, 5 Feb 2018 11:09:33 -0800, "Cheri" > >>>> wrote: >>>> >>>>> "U.S. Janet B." > wrote in message >>>>> ... >>>>>> On Mon, 5 Feb 2018 11:57:42 -0500, jmcquown > >>>>>> wrote: >>>>>> >>>>>>> On 2/5/2018 10:56 AM, Cheri wrote: >>>>>>>> "U.S. Janet B." > wrote in message >>>>>>>> ... >>>>>>>>> On Mon, 5 Feb 2018 06:14:17 -0800, "Cheri" > >>>>>>>>> wrote: >>>>>>>>> >>>>>>>>>> "Julie Bove" > wrote in message >>>>>>>>>> ... >>>>>>>>>>> >>>>>>>>>>> > wrote in message >>>>>>>>>>> ... >>>>>>>>>>>> On Sun, 4 Feb 2018 20:41:14 -0500, jmcquown >>>>>>>>>>>> > >>>>>>>>>>>> wrote: >>>>>>>>>>>> >>>>>>>>>>>>> On 2/2/2018 6:36 PM, Julie Bove wrote: >>>>>>>>>>>>>> And yes, I can hear the snide comments rearing their ugly >>>>>>>>>>>>>> heads >>>>>>>>>>>>>> now. >>>>>>>>>>>>>> Anyhoo... >>>>>>>>>>>>>> >>>>>>>>>>>>>> Some years back I made crustless quiches for people on the >>>>>>>>>>>>>> South >>>>>>>>>>>>>> Beach >>>>>>>>>>>>>> diet. I got the recipe from their book. It said to line the >>>>>>>>>>>>>> muffin tins >>>>>>>>>>>>>> with muffin tin papers. I did that but much of the quiche >>>>>>>>>>>>>> stuck >>>>>>>>>>>>>> to the >>>>>>>>>>>>>> paper like glue. If the person tried to eat it all, they got >>>>>>>>>>>>>> paper in >>>>>>>>>>>>>> their mouth so they could only eat the center of it. >>>>>>>>>>>>>> >>>>>>>>>>>>>> Yesterday, I made this recipe which I think is the same as >>>>>>>>>>>>>> what >>>>>>>>>>>>>> I >>>>>>>>>>>>>> made >>>>>>>>>>>>>> before. >>>>>>>>>>>>>> >>>>>>>>>>>>>> http://www.momables.com/crustless-br...uiche-muffins/ >>>>>>>>>>>>>> >>>>>>>>>>>>>> >>>>>>>>>>>>>> >>>>>>>>>>>>>> I don't have the silicone inserts and am unlikely to buy >>>>>>>>>>>>>> them. >>>>>>>>>>>>>> Instead, >>>>>>>>>>>>>> I greased the tins with olive oil. The first batch stuck very >>>>>>>>>>>>>> badly. I >>>>>>>>>>>>>> thought maybe I needed more oil. Subsequent batches mostly >>>>>>>>>>>>>> still >>>>>>>>>>>>>> stuck. >>>>>>>>>>>>>> Once in a while I would get a few that either didn't stick or >>>>>>>>>>>>>> stuck >>>>>>>>>>>>>> very >>>>>>>>>>>>>> little but most were like they were welded to the pan. And I >>>>>>>>>>>>>> played >>>>>>>>>>>>>> hell >>>>>>>>>>>>>> trying to get them out of the tins. >>>>>>>>>>>>>> >>>>>>>>>>>>>> What did I do wrong? >>>>>>>>>>>>> >>>>>>>>>>>>> The mistake was trying to modify the recipe. I read the >>>>>>>>>>>>> recipe. >>>>>>>>>>>>> Olive >>>>>>>>>>>>> oil for quiche, crustless or not, is a mistake. It did not >>>>>>>>>>>>> specify >>>>>>>>>>>>> olive oil to grease unlined muffin tin cups. >>>>>>>>>>>>> >>>>>>>>>>>>> It sounds like you used paper liners like you remembered from >>>>>>>>>>>>> whenever. >>>>>>>>>>>>> The cheap paper liners you can buy for kids cupcakes? Not >>>>>>>>>>>>> suitable for >>>>>>>>>>>>> this recipe. >>>>>>>>>>>>> >>>>>>>>>>>>> Jill >>>>>>>>>>>> >>>>>>>>>>>> Agreed... I bake muffins often but never use those paper >>>>>>>>>>>> liners, >>>>>>>>>>>> in >>>>>>>>>>>> fact I won't buy muffins in those liners, they are not >>>>>>>>>>>> crusty. I >>>>>>>>>>>> have >>>>>>>>>>>> jumbo non-stick muffin tins but I still grease them with >>>>>>>>>>>> Crisco... >>>>>>>>>>>> Crisco makes a lovely crust... and you don't need to use >>>>>>>>>>>> much, a >>>>>>>>>>>> light >>>>>>>>>>>> coating with my finger works well. >>>>>>>>>>> >>>>>>>>>>> Crusty muffins? I don't think they're supposed to be crusty. >>>>>>>>>> >>>>>>>>>> I wouldn't care for crusty muffins. >>>>>>>>>> >>>>>>>>>> Cheri >>>>>>>>>> >>>>>>>>> The 'muffins' of today are really a cake.. They are not the >>>>>>>>> same as >>>>>>>>> muffins that are made by pouring all the wet ingredients into >>>>>>>>> the dry >>>>>>>>> all at once and folding together a maximum of 12 strokes, >>>>>>>>> leaving a >>>>>>>>> lumpy batter. The texture is totally different. The tops become >>>>>>>>> slightly crusty and the crumb inside isn't smooth like cake. >>>>>>>>> Original muffins: >>>>>>>>> http://s1171.photobucket.com/user/ge...obhou.jpg.html >>>>>>>>> >>>>>>>>> >>>>>>>>> Janet US >>>>>>>> >>>>>>>> >>>>>>>> The only muffins I like crusty are cornmeal muffins. >>>>>>>> >>>>>>>> Cheri >>>>>>> >>>>>>> Well, quiches baked in a muffin pan should be slightly crusty so >>>>>>> they >>>>>>> can hold together when taken out of the pan.* It's eggs and cream >>>>>>> and >>>>>>> vegetables and cheese.* You can't have it not be a little crusty >>>>>>> on the >>>>>>> sides and still hold together when taking them out of the muffin >>>>>>> pan. >>>>>>> >>>>>>> Jill >>>>>> >>>>>> Instead of crusty, let's call it a textured surface.* Will that avoid >>>>>> the crustyphobes?* The surface on these quiche and the muffins is not >>>>>> hard and crackly. >>>>>> Janet US >>>>> >>>>> >>>>> Crustyphobes? You're watching too much Simpsons and allowing your >>>>> muffins >>>>> to >>>>> become overly "crusty-fied." LOL >>>>> >>>>> Cheri >>>> >>>> for those in the know, the surface on my real muffins is just right. I >>>> am guessing that Home Economics wasn't a required part of your grade >>>> school classes.* And I think you are probably young enough that you >>>> know no different because all the muffins you have ever had were >>>> purchased and were soft and cake like. >>>> The Simpsons?* Don't think so. >>>> Janet US >>> >>> >>> I'm in my 70's and have made a whole lot of muffins in my life. I >>> don't buy >>> muffins and I am an expert on the kind I like, and I do not like crusty >>> muffins, except corn meal muffins, so sell your "in the know surfaces on >>> your just right muffins" elsewhere. >>> >>> Cheri >>> >>> Cheri >> I have no idea where you got the idea that regular muffins are crisp >> or crusty.* Nor did I try to tell you what you should eat. >> Cook 'em your way, I don't care, just don't say my muffins are crusty > > > I did not say the word CRUSTY in the first place. I was responding to a > post that said they WERE CRUSTY to which I simply said I don't like > CRUSTY muffins, except corn meal muffins, and I never said a thing about > YOUR muffins being CRUSTY, you were the one who threw out CRUSTYPHOBES > for what reason I have no idea other than to be snarky. I think you > might be a bit CRUSTY with your responses in this thread, so I leave you > to it. > > Cheri > > Have you noticed how quick she is to anger, killfile, narc out, etc? Fine cook, good recipes, brittle temperament. |
Where did I go wrong?
On 2/5/2018 5:24 PM, dsi1 wrote:
> On Monday, February 5, 2018 at 12:52:10 PM UTC-10, casa de suspiros wrote: >> >> >> I had to look her up: >> >> https://en.wikipedia.org/wiki/Anna_Tsuchiya >> Tsuchiya was born in Tokyo to a Japanese mother and an American father >> (the surname of her father is Heider). In her earliest years, she spoke >> English and Japanese. Tsuchiya's parents divorced when she was seven. >> >> Use of dialects >> >> Although born and raised in Tokyo, she sometimes uses Kyushu or Okinawa >> slang and speaks in southern dialects especially when she is drunk and >> on the radio[why?]. She has explained that the majority of models she >> encountered were from the southern islands or the north, so she learned >> slang from them. This helped the development of her character Ichigo, >> the BÅsÅzoku delinquent, in Kamikaze Girls. >> >> >> No I cannot imagine Chrissie Hynde in that kind of costumery. >> >> In fact the idea frightens me! >> >> ;-) > > Throughout a society you will have a spectrum of dialects across the class levels. When you move throughout different levels of a society, you will learn these different levels of speech. I like to adjust my speech to match that of the person I'm speaking to. When I'm on the mainland, I have to be real careful of my word usage. I have to clean it up, and speak proper english. That's very evolved and thoughtful of you. > As far as Anna Tsuchiya goes - yup, she's a babe. > > https://www.youtube.com/watch?v=YXQZ...=RDxI_x9YJYVzY > Tragi-beautiful! |
Where did I go wrong?
On 2/5/2018 5:30 PM, dsi1 wrote:
> On Monday, February 5, 2018 at 1:43:36 PM UTC-10, casa de suspiros wrote: >> >> They are very rich looking. >> >> I find these impossible to avoid: >> >> https://www.youtube.com/watch?v=q5edZLELv8A > > That looks pretty good and simple. I will try making it. Thanks! > My pleasure. |
Where did I go wrong?
Julie Bove wrote:
> > "jmcquown" > wrote in message > ... >> On 2/4/2018 11:21 PM, Julie Bove wrote: >>> >>> "jmcquown" > wrote in message >>> ... >>>> On 2/2/2018 6:36 PM, Julie Bove wrote: >>>>> And yes, I can hear the snide comments rearing their ugly heads >>>>> now. Anyhoo... >>>>> >>>>> Some years back I made crustless quiches for people on the South >>>>> Beach diet. I got the recipe from their book. It said to line the >>>>> muffin tins with muffin tin papers. I did that but much of the >>>>> quiche stuck to the paper like glue. If the person tried to eat it >>>>> all, they got paper in their mouth so they could only eat the >>>>> center of it. >>>>> >>>>> Yesterday, I made this recipe which I think is the same as what I >>>>> made before. >>>>> >>>>> http://www.momables.com/crustless-br...uiche-muffins/ >>>>> >>>>> I don't have the silicone inserts and am unlikely to buy them. >>>>> Instead, I greased the tins with olive oil. The first batch stuck >>>>> very badly. I thought maybe I needed more oil. Subsequent batches >>>>> mostly still stuck. Once in a while I would get a few that either >>>>> didn't stick or stuck very little but most were like they were >>>>> welded to the pan. And I played hell trying to get them out of the >>>>> tins. >>>>> >>>>> What did I do wrong? >>>> >>>> The mistake was trying to modify the recipe. I read the recipe. >>>> Olive oil for quiche, crustless or not, is a mistake. It did not >>>> specify olive oil to grease unlined muffin tin cups. >>>> >>>> It sounds like you used paper liners like you remembered from >>>> whenever. The cheap paper liners you can buy for kids cupcakes? Not >>>> suitable for this recipe. >>> >>> I did not use paper liners this time. I greased the pans. Recipe did >>> not say what to use to grease them with. >> >> Yes it did. "Butter or oil for muffin pan". NOT olive oil. At any >> rate, I'd have used butter, not oil. Or a good non-stick muffin pan >> that doesn't require greasing. > > Both are good, non stick pans. I generally use olive oil for everything. Well, try motor oil next time, since it didn't specify what type of oil. 10 W 30 should be just about the right weight. |
Where did I go wrong?
"jmcquown" > wrote in message ... > On 2/5/2018 10:56 AM, Cheri wrote: >> "U.S. Janet B." > wrote in message >> ... >>> On Mon, 5 Feb 2018 06:14:17 -0800, "Cheri" > >>> wrote: >>> >>>> "Julie Bove" > wrote in message >>>> ... >>>>> >>>>> > wrote in message >>>>> ... >>>>>> On Sun, 4 Feb 2018 20:41:14 -0500, jmcquown > >>>>>> wrote: >>>>>> >>>>>>> On 2/2/2018 6:36 PM, Julie Bove wrote: >>>>>>>> And yes, I can hear the snide comments rearing their ugly heads >>>>>>>> now. >>>>>>>> Anyhoo... >>>>>>>> >>>>>>>> Some years back I made crustless quiches for people on the South >>>>>>>> Beach >>>>>>>> diet. I got the recipe from their book. It said to line the muffin >>>>>>>> tins >>>>>>>> with muffin tin papers. I did that but much of the quiche stuck to >>>>>>>> the >>>>>>>> paper like glue. If the person tried to eat it all, they got paper >>>>>>>> in >>>>>>>> their mouth so they could only eat the center of it. >>>>>>>> >>>>>>>> Yesterday, I made this recipe which I think is the same as what I >>>>>>>> made >>>>>>>> before. >>>>>>>> >>>>>>>> http://www.momables.com/crustless-br...uiche-muffins/ >>>>>>>> >>>>>>>> I don't have the silicone inserts and am unlikely to buy them. >>>>>>>> Instead, >>>>>>>> I greased the tins with olive oil. The first batch stuck very >>>>>>>> badly. I >>>>>>>> thought maybe I needed more oil. Subsequent batches mostly still >>>>>>>> stuck. >>>>>>>> Once in a while I would get a few that either didn't stick or stuck >>>>>>>> very >>>>>>>> little but most were like they were welded to the pan. And I played >>>>>>>> hell >>>>>>>> trying to get them out of the tins. >>>>>>>> >>>>>>>> What did I do wrong? >>>>>>> >>>>>>> The mistake was trying to modify the recipe. I read the recipe. >>>>>>> Olive >>>>>>> oil for quiche, crustless or not, is a mistake. It did not specify >>>>>>> olive oil to grease unlined muffin tin cups. >>>>>>> >>>>>>> It sounds like you used paper liners like you remembered from >>>>>>> whenever. >>>>>>> The cheap paper liners you can buy for kids cupcakes? Not suitable >>>>>>> for >>>>>>> this recipe. >>>>>>> >>>>>>> Jill >>>>>> >>>>>> Agreed... I bake muffins often but never use those paper liners, in >>>>>> fact I won't buy muffins in those liners, they are not crusty. I have >>>>>> jumbo non-stick muffin tins but I still grease them with Crisco... >>>>>> Crisco makes a lovely crust... and you don't need to use much, a >>>>>> light >>>>>> coating with my finger works well. >>>>> >>>>> Crusty muffins? I don't think they're supposed to be crusty. >>>> >>>> I wouldn't care for crusty muffins. >>>> >>>> Cheri >>>> >>> The 'muffins' of today are really a cake.. They are not the same as >>> muffins that are made by pouring all the wet ingredients into the dry >>> all at once and folding together a maximum of 12 strokes, leaving a >>> lumpy batter. The texture is totally different. The tops become >>> slightly crusty and the crumb inside isn't smooth like cake. >>> Original muffins: >>> http://s1171.photobucket.com/user/ge...obhou.jpg.html >>> Janet US >> >> >> The only muffins I like crusty are cornmeal muffins. >> >> Cheri > > Well, quiches baked in a muffin pan should be slightly crusty so they can > hold together when taken out of the pan. It's eggs and cream and > vegetables and cheese. You can't have it not be a little crusty on the > sides and still hold together when taking them out of the muffin pan. They're talking about actual muffins. Not quiches. |
| All times are GMT +1. The time now is 06:59 PM. |
Powered by vBulletin® Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
FoodBanter