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Where did I go wrong?
"Cheri" > wrote in message ... > "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. Some years ago, I bought a muffin cookbook. I baked my way through every recipe in there. None were crusty. |
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 can see the storefront now. The Crusty Muffin! Hehehe. |
Where did I go wrong?
On 2018-02-05 6:35 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. > A couple years ago someone opened up a specialty donut store in a nearby city. They charge something like $2.50 each. As good as they are, I wondered about their chances of success with those prices. I was down that way a couple weeks ago and saw that the place was closed up, but as i went by I saw the notice in the window. They had moved around the corner and are now in a much larger and much nice location. They seem to be doing very well. |
Where did I go wrong?
"dsi1" > wrote in message ... 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 --- Yep. I can remember people getting all excited about a cupcake place that they put in the mall a few years ago. The cupcakes were expensive and pretty but the online ratings were not so good. The cupcakes were lacking in flavor. |
Where did I go wrong?
"Dave Smith" > wrote in message ... > On 2018-02-05 6:35 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. >> > > A couple years ago someone opened up a specialty donut store in a nearby > city. They charge something like $2.50 each. As good as they are, I > wondered about their chances of success with those prices. I was down > that way a couple weeks ago and saw that the place was closed up, but as i > went by I saw the notice in the window. They had moved around the corner > and are now in a much larger and much nice location. They seem to be > doing very well. Similar thing happened here. I didn't think they would make it. Why? When we moved away from here, almost 23 years ago, all of the donut shops had closed. Only place you could get one was at the grocery store or a place that sold prepackaged stuff. Bagels and muffins had taken over. People thought they were healthier but both were bloated and often sugary. The bagels were nothing like the NY bagels and often contained things that shouldn't be in a bagel like berries or chocolate chips. I was shocked when we moved to PA because there were Dunkin Donuts everywhere! Then we moved to CA, and I don't recall any donut places, but some grocery stores began selling Krispy Cremes. We tried them once and they were horrid but a neighbor told me that they were only good when fresh from the fryer and these were not. Then we moved to NY and Dunkin Donuts were all over there too as well as countless other bakeries and donut places. When we first moved back here, there was a donut place near my parents house but it only seemed to be open for a few hours each morning and then it shut down. So it seemed that donuts were still not big here and people were wanting what they perceived to be healthier fare. Then Frost opened up. I thought they had closed but no. Moved to a new location. We never tried them. We're not big into donuts. A Bundt cake place went in where Frost was. We tried them once. Service was terrible. I placed an online order way ahead of time for a birthday. When I went to pick up my paid for order, they didn't have my name on file. Nor did they have the specific flavor of cake that the birthday girl wanted. Not in the size that we ordered anyway. I asked if they could substitute one slightly larger cake for the several tiny ones of that flavor. Nope. Insisted that I had to purchase the larger cake and accept some other flavor for the little ones. I didn't want to do this as the people at the birthday party are picky when it comes to cake flavors and I knew that nothing else would get eaten. It was all moot anyway as they didn't package the cakes well and by the time we got to the party, they had all tumbled together into a messy blob. People did try them but ate none beyond the first bite as they were nothing but sickly sweet with far too much icing. |
Where did I go wrong?
"Cheri" > wrote in message ... > "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 om... >>>>>> 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. Hehehe. |
Where did I go wrong?
> wrote in message ... > On Friday, February 2, 2018 at 6:36:39 PM UTC-5, 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? > > > > I mostly fry spam in crisco shortening. I just put it in a pan. No added fat. |
Where did I go wrong?
"jmcquown" > wrote in message ... > On 2/2/2018 10:47 PM, Doris Night wrote: >> Use good non-stick muffin tins. Wilton tins are good. Otherwise, just >> use decent Baker's Secret tins. And use BUTTER, not olive oil. After >> buttering the tins, dust them lightly with flour, the same as you >> would do if you were baking a cake or muffins. >> >> Doris > > I don't have any non-stick muffin tins, Wilton or otherwise. My muffin > pans and cake pans are very old. Using butter (NOT olive oil) and a light > dusting of flour (tap out the excess) always does the trick. :) But flour can't be used for something like this because the reason they are crustless is so they will be gluten free and/or low carb. |
Where did I go wrong?
"Paul M. Cook" > wrote in message ... > > "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. Has nothing to do with the taste. Shortening isn't healthy. |
Where did I go wrong?
On Monday, February 5, 2018 at 3:15:01 PM UTC-5, 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 The surface texture of the top of your muffins is the same as the texture of the bottom? I've never cooked nor seen a muffin that wasn't a little crisper on the top from the direct heat of the oven. Cindy Hamilton |
Where did I go wrong?
On Monday, February 5, 2018 at 5:27:14 PM UTC-10, Dave Smith wrote:
> > A couple years ago someone opened up a specialty donut store in a nearby > city. They charge something like $2.50 each. As good as they are, I > wondered about their chances of success with those prices. I was down > that way a couple weeks ago and saw that the place was closed up, but as > i went by I saw the notice in the window. They had moved around the > corner and are now in a much larger and much nice location. They seem > to be doing very well. I have bought one of those $2.50 donuts. They ain't bad. http://tastyislandhawaii.com/2014/03...y-cafe-donuts/ |
Where did I go wrong?
On Tuesday, February 6, 2018 at 12:29:34 AM UTC-10, Julie Bove wrote:
> --- > > Yep. I can remember people getting all excited about a cupcake place that > they put in the mall a few years ago. The cupcakes were expensive and pretty > but the online ratings were not so good. The cupcakes were lacking in > flavor. I never know how to attack a cupcake with a pile of frosting on it. Typically, I have to approach it from the bottom. Here's the perfect cupcake. http://maharajafoods.com/893/hostess...oc-1270-oz.jpg |
Where did I go wrong?
On Tuesday, February 6, 2018 at 6:38:19 AM UTC-5, dsi1 wrote:
> On Tuesday, February 6, 2018 at 12:29:34 AM UTC-10, Julie Bove wrote: > > --- > > > > Yep. I can remember people getting all excited about a cupcake place that > > they put in the mall a few years ago. The cupcakes were expensive and pretty > > but the online ratings were not so good. The cupcakes were lacking in > > flavor. > > I never know how to attack a cupcake with a pile of frosting on it. I take 'em somewhere private and scrape off half the frosting. Or more. > Typically, I have to approach it from the bottom. Here's the perfect cupcake. > > http://maharajafoods.com/893/hostess...oc-1270-oz.jpg Certainly a good ratio of frosting to cupcake. I prefer higher-quality ingredients and less overbaking. The last one of those I had was a dry as the Sahara. No wonder they have to fill 'em with sweetened vegetable shortening. Cindy Hamilton |
Where did I go wrong?
On Tuesday, February 6, 2018 at 3:47:32 AM UTC-7, Julie Bove wrote:
> "Paul M. Cook" > wrote in message > ... > > > > "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. > > Has nothing to do with the taste. Shortening isn't healthy. Just not healthy for YOU...the majority of people have few problems with it unless they eat huge quantities of it. ==== |
Where did I go wrong?
On 2018-02-06 9:09 AM, Roy wrote:
>>>> 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. >> >> Has nothing to do with the taste. Shortening isn't healthy. > > Just not healthy for YOU...the majority of people have few problems with it > unless they eat huge quantities of it. Shortening is not great for you. While it does contain unsaturated fats, it also contains saturated fats and transfat. Thanks to loopholes in the regulations, the are able to day it is 0%, even though it is not 0%. It contributes a lot of fat to your diet without other nutrient value. Greasing cookware with vegetable shortening is not going to kill anyone. |
Where did I go wrong?
On Mon, 5 Feb 2018 17:18:33 -0500, Dave Smith
> wrote: snip > >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. >> just so. The outside is different than the inside but it does have color |
Where did I go wrong?
On 2018-02-06 9:14 AM, Dave Smith wrote:
> On 2018-02-06 9:09 AM, Roy wrote: > >>>>> They are nonstick but I don't use Crisco. >>>> >>>> Something like as in something that has litle or no taste.Â* Butter >>>> would >>>> burn but you hate it anyway. >>> >>> Has nothing to do with the taste. Shortening isn't healthy. >> >> Just not healthy for YOU...the majority of people have few problems >> with it >> unless they eat huge quantities of it. > > Shortening is not great for you. While it does contain unsaturated fats, > it also contains saturated fats and transfat. Thanks to loopholes in the > regulations, the are able to day it is 0%, even though it is not 0%. It > contributes a lot of fat to your diet without other nutrient value. > Greasing cookware with vegetable shortening is not going to kill anyone. > > I use lard, hardly kosher but it makes the best pastry IMNSHO! Recent studies have shown that it is not as unhealthy as it was once considered to be. For some sweet pastry I use 50:50 lard:butter for French recipes it's all butter. I have *never* used Crisco and am reluctant to use margarine. In fact, I substitute butter when the recipe calls for margarine even though the texture might not turn out to be 100% correct. Graham |
Where did I go wrong?
On 2/6/2018 3:45 AM, Julie Bove wrote:
> > > wrote in message > ... >> On Friday, February 2, 2018 at 6:36:39 PM UTC-5, 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? >> >> >> >> I mostly fry spam in crisco shortening. > > I just put it in a pan. No added fat. Ditto. |
Where did I go wrong?
On 2/6/2018 4:38 AM, dsi1 wrote:
> On Tuesday, February 6, 2018 at 12:29:34 AM UTC-10, Julie Bove wrote: >> --- >> >> Yep. I can remember people getting all excited about a cupcake place that >> they put in the mall a few years ago. The cupcakes were expensive and pretty >> but the online ratings were not so good. The cupcakes were lacking in >> flavor. > > I never know how to attack a cupcake with a pile of frosting on it. Typically, I have to approach it from the bottom. Here's the perfect cupcake. > > http://maharajafoods.com/893/hostess...oc-1270-oz.jpg > I must speak for the best mass market pastries that not many seem to be aware of, the humble and now varied Tastycakes: http://m1.i.pbase.com/o6/65/76265/1/...4tastykake.jpg Mmm....butterscotch crimpets rule. But: https://i-secure.walmartimages.com/i...30_500X500.jpg ...just kick Hostess' cakey butt! Or: http://scene7.targetimg1.com/is/imag...id=480&hei=480 ....the "money" shot! :-))))))))))))))))))))) |
Where did I go wrong?
U.S. Janet B. wrote:
>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. >>> >just so. The outside is different than the inside but it does have >color With baked goods the crust has primarily to do with baking time, the longer it's baked the more pronounced the crust. I prefer all baked goods to have a pronounced crust. Lots of folks prefer little to no crust, especially those like Julie who are the half baked sort... she's probably one who prefers those awful cookie dough concoctions. Julie is likely one of those who trims away bread crust... the crust is the best part... I'm always happy to have my sandwiches made with both ends of a loaf. The thing I like most about English muffins is that both halves have lots of outer crust, and I like them well toasted, to what we call "high brown". |
Where did I go wrong?
On Tue, 6 Feb 2018 06:09:34 -0800 (PST), Roy >
wrote: >On Tuesday, February 6, 2018 at 3:47:32 AM UTC-7, Julie Bove wrote: >> "Paul M. Cook" > wrote in message >> ... >> > >> > "Julie Bove" > wrote in message >> > ... >> >> >> >> "Paul M. Cook" > wrote in message >> >> ... >> >>> >> >>> 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. >> >> Has nothing to do with the taste. Shortening isn't healthy. > >Just not healthy for YOU...the majority of people have few problems with it >unless they eat huge quantities of it. >==== If it contains transfat: that' the only thing everybody agrees on that it's bad for you. Both mainstream medicine, quacks and everything in between. |
Where did I go wrong?
On Tue, 6 Feb 2018 10:13:06 -0700, graham > wrote:
>On 2018-02-06 9:14 AM, Dave Smith wrote: >> On 2018-02-06 9:09 AM, Roy wrote: >> >>>>>> 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. >>>> >>>> Has nothing to do with the taste. Shortening isn't healthy. >>> >>> Just not healthy for YOU...the majority of people have few problems >>> with it >>> unless they eat huge quantities of it. >> >> Shortening is not great for you. While it does contain unsaturated fats, >> it also contains saturated fats and transfat. Thanks to loopholes in the >> regulations, the are able to day it is 0%, even though it is not 0%. It >> contributes a lot of fat to your diet without other nutrient value. >> Greasing cookware with vegetable shortening is not going to kill anyone. >> >> >I use lard, hardly kosher but it makes the best pastry IMNSHO! Recent >studies have shown that it is not as unhealthy as it was once considered >to be. For some sweet pastry I use 50:50 lard:butter for French recipes >it's all butter. >I have *never* used Crisco and am reluctant to use margarine. In fact, I >substitute butter when the recipe calls for margarine even though the >texture might not turn out to be 100% correct. >Graham I make pastry with lard, when people comment how nice it is, what is my secret, I say using lard. Then they usually say, yabbut that's not healthy :( Oh well, all the more lard for those of us with common sense :) |
Where did I go wrong?
|
Where did I go wrong?
"graham" wrote in message ... On 2018-02-06 9:14 AM, Dave Smith wrote: > On 2018-02-06 9:09 AM, Roy wrote: > >>>>> 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. >>> >>> Has nothing to do with the taste. Shortening isn't healthy. >> >> Just not healthy for YOU...the majority of people have few problems >> with it >> unless they eat huge quantities of it. > > Shortening is not great for you. While it does contain unsaturated fats, > it also contains saturated fats and transfat. Thanks to loopholes in the > regulations, the are able to day it is 0%, even though it is not 0%. It > contributes a lot of fat to your diet without other nutrient value. > Greasing cookware with vegetable shortening is not going to kill anyone. > > I use lard, hardly kosher but it makes the best pastry IMNSHO! Recent studies have shown that it is not as unhealthy as it was once considered to be. For some sweet pastry I use 50:50 lard:butter for French recipes it's all butter. I have *never* used Crisco and am reluctant to use margarine. In fact, I substitute butter when the recipe calls for margarine even though the texture might not turn out to be 100% correct. Graham == Agreed on the lard for pastry! NEVER margarine and I don't really know what crisco is:) |
Where did I go wrong?
"Bruce" > wrote in message ... > On Tue, 6 Feb 2018 06:09:34 -0800 (PST), Roy > > wrote: > >>On Tuesday, February 6, 2018 at 3:47:32 AM UTC-7, Julie Bove wrote: >>> "Paul M. Cook" > wrote in message >>> ... >>> > >>> > "Julie Bove" > wrote in message >>> > ... >>> >> >>> >> "Paul M. Cook" > wrote in message >>> >> ... >>> >>> >>> >>> 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. >>> >>> Has nothing to do with the taste. Shortening isn't healthy. >> >>Just not healthy for YOU...the majority of people have few problems with >>it >>unless they eat huge quantities of it. >>==== > > If it contains transfat: that' the only thing everybody agrees on that > it's bad for you. Both mainstream medicine, quacks and everything in > between. Yeah the ERs are full of Crisco victims. I have the same tub of Crisco in my fridge that I bought 5 years ago. If I ate it with a spoon I'd be concerned. --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus |
Where did I go wrong?
On Tuesday, February 6, 2018 at 3:54:01 PM UTC-5, Ophelia wrote:
> "graham" wrote in message ... > > On 2018-02-06 9:14 AM, Dave Smith wrote: > > On 2018-02-06 9:09 AM, Roy wrote: > > > >>>>> 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. > >>> > >>> Has nothing to do with the taste. Shortening isn't healthy. > >> > >> Just not healthy for YOU...the majority of people have few problems > >> with it > >> unless they eat huge quantities of it. > > > > Shortening is not great for you. While it does contain unsaturated fats, > > it also contains saturated fats and transfat. Thanks to loopholes in the > > regulations, the are able to day it is 0%, even though it is not 0%. It > > contributes a lot of fat to your diet without other nutrient value. > > Greasing cookware with vegetable shortening is not going to kill anyone. > > > > > I use lard, hardly kosher but it makes the best pastry IMNSHO! Recent > studies have shown that it is not as unhealthy as it was once considered > to be. For some sweet pastry I use 50:50 lard:butter for French recipes > it's all butter. > I have *never* used Crisco and am reluctant to use margarine. In fact, I > substitute butter when the recipe calls for margarine even though the > texture might not turn out to be 100% correct. > Graham > > == > > Agreed on the lard for pastry! > > NEVER margarine and I don't really know what crisco is:) Crisco is partially hydrogenated vegetable shortening. Cindy Hamilton |
Where did I go wrong?
On 2018-02-06, Ophelia > wrote:
> NEVER margarine and I don't really know what crisco is:) Crisco is hydrogenated vegetable oil. Basically, Crisco is mostly transfat, much like margarine. https://en.wikipedia.org/wiki/Trans_fat But, like Nestle's, Crisco has been heavily advertised fer decades, so it continues to sell well in the USA. Real handy fer Monsanto. ;) nb |
Where did I go wrong?
On Tue, 6 Feb 2018 12:55:56 -0800, "Paul M. Cook" >
wrote: snip > >Yeah the ERs are full of Crisco victims. I have the same tub of Crisco in >my fridge that I bought 5 years ago. If I ate it with a spoon I'd be >concerned. > snip exactly. |
Where did I go wrong?
On 2018-02-06, U.S Janet B > wrote:
> On Tue, 6 Feb 2018 12:55:56 -0800, "Paul M. Cook" > >>Yeah the ERs are full of Crisco victims. I have the same tub of Crisco in >>my fridge that I bought 5 years ago. If I ate it with a spoon I'd be >>concerned. > exactly. I remember Oprah (you'll watch anything when yer unemployed!) having a black lady on her show who claimed to be 70 yrs old. She looked like she was in her mid-to-late 30s! Her secret? She would literally ice herself in Crisco, every night, to maintain her skin's moisture. At least, that was her story. (shrug) ;) nb |
Where did I go wrong?
On 2/6/2018 2:38 PM, notbob wrote:
> On 2018-02-06, U.S Janet B > wrote: >> On Tue, 6 Feb 2018 12:55:56 -0800, "Paul M. Cook" > > >>> Yeah the ERs are full of Crisco victims. I have the same tub of Crisco in >>> my fridge that I bought 5 years ago. If I ate it with a spoon I'd be >>> concerned. > >> exactly. > > I remember Oprah (you'll watch anything when yer unemployed!) having a > black lady on her show who claimed to be 70 yrs old. She looked like > she was in her mid-to-late 30s! Her secret? She would literally ice herself in > Crisco, every night, to maintain her skin's moisture. At least, that > was her story. (shrug) ;) > > nb > Man that had to be rough on the bed sheets... |
Where did I go wrong?
"Cindy Hamilton" wrote in message ... On Tuesday, February 6, 2018 at 3:54:01 PM UTC-5, Ophelia wrote: > "graham" wrote in message ... > > On 2018-02-06 9:14 AM, Dave Smith wrote: > > On 2018-02-06 9:09 AM, Roy wrote: > > > >>>>> 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. > >>> > >>> Has nothing to do with the taste. Shortening isn't healthy. > >> > >> Just not healthy for YOU...the majority of people have few problems > >> with it > >> unless they eat huge quantities of it. > > > > Shortening is not great for you. While it does contain unsaturated fats, > > it also contains saturated fats and transfat. Thanks to loopholes in the > > regulations, the are able to day it is 0%, even though it is not 0%. It > > contributes a lot of fat to your diet without other nutrient value. > > Greasing cookware with vegetable shortening is not going to kill anyone. > > > > > I use lard, hardly kosher but it makes the best pastry IMNSHO! Recent > studies have shown that it is not as unhealthy as it was once considered > to be. For some sweet pastry I use 50:50 lard:butter for French recipes > it's all butter. > I have *never* used Crisco and am reluctant to use margarine. In fact, I > substitute butter when the recipe calls for margarine even though the > texture might not turn out to be 100% correct. > Graham > > == > > Agreed on the lard for pastry! > > NEVER margarine and I don't really know what crisco is:) Crisco is partially hydrogenated vegetable shortening. Cindy Hamilton == Ahh thanks. Not something I would be interested in using:) I keep hearing about Crisco. What is the attraction? |
Where did I go wrong?
"notbob" wrote in message ... On 2018-02-06, Ophelia > wrote: > NEVER margarine and I don't really know what crisco is:) Crisco is hydrogenated vegetable oil. Basically, Crisco is mostly transfat, much like margarine. https://en.wikipedia.org/wiki/Trans_fat But, like Nestle's, Crisco has been heavily advertised fer decades, so it continues to sell well in the USA. Real handy fer Monsanto. ;) nb == I bet it is:) Well I won't touch margarine, so Crisco hasn't a chance:)) |
Where did I go wrong?
On 2018-02-06 1:53 PM, Ophelia wrote:
> I use lard, hardly kosher but it makes the best pastry IMNSHO! Recent > studies have shown that it is not as unhealthy as it was once considered > to be. For some sweet pastry I use 50:50 lard:butter for French recipes > it's all butter. > I have *never* used Crisco and am reluctant to use margarine. In fact, I > substitute butter when the recipe calls for margarine even though the > texture might not turn out to be 100% correct. > Graham > > == > > Agreed on the lard for pastry! > > NEVER margarine The recipe for chocolate crunch that we had for school lunches specifies margarine, which I suppose was cheaper for feeding hundreds of kids at a time. I make it with butter and it is not as crunchy as I remember and I have wondered if that is due to using margarine rather than butter. I don't feel like trying it to find out, particularly as my version is popular with my sons and grandchildren - and that's all that matters! |
Where did I go wrong?
On 2018-02-06 12:13 PM, graham wrote:
> On 2018-02-06 9:14 AM, Dave Smith wrote: >> On 2018-02-06 9:09 AM, Roy wrote: >> >>>>>> They are nonstick but I don't use Crisco. >>>>> >>>>> Something like as in something that has litle or no taste.Â* Butter >>>>> would >>>>> burn but you hate it anyway. >>>> >>>> Has nothing to do with the taste. Shortening isn't healthy. >>> >>> Just not healthy for YOU...the majority of people have few problems >>> with it >>> unless they eat huge quantities of it. >> >> Shortening is not great for you. While it does contain unsaturated >> fats, it also contains saturated fats and transfat. Thanks to >> loopholes in the regulations, the are able to day it is 0%, even >> though it is not 0%. It contributes a lot of fat to your diet without >> other nutrient value. Greasing cookware with vegetable shortening is >> not going to kill anyone. >> >> > I use lard, hardly kosher but it makes the best pastry IMNSHO! Recent > studies have shown that it is not as unhealthy as it was once considered > to be. For some sweet pastry I use 50:50 lard:butter for French recipes > it's all butter. My mother used to make pretty good pastry, but she always raved about mine. The only real difference was that she used lard and I used Crisco. Mine was flakier. > I have *never* used Crisco and am reluctant to use margarine. In fact, I > substitute butter when the recipe calls for margarine even though the > texture might not turn out to be 100% correct. I use Crisco for fruit pies. I use lard for meat pies. FWIW... I have tried a couple peanut butter cookie recipes lately and I settle on an old favourite from Better Homes and Gardens. It calls for butter or shortening. The last two batches were made with about 1 part butter to two parts margarine and they turned out the best. |
Where did I go wrong?
On Tue, 6 Feb 2018 12:55:56 -0800, "Paul M. Cook" >
wrote: > >"Bruce" > wrote in message .. . >> On Tue, 6 Feb 2018 06:09:34 -0800 (PST), Roy > >> wrote: >> >>>On Tuesday, February 6, 2018 at 3:47:32 AM UTC-7, Julie Bove wrote: >>>> "Paul M. Cook" > wrote in message >>>> ... >>>> > >>>> > "Julie Bove" > wrote in message >>>> > ... >>>> >> >>>> >> "Paul M. Cook" > wrote in message >>>> >> ... >>>> >>> >>>> >>> 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. >>>> >>>> Has nothing to do with the taste. Shortening isn't healthy. >>> >>>Just not healthy for YOU...the majority of people have few problems with >>>it >>>unless they eat huge quantities of it. >>>==== >> >> If it contains transfat: that' the only thing everybody agrees on that >> it's bad for you. Both mainstream medicine, quacks and everything in >> between. > >Yeah the ERs are full of Crisco victims. I have the same tub of Crisco in >my fridge that I bought 5 years ago. If I ate it with a spoon I'd be >concerned. It's very wise of you to eat something unhealthy in such moderation. |
Where did I go wrong?
On 6 Feb 2018 21:38:21 GMT, notbob > wrote:
>On 2018-02-06, U.S Janet B > wrote: >> On Tue, 6 Feb 2018 12:55:56 -0800, "Paul M. Cook" > > >>>Yeah the ERs are full of Crisco victims. I have the same tub of Crisco in >>>my fridge that I bought 5 years ago. If I ate it with a spoon I'd be >>>concerned. > >> exactly. > >I remember Oprah (you'll watch anything when yer unemployed!) having a >black lady on her show who claimed to be 70 yrs old. She looked like >she was in her mid-to-late 30s! Her secret? She would literally ice herself in >Crisco, every night, to maintain her skin's moisture. At least, that >was her story. (shrug) ;) It's like coca cola working well to loosen rusty screws. Just because something's not fit for human consumption doesn't mean it's useless. |
Where did I go wrong?
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Where did I go wrong?
On 2018-02-06 4:38 PM, notbob wrote:
.. > > I remember Oprah (you'll watch anything when yer unemployed!) having a > black lady on her show who claimed to be 70 yrs old. She looked like > she was in her mid-to-late 30s! Her secret? She would literally ice herself in > Crisco, every night, to maintain her skin's moisture. At least, that > was her story. (shrug) ;) > You should appreciate that there is a reason why I don't watch day time TV, and that is a prime example. I made a deal with myself when I retired that if I ever found myself watching Springer I had to go and and get a job. Oprah may be a little better. I can't say. I have lasted 13 1/2 years without exposing myself to it. On the days it is too miserable to go out I have movie stations and Netflix. |
Where did I go wrong?
On Tue, 6 Feb 2018 21:41:35 -0000, "Ophelia" >
wrote: > > >"Cindy Hamilton" wrote in message ... > >On Tuesday, February 6, 2018 at 3:54:01 PM UTC-5, Ophelia wrote: >> "graham" wrote in message ... >> >> On 2018-02-06 9:14 AM, Dave Smith wrote: >> > On 2018-02-06 9:09 AM, Roy wrote: >> > >> >>>>> 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. >> >>> >> >>> Has nothing to do with the taste. Shortening isn't healthy. >> >> >> >> Just not healthy for YOU...the majority of people have few problems >> >> with it >> >> unless they eat huge quantities of it. >> > >> > Shortening is not great for you. While it does contain unsaturated fats, >> > it also contains saturated fats and transfat. Thanks to loopholes in the >> > regulations, the are able to day it is 0%, even though it is not 0%. It >> > contributes a lot of fat to your diet without other nutrient value. >> > Greasing cookware with vegetable shortening is not going to kill anyone. >> > >> > >> I use lard, hardly kosher but it makes the best pastry IMNSHO! Recent >> studies have shown that it is not as unhealthy as it was once considered >> to be. For some sweet pastry I use 50:50 lard:butter for French recipes >> it's all butter. >> I have *never* used Crisco and am reluctant to use margarine. In fact, I >> substitute butter when the recipe calls for margarine even though the >> texture might not turn out to be 100% correct. >> Graham >> >> == >> >> Agreed on the lard for pastry! >> >> NEVER margarine and I don't really know what crisco is:) > >Crisco is partially hydrogenated vegetable shortening. > >Cindy Hamilton > >== > >Ahh thanks. Not something I would be interested in using:) > >I keep hearing about Crisco. What is the attraction? > It is a solid all vegetable shortening that makes crispy light cookies and pie crust. Millions and millions of people have used it for generations. Don't be snobby ;-) Janet US |
Where did I go wrong?
On Tue, 6 Feb 2018 14:56:27 -0700, graham > wrote:
>On 2018-02-06 1:53 PM, Ophelia wrote: > >> I use lard, hardly kosher but it makes the best pastry IMNSHO! Recent >> studies have shown that it is not as unhealthy as it was once considered >> to be. For some sweet pastry I use 50:50 lard:butter for French recipes >> it's all butter. >> I have *never* used Crisco and am reluctant to use margarine. In fact, I >> substitute butter when the recipe calls for margarine even though the >> texture might not turn out to be 100% correct. >> Graham >> >> == >> >> Agreed on the lard for pastry! >> >> NEVER margarine > >The recipe for chocolate crunch that we had for school lunches specifies >margarine, which I suppose was cheaper for feeding hundreds of kids at a >time. I make it with butter and it is not as crunchy as I remember and I >have wondered if that is due to using margarine rather than butter. I >don't feel like trying it to find out, particularly as my version is >popular with my sons and grandchildren - and that's all that matters! margarine, butter, lard, Crisco all produce different results. Find what makes what you want and stick with it. Using one or the other can make unbelievable changes to the end product. BTDT on purpose to discover. Janet US |
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