>From an offering of "Hawaiian Pineapple Company Recipe Contest" winning
recipes I am a wee bit puzzled. What are the possible ounces content
of a "large can of crushed or slices" for the canned pineapple? The
only cans I can buy here on the left coast USA are produced by Dole,
and are 8 oz. for crushed, 8-1/4 oz. for sliced.
Thanks for answer....Picky ~JA~

JeanineAlyse wrote:
>> From an offering of "Hawaiian Pineapple Company Recipe Contest"
>> winning
> recipes I am a wee bit puzzled. What are the possible ounces content
> of a "large can of crushed or slices" for the canned pineapple? The
> only cans I can buy here on the left coast USA are produced by Dole,
> and are 8 oz. for crushed, 8-1/4 oz. for sliced.
> Thanks for answer....Picky ~JA~

I've seen "large cans" described as anything from 16 oz. cans to 28 oz.
cans. You know you would have to ask the person who posted the recipe
specifically what they mean by "Lg. Can".

Jill

jmcquown wrote:
> JeanineAlyse wrote:
> >> From an offering of "Hawaiian Pineapple Company Recipe Contest"
> >> winning
> > recipes I am a wee bit puzzled. What are the possible ounces
content
> > of a "large can of crushed or slices" for the canned pineapple?
The
> > only cans I can buy here on the left coast USA are produced by
Dole,
> > and are 8 oz. for crushed, 8-1/4 oz. for sliced.
> > Thanks for answer....Picky ~JA~
>
> I've seen "large cans" described as anything from 16 oz. cans to 28
oz.
> cans. You know you would have to ask the person who posted the
recipe
> specifically what they mean by "Lg. Can".
>
> Jill

>From the Dole website; all varieties of canned pineapple is available
in 8 ounce cans and 20 ounce cans.

http://www.dole.com/Products/Product...upID=5&ID=295#

Sheldon

JeanineAlyse wrote:
>>From an offering of "Hawaiian Pineapple Company Recipe Contest" winning
> recipes I am a wee bit puzzled. What are the possible ounces content
> of a "large can of crushed or slices" for the canned pineapple? The
> only cans I can buy here on the left coast USA are produced by Dole,
> and are 8 oz. for crushed, 8-1/4 oz. for sliced.
> Thanks for answer....Picky ~JA~
>

20 ounces is a common size. HTH :-)

Bob

On Sat 16 Apr 2005 11:54:15a, JeanineAlyse wrote in rec.food.cooking:

>>From an offering of "Hawaiian Pineapple Company Recipe Contest" winning
> recipes I am a wee bit puzzled. What are the possible ounces content
> of a "large can of crushed or slices" for the canned pineapple? The
> only cans I can buy here on the left coast USA are produced by Dole,
> and are 8 oz. for crushed, 8-1/4 oz. for sliced.
> Thanks for answer....Picky ~JA~

Most likely a 20 oz. can.



--
Wayne Boatwright *¿*
____________________________________________

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

Yes you have come to the right place, Jeanine. This group is comprised
of nothing but gluttons with "large cans", indeed. Oh, and they eat at
fast food joints an awful lot, too. But they profess to be gourmet
chefs. HAHAHAHAHAHAAAA!!!!

x-no-archive: yes
projectile vomit chick wrote:
> Yes you have come to the right place, Jeanine. This group is comprised
> of nothing but gluttons with "large cans", indeed. Oh, and they eat at
> fast food joints an awful lot, too. But they profess to be gourmet
> chefs. HAHAHAHAHAHAAAA!!!!
>


What's with your obsession with big butts? Perhaps you're projecting again?

Best regards,
Bob <-- has a big belly and a *tiny* butt

"JeanineAlyse" > wrote in message
oups.com...
> >From an offering of "Hawaiian Pineapple Company Recipe Contest" winning
> recipes I am a wee bit puzzled. What are the possible ounces content
> of a "large can of crushed or slices" for the canned pineapple? The
> only cans I can buy here on the left coast USA are produced by Dole,
> and are 8 oz. for crushed, 8-1/4 oz. for sliced.
> Thanks for answer....Picky ~JA~
>


Most times I see it in two sizes. One is about like a tuna fish can, sort
of low, the other is in a "normal" size can like you probably buy for canned
veggies. Don't have any right now to check the ounces though.

Thank you all (but the useless chick) for your say of "20 oz." as that
does now seem quite alright considering the pineapple is to be drained
before use, and is to cover an entire (standard to large) cake top.
I'm not an often pineapple user, though I want to be making this upside
downer for my daughter and family when I am there within the next few
weeks.

Picky ~JA~

JeanineAlyse wrote:
> Thank you all (but the useless chick) for your say of "20 oz." as
that
> does now seem quite alright considering the pineapple is to be
drained
> before use, and is to cover an entire (standard to large) cake top.
> I'm not an often pineapple user, though I want to be making this
upside
> downer for my daughter and family when I am there within the next few
> weeks.
>
> Picky ~JA~

Just don't pour all that good pineapple syrup down the drain... can be
used for everything from a marinade to a smoothie... can even replace
the liquid and some sugar in your cake recipe. I'll have mine half n'
half with soda, and with white rum and lime.

Sheldon

On Sat 16 Apr 2005 04:40:46p, JeanineAlyse wrote in rec.food.cooking:

> Thank you all (but the useless chick) for your say of "20 oz." as that
> does now seem quite alright considering the pineapple is to be drained
> before use, and is to cover an entire (standard to large) cake top.
> I'm not an often pineapple user, though I want to be making this upside
> downer for my daughter and family when I am there within the next few
> weeks.
>
> Picky ~JA~

Did you say pineapple upside down cake originally? I don't recall,
however, when I make one I always buy the 20 oz. can, but I usually have a
slice or two left over. IIRC, it takes one ring in the center and six to
surround it in a circle.

Yes, it needs seven slices. I just checked my mom's recipe, a very old
one from 1932. It's one you might want to try sometime. It uses a
spongecake instead of a butter cake.


* Exported from MasterCook *

Mother's Pineapple Upside-down Cake - 1932

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Butter
1 c Brown sugar
7 sl Pineapple
7 ea Maraschino cherries
3 ea Eggs, separated
1 c Granulated sugar
5 tb Pineapple juice
1 c All-purpose flour
1 t Baking powder

Melt one half cup butter in a large iron frying pan. Add one cup brown
sugar and spread evenly over bottom of "Up-Side-Down" Pan. Lay complete
wheel of pineapple in center. Put cherry in center and place remaining
wheels
around it. Make following sponge batter--Beat yolks of three
eggs, add one cup granulated sugar and five tablespoons of pineapple
juice. Sift in one cup of flour and one teaspoon baking powder. Fold
into
stiffly beaten egg whites. pour over fruit. Bake forty-five minutes to
hour in moderate oven.

Note: This recipe was included with a concave-bottom "Up-Side-Down"
Cake
Pan my mother purchased in the late 1930's. It was manufactured by the
Chicago Mettalic Manufacturing Co., Chicago, Ill., 1932.

--
Wayne Boatwright *¿*
____________________________________________

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

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

> >From an offering of "Hawaiian Pineapple Company Recipe Contest" winning
> recipes I am a wee bit puzzled. What are the possible ounces content
> of a "large can of crushed or slices" for the canned pineapple? The
> only cans I can buy here on the left coast USA are produced by Dole,
> and are 8 oz. for crushed, 8-1/4 oz. for sliced.
> Thanks for answer....Picky ~JA~
>

20 ounce can, Jeanine.
--
-Barb, <http://www.jamlady.eboard.com> Cam Ranh Bay food added 4-8-05.
Sam I Am! updated 4-9-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Wayne Boatwright wrote:
>
> Did you say pineapple upside down cake originally? I don't recall,
> however, when I make one I always buy the 20 oz. can, but I usually
> have a slice or two left over. IIRC, it takes one ring in the center
> and six to surround it in a circle.
>
> Yes, it needs seven slices. I just checked my mom's recipe, a very
> old one from 1932. It's one you might want to try sometime. It uses
> a spongecake instead of a butter cake. [snip recipe]

This looks so easy I might try it, even though we're not much for
desserts. When one of the grannies would make it, the next day we'd
have a salad of a lettuce leaf, a pineapple ring, cottage cheese in the
center with a maraschino cherry on top. Don't remember if there was a
dressing -- probably not. If there were more slices leftover after
that she must have just eaten them herself. -aem

On Sat 16 Apr 2005 06:02:53p, aem wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>>
>> Did you say pineapple upside down cake originally? I don't recall,
>> however, when I make one I always buy the 20 oz. can, but I usually
>> have a slice or two left over. IIRC, it takes one ring in the center
>> and six to surround it in a circle.
>>
>> Yes, it needs seven slices. I just checked my mom's recipe, a very
>> old one from 1932. It's one you might want to try sometime. It uses
>> a spongecake instead of a butter cake. [snip recipe]
>
> This looks so easy I might try it, even though we're not much for
> desserts. When one of the grannies would make it, the next day we'd
> have a salad of a lettuce leaf, a pineapple ring, cottage cheese in the
> center with a maraschino cherry on top. Don't remember if there was a
> dressing -- probably not. If there were more slices leftover after
> that she must have just eaten them herself. -aem
>

It is very easy. It's my favorite because the spongecake is lighter and
absorbs more of the syrup from the topping without becoming "gooey".

Oh, my mom used to serve such a salad, as well.

--
Wayne Boatwright *¿*
____________________________________________

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

Sheldon wrote:
> JeanineAlyse wrote:
>> Thank you all (but the useless chick) for your say of "20 oz." as
>> that does now seem quite alright considering the pineapple is to be
>> drained before use, and is to cover an entire (standard to large)
>> cake top. I'm not an often pineapple user, though I want to be
>> making this upside downer for my daughter and family when I am there
>> within the next few weeks.
>>
>> Picky ~JA~
>
> Just don't pour all that good pineapple syrup down the drain... can be
> used for everything from a marinade to a smoothie... can even replace
> the liquid and some sugar in your cake recipe. I'll have mine half n'
> half with soda, and with white rum and lime.
>
> Sheldon

Pineapple juice makes an excellent marinade for tougher cuts of beef (like
flank or top round) prior to grilling. Sheldon, I'll be up shortly after
noon to join you for a drink

Jill

jmcquown wrote:
> Sheldon wrote:
> > JeanineAlyse wrote:
> >> Thank you all (but the useless chick) for your say of "20 oz." as
> >> that does now seem quite alright considering the pineapple is to
be
> >> drained before use, and is to cover an entire (standard to large)
> >> cake top. I'm not an often pineapple user, though I want to be
> >> making this upside downer for my daughter and family when I am
there
> >> within the next few weeks.
> >>
> >> Picky ~JA~
> >
> > Just don't pour all that good pineapple syrup down the drain... can
be
> > used for everything from a marinade to a smoothie... can even
replace
> > the liquid and some sugar in your cake recipe. I'll have mine half
n'
> > half with soda, and with white rum and lime.
> >
> > Sheldon
>
> Pineapple juice makes an excellent marinade for tougher cuts of beef
(like
> flank or top round) prior to grilling. Sheldon, I'll be up shortly
after
> noon to join you for a drink
>
> Jill

Well, you really need fresh pineapple for tenderizing, the canned stuff
is heated and that destroys the enzyme (bromelain). But y'all come for
that drink anyways, I bet you really like your meat all tough and
gristly. hehe

Btw, most of the bromelain is just under the pineapple skin, so after
peeling a pineapple, no matter how tempting, if you value your lips do
NOT suck the tidbits from the skin... you really don't want to test
this.

Sheldon

On Sun 17 Apr 2005 06:55:13a, jmcquown wrote in rec.food.cooking:

> Sheldon wrote:
>> JeanineAlyse wrote:
>>> Thank you all (but the useless chick) for your say of "20 oz." as
>>> that does now seem quite alright considering the pineapple is to be
>>> drained before use, and is to cover an entire (standard to large)
>>> cake top. I'm not an often pineapple user, though I want to be
>>> making this upside downer for my daughter and family when I am there
>>> within the next few weeks.
>>>
>>> Picky ~JA~
>>
>> Just don't pour all that good pineapple syrup down the drain... can be
>> used for everything from a marinade to a smoothie... can even replace
>> the liquid and some sugar in your cake recipe. I'll have mine half n'
>> half with soda, and with white rum and lime.
>>
>> Sheldon
>
> Pineapple juice makes an excellent marinade for tougher cuts of beef
> (like flank or top round) prior to grilling. Sheldon, I'll be up
> shortly after noon to join you for a drink
>
> Jill

The recipe I use (posted earlier) for pineapple upside down cake uses 5
tablespoons of the juice in the cake batter.


--
Wayne Boatwright *¿*
____________________________________________

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