Darcie B

What do you consider to be the differences between a "butter cake" and a "yellow cake?" Do you mean a "butter cake" is more like a pound cake? I would like to find a great layer cake recipe but am a bit confused here about these differences. Thanks.

I made Becca's pound cake last night. It is awesome! I made it in one large and one small loaf pan and they turned out beautifully. I weighed my ingredients as I measured them so Becca could edit her recipe to include weights. Unbleached AP flour, sifted 3x before measuring = 12 ounces five eggs = 9.5 ounces 1 egg yolk = .5 ounces 3 cups of sugar = 21 ounces Thanks again for the recipe!

Is that the only way to get them? What about leaving a large rattrap out on the fire escape with some acorns as bait? ← You may want to check your city's laws...in some areas it's illegal to kill a squirrel by any method. I have no burning desire to eat the fuzzy tailed rats myself...also looks like too much work for the amount of meat involved. Reminds me of a story about a friend's elderly grandmother. She used to make squirrel gravy, but her eyesight was failing so she missed some of the fur while skinning them....furry gravy Edit to add: my neighbor feeds the squirrels people-quality nuts and other food. Wonder if that would make them tastier? It also kills me that she feeds rodents but complains if my cats wander over into her yard

I get a little nervous when waitstaff don't write down the order, but will give them the benefit of the doubt. However, I just hate it when they crouch down beside the table - I just can't stand it! I often make special requests, and many times these requests get forgotten either way, written down or not. I don't understand people who get upset when a server sets the wrong meal down in front of them. As long as they bring all the meals to the table is it really such a problem to switch plates? Of course, I don't dine in high end places (mainly because there are none here ), so I am not expecting the highest level of service. Actually I rarely eat out except for quick lunches or when friends invite us, usually to someplace like TGI Fridays , so I really don't expect much from the service. If you have low expectations you are disappointed less often. I once had an experience with a table of 10 where the server did not write down any of the orders. He did not mess up one thing including drinks, special requests, and placement of the food. He got a big tip - it really was amazing to witness. When I was a waitress in college, we were required to write everything down. I once had an incident where even though I wrote everything down at the time the order was taken, the customers complained that their orders were wrong (and that the food was cold, etc., etc.). I was in tears by the end of the meal because they were hateful. Of course they got their meal comped when they complained to the manager, but she understood that they were freeloaders. She said if they came back not to serve them.

Darcie, this is quite possibly one of the nicest things anyone has ever said/written to me. As a fellow pet-lover, I'm so sorry to hear about your cat. My thoughts are with you. ← Thanks for your thoughts. I have had *no* appetite for several days, but reading your blog made me actually interested in food again. My dh made me eat something last evening, but all I could choke down was oyster crackers and water. Today I actually wanted food, due in large part to your blog. It makes me want to visit NY again soon, too. Edit: PS - I also love to make breakfast for dinner. I am much more awake and less likely to burn myself on the griddle...

I think a very soft serve ice cream cone in a car with a manual transmission should be on the list. But it can be done! It's safer to not eat while driving but I often do it. However, I am prepared to drop the sandwich. I focus on my driving foremost. For instance, while involved in a conversation with a friend today, I noticed someone at a very curious angle next to me at a stoplight. I told my passenger that Ms. Minivan was going to turn left in front of me from the wrong lane (I was also turning left), and she sure did. Gotta pay attention. Of course, I could have used the insurance money I sometimes eat when I drive but I rarely turn on the radio anymore...get too involved in singing (very, very badly).

Megan, thank you for this uplifting and lovely blog. My spirits have been very down this week (I lost the orange kitty in my avatar to unknown causes) but your blog is helping to ease the hurt - and that is saying something, since I didn't think anything could.

I have used an IR thermometer side by side with my regular thermometer and have found that the readings from the surface do differ from the internal readings. I have also learned, however, that the readings are different consistently, so can use the IR thermometer but know that the temps are different by about 7-8 degrees for the caramels I frequently make (I stir right before reading). I would use both for a recipe (PITA, I know) and see if the results are the same or if not, what the differences are. It sure is easier to use the IR thermometer; no worries about the probe being in deep enough, knocking it over while stirring, etc. I just love cooking toys and ordered the Williams-Sonoma Thermometer whisk just for this type of thing. They are on clearance right now for $13.99 so hurry before they are gone!

In many cases, those things *are* becoming forbidden. No shop classes around here. No more dodge ball, either. We used to have a trampoline for gym; not anymore. This type of nanny state thinking is insidious. It's one thing after another that we can't do...let's ban "whoppers" because they are making us fat...ke-riist, where will it end? (visions of Apple's 1984 ad run through my head) I can understand about being sensitive to kids with allergies (although I wonder if all the "germ prevention" we do for kids actually results in a higher incidence of allergies), but for the rest I say BAH. I'm with jsolomon on this: As for the lawsuit threat, judges do throw out frivolous lawsuits and often drastically reduce the amount of damages in personal injury suits, but the media and "watchdog groups" (many times sponsored by corporations hoping to reduce their level of responsibility) generally don't report on how Mr. Fall-on-the-floor-and-sue got laughed out of court. Reminds me of the time we saw someone pouring water on the floor of an auto parts store and then lying down beside it, yelling that he fell. A couple of us (employees) went over and told him politely that if he didn't want to get really hurt he should leave quickly. His recovery was miraculous. Edit: laying/lying g*d I hate that conjugation

Usually the food is so bad at potlucks that I have no worries about the safety because I'm *not* going to eat it! That being said, I went to a potluck dinner Tuesday evening for the Master Gardener's club and felt no qualms about eating the homemade lasagne and baked beans that were not very hot. I avoided the cold KFC, pizza and chicken thumbs but not due to sanitary concerns. But then again I have been known to eat leftover pizza that had been sitting out for more than one day (haven't been sick from it yet). The only two times I have had food poisoning have been from restaurants ...although one was my fault for putting the burger into the glove box for several hours. I have made myself sick many times but it was liquids that done me in...

Bump. Ramp season is nigh upon us, and for those interested in travel and dining, here are some offerings for upcoming ramp festivals in West Virginia. Pickens Ramp Dinner Pickens Ramp Festival is held in Pickens, WV on April 15, 2006 from 3pm to 8pm. In the town of Pickens, WV 26230. Upper West Fork Community Park & Fire Dept. Ramp Dinner The 37th Annual Ramp Dinner at the Upper West Fork Park, in Chloe, West Virginia (Calhoun County) will be held on April 15, 2006. Food serving begins at 4:00pm. "MORE FOOD THAN YOU CAN SHAKE A SPOON AT" Prices: Adults, $8; Children age 8 and under, $3.50. Feast of the Ramson (Ramp Festival) You are cordially invited to attend the National Ramp Association's 68th Anniversary of the Feast of the Ramson at Richwood High School on April 22, 2006 from 11:00am to 4:00pm. Our Menu for the day includes Ramps, ham, bacon, potatoes, brown beans, cornbread and desserts. Adults, $10.00; Children (12 & under), $5.00 Belington Presbyterian Church Ramp Dinner Belington Presbyterian Church Ramp Dinner DATE: April 22nd, 2006; TIME: 11am to 5pm Cost: $6; Menu: Ramps, ham, brown or white beans, fried potatoes, cornbread, beverage and dessert. International Ramp Festival & Cook-Off $1,000 Prize cooking contest, taste testing, entertainment, crafts, ramp food vendors and a traditional ramp dinner. Free admission LOCATION: Elkins City Park *Always held the last Saturday in April Helvetia Ramp Dinner The menu for this years annual ramp festival is ramps and fried potatoes, ham, white beans and cornbread, coleslaw, applesause, desserts and a drink. April 29, 2006 The cost is $10.00 for adults and $5.00 for children 5-12. Children under 5 eat free. Ramp Dinner at Bomont (H.E. White Elementary) This annual event features delicious home cooked foods. Location: H.E. White Elementary, Bomont, WV. May 7, 2006; Time: 11:00am to 3:00pm EVERYONE IS WELCOME!!! Springfield Annual Ramp Dinner DATE: May 7, 2006 TIME: 11:30am to 5pm; COST: $7 LOCATION: Springfield Community Building Please call to confirm time and date.

To wit: Pickens Ramp Dinner Pickens Ramp Festival is held in Pickens, WV on April 15, 2006 from 3pm to 8pm. In the town of Pickens, WV 26230. Upper West Fork Community Park & Fire Dept. Ramp Dinner The 37th Annual Ramp Dinner at the Upper West Fork Park, in Chloe, West Virginia (Calhoun County) will be held on April 15, 2006. Food serving begins at 4:00pm. "MORE FOOD THAN YOU CAN SHAKE A SPOON AT" Prices: Adults, $8; Children age 8 and under, $3.50. Feast of the Ramson (Ramp Festival) You are cordially invited to attend the National Ramp Association's 68th Anniversary of the Feast of the Ramson at Richwood High School on April 22, 2006 from 11:00am to 4:00pm. Our Menu for the day includes Ramps, ham, bacon, potatoes, brown beans, cornbread and desserts. Adults, $10.00; Children (12 & under), $5.00 Belington Presbyterian Church Ramp Dinner Belington Presbyterian Church Ramp Dinner DATE: April 22nd, 2006; TIME: 11am to 5pm Cost: $6; Menu: Ramps, ham, brown or white beans, fried potatoes, cornbread, beverage and dessert. International Ramp Festival & Cook-Off $1,000 Prize cooking contest, taste testing, entertainment, crafts, ramp food vendors and a traditional ramp dinner. Free admission LOCATION: Elkins City Park *Always held the last Saturday in April Helvetia Ramp Dinner The menu for this years annual ramp festival is ramps and fried potatoes, ham, white beans and cornbread, coleslaw, applesause, desserts and a drink. April 29, 2006 The cost is $10.00 for adults and $5.00 for children 5-12. Children under 5 eat free. Ramp Dinner at Bomont (H.E. White Elementary) This annual event features delicious home cooked foods. Location: H.E. White Elementary, Bomont, WV. May 7, 2006; Time: 11:00am to 3:00pm EVERYONE IS WELCOME!!! Springfield Annual Ramp Dinner DATE: May 7, 2006 TIME: 11:30am to 5pm; COST: $7 LOCATION: Springfield Community Building Please call to confirm time and date.

What she said! I have only been to NYC once, and I would love to go again. This blog will make do until I can afford another visit. Any and all bakery pictures would be greatly appreciated. Thanks.

Substitute Aleve for the tylenol, add dirt bikes and sidecar bikes (the latter have a mount for the AK-47), throw in a few seed packets, and replace books on hunting with books on foraging, and you have my list. Seriously though, I think canned tomatoes and tomato products are indispensable pantry items. I also keep lots of dried pasta, canned and powdered milk, a variety of whole grains and beans, and a few dozen snack pack chocolate puddings. Of course I have to rotate those to keep them fresh Don't forget the chocolate!

Off topic, I know, but overall, West Virginians are some of the most taxed citizens in this fine country. Real property taxes may be lower than surrounding states, but it is made up for with higher income tax rates, gasoline tax rates, food taxes, and personal property taxes. Heck, you are even supposed to include chest freezers, hot tubs, and dogs on your personal property tax return. The items taxed and rates make WV quite regressive. All in all, though, the total cost of living in Charleston, WV is 82% of the national average (source: bestplaces.net). For housing, COL is 60% of the national average. To veer closer to topic, food costs are 97.7% of the national average.

Damn you, andiesenji - I have been trying to reduce the size of my bundt pan collection I like the Arabesque but not so much the tulip pan. I gave away the Nordicware Bundt Rose pan to a friend, and vowed not to purchase any more. However, I may have to break that vow. I have the following Nordicware shaped bundt pans: Original Chrysanthemum Fleur de lis Violet Star Bavaria Cathedral Festival I don't use them as much as I would like. (One can eat only so many pound cakes.) Thanks for the links!

I recently watched a show on the Travel Channel about Scotch whisky. It showed the folks at Laphroaig malting barley on the floor of a large warehouse-type building - is that then just for show?

There is a difference between bread flour and high gluten flour. I have made bagels with bread flour (both Pillsbury and King Arthur) and they weren't nearly as good as the bagels I made with King Arthur high gluten flour (aka Sir Lancelot). So look for a flour labeled high-gluten rather than just bread flour for the best chewy bagels. I use the recipe out of Bread Baker's Apprentice.

Gosh, I have had fun reading this thread. Truth is, I *like* to clean. I like to clean so much I volunteer to help my friends do it. There is such a sense of satisfaction when it is all done. So give me your crusty oven, your oozing fridge drawers, your furry behind-the-appliance crevices, and I'll come back for more. However, there is one thing I don't really like to clean: Venetian blinds. I just buy new ones every year or two. I cut up the old ones (after hosing them down outside) to make plant markers. I don't have any in the kitchen because they would need to be cleaned more often than the ones in other rooms.

I have a wide drawer in which I keep most of my spices. I transferred them from their original containers (generally Penzey's bags) into these Penzey's jars. I have 47 jars in there and could have more if I used smaller jars and kept the remainder in the fridge.

Water doesn't lose oxygen as it boils because then you'd be left with a big ol' pot of hydrogen (or at least hydrogen peroxide), which doesn't seem too likely. You can't (or perhaps shouldn't is a better word) reuse the pasta water because of all the starch that is left behind when the pasta is cooked. That being said, I do remember reading something about not reusing boiled water for tea but don't recall exactly why. I thought it had to do with the minerals, etc. in the water...

Glad to be an inspiration! I am quite sure you will have to double the filling because it was only just enough to fill in between 3 layers. It was about 1/4 inch thick between each layer and I don't think you would want to go much thinner. That cake is scrumptious!

I think this is a great team foodblog, and hopefully will be an inspiration to other smokers to quit, too. Good luck to all of you! My grandfather has had two different cancers, one came back and had to be treated again, and all have been linked to smoking. He smoked 3-4 packs of Pall Malls a day but quit with the first cancer diagnosis and is still smoke free (and, more importantly, still alive!). Now if I could only get my parents to quit. Looking forward to this blog (and to being able to relax a little this week).

Here's a big thank you to everyone who provided me with inspiration and encouragement during this blog. I couldn't have done it without your support! This has been an enriching experience and I have thoroughly enjoyed it; the friendly and knowledgeable eGullet community is one of the best resources I have ever found, online or otherwise. I leave you with an early Valentine...

Ricotta Cookies This is my spin on a recipe I found at recipesource.com. The cookies are soft and delicate. 1/2 c Butter 1 Egg Grated zest and juice of one lemon 1/2 lb Ricotta cheese 1 c Sugar 1 tsp Baking powder 3/4 tsp Baking soda 2 c Flour 1/4 tsp Nutmeg Cream butter and sugar together and then add the lemon zest and juice. Add egg and beat well. Add ricotta cheese and beat 1 minute or until blended. Add dry ingredients slowly, mixing only until blended. Drop by teaspoonsful on an ungreased cookie sheet. Bake at 350 degrees for 12-14 minutes. Optional - when cookies are warm (not hot), sprinkle with powdered sugar. Keywords: Dessert, Easy, Cookie ( RG1608 )