miladyinsanity

I got in, and it loaded pretty fast for me on Firefox--I've Windows XP and a 1.5mbps conn. I think that single page view should be the default. Not everybody has a 20 inch monitor. And should you choose to keep the Flash, then there should be options to zoom until the entire page on the screen, or until the maximum width of the screen. Can I assume that all downloads will be passworded? And if so, will the password be linked to the credit card number, like eReader does it? Will there be a library from which we can redownload copies of magazines we've already paid for, as a backup?

I make it a point to write it down too. It's just safer, plus when I'm making cakes, I've been known to halve everything but the baking powder. Yuck.

Shoot, it's not even really chocolate! ← Agreed!

Shush you, Fresser. He's too young for hormones, and bavila will be happy to keep him that way permanently. People with raging hormones are not very nice people, especially when you have to live with them. Ah brownies. Happy brownies. Or rather, happy me!

Try a measuring cup. Either 1/3 or 1/4. It's especially good for more liquid mixtures. Oh and make sure they are metal ones. The plastic ones are terrible for this.

Ling's brownies. I think my changes to the recipe messed it up a bit too much. Still good though.

I've also heard that drinking low-fat milk can lead to lactose intolerance in adulthood.

Different things require different kind of storage, and climate will affect it too. Crisp/crunchy cookies should be in an airtight container. Don't put them in the fridge, because they'll soften in the fridge. Soft cookies will be fine in ziploc, and cake can sit on the counter in a covered (doesn't need to be airtight) container for a few days if it's not too hot/humid.

Yeah. If it's old, and self-raising, it's probably not going to work anyway.

Another option is making pasta Aglio Olio. I figure olive oil flavored with garlic and some chilli should be fine.

I'll give any kind of cheese a try, but it's not a necessity in my fridge except for my pasta.

Kent, I agree with Sheetz. Are you sure she'll want you to cook for you? And do you think you'll have a full day just to cook?

I believe all cake flours are bleached, for that protein thing and because it looks better.

Is it honestly very "heaty"? Isn't that an old wives' tale? ← I don't know. I eat chocolate every day too. I think I'm going to bake brownies or something today. Thanks a lot, Ling.

Awwww... he's so cute! I want cake. I want cake. I want cake. Dang, I should have gone out with her just to get cake on the way home.

Thanks Wendy for your help!

Yes, the spring test should work fine for a sponge cake. Theres alot of good and bad recipes for sponge cakes...........and most importantly you need to know and hit proper method to make a good sponge cake. Your recipe doesn't look familar to me. I haven't baked a sponge cake in a couple months...........so I have to think back. I can't recall off the top of my head a sponge cake recipe that incorporates water into your whipped yolks, seems to me that would deflate your whipping. Also most sponge cakes don't add leaveners (which you get in your self-raising flour). Instead I think you were making a chiffon cake. A word of advice, if you see a recipe calling for self-raising flour run...........don't use recipes that involve it! You should be adding leaveners according to what you making. You can't be certain that the leaveners in the bag of self-rising flour is distributed perfectly or that things haven't settled in the bag as it goes thru handling. O.k. so some recipes were created using self-rising flour.........I personally still run from them. That isn't accurate enough for me. Nor am I too dumb or unskilled that I need someone mixing my leaveners into my flour. ← See, I usually don't do recipes with self-raising flour either--don't keep it at home, and for this recipe I'd to go look for a site that offers proportions to mix your own. But I stumbled on the recipe here, and I had egg yolks to use up. Let me add that it didn't sink and become a pancake. It was better than edible, and recognizable as a sponge cake. Is it possible, that like a chiffon, that it had to cool WHILE clinging to the pan so that it wouldn't sink? I didn't follow the instructions to line with parchment, as I'd just run out. I just buttered and floured the non-stick pan. Thanks Wendy.

Does it say degrees Brix or Baum?

suzilightning, I'm on your side.

I'm no expert, but yes, there would be, assuming that by softened butter, you mean the creaming method. Most cakes that has butter usually require it to be creamed. Cookies wise... I might very very wrong, but I think cookies that use the creaming method tend to be have more of a crunch than cookies that don't.

I've a younger brother who loves them. That's how my mom knows my brother has been through the kitchen--when fish turn blind!

It's not raw, soft and gooey or tastes funny. And I do know how to use the tester. What you described is the way my mom taught me, and I've been testing and taking cakes out of the oven for her for years without a hitch. It's just that it sank, becoming wrinkly on top (I did leave it in the pan to cool as the instructions said, but it sank before I took it out of the pan).

Does the springback test work for sponge cakes? I did the skewer one and it was clean, so I double-checked with the springback test. And it did spring, so I took it out of the oven to let it cool. But now, after cooling and slicing and tasting, I think I underbaked it. If you need the recipe, it's 4 egg yolks beaten with 2 tablespoons of boiling water and half a cup of caster sugar, then fold in half a cup of selfraising flour and 2 tablespoons of milk and a bit of vanilla extract. I baked it for 23 minutes (the recipe said about 20) at 160C in a loaf pan.

Cake. I don't know why I thought that I'd have enough cake to take to the cousins tomorrow. Or today, since it's 230am. Maybe I'll just finish the whole cake and hide the evidence.

Oh definitely. You can find handmade cut noodles at practically every foodcourt or hawker center here. They are less elastic, and you MUST eat them very fast, especially if you ordered them in soup, because they soak up water much faster and become mushy quickly.