Tropicalsenior

I'm so sorry, it seems you had to give my old memory and nudge. I got it reformatted the other day but I forgot to post it. I'll post it later in the recipes but for now, here it is. Simple Pineapple Cake 1 cup flour 1 egg 1/2 teaspoon vanilla 1/2 cup white sugar 1/2 cups brown sugar 1 teaspoon baking soda 10 ounces crushed pineapple 1/4 cup pineapple juice 1⁄2 cup chopped walnuts (optional) Mix all the ingredients together in a large bowl. Either use a hand mixer or beat by hand until well blended. Bake in a greased and floured 8 x 8 pan at 350o for 30 to 35 minutes. Icing: a cream cheese frosting is good but this cake needs only powdered sugar. Note: since I baked it in a glass pan, I lowered the temperature to 325° and just baked it until it tested done. That was around 35 minutes.

Actually, I miss judged how high the cake would rise. But I'm not one bit sorry.

For me, this was behind a paywall but I found this on The Guardian

Welcome to eGullet.

Just my regular Sunday bread bake. Buns stuffed with a pork sausage and cabbage filling with a rich gravy, flavored with Herbs de Provence. Not a terribly imaginative filling but I went with what I had on hand. It was pretty darn good. The bread was just my usual Light Brioche Bread.

Ah, but each ostrich egg is equivalent to 25 hen eggs so you get two dozen eggs for the price of one egg.

Happy birthday!

I bought eggs this morning at the grocery store. The eggs here are sold by the kilo and are sold in packages of 15 or 30. Figured it out when I got home and I paid $3.44 for a dozen. They aren't free range but this supermarket has pretty decent eggs.

It's something from my personal recipe files so as soon as I can get it reformatted I will post it.

This morning I baked one of my favorite cakes. It is a simple pineapple cake. It's one of the easiest cakes to make and it is so moist. I had just a tiny bit too much batter for my cake pan so I made a tiny cooks treat. It didn't even need frosting.

You don't happen to have a specific recipe that you can share, please?

Exactly. It's like a Twinkie that you could never replicate because it's nothing but pure chemicals but, oh that taste, and the memory because it was a Twinkie.

Or when it's a cherished childhood memory. My husband's stepmother was a stingy mean woman and they rarely got enough to eat. One of his fondest memories was the few times that she served them this. He loved them to his dying day.

The process is called pâte fermentée and this is a pretty comprehensive description of the process. I've never used it but it makes sense to me. I do know that it is used in quite a few commercial bakeries rather than keeping a starter going.

@Ann_T uses one all the time. I think she would be the best one to ask.

Looks like @heidih gets the red balloon .

Trite & Trivial?

Just found this video that explains his method a little bit better.

Some time ago I came across this video from Baking with Jack that is one of the darndest methods of keeping sourdough starter that I have seen. I haven't tried it but it seems like a good idea because you don't have excess starter that you either have to throw away or try to find a way to use up. When you first listen to the guy, he seems kind of obnoxious but he really does know what he's talking about. I've watched quite a few of his videos and I've learned a lot. And as someone else said above, it is pretty hard to kill good starter. I once saw an Argentinian Baker on YouTube pull out the most disgusting jar of starter that he had deliberately let set for over 6 months and revive it. I hope it's true because I'm going to try to revive my disgusting little jar that's been in the refrigerator for about 6 weeks. I'll let you know what happens.

It could have been. We don't get good fresh navel oranges here and that's what I had. I'm afraid that I was also comparing it to an orange cake that I had years ago that was just bursting with orange flavor. I'm still searching for that flavor.

@RWood I sure hate following you. My puny offerings look so, well, puny. I made @Pete Fred's Citrus cake. It was good but I don't think I will be making it again. Just not enough Citrus flavor. I also added some candied orange peel. It beefed it up a little but not enough.

I just made half a batch. Went to get my beet and it looked like a shriveled Rubber Ball so I wound up using canned beets.

That sounds really good and something that I would like to try. Is this a recipe that you could share?

It certainly seems to work for @mgaretz. Everything that he does looks mouth-wateringly perfect.

Several years ago when my husband and I were in Guadalajara we fell in love with the pork sandwiches. The ones we liked best were in a chain restaurant. I don't remember the name but they had a pink and green palm tree in their logo. I practically lived on them while they were there, I liked them so much. I have searched the internet high and low to see if I could find a recipe similar to the meat that they use in the sandwiches. I know that it's braised in some kind of liquid until it's almost falling apart. Do you have any idea how it's cooked? I've become really good at making the rolls, but I don't have anything to put inside.