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Old 10-21-2014, 08:24 PM   #481
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Just an observation - addie and bethzaring having the same breed of dog? I guess you have both discussed this in the pets section.
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Re: pumpkin cake. I had a recipe for this (using baked pumpkin that was then pureed/blended) and it was quite bland, even the 2nd time with amendments (e.g. orange zest and spices).

Today I had a slice of pumpkin cake (from a famous cafe chain) and found it disappointing also. My tastebuds are not the best but, when I have carrot cake, at least I usually can detect the carrot.

Anyone got a tasty pumpkin cake recipe?
Actually, Teddy is not my dog. He belongs to my son Spike. But every night at 6:30 Spike shows up here with Teddy. I have to get my Teddy fix each day. I absolutely love this dog. Spike is kind enough to share Teddy with me.

I would love to have a dog of my own. But I am unable to walk the dog. I would have to do it while riding my scooter very slow. And in the winter, I don't take the scooter out at all once the snow comes.
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Old 10-21-2014, 09:05 PM   #482
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High altitude cooking varies depending on what you are cooking. Bread is particularly sensitive to altitude, and cakes even more so.

Also important is the dfiference between baking in an electric oven vs. baking in a gas oven, because the combustion of gas releases water vapor and naturally increases the humidity of the oven as a result. The usual compensation is that electric oven users can add a pan of water perhaps at a lower shelf in their oven to add humidity to replace the humidity that burning natural gas releases.

In any case if you live above a few thousand feet altitude (above 1000 meters) you are getting into the area where you should give some thought to the effects of altitude, depending on what you are cooking.
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Old 10-21-2014, 10:15 PM   #483
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Andy, yes, please, share the ganache recepy

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Old 10-21-2014, 10:20 PM   #484
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Andy, yes, please, share the ganache recepy

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56 Gr Butter (2 Oz)
70 Gr Dark Chocolate (2 Oz)
60 ml Light Corn Syrup ( C)


Melt the butter in a microwavable bowl.


Add in the chocolate and corn syrup and whisk until smooth.

Pour it over the cooled cake.
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Old 10-21-2014, 11:43 PM   #485
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High altitude cooking varies depending on what you are cooking. Bread is particularly sensitive to altitude, and cakes even more so.

Also important is the dfiference between baking in an electric oven vs. baking in a gas oven, because the combustion of gas releases water vapor and naturally increases the humidity of the oven as a result. The usual compensation is that electric oven users can add a pan of water perhaps at a lower shelf in their oven to add humidity to replace the humidity that burning natural gas releases.

In any case if you live above a few thousand feet altitude (above 1000 meters) you are getting into the area where you should give some thought to the effects of altitude, depending on what you are cooking.
Thank you all for your explanation of high altitude baking and cooking. I knew all of this (except for the gas vs. electric ovens), but didn't take the time to explain it as well as the rest of you. Whether high altitude or sea level, this has not been one of my better days.
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Old 10-22-2014, 08:08 PM   #486
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Couple of whole wheat bricks.....not so bad, actually. I like dense bread. I subbed a cup of bran in there for roughage...
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Old 10-23-2014, 09:51 PM   #487
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Had a taste for apple pie. Decided to make it a baby galette instead. Just waiting for a little more room in my tummy before I can tuck a small slice in.
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Old 10-24-2014, 12:11 AM   #488
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Looks good!
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Old 10-24-2014, 02:32 AM   #489
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Thanks PF. I also posted that photo to Facebook. Took our son barely anytime to comment: "Mail one!" I told him I'd make one instead when we are home for Christmas.
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Old 10-24-2014, 10:01 AM   #490
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Thinking I'm going to make an apple pie today, got some really delicious Jonagold apples while in PA last week and they are just begging to be pie!
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