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Old 09-02-2018, 03:11 PM   #131
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Quote:
Originally Posted by dragnlaw View Post
I gave up cakes from scratch a long time ago, just thought I would give it another try. Like you Kayelle- I'd best go back to mixes. LOL
Great telling of your cake experience..


My cake baking has been disappointing..



I've gone back to mixes and have learned to weigh out a box mix to get 2 6" cakes... That allows me to have a fluffy textured cake and still have small portions..


Ross
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Old 09-02-2018, 04:22 PM   #132
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Ooh, I really shouldn't laugh Dragn, but that
really was a good one!
But ya know, I'd be willing to wager any
amount of money that that cake tasted
DELICIOUS!!
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Old 09-02-2018, 05:14 PM   #133
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I attempted to cure a slab of wild boar pork belly to make pancetta..it's my first time, so it may not be a skill yet..if I survive my first feed of it in a month from now, I'll let you know.
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Old 09-03-2018, 08:28 AM   #134
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curiosity killed the cat

but here's the "satisfaction brought it back"

More skills: Chose the tiniest slice possible as being best for a serving.

It was good, but heavy - like a pound cake but very, very sweet.
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Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
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Old 09-03-2018, 08:37 AM   #135
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Using my powerful deduction skills of kitchen/baking talent.

I have come to the conclusion of only ever using cake mixes for layer cakes in future.

Will use investigative skills to figure out why Curd did not "set" after even 2+ days in the fridge. Was certainly cooked long enough, double what was recommended.

am sure there are more skills involved but at the moment using physical skills..

such as in being on my knees and trying to wipe up the wet coffee grounds that evaded being trapped by digits that were being used to transfer said grounds to the compost container.
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Old 09-03-2018, 09:09 AM   #136
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One of my biggest lacking skill is remembering all these hints/tricks/etc that people have so kindly shared -
Quite a while back, I bought the ATK "Kitchen Hacks. They have a lot of those little hacks that help save a dish.
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Old 09-03-2018, 09:14 AM   #137
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Thanks Addie, I remember ATK promoting that book at one time.
Only reason I didn't get it was I was seeing a lot of the hacks that they had already printed in their magazines.

I have quite a few of their books which I quite like. Trouble is now they are putting out new books with an awful lot of the same recipes - obviously some new recipes but don't find the "doubling up" of recipes worth it.
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Old 09-04-2018, 08:59 AM   #138
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Thanks Addie, I remember ATK promoting that book at one time.
Only reason I didn't get it was I was seeing a lot of the hacks that they had already printed in their magazines.

I have quite a few of their books which I quite like. Trouble is now they are putting out new books with an awful lot of the same recipes - obviously some new recipes but don't find the "doubling up" of recipes worth it.
I like the new show minus Christopher. He became so set in his ways and couldn't be budge. The format never changed. The new shows are now taking old recipes and revisiting them looking for an easier and tastier way to make the dish. They are also introducing new members of their recipe developing staff to show their stuff.
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