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Old 03-31-2009, 10:43 AM   #31
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I make mine in a cast iron skillet too and it never comes out as crispy good as my mom's either! I have watched her make hers and do it the same way but it's never as good.

She melts the butter (lots) puts the sugar on top of the melted butter, pineapple on top of that and then the batter.

Maybe it has something to do with how hot the skillet is to start with?

I'd bet that's the secret. Your post made me think of making candy. The hotter the sugar gets, the harder the candy is...
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Old 03-31-2009, 10:48 AM   #32
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Question for those having trouble ~ are you using pineapple in heavy syrup? Now a days pineapple is so often sold in "lite" forms. Seems like the sugar in the heavy syrup would contribute to the carmilazation.
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Old 03-31-2009, 10:56 AM   #33
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mbasiszta and I may be long lost brother and sister!

Andy and Callisto ... I think you are both probably on to something!
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Old 03-31-2009, 10:56 AM   #34
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Actually, Callisto, I hadn't thought of it before, but I think you have hit the nail on the head!

What you can do if you can't find pineapple in heavy syrup is to make a simple syrup of equal parts of sugar and water and boil (don't caramelize). In fact, you could use the juice of the pineapple as part of the water. Then just use enough to replace the juice (maybe measure the juice first and use the same quantity. Just a thought.
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Old 03-31-2009, 11:08 AM   #35
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Actually, Callisto, I hadn't thought of it before, but I think you have hit the nail on the head!

What you can do if you can't find pineapple in heavy syrup is to make a simple syrup of equal parts of sugar and water and boil (don't caramelize). In fact, you could use the juice of the pineapple as part of the water. Then just use enough to replace the juice (maybe measure the juice first and use the same quantity. Just a thought.
Thanks. I know we all seem to buy the lite stuff because it's healthier. I'm sure if I look today, heavy syrup will be harder to find than the lite stuff so that mixture you listed was a great idea. I do hope that's the key to getting that carmilization you all are looking for.
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Old 03-31-2009, 11:45 AM   #36
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You go, girl!! I understood your recipe and also understood it to be a variation of the traditional one. I am also turned off by this forum because of how you and others (including myself) have been treated.
Post as many recipes as you want, they sound good.
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Old 03-31-2009, 11:50 AM   #37
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Wyogal, I just visited your blog, and I must tell you...your crab cakes look AMAZING (as does your tart...yummy!!!) :)
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