The highlight of my day...
ChattyCathy
PC. I opened the file manager and I spotted this message:
"The media contains digital photos".
Whoopee! Big smile; all is not lost.
But wait! There's more!
There was also a button - just waiting to be clicked - with the
label "Open F-Spot Photo Manager"
What more could I ask for?
So... what does it take to cheer you up when you're having a bad day?
--
Cheers
Chatty "probably been there since day one, but never noticed it before"
Cathy
landotter
> ...was when I plugged in the digital camera to move some photos to my
> PC. I opened the file manager and I spotted this message:
>
> "The media contains digital photos".
>
> Whoopee! Big smile; all is not lost.
>
> But wait! There's more!
>
> There was also a button - just waiting to be clicked - with the
> label "Open F-Spot Photo Manager"
>
> What more could I ask for?
Gthumb:
Lesmond
>....was when I plugged in the digital camera to move some photos to my
>PC. I opened the file manager and I spotted this message:
>
>"The media contains digital photos".
>
>Whoopee! Big smile; all is not lost.
>
> But wait! There's more!
>
>There was also a button - just waiting to be clicked - with the
>label "Open F-Spot Photo Manager"
>
>What more could I ask for?
>
>
>So... what does it take to cheer you up when you're having a bad day?
I have a feeling I know you.
--
If there's a nuclear winter, at least it'll snow.
darkon
"ChattyCathy" <cath...@mailinator.com> wrote in message
news:M_JBm.8581$Ku5...@newsfe04.iad...
> ...was when I plugged in the digital camera to move some photos to my
> PC. I opened the file manager and I spotted this message:
>
> "The media contains digital photos".
>
> Whoopee! Big smile; all is not lost.
>
> But wait! There's more!
>
> There was also a button - just waiting to be clicked - with the
> label "Open F-Spot Photo Manager"
>
> What more could I ask for?
That actually irritated me, so I no longer use that kind of photo manager,
and turned off the Windows feature that auto-detects what's on a CD. I copy
the photos to a directory named by date (yyyymmdd) with perhaps a word or
two describing the occasion. Maybe the app could do it more efficiently,
but I like to do it myself.
> So... what does it take to cheer you up when you're having a bad day?
I wish I knew. But here are a couple of URLs that sometimes help:
Boron Elgar
>...was when I plugged in the digital camera to move some photos to my
>PC. I opened the file manager and I spotted this message:
>
>"The media contains digital photos".
>
>Whoopee! Big smile; all is not lost.
>
> But wait! There's more!
>
>There was also a button - just waiting to be clicked - with the
>label "Open F-Spot Photo Manager"
>
>What more could I ask for?
>
>
>So... what does it take to cheer you up when you're having a bad day?
Are you the down under CC from rfc?
Boron
ChattyCathy
>
> Are you the down under CC from rfc?
The same. Posting from Sunny South Africa. Haven't seen you post
anything over there in ages...
Blinky told me he enjoyed this group so I subscribed. He was a great guy
and I miss him. Anyway, he was right - it is a great group - but it's
even busier than rfc and I just don't have the time to read all the
threads and/or post here much.
--
Cheers
Chatty Cathy
ChattyCathy
Already have it, thanks. I prefer GIMP - took me a while to figure out
all the 'bells and whistles', but it's pretty powerful (and free).
--
Cheers
Chatty Cathy
Boron Elgar
<cath...@mailinator.com> wrote:
>Boron Elgar wrote:
>
>>
>> Are you the down under CC from rfc?
>
>The same. Posting from Sunny South Africa.
AHA! I didn't want to be too revealing in my asking.
>Haven't seen you post
>anything over there in ages...
I've stopped reading it.. Too much nuttiness, not enough cooking talk.
>
>Blinky told me he enjoyed this group so I subscribed. He was a great guy
>and I miss him. Anyway, he was right - it is a great group - but it's
>even busier than rfc and I just don't have the time to read all the
>threads and/or post here much.
Yes, it is much busier over here.. Welcome to the froup. Nice to have
you.
Boron
ChattyCathy
> On Fri, 16 Oct 2009 07:32:56 +0200, ChattyCathy
> <cath...@mailinator.com> wrote:
>
>>Boron Elgar wrote:
>>
>>>
>>> Are you the down under CC from rfc?
>>
>>The same. Posting from Sunny South Africa.
>
> AHA! I didn't want to be too revealing in my asking.
>
>>Haven't seen you post
>>anything over there in ages...
>
> I've stopped reading it.. Too much nuttiness, not enough cooking talk.
Heh. I wouldn't call it nuttiness (although there are a few nuts
there), it's more like 'nastiness'. However, there are still quite a
few regulars who try to ignore all the BS and keep the talk to
cooking...
BTW, we're planning a 'cookalong' which is kind of like a virtual
cook-in for November 1st. We're all going to choose a recipe that was
either published in the RFC Cookbook or posted to the group that we've
never tried before and make it on that day (well, as close as we can
manage it with all the different time zones the posters are in). Then
on the day we're going to either chat in our IRC channel about what
we're making etc., or post about it (or maybe even both). Would you
like to join us, perhaps? Chris Dabney is (sort of) the 'hostess' and
she has posted a bit more detail about it over there, if you're
interested. Of course any other foodies on this group are very welcome
to join us too.
>>
>>Blinky told me he enjoyed this group so I subscribed. He was a great
>>guy and I miss him. Anyway, he was right - it is a great group - but
>>it's even busier than rfc and I just don't have the time to read all
>>the threads and/or post here much.
>
> Yes, it is much busier over here.. Welcome to the froup. Nice to have
> you.
Thanks. Seems like a nice bunch of posters here, so I'll be around.
--
Cheers
Chatty Cathy
Boron Elgar
<cath...@mailinator.com> wrote:
>Boron Elgar wrote:
>
>> On Fri, 16 Oct 2009 07:32:56 +0200, ChattyCathy
>> <cath...@mailinator.com> wrote:
>>
>>>Boron Elgar wrote:
>>>
>>>>
>>>> Are you the down under CC from rfc?
>>>
>>>The same. Posting from Sunny South Africa.
>>
>> AHA! I didn't want to be too revealing in my asking.
>>
>>>Haven't seen you post
>>>anything over there in ages...
>>
>> I've stopped reading it.. Too much nuttiness, not enough cooking talk.
>
>Heh. I wouldn't call it nuttiness (although there are a few nuts
>there), it's more like 'nastiness'. However, there are still quite a
>few regulars who try to ignore all the BS and keep the talk to
>cooking...
I've been there almost 10 years and it finally got to me. I don't know
why now, but it did. I keep in contact with some of the regulars by
email and keep an eye on the quick quizzes. Haven't earned a foil hat
yet, though.
>BTW, we're planning a 'cookalong' which is kind of like a virtual
>cook-in for November 1st. We're all going to choose a recipe that was
>either published in the RFC Cookbook or posted to the group that we've
>never tried before and make it on that day (well, as close as we can
>manage it with all the different time zones the posters are in). Then
>on the day we're going to either chat in our IRC channel about what
>we're making etc., or post about it (or maybe even both). Would you
>like to join us, perhaps? Chris Dabney is (sort of) the 'hostess' and
>she has posted a bit more detail about it over there, if you're
>interested. Of course any other foodies on this group are very welcome
>to join us too.
>
I've got my rfc cookbook right here. Time for Barb's Orgasmic
brownies, perhaps.
>> Yes, it is much busier over here.. Welcome to the froup. Nice to have
>> you.
>
>Thanks. Seems like a nice bunch of posters here, so I'll be around.
Terrific.
Boron
Neal Eckhardt
<boron...@hotmail.com> wrote:
>I've got my rfc cookbook right here. Time for Barb's Orgasmic
>brownies, perhaps.
Do share!
--
Neal
Never go to a plastic surgeon whose favorite artist is Picasso.
Boron Elgar
<neck...@penntraffic.nospam.com> wrote:
>On Fri, 16 Oct 2009 07:45:57 -0400, Boron Elgar
><boron...@hotmail.com> wrote:
>
>>I've got my rfc cookbook right here. Time for Barb's Orgasmic
>>brownies, perhaps.
>
>Do share!
Barb Schaller's Famous Orgasmic Chocolate Brownies
Adapted from recipe in Cook's Illustrated
Makes 1 13 by 9, or two 8 by 8 pans of brownies. Recipe can be halved
successfully. Prep time: 45 minutes.
Preheat oven to 350 F.
1 cup (8 oz/2 sticks) unsalted butter
4 oz unsweetened chocolate (Ghirardelli is a good brand)
2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract (I used all vanilla)
1 cup chopped walnuts or pecans (optional)
1 1/3 cup (6 oz) cake flour
1 tea baking powder (and you can be sure that I got the right can out
this time)
1/2 tea salt
Melt butter and chocolate together in 2 quart (medium large)
microwave-safe bowl, or double boiler. (about 2 minutes with my
microwave) Stir until smooth.
Mix in sugar, then beat in eggs one at a time with flat wire whisk.
Mix in extract(s). Stir in nuts, if using.
Combine cake flour, baking powder, and salt in bowl and fold into
chocolate mixture.
Spread batter in 9 by 13" pan lined with baking parchment (or 2 8"
square pans). Bake for about 33-35 minutes. Do not overbake; tester
may have fudgy crumbs on it, but not wet batter. Cool and cut.
John Hatpin
Funny think about GIMP - I tried to move onto it from Photoshop twice
on different occasions, but both times gave up and went back to
Photoshop. I couldn't get to grips with it and, try as I might, I
couldn't like it.
Recently, I showed it to L, who doesn't have the Photoshop option.
Hey, it's not half bad! What changed? But I'll still stick with
Photoshop.
--
John Hatpin
http://uninformedcomment.wordpress.com/
ChattyCathy
>
> Funny think about GIMP - I tried to move onto it from Photoshop twice
> on different occasions, but both times gave up and went back to
> Photoshop. I couldn't get to grips with it and, try as I might, I
> couldn't like it.
>
> Recently, I showed it to L, who doesn't have the Photoshop option.
> Hey, it's not half bad! What changed? But I'll still stick with
> Photoshop.
I think it has a lot to do with 'the devil you know'.
When I did a lot of DTP (many years ago) I started out with something
called "PhotoStyler" - it was a U-Lead product back then, IIRC - think
it got sold off to some other company.
Anyway, I digress - I loved it. I could make that puppy sing and dance
as they say... Then Photoshop etc. came along and I never really liked
it or any of the other similar products either. However, when I decided
to take the plunge and switch over to linux along came GIMP... I
absolutely hated it at first. I mumbled and grumbled for a couple of
months, knew what I wanted to do, but couldn't find WTF they'd hidden
the option(s)/functions(s) I needed to do it... but like any other
software out there it gets 'upgraded' from time to time. Now I'm quite
happy with it, and have discovered how to do (most of) the stuff I used
to be able to do with PhotoStyler (and more). And like I said - the
fact that it's free doesn't hurt either.
--
Cheers
Chatty Cathy
Bill Turlock
I still have it and use it. Mine is Aldus Photo Styler 2.0, got
it bundled with a scanner, I think back in the W3.11 days. No
frills, just does what you want. I still surprise myself at the
bad photos it's able to clean up!
ChattyCathy
> On Fri, 16 Oct 2009 13:19:11 +0200, ChattyCathy
> <cath...@mailinator.com> wrote:
>
> I've been there almost 10 years and it finally got to me.
You are not alone, I'm afraid. I've seen a lot of other regulars just
drop off the radar over the years. Guess the fact that I run the
website and have invested in a couple of (very) good flak-jackets and
some titanium underwear must keep me going.
> I don't know
> why now, but it did. I keep in contact with some of the regulars by
> email and keep an eye on the quick quizzes.
Glad to hear it.
> Haven't earned a foil hat
> yet, though.
Never give up <grin> One of the regulars finally got himself one the
other week. You woulda thought he'd won the lottery! Hey, they're only
virtual hats, but it's all part of the fun.
>
>>BTW, we're planning a 'cookalong' ...
>
> I've got my rfc cookbook right here. Time for Barb's Orgasmic
> brownies, perhaps.
Great! But gawd, I still need to make those - I've heard they are truly
orgasmic. I keep promising myself I'll make them (and my kidlette would
be more than willing to help) but I've never been much of a baker... I
*must* make them one of these fine days. I must.
For the cookalong I'm going to go for Murph's Chinese-Irish Stew - if I
can just get my hands on some pearl onions. Even though they are marked
as optional in the recipe, he tells me they absolutely *make* the dish.
I looked around in one of our better food markets for them today and
nada. I've still got a week or two tho', so I'll keep looking.
--
Cheers
Chatty Cathy
Dana Carpender
> Boron Elgar wrote:
>
>> On Fri, 16 Oct 2009 13:19:11 +0200, ChattyCathy
>> <cath...@mailinator.com> wrote:
>
>> I've been there almost 10 years and it finally got to me.
>
> You are not alone, I'm afraid. I've seen a lot of other regulars just
> drop off the radar over the years. Guess the fact that I run the
> website and have invested in a couple of (very) good flak-jackets and
> some titanium underwear must keep me going.
>
>> I don't know
>> why now, but it did. I keep in contact with some of the regulars by
>> email and keep an eye on the quick quizzes.
>
> Glad to hear it.
>
>> Haven't earned a foil hat
>> yet, though.
>
> Never give up <grin> One of the regulars finally got himself one the
> other week. You woulda thought he'd won the lottery! Hey, they're only
> virtual hats, but it's all part of the fun.
>>> BTW, we're planning a 'cookalong' ...
>> I've got my rfc cookbook right here. Time for Barb's Orgasmic
>> brownies, perhaps.
>
> Great! But gawd, I still need to make those - I've heard they are truly
> orgasmic.
Care to post a recipe? Bet I could come up with a decent low carb version.
Dana
ChattyCathy
> ChattyCathy wrote:
>> When I did a lot of DTP (many years ago) I started out with something
>> called "PhotoStyler" [..]
>
> I still have it and use it. Mine is Aldus Photo Styler 2.0, got
> it bundled with a scanner, I think back in the W3.11 days.
Bingo!
> No frills, just does what you want.
Is your star sign Aries by any chance?
> I still surprise myself at the bad photos it's able to clean up!
Like I said, I loved it.
--
Cheers
Chatty Cathy
ChattyCathy
> ChattyCathy wrote:
>>
>> Great! But gawd, I still need to make those - I've heard they are
>> truly orgasmic.
>
> Care to post a recipe? Bet I could come up with a decent low carb
> version.
I think Boron already did - upthread.
--
Cheers
Chatty Cathy
Jesper Lauridsen
>
> So... what does it take to cheer you up when you're having a bad day?
Crushing my enemies, see them driven before me, and hear the lamentation
of their women.
ChattyCathy
Conan lives!
Gawd, I loved those movies - way back when Arnie was a Hollywood Hunk,
not a politician.
--
Cheers
Chatty Cathy
Boron Elgar
Easy to make. I like to frost them with chocolate covered mint
patties. I put the patties on top of the brownies the last minute in
the oven, then take them out and spread the melted goo all over.
>
>For the cookalong I'm going to go for Murph's Chinese-Irish Stew - if I
>can just get my hands on some pearl onions. Even though they are marked
>as optional in the recipe, he tells me they absolutely *make* the dish.
>I looked around in one of our better food markets for them today and
>nada. I've still got a week or two tho', so I'll keep looking.
It may not be the season for them down there. Up here in NA, this is
the time of year they appear fresh in markets. If you cannot find
them, you can use jarred ones, or even frozen ones in a stew . I
prefer fresh, but will use frozen for stews and casseroles if
necessary, but insist on fresh for a dish that features the onions,
such as...well...creamed onions.
Boron
Opus the Penguin
Can't you just grease the pan rather than lining it with baking
parchment?
--
Opus the Penguin
I've always thought the Frangelico bottle and Mrs. Butterworth had a
thing going on. - Dana Carpender
Boron Elgar
That is what I, myself do. I spray it with Pam.
By the way, I stole that copy of Barb's recipe from someone else who
had stolen it and popped it online. Barb sends it all over, so there
is no worry there, but I left in the other person's comments...I too,
use all vanilla, but I can tell baking powder form baking soda
Bill Turlock
>
> Bill Turlock wrote:
>
> > ChattyCathy wrote:
>
> >> When I did a lot of DTP (many years ago) I started out with something
> >> called "PhotoStyler" [..]
> >
> > I still have it and use it. Mine is Aldus Photo Styler 2.0, got
> > it bundled with a scanner, I think back in the W3.11 days.
>
> Bingo!
>
> > No frills, just does what you want.
>
> Is your star sign Aries by any chance?
No, but I'll drop a clue: We're late bloomers.
John Hatpin
I'm not so sure about the 'devil you know' bit. My own background
started with Fireworks 3.0 (then by Macromedia, so it slotted in
neatly with Dreamweaver 3.0). After a while, I switched to Paintshop
Pro 7, fairly painlessly as I recall, and used that for a long time.
Then it was Photoshop 6.0 for even longer, and recently I moved up to
PS CS4. Along the way, I used various other products, including the
Corel suite when that first went 32-bit.
But GIMP was the only one which I didn't like. I think it's partly to
do with the interface, being all separate windows all over the place.
I have no idea why some programs are written that way, and have never
liked the approach. Ugh. I did try the GIMPShop plugin to make it
more Photoshop-like, but perhaps it didn't install properly, because
it didn't make a lot of difference.
ChattyCathy
>
> I'm not so sure about the 'devil you know' bit. My own background
> started with Fireworks 3.0 (then by Macromedia, so it slotted in
> neatly with Dreamweaver 3.0).
Not familiar with Fireworks, so I can't comment on that. The last
company I worked for bought a couple of copies of Dreamweaver... but
I'm not into a lot of 'flashy' stuff so I never tried it. (I do my html
the old fashioned way i.e. start with a blank file and type it all in
yourself... and when it gets a 'green light' from W3C.org, I pop open
the champaign). However, my husband (who is a programmer himself) says
Dreanweaver is a pretty good app.
> After a while, I switched to Paintshop
> Pro 7, fairly painlessly as I recall, and used that for a long time.
I preferred Paintshop Pro to Photoshop but I still miss PhotoStyler.
> Then it was Photoshop 6.0 for even longer, and recently I moved up to
> PS CS4. Along the way, I used various other products, including the
> Corel suite when that first went 32-bit.
>
> But GIMP was the only one which I didn't like. I think it's partly to
> do with the interface, being all separate windows all over the place.
Yes, I have to agree with you there - and I still haven't been able to
find a 'tile windows' option, which would make it a tad less annoying.
If L figures it out, please let me know...
> I have no idea why some programs are written that way, and have never
> liked the approach. Ugh. I did try the GIMPShop plugin to make it
> more Photoshop-like, but perhaps it didn't install properly, because
> it didn't make a lot of difference.
--
Cheers
Chatty Cathy
darkon
It's paraphrased from Genghis Khan:
"The greatest happiness is to scatter your enemy, to drive him before you,
to see his cities reduced to ashes, to see those who love him shrouded in
tears, and to gather into your bosom his wives and daughters."
Peter Ward
"Hot water, good dentistry, and soft toilet paper"
- Cohen the Barbarian
--
Peter, from outside the asylum
I'm an alien
email: usenet at peterward dot adsl24 dot co dot uk
http://blowinsmoke.wordpress.com/
If someone tries to make me, I'm fetching the rottweilers.
- Lesmond
Sean Houtman
news:Gr1Cm.6400$pl1....@newsfe01.iad:
>
> Boron Elgar wrote:
>
>>
>> I've got my rfc cookbook right here. Time for Barb's Orgasmic
>> brownies, perhaps.
>
> Great! But gawd, I still need to make those - I've heard they are
> truly orgasmic. I keep promising myself I'll make them (and my
> kidlette would be more than willing to help) but I've never been much
> of a baker... I *must* make them one of these fine days. I must.
I looked at the recipe that Boron posted, they don't look chocolatey
enough.
Here is the recipe I use, I adapted it from the recipe on the
Kitchenaide mixer CD called Decadent Double Chocolate Brownies.
Triple Chocolate Brownies.
1 lb good semisweet chocolate (I use Callebaut)
1 cup butter
2 1/3 cup powdered sugar
4 eggs
1 3/4 cup flour
1 cup pecans, broken up
1 pound milk chocolate, either block chocolate broken into chunks, or a
good chocolate chip like Ghirardeli's
Preheat oven to 375F, grease and flour a 9 X 13 pan.
Break the semisweet chocolate into small pieces and place in a double
boiler or in a microwave safe bowl, add the butter and heat until
melted, in a microwave, it will take about 2 minutes.
Beat the sugar and eggs thoroughly, and drizzle in the melted chocolate
mixture, mix completely.
Add the flour and nuts and mix to combine, then fold in the milk
chocolate chips/chunks.
Bake for 25-30 minutes.
Note: this is a high-altitude recipe, you may need to reverse high
altitude instructions for lower elevations. They are also very thick
brownies, about an inch deep. If you like the skinny ones, you will have
to use two pans, I do like the idea of Boron's practice of melting minty
sqares on top.
Why do I call them triple chocolate? The original double chocolate
recipe calls for only about 2 1/2 cups of chocolate, and about 3/4 as
much other ingredients.
Sean
--
Check out my flickr page, it changes often.
http://www.flickr.com/photos/groms
Lee Ayrton
> ...was when I plugged in the digital camera to move some photos to my
> PC. I opened the file manager and I spotted this message:
>
> "The media contains digital photos".
>
> Whoopee! Big smile; all is not lost.
>
> But wait! There's more!
>
> There was also a button - just waiting to be clicked - with the
> label "Open F-Spot Photo Manager"
>
> What more could I ask for?
>
>
> So... what does it take to cheer you up when you're having a bad day?
Long, long ago I was struggling to fix my then-wife's car -- I had to pull
the head on her Sapporo and replace the freeze plug at the very back of
the engine. In the dark. In the snow. After a 10-hour day of work. One
of the nicest things she ever did was to call me inside, away from my
frustration and pain, and offer me hot sex. In the event it was actually
medium-warm sex, but still, it made my day.
landotter
The window management with Gimp takes some getting used to, but quite
nice under Linux. I often run it F11 fullscreen, then you can just alt-
tab to the tools dialogs as needed. Also, under Linux, most window
managers allow you to shade to titlebar or to demand a window be on
top.
Hactar
Two monitors makes all this quite a bit easier. The image can be full
screen, and there is still another on on which to lay out all of the
dialogs.
--
A well-lovd and corrctly traind domstc cnine is gnrlly slobbry, excitbl,
noisy, scatologically obsessed, xenophobic, pathetically unjudgmental,
embrrssngly uninhbtd, unreasnngly dvtd, hrtbrkngly dpndnt and wretchedly
craven. All othr knds of dog cmpre unfvrbly wth ths picture. - PB, AFCA
Robert Crowe
On Fri, 16 Oct 2009 14:28:20 -0400, the alleged Boron Elgar, may have
posted the following, to alt.fan.cecil-adams:
<snip recipe>
>>Can't you just grease the pan rather than lining it with baking
>>parchment?
Yeah, but greasing/oiling the pan might not allow a complete release.
When baking brownies in a � sheet-pan (13"�9"�1") I oil the pan and
the parchment and then dust with cocoa.
>That is what I, myself do. I spray it with Pam.
>
>By the way, I stole that copy of Barb's recipe from someone else who
>had stolen it and popped it online. Barb sends it all over, so there
>is no worry there, but I left in the other person's comments. I too,
>use all vanilla, but I can tell baking powder form baking soda.
I'll try it, but I'll probably use a mixture of almond, vanilla and
walnut extracts while omitting the nuts (I like the flavor but dislike
the nutty bits).
30-35 minutes is possibly overbaking, 25-30 minutes is more likely.
Test a bit early to make sure and allow for residual cooking.
Regards,
Rob "Underbaked=Fudgy&Good � Overbaked=Crunchy&Nasty" Crowe
--
�you're reminded to enjoy every sandwich.
-- Warren Zevon
Jesper Lauridsen
>
> Long, long ago I was struggling to fix my then-wife's car -- I had to pull
> the head on her Sapporo and replace the freeze plug at the very back of
> the engine. In the dark. In the snow. After a 10-hour day of work. One
> of the nicest things she ever did was to call me inside, away from my
> frustration and pain, and offer me hot sex.
Chore after chore after chore.
groo
> Jesper Lauridsen says...
>>
>> On 2009-10-15, ChattyCathy <cath...@mailinator.com> wrote:
>> >
>> > So... what does it take to cheer you up when you're having a bad
>> > day?
>>
>> Crushing my enemies, see them driven before me, and hear the
>> lamentation of their women.
>
> "Hot water, good dentistry, and soft toilet paper"
> - Cohen the Barbarian
>
"Tight pussy, loose shoes, and a warm place to shit."
- Earl Butz
--
"I've never struck a woman in my life, not even my own mother." - W. C.
Fields
Snidely
> On Fri, 16 Oct 2009 14:28:20 -0400, the alleged Boron Elgar, may have
>
> <snip recipe>
>
> >>Can't you just grease the pan rather than lining it with baking
> >>parchment?
>
> Yeah, but greasing/oiling the pan might not allow a complete release.
> When baking brownies in a ¼ sheet-pan (13"×9"×1") I oil the pan and
> the parchment and then dust with cocoa.
For one family recipe, our tradition was to cut up (and grease) brown
paper shopping bags -- I'm guessing that at the time the recipe was
first written down, real butcher paper was used.-- a bit thinner and
slicker, so closer to parchment paper, I suppose. That recipe is is
for a coffee cake, lighter than the brownies and heavier than standard
sheet cakes.
And aren't there some recipes where the grease would be a problem?
More likely with cookies than with cakes, I suppose. And for some
thin things, I've seen the ATH kids use the parchment to slide the
delicate object onto the presentation plate.
Maybe I'll try parchment paper the next time I do an angel food cake.
Before non-stick pans, we just depended on a thin, sharp knife to
loosen it.
/dps
Boron Elgar
<snide...@gmail.com> wrote:
>On Oct 18, 2:55�pm, Robert Crowe <robcr...@iglou.com> wrote:
>> On Fri, 16 Oct 2009 14:28:20 -0400, the alleged Boron Elgar, may have
>> quoted Opus as querying:
>>
>> <snip recipe>
>>
>> >>Can't you just grease the pan rather than lining it with baking
>> >>parchment?
>>
>> Yeah, but greasing/oiling the pan might not allow a complete release.
>> When baking brownies in a � sheet-pan (13"�9"�1") I oil the pan and
>> the parchment and then dust with cocoa.
>
>For one family recipe, our tradition was to cut up (and grease) brown
>paper shopping bags -- I'm guessing that at the time the recipe was
>first written down, real butcher paper was used.-- a bit thinner and
>slicker, so closer to parchment paper, I suppose. That recipe is is
>for a coffee cake, lighter than the brownies and heavier than standard
>sheet cakes.
I remember the greased paper technique. Worked well. I do not recall
using butcher paper, but wax paper was used, too, at times. Still is.
>
>And aren't there some recipes where the grease would be a problem?
>More likely with cookies than with cakes, I suppose. And for some
>thin things, I've seen the ATH kids use the parchment to slide the
>delicate object onto the presentation plate.
I use parchment for final rise on a lot of bread doughs. Then I slide
a peel under the loaf and transfer it to the stone in oven. It is much
more efficient than trying to roll a wickedly sticky bunch of dough
off of corn meal or semolina and it keeps the peel freed up with I am
making multiple loaves. Works this way for pizzas, too.
I got a deal of a case of parchment made from recycled paper and I
will probably never have to buy again as long as I live.
>
>Maybe I'll try parchment paper the next time I do an angel food cake.
>Before non-stick pans, we just depended on a thin, sharp knife to
>loosen it.
>
>/dps
You do not want to fuss with parchment in an angel food pan unless you
like origami. You can, but I advise 2 separate sheets, one cut out
with the center open for the bottom and the other in a flat strip to
wrap around the sides.
Of course, you can stick with the old-fashioned way, which actually
works well for angel food, IMHO, or upgrade to a non-stick angel food
pan.
Snidely
> You do not want to fuss with parchment in an angel food pan unless you
> like origami.
The possiblilities just open up before me.
/dps
Rick B.
5ed630...@v15g2000prn.googlegroups.com:
ALBUM TITLE OF THE WEEK:
Origami Angels
Robert Crowe
On Sun, 8 Nov 2009 07:43:03 -0800 (PST), the alleged Snidely, may have
posted the following, to alt.fan.cecil-adams:
>On Oct 18, 2:55�pm, Robert Crowe <robcr...@iglou.com> wrote:
>> On Fri, 16 Oct 2009 14:28:20 -0400, the alleged Boron Elgar, may have
>> quoted Opus as querying:
>>
>> <snip recipe>
>>
>> >>Can't you just grease the pan rather than lining it with baking
>> >>parchment?
>>
>> Yeah, but greasing/oiling the pan might not allow a complete release.
>> When baking brownies in a � sheet-pan (13"�9"�1") I oil the pan and
>> the parchment and then dust with cocoa.
>
>For one family recipe, our tradition was to cut up (and grease) brown
>paper shopping bags -- I'm guessing that at the time the recipe was
>first written down, real butcher paper was used.-- a bit thinner and
>slicker, so closer to parchment paper, I suppose. That recipe is is
>for a coffee cake, lighter than the brownies and heavier than standard
>sheet cakes.
>
>And aren't there some recipes where the grease would be a problem?
Yeah, Angel-Food cakes.
>More likely with cookies than with cakes, I suppose. And for some
>thin things, I've seen the ATH kids use the parchment to slide the
>delicate object onto the presentation plate.
Yeah, I do that at work too, but it's not so much that chocolate or
caramel doughnuts are delicate as it is a lot easier to pull the
parchment across the edges of an aluminum sheet-pan into a fiber-glass
display tray than it is to move the doughnuts individually (plus the
motion across the edges breaks the adhesion of the doughnuts to the
parchment) and are easier for the front-side workers to pick-up and
serve or box.
>Maybe I'll try parchment paper the next time I do an angel food cake.
No! The silicone impregnated into the parchment is pretty much an oil/
grease. The batter won't have anything to "latch onto".
>Before non-stick pans, we just depended on a thin, sharp knife to
>loosen it.
I've always used a *VERY* clean, aluminum, two-piece, tube pan for
Angel-Food cakes and just run a filleting-knife around the outside
and the tube before separating the pieces. Does Angel-Food cake
batter really get enough "Cling" on a non-stick pan to rise a bit
over the edge of the pan?
Regards,
Rob "I (now) hate doughnuts" Crowe
--
Just remember, politeness does not prohibit calling a spade a spade as
long as you tie ribbons on it.
-- Uncle Mandrake in alt.fan.miss-manners
QueBarbara
wrote:
Their first hit single: Seven Origami Angels
--
QueBarbara
Hieronymus Agricola
(in article <iu2ff5hrjptait89p...@4ax.com>):
> On 8 Nov 2009 23:10:47 GMT, "Rick B." <deep...@sprynet.com.aq>
> wrote:
>
>> Snidely <snide...@gmail.com> wrote in news:2b7a158d-c695-417a-9831-
>> 5ed630...@v15g2000prn.googlegroups.com:
>>
>>> On Nov 8, 8:22ï¿œam, Boron Elgar <boron_el...@hotmail.com> wrote:
>>>
>>>> You do not want to fuss with parchment in an angel food pan unless you
>>>> like origami.
>>>
>>> The possiblilities just open up before me.
>>
>> ALBUM TITLE OF THE WEEK:
>>
>> Origami Angels
>
> Their first hit single: Seven Origami Angels
>
>
Ascend Up
QueBarbara
Hunh. That's what was stamped on the last box of angels I received.
--
QueBarbara
David J. Martin
>
> Of course, you can stick with the old-fashioned way, which actually
> works well for angel food, IMHO, or upgrade to a non-stick angel food
> pan.
I thought you wanted "stick" with an angel food cake? There's always
been the advice to keep the pan free of grease/oil so the cake can climb
the pan. Is that wrong, or do the non-stick pans have something special
that makes them work when a greased pan wouldn't?
David
Boron Elgar
I have never had a problem with angel food not rising in a non-stick
pan, nor with bundt cakes, either, or regular layer cakes, no matter
how great or little the amount of fat.
Boron
Snidely
> On Mon, 09 Nov 2009 09:31:10 -0600, "David J. Martin"
>
I thought there was an issue between the grease itself and the angel
food batter, causing a loss of lightness. A chemical rather than a
mechanical issue. (The rising of the AF comes from the expanding air
bubbles, of course -- that seems to be the source of all risings,
everywhere, but with different air bubble generators in different
recipes.)
/dps
Boron Elgar
Angel food cakes are like based on meringue, but there is no problem
using a non-stick pan with them. How much air the batter holds and the
finish of pan are two different things, though.
Like plain meringues, grease interferes with the formation of the
bubbles in an angel food and with the ability to hold air, but
non-stick coatings are not greasy, just slippery, and the surface of
the pan does not interact with the batter.
I am not sure what would happen if you made the batter properly and
then tried to bake an angel food cake in a greased pan. They are such
a waste of egg yolks (unless one really likes custard), that I don't
think I'd bother trying, but the non-stick pan is a cinch. All the
usual baking pan suppliers offer angel food pans in non-stick,
Calphalon, Nordic Ware, Chicago Metallic, etc.
Ad think of classic souffle dishes...they can be laden with nice,
greasy cheese, and baked in buttered dishes, yet still rise
fabulously.
Boron
Snidely
> Like plain meringues, grease interferes with the formation of the
> bubbles in an angel food and with the ability to hold air, but
> non-stick coatings are not greasy, just slippery, and the surface of
> the pan does not interact with the batter.
>
> I am not sure what would happen if you made the batter properly and
> then tried to bake an angel food cake in a greased pan. They are such
> a waste of egg yolks (unless one really likes custard), that I don't
> think I'd bother trying, but the non-stick pan is a cinch. All the
> usual baking pan suppliers offer angel food pans in non-stick,
> Calphalon, Nordic Ware, Chicago Metallic, etc.
And in the cheap lines, too.
I've only done Angel Food from mixes, but my father and my oldest
brother have done it from scratch. At Scout camps. Using a reflector
oven.
/dps
Boron Elgar
They beat the whites by hand in the bush?
Boron
Snidely
> They beat the whites by hand in the bush?
I regret providing the setup for such an obvious play for summary
justice.
/dps "Don't mention it to Stan"
Boron Elgar
And here I thought I was playing straight man with myself.
Boron