creaming sugar/butter

[notbob]

Do I gotta drag out my orbital stand mixer or is there a manual way to
cream butter/sugar?

IOW, how did chefs cream butter into sugar b4 electricity?

nb

[dsi1]

They used a whisk. A whisk is indispensable for me. I don't need no stinkin' electric mixer.

[John Kuthe]

A lotta hard damn work, that's how! Bakers used to knead dough by hand too! That's why old bakers had forearms like Popeye!! When I used to make donuts by hand back in the 1980's, I had hyperdeveloped "donut cutting muscles" in my right forearm!!

John Kuthe...

[MaryL]

Years ago, I used to do it with a very heavy, strong (large) spoon. I
would press the sugar and butter against the edge of a bowl and keep
turning it. Of course, it was easier when I used a mixer.

MaryL

[Julie Bove]

"notbob" <not...@nothome.com> wrote in message
news:dl88ne...@mid.individual.net...

With the back of the spoon. Just sort of press it into the bowl, stir,
press it into the bowl, repeat...

[Dave Smith]

They did it with a spoon. I still see the occasional recipe that calls
for creaming butter and sugar with a spoon. Nuts to that. I use a hand
mixer.

[jmcquown]

Softened butter and the back of a spoon. :)

Jill

[notbob]

On 2016-03-20, MaryL <stan...@invalid.yahoo.com> wrote:

> Of course, it was easier when I used a mixer.

Of course!

I don't think I've been without a mixer since I was a wee tad. My mom
usta have one of those classic Sunbeam stand mixers. I've made baked
Alaska, by hand, using a balloon whisk, but never hadda cream
sugar/butter together, by hand.

nb

[jinx the minx]

I've never used anything electric to cream butter and sugar. Usually I
use a spoon, sometimes a fork or my pastry cutter, and occasionally my bare
hands.

--
jinx the minx

[notbob]

On 2016-03-20, jmcquown <j_mc...@comcast.net> wrote:

> Softened butter and the back of a spoon. :)

Looks like I'm gonna hafta buy me some BIG wooden spoons. No kidding!
I don't have a one. Had some plastic spoons that were shaped like
classic old wooden spoons, but they were cheap Chinese plastic, which
melted like butter. I tossed 'em. ;)

Howzabout one of these?:

http://tinyurl.com/j8mwx8k

nb

[jmcquown]

Just how much butter and sugar at one time are you talking about? You
can use the back of a tablespoon if you do it gradually in the bowl.

I gather you're not opening a 1900's Cake Shoppe. ;)

Jill

[notbob]

On 2016-03-20, jmcquown <j_mc...@comcast.net> wrote:

> Just how much butter and sugar at one time are you talking about? You
> can use the back of a tablespoon if you do it gradually in the bowl.

1-1/4 stk butter
3/4 C sugar
3/4 C bwn sugar

> I gather you're not opening a 1900's Cake Shoppe. ;)

Only if I can make some $$$$. ;)

I think I'll be buying a used electric hand mixer from the thrift
store. I was too lazy to drag out my Kenwood, so did it by hand. The
only problem, now, is to not eat up all the damn dough (w/
raisins n' walnuts) b4 the oven reaches temp. ;)

nb

[jmcquown]

On 3/20/2016 4:55 PM, notbob wrote:
> On 2016-03-20, jmcquown <j_mc...@comcast.net> wrote:
>
>> Just how much butter and sugar at one time are you talking about? You
>> can use the back of a tablespoon if you do it gradually in the bowl.
>
> 1-1/4 stk butter
> 3/4 C sugar
> 3/4 C bwn sugar
>

So you got a workout. :-D

>> I gather you're not opening a 1900's Cake Shoppe. ;)
>
> Only if I can make some $$$$. ;)
>
> I think I'll be buying a used electric hand mixer from the thrift
> store. I was too lazy to drag out my Kenwood, so did it by hand. The
> only problem, now, is to not eat up all the damn dough (w/
> raisins n' walnuts) b4 the oven reaches temp. ;)
>
> nb
>

I have two electric hand mixers. Want one? <G>

Jill <---slapping nb's hand. Leave the dough alone :)

[MaryL]

I have had a mixer most of my life, but I made some cakes by hand when I
was in grad school. I also went without a car throughout all my years
in college. That was the pits, but the positive side of it was that I
left grad school without owing any money.

MaryL

[Brooklyn1]

A hand crank egg beater works for small quantities.

[21bla...@gmail.com]

i have a $200+ stand mixer...
but i still do the butter sugar by hand!

it seems like alot of trouble for 2 eggs and a cup of sugar

marc

[Dave Smith]

It's not a lot of fun. You can understand why the electric beaters
became so popular. I will age myself here, but when I was a kid we did
not have an electric beater. Ours was a manual... two beaters and a hand
crank. I don't think there was ever a kitchen utensil that was more
difficult to operate.

[MaryL]

I can give you one that was more difficult (although it was not a
"kitchen" utensil). My mother originally had one of those washing
machines with a hand wringer. We hung the laundry outside on a clothes
line. They always smelled so nice, bu my mother was elated when she got
her first electric washer and dryer. Yes, that ages me!

MaryL

[jmcquown]

On 3/20/2016 5:35 PM, Sqwertz wrote:

> Gee, that's a tough one.
>
> -sw
>
The *big* question is how did they make butter b4 electricity?! ;)

Jill

[jmcquown]

Those worked fine as an *egg beater*. They became more difficult if
you're talking about trying to use one to cream something as thick as
butter and sugar. Those were the days when the bowl needed to be very
heavy ceramic or glass, with a flat bottom. Otherwise while you're
cranking, the bowl was likely to try to get away from you. ;)

Jill

[Dave Smith]

I have to admit that I have no idea why you would do that, other than to
prepare to live through the Apocalypse. I have done it by hand and it is
a lot of work. I have used recipes that said to use a spoon but cheated
and used beaters, and I had great results. I used to bake a lot of
cookies and always used the electric beater and they did a great job.
Creaming the butter and sugar is a very important step in making good
cookies.

[notbob]

On 2016-03-20, jmcquown <j_mc...@comcast.net> wrote:

> Jill <---slapping nb's hand. Leave the dough alone :)

Ow!

I jes put in a doz cookies. (munch ....mumble) ;)
nb

[jmcquown]

Uh huh... betcha got to lick the bowl, too. ;)

Jill

[notbob]

On 2016-03-20, MaryL <stan...@invalid.yahoo.com> wrote:

> Yes, that ages me!

Not necessarily.

My step-mother preferred her wringer washer. The wringers were
powered, but she still hadda feed the wet clothes by hand and hang 'em
on the line. She jes wouldn't cotton to one o' them thar newfangled
washer/dryer thingies. This in '75. Seriously. ;)

nb

[jinx the minx]

That's how I grew up doing it, and I don't think it's a lot of work. Takes
but a few minutes, and no extra object to clean up. If I had to drag out
the mixer every time I wanted to whip up a batch of toll house cookies, I'd
almost never make them.

--
jinx the minx

[notbob]

On 2016-03-20, jmcquown <j_mc...@comcast.net> wrote:

> The *big* question is how did they make butter b4 electricity?! ;)

You've obviously never seen Chris Griffin (Family Guy) churn butter.

nb

[Dave Smith]

Yep..... definitely not a kitchen appliance. ;-)
They were called washing machines, as opposed to the things we now call
washing machines but used to call automatic washing machines. Not only
did they require that clothes go through the wringer as part of the
rinse phase of the wash, but also part of the "spin" cycle. I don't
remember my family ever having a wringer that was hand powered, but I
know they existed. So...... you will have to excuse me if I am somewhat
unsympathetic to women's complaints about being expected to to the
laundry because if you compare the work involved in doing a load of
laundry today to what it takes to do a load of laundry today.... it's
nothing. Quite seriously... a load of laundry today involved putting a
load of clothing, towels or dainties into a machine, adding detergent
and pushing a button. Go and watch television for an hour and then come
back, take it out of the washer, put it into the dryer and push a
button. 50-60 years ago, that hour of Dr. Phil was solid work.

[Dave Smith]

On 2016-03-20 6:13 PM, jmcquown wrote:

>>> IOW, how did chefs cream butter into sugar b4 electricity?
>>
>> Gee, that's a tough one.
>>
>> -sw
>>
> The *big* question is how did they make butter b4 electricity?! ;)
>
>

Touche

[Dave Smith]

On 2016-03-20 6:19 PM, jmcquown wrote:

>> It's not a lot of fun. You can understand why the electric beaters
>> became so popular. I will age myself here, but when I was a kid we did
>> not have an electric beater. Ours was a manual... two beaters and a hand
>> crank. I don't think there was ever a kitchen utensil that was more
>> difficult to operate.
>>
> Those worked fine as an *egg beater*. They became more difficult if
> you're talking about trying to use one to cream something as thick as
> butter and sugar. Those were the days when the bowl needed to be very
> heavy ceramic or glass, with a flat bottom. Otherwise while you're
> cranking, the bowl was likely to try to get away from you. ;)

Bingo. One hand to hold the bowl down and one to run the beaters. The
trick was that it actually took two hands to operate the beaters.

[notbob]

On 2016-03-20, Dave Smith <adavid...@sympatico.ca> wrote:

> Creaming the butter and sugar is a very important step in making good
> cookies.

Agree.

I did it by hand, but not enough to double the volume, as one cookie
site recommended. OTOH, these oaty-meal cookies DID turn out pretty
damn good, even if I do say so, myself. Prolly all the raisins and
walnuts I put in 'em.

My last batch was an abysmal failure. Too dry. 8|

nb

[Dave Smith]

Another thing there...... perma press. There is a washer and a dryer
cycle for it now. It didn't exist back then. After the clothes were put
through the wringer they were hung on the line to or on an indoor rack
to dry. Then everything had to be ironed.

[Dave Smith]

On 2016-03-20 7:12 PM, notbob wrote:
> On 2016-03-20, Dave Smith <adavid...@sympatico.ca> wrote:
>
>> Creaming the butter and sugar is a very important step in making good
>> cookies.
>
> Agree.
>
> I did it by hand, but not enough to double the volume, as one cookie
> site recommended. OTOH, these oaty-meal cookies DID turn out pretty
> damn good, even if I do say so, myself. Prolly all the raisins and
> walnuts I put in 'em.

Personally, I would skip the walnuts, unless chopped fine. Try chocolate
chips. They can take oatmeal cookies up a notch.

[notbob]

On 2016-03-20, Dave Smith <adavid...@sympatico.ca> wrote:

> Go and watch television for an hour and then come

> back.....

Yep.

I will always remember the PBS series, Frontier House. When the rich
family finally moved back to their home digs, the woman (wife) went in
and hugged her washer/dryer. ;)

nb

[jmcquown]

Or someone else to hold the bowl. ;)

Jill

[jmcquown]

Uh... no. Then again I got bored with Family Guy several years ago.

Jill

[jmcquown]

Game, set, match. :-D

Jill <--who knew the answer b4

[Dave Smith]

Your mind must be churning with all that trivia it is holding.

---
This email has been checked for viruses by Avast antivirus software.
https://www.avast.com/antivirus

[John Kuthe]

On Sunday, March 20, 2016 at 1:39:36 PM UTC-6, Dave Smith wrote:

> On 2016-03-20 2:33 PM, notbob wrote:
> > Do I gotta drag out my orbital stand mixer or is there a manual way to
> > cream butter/sugar?
> >

> > IOW, how did chefs cream butter into sugar b4 electricity?
>

> They did it with a spoon. I still see the occasional recipe that calls
> for creaming butter and sugar with a spoon. Nuts to that. I use a hand
> mixer.

For pie crust I "cut" the butter into the flour with two dinner forks, putting every lump through a fork, When I can't find anymore big enough lumps it's finished.

John Kuthe...

[itsjoan...@webtv.net]

On Sunday, March 20, 2016 at 5:13:20 PM UTC-5, MaryL wrote:
>
> My mother originally had one of those washing
> machines with a hand wringer. We hung the laundry outside on a clothes
> line. They always smelled so nice, bu my mother was elated when she got
> her first electric washer and dryer. Yes, that ages me!
>
> MaryL
>
>

My mother had an electric wringer washing machine and when
it finally bit the dust she was adamant she did NOT want a
new electric washing machine that would spin the water out.
After a few months of tripping off to the laundromat every
week my dad said enough of this shit and bought a new washer.
She loved it! Was such a time and back saver.

I still hang out sheets to dry as my bras, weather permitting.

[Brooklyn1]

itsjoannotjoann wrote:
>
>My mother had an electric wringer washing machine and when
>it finally bit the dust she was adamant she did NOT want a
>new electric washing machine that would spin the water out.
>After a few months of tripping off to the laundromat every
>week my dad said enough of this shit and bought a new washer.
>She loved it! Was such a time and back saver.
>
>I still hang out sheets to dry as my bras, weather permitting.

I love watching bras flapping in the breeze. . . .

[Doris Night]

I have one of those and I use it all the time to beat egg whites and
make whipped cream.

I can't picture using it to cream butter and sugar, though.

Doris

[Cheryl]

On 3/20/2016 6:13 PM, MaryL wrote:

> On 3/20/2016 5:07 PM, Dave Smith wrote:

>> It's not a lot of fun. You can understand why the electric beaters
>> became so popular. I will age myself here, but when I was a kid we did
>> not have an electric beater. Ours was a manual... two beaters and a hand
>> crank. I don't think there was ever a kitchen utensil that was more
>> difficult to operate.
>>

I remember having one of those. And a hand cranked meat grinder. And any
number of hand powered kitchen gadgets. Very hard to use. I don't think
we even thought about something like an immersion blender and how handy
it would be!

>
> I can give you one that was more difficult (although it was not a
> "kitchen" utensil). My mother originally had one of those washing
> machines with a hand wringer. We hung the laundry outside on a clothes
> line. They always smelled so nice, bu my mother was elated when she got
> her first electric washer and dryer. Yes, that ages me!
>
> MaryL
>

My mom always insisted on hanging clothes out to dry, and as kids that
was our job. I hated having to bring them in because there were always
spiders on them. I think that's why I hate spiders so much. Having the
feel of a web in the face if you weren't paying attention or one of
those vile beasts crawling out between the freshly made bed sheets.

--
ღ.¸¸.✫*¨`*✶
Cheryl

[itsjoan...@webtv.net]

On Sunday, March 20, 2016 at 9:00:06 PM UTC-5, Brooklyn1 wrote:

>
> itsjoannotjoann wrote:
>
> > I still hang out sheets to dry as my bras, weather permitting.
>
> I love watching bras flapping in the breeze. . . .
>

Well, you'd love mine. They're red, black, blue, pink,
purple, beige, and white.

[itsjoan...@webtv.net]

On Sunday, March 20, 2016 at 9:42:58 PM UTC-5, Cheryl wrote:
>
> My mom always insisted on hanging clothes out to dry, and as kids that
> was our job. I hated having to bring them in because there were always
> spiders on them. I think that's why I hate spiders so much. Having the
> feel of a web in the face if you weren't paying attention or one of
> those vile beasts crawling out between the freshly made bed sheets.
>
> --
> ღ.¸¸.✫*¨`*✶
> Cheryl
>

Her clothes line must have been under or near trees.
Sh-h-h-h-udder, I HATE spiders, too.

[Does it really matter?]

Heh. What size are yours? <no reply necessary...>

[itsjoan...@webtv.net]

Hey! Where'd you come from? Sheldon and I were having
"private" conversation.
*Snigger.*

[Julie Bove]

"notbob" <not...@nothome.com> wrote in message
news:dl8nk0...@mid.individual.net...

My mom had one when I was a baby. My dad bought her a new fangled washer
and she was furious and did not want to use it. It came with some tablets.
She finally did use it once and let me put the tablets in. Once she used
it, she was hooked. She would not allow a dryer in the house though.

Then we moved here. She still would not use the dryer until she realized
that most of the time when you hang clothes out to dry here, they just will
not dry. Heh. Good thing there was a dryer in the house.

[Julie Bove]

"Dave Smith" <adavid...@sympatico.ca> wrote in message
news:ZbGHy.63228$8W3....@fx10.iad...

Yes! My mom used to put some things in the fridge until she could get them
ironed. They were ironed while wet. Not everything was ironed while wet.
And starch on the collars. I had my own little iron and ironing board. My
iron did plug in but I doubt that it got hot enough to do much. My mom used
to have me iron the handkerchiefs while she did the rest. She always went
over the handkerchiefs with her iron which is why I suspect mine didn't do
much.

[Julie Bove]

"notbob" <not...@nothome.com> wrote in message

news:dl8q4p...@mid.individual.net...

I didn't have a washer or dryer when I lived above the dance studio. I did
a lot of my laundry in the old claw footed bathtub using a dedicated
plunger. That worked well for most things but it took forever for towels to
dry that way and they wouldn't be fluffy. Also didn't like the way my
undies came out. So I just owned a lot of those things and went to the pay
laundry every couple of weeks.

[Julie Bove]

"jmcquown" <j_mc...@comcast.net> wrote in message
news:IlFHy.15672$nw....@fx37.iad...
> On 3/20/2016 6:07 PM, Dave Smith wrote:

>> On 2016-03-20 3:55 PM, notbob wrote:
>>> On 2016-03-20, MaryL <stan...@invalid.yahoo.com> wrote:
>>>

>>>> Of course, it was easier when I used a mixer.
>>>
>>> Of course!
>>>
>>> I don't think I've been without a mixer since I was a wee tad. My mom
>>> usta have one of those classic Sunbeam stand mixers. I've made baked
>>> Alaska, by hand, using a balloon whisk, but never hadda cream
>>> sugar/butter together, by hand.
>>>
>>
>>
>>

>> It's not a lot of fun. You can understand why the electric beaters
>> became so popular. I will age myself here, but when I was a kid we did
>> not have an electric beater. Ours was a manual... two beaters and a hand
>> crank. I don't think there was ever a kitchen utensil that was more
>> difficult to operate.
>>

> Those worked fine as an *egg beater*. They became more difficult if
> you're talking about trying to use one to cream something as thick as
> butter and sugar. Those were the days when the bowl needed to be very
> heavy ceramic or glass, with a flat bottom. Otherwise while you're
> cranking, the bowl was likely to try to get away from you. ;)

I learned to put the bowl on a pot holder and it wouldn't get away. I made
whipped cream, butter and meringue with the egg beater. Not sure when my
mom got the electric mixer. It was just a little hand one and not very
useful for things like cookie dough. Just not enough power. She never did
get a stand mixer nor did she want one. Both of my grandmas had them.

[Julie Bove]

"Doris Night" <goodnig...@yahoo.com> wrote in message
news:3dnueb9lrfup6b5tt...@4ax.com...

I used it to make butter but never to cream butter.

[Julie Bove]

"Dave Smith" <adavid...@sympatico.ca> wrote in message

news:LlFHy.61035$532....@fx15.iad...
> On 2016-03-20 4:00 PM, jinx the minx wrote:
>> jmcquown <j_mc...@comcast.net> wrote:

>>> On 3/20/2016 2:33 PM, notbob wrote:
>>>> Do I gotta drag out my orbital stand mixer or is there a manual way to
>>>> cream butter/sugar?
>>>>
>>>> IOW, how did chefs cream butter into sugar b4 electricity?
>>>>

>>>> nb
>>>>
>>> Softened butter and the back of a spoon. :)
>>>
>>> Jill
>>>
>>
>> I've never used anything electric to cream butter and sugar. Usually I
>> use a spoon, sometimes a fork or my pastry cutter, and occasionally my
>> bare
>> hands.
>>
>
>
> I have to admit that I have no idea why you would do that, other than to
> prepare to live through the Apocalypse. I have done it by hand and it is a
> lot of work. I have used recipes that said to use a spoon but cheated and
> used beaters, and I had great results. I used to bake a lot of cookies and
> always used the electric beater and they did a great job. Creaming the

> butter and sugar is a very important step in making good cookies.

As one who used to make tons of cookies, I would disagree there. Not sure
how I decided to use my hands but I did. Yes, it will melt the butter or
margarine or whatever. But you just put it back in the fridge to firm up.
And I suppose that it might depend on what kind of cookies you are making.
But I've done sugar cookies, peanut butter, oatmeal, chocolate chip, spritz,
shortbread and many others all mixed with only my hands. I didn't even
follow the steps. Just dump and mix. Always came out. I've seen TV chefs
say that hands are the best for mixing cookies too. You quickly get a feel
for the dough and whether or not you have enough flour in there.

[sf]

On Sun, 20 Mar 2016 18:13:32 -0400, jmcquown <j_mc...@comcast.net>
wrote:

> On 3/20/2016 5:35 PM, Sqwertz wrote:

> > On 20 Mar 2016 18:33:19 GMT, notbob wrote:
> >
> >> Do I gotta drag out my orbital stand mixer or is there a manual way to
> >> cream butter/sugar?
> >>
> >> IOW, how did chefs cream butter into sugar b4 electricity?
> >

> > Gee, that's a tough one.
> >
> > -sw
> >
> The *big* question is how did they make butter b4 electricity?! ;)
>

> Jill

Everybody knows the answer to that and it wasn't with marbles in a
screw top jar.

--

sf

[Cindy Hamilton]

On Sunday, March 20, 2016 at 6:19:26 PM UTC-4, Dave Smith wrote:

> Creaming the butter and sugar is a very important step in making good
> cookies.

Depends on the cookie; depends on how you like your cookies. I prefer
to melt the butter for chocolate-chip cookies. It makes them chewy.

Cindy Hamilton

[Brooklyn1]

My favorite is teal. When is wash day? Pictures please?

[Nancy2]

Get the butter at room temp, and you can cream it with a wooden spoon
or a whisk-like device.

N.

[Janet]

In article <dl88ne...@mid.individual.net>, not...@nothome.com
says...

>
> Do I gotta drag out my orbital stand mixer or is there a manual way to
> cream butter/sugar?
>
> IOW, how did chefs cream butter into sugar b4 electricity?
>

> nb

With a wooden spoon, in a bowl. You must be very young!

In my childhood, any kids in the kitchen were given jobs like that.
You had to beat it until the yellow butter turned pale.
When we were taught cookery at school, creaming butter and sugar was one
of the first skills taught.

Janet UK

[Janet]

In article <dl8ljs...@mid.individual.net>, stancole1
@invalid.yahoo.com says...

>
> On 3/20/2016 5:07 PM, Dave Smith wrote:
> > On 2016-03-20 3:55 PM, notbob wrote:
> >> On 2016-03-20, MaryL <stan...@invalid.yahoo.com> wrote:
> >>
> >>> Of course, it was easier when I used a mixer.
> >>
> >> Of course!
> >>
> >> I don't think I've been without a mixer since I was a wee tad. My mom
> >> usta have one of those classic Sunbeam stand mixers. I've made baked
> >> Alaska, by hand, using a balloon whisk, but never hadda cream
> >> sugar/butter together, by hand.
> >>
> >
> >
> >
> > It's not a lot of fun. You can understand why the electric beaters
> > became so popular. I will age myself here, but when I was a kid we did
> > not have an electric beater. Ours was a manual... two beaters and a hand
> > crank. I don't think there was ever a kitchen utensil that was more
> > difficult to operate.
> >
>

> I can give you one that was more difficult (although it was not a
> "kitchen" utensil). My mother originally had one of those washing
> machines with a hand wringer. We hung the laundry outside on a clothes
> line. They always smelled so nice,

I have a dryer but I much prefer to dry the laundry outside on a
clothesline, for that reason. It smells wonderful and feels very soft.
You can't buy that fresh-air smell or wind-dried texture in a bottle.

Janet UK

[Gregory Morrow]

John UNKuthe wrote:

When I used to make donuts by hand back in the 1980's, I had hyperdeveloped "penis pulling muscles" in my right forearm!!


It figgers...

--
Best
Greg

[Gregory Morrow]

Julie Bove wrote:

> "notbob" <not...@nothome.com> wrote in message

> news:dl88ne...@mid.individual.net...

> > Do I gotta drag out my orbital stand mixer or is there a manual way to
> > cream butter/sugar?
> >
> > IOW, how did chefs cream butter into sugar b4 electricity?
> >
> > nb
>

> With the back of the spoon. Just sort of press it into the clitoris, stir,
> press it into the clitoris, repeat...


!!!


--
Best
Greg

[MisterDiddyWahDiddy]

On Sunday, March 20, 2016 at 2:00:45 PM UTC-5, John Kuthe wrote:

> On Sunday, March 20, 2016 at 12:33:22 PM UTC-6, notbob wrote:
> > Do I gotta drag out my orbital stand mixer or is there a manual way to
> > cream butter/sugar?
> >
> > IOW, how did chefs cream butter into sugar b4 electricity?
> >
> > nb
>

> A lotta hard damn work, that's how! Bakers used to knead dough by hand too! That's why old bakers had forearms like Popeye!! When I used to make donuts by hand back in the 1980's, I had hyperdeveloped "donut cutting muscles" in my right forearm!!
>
Then you spent decades where your right arm was your damned near exclusive
sex partner.
>
> John Kuthe...

--Bryan

[sf]

Tell me more! Can I use the Toll House recipe and just melt the
butter? I love chewy cookies and can never get them to Mrs. Field's
quality. I love the texture of those cookies but they are way too
sweet for me.

--

sf

[notbob]

On 2016-03-21, Janet <nob...@home.com> wrote:

> With a wooden spoon, in a bowl. You must be very young!

In my dreams. ;)

nb

[Ed Pawlowski]

On 3/20/2016 10:35 PM, Doris Night wrote:

>> It's not a lot of fun. You can understand why the electric beaters
>> became so popular. I will age myself here, but when I was a kid we did
>> not have an electric beater. Ours was a manual... two beaters and a hand
>> crank. I don't think there was ever a kitchen utensil that was more
>> difficult to operate.
>
> I have one of those and I use it all the time to beat egg whites and
> make whipped cream.
>
> I can't picture using it to cream butter and sugar, though.
>
> Doris
>

Same here. Tough turning.

Funny that we should be discussing a pretty simple task in the scheme of
life. Look at the Pyramids, castles, cathedrals, all built before the
advert of electricity and powered engines of any sort. I'd love to hop
in the time machine and visit a worksite for a day.

[John Kuthe]

No, If you melt the butter, it radically changes the outcome of the final product. Creaming the sugar into the butter means creaming the SOLID butter into the sugar, not melted butter. But try it if you'd like. How gross could it be? ;-)

John Kuthe...

[dsi1]

My guess is that the texture is tied to the amount of brown sugar used and you won't be able to achieve the desired result because you won't be willing to use the amount of sugar needed. That's the bad news. The good news is that at least the cookies won't be too sweet. :)

[John Kuthe]

Probably very brutal! The aristocracy used a lot of slaves to build that stuff! Slaves were a disposable form of human labor! :-(

John Kuthe...

[Ed Pawlowski]

On 3/21/2016 9:18 AM, Janet wrote:

> I have a dryer but I much prefer to dry the laundry outside on a
> clothesline, for that reason. It smells wonderful and feels very soft.
> You can't buy that fresh-air smell or wind-dried texture in a bottle.
>
> Janet UK
>
>

Actually, you can buy it, the smell anyway. If you don't mind adding
more chemicals to your laundry.

We use a dryer. More sanitary than pollen, pine needles and other
pollution in the air.

[Sqwertz]

On 3/20/2016 3:35 PM, Sqwertz wrote:
> Gee, that's a tough one.
>
> -sw

our woman abuse is as grotesque, unprovoked, and ugly as anything anyone
in this medium has ever done.

You are a pathological woman-hater and a deeply disturbed and wounded
little man:

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw

"OK, so it's your planet so I guess you get to define what all teens on
Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia
entry: "Teenagers on Planet Bove only eat chicken strips, fries, and
baby carrots".

-sw

"Incredible. And you STILL don't shut up."

-sw

I thought you were here just to talk about cooking? You've only said
that at least 25 times, yet 95% of the flack you get is about
off-topic subjects.

-sw

Way to go, Julie! You beat her down into speechlessness.

-sw


"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw


"Incredible. And you STILL don't shut up."

-sw

I thought you were here just to talk about cooking? You've only said
that at least 25 times, yet 95% of the flack you get is about
off-topic subjects.

-sw

Way to go, Julie! You beat her down into speechlessness.

-sw

I didn't think Julie was even capable of using the phone.

-sw

You seem to have a problem remembering things. Maybe you should have
written down the once you realized you liked it.

-sw

Wow. She catches on quick when her mind isn't clouded by irrational
spite.

-sw

Congratulations! Your post has been approved by Julie.

[High Five]

-sw

Yeah, I see tuna and cheddar on pizza every time I visit Planet Bove.

-sw

You can't rent this stuff at Red Box.

-sw

You tell him Julie!

<snort>

-sw

That wasn't your original argument. Your argument was that you
couldn't remember where you got them. Then when somebody tells you
how to solve that problem, you come up with a different argument to
explain why the proposed solution won't work.

Same 'ol song and dance.

-sw

<snip rest unread>

-sw

So WTF are you basing your unfounded theories on? Angela was about 3
years old and you had left grade school decades earlier. What would
have been your direct experience with the New York public school
system in the early 2000's?

-sw

What I'm trying to say is that Julie is full of shit again. It's
amazing how much time Julie spends describing her miserable fantasy
world.

-sw


Again, only in YOUR house.

-sw

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

[Sqwertz]

On 3/20/2016 3:38 PM, Sqwertz wrote:
> I use a fork.

[Sqwertz]

On 3/20/2016 9:29 PM, Sqwertz wrote:
> Right before you take them and stuff them down your pants.

[notbob]

On 2016-03-21, Ed Pawlowski <e...@snet.net> wrote:

> On 3/20/2016 10:35 PM, Doris Night wrote:

>> I can't picture using it to cream butter and sugar, though.

> Funny that we should be discussing a pretty simple task in the scheme of
> life.

As "funny" as abetting blatant trolls?

I think not. ;)

nb

[Cindy Hamilton]

Yes, that's what I do. If the butter is really hot after
melting, let it cool a bit before adding the eggs, or
they'll scramble. Although if you add the sugar before
the eggs, it should be ok.

I can't guarantee how chewy they'll be, but liberating
the water phase from the butter helps the flour form a
little gluten. I use King Arthur GP flour, which is
higher in protein than, say, Gold Medal, so I get a
little extra chewiness there, too.

Cindy

[Gary]

"itsjoan...@webtv.net" wrote:
>
> On Sunday, March 20, 2016 at 9:42:58 PM UTC-5, Cheryl wrote:
> >
> > My mom always insisted on hanging clothes out to dry, and as kids that
> > was our job. I hated having to bring them in because there were always
> > spiders on them. I think that's why I hate spiders so much. Having the
> > feel of a web in the face if you weren't paying attention or one of
> > those vile beasts crawling out between the freshly made bed sheets.
> >
> > --
> > ღ.¸¸.✫*¨`*✶
> > Cheryl
> >
> Her clothes line must have been under or near trees.
> Sh-h-h-h-udder, I HATE spiders, too.


I hate spiders too with only one exception:

Those cute little fuzzy spiders that you only see occasionally on your
dashboard on hot days. They walk but they also hop. For some reason,
I like them and treat them like car pets. They seem pretty cool.
They never stay long though.

[Gary]

Janet wrote:
>
> I have a dryer but I much prefer to dry the laundry outside on a
> clothesline, for that reason. It smells wonderful and feels very soft.
> You can't buy that fresh-air smell or wind-dried texture in a bottle.

I hang my laundered clothes around the house inside. Windows open for
fresh air if the weather allows.

[Brooklyn1]

Ed Pawlowski wrote:
>Janet wrote:
>
>> I have a dryer but I much prefer to dry the laundry outside on a
>> clothesline, for that reason. It smells wonderful and feels very soft.
>> You can't buy that fresh-air smell or wind-dried texture in a bottle.
>>
>> Janet UK
>
>Actually, you can buy it, the smell anyway. If you don't mind adding
>more chemicals to your laundry.

The only people who don't use clothes dryers are those who are too
miserly to spend the few pennies on electric. They don't realize how
sunlight ruins fabrics, UV rays bleach the colors and destroys the
fibers.

>We use a dryer. More sanitary than pollen, pine needles and other
>pollution in the air.

Not to mention bird poop... birds love clothes lines... first time a
murder of crows poops your freshly laundered clothes you'll never hang
clothes outdoors again. Another thing is dryers suck all that pesky
lint off your laundry. There's really no point in doing laundry if
you hang it outdoors, could easily end up dirtier than before you
laundered it. The only times I hang laundry are items that say not to
machine dry; knits, certain wicking and sports gear fabrics, woolens,
ladies delicates, but then they are hung on a line indoors... I hang
bras in my office where I can keep an eye on them and feel them to
know when they are dry... did yoose know that there are special bra
hangers:
http://www.amazon.com/s/?ie=UTF8&keywords=bra+hangers&tag=mh0b-20&index=aps&hvadid=7005461217&hvqmt=e&hvbmt=be&hvdev=c&ref=pd_sl_937vj1783v_e

[Doris Night]

We also use a dryer. There are too many trees in the yard and too many
birds.

(I personally have been s#!t on several times while sitting on the
deck.)

Doris

[Brooklyn1]

Gary wrote:

>itsjoannotjoann wrote:
>>Cheryl wrote:
>> >
>> > My mom always insisted on hanging clothes out to dry, and as kids that
>> > was our job. I hated having to bring them in because there were always
>> > spiders on them. I think that's why I hate spiders so much. Having the
>> > feel of a web in the face if you weren't paying attention or one of
>> > those vile beasts crawling out between the freshly made bed sheets.
>> >

>> Her clothes line must have been under or near trees.
>> Sh-h-h-h-udder, I HATE spiders, too.
>
>I hate spiders too with only one exception:
>
>Those cute little fuzzy spiders that you only see occasionally on your
>dashboard on hot days. They walk but they also hop. For some reason,
>I like them and treat them like car pets. They seem pretty cool.
>They never stay long though.

I don't mind spiders, here they are considered cat toys. There are
spiders living here, mostly in my basement, they are better insect
exterminators than chemicals. During warm weather they live on the
exterior of each window, they knit fantastic webs.

[Dave Smith]

I wonder how many people here would not care how much work it was if the
labour was being performed by slaves. Nothing is too hard, too heavy,
too awkward, too hot or too wet if it is being done by someone who has
to do what they are ordered to by their master or overseer.

[Gregory Morrow]

Even special braw BARS...:

http://jezebel.com/87-year-old-barkeep-fights-for-her-right-to-hang-bras-f-508879399

"Holler House, which first opened its doors in 1908, started decorating its ceilings with bras 45 years ago when owner Marcy Skowrosnki and some of her probably badass friends had a few too many and threw their bras on the skis hanging from the ceiling. "We all got bombed, all these girls, and we just decided to take our bras off and hang them up," said Skowronski. A perfectly acceptable explanation, in my opinion. Nearly fifty years and no doubt thousands of PBR's later, the bar has amassed a great collection of brassieres, a testament to the patriarchy-subverting power of malt beverages.

But after decades of tossing brassieres to the ceiling, some shenanigan-hating city inspector visited the bar and was all like, "Down with the bras! These despicable boobie contraptions be an abomination!" Actually, she said the bras were a fire hazard and told Skowronski to take them down. But Skowronski tells it better:

So here comes this gal and she's walking in here like Lady Astor's pet horse, you know, and she says she wants those bras down because they're a fire hazard. Now how can a bra be a fire hazard unless someone is wearing it? Honest to God..."


--
Best
Greg

[sf]

On Mon, 21 Mar 2016 09:37:25 -0700 (PDT), Cindy Hamilton

Thanks. I think I have KA this time around. Are you saying KA is
better for breads than cake? Personally, I'm more the pound cake, old
fashioned carrot cake type than Southern style cakes made with cake
flour type anyway, so I'm okay with that.

I was watching some show on TV where the host went into a bakery and
the baker said he used melted butter instead of cutting it in when he
makes biscuits and the finished examples were *tall*. Maybe I'll try
that method the next time I make biscuits (if I remember).

--

sf

[itsjoan...@webtv.net]

On Monday, March 21, 2016 at 12:09:12 PM UTC-5, Gary wrote:

>
> "itsjoan...@webtv.net" wrote:
> >
> > Sh-h-h-h-udder, I HATE spiders, too.
>
>
> I hate spiders too with only one exception:
>
> Those cute little fuzzy spiders that you only see occasionally on your
> dashboard on hot days. They walk but they also hop. For some reason,
> I like them and treat them like car pets. They seem pretty cool.
> They never stay long though.
>
>

I hate them ALL. Those 'cute' little fuzzy spiders
don't stay around here long either. I murder them.

[itsjoan...@webtv.net]

On Monday, March 21, 2016 at 1:34:57 PM UTC-5, Brooklyn1 wrote:
>
> The only people who don't use clothes dryers are those who are too
> miserly to spend the few pennies on electric. They don't realize how
> sunlight ruins fabrics, UV rays bleach the colors and destroys the
> fibers.
>

I have a dryer and it is used exclusively in the winter.
Sheets are always hung outside Spring through late Fall.
Sheets are MUCH easier to fold and put away after line
drying. Who cares if UV rays bleach the colors of sheets?
I can't say I've seen any destruction of fibers. As I
previously stated bras ARE hung out because the damage the
dryer does to the elastic.

>
> >We use a dryer. More sanitary than pollen, pine needles and other
> >pollution in the air.
>

Only time pollen is a problem around here is in the Spring. No pine
trees within a mile.

>
> Not to mention bird poop... birds love clothes lines... first time a
> murder of crows poops your freshly laundered clothes you'll never hang
> clothes outdoors again.
>

Rarely, rarely do I find bird poop on my sheets. No trees for
them to roost in in my yard that is near the clothes line.

>
> Another thing is dryers suck all that pesky
> lint off your laundry.
>

Only thing I have trouble with lint is towels. Towels are
'lint givers' and socks and slacks are ;lint takers.'

>
> There's really no point in doing laundry if
> you hang it outdoors, could easily end up dirtier than before you
> laundered it.
>

Thankfully we can do laundry as we choose. The government has
disbanded the "laundry police" agency.

>
> did yoose know that there are special bra
> hangers:
> http://www.amazon.com/s/?ie=UTF8&keywords=bra+hangers&tag=mh0b-20&index=aps&hvadid=7005461217&hvqmt=e&hvbmt=be&hvdev=c&ref=pd_sl_937vj1783v_e
>

http://www.amazon.com/Laundry-Clothesline-Clothing-Stainless-Clothespins/dp/B00UUSC7YY/ref=sr_1_18?ie=UTF8&qid=1458602788&sr=8-18&keywords=bra+hangers This is the
one I have that I use to hang my bras on outside on the clothes
line. It would also work very well for socks.

[Brooklyn1]

itsjoannotjoann wrote:

>Brooklyn1 wrote:
>
> did yoose know that there are special bra
> hangers:
> http://www.amazon.com/s/?ie=UTF8&keywords=bra+hangers&tag=mh0b-20&index=aps&hvadid=7005461217&hvqmt=e&hvbmt=be&hvdev=c&ref=pd_sl_937vj1783v_e
>>
>>http://www.amazon.com/Laundry-Clothesline-Clothing-Stainless-Clothespins/dp/B00UUSC7YY/ref=sr_1_18?ie=UTF8&qid=1458602788&sr=8-18&keywords=bra+hangers This is the
>>one I have that I use to hang my bras on outside on the clothes
>>line. It would also work very well for socks.

You do realize there's a difference between what gets stuffed into
socks and what gets stuffed into bras... although some stuff socks
into bras... I'm hoping you don't need to. ;)

[MaryL]

On 3/20/2016 5:13 PM, jmcquown wrote:
> On 3/20/2016 5:35 PM, Sqwertz wrote:

>> On 20 Mar 2016 18:33:19 GMT, notbob wrote:
>>
>>> Do I gotta drag out my orbital stand mixer or is there a manual way to
>>> cream butter/sugar?
>>>
>>> IOW, how did chefs cream butter into sugar b4 electricity?
>>

>> Gee, that's a tough one.
>>
>> -sw
>>

> The *big* question is how did they make butter b4 electricity?! ;)
>
> Jill
My grandparents were farmers. I remember watching my grandmother make
butter. She had a big wooden churn that she would pump up and down.
The churn was tall enough that she would sit on a chair and the churn
would sit on the floor beside her. She also had a much smaller
countertop churn, but she preferred the large one. Hers was similar to
this:
https://www.etsy.com/listing/251047209/1800s-barrel-butter-churn?utm_source=google&utm_medium=cpc&utm_campaign=shopping_us_a-home_and_living-kitchen_and_dining-kitchen_decor&utm_custom1=a3835cc0-f795-4da5-b575-48b889ff667f&gclid=CKfuz43R08sCFQ6LaQod06gNdQ

MaryL

[Cindy Hamilton]

Depends on what you're looking for in texture, I suppose. I don't
have much hands-on experience, but the science is easy to understand.

KA unbleached all-purpose flour is 11.7% protein
KA unbleached bread flour is 12.7% protein
Gold Medal AP is 10.5% protein
Gold Medal bread flour is 12% protein
White Lily AP is 8-9% protein
White Lily bread flour is 11.7% protein

Clearly, White Lily thinks 11.7% is enough for bread, but KA finds
that a little... wimpy.

The pizza crust recipe that I use is intended for AP flour, but
I've seen recipes that call for bread flour.

Here's a nice, although somewhat vague table:
<http://www.theartisan.net/ProteinComparisons.htm>
And another reference:
<http://www.thefreshloaf.com/node/17045/protein-content-flour>

> I was watching some show on TV where the host went into a bakery and
> the baker said he used melted butter instead of cutting it in when he
> makes biscuits and the finished examples were *tall*. Maybe I'll try
> that method the next time I make biscuits (if I remember).

Tall, yes, because the extra little bit of gluten makes a structure
to hold on to the gases generated by the baking powder.

Cindy Hamilton

[Cindy Hamilton]

On Monday, March 21, 2016 at 7:15:32 PM UTC-4, itsjoan...@webtv.net wrote:

> I hate them ALL. Those 'cute' little fuzzy spiders
> don't stay around here long either. I murder them.

You're like my husband. No spider is safe around him.

I'll kill them if they come at me in the shower, but if they're
just hanging around on the ceiling, I can't be bothered. Sometimes
I'll off them if they're on the bathroom vanity, for his sake.

Cindy Hamilton

[Cindy Hamilton]

On Monday, March 21, 2016 at 7:28:27 PM UTC-4, itsjoan...@webtv.net wrote:

> I have a dryer and it is used exclusively in the winter.
> Sheets are always hung outside Spring through late Fall.
> Sheets are MUCH easier to fold and put away after line
> drying.

Fold and put away? I take 'em out of the dryer and put 'em
back on the bed.

> Who cares if UV rays bleach the colors of sheets?

Black sheets. Burgundy sheets. Forest green sheets.
What we buy depends a little bit on what's in fashion,
but it's always a dark color.

Cindy Hamilton

[Dave Smith]

On 2016-03-22 6:33 AM, Cindy Hamilton wrote:

>> I hate them ALL. Those 'cute' little fuzzy spiders
>> don't stay around here long either. I murder them.
>
> You're like my husband. No spider is safe around him.
>
> I'll kill them if they come at me in the shower, but if they're
> just hanging around on the ceiling, I can't be bothered. Sometimes
> I'll off them if they're on the bathroom vanity, for his sake.

I normally try to ignore spiders on our bedroom ceiling. It seems too
much hassle to get up and get rid of them. A couple months ago I was
reading in bed and noticed one. I checked on him a few times. He was
right overhead. Then he seemed to be getting bigger. The bigger had
dropped a line and was dangling about a foot over my face. He is now
squished between two pages of the book I was reading.

[graham]

French bread flour is a bit lower than this. AP up here is 12% and makes
a good bread. The bread flour I get is close to 14%.

>
> The pizza crust recipe that I use is intended for AP flour, but
> I've seen recipes that call for bread flour.
>

I've been making them with imported Italian "00" flour, which is softer
than bread flour. So next time, try cake flour or that White Lily AP if
you can't get the Italian stuff.
Graham

[Janet B]

I always go for the darks colors.
I wish I could find some forest green sheets. They are not in style
at the moment.
Janet US

[Janet B]

On Tue, 22 Mar 2016 03:31:28 -0700 (PDT), Cindy Hamilton
<angelica...@yahoo.com> wrote:

>On Monday, March 21, 2016 at 6:42:28 PM UTC-4, sf wrote:

snip

>> I was watching some show on TV where the host went into a bakery and
>> the baker said he used melted butter instead of cutting it in when he
>> makes biscuits and the finished examples were *tall*. Maybe I'll try
>> that method the next time I make biscuits (if I remember).
>
>Tall, yes, because the extra little bit of gluten makes a structure
>to hold on to the gases generated by the baking powder.
>
>Cindy Hamilton

I 'thought' that the melted butter coated the flour and kept the
gluten from developing. That reason is in the back of my mind. I
have nothing to support that.
Janet US

[notbob]

Fer all you spider-haters, like myself:

http://bugasalt.com/

I bought it fer flies, but it works great on fly-sized spiders.

NOTE: It will NOT kill wasps, so I doubt them big ol' golden orb
spiders or tarantulas are in any kinda trouble.

nb

[Ed Pawlowski]

On 3/22/2016 9:49 AM, Janet B wrote:

>>
>> Black sheets. Burgundy sheets. Forest green sheets.
>> What we buy depends a little bit on what's in fashion,
>> but it's always a dark color.
>>
>> Cindy Hamilton
>
> I always go for the darks colors.
> I wish I could find some forest green sheets. They are not in style
> at the moment.
> Janet US
>

A couple of years ago we replaced the king bed with two adjustable XL
twins. Best selection of sheets was overstock.com

[itsjoan...@webtv.net]

On Tuesday, March 22, 2016 at 5:40:41 AM UTC-5, Cindy Hamilton wrote:
>
> On Monday, March 21, 2016 at 7:28:27 PM UTC-4, itsjoan...@webtv.net wrote:
>
> > I have a dryer and it is used exclusively in the winter.
> > Sheets are always hung outside Spring through late Fall.
> > Sheets are MUCH easier to fold and put away after line
> > drying.
>
> Fold and put away? I take 'em out of the dryer and put 'em
> back on the bed.
>

I rotate the stock. Hahahaaaaa

>
> > Who cares if UV rays bleach the colors of sheets?
>
> Black sheets. Burgundy sheets. Forest green sheets.
> What we buy depends a little bit on what's in fashion,
> but it's always a dark color.
>
> Cindy Hamilton
>

I have one set of navy Tommy Bahama sheets and wouldn't
mind another set of dark ones. Just haven't found any
yet that are begging me to buy them.

[itsjoan...@webtv.net]

On Tuesday, March 22, 2016 at 7:16:08 AM UTC-5, Dave Smith wrote:
>
> I normally try to ignore spiders on our bedroom ceiling. It seems too
> much hassle to get up and get rid of them. A couple months ago I was
> reading in bed and noticed one. I checked on him a few times. He was
> right overhead. Then he seemed to be getting bigger. The bigger had
> dropped a line and was dangling about a foot over my face. He is now
> squished between two pages of the book I was reading.
>
>

The wand attachment on the vacuum cleaner does a great
job of eliminating those horrors.

[Sqwertz]

On 3/22/2016 10:07 AM, Sqwertz wrote:
> taking turns shaking it.
>
> -sw

I have been stuffing my fat little fucking face again with food I
'borrowed' from:

https://www.austinfoodbank.org/news/honoring-steve-wertz-volunteer-quarter


OK I admit it, I am eating my way through Texas.

Make me a zip code, or two.

[Nancy2]

Sf, you can certainly melt the butter...my recipe says to melt it. People will
argue this all day long, but I am old and know what I am talking about when
it comes to cookies.

Use oleo, not butter, for soft, chewy CC cookies. Store in air-tight containers
so,they stay soft and chewy.

Butter or mostly butter makes them crisp after the first day.

N.

[Janet]

In article <dlc61t...@mid.individual.net>, stancole1
@invalid.yahoo.com says...

Every summer some women at the local museum demonstrate how to make
butter using the wooden churn you can see in this pic.

https://www.tripadvisor.com/LocationPhotoDirectLink-g551754-d536478-
i141535256-Isle_of_Arran_Heritage_Museum-
Brodick_Isle_of_Arran_Scotland.html

or

http://tinyurl.com/jkqjurw

Janet UK

[Cindy Hamilton]

That's what happens when you cut cold butter into
flour. Melting the butter separates the fat from the
water held in suspension, and makes the water available
to gliadin in the flour.

Cindy Hamilton