Shortbread cookies
notbob
better.
I used quality butter, quality flour, cheap pwdr suger. I suspect the
suger. Maybe cheap pwdr suger has MORE cornstarch. I don't know.
I'll probably use bakers or bar sugar next time. One recipe added one
egg. All opinions welcome. ;)
nb
Janet Bostwick
"notbob" <not...@nothome.com> wrote in message
news:slrnhfgfqi...@myvai2.notbob.com...
Texture? Sweetness? Flavor? What?
Janet
Stu
-->I made shortbread cookies couple nights ago. not bad, but coulda been
-->better.
-->
-->I used quality butter, quality flour, cheap pwdr suger. I suspect the
-->suger. Maybe cheap pwdr suger has MORE cornstarch. I don't know.
-->I'll probably use bakers or bar sugar next time. One recipe added one
-->egg. All opinions welcome. ;)
-->
-->nb
Was everything room temperature, because that will throw off a good recipe.
notbob
> You didn't say what is was about the cookies that you didn't care for.
> Texture? Sweetness? Flavor? What?
Good point, Janet. They were pretty good.
I can only say, they had a slightly "powdery" flavor, like a roux
based gravy/sauce not cooked long enough to kill the flour taste.
That's why I suspectected the pwdr suger, as I let the cookie dough
set for 3 hrs, much longer than the 1 hr recommended.
Bottom line.... they're gone ...ate 'em all! I jes want better.
nb
sf
You forgot to include the recipe. Which kind of sugar did the recipe
call for originally?
--
I love cooking with wine.
Sometimes I even put it in the food.
notbob
> On Mon, 09 Nov 2009 16:12:02 GMT, notbob <not...@nothome.com> wrote:
>>I used quality butter, quality flour, cheap pwdr suger.
> You forgot to include the recipe. Which kind of sugar did the recipe
> call for originally?
You need to put down the pipe. ;)
nb
Christine Dabney
It might help if we all know the proportions of the ingredients. Just
listing the ingredients doesn't always tell the whole story.
Christine
--
http://nightstirrings.blogspot.com
notbob
> It might help if we all know the proportions of the ingredients. Just
> listing the ingredients doesn't always tell the whole story.
[sigh]
The recipe for shortbread is so ubiquitous, I'm astonished it needs repeating.
2 C flour
2 cubes butter
1/2 C sugar
1 t vanilla whatever
salt
As I said, I used cheap pwdr sugar, letting them "age" fer 3 hrs.
I'll use fine/ultra-fine sugar, next time. Simplyrecipes added an
extra C of flour and one egg. I may try that, but it's not what I
did.
Seems the cookies age, somewhat. They tasted less "floury" next day.
They're not Royal Edinburgh (the best I've tasted), but BTPEWSS.
nb --ate 'em all!
sf
>[sigh]
>
>The recipe for shortbread is so ubiquitous, I'm astonished it needs repeating.
So, you wanted us to guess and if we guessed wrong you would get mad
at us? That's not playing fair, nb.
sf
I thought it was a reasonable request.
sf
>The recipe for shortbread is so ubiquitous, I'm astonished it needs repeating.
>
>2 C flour
>2 cubes butter
>1/2 C sugar
>1 t vanilla whatever
>salt
>
>As I said, I used cheap pwdr sugar, letting them "age" fer 3 hrs.
>I'll use fine/ultra-fine sugar, next time. Simplyrecipes added an
>extra C of flour and one egg. I may try that, but it's not what I
>did.
>
>Seems the cookies age, somewhat. They tasted less "floury" next day.
>They're not Royal Edinburgh (the best I've tasted), but BTPEWSS.
>
>nb --ate 'em all!
>
If you've made the recipe as written in the past and with success,
then you *know* it's your choice of sugar. If you haven't, I suggest
you make it *as written* and decide if you like them then. Could be
your recipe just plain sucks.
merryb
What was your mixing method? Did you cream the crap out of the butter
to start?
Christine Dabney
>[sigh]
>
>The recipe for shortbread is so ubiquitous, I'm astonished it needs repeating.
Some of us (me included) don't make shortbread. I would have to look
at a recipe. I don't know what the ingredients usually include.
>
>2 C flour
>2 cubes butter
>1/2 C sugar
>1 t vanilla whatever
>salt
>
>As I said, I used cheap pwdr sugar, letting them "age" fer 3 hrs.
>I'll use fine/ultra-fine sugar, next time. Simplyrecipes added an
>extra C of flour and one egg. I may try that, but it's not what I
>did.
Okay, the ingredient list says sugar. Does it say powdered sugar in
your copy? If not, I wouldn't use powdered sugar, just regular sugar.
Powered sugar is NOT superfine sugar, it is another name for
confectioner's sugar. Different thing than regular sugar.
Christine
--
http://nightstirrings.blogspot.com
hahabogus
news:gcugf5pqldvjv3e4m...@4ax.com on Nov Mon 2009 02:24 pm
Whara about those shortbreads made with corn starch?
--
Is that your nose, or are you eatting a banana? -Jimmy Durante
Omelet
notbob <not...@nothome.com> wrote:
Mom never added eggs. :-) Did you use salted or unsalted butter?
Salt can ruin the texture of these imho.
Mom used unsalted butter, powdered sugar and well sifted flour.
--
Peace! Om
"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein
Web Albums: <http://picasaweb.google.com/OMPOmelet>
recfood...@yahoogroups.com
Subscribe: recfoodrecip...@yahoogroups.com
Omelet
notbob <not...@nothome.com> wrote:
Refrigerate it overnight.
Omelet
notbob <not...@nothome.com> wrote:
Leave out the salt!!!
Trust me.
--Bryan
That doesn't seem like enough butter to me. Nowhere near enough
butter.
>
> nb --ate 'em all!
--Bryan
notbob
> Okay, the ingredient list says sugar. Does it say powdered sugar in
Question: How many times do I have to indicate I used powdered sugar
before you ppl GET the fact I used POWDERED SUGAR!!!????
http://www.joyofbaking.com/shortbreads/shortbreadcookies.html
Holyfreakinchrystonacrutch!! ...feel like I'm talking to 'tards!
nb
--Bryan
One who has been tarded more than once is a retard, right? Anyway,
that recipe says two STICKS not two CUBES.
That's your problem. I thought that looked like too little butter.
>
> nb
--Bryan
Janet Bostwick
sugar is not the same as one cup of granulated sugar. I don't know what the
sub. rate is. And, not sure about this, but it may be that creaming
granulated sugar with butter creates a different substance texture-wise than
creaming powdered sugar with butter. Baking is funny, substitutions can get
you into trouble.
Janet
Mary~~ Smokey
OF BUTTER ?
--Bryan
A cube is a quarter stick. So two cubes is a half a stick. If Notbob
used two cubes instead of two sticks, he used only one quarter the
butter he should have.
--Bryan
sf
wrote:
What about them? Did he make it as written first and change it the
second time?
sf
NB, we feel like we're speaking to a 'tard. Don't use powdered sugar
unless you know the original recipe works in the first place. After
that, change up your sugars and if your cookies suck you know for sure
it's the sugar. As it is, you didn't do it methodically so the
results are on you.
sf
Smokey) wrote:
>WHAT IS TWO CUBES OF BUTTER ?
2 sticks or half a pound.
sf
wrote:
Huh, I've never heard that. Cube and stick have always been
interchangeable in my cooking lexicon.
--Bryan
> On Mon, 9 Nov 2009 15:19:08 -0800 (PST), --Bryan <class...@brick.net>
> wrote:
>
> >On Nov 9, 5:05 pm, mtmama9...@webtv.net (Mary~~ Smokey) wrote:
> >> WHAT IS TWO CUBES
> >> OF BUTTER ?
>
> >A cube is a quarter stick. So two cubes is a half a stick. If Notbob
> >used two cubes instead of two sticks, he used only one quarter the
> >butter he should have.
>
> Huh, I've never heard that. Cube and stick have always been
> interchangeable in my cooking lexicon.
>
identical sides.
All cubes are cuboid prisms, but not all cuboid prisms are cubes.
--Bryan
Christine Dabney
Calm down.
Your list of ingredients says only sugar, at least in the ones you
furnished here.
I am asking you not if you used powered sugar at all. Read again what
I said. I know you used powered sugar.
I am asking if the recipe called for powdered sugar. Got it? Not
what you used, but what the recipe called for.
If it called for only sugar and you used powdered sugar, I can see why
it turned out the way it did. You didn't use what it called for.
Christine
--
http://nightstirrings.blogspot.com
Christine Dabney
<nos...@nospam.net> wrote:
>I understood that you used powdered sugar. However, one cup of powdered
>sugar is not the same as one cup of granulated sugar. I don't know what the
>sub. rate is. And, not sure about this, but it may be that creaming
>granulated sugar with butter creates a different substance texture-wise than
>creaming powdered sugar with butter. Baking is funny, substitutions can get
>you into trouble.
>Janet
>
Powdered sugar also has cornstarch in it.
Christine
--
http://nightstirrings.blogspot.com
sf
wrote:
>On Nov 9, 5:42�pm, sf <s...@geemail.com> wrote:
>> On Mon, 9 Nov 2009 15:19:08 -0800 (PST), --Bryan <class...@brick.net>
>> wrote:
>>
>> >On Nov 9, 5:05�pm, mtmama9...@webtv.net (Mary~~ Smokey) wrote:
>> >> WHAT IS TWO CUBES
>> >> OF BUTTER �?
>>
>> >A cube is a quarter stick. �So two cubes is a half a stick. �If Notbob
>> >used two cubes instead of two sticks, he used only one quarter the
>> >butter he should have.
>>
>> Huh, I've never heard that. �Cube and stick have always been
>> interchangeable in my cooking lexicon.
>>
>A stick of butter is not a cube, it is a cuboid prism. A cube has six
>identical sides.
>
>All cubes are cuboid prisms, but not all cuboid prisms are cubes.
>
Bryan, I know perfectly well what a geometric cube is... but I've
always heard cube and stick as interchangeable terminology.
Omelet
sf <s...@geemail.com> wrote:
> On Mon, 9 Nov 2009 15:19:08 -0800 (PST), --Bryan <clas...@brick.net>
> wrote:
>
> >On Nov 9, 5:05�pm, mtmama9...@webtv.net (Mary~~ Smokey) wrote:
> >> WHAT IS TWO CUBES
> >> OF BUTTER �?
> >
> >A cube is a quarter stick. So two cubes is a half a stick. If Notbob
> >used two cubes instead of two sticks, he used only one quarter the
> >butter he should have.
> >
> Huh, I've never heard that. Cube and stick have always been
> interchangeable in my cooking lexicon.
Same here.
notbob
> Powdered sugar also has cornstarch in it.
[groan]
Gee! ...I didn't know.
nb
notbob
> NB, we feel like we're speaking to a 'tard. Don't use powdered sugar
> unless you know the original recipe works in the first place.
Sorry... my prescient co-baker was on vacation.
> for sure it's the sugar. As it is, you didn't do it methodically so
> the results are on you.
You really are on drugs, aren,t you.
nb
Christine Dabney
This is what we have been trying to tell you. Powdered sugar does NOT
equal regular sugar. It is also known as Confectioner's sugar.
Hence, the results you got. No wonder it tasted floury.....
Christine
--
http://nightstirrings.blogspot.com
notbob
> I am asking you not if you used powered sugar at all. Read again what
> I said. I know you used powered sugar.
>
> I am asking if the recipe called for powdered sugar. Got it? Not
> what you used, but what the recipe called for.
The recipe I posted is the very first recipe listed on google. Yes.
I used powdered sugar. Yes, the recipe called for powdered sugar (or
bar sugar). Yes, I indicated about 300 times in this thread I used
powdered sugar. No, I did not sub powdered sugar for a recipe that
indicated other than powdered sugar. Would I use something other than
powdered sugar in the next attempt? Yes, I will use something other
than powdered sugar. Did I use high quality powdered sugar? No, I
used cheap powdered sugar. Can I spell powdered sugar? Yes.
P-O-W-D-E-R-E-D S-U-G-A-R. Did the powdered sugar come in a box? No,
the cheap crappy powdered sugar came in a bag, labeled Cheap Crappy
Powdered Sugar.
Are you people addled?
nb
notbob
I was gonna ask about a recipe for oatmeal cookies.
Not even at gunpoint.
nb
Christine Dabney
>Are you people addled?
>
>nb
NO we are not.
When you listed ingredients, you only listed sugar. To us who
regularly bake, that doesn't mean powdered sugar. It means regular
sugar, that does NOT have cornstarch added. Powdered sugar will give
a different result than regular sugar, but you don't seem to be
getting that into your head.
That is why I asked you if the ingredients called for just plain
sugar, or powdered sugar.
Want me to go back and post your response as to what the recipe and
ingredients were? You didn't list powdered sugar, just sugar.
This is part of knowing your ingredients....
Christine
--
http://nightstirrings.blogspot.com
notbob
> When you listed ingredients, you only listed sugar.
My original post:
"I used quality butter, quality flour, cheap pwdr suger"
Sorry if I was too vague.
nb
arti...@ix.netcom.com
> On 2009-11-09, Christine Dabney <artis...@ix.netcom.com> wrote:
> The recipe I posted is the very first recipe listed on google. Yes.
> I used powdered sugar. Yes, the recipe called for powdered sugar (or
> bar sugar). Yes, I indicated about 300 times in this thread I used
> powdered sugar. No, I did not sub powdered sugar for a recipe that
> indicated other than powdered sugar. Would I use something other than
> powdered sugar in the next attempt?
>
> nb
Notbob,
This is the recipe that you posted when I asked what the ingredients
were:
The recipe for shortbread is so ubiquitous, I'm astonished it needs
repeating.
2 C flour
2 cubes butter
1/2 C sugar
1 t vanilla whatever
salt
If you noticed, you didn't at all say in the ingredient list that it
called for confectioner's sugar.
Thus, when you say sugar, we are assuming that means regular sugar.
Christine
Christine Dabney
Again. We KNOW what you used.
But the recipe you quoted, only said sugar. Didn't list powdered
sugar as the ingredient called for. Want me to post again what you
listed as the ingredient list that was called for?????
This is what you posted, after we asked what the recipe said:
The recipe for shortbread is so ubiquitous, I'm astonished it needs
repeating.
2 C flour
2 cubes butter
1/2 C sugar
1 t vanilla whatever
salt
Note again. It does not ask you to use powdered sugar...it just says
sugar. Use what the recipe calls for next time.
Christine
--
http://nightstirrings.blogspot.com
Ranee at Arabian Knits
notbob <not...@nothome.com> wrote:
> The recipe I posted is the very first recipe listed on google. Yes.
> I used powdered sugar. Yes, the recipe called for powdered sugar (or
> bar sugar). Yes, I indicated about 300 times in this thread I used
> powdered sugar. No, I did not sub powdered sugar for a recipe that
> indicated other than powdered sugar. Would I use something other than
> powdered sugar in the next attempt? Yes, I will use something other
> than powdered sugar. Did I use high quality powdered sugar? No, I
> used cheap powdered sugar. Can I spell powdered sugar? Yes.
> P-O-W-D-E-R-E-D S-U-G-A-R. Did the powdered sugar come in a box? No,
> the cheap crappy powdered sugar came in a bag, labeled Cheap Crappy
> Powdered Sugar.
>
> Are you people addled?
Evidently you are. You seem already to know the answer to your
question. You insult and yell at those who are trying to help you. You
posted a recipe for shortbread which you didn't use, in response to
someone asking the reasonable question of what recipe you used to try to
assist you in finding out what the problem was. Since you stated you
used powdered sugar, but the recipe you posted did not indicate powdered
sugar, people reasonably concluded that using it was the problem. It is
not their fault that you didn't post your recipe, nor that they couldn't
read your mind.
Regards,
Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
notbob
>
> 2 C flour
> 2 cubes butter
> 1/2 C sugar
> 1 t vanilla whatever
> salt
>
> Note again. It does not ask you to use powdered sugar...it just says
> sugar. Use what the recipe calls for next time.
It also doesn't really say:
"cubes"
"whatever"
...and it actually gives a measurable amount of salt. Did you really
think the recipe was worded thusly, and not just my quicky
summerization? If so, how come you aren't raking me over the coals on these
verbal points? You and sf in some sort of anal collusion? ;)
nb
Christine Dabney
>...and it actually gives a measurable amount of salt. Did you really
>think the recipe was worded thusly, and not just my quicky
>summerization? If so, how come you aren't raking me over the coals on these
>verbal points? You and sf in some sort of anal collusion? ;)
>
>nb
So why didn't you post the exact recipe when we asked? We can't read
your mind. Sometimes the exact instructions, ingredients make a big
difference.
Sugar does not equal powdered sugar. How hard is that for you to
understand? If a recipe calls for just sugar, it doesn't mean to use
powdered sugar.
So, if you want us to not think you are the one that is addled, how
about posting the exact recipe, rather than your rewording of it.
And maybe we do know something? A lot of us have been baking and
baking and baking for a lot of years..and we do understand that
substituting one ingredient for another one sometimes does not work
well. Baking is a more precise thing than just cooking.
Christine
--
http://nightstirrings.blogspot.com
notbob
> So why didn't you post the exact recipe when we asked?
Just to piss you and sf off!
Apparently it worked. BTW, I did finally post the exact recipe, but
you and others continue to drag this out.
nb
Christine Dabney
>Apparently it worked. BTW, I did finally post the exact recipe, but
>you and others continue to drag this out.
>
>nb
yes, I know you posted what you said the exact recipe was. And that
recipe didn't call for powdered sugar, at least in what you wrote down
as the exact recipe. Sugar means plain table sugar, not powdered
sugar.
Next time use what the recipe calls for.
Christine
--
http://nightstirrings.blogspot.com
notbob
> Next time use what the recipe calls for.
I did.
nb
Lou Decruss
Jayzo!.. You're sounding like andy.
I'm not a cookie person but I'll attempt to make them for folks.
Vanishing oatmeal cookies are the best I've ever made and even I'll
eat them. The recipe follows.
I googled to see who posted a recipe for Millionaire's Shortbread Bars
but I can't figure out if it was Janet Bostwick or Baraclough or they
are the same poster? Either way I've used the recipe and is worked
well. That one uses granulated sugar. The shortbread was good. Maybe
try that part and see if you like it.
http://www.joyofbaking.com/Millionaire%27sShorbreadBars.html
I find shortbread pretty boring on its own and I think it does have a
hint of a four taste. IMO. There are variables like humidity and
altitide that you might also be dealing with. (I dunno)
You also might try a twist like Gale Gands Cornmeal shortbread which
uses powdered sugar. I've made it many times using "cheap" powdered
sugar and they rock. They're great with a cup of coffee, a glass of
milk, or a can of cheap-ass beer.
http://www.foodnetwork.com/recipes/gale-gand/cornmeal-shortbread-recipe/index.html
Stop being such a crap-ass.
Lou
Vanishing Oatmeal Raisin Cookies
* Ingredients 1/2 cup (1 stick) plus 6 tablespoons butter,
softened
* 3/4 cup firmly packed brown sugar
* 1/2 cup granulated sugar
* 2 eggs
* 1 teaspoon vanilla
* 1-1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt (optional)
* 3 cups Quaker� Oats (quick or old fashioned, uncooked)
* 1 cup raisins
Preparation
Heat oven to 350�F. In large bowl, beat butter and sugars on medium
speed of electric mixer until creamy. Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well. Add oats
and raisins; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on
cookie sheets; remove to wire rack. Cool completely. Store tightly
covered.
* Prep Time: 20 min
* Cook Time Time: 08 min
----------------------------------------------
arti...@ix.netcom.com
> On Tue, 10 Nov 2009 00:37:00 GMT, notbob <not...@nothome.com> wrote:
> >> The recipe I posted is the very first recipe listed on google. Yes.
> >> I used powdered sugar. Yes, the recipe called for powdered sugar (or
> >> bar sugar).
Notbob,
Bar sugar is not powdered sugar. You are still equating powdered
sugar with regular sugar. Look it up.
Christine
notbob
> Jayzo!.. You're sounding like andy.
"Jayzo!" ?? And I sound like Andy?
> Stop being such a crap-ass.
I posted the recipe, from joyofbaking, btw. Is there anyone in the
group that can freakin read?
"1/2 cup (60 grams) powdered (confectioners or icing)"
You can kiss my ass!
nb
Arri London
--Bryan wrote:
>
> On Nov 9, 4:12 pm, notbob <not...@nothome.com> wrote:
> > On 2009-11-09, Christine Dabney <artis...@ix.netcom.com> wrote:
> >
> > > Okay, the ingredient list says sugar. Does it say powdered sugar in
> >
> > Question: How many times do I have to indicate I used powdered sugar
> > before you ppl GET the fact I used POWDERED SUGAR!!!????
> >
> > http://www.joyofbaking.com/shortbreads/shortbreadcookies.html
> >
> > Holyfreakinchrystonacrutch!! ...feel like I'm talking to 'tards!
>
> One who has been tarded more than once is a retard, right? Anyway,
> that recipe says two STICKS not two CUBES.
> That's your problem. I thought that looked like too little butter.
> >
> > nb
>
> --Bryan
In some parts of the US that 1/4 lb quantity of butter *is* known as a
cube rather than a stick. The amount of butter is the same either way.
Arri London
No but you seem to be. Not one of the shortbread recipes we have or use
asks for powdered sugar. You wanted a critique and got several. Then got
rude when the requested critiques were presented. Can't have it both
ways.
Arri London
--Bryan wrote:
>
> On Nov 9, 5:05 pm, mtmama9...@webtv.net (Mary~~ Smokey) wrote:
> > WHAT IS TWO CUBES
> > OF BUTTER ?
>
> A cube is a quarter stick. So two cubes is a half a stick. If Notbob
> used two cubes instead of two sticks, he used only one quarter the
> butter he should have.
>
> --Bryan
Wrong! A cube of butter is a stick of butter is 1/4 lb of butter (in the
US). It is a regional thing for something that isn't cube-shaped to be
called a cube of butter.
Lou Decruss
>On 2009-11-10, Lou Decruss <LouDe...@biteme.com> wrote:
>
>> Jayzo!.. You're sounding like andy.
>
>"Jayzo!" ?? And I sound like Andy?
Would you have rather I said you sound just as fucking crazy as andy?
I do try to behave myself here but if you really want to bump heads
yours will roll first.
>
>> Stop being such a crap-ass.
>
>I posted the recipe, from joyofbaking, btw.
That has nothing to do with you being a piss-ant with folks trying to
help you.
>Is there anyone in the
>group that can freakin read?
Sure. Some can even make cookies.
>"1/2 cup (60 grams) powdered (confectioners or icing)"
>
>You can kiss my ass!
You need to climb in bed and snuggle up with andy and sleep your buzz
off. While you're doing that I'll read some posts from rational
posters. Currently you're not capable of conversation. Sorry your
cookies sucked but it was YOUR fault, not anyone here.
Lou
notbob
> posters. Currently you're not capable of conversation. Sorry your
> cookies sucked but it was YOUR fault, not anyone here.
Don't recall saying my cookies sucked, and am quite capable of
conversing with anyone who has a grasp on reality, which, like most of
the others who have perverted what I've said into their own personal
warped fantasy, is not you.
nb
Wayne Boatwright
No offense to nb, but he seems to be doing that a lot lately. Just anxious
to create an argumentative atmosphere.
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright
sf
No, but I'm beginning to think you are. If not, you're delusional.
--
I love cooking with wine.
Sometimes I even put it in the food.
sf
>On 2009-11-09, Christine Dabney <arti...@ix.netcom.com> wrote:
>
>> Okay, the ingredient list says sugar. Does it say powdered sugar in
>
>Question: How many times do I have to indicate I used powdered sugar
>before you ppl GET the fact I used POWDERED SUGAR!!!????
>
>http://www.joyofbaking.com/shortbreads/shortbreadcookies.html
>
>Holyfreakinchrystonacrutch!! ...feel like I'm talking to 'tards!
>
Pull yourself together, boy. Here is your first quote on the subject
of cookie recipes
QUOTE:
The recipe for shortbread is so ubiquitous, I'm astonished it needs
repeating.
2 C flour
2 cubes butter
1/2 C *sugar*
1 t vanilla whatever
salt
END QUOTE.
Now you're changing your story. We don't know what to believe now and
we sure as H*ll don't believe you.
sf
>You and sf in some sort of anal collusion? ;)
No, we are not. :) Unusual, I know... but possible.
sf
>On 2009-11-10, Christine Dabney <arti...@ix.netcom.com> wrote:
>
>> So why didn't you post the exact recipe when we asked?
>
>Just to piss you and sf off!
Well, it worked.
>
>Apparently it worked.
Oh yeah, LOL
>BTW, I did finally post the exact recipe, but
>you and others continue to drag this out.
>
Hey, you opened a hornet's nest.... Did you forget your gear?
sf
<waynebo...@arizona.usa.com> wrote:
>No offense to nb, but he seems to be doing that a lot lately. Just anxious
>to create an argumentative atmosphere.
I think nb needs us to give him a break, he's in a really stressful
period with his caregiving and it's flowing over into his usenet
relationships.
cybercat
"sf" <s...@geemail.com> wrote in message
news:o5thf5l7dvuagqd2b...@4ax.com...
> On Tue, 10 Nov 2009 03:28:29 GMT, Wayne Boatwright
> <waynebo...@arizona.usa.com> wrote:
>
>>No offense to nb, but he seems to be doing that a lot lately. Just
>>anxious
>>to create an argumentative atmosphere.
>
> I think nb needs us to give him a break, he's in a really stressful
> period with his caregiving and it's flowing over into his usenet
> relationships.
>
Wayne Boatwright
> On Tue, 10 Nov 2009 03:28:29 GMT, Wayne Boatwright
> <waynebo...@arizona.usa.com> wrote:
>
>>No offense to nb, but he seems to be doing that a lot lately. Just
>>anxious to create an argumentative atmosphere.
>
> I think nb needs us to give him a break, he's in a really stressful
> period with his caregiving and it's flowing over into his usenet
> relationships.
>
I think you're right, and I wasn't being critical so much as just making a
personal observation.
So what's Andy's excuse? There's only so much slack you can cut.
Melba's Jammin'
mtmam...@webtv.net (Mary~~ Smokey) wrote:
> WHAT IS TWO CUBES
> OF BUTTER ?
Two cubes = 1 cup = 2 sticks = 8 ounces = 1/2#. All the same amount.
Butter is sold in a solid one-pound block (cheaper) or in 1/4# portions,
called either cubes or sticks. Where I live, a divided pound is sold
in 1-1/4"" x 1-1/4" x 5-5/8" portions - a stick of butter. In some
parts of the country (western states?), the portion is shaped like a
cube.
I hope that helps. I was confused the first time I saw the term, too.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
10-30-2009
notbob
Jean B.
> On Mon, 09 Nov 2009 19:19:50 GMT, notbob <not...@nothome.com> wrote:
>
>> The recipe for shortbread is so ubiquitous, I'm astonished it needs repeating.
>>
>> 2 C flour
>> 2 cubes butter
>> 1 t vanilla whatever
>> salt
>>
>> I'll use fine/ultra-fine sugar, next time. Simplyrecipes added an
>> extra C of flour and one egg. I may try that, but it's not what I
>> did.
>>
>> Seems the cookies age, somewhat. They tasted less "floury" next day.
>> They're not Royal Edinburgh (the best I've tasted), but BTPEWSS.
>>
>> nb --ate 'em all!
>>
> If you've made the recipe as written in the past and with success,
> then you *know* it's your choice of sugar. If you haven't, I suggest
> you make it *as written* and decide if you like them then. Could be
> your recipe just plain sucks.
>
IMNSHO, when a recipe says "sugar" it does not mean powdered sugar!
--
Jean B.
Jean B.
>>
>> The recipe for shortbread is so ubiquitous, I'm astonished it needs repeating.
>
> at a recipe. I don't know what the ingredients usually include.
>> 2 C flour
>> 2 cubes butter
>> 1/2 C sugar
>> 1 t vanilla whatever
>> salt
>>
>> As I said, I used cheap pwdr sugar, letting them "age" fer 3 hrs.
>> I'll use fine/ultra-fine sugar, next time. Simplyrecipes added an
>> extra C of flour and one egg. I may try that, but it's not what I
>> did.
>
> Powered sugar is NOT superfine sugar, it is another name for
> confectioner's sugar. Different thing than regular sugar.
>
Heh! Should have read on in the thread.
--
Jean B.
Jean B.
>> The recipe I posted is the very first recipe listed on google. Yes.
>> I used powdered sugar. Yes, the recipe called for powdered sugar (or
>> bar sugar). Yes, I indicated about 300 times in this thread I used
>> powdered sugar. No, I did not sub powdered sugar for a recipe that
>> indicated other than powdered sugar. Would I use something other than
>> powdered sugar in the next attempt?
>>
I have not heard the term "bar sugar", but I assume that would be
superfine sugar, which is still not the same as confectioner's sugar.
--
Jean B.
Jean B.
> No but you seem to be. Not one of the shortbread recipes we have or use
> asks for powdered sugar. You wanted a critique and got several. Then got
> rude when the requested critiques were presented. Can't have it both
> ways.
I think I have seen shortbreads that contain powdered sugar, but
they would have different formulae--and not just sub. powdered for
granulated sugar.
--
Jean B.
notbob
> Hey, you opened a hornet's nest.... Did you forget your gear?
Apparently.
nb
notbob
> The recipe for shortbread is so ubiquitous, I'm astonished it needs
> repeating.
>
> 2 C flour
> 2 cubes butter
> 1/2 C *sugar*
> 1 t vanilla whatever
> salt
> Now you're changing your story.
My mistake.
I was laboring under the sad delusion you and others could put
"ubiquitous", "cubes", and "whatever" together and realize I was
posting the gist of many recipes and the fact I stated I used powdered
sugar did, in fact, mean I followed a recipe which called for powdered
sugar, which many do, as Om confirmed.
Silly me.
BTW, the only thing I changed was my shorts, when seeing the entire
rfc cackle queen population descend on me like chicks on a blooded
brood-mate. :\
nb
Janet Bostwick
"notbob" <not...@nothome.com> wrote in message
news:slrnhfj02k...@myvai2.notbob.com...
Janet
notbob
> You must have been a heck of a lot of fun in chemistry lab in school.
I flunked. Teach was a hottie.
nb
sf
<nods> You're durned tootin', toots.
merryb
> On 2009-11-09, Christine Dabney <artis...@ix.netcom.com> wrote:
>
> > Okay, the ingredient list says sugar. Does it say powdered sugar in
>
> before you ppl GET the fact I used POWDERED SUGAR!!!????
>
> http://www.joyofbaking.com/shortbreads/shortbreadcookies.html
>
> Holyfreakinchrystonacrutch!! ...feel like I'm talking to 'tards!
>
Hey- I asked you a legit question...if your method is screwed up, you
won't get good results no matter what...
Dave Smith
> On 2009-11-09, Christine Dabney <arti...@ix.netcom.com> wrote:
>
>> Okay, the ingredient list says sugar. Does it say powdered sugar in
>
> Question: How many times do I have to indicate I used powdered sugar
> before you ppl GET the fact I used POWDERED SUGAR!!!????
>
> http://www.joyofbaking.com/shortbreads/shortbreadcookies.html
>
> Holyfreakinchrystonacrutch!! ...feel like I'm talking to 'tards!
>
In that case, you should think that youa re among equals. You didn't say
it was powdered sugar.
FWIW... shortbread cookies usually taste better after they have sat for
at least a few days.
Omelet
notbob <not...@nothome.com> wrote:
Ok, but is the horse dead yet? <g>
--
Peace! Om
"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein
Web Albums: <http://picasaweb.google.com/OMPOmelet>
recfood...@yahoogroups.com
Subscribe: recfoodrecip...@yahoogroups.com
Omelet
notbob <not...@nothome.com> wrote:
> I followed a recipe which called for powdered
> sugar, which many do, as Om confirmed.
My mom used powdered sugar, but she powdered her own (turbinado) sugar
in the blender.
No corn starch that way. :-)
Sorry I left that little detail out when I first posted about mom's
cookies!
Will@blaylock
>I made shortbread cookies couple nights ago. not bad, but coulda been
>better.
>
>I used quality butter, quality flour, cheap pwdr suger. I suspect the
>suger. Maybe cheap pwdr suger has MORE cornstarch. I don't know.
>I'll probably use bakers or bar sugar next time. One recipe added one
>egg. All opinions welcome. ;)
I would agree on the sugar and GGmother would roll in her grave and
cuss in Gaelic of the Scottish variety with a hint of a wee bit too
much whiskey if you ever mentioned putting that egg in **HER**
shortbread.
She always used granulated sugar closer to raw or turbinado and would
cuss up a storm about powdered sugars. something about too much _____
added by those corporate ____!! Anything that called for powdered
would either have simple syrup used or not be cooked.
Brown sugar was also in her vocabulary just not for shortbread.
I will quietly admit to creaming the butter and and dark brown sugar
with various other adulterants and making shortbread...
I wonder where I got my dislike for the corporate world in general
LOL.
>
>nb
Actual email is 'wblalok .at. xmission .dot. com' to reply
Mary~~ Smokey
Mary~~ Smokey
Mary~~ Smokey
apon---cubes of butter.
Dave Smith
> I will try to remember that i have cooked for many years-never came
> apon---cubes of butter.
>
Nor have I. Sticks of butter are not common here either. Of all the
types of butter that are available on the local grocery stores, only one
of them sells butter in sticks, and that is just one of about a dozen
types of butter they sell.
notbob
> My mom used powdered sugar, but she powdered her own (turbinado) sugar
> in the blender.
Now, that's the way to really do it. I'll try that the next time. ;)
nb
notbob
> I would agree on the sugar and GGmother would roll in her grave and
> cuss in Gaelic of the Scottish variety with a hint of a wee bit too
> much whiskey if you ever mentioned putting that egg in **HER**
> shortbread.
>
> She always used granulated sugar closer to raw or turbinado and would
> cuss up a storm about powdered sugars. something about too much _____
> added by those corporate ____!! Anything that called for powdered
> would either have simple syrup used or not be cooked.
>
> Brown sugar was also in her vocabulary just not for shortbread.
>
> I will quietly admit to creaming the butter and and dark brown sugar
> with various other adulterants and making shortbread...
>
> I wonder where I got my dislike for the corporate world in general
> LOL.
Now we're talking!! Some real discussion on shortbread, not just
pedantic pestering. I like the whiskey idea, though I realize it has
to be almost a breath of the beast. Lord knows I'll never use
powdered sugar again.
I finally remembered my best commercial shortbread experience, Royal
Edinburgh, I'm sure. Eeee-ville little things. I wanna recreate them
little crack-inna-cookie bars. ;)
nb
Lou Decruss
<barbsc...@earthlink.net> wrote:
>In article <15090-4AF...@storefull-3252.bay.webtv.net>,
> mtmam...@webtv.net (Mary~~ Smokey) wrote:
>
>> WHAT IS TWO CUBES
>> OF BUTTER ?
>
>
>Two cubes = 1 cup = 2 sticks = 8 ounces = 1/2#. All the same amount.
>
>Butter is sold in a solid one-pound block (cheaper) or in 1/4# portions,
>called either cubes or sticks. Where I live, a divided pound is sold
>in 1-1/4"" x 1-1/4" x 5-5/8" portions - a stick of butter. In some
>parts of the country (western states?), the portion is shaped like a
>cube.
>
>I hope that helps. I was confused the first time I saw the term, too.
Land-O-Lakes sells the same size box with 1/8th pound sticks. I just
recently stumbled across them but it seems they've been doing it for
at least a year.
Lou
Felice
Well, OK, but don't come whining to us if they don't turn out well <VBG>.
Felice
TammyM
Hi Dave: forgive my ignorance, how is butter sold in the stores near
you? I have only ever seen butter sold in "sticks" until recent years;
the first time I saw it sold in a "block" (1 US pound) was at so-called
"big box" stores like Costco.
thanks in advance for the enlightenment :-)
TammyM
Melba's Jammin'
Lou Decruss <LouDe...@biteme.com> wrote:
Huh. I only see the 1/4 pound sticks in a box around here.
Lou Decruss
<barbsc...@earthlink.net> wrote:
>In article <25jlf5d0f4i6fvjeg...@4ax.com>,
> Lou Decruss <LouDe...@biteme.com> wrote:
>
>> On Tue, 10 Nov 2009 07:53:24 -0600, Melba's Jammin'
>> <barbsc...@earthlink.net> wrote:
>>
>> >In article <15090-4AF...@storefull-3252.bay.webtv.net>,
>> > mtmam...@webtv.net (Mary~~ Smokey) wrote:
>> >
>> >> WHAT IS TWO CUBES
>> >> OF BUTTER ?
>> >
>> >
>> >Two cubes = 1 cup = 2 sticks = 8 ounces = 1/2#. All the same amount.
>> >
>> >Butter is sold in a solid one-pound block (cheaper) or in 1/4# portions,
>> >called either cubes or sticks. Where I live, a divided pound is sold
>> >in 1-1/4"" x 1-1/4" x 5-5/8" portions - a stick of butter. In some
>> >parts of the country (western states?), the portion is shaped like a
>> >cube.
>> >
>> >I hope that helps. I was confused the first time I saw the term, too.
>>
>> Land-O-Lakes sells the same size box with 1/8th pound sticks. I just
>> recently stumbled across them but it seems they've been doing it for
>> at least a year.
>>
>> Lou
>
>Huh. I only see the 1/4 pound sticks in a box around here.
Here ya go:
http://www.landolakes.com/Products/SubCategoryIndex.cfm?SubCategoryID=69
Lou
notbob
Well, iffen that don take the rag offen da bush. Makes sense. OTOH,
how hard can it be to cut a 1/4lb stick in half? The question is, do
they cost more. If not, BRILLIANT! ;)
nb
brooklyn1
In the US whether sticks or cubes is really a regional vernacular.
When I was a kid there was only loose butter, butter arrived at retail
stores in 50 pound blocks in a wooden box, the clerk would use a wire
to slice off the amount asked for and weighed it, they could come
pretty darn close, within a half ounce. Then some dairys began
shipping butter in one pound pillow shaped blocks wrapped in a kind of
crinkly parchment. I don't remember butter in 1/4 pound sticks until
the mid '50s. That's when loose butter began phasing out and butter
began to be available in all kinds of configurations, from 1/2 pound
waxed cardboard cups, to 5 pound boxes of pats, and whipped butter
too, and slowly the pillows disappeared although some dairys still
have pillows. My mother used to save the crinkly parchment from
pillows for wrapping left overs.
smclaren
OK, i have read all the replies to this thread and thought it was time
to sort this out once and for all.
I am Scottish, the home of shortbread, and home of the best shortbread
recipes.
The traditional recipe for Shortbread is a simple 3 - 2 - 1 recipe.
3 parts plain flour
2 parts butter
1 part caster sugar (not sure what this would be in the US)
the method is simple to: -
150g of flour into a bowl, add the 100g butter (room temp), and the 50g
of sugar.
Mix by hand, no spoons, no utensiles, rub together.
As soon as it comes together stop mixing. if you carry on the flour
starts to go doughy.
roll out to approx 12mm 1/2 inch thick and cut out the biscuit shapes.
or put into a flat baking tray till about.
Bake in ven for 20 mins at 170 deg C / 320 deg F / Gas Mark 3.
if in a tray cut into fingers, but do not remove until cool.
Sprinkle with a little sugar.
Once they are completely cool take out and anjoy with a nice strong cut
of Tea.
you can see how i have done this on my blog, it shows pics of my and my
son making shortbread. He loves it, and everyone loves eating it.
'Itchen in the Kitchen: October 2009'
(http://itcheninthekitchen.blogspot.com/2009_10_01_archive.html)
--
smclaren
Becca
Thanks for the recipe. :-)
Becca
Lou Decruss
>On 2009-11-11, Lou Decruss <LouDe...@biteme.com> wrote:
>
>> Here ya go:
>>
>> http://www.landolakes.com/Products/SubCategoryIndex.cfm?SubCategoryID=69
>
>Well, iffen that don take the rag offen da bush.
<laugh>
> Makes sense.
Why?
>OTOH, how hard can it be to cut a 1/4lb stick in half?
You tell me.
>The question is, do they cost more.
I don't remember what it cost but I'm not brand loyal with butter so
it was the cheapest choice. I don't even remember where we bought it
and I sure didn't know it was in 1/8ths
>If not, BRILLIANT! ;)
Sandra Lee would love them too. Marketing is a funny thing.
Lou
Dan Abel
notbob <not...@nothome.com> wrote:
Our local Costco has butter in several sizes. We buy the 4 pound
packages. They come either in one pound blocks, or 1/4 pound sticks.
The sticks cost about a nickel more.
--
Dan Abel
Petaluma, California USA
da...@sonic.net
Felice
"Dan Abel" <da...@sonic.net> wrote in message
news:dabel-320A36....@c-61-68-245-199.per.connect.net.au...
> Our local Costco has butter in several sizes. We buy the 4 pound
> packages. They come either in one pound blocks, or 1/4 pound sticks.
> The sticks cost about a nickel more.
Four-pound packages? The butter-lover's dream!
Felice
Jinx Minx
"Melba's Jammin'" <barbsc...@earthlink.net> wrote in message
news:barbschaller-8803...@news.iphouse.com...
I haven't seen the 1/8th sticks either, which is weird since L-O-L is our
own homegrown company. I'm going to have to look more closely when I head
to the store later today.
Jinx
Tracy
http://www.landolakes.com/products/SubCategoryIndex.cfm?SubCategoryID=69
I remember seeing them in the Boston area not too long ago. I
haven't noticed if they are still around. I usually buy 1/4 pound
sticks.
Tracy
Arri London
The 4-pound packages are 4 X 1 lb, not 4 lbs in a single block. We get
those and freeze them.