Hard News: The Social Retail
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Re evaluation of useful PA advice.
Feijoas (supermarket quality) - $2.99 and $2.49 per kg at Waitangi market this morning - so now we have enough for a while.
Gems (ginger) - Ruth Pretty and Aunt Daisy recipes produce quite different results although both delicious esp warm from oven. Ruth Pretty's were more like gingerbread and darker (more golden syrup) and Aunt Daisy's paler and more sponge like (and some confusion re conversion for metric generation).
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Ruth Pretty's were more like gingerbread and darker (more golden syrup)
Ok, I'll have one box please. Where do I send the cheque?
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Sorry Sofie - the point about gems is that they have to be warm out of the oven, so the butter melts just a little, accompanied by the gingery bakey smell in the house. Doesn't transport.
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Though I'm sure if you were to fly Hilary to your kitchen, she might olbige..
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No that's not some fancy obscure word, just another typo.
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Here's a curiosity: iron age gems.
http://www.radionz.co.nz/popular/recipes/saturday/iron-age_gems
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Wow! They're all sweetened!
Yep, I know sugar as a flavour enhancer, but-back to a little joy-gem I've discovered - savoury potato gems(not a dot of sugar)...cheers all, and great to get the receits-
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Being a scientist and former library-minion, I like to put things in order.
Crepe: Flour, Milk, Egg, Salt
Pancake: Flour, Milk, Egg, Salt, Baking Powder
Pikelet: Flour, Milk, Egg, Salt, Baking Powder, Sugar
Gems/American Pancake: Flour, Milk, Egg, Salt, Baking Powder, Sugar, Butter.
Tho of course the consistency changes, and my grandparents venerable Edmonds suggests butter as an optional add to the Pikelet. I only ever make pancakes, and I've long since forgone a recipe. -
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Sorry Sofie - the point about gems is that they have to be warm out of the oven, so the butter melts just a little, accompanied by the gingery bakey smell in the house. Doesn't transport.
Excuses. ;)
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Sacha and Sofie - I have a temporary baker-in-residence. Not my forte at all - I just appreciate the results.
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You can just leave the sugar out. I do sometimes, perhaps even often.
People[*] bang on a lot about how baking is Precision Chemistry and you Can't Change Anything. It just ain't so. Sure, you might not want to make huge extempore alterations to a recipe you are about to prepare for a big party[**], but what's the worst that can happen, really?
[*] I did this just for you, Emma
[**] though I'm not above that, either -
but what's the worst that can happen, really?
Probably food poisoning. Maybe all your friends deciding that you don't like them. The sky's the limit really!
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Probably food poisoning. Maybe all your friends deciding that you don't like them.
Now, now, this is exactly the kind of fear I'm trying to allay.
You can't give your friends food poisoning or make them not like you over a tablespoon of sugar more or less in your drop scones. I promise.
If my friends are anything to go by, you can't even make them not like you by serving them blue soup (proper anthrocyanin blue, none of this Bridget Jones string nonsense) .
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