Text 21661, 120 rader
Skriven 2009-03-08 13:49:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Bulk Food
=====================
-=> Quoting Dave Drum to Michael Loo <=-

 ML> Good prices both, but how can one countenance the 59 for 64 oz
 ML> thing? I was so surprised when nobody (not even Consumer Reports)
 ML> squawked (sqwawked).

 DD> Probably apathy - it was only a LITTLE DIFFERENCE.  Bv(=

 DD> Edy's does 48 oz containers. Blue Bunny, Prairie Farms and some others
 DD> go for the 56 oz. packaging. 

Canadian ice cream downsized a long time ago when we went metric so
it is now sold in nice even honest 1, 2 and 4 L sizes.

 DD> No one seems to have raised hell when the major coffee companies went
 DD> from an honest 48 oz three pound container to 39 (or even 34.5) ounces
 DD> in the same packaging for the same price as 48 full ounces.

 DD> Nor the 13 (and sometimes 12) ounce pounds sold in full-pound
 DD> packaging at the full-pound price.

But our coffee is all over the place with it's odd amounts. In my
cupboard I found a 369 g/13 oz size and one that looked twice as
big but was in fact 650/22.9 oz. Luckily Canadian retailers must
show the unit price as well as the package price clearly on the
shelves, so it is easy to determine the price per 100 g at a glance.

We buy most of our coffee as beans from a small custom roaster who
scoops, blends and weighs so you can get what you want. All posted
prices are per kg with 20% discounts on 5 kg orders. So I don't
worry about what the big commercial guys are up to.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Root Beer Bundt Cake
 Categories: Cakes
      Yield: 8 servings
 
           FOR CAKE:
      2 c  Root beer (do not use a diet
           Root beer)
      1 c  Dark cocoa powder, like
           Valrhona
      1    Stick unsalted butter,
           Chopped into 1 inch cubes
  1 1/4 c  Sugar
    1/2 c  Dark brown sugar (packed)
      2 c  Flour
  1 1/4 ts Baking soda
      1 ts Salt
      2 lg Eggs
           FOR FROSTING:
      2 oz 60% chocolate (melted and
           Slightly cooled)
      4 oz Unsalted butter (room
           Temperature)
      1 ts Salt
    1/4 c  Root beer
    2/3 c  Dark cocoa powder
  2 1/2 c  Confectioners sugar
 
  Baked Note: If you can find root beer schnapps, substitute 1/2 cup
  of root beer with root beer schnapps. The root beer flavor will be
  more pronounced.
  
  Make cake: Preheat oven to 325º degrees. Generously grease or spray
  (with a non stick spray like Pam) and flour your bundt pan to ensure
  that your bundt cake will slip out easily. Knock out the excess
  flour.
  
  In a small saucepan, heat root beer, cocoa and butter over medium
  heat until butter is completely melted. Add both sugars and whisk
  until dissolved. Remove mixture from heat to cool.
  
  In a large mixing bowl, whisk together flour, baking soda and salt.
  In a small bowl, whisk eggs until just beaten, then whisk into
  cooled cocoa mix until combined.
  
  Gently fold flour mixture into chocolate mixture. Mixture will be
  slightly lumpy—Do not over-beat which could cause the cake to be
  tough.
  
  Pour mixture into bundt pan and bake for 35-40 minutes. Rotate pan
  half-way through. A small sharp knife inserted into the bundt should
  come out clean.
  
  Cool the cake in the pan completely. Once cooled, gently loosen the
  sides of the cake from the pan and turn out onto a cooling rack.
  Make sure the cake is cooled completely before adding frosting.
  
  Make this cake the night before serving to let the root beer flavor
  intensify.
  
  Make frosting: Place all ingredients, chocolate, butter, salt, root
  beer, butter, and confectioners sugar, in a food processor. Pulse in
  short burst until fudge frosting is shiny and smooth. Use a spatula
  to spread the fudge frosting over the crown of the bundt in a thick
  layer. Let frosting set before serving.
  
  Serve with a big scoop of your favorite vanilla ice cream.
  
  Recipe the cookbook "Baked: New Frontiers in Baking" from the clever
  folks at Baked in Red Hook, Brooklyn.

  From: Http://Gastronomyblog.Com
 
MMMMM



Cheers

YK Jim


... As preposterous as wearing full armor to attack a hot fudge sundae.

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