connectivity and food

[redbird]

Posting via email because LJ is being wonky right now. First it wouldn't
let me read anything behind a cut tag, or existing comments on entries.
Then it gave me an error on everything in sight, including "update
journal." The offsite status page says the heavily armed monkeys report no
current problems, but they are not honest primates. (My theory is that
email will get through when they fix whatever it is.)

adrian_turtle and I made something resembling papersky's Cousin Beryl's fruit cake. Resembling because we left
out the milk for reasons of allergy, and baked it slightly too long. Also,
the instructions say you'll need to measure weights. We had no scale. We
had volume measures. This left us needing to convert weights of sugar, in
ounces, to volumes, ditto. The cookbook was no help, but Google found me a
site that was happy to convert grams of sugar to teaspoons. Since I know
grams to ounces and teaspoons to fluid ounces without looking them up, we
were fine. Cherry/cranberry/blueberry is a good combination of fruits for
this.

Green grapes work very nicely in plain yogurt.

Emack and Bolio's chocolate ice cream was quite intense. Nonetheless, I'm
going to push Adrian for a trip to Toscanini's before I head back to New
York.

Comments

[pantryslut.livejournal.com]

Green grapes work even better in lemon yogurt, if you like that sort of thing.

[papersky.livejournal.com]

What did you use instead of milk?

The milk and the oil in that recipe work together in place of butter in conventional cake.

[redbird]

Soy milk, the same quantity as the recipe calls for cow's milk.

If I do this at home, I'll use proper milk, but Adrian needs to be careful of dairy, and we'd made a yogurt-based pasta sauce for dinner Friday night.

[adrian-turtle.livejournal.com]

We used vanilla soy milk, which is what I put in tea and porridge and cocoa and things like that, in place of cow's milk. We used canola oil, as in the recipe. There are egg substitutes made mostly of soy powder, so I suspect soy milk may have a bit more of the egg nature than the cream nature. Last winter I made the cake with the same substitution, and it didn't come out at all dry (though the texture was somewhat muffin-like, with larger crumbs than conventional proper cake.)