Floof! Leaving Reviews.
2 years ago
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Semi-floof: Petty recipe rant
Comments (26)I am nearly incapable of following a recipe exactly. Even when it is one of my own that I have carefully written down. I'll sub something, or increase or decrease the amount of some ingredient. When I'm looking for a new recipe, either one I've heard of but never really made, or (like blfenton above) where I have three ingredients that need to be used, and I'm looking for inspiration, I'll generally google around, read four or five recipes to get the sense of a dish, and then improvise from there. Or if it is something really out of my wheelhouse, I might faithfully follow the recipe (more or less) that looks best to me the first time I make it. I have no problem if a site requires you to register to post comments, since I'm not ever going to make a comment on some random-found internet recipe anyway. I do mind places that require you to register simply to read a recipe, but that is what the back button is for. I'm also not overly bothered by some of the inane comments on recipes that many here dislike, but mostly because I don't value them at all, and rarely ever read them. Oftentimes with the ad-blocking and the script-blocking I use the comments section won't ever even load....See MoreFood Floof! My Famous....what?
Comments (52)Edited to correct typos. Preheat oven to 350F. Grease two 9-inch round cake pans with shortening or coat with cooking spray. Line bottoms with parchment paper and grease again. Measure flour, cocoa, baking soda, baking powder and salt into a medium-size bowl. Stir with a fork until well blended and no lumps of cocoa remain. In large mixing bowl, beat butter using an electric mixer on medium-high speed until very creamy. Gradually add 1 cup granulated sugar and 3/4 cup brown sugar, beating until light and fluffy, at least 3 minutes. Beat in eggs, 1 at a time. Add vanilla until blended. Turn mixer to low and beat in 1/3 of flour mixture, then half of buttermilk, beating only until mixed after each addition. Beat in another third of flour mixture, then remaining buttermilk, ending with remaining flour mixture. Beat only until evenly blended. Overbeating at this point will toughen cake. Divide batter evenly between pans, then bang pans on counter several times to remove air bubbles. Bake in center of 350F oven until center of cake springs back when lightly touched and sides of cake start to pull away from pan, from 30 to 35 minutes. Let cakes cool in pans set on a rack for 10 minutes, then turn out. Remove parchment paper, then cool cakes thoroughly on racks. When ready to assemble cake, slice each in half horizontally to make 4 layers. To make filling, combine frozen concentrate, 3/4 cup sugar and gelatin in a small saucepan. Cook over medium heat, stirring constantly, until sugar and gelatin are dissolved, about 5 minutes. Remove from heat and stir in orange zest and 1/4 cup liqueur. Press a sheet of waxed paper into surface of orange mixture and refrigerate just until it no longer feels warm to the touch, about 20 minutes. Whip cream in a large mixing bowl until soft peaks will form. Gradually beat in icing sugar until combined. Fold in liqueur mixture until evenly blended and no white streaks of whipping cream remain. To assemble, place a layer of cake, cut side up, on a serving plate. Brush with about 1 tbsp liqueur. Spoon a scant fifth of filling onto middle of layer, then gently spread almost to edge. Top with a cake layer, brush with 1 tbsp liqueur, then spread with a fifth of filling. Repeat until all layers have been added. Use remaining filling to frost top and sides of cake. Refrigerate immediately for at least 4 hours, preferably overnight, so flavors blend. For best flavor, bring cake to room temperature before serving. Leftover cake will keep well, loosely covered, in the refrigerator for about 2 days....See MoreFloof- Store bought soup nay and yay
Comments (81)I made lentil soup yesterday for dinner and served it with tortilla chips. I do not use broth to make lentil soup (as I said earlier), but I do add a couple of teaspoons of Knorr Chicken Bouillon instead of adding salt. I could use salt instead, but the bouillon gives it a richer flavor, although it is an extremely minor component to the flavor. The soup I made also had dehydrated carrots (I don't use enough fresh carrots to keep them on hand, except when I make cole slaw), potatoes, celery, half of a chile de árbol, a can of Ro⭑Tel Tomatoes, half an onion, a couple of garlic cloves, a tablespoon of oregano and thyme, 1-1/3 cups dried lentils, some olive oil, and enough water for cooking. If I had used homemade chicken broth instead of water, I would not have been able to tell an appreciable difference. If it had been potato soup, it would have been a completely different matter. When I make split pea soup, it has very few ingredients, and so the broth does make a difference, since I do not add ham or any meat to it....See More(floof) Products that fall flat?
Comments (66)Endless irritation with adhesive bandages that won't stay stuck. Like 2 drops of water and they are done. Band-Aid brand, Equate (WMT) brand to name two specific duds. I used to buy Curad 'band-aids' because they stayed in place much better. Couldn't find that brand locally so went off to the River store. Curad is available there but after reading reviews and price shopping, ended up buying 'Henry Schein Flexible Fabric Strips'. Bingo, these are a winner. <$6 for 100 of the wider 1" strips. I wouldn't expect Sprayway to clean hard water deposits, waxy soap scum, etc. inside of the shower. But it would be my product of choice to the mirrors and room side of shower glass. If Sprayway is leaving streaks, it is almost certainly because the surface is way dirty/ dusty and would benefit from being 'precleaned' and follow up with Sprayway for a shiny, streak-free finish. It's a great product for what it does but don't expect it clean your oven or get rid of that toilet bowl ring....See More- 2 years agolast modified: 2 years ago
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