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Yeah, it's one of the greatest April Fools Day pranks ever, and by the BBC no less! And they played it totally straight, no 'April Fool!' message at the end, the BBC was flooded with requests for how to get spaghetti plants.
Here's footage broadcast on BBC in 1957 of the spaghetti harvest in Ticino:
September 29, 2017 at 10:25 pm in reply to: What are You Baking the Week of September 24, 2017? #9192American Sugar Refining, Inc. markets products under the brand names C&H, Domino, Florida Sugar and Redpath. They also own the Tate & Lyle sugar refining business, which includes the rights to the Tate & Lyle's brand name, including Lyle's Golden Syrup.
September 29, 2017 at 9:06 pm in reply to: What are You Baking the Week of September 24, 2017? #9189I would expect it to be a little denser, ie, take up less volume after being ground into smaller pieces, for the same reason that table salt weighs more per teaspoon than the larger grain kosher salt, but if you take it all the way to powdered sugar, I think it gains volume, because a powder can hold more suspended air in it.
If you weigh it beforehand, it might lose a little weight when you grind it up (dust and whatever sticks to the food processor), but probably not enough to matter.
Followup: The C&H site says that their superfine baker's sugar is measured the same as regular sugar, which implies that a cup of both would be the same weight, or the difference so small as to be negligible.
September 29, 2017 at 6:45 pm in reply to: What are You Baking the Week of September 24, 2017? #9187The only place I've seen anything labeled as 'caster sugar' in the USA was a specialty grocery store. C&H makes a 'Baker's super fine granulated sugar', it's what is I have used when a recipe called for caster sugar.
September 29, 2017 at 1:03 pm in reply to: What are You Baking the Week of September 24, 2017? #9183You might try superfine baker's granulated sugar to combat the grittiness, you can make it yourself in a food processor, but I usually keep a container of it on hand.
Our younger son was a pretty fussy eater, until he went to study in Germany for 7 1/2 months. When he came back, he'd eat just about anything we made and was much more willing to eat spicy foods (not that we do a lot of them, but he'd object to sweet peppers in vegetable soup.)
September 27, 2017 at 10:06 pm in reply to: What are You Baking the Week of September 24, 2017? #9175I made GF cinnamon rolls today, the KAF recipe (but without the butter flavoring), and I used a simple milk and powdered sugar icing. They didn't rise as much as I had hoped, but that's often the case with GF baking.
My understanding is that edible wafer paper is mostly sugar with some stabilizers to make it into sheets.
If there's a store than handles a good selection of Wilton products (eg, Michaels, Jo-Ann), they may carry them, a package isn't very expensive, probably under $4.
September 26, 2017 at 8:13 pm in reply to: What are You Baking the Week of September 24, 2017? #9162I've seen lots of recipes for biscuits that used cream as the fat. (In fact, I think the classic 'southern' biscuit is made with cream, because it was cheap back then.)
I made the Clonmel Double Crusty bread shaped as Vienna bread today.
My wife has asked me to make a batch of GF cinnamon rolls for a co-worker who is GF, so I'm busy comparing recipes this evening. I made a batch of them some years back, but I'm not sure what recipe I used, and there have been a lot more GF recipes posted since then, and several companies, including KAF and Bobs, have come out with GF flours since then, too. I've used 2 or 3 of them, they're all fairly similar in performance.
September 25, 2017 at 7:45 pm in reply to: What are You Baking the Week of September 24, 2017? #9154I made honey wheat bread today, to go with the beef soup I made a couple of days ago on a cool September evening.
I ordered a copy of that book.
I buy KAF's pastry flour, otherwise I'd probably use Gold Medal unbleached flour as well (I keep it in the freezer until I open the bag.) I've tried whole wheat pastry flour (the only pastry flour I can find in local stores) in a pie crust a few times, didn't care for it.
The black cocoa sounded interesting, that may be on my KAF wish list. I bought some lemon powder from them a while back, I used it in the frosting for the Eclipse cookies I made in August.
We did most of the catering work for our son's wedding, which was in our back yard (on a very hot 4th of July), but the cake came from someone who does wedding cakes professionally.
The 'Elegant White Cake' recipe in the KAF cookbook is pretty good, but making a tiered cake (and especially decorating it) is beyond our skills and patience. If you've never read the Susan Reid blog on making buttercream frosting, I highly recommend it. See Buttercream Frosting
I've considered taking the cakes course at SFBI, but what I really want to take is the weekend course on baguettes or the week-long bread course that includes baguettes. But I need to get in better shape, doing the Chocolate Academy course in Chicago a year ago was VERY tiring.
My eyes are old, weak and tired, I had to read your post at least twice before I saw that there was a link to Rosie's book. I may have to see if I can tweak the default template to make links easier to recognize. (That's one reason why I often write: See this link: XXXXX)
Having spent 20 years in the publishing industry, I'm well aware of intellectual property rights issues and try to respect them as best I can.
Can you post the recipe or a link to it?
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