[Mike Nolan]

I haven't seen Tiger Tails since the 80's. They had raspberry stripes on them and coconut, as I recall.

One of the recalled products is Chocodiles, chocolate coated Twinkies. I don't think I've ever seen one.

The original Twinkies were filled with a banana cream. I think they did try bringing those back after the Hostess sale, but I didn't try one.

• This reply was modified 9 years, 2 months ago by Mike Nolan.

[Mike Nolan]

I've seen a couple of recipes that called for hard boiled egg yolk, but right now I can't remember where I saw them, or even what kind of recipe it was (cake, pastry, etc.) :sigh:

What is done with the whites from the hard boiled eggs when making such a recipe? I can't say I've ever seen a recipe that called for hard boiled egg whites.

[Mike Nolan]

I'm a Ho Ho's addict, but I only buy them when they're on sale, and try to limit myself to one a day when I have them in the pantry--I could eat a box of 10 of them!

I've tried making my own swiss rolls, what a mess!

• This reply was modified 9 years, 2 months ago by Mike Nolan.

[Mike Nolan]

Yeah, I get some kind of access error every now and then, too, and I'm 'local' to the server so that shouldn't happen. Anyway, I deleted the dup.

[Mike Nolan]

I think you uploaded Kimbob's blueberry crumb cake recipe twice. As much as you uploaded today, I'm not surprised one got duplicated!

Thanks for your superhuman efforts.

[Mike Nolan]

I kind of wondered about that one. I moved it over to the BC threads forum.

[Mike Nolan]

My, Sarah has been a very busy beaver today posting recipes!

[Mike Nolan]

I didn't save and post the comments on my recipes, but I don't mind if people do that. It's a bit more work, but I'd suggest posting the recipe in one post and the comments in a second post, so that when I eventually get something set up to format recipes for printing nicely, I can offer to print them with and without comments. (BTW, in my testing it looks like Chrome does a good job stripping out the boilerplate stuff on posted recipes, much better than IE or Firefox.)

As far as the saved threads are concerned, the comments are an important part of the thread.

[Mike Nolan]

I tried making a cake-in-a-pan in a jack-o-lantern mold one year, I used lots of spray and it still stuck badly.

If you line the pan with parchment, it usually peels off fairly well. My wife used that trick and several small loaf pans to make a chocolate circus train birthday cake for our son one year.

• This reply was modified 9 years, 2 months ago by Mike Nolan.

[Mike Nolan]

I could also set up a separate index for the 'Threads Saved from the BC' forum, at least temporarily, but let's see if that proves necessary.

I'm also thinking about possibly moving the recipes index to the bottom of the page (at least for a while), and increasing the number of recent entries it shows.

[Mike Nolan]

This is a replacement to my earlier reply, since the situation has changed.

One of the plugin tools I'm using has been updated and it now gives me the ability to exclude a category from the 'recent posts' list, so the recent posts list in the sidebar now ONLY shows the categories other than recipes, and I've added a separate list of recent recipes (and replies to them.)

So you can upload recipes from the old BC to the recipes category without them drowning out the discussion.

The top menu item still shows all forums, so I renamed it to 'Latest Goodies'.

• This reply was modified 9 years, 2 months ago by htfoot.
• This reply was modified 9 years, 2 months ago by htfoot.

[Mike Nolan]

OK, I created a new forum titled "Threads Saved from the KAF Baking Circle".

[Mike Nolan]

Should I create a separate forum for old BC threads? I assume saved recipes could just go in the recipes forum.

[Mike Nolan]

The last several times I've made pastry cream, I increased the amount of cornstarch and left out the wheat flour, so that it was gluten-free. Nobody noticed the difference. Last June I made a batch of gluten-free choux paste, so I had gluten-free eclairs, and they were very good. All I did was substitute a gluten-free flour mix for the wheat flour in the choux recipe I was using.

For a somewhat richer pastry cream, use two egg yolks instead of a whole egg. It's the yolk that thickens pastry cream. It also thickens a bit faster.

[Mike Nolan]

I'd hate to guess the number times I've hit the wrong key and wiped out a post I was writing. I've taken to writing them in stages, saving them every paragraph or two. That's one of the reasons why I allow posts to be edited for several days.

I have exchanged several emails with Greg on the subject of Boston Cream Pie, he's one of the experts I was referring to. He and I also had a lengthy email discussion on Hawaiian white pineapple, which is, sadly, becoming hard to find, even in Hawaii.

Here's another good article on the history of Boston Cream Pie.

I've made my own confectioner's fondant several times, and a couple of years ago I made at least six Boston Cream Pies over a two month period to test various types of cakes, pastry creams and toppings. The fondant-topped ones actually got the poorest scores from my testers, I think it's because at least around here a thin ganache coating is what everyone expects.

• This reply was modified 9 years, 2 months ago by Mike Nolan.
• This reply was modified 9 years, 2 months ago by Mike Nolan.
• This reply was modified 9 years, 2 months ago by Mike Nolan.
• This reply was modified 9 years, 2 months ago by Mike Nolan.

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