[Mike Nolan]

The ratio of cake to frosting isn't changing that much for any one slice, because you get the full top and edge for each slice, it's just not as big. Yeah, there's less frosting on the outside edge, but more on the top towards the center. You want more frosting? Cut a wider slice.

This is kind of a mathematical paradox. If you normally get 12 slices from a cake and you use this method to produce 12 slices, there won't be frosting or cake left over so the cake-to-frosting ratio on average has to be the same.

I'm assuming that first full diameter slice is cut in half, so it's not that much different than a wedge of cake, just not triangular and smaller.

I agree with you about the rubber band, though, that sounds messy, and possibly unsanitary.

• This reply was modified 9 years, 6 months ago by Mike Nolan.
• This reply was modified 9 years, 6 months ago by Mike Nolan.
• This reply was modified 9 years, 6 months ago by Mike Nolan.
• This reply was modified 9 years, 6 months ago by Mike Nolan.
• This reply was modified 9 years, 6 months ago by Mike Nolan.
• This reply was modified 9 years, 6 months ago by Mike Nolan.
• This reply was modified 9 years, 6 months ago by Mike Nolan.

[Mike Nolan]

The last time I canned dill pickles, I used my 24 quart stock pot. We used to have one of those cheap aluminum canning pots, but we got rid of it. It takes a really long time to get 18-20 quarts of water up to a full boil, though.

I think the 24 quart pot would work on an induction cooktop, but the portable induction cooktop we have is far too small to set such a big pot on. They make commercial induction cooktops that would handle my big stock pot, right now I don't know where I'd put it. If we ever have to replace our electric cooktop (on the island), I'd have to think seriously about replacing it with an induction cooktop, even if it would mean we couldn't use some of our favorite pans on it.

I'm becoming a big fan of induction cooktops, although it is enough different from both an electric and a gas cooktop that it requires some re-education.

[Mike Nolan]

The take that CNBC had on this story today was that WalMart, which is lagging well behind Amazon, bought a business with a better model, better software and better managers.

[Mike Nolan]

My experience has been that a blind baked pie shell will stay good in the freezer for several weeks if well wrapped.

[Mike Nolan]

My wife made monster cookies using M&M S'Mores, they added an interesting flavor to the cookies (but they also made them not gluten-free.)

[Mike Nolan]

I made the tilapia with tomato sauce, dill and parsley recipe that I've been working on for my wife (she had been out of town for my earlier trials), she said it almost made the tilapia tolerable. (She much prefers orange roughy, but that's OK because I prefer salmon to tilapia myself.)

[Mike Nolan]

I'm still getting emails from KAF, but I seldom look at them, so I don't know if I saw one about free shipping or not.

[Mike Nolan]

I have not had as much trouble accessing Zen's site since it moved to the new host, but maybe the site owner interface has issues that users don't see.

[Mike Nolan]

OK, how do you do a 'no-bake' pie? Is it fried?

[Mike Nolan]

Here's an updated list by original poster:

4paws2go 10
Altardee 4
ancameni 23
anna 15
Annabelle's 35
annabelles lair 23
anndyer 1
annee 8
annie9235 2
annzie 1
beabaker 9
Beachdee 35
Bellesaz 4
bettina 50
bettina and naug 1
biglakejudy 14
bivs99 17
bmwat1 9
bocca 40
bocca and pie cr 1
brianjwood 281
Calico 17
Carla 16
caw0127 1
chard 2
chiara 10
Cindy Leigh 15
By Cook's Illu 1
cooking 202 1
cooking202 7
cooksgirl 10
cowgirl 8
cwalde 53
cwcdesign 7
Cyndiok 39
Dachshundlady 33
danator02 3
ddoug 15
debb 1
donperley 2
dsal 1
dvdlee 101
DvdLeedvdlee 1
elmojabr 5
elsa 6
franciepad 28
frick 67
geminilionj 1
GinaG 8
glory 40
grandmoogie 2
Granny 5
grizzlybiscuit 19
hickeyja 14
isand66 1
itself!)dvdl 1
Janiebakes 51
jej 96
jgortney 1
jim.roush 1
judel 11
judy/mass 2
justjasmine 1
Karen Noll 24
Kathyd 9
kathyfromkansas 5
Kimbob 58
knead2quilt 3
lahotfoot 1
Livingwell (Pene 1
Lorraine 1
lsb 2
macy 14
mike nolan and r 1
mkd1961 1
Mrs. Cindy 5
MrsM 2
msbb 1
Mumpy 12
naughtysquirrel 3
nloxford 23
omaria 5
PaddyL 31
paisleypark20 1
pammyowl 3
pat88 13
patsacookn 6
Petra (OBC) 4
Pmiker 3
psycnrs1 22
rbtrout 1
Reagan 29
Reagan and lorra 1
rouvi 1
sandi81 1
sarahh 13
sheryle 36
siamuse 1
sue/theviewfrom. 1
Susan Purdye 1
tarrka1089 2
Teachingcotton 6
trk 1
tutfruti 1
Twin2 27
Uninvited Guest 17
Used2BMoomie 1
Virginislander 27
wendyb964 1
wharrison 1
wickedgoodyarn 1
Wingboy 25
wonky 1
Zen 21

We're over 1900 recipes at this point.

• This reply was modified 9 years, 6 months ago by htfoot.

[Mike Nolan]

I haven't seen a lot of posts from Sarah Wirth lately, but she is also a fan of the cooked flour frosting, maybe she'll add her recipe to this thread when she has time.

[Mike Nolan]

As I understand the history on the FAQ entries, they were originally a compilation of threads from the original BC, so putting them in the 'threads' category seems reasonable to me.

I'll see if I can get an updated list of recipes posted by original author later today.

[Mike Nolan]

Yeah, that's the 'modern' frosting (which I prefer), the 'classic' one is the cooked flour frosting. I tried that once, must have done something wrong because it didn't taste very good.

• This reply was modified 9 years, 6 months ago by Mike Nolan.

[Mike Nolan]

I'll try to get an updated list posted soon, but I've got a major project going live early tomorrow morning so it might not happen today. We're over 1800 recipes now.

[Mike Nolan]

Leaving it out for a half hour gives the yeast a chance to get busy, since yeast activity slows down at cooler temperatures, but I don't think it'll be a critical issue.

When you read American Pie, see if you can figure out how the really long pizza (like 6 or 8 feet long) is folded into and baked in an oven that is too small for it to fit, I'm still pondering how that works. If I ever make it back to Italy, I may have to go looking for that style of pizza. (The pizza we had in Turin was the standard round variety, delicious, and obviously very popular with the locals, we must have seen 200 of them go out the door during our two hour meal there.)

[Author]

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