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Firefly reminder. - I know it's wonky and I don't care [entries|archive|friends|userinfo]
Kake

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Firefly reminder. [Jan. 20th, 2007|10:00 am]
Kake
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Firefly at my house today from 2pm. There may be chocolate sauerkraut cake if it works. Bring drinks and snacks if you wish but don't feel obliged. Bring your knitting too if you like. Takeaway in the evening for those that want it.
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Comments:
[User Picture]From: friend_of_tofu
2007-01-20 11:51 am (UTC)
Yay, looking forward to it! Is bringing other sewing OK too? It's just that I have *tons* :¬(
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[User Picture]From: nou
2007-01-20 11:58 am (UTC)
Sure!
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[User Picture]From: billyabbott
2007-01-20 01:58 pm (UTC)
I will be cooking pies (and my knitting ability has fallen by the wayside, although a piece of random black wool with knots in is sitting behind me with a needle in), but I expect a full report on the sauerkraut cake. I am still intrigued...
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[User Picture]From: nou
2007-01-20 10:09 pm (UTC)
It was tasty, but a full report will have to wait until I've tried it again in a vegan version.
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[User Picture]From: billyabbott
2007-01-22 09:54 am (UTC)
Hooray for tastiness!
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[User Picture]From: alan1957
2007-01-20 02:26 pm (UTC)
'...chocolate sauerkraut cake...'

that sounds so wrong...'n' yet it includes the magic ingredient...i too will require a report back. fanx

i 'ope firefly goes well!

shiny [or is it shiney or shinny...dong ma)!
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[User Picture]From: billyabbott
2007-01-20 09:19 pm (UTC)
Linky - it's so wrong it must be right :)
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[User Picture]From: alan1957
2007-01-20 09:36 pm (UTC)
thanks for the link...i still remain to be convinced though...maybe someone out there will make me such a cake so i can tell ;-)

...er, after i've lost a stone or two on my diet, of course :-(
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[User Picture]From: dogrando
2007-01-20 05:52 pm (UTC)
Do you read the khymos.org blog, then?
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[User Picture]From: nou
2007-01-20 10:11 pm (UTC)
Not as a rule — got pointed at the cake by billyabbott, as you'd know if you read delicious_kake :)

There are two pieces left; one is doop's, do you want the other one to try?
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[User Picture]From: friend_of_tofu
2007-01-22 12:43 pm (UTC)
Just wanted to ask you how long you left the cake in the oven - recipe on blog says 30-50 mins, which seems like quite a wide margin. Does it conform to the cocktail stick test? Or is it meant to come out 'soggy' in the middle and firm up upon cooling? I'd like to make it some time, so I hope you don't mind if I quiz you on how you did it.
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[User Picture]From: nou
2007-01-22 12:46 pm (UTC)
60 minutes. I checked it after 40, and it seemed not to be burning on top, so I left it another 10. I stuck a fondue fork in and there was still some liquidyness, so I put foil on top and gave it another 10. So 60 minutes seems to be right in my oven. Didn't do the fork thing again though, so don't know what it was like after 60 minutes.
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[User Picture]From: dogrando
2007-01-23 12:18 pm (UTC)
Sorry, only just catching up on LJ. I assume the cake's gone... How was it?

I like khymos.org. Recent highlights have been ice cream that is solid when hot and melts on cooling (though it kinda cheats by using a hard to obtain synthesized chemical) and the fruit that, when chewed for a minute, makes anything sour eaten in the next 1.5–2hrs taste sweet.
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[User Picture]From: nou
2007-01-23 04:46 pm (UTC)
Nope, cake is still here; it's been sitting in the fridge wrapped in foil, so I don't know if it'll still be moist. (I meant to send it via Juliet, but forgot.)

I'm not sure how much the sauerkraut actually added to the flavour, because it was the first chocolate cake I've made in many years so I didn't really have anything to compare it to. Is it plausible that the liquid it released during cooking would have made the cake moister? Or is “moistness” in cakes entirely down to fat content?
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[User Picture]From: dogrando
2007-01-23 06:45 pm (UTC)
Golly, I didn't know you were keeping it for me, sorry! Would you be around tomorrow, if I came around to nab it?

I'm no cake expert at all, I've probably made about five in the last decade. But I suspect that the sauerkraut does contribute to the moistness. A carrot cake is much moister than a Victoria sponge, despite having less fat (for the same flour), and I'd always assumed that was liquid released by the carrots.
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[User Picture]From: nou
2007-01-23 10:10 pm (UTC)
Yup, should be in from around 4-ish — phone or email first if you want to be sure (phone number linked from userinfo if you've not got it already).

I used to make cakes using St Ivel Gold, and they were always lovely and moist. (Gold is a butter-like spread with a water content high enough that you're not supposed to use it for e.g. pastry.)
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[User Picture]From: dogrando
2007-01-24 05:28 pm (UTC)
Thanks a lot for that. It wasn't stale at all, in fact it was still very moist. The first mouthful took me by surprise, I think because (for me, at any rate) denseness in chocolate cakes is associated with richness, but this was rather dense without being particularly rich at all. I don't know if it was because I was anticipating it, but the consistency did remind me of carrot cake.

Yaa Asentawa Tropicals, Afro-Caribbean Foods etc., is between Lloyds TSB and Wimpy, just before the Blue Anchor pub. I may not have spelt it right...
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[User Picture]From: nou
2007-01-26 03:52 pm (UTC)

Yaa Asantewaa Tropicals

Found it, thank you! And they sell groundnut oil, which will make doop happy. They also sell fufu, which I'm sure I wanted for some reason, but I couldn't remember the reason, so I didn't buy any.

(For some reason the post office website thinks it's called “Beemens Tropical Food”.)

The wikipedia entry on Yaa Asantewaa says she led a rebellion against British rule over the Asante. She was about 60 at the time!
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