Lonely Obnoxious Cantankerous Auto-contradicting Senile Ozzie Troll Alert!...

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[Peeler]

On Sun, 23 Apr 2023 05:07:34 +1000, cantankerous trolling geezer Rodent
Speed, the auto-contradicting senile sociopath, blabbered, again:

<FLUSH the abnormal trolling senile cretin\'s latest trollshit unread>

--
Tim+ about trolling Rodent Speed:
He is by far the most persistent troll who seems to be able to get under the
skin of folk who really should know better. Since when did arguing with a
troll ever achieve anything (beyond giving the troll pleasure)?
MID: <1421057667.659518815.743467.tim.downie-gmail.com@news.individual.net>

 

[Peeler]

On Sun, 23 Apr 2023 04:57:45 +1000, cantankerous trolling geezer Rodent
Speed, the auto-contradicting senile sociopath, blabbered, again:

<FLUSH the abnormal trolling senile cretin\'s latest trollshit unread>

--
williamwright addressing Rodent Speed:
\"This is getting beyond ridiculous now. You\'re trying to prove black\'s
white. You\'re arguing with someone who has been involved with the issues all
his working life when you clearly have no knowledge at all. I think you\'re
just being a pillock for the sake of it. You clearly don\'t actually believe
your own words. You must have a very empty life, and a sad embittered soul.
MID: <j08o6bFeqc1U1@mid.individual.net>

 

[rbowman]

On Sun, 23 Apr 2023 05:07:34 +1000, Rod Speed wrote:

> That\'s just the dementia. Nothing to worry about.

No problemo. After all it has been proven dementia is not a
disqualification for a sitting US president, at least twice. Reagan was a
little better at compensating.

 

[Peeler]

On 22 Apr 2023 23:34:33 GMT, lowbrowwoman, the endlessly driveling,
troll-feeding, senile idiot, blabbered again:

That\'s just the dementia. Nothing to worry about.

No problemo. After all it has been proven dementia is not a
disqualification for a sitting US president, at least twice. Reagan was a
little better at compensating.

Two bigmouthed senile Usenet trolls referring to OTHER people as \"demented\"!
The IRONY of it!!!! LMAO

--
More of the senile gossip\'s absolutely idiotic senile blather:
\"I stopped for breakfast at a diner in Virginia when the state didn\'t do
DST. I remarked on the time difference and the crusty old waitress said
\'We keep God\'s time in Virginia.\'

I also lived in Ft. Wayne for a while.\"

MID: <t0tjfa$6r5$1@dont-email.me>

 

[Max Demian]

On 22/04/2023 19:04, rbowman wrote:

On Sat, 22 Apr 2023 17:32:36 +0100, Max Demian wrote:

I wish you could still get \"baking liquid\" in the UK. Stork used to make
it, and then there was Flora Cuisine which was the same. It\'s a kind of
liquid margarine sold in plastic bottles you keep in the fridge.

amazon.com/dp/B09B79N9MB

Something like that? I see quite a few similar products but they\'re all a
gallon or larger sizes and seem to be from restaurant supply houses.

Looks similar, though rather a large quantity and not available from
Amazon UK. (Not that I would buy that sort of thing online.)

I doesn\'t say that it can be used for baking cakes. Flora Cuisine said
that is could be used for general frying as well as cake making, but I
never saw the point as there are lots of vegetable oils available for
that. (Margarine is an emulsion of edible oil and water; I suppose
that\'s needed for cake making or people would just use oil.)

I\'ve just found a recipe for oil sponge cake here:
https://findsimplyrecipes.com/article/sponge-cake-with-oil-instead-of-butter

I don\'t know how easy it is in practice; they always make things look
complicated with their \"bain-marie\" and whatnot. I expect you would need
a high speed mixer to combine the oil with the watery constituents (like
the eggs).

--
Max Demian

 

[Cindy Hamilton]

On 2023-04-23, Max Demian <max_demian@bigfoot.com> wrote:

On 22/04/2023 19:04, rbowman wrote:
On Sat, 22 Apr 2023 17:32:36 +0100, Max Demian wrote:

I wish you could still get \"baking liquid\" in the UK. Stork used to make
it, and then there was Flora Cuisine which was the same. It\'s a kind of
liquid margarine sold in plastic bottles you keep in the fridge.

amazon.com/dp/B09B79N9MB

Something like that? I see quite a few similar products but they\'re all a
gallon or larger sizes and seem to be from restaurant supply houses.

Looks similar, though rather a large quantity and not available from
Amazon UK. (Not that I would buy that sort of thing online.)

I doesn\'t say that it can be used for baking cakes. Flora Cuisine said
that is could be used for general frying as well as cake making, but I
never saw the point as there are lots of vegetable oils available for
that. (Margarine is an emulsion of edible oil and water; I suppose
that\'s needed for cake making or people would just use oil.)

Generally, margarine is not recommended for cake making. Baking relies
on a balance between water and fat. The water in margarine can produce
undesirable results.

I\'ve just found a recipe for oil sponge cake here:
https://findsimplyrecipes.com/article/sponge-cake-with-oil-instead-of-butter

I don\'t know how easy it is in practice; they always make things look
complicated with their \"bain-marie\" and whatnot.

The purpose of the bain-marie in this recipe is to warm the eggs without
cooking them. It denatures the proteins and makes for a better
emulsion.

I expect you would need
a high speed mixer to combine the oil with the watery constituents (like
the eggs).

It does say \"stand mixer\". Sponge cakes are leavened by incorporating
air into the batter.

Eggs are mostly fat, and contain an emulsifier (lecithin) that makes it
easier to mix the oil with the whole milk.

Sponge cakes aren\'t all that popular in the U.S. Butter cakes rule
the roost. They are leavened with chemicals such as baking powder or
baking soda.

--
Cindy Hamilton

 

[Scott Lurndal]

John Larkin <jlarkin@highlandSNIPMEtechnology.com> writes:

On Sat, 22 Apr 2023 11:49:18 +1000, \"Rod Speed\"
rod.speed.aaa@gmail.com> wrote:

On Sat, 22 Apr 2023 10:54:33 +1000, Scott Lurndal <scott@slp53.sl.home
wrote:

John Larkin <jlarkin@highlandSNIPMEtechnology.com> writes:
On Fri, 21 Apr 2023 22:51:34 +0100, Martin Brown
\'\'\'newspam\'\'\'@nonad.co.uk> wrote:

On 21/04/2023 14:22, Max Demian wrote:
On 21/04/2023 14:00, Joe wrote:
On Fri, 21 Apr 2023 02:40:06 +0100
\"Commander Kinsey\" <CK1@nospam.com> wrote:

Apparently their cheese tastes like cardboard.

I\'ve been to the US a few times, and never found any cheese other
than
Monterey Jack, which is of the Edam type i.e. rather mild. I\'m sure
there are others, but the supermarkets don\'t seem to stock them.

Don\'t they have something they call Cheddar? What is that like?

Yellow rubbery plastic - what did you expect?

Maybe 25 years ago. We have some really good cheeses now, often from
co-op dairies that start with really good milk.


Nothing beats wisconsin chedder, aged 15 years.

Wonder how they predict how much to make.

Same issue with Ron Zacapa 23-year rum. I guess they just servo the
price.

The inventory costs of storing the cheese (and rum) appropriately
is the controlling factor in the number of units produced.

 

[Max Demian]

On 23/04/2023 14:14, Cindy Hamilton wrote:

On 2023-04-23, Max Demian <max_demian@bigfoot.com> wrote:
On 22/04/2023 19:04, rbowman wrote:
On Sat, 22 Apr 2023 17:32:36 +0100, Max Demian wrote:

I wish you could still get \"baking liquid\" in the UK. Stork used to make
it, and then there was Flora Cuisine which was the same. It\'s a kind of
liquid margarine sold in plastic bottles you keep in the fridge.

amazon.com/dp/B09B79N9MB

Something like that? I see quite a few similar products but they\'re all a
gallon or larger sizes and seem to be from restaurant supply houses.

Looks similar, though rather a large quantity and not available from
Amazon UK. (Not that I would buy that sort of thing online.)

I doesn\'t say that it can be used for baking cakes. Flora Cuisine said
that is could be used for general frying as well as cake making, but I
never saw the point as there are lots of vegetable oils available for
that. (Margarine is an emulsion of edible oil and water; I suppose
that\'s needed for cake making or people would just use oil.)

Generally, margarine is not recommended for cake making. Baking relies
on a balance between water and fat. The water in margarine can produce
undesirable results.

I\'ve just found a recipe for oil sponge cake here:
https://findsimplyrecipes.com/article/sponge-cake-with-oil-instead-of-butter

I don\'t know how easy it is in practice; they always make things look
complicated with their \"bain-marie\" and whatnot.

The purpose of the bain-marie in this recipe is to warm the eggs without
cooking them. It denatures the proteins and makes for a better
emulsion.

I expect you would need
a high speed mixer to combine the oil with the watery constituents (like
the eggs).

It does say \"stand mixer\". Sponge cakes are leavened by incorporating
air into the batter.

Eggs are mostly fat, and contain an emulsifier (lecithin) that makes it
easier to mix the oil with the whole milk.

Sponge cakes aren\'t all that popular in the U.S. Butter cakes rule
the roost. They are leavened with chemicals such as baking powder or
baking soda.

I don\'t think you have fruit cakes much in the US do you? Even for
weddings or Christmas. Poor things. And as for \"plum\" pudding... (That
uses suet, unheard of across the pond.)

--
Max Demian

 

[rbowman]

On Sun, 23 Apr 2023 14:16:40 GMT, Scott Lurndal wrote:

The inventory costs of storing the cheese (and rum) appropriately is the
controlling factor in the number of units produced.

It certainly discourages start-ups. \"We\'ll see a fantastic ROI in fifteen
years.\" I\'ve idly wondered at what point a liquor, cheese, or other
manufacturer of aged products feels comfortable enough to divert a part of
the current production to a warehouse for a decade or two.

Cynically, they had unsold product gathering dust and decided to exploit
the situation.

 

[Peeler]

On 23 Apr 2023 17:51:39 GMT, lowbrowwoman, the endlessly driveling,
troll-feeding, senile idiot, blabbered again:

It certainly discourages start-ups. \"We\'ll see a fantastic ROI in fifteen
years.\" I\'ve idly wondered at what point a liquor, cheese,

Is this still about cheese, you subnormal endlessly blathering Yankeetard
and bigmouth? <BG>

--
Gossiping \"lowbrowwoman\" about herself:
\"Usenet is my blog... I don\'t give a damn if anyone ever reads my posts
but they are useful in marshaling [sic] my thoughts.\"
MID: <iteioiF60jmU1@mid.individual.net>

 

[Rod Speed]

On Sun, 23 Apr 2023 22:06:50 +1000, Max Demian <max_demian@bigfoot.com>
wrote:

On 22/04/2023 19:04, rbowman wrote:
On Sat, 22 Apr 2023 17:32:36 +0100, Max Demian wrote:

I wish you could still get \"baking liquid\" in the UK. Stork used to
make
it, and then there was Flora Cuisine which was the same. It\'s a kind of
liquid margarine sold in plastic bottles you keep in the fridge.
amazon.com/dp/B09B79N9MB
Something like that? I see quite a few similar products but they\'re
all a
gallon or larger sizes and seem to be from restaurant supply houses.

Looks similar, though rather a large quantity and not available from
Amazon UK. (Not that I would buy that sort of thing online.)

I doesn\'t say that it can be used for baking cakes. Flora Cuisine said
that is could be used for general frying as well as cake making, but I
never saw the point as there are lots of vegetable oils available for
that. (Margarine is an emulsion of edible oil and water; I suppose
that\'s needed for cake making or people would just use oil.)

You can in fact just use oil, works fine.

I\'ve just found a recipe for oil sponge cake here:
https://findsimplyrecipes.com/article/sponge-cake-with-oil-instead-of-butter

I don\'t know how easy it is in practice; they always make things look
complicated with their \"bain-marie\" and whatnot. I expect you would need
a high speed mixer to combine the oil with the watery constituents (like
the eggs).

 

[Rod Speed]

On Sun, 23 Apr 2023 23:14:37 +1000, Cindy Hamilton <hamilton@invalid.com>
wrote:

On 2023-04-23, Max Demian <max_demian@bigfoot.com> wrote:
On 22/04/2023 19:04, rbowman wrote:
On Sat, 22 Apr 2023 17:32:36 +0100, Max Demian wrote:

I wish you could still get \"baking liquid\" in the UK. Stork used to
make
it, and then there was Flora Cuisine which was the same. It\'s a kind
of
liquid margarine sold in plastic bottles you keep in the fridge.

amazon.com/dp/B09B79N9MB

Something like that? I see quite a few similar products but they\'re
all a
gallon or larger sizes and seem to be from restaurant supply houses.

Looks similar, though rather a large quantity and not available from
Amazon UK. (Not that I would buy that sort of thing online.)

I doesn\'t say that it can be used for baking cakes. Flora Cuisine said
that is could be used for general frying as well as cake making, but I
never saw the point as there are lots of vegetable oils available for
that. (Margarine is an emulsion of edible oil and water; I suppose
that\'s needed for cake making or people would just use oil.)

Generally, margarine is not recommended for cake making. Baking relies
on a balance between water and fat. The water in margarine can produce
undesirable results.

Perfectly possible to have the recipe quantitys done for margarine.

I\'ve just found a recipe for oil sponge cake here:
https://findsimplyrecipes.com/article/sponge-cake-with-oil-instead-of-butter

I don\'t know how easy it is in practice; they always make things look
complicated with their \"bain-marie\" and whatnot.

The purpose of the bain-marie in this recipe is to warm the eggs without
cooking them. It denatures the proteins and makes for a better
emulsion.

I expect you would need
a high speed mixer to combine the oil with the watery constituents (like
the eggs).

It does say \"stand mixer\". Sponge cakes are leavened by incorporating
air into the batter.

Eggs are mostly fat, and contain an emulsifier (lecithin) that makes it
easier to mix the oil with the whole milk.

Sponge cakes aren\'t all that popular in the U.S. Butter cakes rule
the roost. They are leavened with chemicals such as baking powder or
baking soda.

 

[Peeler]

On Mon, 24 Apr 2023 04:35:46 +1000, cantankerous trolling geezer Rodent
Speed, the auto-contradicting senile sociopath, blabbered, again:

<FLUSH the abnormal trolling senile cretin\'s latest trollshit unread>

--
Tim+ about trolling Rodent Speed:
He is by far the most persistent troll who seems to be able to get under the
skin of folk who really should know better. Since when did arguing with a
troll ever achieve anything (beyond giving the troll pleasure)?
MID: <1421057667.659518815.743467.tim.downie-gmail.com@news.individual.net>

 

[Peeler]

On Mon, 24 Apr 2023 04:25:38 +1000, cantankerous trolling geezer Rodent
Speed, the auto-contradicting senile sociopath, blabbered, again:

<FLUSH the abnormal trolling senile cretin\'s latest trollshit unread>

--
Richard addressing senile Rodent Speed:
\"Shit you\'re thick/pathetic excuse for a troll.\"
MID: <ogoa38$pul$1@news.mixmin.net>

 

[rbowman]

On Sun, 23 Apr 2023 13:14:37 GMT, Cindy Hamilton wrote:

Sponge cakes aren\'t all that popular in the U.S. Butter cakes rule the
roost. They are leavened with chemicals such as baking powder or baking
soda.

Boston Cream Pie... Probably could leave the cake out entirely and it
would be just as good.

My mother sometimes made a cherry chiffon cake that started with a
packaged mix. It wasn\'t bad if you squished a slice down to resemble real
cake.

 

[rbowman]

On Sun, 23 Apr 2023 17:52:29 +0100, Max Demian wrote:

I don\'t think you have fruit cakes much in the US do you? Even for
weddings or Christmas. Poor things. And as for \"plum\" pudding... (That
uses suet, unheard of across the pond.)

My mother made plum pudding for Christmas but she called it \'suet
pudding\'. We had a guest one year who scarfed down two servings and said
\"This is delicious! Can I get the recipe?\" When my mother started with
\'You get a couple of pound of suet...\" the guest took a sudden trip down
the hall. Sounds of retching were heard.

It was rather rich. The dessert course included \'Angels Tips\' which are
heavy cream carefully layers on top of crème de cacao so maybe the suet
wasn\'t all to blame.

 

[Peeler]

On 23 Apr 2023 19:12:30 GMT, lowbrowwoman, the endlessly driveling,
troll-feeding, senile idiot, blabbered again:


> My mother made plum pudding

HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAAA!!! What a stupid cunt! No, not your mother,
but YOU, you abnormal senile Yankeetard!

--
Another one of the resident senile bigmouth\'s idiotic \"cool\" lines:
\"If you\'re an ax murderer don\'t leave souvenir photos on your phone.\"
\"MID: <k7ssc7F8mt9U3@mid.individual.net>\"

 

[Peeler]

On 23 Apr 2023 19:06:17 GMT, lowbrowwoman, the endlessly driveling,
troll-feeding, senile idiot, blabbered again:

Boston Cream Pie... Probably could leave the cake out entirely and it
would be just as good.

My mother sometimes made a cherry chiffon cake that started with a
packaged mix. It wasn\'t bad if you squished a slice down to resemble real
cake.

ROTFLOL!!!! This abnormal Yankee bigmouth and his big mouth are flipping
out! LOL

--
More absolutely idiotic blather by the resident senile gossip:
\"My mother sometimes made a cherry chiffon cake that started with a
packaged mix. It wasn\'t bad if you squished a slice down to resemble real
cake.\"
MID: <kaldt8F22l6U12@mid.individual.net>

 

[Cindy Hamilton]

On 2023-04-23, Max Demian <max_demian@bigfoot.com> wrote:

I don\'t think you have fruit cakes much in the US do you? Even for
weddings or Christmas. Poor things. And as for \"plum\" pudding... (That
uses suet, unheard of across the pond.)

We\'re not British. Wedding cakes are usually butter cakes. Although
the cake at my first wedding was carrot cake (which is made using the
muffin method).

Most people don\'t bake their own fruit cake. In fact, most people (as
far as I can tell) don\'t bake.

I have a very nice light fruitcake recipe for which I substitute a medly
of dried fruit (plumped up in hot booze) for the glaceed fruit. It\'s
less sweet that way, and I like it better. I haven\'t made it in a
couple of decades. Nobody else wants it, and I can\'t eat it all myself.

Store-bought fruitcake is tooth-achingly sweet, and is more glaceed
fruit than cake. It\'s no wonder it has become a national joke.

Suet is not unheard of. I\'d probably have to go to the butcher shop for
it. And I have no use for it.

--
Cindy Hamilton