Who says frosting matters?

[_Blixa]

[quote="Quasimodo"]
Blixa, this doesn't appeal to you?

Idiotic and will taste terrible.

Next time you're in SLC stop in.

They also have great meat pies and pasties.

[_Dr. Shades]

They also have great meat pies and pasties.

??? They serve the stripper community by providing pasties, too?

[_Blixa]

They also have great meat pies and pasties.

??? They serve the stripper community by providing pasties, too?

Pronounced with a short "a" rather than a long one, the cornish pasty is a venerable staple of British cooking. They were originally developed for miner's lunches: the thick crust made for a handle with which the miner could hold his lunch while not getting the part he ate covered in coal, or other, dust. Pasties were often marked with the miner's initial; more elaborate versions had a bit of fruit tucked into one corner for dessert. The were popular in Cornwall among tin miners, the family recipe I have comes from the north were my ancestors worked in coal mines and quarries. Immigrants brought them to america where they developed into many regional and ethnic variations. The ones at Backer's Bakery are quite close to my grandmother's recipe.

[_moksha]

They serve the stripper community by providing pasties, too?

While Cornish pasties sound good (they looked great on Globe Trekker), the kind Dr. Shades had in mind would also be munchy if they consisted of chocolate-rum frosting.

[_Redefined]

I usually end up scraping the frosting off anyway. . . way overdone most of the time. If it's good moist cake then it need no frosting, especially if it has texture like carrot cake or something nutty.

[_zeezrom]

Re,

Carrot cake?! Carrot cake must have frosting. How can you eat that without frosting?

[_Redefined]

Re,

Carrot cake?! Carrot cake must have frosting. How can you eat that without frosting?

It's all about texture! ;)

[_Blixa]

Why is this frosting thread languishing when so many more distasteful threads abound?



Zeez, do NOT miss this blog, The Austerity Kitchen. Fascinating history, great old recipes.

[_Morley]

I usually end up scraping the frosting off anyway. . . way overdone most of the time. If it's good moist cake then it need no frosting, especially if it has texture like carrot cake or something nutty.

If you're scraping the frosting off, it's because you're not using a good frosting recipe.

"As gravy is to potatoes, frosting is to cake." (I think that's from somewhere in Third Nephi.) (Gee whiz, so it must also be a chiasmus.)

[_Quasimodo]

Why is this frosting thread languishing when so many more distasteful threads abound?
[

The frosting thread has reared it's Butter Creamed head, again.

My mother used to make a lot of wedding cakes with Royal Icing (marzipan under that). They looked beautiful, but it took a hammer and chisel to cut into them.