I Wonder Why This Number Is Rising So...
Politics0 min ago
"Clanad" a question for you
13 Answers
Sorry to bother you but I've just seen your recipe for "Red velvet cake" which sounds absolulty gorgeous by the way.
I just want to ask you a couple of things before I have a go. Firstly, what type of vinegar do you use? Secondly, SR or plain flour? And lastly, do you know how many ounces make a cup? Thank you.
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Hiya! Thanks for th interest...
We use apple cider vinegar... it's slightly colored but a neighbor uses the clear variety, so it doesn't make a lot of difference. As to flour, we use sifted cake flour that is labeled as "Cake Flour". I believe it's self rising. 1 US cup = 8 US fluid ounces... There are variations on the recipe all over the southern U.S., but we've used this one for years... Best of Luck!
Additionally...
3 teaspoons is 1 tablespoon
8 ounces is 1 cup
16 ounces is 2 cups which is 1 pint
32 ounces is 4 cups which is 2 pints which is 1 quart
128 ounces is 16 cups which is 8 pints which is 4 quarts which is 1 gallon
For accurate dry weights to volume conversions, take a look here:
http://www.erikthered.com/flwm.html
This isn't exactly our recipe, but it's very close... I think you'd like it for the frosting in between and outside:
5 tbsp. flour
1 c. milk
1 c. sugar (granulated)
1 tsp. vanilla
1 cup butter (butter)
Cook flour and milk until very thick, cool, cream sugar, butter and vanilla until fluffy. Put together and mix or beat until smooth. Ice each layer and over all. This recipe is enough for five layers. Use half for 2 layers
Thanks for that - i've never heard of anything like it, we usually just use the standard butter cream. So i'm really looking forward to having ago at this for a change. It's surprising how US recipes differ to the UK ones, we are coming out to Florida in July and i'm so looking forward to your food!! Thanks again.
Just rechecked the thread nicky... welcome to the U.S.! It really depends on where you're going (or coming to) in Florida... if you're going to be in the Ft. Lauderdale/Miami areas, you'll get a strong sampling of Carribean cooking. Lots of Cubano influence and South American as well. (Try the apricot fried plantains). The farther north or west one goes the more regionally southern the cooking becomes. If you want to try really good southern foods look for a chain of restaurant called Cracker Barrel. They are consistently clean, good food, reasonable prices and they all have interesting little southern crafts stores as you enter. (If you have to wait, you can sit on the veranda and rock in a cane rocker). Be sure to try hush puppies with the meal... At any rate, Enjoy!
What an earth are "hush puppies"? I had to double take when I read that - over here hush puppies are a make of shoe!!
We are going to Orlando (Disney) - (I have two young children) Is there a "Cracker Barrel" near there?
By the way can you tell me what "grits" are? Are they nice? All the breakfast menus i've read include "grits" to me that sounds like eating well - dirt!!
Ah... hush puppies... they are golden brown morsels of deep fried corn meal and spices. They were made in the old days (so I'm told) to test whether or not the corn bread was ready to serve at the table. The cook would test fry some marble size bits and then after checking to see if done, would throw them to the dogs always gathered around the kitchen door and barking for food... as she threw them she would say "Hush, puppy!"
Cracker Barrell restaurants are all over the south... watch for the signs near Interstate higways. They are distinctive yellow in color... Check here: http://www.crackerbarrel.com/
You get to pick your side dishes for lunch or supper... be sure to try the collard greens (but order a small pitcher of vinegar to go with it).
Grits are simply a breakfast item in the US Southern region. Made from the kernel of corn. When corn has been soaked in lye and the casing has been removed it becomes Hominy. The lye is rinsed out very well and the corn is left to harden. Then the swollen hominy is ground up to the texture of tiny pellets. When boiled with water, milk and butter it becomes a cereal similar to cream of wheat. It's used as a side dish for a good old fashioned Southern breakfast or anyother meal... It can also be semi-baked in a loaf pan, then sliced and fried (hallmark of most southern food) and served with molasses or cane syrup. (Now I'm hungry)....
Lastly, if you order ice tea in the south, it's always going to be sweetened... if you don't want that be sure to tell the waitress...
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