Flying muck wrote: Pineapple upside down cake, can we get a definitive definition of this rather delectably tastey morsel of cake? Pie?

Defined: Cake made for the MOMs. And don't let Ghostrider tell you any different.

CRAZYWOLF wrote:

Flying muck wrote: Pineapple upside down cake, can we get a definitive definition of this rather delectably tastey morsel of cake? Pie?

Defined: Cake made for the MOMs. And don't let Ghostrider tell you any different.

I hate pineapple upside down cake, if I could banish any cake it would be this One, but I suppose since so many people like it we can keep is it it is an exception as well since it has copious amounts of butter… And we all know that butter, Cream, and pork fat make everything taste better

I heard the same thing law man, I think old muckerswas awful put the Britz call a dirty weekend…

Flying muck wrote: Sorry guys, been out of sorts the last few days, but opened up dogfight today to find Delphi + waiting on me accepting him back into MOM, welcome back Delphi!

I ran into him early yesterday evening, he said mom was too full, but it would seem that you cleared out some of the deadwood, I told him just to grab Monzulla

Flying muck wrote: Pineapple upside down cake, can we get a definitive definition of this rather delectably tastey morsel of cake? Pie?

It is a buttery sponge-cake, baked in the normal way but before you put the mix in the bowl you place pineapple at the bottom of the dish. When it is baked and you turn it out of the dish, the pineapple is on the top. Cover with cream, custard or more cake and eat until you feel nauseous.

Kamikaze King wrote:

Flying muck wrote: Pineapple upside down cake, can we get a definitive definition of this rather delectably tastey morsel of cake? Pie?

It is a buttery sponge-cake, baked in the normal way but before you put the mix in the bowl you place pineapple at the bottom of the dish. When it is baked and you turn it out of the dish, the pineapple is on the top. Cover with cream, custard or more cake and eat until you feel nauseous.

Based upon previous conversation, I don't think that's what he really meant, We were debating whether or not fruit has a place in cake at all…

But while we're on the subject a pineapple upside down cake is a little bit different than a regular cakein the sense that there are no layers, and no frosting… If it's done properly, and from scratch it's a little closer to cornbread

The classic recipe for the American staple, dictates that one should cook the pineapple and the glaze and a cast-iron pan until golden brown and bubbly,The The batter should then be poured into the screaming hot pan, And immediately placed in a fast oven, thus cooking quickly and forming a bit of a crustand a slightly different texture closer to cornbread than cake, even though it doesn't call for any Cornmeal.... Then to ensure the sauce is the right consistency one should wait until it is completely cooled to room temperature to turn it out.

Ok, I've saved that little gem ghost, at some point I will give it a shot. My ex was pretty good at it.

Making pineapple upside down cake I mean!!!

YEMX wrote: My way of fighting the winter blues.....

Building construction foam surfboards. The one I did a few years ago turned out pretty good. Unfortunately my inability to just let things be. I have tweaked and tweaked to point of it needing to find its way to the wall of "Crazy Crap Brian Builds"!

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Hey how did this slip by me. Didn't know you were into this. I've got one of those in my garage waiting for a fin box and leash plug. Then on to try my luck with glassing. You ever get to ride it or is it just for show/fun? What's the dimensions? Very cool stuff!!

Flying muck wrote: Ok, I've saved that little gem ghost, at some point I will give it a shot. My ex was pretty good at it.

It's not one of my favorites, but a lot of people really like it… I will give you one Word of advice, in most cases I would never propagate the use of canned goods, especially fruit… I don't know if fresh pineapple is abundant in your neck of the woods, But save it for the fruit salad, and use canned sliced pineapple, you know the rings, for pineapple upside down cake… You will have a hell of a time, Trying to get the fresh pineapple brown properly, use the canned

That could be to do with the syrup liquid they get canned in.
Same thing with pear halves.

Ok, had a few games, got killed...a lot, bedtime for me now.....sleep tight everyone

Flying muck wrote: That could be to do with the syrup liquid they get canned in.
Same thing with pear halves.

Well now fresh pears brown very nicely, and Poach too, I think the syrup does help, of course you want to drain that, but the syrup doesn't really better with the brown sugar in the butter you use to make the sauce. I think what it boils down to is the canned pineapplehas been "slightly during the canning process thus making the fresh pineapple a lot more Fiborous

Since we are discussing the merits of cake, I will chime in. The wife hates cooked fruit unless it is doused in liquor and set a fire. I'm meh on the upside down cake. I will say that the best cake on the planet is a Tres Leches cake. There can be no argument on this fact. It has been proven through peer reviewed empirical study.

Good point.

I think I shall have to return to cooking, used to cook a lot, from full English breakfast to a full dinner, haven't done for years, a mix of being single and working nights I guess, I've got rid of working nights....now it's the other part needs addressing!

I shall catch y'all later. G'night chaps.

TXLAWMAN wrote: Since we are discussing the merits of cake, I will chime in. The wife hates cooked fruit unless it is doused in liquor and set a fire. I'm meh on the upside down cake. I will say that the best cake on the planet is a Tres Leches cake. There can be know argument on this fact. It has been proven through peer reviewed empirical study.

I don't know about the best cake on the planet, but after eight years of living in El Paso if I never see an effing Tres leches cake again it will be too soon. I used to enjoy them from time to time but down there that's all there ever is

Don't you blaspheme in here, Ghost! Don't you blaspheme!

TXLAWMAN wrote: Don't you blaspheme in here, Ghost! Don't you blaspheme!

Lmao, well it's like I said I used to enjoy it from time to time, especially the ones you get from the better bakeries with the good cake homemade icing and so on. But when you're married into a Hispanic family all there ever is is farkin tres leches cake... New Year's:farkin tres leches cake, Easter: farkin tres leches cake Mother's Day: farkin tres leches cake dia de Los madres(Mexico; 2 days later) farkin tres leches cake, in laws birthdays(also may) farkin tres leches cake in laws anniversary:farkin tres leches cake that comes out to more than twice a week in the month of May alone. Add to all that, the Fourth of July every child's birthday Memorial Day Labor Day deiz y seis septembre, cinco de Mayo, Thanksgiving, Christmas, and any occasion or you might have dessert or cake at all. No pies, no regular cakes, cookies, brownies, ice cream, or anything else you can think of; NADA there is only farkin tres leches cake!


So while I understand your passion for the dish until you've had it for 30 to 40 times a year with none of your other favorite desserts you cannot call it blasphemy...besides, there where you're at i'm sure you're good and quality farkin tres leches cake, not the crap I had to endure, with the crappy cake, chalkie icing, and glaze strawberries from the bucket with that disgusting goo all over them everywhere in the cake.

Agree to disagree?

Only here in the sacred hall of MOModom, could cake be such a serious issue....and quite rightly so!

Flying muck wrote: Only here in the sacred hall of MOModom, could cake be such a serious issue....and quite rightly so!

Lol, Right you are, been discussing it for three days now

I Love Cake!!!

Ghost, you are forcing me to make an uncomfortable conclusion. There is such a thing as too much of a good thing. Now I feel like the old guy that takes one bite of desert and complains it is too rich. My wife makes a chocoflan cake. It's a 7 egger. Mix a chocolate cake. Make an egg/ cream cheese flan. Coat the pan in caramel or cajete if you can find it. Pour in the chocolate then pour in the flan. The flan sinks and ends up like an icing. It is AWESOME!!

TXLAWMAN wrote: Ghost, you are forcing me to make an uncomfortable conclusion. There is such a thing as too much of a good thing. Now I feel like the old guy that takes one bite of desert and complains it is too rich. My wife makes a chocoflan cake. It's a 7 egger. Mix a chocolate cake. Make an egg/ cream cheese flan. Coat the pan in caramel or cajete if you can find it. Pour in the chocolate then pour in the flan. The flan sinks and ends up like an icing. It is AWESOME!!

LOL, I agree completely, it's just that THATS ALL THERE EVER WAS FOR DESERT!!!! Now cajete there's an ingredient I can get behind, I used to do a crepes cajete at one of my old restaurants, I did a homemade burbon/vanilla bean ice cream rolled inside of a crêpe covered in homemade cajete and local pecans.... That's a little bit too fancy for my new place, but there we've been famous for my grandmother's pies for 20 years. I've added a 10 layer chocolate cake, and a cheesecake, However around here, most people only want pie or cobbler

What is it that truly makes cake so attractive, is it the brightly sparkling candles, or perhaps the lovely icing that crunches a little between your teeth, then melts seductively in your mouth, or is it maybe something more, something we can't quite put our finger on...........................

Yup...the candles help.

What candles ?

GHOSTRIDER1 wrote:

TXLAWMAN wrote: Don't you blaspheme in here, Ghost! Don't you blaspheme!

Lmao, well it's like I said I used to enjoy it from time to time, especially the ones you get from the better bakeries with the good cake homemade icing and so on. But when you're married into a Hispanic family all there ever is is farkin tres leches cake... New Year's:farkin tres leches cake, Easter: farkin tres leches cake Mother's Day: farkin tres leches cake dia de Los madres(Mexico; 2 days later) farkin tres leches cake, in laws birthdays(also may) farkin tres leches cake in laws anniversary:farkin tres leches cake that comes out to more than twice a week in the month of May alone. Add to all that, the Fourth of July every child's birthday Memorial Day Labor Day deiz y seis septembre, cinco de Mayo, Thanksgiving, Christmas, and any occasion or you might have dessert or cake at all. No pies, no regular cakes, cookies, brownies, ice cream, or anything else you can think of; NADA there is only farkin tres leches cake!


So while I understand your passion for the dish until you've had it for 30 to 40 times a year with none of your other favorite desserts you cannot call it blasphemy...besides, there where you're at i'm sure you're good and quality farkin tres leches cake, not the crap I had to endure, with the crappy cake, chalkie icing, and glaze strawberries from the bucket with that disgusting goo all over them everywhere in the cake.

Agree to disagree?

Sounds like someone needs a little couch time......

Lol

Jimboslice27 wrote:
Hey how did this slip by me. Didn't know you were into this. I've got one of those in my garage waiting for a fin box and leash plug. Then on to try my luck with glassing. You ever get to ride it or is it just for show/fun? What's the dimensions? Very cool stuff!!

We wakesurf behind our boat. I have tried to surf a couple of times. However everytime I try and get out there, the waves suck or it is so over crowded I have not really had to much luck. The waves here are, short and fast, with more bodies then water most of the time.
The one I built before, is very unique. The board is pretty short but like 23-ish inches wide. I shaped it so that it has the maximum surface area for lift, real hard rails, and I spooned the backend of it with a "Brian one of a kind" concept in mind. I was working on it today to see if I can try and save it. So I will try and get some photos of it and some measurements and post them at some point if yah like.

But for now here is some more of the deck that I will glass to the polystyrene foam. (Make sure your resin is compatable with the foam your using. If it is not, it will melt the foam.)

CRAZYWOLF wrote: What candles ?

These candles! Tchtch, how could you not have seen them!

That's very cool! Interesting idea to apply a wood veneer to the deck of a foam core board. Being a carpenter and loving wood so much (did I just say that out loud?) I've been toying with the notion of building a hollow hull long board for some time. Saw a video of one once and it looked really interesting and would be a nice chalenge to build all the jigs necessary to construct the ribbing that would make up most of the board. Solid rails, nose and tail with a 1/4" ply veneer for the top and bottom. Yea I'm going polyester resin for my polystyrene board. I used two pieces of 1 1/2" foam sandwich glued together with gorilla glue. Was able to create a pre rocker by putting the foam on 2x4's ripped down to various thicknesses and weighing it down while the glue set. Made it real easy to shape from a rocker standpoint.