tag:blogger.com,1999:blog-9130750.post2402177838614278018..comments2024-01-11T20:26:57.109+01:00Comments on Archaeogoddess: A near accident of epic kitchen proportions narrowly averted by shear dumb luckArchaeogoddesshttp://www.blogger.com/profile/09305683483488880519noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-9130750.post-8426330338934795532009-02-19T09:41:00.000+01:002009-02-19T09:41:00.000+01:00This is exactly the reason why I don't bake. I'm a...This is exactly the reason why I don't bake. I'm afraid that things would go wrong, my oven will explode, my kitchen will have a black hole in the wall, or worse, my cake simply won't rise.<BR/><BR/>Failure is simply not an option LOLAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-9130750.post-75392974872033942052009-02-18T00:34:00.000+01:002009-02-18T00:34:00.000+01:00Next time you do something like that, can you mak...Next time you do something like that, can you make sure you have fitted a webcam first ;)BABShttps://www.blogger.com/profile/12116947589073027708noreply@blogger.comtag:blogger.com,1999:blog-9130750.post-13946870041833253102009-02-17T22:58:00.000+01:002009-02-17T22:58:00.000+01:00Had this been me, I would've lost it at the point ...Had this been me, I would've lost it at the point of turning off the veggies - which would've been followed by yelling to the other end of the house for help and then collapsing on to the kitchen floor in tears.<BR/><BR/>And don't get me started on this silly little ovens!PiNG aka Pattihttps://www.blogger.com/profile/05486002308919156913noreply@blogger.comtag:blogger.com,1999:blog-9130750.post-76936077544729356462009-02-17T22:34:00.000+01:002009-02-17T22:34:00.000+01:00According to my allrecipes.com substitution list 1...According to my allrecipes.com substitution list 1 cup of buttermilk = 1 tbsp lemon juice plus enough milk to make one cup. I'm really bad about that and tend to pour almost a cup and then dash a bunch of lemon juice into it. I use bottled too, since half an lemon = 2-3 tbsp and that just seems a waste in the winter when I don't particularly feel like making iced lemonade.<BR/><BR/>For cornbread I've had pretty good success with the Better Homes and Gardens' cornbread recipe: <BR/><BR/>1 cup flour<BR/>3/4 cup cornmeal (found usually in the organic section of Superbrusen, SuperBest, or Kvickly)<BR/>2-3 tbsp sugar<BR/>2 1/2 tsp baking powder (not natron - learned that the hard way too)<BR/>3/4 tsp salt<BR/>1 tbsp butter (15g)<BR/>2 eggs, beaten<BR/>1 cup milk<BR/>1/4 cup cooking oil or melted butter (I use rapsoil and have had no problems)<BR/><BR/>Oven to 200 C (400F). Mix dry ingredients together. Put the tbsp of butter (15g) into your cornbread vessel of choice (I use 9 inch round pyrex pie pan, my love and joy) and pop it in the preheated oven for 3 minutes or until butter melts. Remove the pan and swirl the butter to coat the bottom and sides of the pan. (I don't pour out the extra butter, cause I'm like that, but it does impact the look of the cornbread, if you care) In another small bowl mix eggs, milk, oil. Pour this all at once into the dry ingredients and mix with a fork until just moistened. Now dump all that into your pan. Bake 15-20 minutes if you have a normal oven, do the toothpick test, eat with honey. And something hot and spicy - Cajun is perfect with cornbread, right Kelli?Archaeogoddesshttps://www.blogger.com/profile/09305683483488880519noreply@blogger.comtag:blogger.com,1999:blog-9130750.post-56832708223725990112009-02-17T20:48:00.000+01:002009-02-17T20:48:00.000+01:00Hahaha, reminds me of a time I tried to make a ric...Hahaha, reminds me of a time I tried to make a rich chocolate cake and the chocolate batter started pouring out of the seams of an old cake tin. total disaster! managed to save the situation by quickly pouring it out into two other tins but found myself with rather odd shaped cake - not quite the round shaped-cake i started out with in my head.Paula https://www.blogger.com/profile/13365717701684045748noreply@blogger.comtag:blogger.com,1999:blog-9130750.post-14684119925730822172009-02-17T17:32:00.000+01:002009-02-17T17:32:00.000+01:00I loved this post because I have TOTALLY been ther...I loved this post because I have TOTALLY been there!! Not only using the "one pan I needed for something else" but using a pan that will NOT allow any other pans to fit with it in my tiny Danish sized oven!! Lord, the tragedies we experience in our kitchens! Was it this hard in america??!! LOL<BR/><BR/>But I did learn the "how to make buttermilk" secret!! Thanks for that! I need buttermilk to make homemade cornbread, so now I am set instead of having to buy a carton!!!!Kelli Nørgaardhttps://www.blogger.com/profile/17410295651793053766noreply@blogger.com