Comments on: Hold the mustard. Hold the ketchup. Add the ice cream. http://blog.kingarthurflour.com/2008/06/13/hold-the-mustard-hold-the-ketchup-add-the-ice-cream/ Hot Stuff from King Arthur's Hearth Tue, 06 Jan 2009 15:16:04 +0000 http://wordpress.org/?v=2.3.1 By: darlena http://blog.kingarthurflour.com/2008/06/13/hold-the-mustard-hold-the-ketchup-add-the-ice-cream/#comment-1974 darlena Thu, 03 Jul 2008 15:45:09 +0000 http://blog.kingarthurflour.com/2008/06/13/hold-the-mustard-hold-the-ketchup-add-the-ice-cream/#comment-1974 This is a great story and a great idea to liven up an old favorite. I am going to try this with my next chosen desert. Thanks for the great story and desert recipe.... This is a great story and a great idea to liven up an old favorite. I am going to try this with my next chosen desert. Thanks for the great story and desert recipe….

]]> By: Bill Wilson http://blog.kingarthurflour.com/2008/06/13/hold-the-mustard-hold-the-ketchup-add-the-ice-cream/#comment-1840 Bill Wilson Thu, 26 Jun 2008 03:14:58 +0000 http://blog.kingarthurflour.com/2008/06/13/hold-the-mustard-hold-the-ketchup-add-the-ice-cream/#comment-1840 Sounds like old times to me. My Grandmother was famous for her pound cake, it was the old fashoned recipe. When she made it, she would always make 2 loaves at a time. The first loaf never got close to cold, but the next morning we would just slice off some pieces and stick them in the toaster. That with some eggs, jam, juice and coffee is really the way to start the day. Sounds like old times to me. My Grandmother was famous for her pound cake, it was the old fashoned recipe. When she made it, she would always make 2 loaves at a time. The first loaf never got close to cold, but the next morning we would just slice off some pieces and stick them in the toaster. That with some eggs, jam, juice and coffee is really the way to start the day.

]]> By: RPO http://blog.kingarthurflour.com/2008/06/13/hold-the-mustard-hold-the-ketchup-add-the-ice-cream/#comment-1821 RPO Wed, 25 Jun 2008 15:01:52 +0000 http://blog.kingarthurflour.com/2008/06/13/hold-the-mustard-hold-the-ketchup-add-the-ice-cream/#comment-1821 I have tried that with my breakfast in the morning and its awesome! I have tried that with my breakfast in the morning and its awesome!

]]> By: Cialis http://blog.kingarthurflour.com/2008/06/13/hold-the-mustard-hold-the-ketchup-add-the-ice-cream/#comment-1777 Cialis Mon, 23 Jun 2008 13:57:02 +0000 http://blog.kingarthurflour.com/2008/06/13/hold-the-mustard-hold-the-ketchup-add-the-ice-cream/#comment-1777 That looks pretty good. Toasting this pound cake can be an alternative. That looks pretty good. Toasting this pound cake can be an alternative.

]]> By: Kevin http://blog.kingarthurflour.com/2008/06/13/hold-the-mustard-hold-the-ketchup-add-the-ice-cream/#comment-1677 Kevin Thu, 19 Jun 2008 17:25:49 +0000 http://blog.kingarthurflour.com/2008/06/13/hold-the-mustard-hold-the-ketchup-add-the-ice-cream/#comment-1677 Having a family member with type two diabetes has limited the number of cakes and other baked deserts that can be enjoyed here. We have, however, found that splenda works relatively well in pies and cheesecake. Would splenda work in this recipe? Is there a minimal amount of sugar that mixed with splenda or some other sugar substitute that might yield an acceptable result? Are there any other "work arounds" that you might suggest? Thank you. <strong>Hi Kevin, Susan Reid has been doing research on using sugar substitutes in different recipes. On the blog, use Splenda for your search word, and you will find 3 different posts on Searching For Sweetness. There is a lot of good information there. Happy Baking! MaryJane @ The Baker's Hotline</strong> Having a family member with type two diabetes has limited the number of cakes and other baked deserts that can be enjoyed here. We have, however, found that splenda works relatively well in pies and cheesecake. Would splenda work in this recipe? Is there a minimal amount of sugar that mixed with splenda or some other sugar substitute that might yield an acceptable result? Are there any other “work arounds” that you might suggest? Thank you.

Hi Kevin,

Susan Reid has been doing research on using sugar substitutes in different recipes. On the blog, use Splenda for your search word, and you will find 3 different posts on Searching For Sweetness. There is a lot of good information there.

Happy Baking!
MaryJane @ The Baker’s Hotline

]]> By: Glenn http://blog.kingarthurflour.com/2008/06/13/hold-the-mustard-hold-the-ketchup-add-the-ice-cream/#comment-1563 Glenn Sat, 14 Jun 2008 04:32:22 +0000 http://blog.kingarthurflour.com/2008/06/13/hold-the-mustard-hold-the-ketchup-add-the-ice-cream/#comment-1563 Jenne, PJs right. At the prompting of both King Arthur and Cook's Illustrated magazine, I broke down and got the Thermapen (above). There is nothing like it. Whether you're making sandwich bread or crusty baguettes or meatloaf or burgers / steaks / chops on the grill or a turkey in the oven. No guess work; you know when it is done. Speed is important, too, when you've got your hands in a hot oven or over a searing hot grill. The object is to get in and get out. There is some equipment that is essential for good baking -- a good standing mixer, the right size pans, accurate scales -- and an instant-read thermometer is among them. Jenne,

PJs right. At the prompting of both King Arthur and Cook’s Illustrated magazine, I broke down and got the Thermapen (above). There is nothing like it. Whether you’re making sandwich bread or crusty baguettes or meatloaf or burgers / steaks / chops on the grill or a turkey in the oven. No guess work; you know when it is done. Speed is important, too, when you’ve got your hands in a hot oven or over a searing hot grill. The object is to get in and get out.

There is some equipment that is essential for good baking — a good standing mixer, the right size pans, accurate scales — and an instant-read thermometer is among them.

]]> By: JenneinAZ http://blog.kingarthurflour.com/2008/06/13/hold-the-mustard-hold-the-ketchup-add-the-ice-cream/#comment-1560 JenneinAZ Fri, 13 Jun 2008 21:08:19 +0000 http://blog.kingarthurflour.com/2008/06/13/hold-the-mustard-hold-the-ketchup-add-the-ice-cream/#comment-1560 That cake tester looks amazing. Can you use it on bread? I have had some recent bread disasters where the outside of the bread was nice and golden but the inside was still doughy. Would the tester help me avoid that? Thank you. <strong>Absolutely, Jenne - it's a Thermapen instant-read thermometer. It's the ONLY way I test bread. Bread is 190°F in the center when it's done; really heavy whole-grain loaves will be abut 205°F. It's the only way to go! As you can see, I have my name on my thermometer so it doesn't get lost in the test kitchen. The one I use is THE BEST ($99) - because I like speed and accuracy. But you don't have to spend that much to get something pretty good. Check out the Thermapen and other instant-read thermometers on our Web site, kingarthurflour.com. -PJH</strong> That cake tester looks amazing. Can you use it on bread? I have had some recent bread disasters where the outside of the bread was nice and golden but the inside was still doughy. Would the tester help me avoid that?

Thank you.

Absolutely, Jenne - it’s a Thermapen instant-read thermometer. It’s the ONLY way I test bread. Bread is 190°F in the center when it’s done; really heavy whole-grain loaves will be abut 205°F. It’s the only way to go! As you can see, I have my name on my thermometer so it doesn’t get lost in the test kitchen. The one I use is THE BEST ($99) - because I like speed and accuracy. But you don’t have to spend that much to get something pretty good. Check out the Thermapen and other instant-read thermometers on our Web site, kingarthurflour.com. -PJH

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