One red chili? As in a pepper? A vaguely triangular thing that you buy in the produce aisle?
Just want to make sure we don't have any British/American misunderstandings. I mean, you use all those funky gram and ml things instead of sensible cups and spoons. (Goes off growling to get her brand-new digital kitchen scale.)
This frosting sounds dangerous. Thank you for posting it. I must remember to send you my own favorite chocolate frosting recipe, which includes Coca-Cola.
When Ed and I lived in Connecticut, we were friends with a woman whose parents were Hungarian immigrants. We'd often get invited for dinner (I think I told you about these folks - the time I made a pot haggis for them, they told me it tasted just like leberknodel). We'd always get served Uncle Mike's special lecso, made with by frying hot peppers and onions in paprika and lard. You could roast your own marshmallows dragon-style with a mouthful of that stuff. Because this was the sort of household in which if you took any less than three helpings of everything they thought you hated the food, I developed a self-defense mechanism of servings of one tiny spoonful. That way I could keep asking for more without burning out my internal organs.
Ed makes very good lecso, too, but he has toned his version down quite a bit ever since the day that I took one bite of it and my contact lens fell out.
I'm trying to translate this into American English because it sounds great.
On the chocolate for the icing: dark, milk, bittersweet or is there a generic chocolate that serves?
I'm also trying to equate vegetable fat to one of our products. Crisco might be it, but I'm not sure. It's a solid, right? Could butter be substituted?
I have a birthday next month and usually make myself a cake. This could be it!
I know you guys measure things differently. That's why if you already have a receipe for a chocolate cake you can use that. It's the icing that makes this one different.
The chocolate should be as dark and bitter as you can get it. Under no circumstances use milk chocolate. For the fat, butter, margarine, whatever. I didn't realise you don't get the plain veg fat, but again it's really just the fact that it's fat that is important.
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Just want to make sure we don't have any British/American misunderstandings. I mean, you use all those funky gram and ml things instead of sensible cups and spoons. (Goes off growling to get her brand-new digital kitchen scale.)
This frosting sounds dangerous. Thank you for posting it. I must remember to send you my own favorite chocolate frosting recipe, which includes Coca-Cola.
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That's the one. The sort of thing that sets fire to your mouth. Of course you can use as many as you like, depends how much fire you want.
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Ed makes very good lecso, too, but he has toned his version down quite a bit ever since the day that I took one bite of it and my contact lens fell out.
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On the chocolate for the icing: dark, milk, bittersweet or is there a generic chocolate that serves?
I'm also trying to equate vegetable fat to one of our products. Crisco might be it, but I'm not sure. It's a solid, right? Could butter be substituted?
I have a birthday next month and usually make myself a cake. This could be it!
Reply
The chocolate should be as dark and bitter as you can get it. Under no circumstances use milk chocolate. For the fat, butter, margarine, whatever. I didn't realise you don't get the plain veg fat, but again it's really just the fact that it's fat that is important.
The chili is very much to taste, remember.
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http://bitsyskitchen.com/conversion.html
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