I already know the answer to this question, but how many of you out there are as obssessed as I am with this site and in exchanging information via other sites like this? I can't believe how many times a day I check my e-mail for responses from all of you, let alone go to this site, and others like it, to see what's happening. And forget about time spent looking at everyone's cake photos! And then what about surfing the web for cake-related sites? And sites that sell baking supplies? It is so addicting!
What did we do before the internet???!!!???
I know that I stay logged into this site while I am at work from 7AM-3:30PM Monday-Friday And on the weekends I try to check back in whenever I can The fact that I am a regular member already and I haven't even been a member for month attests to the fact that I LOVE this site!
Oops- I should say frequent member at this point. What I like about this site is that I can keep a separate internet explorer or netscape navigator window open while I surf around on the internet for other things, or while I am doing other work on the pc.
I have a cable modem at home so I am always 'on' the internet.
Like tonight for example... I am working on my husband's co- worker's pc trying to get rid of all the spyware that's on it, looking at cake central, doing postings on this site, running a virus scan program over the internet on my pc, and when I need a break from the pc's- watching some tv. Talk about multi-tasking.
I used to do what you do, mouse. When I moved from NC to CA I didn't tell a soul because I no longer want to spend all my free time fixing friend's computers. It seemed like that's all I ever did. And usually because they didn't do simple maintenance as they went along. GRRRRR!!!
Cookieman... I know, I am on line much more than I should. However I am so glad for the internet now. Joan is at work tonight. I live in the boonies and don't feel like driving into town to visit.
So here I am- better than eating!!
I'm so glad to hear that there are others out there just like me!!!!!!!!!!!!!!!!! My husband can NOT believe that I'm online talking about cakes & looking at cake pictures!!!! No one understands but all my friends on cakecentral & of course my friend Tammy (who I think has been looking around on here too, LOL). I'll have her addicted before too much longer!! Just think when we're on here we're staying out of trouble!!!
Last night I had to logg off 2 times because we had EMS runs to go on! It liked to have killed me to logg off!!!!!!!!!
Addiction? Yep, it's what it is! I find myself doing the same thing as all of you are, but I can't help myself. I do share things with my husband also and he doesn't mind. Now, if I spent as much time looking for a job as I do on this thing, I would be employed full time!!! Oh, but that would put me into a huge cakecentral withdrawal...I love this stuff.
When I begin a conversation with, "Well my friend suggested". My husband asks if it is a real friend or a "friend". The latter being a forum friend...he makes it sound like you're imaginary though. He jokes all the time about my being obsessed with forums...he calls them chat groups.
The scary part is that I belong to a support group forum for thrombophiliacs and I write way more there than here.
The kids keep me away from the computer for most of the day...hence the late night postings.
I'm glad others understand,
When I begin a conversation with, "Well my friend suggested". My husband asks if it is a real friend or a "friend".
Yes, I also have to be careful to clarify between friend and on-line friend. We all "talk" so much, it's so easy to forget we really don't know each other.
My wife calls this site the fluffy pastry site. I think she's trying to get my goat because I'm on here a LOT. But she's always bragging about my recent decorating classes and has volunteered me for 2 cakes already. One's my daughters, so that one dosen't count
But anyway, I LOVE this site and its the first site I check after my emails.
Now, if I spent as much time looking for a job as I do on this thing, I would be employed full time!!!
Me too! LOL
Anyway, I'm glad to see that we're all in this together! Makes me feel a lot better. And even if we are addicted to this site and all things related, at least it's an addiction our friends and family benefit from...and even encourage!!!
I'm with all of you! I check in every chance I get at home and I keep you up at work too. I hope they never check the internet log at work or I might be in trouble!
my friends at work are blaming me for their gaining weight because i'm always baking cakes to try a new recipe or technique I heard about here
That's actually how I got started selling my cookies and cakes! I would try out a new recipe, and if it worked, I'd bring the goods into work rather than have them sit around the house calling to me. It go so that people actually said "we'll pay you to keep bringing in cookies." Well, I took them up on their offer and the rest is history.
Obsessed? Addicted? ...you bectha! I am on these websites more than I care to admit but what the heck...it could be worse, right?! I enjoy every minute of it and can hardly wait to get back to my computer and see the latest photos and catch up on the latest topics. Sad to say but I get a little "down" when I don't have a cake to make for someone..is that pathetic or what? ...but that's ok because it's then that I get to try all the new stuff I've been wanting to experiment with and try new recipes. Speaking of which..anybody make really good eclairs/puff pastry? I'm just itching to make some nice big fat elcairs for some reason!
I haven't made eclairs in a couple of years, but when I did make them I used the pate a chaux recipe from the Joy of Cooking (my bible). They were excellent. I filled them with the pastry cream from the JOC and dipped the tops in ganache. I believe I used to swirl raspberry sauce over them too right before serving. The pate a chaux can be used to make cream puffs also. I love that stuff! Just when you think it's going to be a total disaster from adding all those eggs, it all comes together into a beautiful dough/batter. Now that's the joy of pastry making!
I've never made my own puff pastry though. That seems too labor intensive for my somewhat short attention span.
I have a few Pate a Chaux recipes that I have read over many times but just haven't tried yet. The funny thing is....the recipes call for a wooden spoon and of all the gadgets I have in my kitchen, I didn't have a wooden spoon! I have since bought one! I hear alot about that book (JOC) but don't have it...sounds like a great book though! Thanks for the info...sound delicious!
Most Pate a Chaux recipes are basically the same (they have to be, or they wouldn't be Pate a Chaux!). I think the idea behind the wooden spoon is that it doesn't conduct heat up the handle like a metal spoon might. The mixture is pretty hot befoe adding the eggs and it could potentially cause a slight burn to the mixing hand were you to use a metal spoon. It's the same idea when making polenta or risotto (both of which I make). Those darn things, especially the polenta, can be scaldingly hot!!!
By the way, the JOC has an extensive section on baking; full of not only recipes but the science and how-to's behind the recipes. Make sure it's the "All New, All Purpose" edition. Check it out:
Thanks! I find the "why's" and "science" of baking totally fascinating!
I guess I'm off the "obsessed" topic a bit but by any chance is there a recipe in there also for a real tiramisu and lady fingers? I have a couple recipes but most of them are baked in a 9x13 and that won't work for me. I always like to compare several recipes before actually making anything new.
Yes there is! It calls for any of the following: Ladyfingers, European Sponge Cake, or Genoise; and the recipes for all of those cakes are in the book.
The recipe is a bit ambiguous as to what it is made in; the directions state to "arrange in a serving dish." That is odd, because the JOC is usually very thorough with their directions.
From what I can tell though, the ingedients all seem to be very authentic. I'm Italian-American, but ever since I went to Italy a couple of years back, I cook and eat out mostly authentic Italian cuisine--not Italian American (which is what I was brought up on). I would say this recipe is the real deal.
[quote="MrsMissey"]Thanks! I find the "why's" and "science" of baking totally fascinating!
Have you ever read the Cake Bible by Rose Levy Beranbaum? She talks about why you would add certain things and why not. Why you would want cake flour or cream of tartar so you can create or change recipes on your own. It's really a great book. A bit pricy, but IMHO very worth it.
Yes, I have The Cake Bible...worth every penny! I read it over and over & discover something new everytime!
back to Pate a Chaux - for just a second - I tried Alton Brown's recipe and it worked like a charm. Super easy.
I don't own wooden spoons and I won't own wooden spoons... even if the recipe insists on it. I just have this aversion to wet wood... and wooden spoons give me the heebie jeebies- I can't bring myself to wash them, I just throw them away. LOL! Sick but true!! I use plastic when wood is called for.
But I love my wooden cutting boards. But those feel different when wet.
Just wanted to say- cookieman your eclairs sound soooo delicious!
Why thank you! Now that I'm thinking about it, I think I'll make them for an upcoming party we're throwing in April.