Sunday, December 12, 2010

FLATUS Show 261 - Hold the Lp by the edge***828-FLATUS8***

In this episode: Hello! Flatus Show listeners. What a great week. I learned some sad news this week. A friend, who I have been out of contact with for many years, died. He died this past May after living twelve and a half years as a paraplegic. He had had spinal cancer and one of the treatments is irradiating the spinal cord, but it can cause irreversible damage, which it did. He eventually lost use of his hands. What a terrible thing. I talk about how he still lives in me. Yeah! I have a new phone number (828) FLATUS8! Doesn't that rock!, but the old one works too, so you can use that as well. I found a new source for reading Brenda Starr online. If you have any questions, or comments leave them on the blog or call me at 206-984-3617. Enjoy and thanks so much for listening.
The Flatus Show 261
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Kalv1n said...

I'm absolutely loving your last two shows. Will you be playing any holiday music on the uke this upcoming Sunday? I have to admit we have very different ideas of butter cream. Flay's sounds okay to me. Personally my favorite is a french buttercream followed by swiss/itlian. And i know you love shortening but I think it should be saved for when you have to leave your frosted goods out for days with no refrigeration because that unnatural stuff won't spoil. :-) Did you ever try the t keller grapefruit cake? With recipe times etc, it's so difficult because there are so many factors including most importantly different ovens. Do you have an oven thermometer? I always use mine inside to make sure it is where I want it to be. Also, you're one of my favorite readers. I'm loving Phyllis the twin. It's sounding like a sexploitation story. Very much enjoying the show.

Kentie said...

Kalvin! Thanks for listening as always.

Is the French butter cream frosting made with a roux? I've made that before, but still a little too buttery.

I did not try the Keller cake yet. Though I made another one and it turned out better than my first try. I expect the cake to be rich and dense like a pound cake with a distinct grapefruit aura. Although it seems that when you put heat to grapefruit the flavor changes into something resembling a flower. I think Kellers' recipe is the best I've read so far. I will try it. Did you?

I don't have an oven thermometer. :(
I need to get what. How can I call my self a baker even without one!

Glad you love Phyllis! I love her too.

Kalv1n said...

Quite honestly, I haven't tried the Keller cake, but I think he might skirt around your heating issues per use of the grapefruit syrup. I think if you wanted to protect the grapefruit flavors even more you would not heat the sugar in his grapefruit syrup with all of the juice, just enough to sort of get the syrup to melt down and dissolve (and you could add zest to it too). So i'd try an only dissolve the sugar in 1/3 cup of the grapefruit juice, and then I would add that to the rest of the grapefruit juice for the syrup you pour on the cake. Also N.B. the recipe I found online does not actually match his. However, there is one at the website "A Table!" that is an accurate reflection, and you'll see that although there is zest in the cake while it bakes, all of the juice is added after it comes out of the oven.

French buttercream: you make a sugar syrup up to soft ball stage then you add it to whole eggs in a mixer. Then you add lots of butter. It's BUTTERcream Kentie. Not poweder sugar hint of transfat shortening cream. :-O just my personal preference.