December 28, 2005
I lost that recipe, clipped from the New York Times. But the past Sunday, the New York Times Magazine printed yet another obituary of H. David Dalquist, inventor of the bundt pan, and included a link to the beloved tunnel of fudge cake recipe printed a year ago. Now I found myself with two options: save the recipe on my bloody computer, so I could easily access by keyword in the future ("fudge cake"), or to save it to my Times file. Huh? I knew that Times Select had a few cool features, including a monthly quota of articles I could pull from the archive (including this recipe). But I hadn't realized I could save articles (or in this case, a recipe) and store it for future reference with keywords. Hmmm....sounds like a nice way to ensure I keep subscribing, doesn't it.
But the real matter is: will I ever bake this cake? Probably not. I don't even own a bundt pan. But I really like these weird notes, like no other recipe:
Bake for 45 minutes. You cannot use the toothpick test because the cake contains so much sugar that the center will not set but will remain a tunnel-of-fudge. You are dependent on a correct oven temperature and the 45-minute cooking time. (Well, that likely rules out my oven, since it's the cheapest piece of crap that my slumlord could have installed.)
When removed from the oven, the cake will have a runny fudge core with an air pocket above the fudge. About 30 minutes after taking the cake out of the oven, press the inside and outside edge of the cake bottom down all the way around to minimize the air pocket. This is more fascinating than high-school thermodynamics lessons. Physics is phun!
Tags:
bundt pan, times select, tunnel of fudge cake
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Posted on 12/28/2005
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December 01, 2005
You know, I normally write about food here. But I just read three RSS headlines from Thursday's Newsday:
Decomposed body identified as local runaway
Body in trunk likely mobster's, officials say
Swiss businesswomen `eaten alive' by bedbugs in New York hotel, lawyer says
I began to realize: we use a lot of food metaphors when describing grisly crime scenes as well as horrible things that hapen to our living bodies. Imagine that—a visitor from Switzerland eaten alive by bedbugs. Perish the thought! Bedbugs (as we know from personal experience or that frightful article in last Sunday's paper) do chew at you, but eat you alive?
By the way, the two female businesswomen, Ksenija Knezevic, of Zurich, and Marlies Barisic, of Kreuzlingen, both appear to have names from the former Yugoslavia—the largest source of lawsuits in Switzerland, in case you were unaware. Perhaps they aren't dead just yet.
Tags:
bedbugs, eaten alive, lawsuits, newsday
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Posted on 12/1/2005
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