Comments on: Inauguration Doughnuts http://corduroyorange.com/?p=428 The only Food Blog written by Jesse Sharrard Sat, 11 Apr 2026 23:27:47 +0000 http://wordpress.org/?v=2.6 By: Bob Foster http://corduroyorange.com/?p=428#comment-52384 Bob Foster Thu, 21 May 2009 04:08:50 +0000 http://corduroyorange.com/?p=428#comment-52384 The second question that sprang to mind: Does lard really boil? How wonderful it would be if there were a frying fat with a boiling point like water, so if you got it too hot, you'd get grease on the walls (that would teach you to simmer!) and if you got it too low, hey, it's not boiling. No more thermometers. No more "floats but doesn't burn". I'm dreaming... The first question was: Cinnamon and ginger? The second question that sprang to mind: Does lard really boil? How wonderful it would be if there were a frying fat with a boiling point like water, so if you got it too hot, you’d get grease on the walls (that would teach you to simmer!) and if you got it too low, hey, it’s not boiling. No more thermometers. No more “floats but doesn’t burn”. I’m dreaming…

The first question was: Cinnamon and ginger?

]]> By: jwsharrard http://corduroyorange.com/?p=428#comment-48347 jwsharrard Sat, 24 Jan 2009 15:44:54 +0000 http://corduroyorange.com/?p=428#comment-48347 Ooops!! I originally left out the main standardization components of transferring the old recipe to the new. I've added the necessary info, though: 5 1/2 cups of flour and 1 tablespoon of baking powder. Mea culpa! Ooops!! I originally left out the main standardization components of transferring the old recipe to the new. I’ve added the necessary info, though: 5 1/2 cups of flour and 1 tablespoon of baking powder. Mea culpa!

]]> By: mom http://corduroyorange.com/?p=428#comment-48324 mom Fri, 23 Jan 2009 17:46:01 +0000 http://corduroyorange.com/?p=428#comment-48324 How much flour are you suggesting with the adaptation for the modern kitchen? You say to add the flour, but not how much. How much flour are you suggesting with the adaptation for the modern kitchen? You say to add the flour, but not how much.

]]> By: Joe http://corduroyorange.com/?p=428#comment-48261 Joe Wed, 21 Jan 2009 13:49:03 +0000 http://corduroyorange.com/?p=428#comment-48261 I demand that I be there when the first batch is taken out of the oil. I demand that I be there when the first batch is taken out of the oil.

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