I mean, really though, what's the point of a dumpcake? Are you so desperate to shove refined carbs into your cakehole that you can't be bothered to mix the ingredients together? You just want to bake up a pile of shit and eat it with a spoon?
Christ, why not just cut out the middle man and smear sugar and butter on some fruit?
No thanks, I'll pass on eating pure butter coated with sugar.
Why would you make a recipe with BOTH Butter and Margarine?! I refuse to make Dump Cakes on the grounds that they promote Paula Deen and Sandra Lee styles of baking. If you forgot who Sandra Lee was, let me remind you...
How is it possible to make something even remotely cake like without any mixing? Is the mixing really what stops people making cake in the first place?
Do I need special stuff for pickling? I have a ton of cucumbers and my Babci's recipe that I'd like to try. I've never done this before, and all I remember from her's was that she'd save old pickle jars and use them for her own.
Do I need special stuff for pickling? I have a ton of cucumbers and my Babci's recipe that I'd like to try. I've never done this before, and all I remember from her's was that she'd save old pickle jars and use them for her own.
Pickling is so easy. You put pickles into a jar with pickle stuff. You close the lid. You wait.
Polish pickling uses pressure to ferment. You put the food in a jar with the brine, cover it with more than one layer of cheese cloth, then weigh it down with a stone or smaller hefty cookware. Scoop off the salt brine once a day for 2-3 weeks and you'll have some quality grade pickled goods.
Do I need special stuff for pickling? I have a ton of cucumbers and my Babci's recipe that I'd like to try. I've never done this before, and all I remember from her's was that she'd save old pickle jars and use them for her own.
You can typically find flats of Mason jars for pretty cheap. Got a Tractor Supply nearby?
Wait, it's Texas. The whole state is basically Tractor Supply, isn't it?
Anyhow, you'll also want lids. You can get lids and bands easily on Amazon. You can do a lot of pickling directly in a jar if you make micro-batches.
If you want to do larger batches (which you will, trust me), you'll want large food-safe containers. We have these 6-quart Cambro buckets:
And also a white 5 gallon food-grade bucket that we got from Lowe's or Home Depot or whatever.
You'll also want salt. Lots of salt. Inadvisable quantities of salt. It's recommended to use canning and pickling salt specifically - but the only difference is the presence of anticaking agents in standard salt, which causes cloudiness in pickling solutions. If you don't care, you can use regular table salt (non-iodized):
For boiling water canning (most pickles and other acidified foods), you just need a bigass stockpot and maybe some canning racks. For pressure canning (low-acid foods), you'll need a pressure canner.
Today, I made my first two-layer cake with a whipping cream frosting. In the middle, I added chocolate whipping cream frosting with strawberries and raspberries. It did not turn out as pretty as I had hoped for, but it was delicious.
When I actually cook, one of my go-to "recipes" is my hobo stew. Super easy and minimal cleanup. A can of pre-sliced cooked potatoes, some stew meat, maybe some carrots. Mix it all up and add some garlic salt, pepper, and a little Sweet Baby Ray's BBQ sauce. (You wanna use a thicker sauce because of all the water from the meat and potatoes or else you'll just end up with a bunch of liquid at the bottom.) Wrap it up in tin foil and put it in the oven for maybe 45 minutes to an hour.
Comments
Christ, why not just cut out the middle man and smear sugar and butter on some fruit?
EDIT: Man, that came off pretty elitist.
Good.
Doesn't look bad to me :-p
Dump truck cake
You take dumps. You don't eat dumps.
Well, OK, someone probably does, but those people are weird.
Those don't look like cakes. I'd call that either a tart or crumble. "Dump tart" or "crumble dumps".
Wait, it's Texas. The whole state is basically Tractor Supply, isn't it?
Anyhow, you'll also want lids. You can get lids and bands easily on Amazon. You can do a lot of pickling directly in a jar if you make micro-batches.
If you want to do larger batches (which you will, trust me), you'll want large food-safe containers. We have these 6-quart Cambro buckets:
http://www.amazon.com/Cambro-RFS6PPSW2190-6-Quart-Food-Storage-Container/dp/B002PMV77G/ref=sr_1_17?ie=UTF8&qid=1433791007&sr=8-17&keywords=food+grade+buckets
And also a white 5 gallon food-grade bucket that we got from Lowe's or Home Depot or whatever.
You'll also want salt. Lots of salt. Inadvisable quantities of salt. It's recommended to use canning and pickling salt specifically - but the only difference is the presence of anticaking agents in standard salt, which causes cloudiness in pickling solutions. If you don't care, you can use regular table salt (non-iodized):
http://www.amazon.com/Morton-Table-Salt-25-Pound/dp/B007SNJ98G/ref=sr_1_4?ie=UTF8&qid=1433791559&sr=8-4&keywords=table+salt
We managed to find 36 pounds of canning and pickling salt for 13 bucks, but that deal is long gone. Still have the salt.
And then if you want to get fuckin' fancy, you can get into CANNING, and then it's all downhill from there:
http://nchfp.uga.edu/publications/publications_usda.html
For boiling water canning (most pickles and other acidified foods), you just need a bigass stockpot and maybe some canning racks. For pressure canning (low-acid foods), you'll need a pressure canner.
Today, I made my first two-layer cake with a whipping cream frosting. In the middle, I added chocolate whipping cream frosting with strawberries and raspberries. It did not turn out as pretty as I had hoped for, but it was delicious.
Shrimp scampi with angel hair in my skillet. Tastes great and super easy to make.