[HPFGU-OTChatter] Re: Carol's light fruitcake ... - Only One Cake in the World

[P. Alexis Nguyen]

bboyminn:
> So, to those who love fruitcake, please explain the
> obsession with brick heavy waxy bland tasteless
> cake? Even if the cake itself were made better, the
> waxy fruit would still taste waxy. The cake in my
> opinion would be improved just by leaving the red
> and green balls of wax out of it.

Ali:
I agree. I never add the vile stuff when making fruitcake. It's not
that I'm anti-chemicals, not being an organics food fan, but I am a
fan of not putting toxic-looking, radiation-coloured,
possibly-glow-in-the-dark fruit-like objects in something when I could
put in the real deal, such as dried cherries and dried currants.



bboyminn:
> On to another subject, I had always been amoung
> those who believed that Alcohol added to food as
> flavoring cooked off. Yet a friend brought home
> some Rum Balls made by a friend of his mothers.
> They were like cookies rolled up into donut hole
> sized balls. Though I don't know how she managed
> it, each ball was roughly like drinking an
> equivalent amount of alcohol; two or three balls
> and you were flying.

Ali:
Rum balls are generally not cooked. There's no chance of alcohol
cooking out when cooking isn't even involved. :)



bboyminn:
> That pretty much shot down the idea that alcohol
> cooks off.

Ali:
While your original premise for this was wrong, the conclusion is
correct. It is actually a myth that all the alcohol cooks off. It's
true that most of the alcohol does cook off, but just try to feed
someone with alcohol-intolerance some "cooked-off alcohol" sauce or
something and you'll be accused of trying to murder them.



Wishing she weren't at work,
Ali