eschatonic
Laser Snark
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« Reply #150 on: February 17, 2011, 10:27:53 pm » |
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eschatonic, never! Blood is *so* hard to get out of yarn!
Unfortunately, it's really, really easy to hurt someone* with an aluminum knitting needle. Such as by sitting on it by mistake. Or stepping on it. *myself. twice. sigh....Actually I thought of several more a few years ago in the airport security line when they took away my pre-school safe yarn scissors and let me keep the 10-inch long pointy metal spikes. Also: Nah, that's Uncle Duke. He probably knows how to do it with a Knifty Knitter. *contemplates ill-advised DVD extra*
Ohpleaseohpleaseohpleaseohpleaseohpleaseohpleaseohpleaseohpleaseohplease...  seconded. |
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« Last Edit: February 17, 2011, 10:48:22 pm by eschatonic »
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No live organism can continue for long to exist sanely under conditions of absolute reality.
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Korvar
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« Reply #151 on: February 18, 2011, 02:29:58 am » |
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Got cider doughnuts in Michigan, too. Yumminess!
Someone take pity on the poor Brit* and explain the difference between a cider doughnut and an apple doughnut? * here the vast range of doughnuts available typically runs from plain, to jam (jelly) to apple. Hey! We get custard ones too.... |
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MadGastronomer
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« Reply #152 on: February 18, 2011, 06:02:27 am » |
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Since no one else got around to explaining: From my research (I've never had one), it looks like cider donuts are cake donuts made with applesauce in the dough, then after frying they're dipped in a cider glaze and rolled in cinnamon sugar, which sounds damned tasty to me. Maybe I'll go ask Top Pot if they've ever made any. We do have some rather nice apples in this state.
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Elizabeth Bear
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« Reply #153 on: February 18, 2011, 08:01:03 am » |
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The ones we get around here are mostly not glazed or sugared. But yes, cake doughnuts with apples/applesauce/cider in the batter.
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~~~~~~~~~~~~~
Chaz: "As if puberty weren't stressful enough."
Todd: "See? That's why we're better than all those other law enforcement agencies. Correct use of the subjunctive."
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tylik
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« Reply #154 on: February 18, 2011, 04:07:36 pm » |
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No, no, first you finish a row, then use the needle with no yarn on it...
I am envisioning a reworking of several classic wuxia films... (There's a tradition having to do with female swordswomen whose extra superpower is to remain perfectly poised in all circumstances. In the original Dragon Inn, there's a great scene involving a bar fight and the swords woman who remains eating throughout most of it, casually deflecting blows with her chopsticks when necessary...) |
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Korvar
Laser Snark
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Posts: 875
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« Reply #155 on: February 18, 2011, 05:32:11 pm » |
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No, no, first you finish a row, then use the needle with no yarn on it...
I am envisioning a reworking of several classic wuxia films... (There's a tradition having to do with female swordswomen whose extra superpower is to remain perfectly poised in all circumstances. In the original Dragon Inn, there's a great scene involving a bar fight and the swords woman who remains eating throughout most of it, casually deflecting blows with her chopsticks when necessary...) I have always loved those "doing stuff while fighting happens" scenes - calligraphy, eating, mah jongg... Why not knitting? |
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jimsmyth
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« Reply #156 on: February 19, 2011, 09:29:34 am » |
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I'm now wondering who on the team is most likely to know 67 ways to kill someone with mah jongg tiles...
(For some reason, I think Faulkner has the edge.)
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"I wanted to tell you both. I've met someone."
"Danny, that's good," his mother said, sounding strange and strained and cautious. "What's--"
"His name's Grayson. He works for the State Department."
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tylik
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« Reply #157 on: February 19, 2011, 04:04:09 pm » |
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I always wonder how those numerous different ways of killing someone with something are supposed to work. Perhaps I'm a lumper rather than a splitter.
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nebula
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« Reply #158 on: February 19, 2011, 05:12:26 pm » |
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Sorry to interrupt, but I just got a chance to read this and have to say I loved the Night Kitchen scene - for seeing MG in fiction and for the Daphne-Chazness of it.
On the doughnut front, I have never experienced Krispy Kremes but I do believe they have a branch in London Town.
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Come at the King, you'd best not miss
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trinker
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« Reply #159 on: February 20, 2011, 10:42:55 pm » |
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So good I eat them plain, and I have long felt that half the point of donuts was coatings, glazings and toppings.
Interesting... I've always preferred plain donuts, or filled donuts with nothing on top. I also like un-frosted/iced/glazed cake... maybe I'm just weird? Late to the party, but I'm a fan of minimalist donuts, too. I'm a yeast-raised with chocolate glaze fan more than anything. (Not quite the same as nothing donuts.) There's an outlet within long-driving distance that does strawberry shortcakes (or other fruit, in season) with yeast donuts. WANT. I've encountered some good cake donuts, but they're not my preference. Too many of them are sort of chokey/cloying in my experience. This may be regional. KK are not chewy enough for my taste. What I want is the old-fashioned Winchell's experience, but they seem to be gone from my immediate area. KK are sort of fluffy and insubstantial - the cotton candy of donuts. (Yes, when hot.) I want to go to Voodoo Donuts, though. And I want to try cider donuts. I know of very few baked goods that aren't enhanced by apples. (Cookies and brownies...and?) |
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John Campbell
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« Reply #160 on: February 21, 2011, 04:20:43 pm » |
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Krispy Kremes are pretty much inedible, period, but I will acknowledge that that may just be me. I'm more of a bagel sort of guy anyway.
It's not just you. Fluffed paste coated in sugar glaze, meh. I introduced my various southern-born in-laws, who used to think that "doughnuts" meant "Krispy Kreme" (it's very nearly impossible to get anything else, except like the vending-machine-level little powdered doughnuts, in North Carolina), to proper Yankee doughnuts, and now I have to take them Koffee Kup kruellers every time I go south to visit... |
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HebrewRose
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« Reply #161 on: February 21, 2011, 05:37:02 pm » |
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So good I eat them plain, and I have long felt that half the point of donuts was coatings, glazings and toppings.
Interesting... I've always preferred plain donuts, or filled donuts with nothing on top. I also like un-frosted/iced/glazed cake... maybe I'm just weird? Late to the party, but I'm a fan of minimalist donuts, too. I'm a yeast-raised with chocolate glaze fan more than anything. (Not quite the same as nothing donuts.) There's an outlet within long-driving distance that does strawberry shortcakes (or other fruit, in season) with yeast donuts. WANT. I've encountered some good cake donuts, but they're not my preference. Too many of them are sort of chokey/cloying in my experience. This may be regional. KK are not chewy enough for my taste. What I want is the old-fashioned Winchell's experience, but they seem to be gone from my immediate area. KK are sort of fluffy and insubstantial - the cotton candy of donuts. (Yes, when hot.) I want to go to Voodoo Donuts, though. And I want to try cider donuts. I know of very few baked goods that aren't enhanced by apples. (Cookies and brownies...and?) I'd strike cookies from that list... any cookie with a jam-type filling is just as good with apple filling, to my mind. (Now ME WANT COOKIE...) |
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He's a semi-aquatic egg-laying mammal OF ACTION... "Hey, where's Villette?"
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trinker
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« Reply #162 on: February 22, 2011, 09:45:45 am » |
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I know of very few baked goods that aren't enhanced by apples. (Cookies and brownies...and?)
I'd strike cookies from that list... any cookie with a jam-type filling is just as good with apple filling, to my mind. (Now ME WANT COOKIE...) Oh, right. Forgot about those. In my head, they're classed as something like "soft granola bar" or microtarts. But I think you're right anyway. A lot of potential for cookies with apples. |
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DavidG
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« Reply #163 on: February 22, 2011, 01:47:26 pm » |
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Since no one else got around to explaining: From my research (I've never had one), it looks like cider donuts are cake donuts made with applesauce in the dough, then after frying they're dipped in a cider glaze and rolled in cinnamon sugar, which sounds damned tasty to me. Thanks! I was picturing something made with cider blended into an apple filling, which isn't to say I wouldn't try one made the way you describe  |
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miminnehaha
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« Reply #164 on: February 24, 2011, 12:24:52 pm » |
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It's a little stale, the scenario of killer-in-cornfield. But my brain has now associated the SUniverse with the pumpkin patch here in the middle of nowhere, where we take our kids to ride tractor-pulled hay wagons into fields of gourds. These fields are flanked by a corn field (the amazing maze of maize, no I'm not kidding) and woods, and fronted by a big red barn. In this (150-yr-old) barn, we complete the autumn ritual with hot apple cider and cider donuts.
Y'know, I don't normally hanker after autumn in February, as that would skip summer. But, for the team, I'd be willing to reconsider.
**Yes, MG, your research is excellent, right down to your taste-projection!**
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"I was waiting for the dotted yellow. I'm not Chaz." It was a rich, hallucinatory web of geometry...
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