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I used to make a wonderful sour cream pound cake, but it just doesn't turn out anymore. I really think the manufacturers have changed the ingredients in many products and that's the difference between food 25 years ago and the same food now.
Heck, even the professionals can't replicate exactly. When Mother's cookies were sold to a new company I was so happy the pink and white frosted Circus Animal cookies would be back, but they are just NOT the same. I've tried them several times and there is just no flavor in the ones from the new manufacturer. I feel sorry for the people who have their mouths set for the "new" Twinkies to be out. Hopefully they are the same, but based on track records, afficianados will be disappointed.
OMG, I haven't had good pound cake in years. When I was selling real estate, in So CA we had a guy in our office from one of the Carolinas, he was a farm guy originally and so was his wife. She was one of those great southern, country cooks and she made the best desserts I had ever tasted. At the top of that list was pound cake.
I used to make a wonderful sour cream pound cake, but it just doesn't turn out anymore. I really think the manufacturers have changed the ingredients in many products and that's the difference between food 25 years ago and the same food now.
Heck, even the professionals can't replicate exactly. When Mother's cookies were sold to a new company I was so happy the pink and white frosted Circus Animal cookies would be back, but they are just NOT the same. I've tried them several times and there is just no flavor in the ones from the new manufacturer. I feel sorry for the people who have their mouths set for the "new" Twinkies to be out. Hopefully they are the same, but based on track records, afficianados will be disappointed.
I have another thread here about the cake. I have never been able to make it come out like hers even when we were shopping contemporaneously. The ingredients would have been the same.
I used to make a wonderful sour cream pound cake, but it just doesn't turn out anymore. I really think the manufacturers have changed the ingredients in many products and that's the difference between food 25 years ago and the same food now.
I know exactly what you mean...my mom had a few good cookie recipes that use margarine. She always used Imperial margarine, which now has a lower oil content and makes very thin, unsatisfactory cookies.
I just stay away from any kind of ethnic foods, like Indian, or Asian, etc. I just don't have enough knowledge to experiment, and besides, by the time I bought all the different herbs and spices it would cost a fortune.
Depends where you live, but near my home there are three different grocers that have a spice counter in their bulk food section. It's a wonderful way to shop for spices; they are almost always quite fresh and you can purchase small amounts, like one or two teaspoons if you want, costing only pennies.
What is a food you love but can't seem to replicate?
I have tried many times to make asian food, but can't seem to make it taste anywhere near as good. I've bought all the seasame oil, oyster sauces, a wok, cookbooks and all kinds of things, yet can not make anything edible.
Really good homemade bread. For the life of me I cannot make a decent loaf of bread. It always comes out weird and never tastes right. I probably need to practice more.
Really good homemade bread. For the life of me I cannot make a decent loaf of bread. It always comes out weird and never tastes right. I probably need to practice more.
I struggled with bread making for years. One thing I learned was that the ratio of salt was necessary to add good flavor, and the other was NOT to knead in too much flour. Deal with stickiness when kneading. Keep your dough soft. It makes a huge difference.
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