Comments on: Trifle Part 1: The Spongeblob Redemption http://www.crashtestkitchen.com/trifle-part-1-the-spongeblob-redemption/ A cooking show by real people Tue, 16 Mar 2010 11:11:24 +0000 http://wordpress.org/?v=2.6.2 By: Administrator http://www.crashtestkitchen.com/trifle-part-1-the-spongeblob-redemption/#comment-13729 Administrator Mon, 29 Oct 2007 13:37:02 +0000 http://www.crashtestkitchen.com/?p=70#comment-13729 Jenny, Janet: I love it when the fans come together. Lenny. Jenny, Janet: I love it when the fans come together.

Lenny.

]]> By: Janet http://www.crashtestkitchen.com/trifle-part-1-the-spongeblob-redemption/#comment-13379 Janet Fri, 26 Oct 2007 03:39:48 +0000 http://www.crashtestkitchen.com/?p=70#comment-13379 oooh a cliffhanger...that's so mean. :) I hope this one turns out better then the last one! Oh and Jenny (comment above) thanks for the tip about the food processor and sugar. I had never thought of doing that before. oooh a cliffhanger…that’s so mean. :) I hope this one turns out better then the last one!

Oh and Jenny (comment above) thanks for the tip about the food processor and sugar. I had never thought of doing that before.

]]> By: Jenny http://www.crashtestkitchen.com/trifle-part-1-the-spongeblob-redemption/#comment-13236 Jenny Tue, 23 Oct 2007 22:24:57 +0000 http://www.crashtestkitchen.com/?p=70#comment-13236 Thanks for the episode! You got back on the sponge cake horse. Good for you! I make a "lazy" trifle with brownies, cherries, cream, toffee, and other bits (kahlua on top). But yours looks much more legit. I think I heard you suggest you wouldn't want the milk at room temperature. Lots of baking recipes ask for the milk at room temp., and they do mean it. Just measure it out and let the chill come off it before using. On the other hand, you were right to suggest "whizzalating" (however you'd spell that!) as a way to make the sugar more similar to castor/caster. In the US some call that superfine sugar (this website is a good reference for translations: http://www.happydaycards.com/ww/foodtranslations.html) and regular white sugar (granulated) whizzed in a food processor for a few minutes can be substituted for castor/super fine sugar. Thanks again! I'm looking forward to the second half. Thanks for the episode!

You got back on the sponge cake horse. Good for you! I make a “lazy” trifle with brownies, cherries, cream, toffee, and other bits (kahlua on top). But yours looks much more legit.

I think I heard you suggest you wouldn’t want the milk at room temperature. Lots of baking recipes ask for the milk at room temp., and they do mean it. Just measure it out and let the chill come off it before using. On the other hand, you were right to suggest “whizzalating” (however you’d spell that!) as a way to make the sugar more similar to castor/caster. In the US some call that superfine sugar (this website is a good reference for translations: http://www.happydaycards.com/ww/foodtranslations.html) and regular white sugar (granulated) whizzed in a food processor for a few minutes can be substituted for castor/super fine sugar.

Thanks again! I’m looking forward to the second half.

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