Each other's plans, each other's dreams

[sovay]

The wind chill has reduced to above zero, but it is still so bitterly cold that we inagurated the cast-iron skillet in its new home with a spider cake. A particularly delicious example of the species, too.



I do not actually wish to purchase the shooting script for The Mind Benders (1963), although I think it's neat that it's available, but I would like very much to read it. I wish this sort of thing were easier to track down. I have been wanting the screenplay for The Long Voyage Home (1940) for years.

Comments

[radiantfracture]

a spider cake.

A name calculated to be my worst nightmare and yet

and yet

[sovay]

and yet

We use basically this recipe; traditionally we save it for when we have sour milk to use up, but tonight we soured some fresh milk with lemon juice and it worked out just fine. I have no suggestions if you require it non-dairy, but I'm sure other people on the internet will. It is absolutely best hot, but holds up well over the next day if any survives the first night.

[radiantfracture]

I was thinking I might thin down some chevre or spring for actual goat's milk, which is okay in spidery quantities.

I hope to make this my sanity recipe for family call tomorrow.

[sovay]

I hope to make this my sanity recipe for family call tomorrow.

May it suffice!

(I love goat's milk and bake with it for myself.)

[thomasyan]

Ooh, I'd never heard of spider cake before, but I like sweet cornbread, and the addition of cream sounds delicious. I'll have to try it sometime. The NYT link is behind a paywall for me, but while looking up what this cake is, many recipes came up, such as https://www.thekitchn.com/new-england-spider-cake-22948875

Also, YouTube earlier suggested a cooking video to me, and it also looks intriguing, but might take a fair amount of trial and error -- what counts as "(very) low heat"? https://youtu.be/18jZuQO-OJw

[sovay]

The NYT link is behind a paywall for me

Oh, bummer! It isn't for me. You want to whisk together one cup of flour, three-quarters of a cup of yellow cornmeal, three-quarters of a cup sugar, half a teaspoon of baking soda, and half a teaspoon of salt in one bowl; in another, two cups of soured milk (either naturally occurring or made that way with vinegar or lemon juice) with two eggs. Stir the wet ingredients into the dry and leave the batter alone for as long as it takes to melt a couple of tablespoons of butter all across the bottom of a cast-iron skillet. Pour in the batter, then pour one cup of heavy cream into the center of the batter, then bake the entire array at 350 °F for forty-five minutes or until golden brown everywhere. There will be a kind of floating custard-set cream layer on top, so you just want to make sure that the cornbread itself is baked. Enjoy!

Also, YouTube earlier suggested a cooking video to me, and it also looks intriguing, but might take a fair amount of trial and error -- what counts as "(very) low heat"?

Does the video suggest a temperature?

[thomasyan]

I didn't see a temperature. The description is thankfully in English (instead of German) and has the recipe, and specifies only very low heat. Things that caught my attention:
* Use of condensed milk and butter heated until it looks kind off like melted cheese.
* Halved tangerines placed atop, while still bubbling hot in the pan.
* Condensed milk in the batter, poured on top.
* Cooked stovetop, including flipping near the end.
* It LOOKS amazing.

Wonder if canned peach halves would work, too, but I suspect the water ratio is different. Maybe blood oranges would be closer.