Not just if I can taste it, but if the sweetness is one of the main points of the whole enterprise (or possibly the entire point). I can taste the sugar in challah, but there's other stuff going on, and I've had challah that was more sweet, less sweet, and really not very sweet at all, but still clearly and distinctly challah. Un-sweet cake to me is cake with no point, cake of unreason.
Also, Wonder Bread has no point, and really no earthly justification, except for sculpting and wadding up into small projectile weapons.
My position paper on the muffin, with several appendices on improper bagelry, is not yet completed, but whatever the final work turns out to be, it will be dwarfed by the towering achievement of R. Hernandez's stunning thesis
Eat A Muffin, Whitey!
Truly I shall be but a dwarf standing on the shoulders of a giant.
My ass has spoken.
What makes challah for me is the egg, the texture, and the color.
I am not here.
No, really.
Okay, I am, but pay no attention.
No, really.
I'm just hiding over in this part of the room because the painting on the drawing board keeps giving me a look. Y'know
that
look. The look that says, "Oh, c'mon. I'm easy; you can paint this, it'll be no problemo. C'mon, slap some paint on, y'know you want to."
It lies.
Painting never gets any easier. So, d'ya thing my time away from Buffistas has improved my sanity? No, me neither...
Cake and bread are like art and/or porn: I know it when I see it.
I love Leif's new way of saying he's hungry or full. Hungry is "my tummy is sad", while full is "my tummy is happy".
I am SO using this! (FTR, my tummy is currently happy -- chicken/apple sausage and sweet potato fries. Possibly some veggies momentarily.)
Tried the painting upside down approach, Pete?
Tried the painting upside down approach, Pete?
The blood rushes to my head and I get a headache, so not much use.
Nah, it's no good when you're dealing with facets of form that need to be accurate.
eta: Though sometimes, checking out the image in a mirror helps.
Tried the painting upside down approach, Pete?
If I get home to find him suspended from the ceiling, I'm holding you responsible. After I stop giggling.
If I get home to find him suspended from the ceiling, I'm holding you responsible. After I stop giggling.
You'd just put batwings on him. Admit it.
The leavening, no? Except, I don't know that there's any good reason to call sweet quick breads (banana et al.) "bread" instead of cake.
hey! I might know the answer to this! I think it's actually about the proteins. Breads (not quickbread which as jesse points out really are cake) often have long strands of proteins that make it chewy and not just cakey (as Nilly pointed out). The reason you let the doughs rise and then beat them down and then knead is about developping the gluteny/proteiny strands.
Sigh. Brain is on overload.
