Now for something COMPLETELY off topic. :^)
I have a cooking question for any amateur pastry chefs out there.
I want to "turn it up a notch" and add some Cruzan orange rum to a chocolate
cake mix. Would substituting half or all of the water with rum cause
disastrous results? How about adding some rum to the Betty Crocker frosting
in a can? I know that if I add too much rum to the frosting it would become
to watery but is there any way to rethicken it up?
Ahh, bachelor life. Macaroni & cheese or Banquest microwave dinners.
Eh, it's about as on-topic as the Clinique threads of yesteryear. But, we
all gotta eat sooner or later or we won't have the strength to race. ;^)
Eric Linnhoff in KC
1998 Dodge Neon R/T
#69 STS #13 TLS
eric10mm@qni.com
"If someone offers you a breath mint, accept it."
H. Jackson Brown, Jr. - Life's Little Treasure Book, on wisdom
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