tag:blogger.com,1999:blog-55101581403282829892024-03-13T15:06:16.167-04:00trinitys lifetrinity_supercathttp://www.blogger.com/profile/12259061266777736091noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-5510158140328282989.post-68489979348717731112013-09-18T15:02:00.001-04:002013-09-18T15:02:58.446-04:00Colorful Couscous Salad<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYcKRPgsAH8tU7R9B60Ru-8auLC981LD8L0enpHFZnwdDDmeyLKvKl0HoVs2axrweYv3-4pyUoTa4kcF1O6ASxEiYxGyocr6do_S0InZugKgGnIDsRFuFwHJyt3cRgmCGaj6hK7bEnSqnY/s1600/P9160255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYcKRPgsAH8tU7R9B60Ru-8auLC981LD8L0enpHFZnwdDDmeyLKvKl0HoVs2axrweYv3-4pyUoTa4kcF1O6ASxEiYxGyocr6do_S0InZugKgGnIDsRFuFwHJyt3cRgmCGaj6hK7bEnSqnY/s640/P9160255.JPG" width="640" /></a></div>
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My husband didn't eat salad before we started dating. He flat out refused to eat it.<br />
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I, on the other hand love salad. So I, of course had to convince him that salads aren't evil. We started slowly, and I first showed him that <i>salad</i> doesn't necessarily need to be just green leafs.<br />
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I like almost every kind of salad, and have no problem with a few green leaves drizzled with a little vinegar, olive oil, a pinch of salt and pepper. There are day that's all I need.<br />
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One of the salads that changed my husbands opinion is this wonderful, colorful and super easy to make couscous salad.<br />
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Just try it, it will convince many salad-sceptics!<br />
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<i>Here's the recipe:</i><br />
1/2 cup couscous<br />
1/2 teaspoon thyme<br />
1/2 teaspoon oregano<br />
1/4 teaspoon cumin<br />
1/4 teaspoon chopped rosemary<br />
pinch of ground pepper <br />
pinch of cayenne pepper<br />
1 teaspoon salt<br />
1/2 cup hot water<br />
1 teaspoon butter<br />
1/2 red bell peper, chopped<br />
1/2 yellow bell peper, chopped<br />
2/3 cup diced cucumber<br />
1 Tomato, diced<br />
1/2 cup chopped cilantro<br />
1 tablespoon lemon juice, + more to taste<br />
1tablespoon red vine vinegar<br />
1 tablespoon + 1teaspoon olive oil<br />
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- Put the couscous, the herbs and salt in a bowl, use the bowl you'll be serving the salad in, add the hot water. After its soaked up by the couscous, which will happen within a few seconds, add the butter and stir in until completely melted.<br />
- While the couscous cools, prepare bell peppers, cucumber, tomato and cilantro and add to the couscous when its completely cooled down. Pour lemon juice, vinegar and olive oil over and again stir to mix. Taste and add a little more lemon juice, salt or black pepper (or whatever else is lacking) if needed.<br />
Now your ready to serve!trinity_supercathttp://www.blogger.com/profile/12259061266777736091noreply@blogger.com0tag:blogger.com,1999:blog-5510158140328282989.post-8390244907165631052013-09-13T16:54:00.000-04:002013-09-18T15:03:38.775-04:00Happy Birthday Bella Swan!<br />
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ6Gomcup19VPzPEI_gj1u0hAt0vHLB7amGbDVj32ehpFLwvlkniVSNU3za_SVTPR_H27oBTwYcHn6-te7saDtGp3-xvtUA-XlcattJzUdT8rFVJfVvgyu3gon4RUGQnid04aB_UjcK7ba/s1600/P9120249.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ6Gomcup19VPzPEI_gj1u0hAt0vHLB7amGbDVj32ehpFLwvlkniVSNU3za_SVTPR_H27oBTwYcHn6-te7saDtGp3-xvtUA-XlcattJzUdT8rFVJfVvgyu3gon4RUGQnid04aB_UjcK7ba/s640/P9120249.JPG" width="480" /></a></span></div>
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<span style="font-family: inherit;">When reading (or listening to a audio book) I retreat into a different kind of reality, especially when reading a fantasy book (-series).</span> I usually prefer the book, and audio books, over the movies. Movies just can't keep up to how the scenery and characters look like in my fantasy. And usually in the movies the stories are altered and abbreviated, I'm to geeky to be comfortable with that.<br />
My husband refuses to watch movie adaptions of books I've read with me, because I can't stop my self from announcing every time a detail is just <i>ALL WRONG!</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB-NJ1qADwqScg6VrIPe-iFDvxFQK18w613Xk_adhcZj47kOWpMWcnryt0iD0MjBULRChSt_xJwgCPwDxGfdhFkYQI7IRAqIo71hNbW2uZsd5wNHaI8i0HSSrxAJDZeMhFk5dTb8igK-GN/s1600/P9120252.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB-NJ1qADwqScg6VrIPe-iFDvxFQK18w613Xk_adhcZj47kOWpMWcnryt0iD0MjBULRChSt_xJwgCPwDxGfdhFkYQI7IRAqIo71hNbW2uZsd5wNHaI8i0HSSrxAJDZeMhFk5dTb8igK-GN/s640/P9120252.JPG" width="640" /></a></div>
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<span style="font-family: inherit;"> I am a big fan of the twilight saga, the books, not the movies! I don't like how Bella is depicted as such a phlegmatic character almost without any emotions showing in her facial expressions. In the book she is described as a usually lively person who has a lot of emotions and does show them. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0vXLJbX14NqDSaTg9DoaWTg0InVUVIBkJOkKVht-uhWPdX7J9WcJskpQKwnlixTxsWuCBkcWGkN6bZKlA6LjKudCfVqBIiVjXY7p_9_8AWkZFeYooK-IGfCJaj4AV6JRwHKPtepkUCTlr/s1600/P9120265.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0vXLJbX14NqDSaTg9DoaWTg0InVUVIBkJOkKVht-uhWPdX7J9WcJskpQKwnlixTxsWuCBkcWGkN6bZKlA6LjKudCfVqBIiVjXY7p_9_8AWkZFeYooK-IGfCJaj4AV6JRwHKPtepkUCTlr/s640/P9120265.JPG" width="640" /> </a></div>
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<span style="font-family: inherit;">Today is Bellas birthday! And those of you who know the story will know, the last time it was her birthday things went awry. So I thought I'll give it a try and give her another shot at having a bithdaycake.... After all she never got around to try the other one. And I felt bad for Alice, she tried so hard. As it was Alice who got the cake for Bella, it had to be pink and with a lot of roses! After all Alice is a real girly girl and never lets go an opportunity go by to try to turn Bella int one as well.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-jcXFsQso4DqcMY1b51GsFQeuebjloadpZOQp7ChXjGKc1YdAlDxUial7JuwoYSibyuiPVonxnRqy7OpV99RiCqFpOmorOiiLlKEjJ7mRwYyop2H0J8JqShrxHbTh5QMDbCHA2gK16Kwl/s1600/P9120302.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-jcXFsQso4DqcMY1b51GsFQeuebjloadpZOQp7ChXjGKc1YdAlDxUial7JuwoYSibyuiPVonxnRqy7OpV99RiCqFpOmorOiiLlKEjJ7mRwYyop2H0J8JqShrxHbTh5QMDbCHA2gK16Kwl/s640/P9120302.JPG" width="640" /></a></div>
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<span style="font-family: inherit;">I asked myself what flavors would be appealing to Bella, since the stories are mostly about vampires there are not many food references, I decided raspberry and chocolate is a taste combination most people like.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Da8BgCkisReZ9f6QKM968mS7KBZSQ8SOJqVfpyLLXMhjeburKZ4K2G1fZt_RsMCVB-5C23nTo4-lccBuyvEjO3KFSfRCZbK5SbU2Gn6uOlRR2F6pEXPhiAuYU7Q6LLolor3wfaXQEMBE/s1600/P9120329.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Da8BgCkisReZ9f6QKM968mS7KBZSQ8SOJqVfpyLLXMhjeburKZ4K2G1fZt_RsMCVB-5C23nTo4-lccBuyvEjO3KFSfRCZbK5SbU2Gn6uOlRR2F6pEXPhiAuYU7Q6LLolor3wfaXQEMBE/s640/P9120329.JPG" width="640" /></a></div>
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<span style="font-family: inherit;">The chocolate part is a devils food cake, just use your favorite recipe. For the pink layers I used a simple yellow cake recipe, but substituted part of the milk for raspberry puree. Between the layers is a chocolate ganache and the frosting is a Swiss Meringue Buttercream, again with raspberry puree.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMdfSJlreO-NSGDeBb54YJ7XS8TFim4Ns2f9PQ9iWnN0ArwuwZGEk3QWZMQkMO0wjvsh4Xt86A21qlMPUcDv4rVotR_LHW9bc6jRC1muXxc2Lywitkhk3mmsnt0HU-gzNsSGPVjLRBcJO2/s1600/P9120310.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMdfSJlreO-NSGDeBb54YJ7XS8TFim4Ns2f9PQ9iWnN0ArwuwZGEk3QWZMQkMO0wjvsh4Xt86A21qlMPUcDv4rVotR_LHW9bc6jRC1muXxc2Lywitkhk3mmsnt0HU-gzNsSGPVjLRBcJO2/s640/P9120310.JPG" width="640" /></a></div>
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<span style="font-family: inherit;">So, I really hope I met Bellas taste and she enjoyed it!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlLL7_ZSZoaffd7rXQcdPSmf6o8fUU0qaE84sSsaAuGeQ4-ThvQyb36tFhmE31JD9FNfOH7v0EiECNHtJfoHgbz6myfsePwkEQjVw-8L-BztOx7dAOudJd-xBAhVrc019B-Ssaf8kZkXIC/s1600/P9120283.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlLL7_ZSZoaffd7rXQcdPSmf6o8fUU0qaE84sSsaAuGeQ4-ThvQyb36tFhmE31JD9FNfOH7v0EiECNHtJfoHgbz6myfsePwkEQjVw-8L-BztOx7dAOudJd-xBAhVrc019B-Ssaf8kZkXIC/s640/P9120283.JPG" width="480" /></a></div>
<span style="font-family: inherit;"><br /></span>trinity_supercathttp://www.blogger.com/profile/12259061266777736091noreply@blogger.com0tag:blogger.com,1999:blog-5510158140328282989.post-21896878667977099372013-09-07T20:44:00.000-04:002013-09-07T20:44:17.819-04:00Red Velvet II<div style="text-align: justify;">
<span style="font-family: inherit;">So, as those few people who have visited this little blog of mine so far might have noticed I am new to this whole blogging world.</span></div>
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<span style="font-family: inherit;">While playing around a little after my last post, I realized that all people who've seen my posts so far are from the US. That is why I decided to write in english from now on.</span></div>
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<span style="font-family: inherit;">In my <a href="http://lifeoftrinitysupercat.blogspot.com/2013/08/red-velvet.html" target="_blank">first post</a> I wrote about how I'm trying to get used to living in the US by trying out new foods. I especially am fascinated by red velvet cakes (there's no red velvet in Germany;-)). Since there seem to be so many different styles/recipes and opinions to be found and heard, I started my own trial and selection process.</span></div>
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<span style="font-family: inherit;">I am also fascinated by the multitude of cooking shows, after our arrival here I almost watched only the food network. Browsing around on <a href="http://www.foodnetwork.com/" target="_blank">food network homepage</a> I had the idea to have my own 'throw down' and start my RV experiment series with the two recipes featured in the <a href="http://www.foodnetwork.com/recipes/bobby-flay/red-velvet-cake-recipe/index.html" target="_blank">RV-episode</a> from the show.</span></div>
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<span style="font-family: inherit;">Last time I made the Bobby Flay version, which my husband and I really liked. I especially liked the frosting, I'm still not sure what it is called, white frosting, cooked frosting? Anyway, it was light and creamy... and this is not what this post is supposed to be about.</span></div>
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<span style="font-family: inherit;">Finally yesterday I made the version by <a href="http://www.foodnetwork.com/recipes/sara-moulton/southern-red-velvet-cake-recipe/index.html" target="_blank">Cakeman Raven of the Cakeman Raven Confectionery, NYC</a>. This time I didn't make any of the suggested alterations to the recipe, I thought I'll try to keep it as original as possible. To be honest, I was not completely convinced by this version. The color was not as rich as I would have wished for, also it has very little coco, so the taste doesn't come really through. I know, I know! RV is not a chocolate cake, but still it should have this distinctive coco note.</span></div>
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJLzaSQGqu1OYmjzDGBUZIy3Go1jizIuSZJDNGtCj7AiARkT5QGpeEqm-j9rQnvYoIDnXBlWM1fl0jMFhN-Dy-T_IVpYnE8x4Ka5nD3Nzp4OsTV-XiLD73ZCm2Hiptt7aRzjo3pQqHbQVA/s1600/P9020251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJLzaSQGqu1OYmjzDGBUZIy3Go1jizIuSZJDNGtCj7AiARkT5QGpeEqm-j9rQnvYoIDnXBlWM1fl0jMFhN-Dy-T_IVpYnE8x4Ka5nD3Nzp4OsTV-XiLD73ZCm2Hiptt7aRzjo3pQqHbQVA/s320/P9020251.JPG" width="320" /></a></span></div>
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<span style="font-family: inherit;">For the cream cheese frosting, it was okay. Actually I really liked tasting it while I made it, but somehow with the cake I found it overpowering and to heavy.</span></div>
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<span style="font-family: inherit;"> I realize my pictures are not exactly artistic and my cake decorating skills are nowhere comparable to what you can find out there in the blogosphere, but everything you see on this page is of my creation, unless marked otherwise.</span></div>
trinity_supercathttp://www.blogger.com/profile/12259061266777736091noreply@blogger.com0tag:blogger.com,1999:blog-5510158140328282989.post-45652636934345908662013-09-06T21:52:00.001-04:002013-09-06T21:52:23.602-04:00Muscheln denken nicht also sind sie?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMd-PlZYdP_E0cUUvun9Exaq79ARNLb1k7ATujqDaHHXg2oKrklKsHhAAt9-NSCIutn9ybr3zCFZI-Gv_lqd9rHwgCQpUN9Kfi23M7jsK5nuxQnSO6DTAnjeTrNhtqZe8CRg3UF_AJHYUw/s1600/P9060313.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMd-PlZYdP_E0cUUvun9Exaq79ARNLb1k7ATujqDaHHXg2oKrklKsHhAAt9-NSCIutn9ybr3zCFZI-Gv_lqd9rHwgCQpUN9Kfi23M7jsK5nuxQnSO6DTAnjeTrNhtqZe8CRg3UF_AJHYUw/s320/P9060313.JPG" width="320" /></a></div>
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Wir wohnen seit einer Weile in der Nähe des Atlantiks und nutzen das aus um möglichst viel Freizeit am Strand zu verbringen. Wie viele andere Leute auch, kann ich mich bei Strandspaziergängen nicht zurückhalten und bin immer auf der Suche nach der perfekten Muschel. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgll3RyhqXfLxco8Avr7e3VPdXqi9-qcz_OxEgEPCw1vi_l3VhZYt-q-Wlw5Ox8gpj9KE8_q5glGpJJQc_h4tJkFymcGM9kdH2FJ7LIZU852Y76ikCFNNSEMxkvmWlXod8twFr84sDIHhBz/s1600/P9060335.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgll3RyhqXfLxco8Avr7e3VPdXqi9-qcz_OxEgEPCw1vi_l3VhZYt-q-Wlw5Ox8gpj9KE8_q5glGpJJQc_h4tJkFymcGM9kdH2FJ7LIZU852Y76ikCFNNSEMxkvmWlXod8twFr84sDIHhBz/s320/P9060335.JPG" width="320" /></a></div>
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Eines ist mir inzwischen klar: <i>die</i> perfekte Muschel gibt es nicht, dafür gibt es zu viele verschiedene Formen, Farben, Arten und Größen.<br />
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Bei einem unserer letzten Spaziergänge/Muschelsammeltour mit meinem Mann, haben wir uns gefragt aus was Muscheln nun eigentlich sind. Meine Vermutung dass es sich um eine Kalkmischung handelt hat meine spätere <a href="http://de.wikipedia.org/wiki/Muscheln" target="_blank">Wikirecherche</a> bestätigt. Was mich aber besonders fasziniert hat ist das Muscheln zu den Kopflosen Tieren gehören<i>. </i>Bedeutet das sie haben kein Gehirn? (In dem Wiki-Artikel habe ich leider keine Infos zu einem zentralen oder periphären Nervensysthem gefunden.)<br />
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Das hat bei uns einige Fragen aufgeworfen. Wie steuert die Muschel ihre Muskeln um zu fresse, oder sich im Ozean auf dem Boden fortzubewegen. Woher weiß die Muschel dass sie gerade einem Fressfeind gegenüber steht und sich schleunigst aus dem Staub machen sollte. Oder realisiert das arme Muscheltier gar nicht das sein Leben in Gefahr ist?<br />
Die Frage die wir uns stellten war also: kann eine Muschel denken? Oder <i>ist</i> sie einfach?<br />
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Also entgegen Descartes <i>cogito, ergo sum</i>? <br />
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Ob sie nun gezielt Gedanken haben, etwas beobachten und daraus Schlussfolgerungen ziehen, oder nicht, das es Muscheln gibt, sie existieren und <i>sind</i>, ist außer Frage. <br />
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Also geht es am Ende nur darum ob sich Muscheln, wie wir, der Tatsache bewusst sind das sie <i>sind</i>!?!<br />
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<br />trinity_supercathttp://www.blogger.com/profile/12259061266777736091noreply@blogger.com0tag:blogger.com,1999:blog-5510158140328282989.post-91936036679421572292013-08-17T10:59:00.000-04:002013-09-06T21:55:51.839-04:00Red Velvet<span style="font-family: Arial,Helvetica,sans-serif;">So, dann versuchen wir das ganze mit dem Bloggen mal.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Seit ich vor kurzem hierher in die USA gezogen bin, vertreibe ich mir unteranderem die Zeit damit zu backen. Besonders fasziniert bin ich von Red Velvet Kuchen oder Cupcakes. Ich habe verschiedene Kochsendungen gesehen in denen Red Velvet vorkam, anscheinent ist der besonders in den Südstaaten verbreitet und benötigt besonderes Talent. Wenn man die Websites der Koch-Show-Sender (es gibt gleich mehere TV Sender hier auf denen nur Kochsendungen laufen!) durchsucht, gibt es viele verschiedene Rezepte mit wahnising vielen Kommentaren dazu wie gut dieses Rezept sei, wie schlecht, wie sehr es dem der Großmutter gleicht oder auch nicht und ob nun Creamcheesefrosting das richtige ist oder ein so genanntes 'cooked frosting'.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Soweit ich aus den Kommentaren schließen konnte ist das cooked frosting das originalere, aber da es in der Zubereitung anspruchsvoller ist, wird der Red Velvet meist mit creamcheese frosting angeboten, weshalb viele Leute aus Gewohnheit creamcheese bevorzugen.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Wer sich fragt wie schmeckt der Red Velvet, das ist schwer zu erklären. Es ist ein Vanille-Rührkuchen mit einer leichten Note Kakao. Heute arbeiten fast alle Rezepte mit roter Lebensmittelfarbe oder Rootebeetesaft, aber ich habe irgendwo mal gelesen das die rote Farbe ursprünglich entstanden ist durch eine chemische Reaktion zwischen dem Kakao, der Buttermilch, dem Essig und dem Bakingsoda. In einem richtigen Schokokuchen wäre zu viel Kakao um die rote Farbe sehen zu können, aber da Kakao zu Kriegszeiten nicht so leicht zu bekommen war, ist man damit sparsam umgegangen und so entstand der Red Velvet. Es gibt Leute die behaupten die Ursprüngliche Entdeckung sei im Waldorf Astoria in New York gemacht worden, andere sagen das sei irgendwo im Süden gewesen.Was auch immer das heißen soll.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Ich habe mir jetzt vorgenommen verschieden Rezepte in der nächsten Zeit durchzuprobieren. Heute habe ich einen dreilagigen Red Velvet gemacht, mit dem cooked frosting. Das Rezept stammt von einem der bekannteren Köche vom Foodchannel: Bobby Flay. Es stammt aus seiner Sendung "Throwdown with Bobby Flay" in der er seine Variante eines bestimmten Gerichts mit der eines Variante eines anderen Kochs, der für dieses Gericht bekannt ist, durch das Publikum vergleichen lässt. In der Sendung in der er die Red Velvet Torte backt, ist sein Gegner Cakeman Raven von der Cakeman Raven Confectionery in New York City. Beim nächsten Mal werde ich dessen Rezept machen.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Hier ist das Rezept:</span><br />
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<div>
<h2>
<a href="http://www.foodnetwork.com/recipes/bobby-flay/red-velvet-cake-recipe/index.html" target="_blank"><span style="font-family: Times,"Times New Roman",serif;">Red Velvet Cake</span></a></h2>
<h4>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: x-small;">Recipe courtesy Bobby Flay, 2008
</span> </span></h4>
</div>
<div>
<h3>
<span style="font-family: Times,"Times New Roman",serif;">Cake:
</span></h3>
<span style="font-family: Times,"Times New Roman",serif;">
3 3/4 cups AP Flour
<br /> 3 tablespoons Dutch processed cocoa powder
<br /> 1 1/2 teaspoons baking soda
<br /> 1/2 teaspoon salt
<br /> 12 tablespoons unsalted butter, at room temperature
<br /> 2 1/4 cups granulated sugar
<br /> 3/4 cups vegetable oil
<br /> 3 large eggs, at room temperature
<br /> 1 1/2 teaspoons pure vanilla extract
<br /> 1 1/2 teaspoons red wine vinegar
<br /> 1 tablespoon red food coloring
<br /> 1 1/2 cups buttermilk, at room temperature
<br /> Frosting, recipe follows
</span>
<span style="font-family: Times,"Times New Roman",serif;"><br /></span><br />
<h3>
<span style="font-family: Times,"Times New Roman",serif;">Directions
</span></h3>
<span style="font-family: Times,"Times New Roman",serif;">
Preheat the oven to 350 degrees F. Butter and flour 2 (9-inch) cake pans and line each pan with a round of parchment paper.
<br />Whisk together the flour, cocoa powder, baking soda and salt in a small bowl
<br />Cream the butter, sugar and oil in a stand mixer fitted with the
paddle attachment until light and fluffy. Add the eggs, one at a time,
scraping down the sides of the bowl and beat until incorporated. Beat in
the vanilla, vinegar and food coloring.
<br />Add the flour mixture to the batter in 3 batches alternating with
the buttermilk, mixing well after each addition. Divide the batter
evenly between the prepared pans and bake for 30 to 40 minutes or until a
wooden skewer inserted into the center comes out with a few moist
crumbs. Cool on a baking rack for 15 minutes before removing the cake
from the pans. Let cool completely before frosting. Slice each cake into
2 layers and frost.
<br /> </span></div>
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<h3>
<span style="font-family: Times,"Times New Roman",serif;">Frosting:
</span></h3>
<span style="font-family: Times,"Times New Roman",serif;">
1/2 cup heavy cream
<br /> 1 cup whole milk
<br /> 1/2 vanilla bean, split and seeds scraped
<br /> 7 tablespoons all-purpose flour
<br /> 3 sticks unsalted butter, at room temperature
<br /> 1 1/2 cups superfine sugar
<br />
<br />Combine the cream, milk, vanilla bean and seeds in a small saucepan
and bring to a simmer over medium-high heat. Remove the vanilla bean and
discard. Add the flour and cook, whisking constantly, until thickened
to a paste, about 2 minutes. Scrape into a bowl, cover and refrigerate
until very cold, at least 2 hours.
<br />Combine the butter and sugar in the bowl of a stand mixer fitted
with the whisk attachment and beat until the mixture is very fluffy and
the sugar is totally dissolved, about 6 minutes. Add the cold paste, a
few tablespoons at a time to the butter mixture and whip until light and
fluffy. </span><br />
<h4>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: xx-small;">Read more at:
http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_299959_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback</span></span></h4>
<span style="font-family: Arial,Helvetica,sans-serif;">Ich habe ein paar alterationen vorgenommen, vor allem solche die in den Kommentaren auf der FoodnetworkSeite empfohlen wurden<span style="background-color: #e06666;"></span> , ich gehe in der Reihenfolge in der das Rezept geschrieben ist vor:</span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Es ist wichtig das alle Zutaten die gleiche Temperatur haben, deshalb die gekühlten Zutaten rechtzeitig aus dem Kühlschrank nehmen. </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Statt des all pourpose floures, also des standard Mehls, habe ich so genanntes cake flour benutzt, das ist etwas feiner</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Ich habe etwas mehr rote Lebensmittelfarbe benutzt, da ich wollt das der Kuchen schon schön rot ist und nicht zu bräunlich rauskommt</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Bei der Buttermilch wurde empfohlen die mit dem höchsten Fettgehalt zu nehmen</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Wenn man die Butter, das Öl und den Zucker für den Teig schaumig rührt, mindestens 10 Min rühren, ich habe immer schon nach zwei drei aufgehört und dachte das würde genügen. Aber die Zucker-Öl-Ei-Masse sollte richtig weiß werden und sich fast verdoppeln</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Anstatt zwei Lagen zu backen und diese dann durchzuschneiden, habe ich drei Lagen gebacken und jede ganz gelassen, jedoch die Backzeit auf etwa 23 Mins verkürzt</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Da der Kuchen schnell von fertig zu zu trocken wechselt, wurde empfohlen, den Kuchen rauszunehmen, wenn beim Zahnstochertest noch in der Mitte ganz leicht etwas hängen bleibt, oder er sich noch leicht schwammig anfühlt</span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;">Es empfiehlt sich mit dem Frosting anzufangen, da ein Teil davon zwischendurch kaltgestellt werden muss.</span></div>
<div>
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Da viele Kommentare angegeben haben dass das Frosting zu wenig ist um den Kuchen zu füllen und zu dekorieren, habe ich die doppelte Portion gemacht. Das war etwas zu viel, beim nächsten mal werde ich nur die anderthalbfache Menge machen, das sollte dann perfekt sein.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Ich habe ein drittel der Butter durch creamcheese ersetzt, auch wenn dadurch das Frosting nicht mehr ganz als richtiges cooked frosting gilt. Dadurch wird die Süße und das schwere von der Butter etwas gebrochen</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Es empfiehlt sich das Mehl schon in die kalte Milchmischung eizurühren um Klümpchen zu vermeiden, das war das größte Problem das die meisten Leute bei der Zubereitung dieses Frostings hatten. Um ganz sicher zu gehen habe ich die kalte Mehl-Milch-Mischung durchgesiebt.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Beim Kochen der MMM rühren rühren rühren, nichts neben her machen!</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Um die entstandene Pate abzukühlen, ins Gefrierfach stellen, und mit Fischhaltefolie bedecken, die Folie direkt auf die Paste legen und ca. alle halbe Std. durchrühren</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Und wieder: Butter und Zucker wirklich mindestens die angegebenen 6 Min rühren</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Die Milch-Mehl-Paste ist die Ausnahme zu der alle Zutaten sollten die gleiche Temperatur Regel, sie sollte möglichst kalt, Löffelweise eingerührt werden, den Creamcheese habe ich warm gelassen, so war er schön weich und ließ sich zum Schluss schön einrühren. </span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;">So, das wars und für mich hat es funktioniert. Hier könnt ihr mein Ergebniss sehen:</span></div>
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