Frazz by Jef Mallett for February 09, 2013

cinnabons are so good. fresh, out of the oven, good. they just melt.

Wait, Wait, Don’t Tell Me is on at 11 around here….That gets me up before 11, even on Saturday…well, most of the time anyway….

@Alexikakos YUM!!! I haven’t made cinnamon rolls in years, the problem being that I can’t seem to leave them alone. (Meaning nobody else will get any, LOL!) I’m curious about the ban on margarine; is it because margarine behaves differently from the other fats?

@alexikakos “suitable for the armed forces and the lower classes”! Goodness. Well, I’m sticking with butter because it’s what I like, both for its flavor and for its performance.

>>>>>>

“Sticky buns,” of course, are a whole different thing, with their goopy brown-sugar-and-pecan topping, and often with little or no cinnamon involved. I grew up with those, as my parents loved them, but became a convert to cinnamon buns as soon as I discovered them. As I said before, Yum!!!

I made poteca last weekend. First time ever. Boy, what we were missing!

Anybody want the recipe?

we got people that need to join a cooking forum and another needs to join a health forum and another a science forum. at any rate: that youngster is going to be a goo getter in life.

@pinkx “that youngster is going to be a goo getter in life.”

She will if she eats sticky buns! (or he….)

My idea of making sticky buns or cinnamon buns is to buy them at the store and reheat OR pop open the can & bake them in the oven. Making some things from scratch isn’t worth the time or effort for only a few moments of eating.

Health matters notwithstanding, as far as baking is concerned, margarine is vastly inferior to butter. I once (ONCE) made shortbread with margarine; don’t recall why. Now if butter is unavailable I’d rather just do without.