Man, every time I read an Atlas Obscura article I enjoy it. Fortunately, I just discovered they have an RSS feed (despite all the rumours that RSS is dead) so it's now in my reader!
For a while I worked on a news application that depended on RSS, and a client needed their number of news sources radically increased for their international customer base. I discovered quite a lot of news sites around the world apparently still had a dusty server in a rack (or on a shelf) somewhere spewing out a feed, completely untouched for a decade+. You wouldn't find any links to it in the current UI, but there it was running on its cron job like a good little piece of software.
The problem was when the feed breaks, nobody remembers they had one in the first place...
A cup of Campbell's tomato soup has no fat, 4g of protein and 24g of carbs, with 16g of added sugar and just 4g of fiber. It's practically already a dessert before adding it to a cake.
Right. Tomatoes are technically berries. Which makes condensed tomato soup a kind of compote.
Another thing about sugar is that it holds onto moisture. Most of the fat in a cake is there to make the final product feel moist. This is why a lot of "fat free" cakes use a boatload of sugar and how it's possible to use apple sauce as a replacement for oil in most batters.
If you think that's odd, have a look at Velveeta fudge (nope, that's not a typo). When made correctly and kept chilled, you'd never know it has Veleveeta in it. Does smell a bit odd while it's being made though.
There's a TikToker named Dylan Hollis (https://www.tiktok.com/@bdylanhollis?lang=en) who specializes in baking recipes out of old cookbooks to see how they turn out. Always interesting to see what he finds and if those recipes are palatable.
Where "caker" is (Canadian?) slang for Scots-Irish WASP. A fan favourite is "Lime Cheese Salad" which has as its main ingredients: 1 large package lime Jell-O, 1 ¼ cup boiling water, 8 oz cream cheese.
That seems to be a simpler riff off of Lime Jello Salad, which is famous in the South. Off the top of my head, it's lime jello, mayo, PET (evaporated) milk, cream cheese, crushed pineapple (and the juice), and pecans. You'll find it at any potluck church or family event.
Similarly, a dish I absolutely adore is the following:
Shrimp mold. My favorite holidays recipe of all time, bar none. Eat it with crackers like a dip. My uncle used to call it Lulu Lip Dip to tease my sister.
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[ 5.8 ms ] story [ 64.1 ms ] threadThe problem was when the feed breaks, nobody remembers they had one in the first place...
Another thing about sugar is that it holds onto moisture. Most of the fat in a cake is there to make the final product feel moist. This is why a lot of "fat free" cakes use a boatload of sugar and how it's possible to use apple sauce as a replacement for oil in most batters.
I suppose it makes some sense; Mayo is basically just eggs and vinegar and oil, and I've seen all of those things in sweets recipes before.
See https://more.ctv.ca/food/recipes/blood-orange-and-olive-oil-... but if you like baking I really recommend buying the Dessert Person book by Claire Saffitz which this recipe is copied from.
likewise, you wouldn't otherwise know that there's tofu in it.
* https://cakercooking.blogspot.com/p/the-caker-cookbooks.html
Where "caker" is (Canadian?) slang for Scots-Irish WASP. A fan favourite is "Lime Cheese Salad" which has as its main ingredients: 1 large package lime Jell-O, 1 ¼ cup boiling water, 8 oz cream cheese.
* https://cakercooking.blogspot.com/2014/02/reader-recipe-lime...
Similarly, a dish I absolutely adore is the following:
https://www.allrecipes.com/recipe/18140/shrimp-mold/
Shrimp mold. My favorite holidays recipe of all time, bar none. Eat it with crackers like a dip. My uncle used to call it Lulu Lip Dip to tease my sister.