@ Pavlov - thanks for the tip, but I've done both those things already! The crumb coat does keep the crumbs out of the frosting, but it certainly doesn't make it any prettier. And I have an offset spatula -- two, in fact, in different sizes. I'm just decorating impaired or something. I could never color inside the lines either, for that matter!
Frosting a cake. It doesn't matter what I do, or what fancy tools I use, or even if I just grab a spatula and smear - every cake I touch looks like a big, lumpy monster from Mars.
I have problems with the appearance of most of the foods I make - it all tastes good, at least, but I just seem to lack that artistic touch!
If - and that's a big if - but if this works, and it really does taste good, I would love to use this same technique on a low-fat version of macaroni and cheese. As long as it's not too grainy, it would probably taste really good.
Sounds to me like a really excellent recipe for bean and cheese soup...but I don't know about it working as fondue. The cheese content also adds the "goo-ness" to fondue...at least it does when I make it... =)
Adding pureed beans to a variety of dishes for added flavor, texture, and health benefits is a great way to eat well. We do it all the time and think of it as "two-fers" when we add a little something extra that is healthful to a dish that already tastes good, but might lack high nutritional value. So long as it's real food, why not? As far as cheese fondue being high in saturated fats, I'd rather eat a small amount of the real thing, that is a cheese fondue made with real cheese, good wine or beer, and a puree of organic beans - with a side of organic apples and good bread for dipping.
@wookie - I haven't been able to find White Lily flour in MI (Ann Arbor) either and we have a lot of gourmet markets! I'm thinking I may have to order online. Cake flour can be substituted or Arrowhead Mills makes a white pastry flour which is suitable, as well.
Right now, it's also any yeast bread. I can make a quick bread fine, but I am just finally getting over my fear of baking with yeast.
@heartnibbler have you tried the no knead bread? NY Times Recipe
It's supposedly changed alot of people's lives. o.o
I'm with Wookie, good Southern Buttermilk Biscuits. You'd think someone who goes by Breadchick and writes a blog pretty much devoted to breads of all types could master these but something happens when I make them. No matter the recipe, how little or much I handle the dough, mine turn out to be hockey pucks...
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