Well, everything in the country feels upside down, inside out, and whackadoodle crazy, so let’s get drunk and make Pineapple Upside Down Cake, eh?
The Orange dirt bag got into a fake pissing war with the Ayatollah and the most terrible thing about it is that I can’t believe either one of them. I don’t believe Iran’s nuke capabilities have been “obliterated,” and I don’t believe they weren’t. I believe that both Trump and Iran knew exactly what the other was doing and that’s why Iran’s nuke stuff was no doubt trucked away before the bombing. And Trump knew all about Iran’s little piss poor attack on our base in Qatar.
You can’t believe anything out of the Trump administration. Not. One. Thing. And you certainly can’t believe anything out of Iran, or even Israel these days. You can’t believe anything at all so just relax, have a rum, and bake something.
First, I missed last week. We made Lobster Mac n Cheese. The one at Sea World’s Seven Seas Food Festival would have been served to us in a waffle cone. We decided that was silly, so we 86’d that. (Very much like we’d like to 86 Trump!)
We used this recipe from Spend with Pennies and chose to use Gruyere for our third cheese, along with the cheddar and parmesan. The recipe says it’s “extra creamy” and well, it is, to its detriment.
On the plus side, you might be surprised, but yes, half a pound of lobster meat is plenty for 16 ounces of noodles. We didn’t hold any back to put on the top, though. We wanted it all mixed in. The dish was rich and full of lobster flavor.
But on the negative side, there wasn’t any other flavor but cream. This was more like Lobster Mac n Cream. When I had some leftover, I added more cheddar cheese and some garlic salt and it was delicious! So, if I ever make this again, I’ll use cheddar and parmesan only.
Give it a try!
So, this weekend (I’m writing this on Sunday), we made the Pineapple Rum Upside Down Cake. We couldn’t be sure if Sea World used Pineapple rum, or if it was just regular rum. Since we already had some Bacardi dark rum from the rum cake, we just used that.
We modified this recipe from Creative Culinary, mostly in that we didn’t want to use our cast iron skillet. Too heavy, and too much work just getting it down from the cabinet. We’ve always had pineapple upside down cake in pans. So that’s what we used: a 13×9″ cake pan.
The other thing we changed was the pecans. Pecans are listed in the ingredients for the topping, but never mentioned again. Presumably, we were supposed to put them amongst the pineapple rings somehow. 6 pecans. I bought a bag of pecans…for six. And when it never said what exactly to do with them, and never using them in pineapple upside down cake before, we decided to just ignore them. (I’ll nibble on them as a healthy snack.)
I’d also like to note that pecans aren’t included on any of the pictures on the recipe page.
What were we supposed to do with them?
Anyway, the cake came out just like the picture. Dense. Very dense. It was sweet. I thought too sweet, hubs thought just right. But the cake part was not palatable.
So, I don’t recommend that particular recipe. I’m pretty sure I used to use the one in the Better Homes & Gardens New Cookbook Tenth Edition from August 1989! Nom nom.
Well, another week ahead in Fascist USA. I wish you all luck. I suggest chocolate every day. It helps.