Linguistic tipping points – Double down bust

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I hate the term “tipping point”, but it is everywhere.

Years and years ago, when I sometimes went to a local casino, one of the blackjack dealers, an older guy named “Ted”, liked to say, in a gravelly voice, almost unintelligibly, “Double down bust.”

I have noticed, particularly during the US presidential campaigns that are overwhelming international media at the moment, that there is an unfortunate spike in the use of the term “double down”. This gambling term, which means to double one’s bet or risk, has enjoyed much greater mainstream application as candidate Mitt Romney has flip-flopped on his positions but has often “doubled down” on factually inaccurate information. The use of this term has spread throughout the media, though, and I rarely hear a news story now that is not putting this expression into play.

Needless to say, I don’t like it – especially because everyone is using it. If it were just one guy’s (or one network’s) signature phrase, it might not bother me this way. There is no controlling the way expressions and language spread like wildfire, but certain expressions just do nothing for me.

(I won’t even get into the naming of the dubious KFC Double Down sandwich (“the bun” being replaced by two slabs of chicken), which strikes me as doubling down on clogged arteries.)

Positive side effects of ignoring word limits

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My tendency to ramble and ignore word limits on assignments has served me well for once. I had to cut back my school assignment (puny word limit of 1,500 words for which I submitted about 4,000) – but this means that all those words I cut can be refashioned to do the second half of the assignment. Happily I now have a head start (for once since starting this degree program)!

When I was younger and constantly enrolled in study programs, I never imagined myself functioning outside of a study program. That is, things were so smoothly flowing I scheduled my life in a way that always accounted for school, work and all my other obligations. I still schedule my life around the priorities, but it has been such a long time since I was in school at this level (and took it seriously – I often enrolled in university programs in Iceland and did not take them seriously at all).

It is misleading to say that I have a “second half” of the assignment to do. In fact it is more like the final third of an assignment that required a written introduction to a topic, two peer reviews (I had to read and critique two peers’ papers and two peers will do the same for mine), which is followed by writing a conclusion based both on my continued research/learning and the input from the fellow students. I try to be constructive in my peer review critiques – sometimes what people write barely even makes sense because their English is questionable (always makes me feel relief that English is my native language and even greater relief that I am not trying to write papers in another language – I admire these other people’s willingness to do so despite the language not being their own). Of course, I also fail on the word count front in the critiques as well; I am supposed to deliver 500 words (nothing!). I don’t think I have ever managed to submit a critique under 700 words, if not many more… sigh. When will I learn?

The ever-growing to-do list and chain of command

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The to-do list is so full, I do not even know where to start. This could produce inertia, but with focus and taking full command of my time, I can focus and tackle all these things – one step at a time. (Just need to be careful not to add too many unneeded levels of debris to the schedule.)

That said, I have a list of stuff I want to bake. If not for the coming week, for the following week. It will happen. I always make time for baking, sooner or later.

Technical difficulties and language questions

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Under the wire, I finished my school paper and since then, there has been a technological meltdown. Okay, I exaggerate. I just had a full day fighting against internet disconnectivity chez moi. That’s really one of the most frustrating “first-world” problems I can encounter.

In my academic readings, I found that the writers used the term “unpacking” too many times for my liking. Rarely have I seen so many texts referring specifically to “unpacking” the meaning of things. It annoyed me. Then, annoyed thoroughly, I used “unpacking” myself in my own hastily penned paper.

Today my mother said “we visited with her…”, and I realized that it is not very often that I hear the term “visit with” someone in the sense that means to “talk with”. “Visit” generally connotes that you have gone somewhere to see someone. But in this sense, “visit with” is basically just having a conversation with someone. I have been hearing my mother say this all my life, so it never struck me as odd, but when she said it today, it suddenly sounded strange. I don’t recall hearing very many other people use it this way.

I heard someone say “eighth” today, and it also annoyed me a bit just because the pronunciation can vary. I like “eighth” pronounced with a hard “T” (eighT-th) but many people pronounce it as “eigh-th”, and this always throws me. Neither way is wrong. I just do not like the latter pronunciation.

End of yet another rant.

Will I bake this week? I don’t think so.

The full offer of baked goods, October 4, 2012… and further evidence of my increasing forgetfulness

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I used to be well-known for my organizational skills. I don’t know if it is just that I have ceased caring about keeping track of things, that I have too many things to keep track of or that I am just losing my mind. Whatever the reason, I am dropping the ball a bit too often. This time – for the second time in recent months – my latest school assignment sneaked up on me. It is, in fairness, the least important thing to me and therefore my last priority. I know in the back of my mind that I need to get around to doing the reading and writing, but I have some vague idea of when the next deadline is (and my mind fixes this date routinely as a week after the actual deadline). I sign into the online learning platform and discover that, no, in fact, the deadline is not next week but tomorrow. I shift into high gear and race toward finishing. My final product is never my best work, and I do not mind this because somehow it is more fun to live through the race to the finish, to make sure that I can finish under such a tight deadline, even if the final product isn’t great. Since I already have a bunch of completed degrees, this one is not imperative (neither to complete it nor to get good marks). I am doing it on top of all the other things I do (the many work obligations and my baking multitasking) just to keep the gears of the brain shifting all the time.

I devoted the evening to the pursuit of completing the assignment, and I can report happily and with some relief that I have made it most of the way through most of the reading I need to do to write the relatively undemanding paper.

Meanwhile, here is a chronicle of all the baked goods I offered my workplace on Thursday…

*Kahlua coffee cupcakes

*Lemon cream oat bars

*Mini chocolate pudding pies baked into vanilla cupcakes

*Crème brûlée cupcakes

*Dark chocolate hazelnut mini tarts

*Oreo truffles

*Highly experimental red velvet cupcakes

*Dulce de leche bundt cake

*Carrot-pineapple cake with a brownie layer in between carrot layers

*Brown sugar cupcakes filled with Toblerone candy

*Brown sugar shortbread (used brown sugar in place of powdered sugar)

*Licorice cupcakes

*Banoffee cupcakes

*Vanilla orange biscotti

*Guinness cupcakes with Baileys frosting

Ah, and the surprise cupcakes (vanilla with vanilla bean Swiss buttercream)…

And some random shots of everything…

Stuffing things into other things: Vanilla cupcakes stuffed with mini chocolate pudding pies

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Sometime last year I became quite obsessed with stuffing things into other things. This sounds a bit obscene, but what I mean is that I liked the improbable and over-the-top (at least in theory) pairings of peanut butter cups stuffed into chocolate chip cookies or Toblerone candy stuffed into a cupcake. I have kept that stuffed theme going into this year, occasionally dreaming up some new thing to put into a cookie or cake. The whole idea of baking an entire pie into a cake gained traction in recent years, and while I have not yet had the fortitude or occasion to try that experiment for myself, I have tackled the mini pie inside a cupcake.

I give you the mini chocolate pudding pie inside a vanilla cupcake with what should be chocolate Swiss meringue buttercream that never quite took shape or firmed up the way a Swiss meringue frosting should (but it seemed fine enough to use in any case).

Vanilla cupcakes stuffed with mini chocolate pudding pies
Vanilla cupcake batter:
3/4 cups butter, softened
1 1/2 cups sugar
3 eggs
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (if using unsalted butter)
2 teaspoons vanilla
2 3/4 cups flour
1 1/3 cups milk

Chocolate pudding:
You can make your own or buy a couple of packages of instant chocolate pudding.

Pie crust:
Make your own (find a decent recipe for pie crust here). Or use pre-made pie crust if you can find such a thing.

Preheat oven to 375F/190C. First roll your pie crust out and use a glass or pastry cutter that is about 2.5 inches in diameter. Cut out rounds from the crust. Press the dough into a lightly greased mini cupcake pan. Either use pie weights or dry beans to weigh down the middle of the pie crust (they will puff up otherwise) or poke a few holes in the pastry bottoms. Bake for about 10 minutes until the crust turns slightly golden brown. Set aside and let cool.

Make the pudding according to your instructions.

Fill the cooled crusts with pudding and refrigerate.

For the cupcakes, preheat the oven to 350F/175C. Cream the butter and sugar together until fluffy. Beat in the eggs, one at a time. Then add the baking soda, baking powder, vanilla and salt. Add the flour and milk in alternating turns with the mixer on low. Beat mixture just until combined/smooth.

Fill cupcake liners in your cupcake pan with about one heaping tablespoon of batter. Top this with one of the chocolate mini pies and gently press it into the batter. Put another heaping tablespoon on top of the pie to fully cover it.

Bake for about 20-25 minutes until the cupcakes have begun to turn a light golden brown and the cupcake top will spring back when touched. Let the cupcakes cool in the pan for about ten minutes before removing them to a wire rack to cool completely.

You can frost as desired. I made a chocolate Swiss meringue buttercream (recipe here).

Torching the tops – broiler in overdrive and creme brulee cupcakes

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In summer 2011, I had one of the only real arguments (in that it was sustained and stupid) of my adult life when a guest at my house yelled at me for not owning a toaster. He attempted to make toast using the broil feature of my oven, only to end up with a couple of slices of fully charred bread. In fairness, the broiler in my oven is temperamental. It seems to do nothing, nothing, nothing, and suddenly, it kicks into high gear, and if you are not watching the oven’s contents closely and carefully, it will turn rapidly into inedible charcoal.

Knowing this about my oven, I ended up with not one, but two, four-slice toasters (I can satisfy a great deal of toast demand now). Otherwise, with other projects, I broil with caution.

When I made lemon meringue cupcakes, I used the broiler and basically did not take my eyes off them as long as they were under the broiler.

When I decided to try out an experiment with crème brûlée baked into a vanilla cupcake, I knew I either needed to go out and buy a culinary torch or try my luck once more with the fussy broiler in the oven. I decided to go with the latter option because, while I could certainly use a culinary torch sooner or later, I do not have an immediate need for one, and if the crème brûlée cupcakes turned out less than stellar, I would not be planning to make them again. While being a full proponent of there being a proper tool for every task, I do not feel compelled to acquire every tool for every task I could possibly do, preferring to limit myself to the tools that will go to the best and most frequent use.

I also knew I had to find out if this would work for me before I invested too much time and effort, so I went with a crème brûlée packaged mix (the horror!). I might try this another time using homemade filling.

Vanilla cupcakes
3/4 cups butter, softened
1 1/2 cups sugar
3 eggs
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (if using unsalted butter)
2 teaspoons vanilla
2 3/4 cups flour
1 1/3 cups milk

Two packages of crème brûlée mix

For the cupcakes, preheat the oven to 350F/175C. Cream the butter and sugar together until fluffy. Beat in the eggs, one at a time. Then add the baking soda, baking powder, vanilla and salt. Add the flour and milk in alternating turns with the mixer on low. Beat mixture just until combined/smooth.

Fill cupcake liners in your cupcake pan to about 3/4 full. Bake for about 20-25 minutes until a toothpick inserted in the center comes out clean. The cupcake will just have started to turn a slight golden brown color. Let the cupcakes cool in the pan for about ten minutes before removing them to a wire rack to cool completely.

Crème brûlée cupcake assembly
When cupcakes are cool, use a melon baller or a small knife to scoop out the centers of the cupcakes, leaving an approximately one-inch edge around the border and being careful not to reach the bottom of the cupcake, leaving a small layer of cake on the bottom of the cupcake. Once this is done, you can set the prepared cupcakes aside. (Scooped-out crumbs can be used to make cake pops.)

Crème brûlée
Follow the instructions for your crème brûlée, either on the package or from scratch, depending on your method. When the crème is finished cooking on the stovetop, immediately pour it into the waiting cupcakes until the cavities are full but not overflowing. Let the filled cupcakes sit for an hour to settle, and then refrigerate for another hour until ready to serve.

When ready to serve, sprinkle caramelizing sugar on top of the cupcakes and put under your broiler for three minutes or until the sugar has melted (or use a culinary torch to achieve the same results).

I did not follow these exact directions since I was not going to be serving them directly and unfortunately left these for last to prepare and did not have time to let them sit at room temperature or in the fridge before doing the broiling on top. I plodded ahead with the broiling almost immediately after filling the cupcakes and hoped for the best.

I did not hear any feedback one way or the other about these. I may try them again but will try with my own crème brûlée recipe and may by then have a proper culinary torch.

Political debate analysis, losing sight of the big picture, frustration, transportation difficulties and dulce de leche bundt cake

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Sometimes I can be so forgetful. When “staging” the baked-good offerings in my office (which involves a considerable amount of labor that goes well above and beyond the mere baking of these things), the process involves packaging, packing, transporting and then somehow getting everything from the car into the office, which is on several floors with varying levels of available space and quality for “preparing”, and then hopefully feeling motivated enough to take pictures of the final products. Sometimes I do this during the baking process, but sometimes I cannot be bothered, leaving me to at least photograph things just before they are eaten, but sometimes, while I manage to take a few pics, I don’t get to the point where I cut a cake or cupcake open to get a good view of what the inside looks like. I wish I had pictures of, for example, the inside of the dulce de leche cake, in order to display the ribbon of dulce de leche that is baked into the subtly dulce de leche-flavored cake.

But, as I wrote, I can be so forgetful. Or maybe even just lazy. This week I took the baked bounty to the office the night before serving and spent most of the night carrying the baked stuff from parking garage to the various floors of the building (I distribute the baked stuff to several floors so people can more easily access it) and setting everything up on plates as well as frosting the cupcakes (which I don’t do until I get to the office, making them far easier to transport). I wanted to make sure I would get to see the entire US presidential debate. My debate viewing was a leisurely affair, alone in the office in the middle of the night spreading blobs of frosting onto cupcakes while listening to Mitt Romney go on an aggressive attack – which strikes me as both uncivilized and unbecoming behavior in a potential president, particularly when lying, bluffing and playing fast and loose with the facts. (But we already know how little facts matter.) When it was not the facts, it was just disingenuous bullshit – him stating with false concern in his voice that he is running for president to help the middle class and because people are suffering. Suffering? What would Romney understand of suffering – either in reality or conceptually? After his “47% of people are freeloaders who do not care about their own well-being (and who believe they are somehow entitled to food!?)” comments (which sounded very real and sincere, particularly since he did not know he was being watched or filmed), I do not see how anyone can trust him or regard anything else he says as honest.

While I fully understand that Obama did not roll out his best debate performance, I think most pundits and commentators, and indeed people, lose sight of the fact that these debates are merely that – performances. A 90-minute event, hitting an imaginary ball back and forth. What does the behavior of each candidate in the debate tell us about how he might govern? Maybe nothing. Maybe it will tell us that Romney will continue to flip-flop and change his mind and pander to whomever he is speaking to at any given time. (The “Etch-a-Sketch” presidency to which various media outlets are constantly referring.) Beyond which, we never heard a single specific thing Romney might do other than throw Jim Lehrer (as well as Big Bird) out on his ass by cutting funding to PBS (as if that would contribute so much to deficit reduction).

I feel that the incumbent president, despite needing to fight for his job, has an obligation to be a bit less aggressive and more sober. After all, he is the sitting president. He is still doing the job of the president. He needs to be a bit less defensive and more reflective. That said, Obama may have done well to refer to some of Romney’s gaffes, tying the extensive talk about Medicare and health care to Romney’s careless and heartless comments on the “freeloading” half of the population for whom Romney supposedly felt such compassion on debate night. (And maybe only on debate night. And even if we give Romney the benefit of the doubt and assume that he does actually care about people and their suffering, the idea that he talks about them in disparaging terms in certain company but paints a totally different picture in other company, illustrates clearly how he will say whatever he needs to say but never just stands his ground and, more broadly, lacks character and conviction.)

In another broad sense, I am constantly amazed – but somehow not remotely surprised – by how basic political conversations (like the debates, including all the debates in the last few election seasons) are surface level and not at all substantive things. Worst of all, the commentators and media idiots follow the debates with opinions that claim the debate/discussion was “heavy on policy” and “wonky” … are people so lowest common denominator that just mentioning the word “policy” or “plan” in a debate somehow makes people edgy and bored and makes them think they are hearing something complex and in-depth? It pains me, and perhaps it always has, to think that the media feed this kind of opinion to consumers, in part because American consumers ARE fast-food and surface-level in their approach and in part because they have been conditioned to be this way by a crumbling, uneven education system and a media that focuses on entertainment, sound bites and the short-term game over real analysis and long-term views (and yes, facts). The debate was disappointing to me not because Romney, in media review, “kicked Obama’s ass” but because the American media and American public actually view the debate process this way at all – a win-lose competition as opposed to an exchange and debate of ideas and differences between two candidates (and parties). What we saw was one desperate man who would have said anything he had to to “win” and another man who just did not seem to want to be there at all.

-End of rant!-

By the end of the debate, the baked goods had been redistributed (what a socialist I am!) to three floors of the building, and freely available (even to those who share the building with us but do not work in our company). One day perhaps I will identify an easier, more streamlined way to bring the baked goods to work, but for now, it remains a challenge.

Dulce de leche bundt cake
1 1/2 cups dulce de leche (for an easy dulce de leche recipe, click here)
1 cup softened butter
1 cup dark brown sugar, packed
4 eggs
2 teaspoons vanilla
1 cup buttermilk
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (if you used unsalted butter)
3 cups flour

Preheat oven to 350F/175C.

Butter and flour a 12-cup bundt cake pan.

Whisk dry ingredients together and set aside.

Cream butter and brown sugar together until light and fluffy. Add one cup of dulce de leche. Mix well, then add the eggs one at a time, scraping the sides of the bowl after each addition. Mix in the vanilla.

Turn mixer to low speed and alternately add in the dry ingredient mixture with the buttermilk.

Mix until just combined. Put about half the batter into the prepared bundt pan. Using the other 1/2 cup of dulce de leche, add the dulce de leche to the cake, making a ring of the dulce de leche in the center of the cake batter in the pan. Once this is done, carefully add the rest of the batter evenly on top of the ring of dulce de leche. Smooth it out.

Bake about 50 to 55 minutes until a toothpick inserted in the center of the center comes out clean.

Allow the cake to cool in the pan for about 20 minutes before inverting the cake onto a wire rack to remove from the pan. Allow the cake to cool completely.

You could create a caramel sauce for the cake before serving, or do as I did – simply sift vanilla sugar on top of the cake.

Love em or hate em – Licorice cupcakes

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(Black) licorice is one of those things that is a love it or hate it proposition. It seems that Scandinavians (and possibly the Dutch) tip the scales in favor of “love”. I rarely meet people in these parts of the world who do not love licorice (both salty and sweet varieties) and indulge in it with reckless abandon (and “indulge” is an appropriate word here – the black stuff can make blood pressure skyrocket and has other unpleasant side effects). Still, all the baked goods leave something to be desired in the health department – and considering that I am serving cakes and cookies to a largely Scandinavian audience, it seems only right that I try to make cupcakes that would satisfy their tastes.

I have tried to make licorice cupcakes before – I had some licorice powder, which did absolutely nothing to the flavor of the cake I baked. I have given much thought as to how I might capture the licorice essence. As strong as the smell and flavor of licorice is, it has not come through easily or well in most of my experiments.

The answer, it seems, is to melt licorice candy (I used some Haribo licorice nappar candy, but a softer candy would melt better and would be recommended in future attempts at making this cupcake – especially when I tried, and failed, to make licorice frosting – I ended up frosting the finished cupcakes with honey frosting and sprinkling some licorice sprinkles on top).

A discerning taste tester and avowed licorice lover at the office reported that these cupcakes were tasty.

Licorice
Use about 12 ounces (340g) of soft black licorice (sweet or salty, depending on your preference)

Melt over a double boiler or in the microwave. You will need to mix in up to 10 tablespoons of water to ensure a smooth melt. Do not mix in that much water to start. Start with four or five tablespoons, melt and stir and see if the mixture needs more.

It is also nice to melt the licorice most of the way but leave a few small bits/pieces unmelted … it creates little bursts of color and flavor in the finished cupcake.

Preheat oven to 350F/175C.

Licorice cupcakes
1 cup butter
1 cup brown sugar
1 1/2 cups flour
2 teaspoons baking powder
4 eggs
1/2 teaspoon of salt (if using unsalted butter)
Melted licorice mixture

Cream butter and sugar together. Add the melted licorice mixture. Mix well. Then add the salt and baking powder until well combined and smooth (the mixture will be a brownish color).

Add the flour and stir until just combined (do not overstir).

Fill liners in a cupcake pan about two-thirds full. Bake for 18 to 20 minutes until a toothpick inserted in the middle of a cupcake comes out clean.

Let the cupcakes cool fully on racks and frost.

As I wrote, I had a total failure on the frosting front – I will use softer, more easily melted licorice next time to make the final product usable. Meanwhile, I used a honey frosting (butter, powdered sugar, honey and a drop of cream) and licorice sprinkles to top these off.

Brown sugar shortbread

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Classic shortbread, which I have made a million times. I used brown sugar instead of powdered sugar and threw in some caramel sprinkles.

4 cups flour (approx 512g)
1 1/4 cups powdered sugar (156g)
1 teaspoon baking powder (4g)
1/4 teaspoon salt (1.4g)
2 cups butter (452g)

Knead all ingredients together. Press into ungreased pans (or molds) and prick the top with a fork. Bake 45 minutes in oven preheated to 160C/325F.