tag:blogger.com,1999:blog-24170237.post867227076674501331..comments2024-03-06T09:43:09.476+10:00Comments on The Old Foodie: An Aussie War CakeThe Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-24170237.post-52692340298034436492007-04-26T05:37:00.000+10:002007-04-26T05:37:00.000+10:00Thanks for the voice of experience!One thing is th...Thanks for the voice of experience!<BR/><BR/>One thing is that in cooking with codfat, you'd lose the flavor butter would bring to the recipe, even if the results were similar in texture.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-24170237.post-16247386764445070822007-04-25T22:42:00.000+10:002007-04-25T22:42:00.000+10:00Fascinating! I love the story about codfat. Anothe...Fascinating! I love the story about codfat. Another book I must get!Freyahttps://www.blogger.com/profile/13545988711685277697noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-49167162357993321912007-04-25T21:24:00.000+10:002007-04-25T21:24:00.000+10:00Hi Nene - pineapple (uncooked) ertainly stops jell...Hi Nene - pineapple (uncooked) ertainly stops jelly from jellying, but I havent ever had a problem using it in cooking. Pineapple is very plentiful in Queensland.<BR/><BR/>t.w - it would be interesting to make both versions and compare, wouldnt it? I've never heard the phrase 'codfat' until I found this recipe.The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-27590524541579287752007-04-25T20:53:00.000+10:002007-04-25T20:53:00.000+10:00I'll bet the clarified codfat gives this an intere...I'll bet the clarified codfat gives this an interesting flavor and texture, different from butter.T.W. Barritt at Culinary Typeshttps://www.blogger.com/profile/08707931838240978818noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-61216544374540441642007-04-25T20:16:00.000+10:002007-04-25T20:16:00.000+10:00I don't know why, but I've always been under the i...I don't know why, but I've always been under the impression that using fresh pineapple in a baked good is a no-no, as the digestive enzymes in the pineapple would prevent it from rising, and canned pineapple - being partially cooked - is a better choice.<BR/>We always cooked our pineapple upside-down cake in an iron frying pan. Makes a great sugar glaze.Anonymousnoreply@blogger.com