Random Questions Blog Item
Mine for today:
What's the attraction to "red velvet" baked goods? (They're the color of an ugly scarf & kind of taste like one, too.)
Feel free to answer and/or post your own.
Random Questions Blog Item
Mine for today:
What's the attraction to "red velvet" baked goods? (They're the color of an ugly scarf & kind of taste like one, too.)
Feel free to answer and/or post your own.
I cannot speak for others, but I got some cupcakes of this variety recently. One of my children doesn't like chocolate cake, and I was bored with vanilla. I figured this would be different. I thought they were great - as did my other child - but I think it was the frosting that made it so good.
I would guess it's just a variety thing for most people. Also, it sounds fancy, so if you were making a cake for a big to-do, it would seem more festive or something.
Shannon at December 18, 2014 10:07 AM
Another:
"Which queen were you in a past life?!!"
My answer:
A queen bed.
And Shannon, people do seem to like these. To me, they seem like chocolate cupcakes made by somebody who ran out of chocolate and threw in a little Nyquil.
Amy Alkon at December 18, 2014 10:16 AM
Other random thoughts:
AlI I want from Santa is a pony. And a staff to take care of it.
Actually, I want a Smart car. As a second pet.
Amy Alkon at December 18, 2014 10:18 AM
I like them for variety, plus, somehow the old Duncan Hines variety never tasted as bad as the normal red velvet flavor, before P&G let it go.
spqr2008 at December 18, 2014 10:42 AM
With all the delicious greens available, why has every restaurant gone all-in for the vile freeway planting known as kale?
Kevin at December 18, 2014 10:47 AM
I love all things red velvet. I also have a sweet tooth in general, though.
And Kevin, I happen to like kale as well. I had a giant kale salad (covered in raspberry dressing and almonds) with my dinner last night. I like that it stays crisp even after you've smothered it with dressing.
sofar at December 18, 2014 11:25 AM
Why do people think other people's health problems are acceptable topics of conversations during interviews?
Katie at December 18, 2014 11:46 AM
As someone who has developed a light allergy[*] to chocolate, I can appreciate a red velvet cake. The amount of cocoa is sufficiently small that it doesn't bother.
[*] not life threatening, just general unpleasantness about which I won't go into detail. Carob doesn't bother me in the least, so I should look into carob fudge, which is one of the few chocolate goodies I miss. That and Reece's peanut butter cups.
The rest? don't miss it in the least, and I figure more for y'all.
I R A Darth Aggie at December 18, 2014 12:06 PM
Kale?!
I moved back to a Hispanic neighborhood after years of living in a Japanese-American one.
I decided to go to the local Hispanic grocery store. What the fuck? They had cold pressed organic Kale drinks they make fresh for $3. I'm not complaining I too love Kale and its like half the price one finds at whole foods.
But what the fuck? You know shit has done a 180 in California when illegal immigrants are drinking kale drinks.
Ppen at December 18, 2014 1:08 PM
I once made a from-scratch red velvet cake with cream cheese frosting, only because it was an ex's favorite cake. To my surprise (as I'm not usually a red velvet fan), it was very nice -- a light chocolate/vanilla taste. Though I could have done without the red food coloring. I actually cut the amount called for in the recipe in half -- I would have cut it out altogether, but then no one would have recognized it as a red velvet cake. It was still quite red enough with half the red food coloring.
I don't know what they put in the average the red velvet everything they're selling in stores and bakeries, but I find most of them disgusting -- fake-tasting and much too sweet.
I just saw "red velvet" tea in the grocery store. WTF?
Gail at December 18, 2014 1:28 PM
I prefer Blue Velvet.
David at December 18, 2014 1:30 PM
Its better than Aqua-velvet
lujlp at December 18, 2014 5:02 PM
If I am not mistaken, the whole red velvet cake thing is a result of the liberal use of Food coloring, red dye #2.
Made out of coal tar.... Yummy. :-(.
Isab at December 18, 2014 5:14 PM
I don't care for it myself. It is basically a chocolate cake with something or other (Vinegar it looks like but that doesn't ring right in my ears) that brings out the red and alters the taste a bit. Originally it was also sweetened with unrefined beet sugar and that added to the reddness and a bit difference in taste. Now I believe it is almost always food coloring and bottle flavorings.
I know a few people who view red velvet cake as a premium product. The only one I have an idea of why is my SIL who only got it on some holiday - once year - when growing up. Oh, and my grandfather said it reminded him of his childhood - they grew a lot of beets
The Former Banker at December 18, 2014 7:17 PM
Never had it really. Always assumed it was some kind of feminist euphemism. It's not??
jerry at December 18, 2014 7:35 PM
jerry, you mean you haven't seen "Steel Magnolias" and its groom's cake shaped like an armadillo? That's a red velvet cake.
(If you haven't seen "Steel Magnolias," rent it. Yes, yes, I don't like chick flicks either, but this movie is in a class by itself, not least because it's based on a true story.)
Anyway, I enjoy red velvet products when they're moist. When they're not, eh. I think it's a Southern thing.
marion at December 18, 2014 8:10 PM
Oh when they're done right, they're amazing. The frosting must be cream cheese and cannot be buttercream - that's just blasphemy. My affection them for them dates back to 7 years old in the fellowship hall of our local church, when dear Sister Farmer would bring her 2-layer red velvet cake to every eating meeting we had. No one else even tried to duplicate it. Perfection.
gooseegg at December 18, 2014 9:00 PM
Many red velvet cakes have a chemical taste, which I think is due to gobs of food coloring and other fake ingredients. I think the reason the one I made actually tasted good was because I used much less food coloring than I was supposed to, real vanilla, high-quality cocoa, and real butter (not vegetable oil), not to mention real, homemade cream cheese frosting. (I agree with gooseegg-- there's no point without the cream cheese frosting.) Mine was less flamingly red than some versions, but I was fine with that.
Gail at December 20, 2014 12:33 PM
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