Keyword: cakes

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  • Black Cobra gang steals selection of small cakes ( The Horror)

    03/14/2010 10:50:50 AM PDT · by Dallas59 · 27 replies · 654+ views
    The Local ^ | 3/12/2010 | The Local
    Criminals with connections to the Black Cobra network are suspected by police of pilfering 120 boxes of almond tarts, punch rolls, apple crowns and brownies from a delivery truck in southern Sweden on Thursday. "We have conducted raids at a number of addresses and have confiscated cakes," police spokesperson Charley Nilsson told local newspaper Helsingborgs Dagblad. The tasty treats were stolen on Wednesday night from a truck belonging to Godbiten, an Åstorp-based firm specialising in the production of traditional Swedish cakes and buns. While the driver slept in preparation for a trip to Denmark, the sweet-toothed thieves cut open...
  • FReeper Canteen ~ Football Facts ~ 8 November 2007

    11/07/2007 5:56:01 PM PST · by beachn4fun · 731 replies · 461+ views
    November 7, 2007 | The Coach
    FR CANTEEN MISSION STATEMENT Showing support and boosting the morale of our military and our allied military and the family members of the above. Honoring those who have served before. FOOTBALL FACTS Thanks for joining us once again as we look at some football facts. This time we’ll look at "From a regional to a National sport. From 1930-1958" In the early 1930s, the college game continued to grow, particularly in the south, bolstered by fierce rivalries such as the "Third Saturday in October"—a rivalry between Alabama and Tennessee. While prior to the mid-1920s most national powers came from...
  • Flour, Eggs, Sugar, Chocolate . . . Just Add Chemistry

    12/27/2004 11:12:27 PM PST · by neverdem · 49 replies · 3,355+ views
    NY Times ^ | December 28, 2004 | KENNETH CHANG
    ATLANTA - With two bad knees, Shirley O. Corriher is not quite as nimble as she once was when she performs her "protein hop" - an interpretive dance of sorts to demonstrate the molecular transformations that turn flour, eggs and sugar into a cake. Her arms wave vigorously, mimicking how proteins in wheat flour interlock to provide the structure that holds a baked good together. "When you add water to flour and stir," she says, "these two little proteins - glutenin and gliadin - grab water first, and each other, to make these springy elastic sheets of gluten." Ms. Corriher,...