Utah Jazz fans who will be looking to watch the team on DISH Network this season are out of luck.
DISH has removed AT&T SportsNet from its channel lineup, effective Thursday. Cord Cutters News first reported the change.
AT&T SportsNet is still available on DirecTV and Xfinity.
Jazz games have exclusively been broadcast on the channel since 2009, when it was then Fox Sports Network Utah. It then was rebranded as ROOT Sports before being rebranded again to AT&T SportsNet in 2017.
Though the Jazz have not announced a complete broadcast schedule yet, a press release announcing the addition of Holly Rowe to the broadcast team indicated the games will be broadcast on AT&T SportsNet this year.
In the past, all of the Jazz’s regular-season games were broadcast on the channel.
The only streaming TV provider that carries the channel is DirecTV Stream. Jazz owner Ryan Smith has indicated since he bought the team last year that he is working toward making streaming available to a wider audience.
This season, Craig Bolerjack returns as the television play-by-play voice of the Jazz on AT&T SportsNet, with Thurl Bailey and Rowe as analysts.
The Jazz will play four preseason games, starting Oct. 4 against the San Antonio Spurs, before opening the 82-game regular-season slate against the Oklahoma City Thunder at Vivint Arena on Oct. 20.
Pirates fans watching today’s game against the Chicago Cubs on DISH Network got a disappointing outcome even before the Pirates trailed by 7 at the top of the fourth inning: DISH Network dropped AT&T SportsNet mid-game.
Representatives for AT&T SportsNet Pittsburgh and DISH Network did not immediately respond. But a statement posted to AT&T SportsNet’s website said the satellite company dropped its channel.
“While we are disappointed, we are not surprised,” reads the statement. “DISH Network does not carry any regional sports network (“RSN”) except NESN (Red Sox and Bruins), which is the only RSN left on DISH Network.”
AT&T SportsNet said during negotiations “we proposed a very favorable deal for DISH that other large distributors have accepted.
”DISH Network was only willing to engage on very non-standard terms to continue distributing the Networks. No other RSN in the country has accepted the terms DISH proposed to us.”
While such disagreements that pit channels against a distributor often come to an eventual end, that may not be the case this time as reporting suggests DISH executives have soured on regional sports networks with DISH dropping multiple RSNs in recent years.
AT&T SportsNet is available through other cable companies and via streaming services DIRECTV Stream and fuboTV.
You can reach TV writer Rob Owen at rowen@triblive.com or 412-380-8559. Follow Rob on Twitter or Facebook. Ask TV questions by email or phone. Please include your first name and location.
You can reach TV writer Rob Owen at rowen@triblive.com or 412-380-8559. Follow Rob on Twitter or Facebook. Ask TV questions by email or phone. Please include your first name and location.
Categories: Allegheny | Local | Pittsburgh | Regional | Sports | Top Stories | TV Talk with Rob Owen
Baker Buddy Valastro stands outside of his Hoboken, New Jersey, bakery, which is selling slices across the country now.
Contributed Photo/ST
You don't have to hop on a plane to New Jersey to sample cake from a certain famous Italian family. The Cake Boss is bringing his towering slices to Houston.
Buddy Valastro, known for creating towering cake sculptures on TLC's "Cake Boss," has joined the ghost kitchen craze with Buddy V's Cake Slice, offering single pieces of Boss-approved confections throughout the country.
Slices of Valastro's Fudge, Confetti, Vanilla Rainbow, Red Velvet, and Black & White Fudge cake are available for delivery for $8.95. The cakes are baked in Valastro's flagship Carlo’s Bakery in New Jersey and shipped across the country.
Sadly there's no option to order a cake shaped like a giant sphinx or BB-8, but maybe someday.
Bash yellow cake mix all you want, but there’s something undeniably delightful about that buttery, vanilla-infused flavor. Case in point: The “cake batter” trend of 2015, wherein everything from lip balm to protein powder was formulated to taste like the stuff. As much as we love a homemade cake, sometimes you need a shortcut—or just crave that flavor—which got us thinking: What’s the best yellow cake mix on the market right now?
Nearly four dozen eggs, a quart of vegetable oil and water, and 13 batches of chocolate buttercream frosting later, and we can definitively say: There’s a yellow cake mix out there for everyone. Here’s how they stack up.
At least three people sampled each cake, which was baked according to the package instructions and frosted with the same chocolate buttercream frosting. Reviewers vetted each flavor without knowing which brand it belonged to, tasting it with and without frosting, and rated it based on its texture, flavor and how well the notes of vanilla came through. (Since, as we soon learned, a cake can taste great in a sweet, rich sense without imparting much—if any—vanilla flavor at all. If a yellow cake is more about its buttery notes, you may prefer a blend with a lower vanilla score.) They were also vetted based on how easy they were to bake, level and frost, and overall value, based on what you get for the retail price.
“Wait, is this a banana cake?” one reviewer asked. Nope, that darker-than-average, vanilla-flecked color comes from seven ingredients: almond flour, organic coconut sugar, arrowroot powder, organic coconut flour, baking soda, sea salt and vanilla beans. Each box makes only one layer, and you have to provide your own vanilla, but the end result is a springy, mellow-flavored cake. It’s not particularly sweet, though that also means you won’t have a stomachache after a slice (or two).
While this cake wound up being much shorter than the other gluten-free options, it tasted the most homemade, with a buttery-fresh flavor and lingering sweetness. Overall, the texture was a little dry, but it wasn’t gritty, nor did it crumble when sliced, making it great for getting your Cake Boss on and finally baking that replica of Daniel Tiger your kid’s been asking for.
If you’re looking for a dairy-free, gluten-free option, look no further. Pamela’s scored the highest marks overall in this category, thanks to its strong vanilla flavor, fluffy texture and how easy it was to whip up. (You simply whisk the wet ingredients and stir in the dry, pour it into a greased pan and pop it in the oven—so, basically, foolproof.)
Looks aren’t everything, but this cake rose so evenly and was so easy to slice that people couldn’t wait to whip out their phones and snap a pic that we had to call it out. Birch Benders’s cake clocks in at 5 net carbs per serving, and while you may want to skip frosting altogether to keep it keto, we couldn’t resist trying it with it. And, admittedly, it’s a little dry without it.
Unlike most cake mixes, which call for vegetable oil, Duncan Hines’s keto-friendly option requires 3 tablespoons of coconut oil. That said, make sure you use refined coconut oil, unless you want an overpowering coconut flavor infused into every bite (which is delicious, sure, but not at all like a vanilla cake). It makes for a moist, light cake with just a hint of that sweet, sweet aftertaste you only get from erythritol.
Have a long day on the farm ahead of you? This hearty cake is for you. Unfrosted, this ultra-dense dessert is almost like pound cake; the batter is so thick, it’s almost biscuit-like as you spread it in the pan. Vanilla bean flecks add a very subtle crunch to this cake, almost like eating raspberries, though the vanilla flavor is relatively mild. Overall, it makes for a solid snacking cake. (That’s a thing, right?)
At less than a dollar a box, this yellow cake mix can’t be beat in terms of value. It produces a light, sponge-y cake that’s almost angel food-like. It fills the kitchen with a buttery sweet scent as it bakes (though it calls for oil, not butter, in the ingredients). The vanilla flavor isn’t as strong as we’d like, but overall, it makes for a pleasant, fluffy confection.
We know, we know: Everybody hates the word ‘moist,’ but when it comes to cake, it’s crucial. And when you name your cake “perfectly moist,” it better live up to the claim. Thankfully, this one delivers. It practically melts in your mouth; the cakey equivalent of cotton candy, only not so sweet.
11. Betty Crocker Super Moist Butter Recipe Yellow Cake Mix
Best Butter Flavor
Value: 19/20
Ease of Assembly: 19/20
Flavor: 18/20
Texture: 17/20
Vanilla-ness: 15/20
TOTAL: 88/100
What’s the difference between yellow cake mix and butter yellow cake mix, you ask? Simply put, butter mixes require butter in the ingredients; yellow cake mixes can use any type of fat, though they typically call for vegetable oil. If you like a buttery flavor, Betty Crocker’s mix is on point. It creates a light, moist cake, where the butter flavor stands out more than the vanilla, though it may take a little extra work to level it—ours domed significantly in the oven.
13. Duncan Hines Perfectly Moist Butter Golden Cake Mix
Most Classic Birthday Cake Flavor (aka Best All-Around)
Value: 19/20
Ease of Assembly: 19/20
Flavor: 18/20
Texture: 18/20
Vanilla-ness: 18/20
TOTAL: 92/100
Just the scent of this batter makes you feel like a kid again, getting pumped to tear open presents and wow your fourth-grade crush with how well you can pin the tail on a donkey. This mix makes for a well-balanced cake, where the buttery flavor doesn’t overpower the vanilla. The cake itself is soft, almost dissolving as you eat it, which means it’s not great for creating towering, sculpted cakes—but it is great for devouring by the fistful (er, forkful).
The PureWow100 is a scale our editors use to vet new products and services, so you know what’s worth the spend—and what’s total hype.Learn more about our process here.
Its opening salvo? The satellite television provider is introducing an exclusive budget 5G phone for Boost Mobile’s prepaid customers.
The Celero5G is a “custom-built phone” for Boost Mobile, according to its spokesperson. Just like T-Mobile’s Revvl or AT&T’s Radiant, it has unique branding that you won’t find anywhere else. For a carrier that is trying to expand its user base, this is certainly an unusual way to get there. After all, most other carriers try to dangle the latest flagship phones from Apple and Android to lure you to sign up for their expensive post-paid service plans, like the deluge of “free” iPhone 13 offers from the Big 3 carriers.
“With LG leaving the mobile device market and creating seismic shifts in the supplier landscape, we saw an opportunity,” said a Boost Mobile spokesperson. “The departure of LG left a significant hole in the Boost lineup. Celero5G is the response to fill that hole.”
Not much is known about this 5G phone at the moment besides the fact its name, Celero5G, is inspired by the “Latin word for speed.” According to the press release, the phone has a 6.52-inch display, four cameras, 36 hours of battery life, 4GB RAM, a microSD card slot, and 64GB of internal storage — all respectable specifications for a budget phone. Like the sub-$300 OnePlus Nord N10 5G, this phone is probably powered by the same Qualcomm Snapdragon 690 5G chip that makes 5G connectivity possible at this price point.
Judging by the press materials that Boost Mobile provided, it looks like the Celero5G has an iPhone-like metallic trim around the phone, and a glass back, which are rather upscale touches for a phone of this class. Perhaps this phone really is “superior to other mid-tier Android devices at higher price points,” as the press release claims.
The best part about this phone is the plan. If you pre-order the Celero5G by October 31, 2021, you will get 12 months of free unlimited talk, text, and data service from Boost Mobile. Of course, it’s not completely unlimited: you will be downgraded to 2G after burning through 35GB of data, but it’s still plenty to use comfortably. Dish and Boost Mobile will even give you a free case for your $280 Celero5G 5G phone.
Signing up and keeping existing Boost Mobile customers with the Celero5G may be the easiest part of realizing Dish’s 5G dreams. Its biggest challenge will be to build out and provide national coverage to its 5G service — a project that is much more expensive and challenging than releasing an exclusive 5G phone.
To get an idea of how the Dish/T-Mobile case went in front of the California Public Utility Commission (CPUC) last week, this one bit of testimony might, er, shed some light: They literally started to shut off the lights in the building before all was said and done.
If nothing else, the transcript (pdf) of the hearing, which became available Tuesday, shows it was a long and grueling day for most of the participants. It started about 10 a.m. and went just past 6 p.m. Pacific time. Some parts were deemed confidential and not shared publicly.
At issue is whether T-Mobile lied about its intentions for the CDMA network that it inherited from Sprint. Dish contends that the plan called for T-Mobile to keep the CDMA network up and running for Boost Mobile customers for three years, during which time it would prepare customers for the transition off CDMA.
T-Mobile contends it was never a three-year plan; its intentions all along were to get the migration done before that timeframe – within two years, even, if possible.
T-Mobile’s sole witness, President of Technology Neville Ray, stood by T-Mobile’s story that it wanted to complete the transition as quickly as possible, and part of its confidence came from the success T-Mobile had in integrating MetroPCS when that was acquired in 2013.
Ray said he didn’t understand why Dish would be surprised that the migration period was something less than a three-year period. “That was never the intent and never the agreement,” he testified. T-Mobile has maintained that it’s up to Dish to make sure Boost customers have the necessary handsets or SIM cards so they’re not shut off from service come January 1, 2022.
Dish points out that Boost customers are often low-income, rural and transient customers who are difficult to get ahold of because they don’t use traditional snail mail addresses. Plus, Dish was under the impression they had more time to complete the transition.
The purpose of the hearing was to basically determine if the CPUC should penalize T-Mobile for lying to the commission about its obligations in the merger with Sprint. The CPUC approved the transaction in April 2020 with conditions. Prior to the approval, T-Mobile had pledged that no former Sprint customer would suffer any service degradation as a result of the merger.
“… Thus, it came as a surprise to the Commissioner when on/or about July 1st, 2021, T-Mobile announced that it would shut down the legacy CDMA network used by Boost subscribers at the end of this year,” said CPUC Administrative Law Judge Karl Bemesderfer in introductory remarks. “In response to this announcement, Dish advised the Commission that if the CMDA network is shut down at the end of this year, a substantial number of Boost customers will be left without wireless service. Whatever one’s definition of service degradation may be, a complete loss of service qualifies.”
A good share of questioning focused on what would happen “within three years of the merger’s closing,” and where exactly the "three years" applied. T-Mobile said it was to have three years to complete its work, but it was never under an obligation to maintain the CDMA network for three years "no matter what."
At one point during the session, Administrative Law Judge Bemesderfer addressed Ray: “This doesn’t relate to the spectrum. It relates to the three-year discussion that you had at considerable length before. In reading through your testimony and your supplemental testimony, one of the things I note is that you almost always refer to completing customer migration or integration within three years. I know it's being nit-picky, but within three years could mean less than three years or not more than three years. And in context, I think it frequently reads as if it’s not more than three years. That’s just on observation that I make about the language.”
Before all was said and done, the presiding judge laid out next steps. T-Mobile has a deadline of October 15 to submit a post-hearing brief, and Dish was given a deadline of October 29 to submit its reply.
Based on the timeline that T-Mobile is operating under, Dish has about 95 days to convert Boost customers, or they’ll be without service on January 1, 2022.
“And on what grounds have you filed for divorce, Mrs. Gillette?” the judge asks.
“Dish towels, your honor,” I grimly state.
“Divorce granted and a $5,000 fine,” the female judge shouts.
I do not ask for a spotlessly clean or professionally decorated house. I do not ask for white rugs or even that my car fit into the garage. All I ask is that my matching dish towels be used as dish towels — not oil rags, dog dryers, juice mopper-uppers, sweat swipers or grease catchers.
They are called dish towels for an obvious reason. But I will stretch their job description to include drying clean hands.
Oblivious to all this, my husband simply refuses to treat my color-coordinated towels with respect.
No matter how many fits I have pitched and times I have explained the situation, he cannot or will not accept there is a separate use for the half-dozen, carefully selected, terra cotta-colored towels that perfectly match my kitchen tile and hot pads and took me months to find.
He (and our children, as well) remain unable to distinguish these lovely creations from the heap of old, torn and stained towel scraps I keep in a separate drawer, to be used specifically for those sticky, staining, greasy, grimy, corrosive cleanups our life seems filled with.
In one stroke, he turns my dish towels from a decorative accent piece to torn, tattered and discolored creatures that must be banished to the “other” drawer.
He uses my beauties in place of the paper napkins I keep tidily available in the attractive, woven napkin holder on the kitchen table. He operates solely on the “whatever absorbent thing is closest when I need it” theory.
The problem does not stop there. My family has the same inability to distinguish between that pile of cleanup rags in the upstairs linen closet and the, again, perfectly matched bath towels, which I fought for at an annual white sale.
They believe that if it is within reach and will suck up spilled sunscreen, wipe polish from shoes or clean the paint off a paintbrush, then, by George, grab it.
OK, I don’t really want to divorce my family over my towels. Instead, I am trying to do some creative problem solving.
I am considering a new tradition of a secondary “bridal” shower. The gifts might also include replacements for the service for 12 everyday china now reduced to service for 4½, and the eight missing spoons and four bent knives from our everyday tableware that somehow migrated to the backyard and the workbench. And we could all use a set of mugs or wine glasses that actually match, no?
I’ll even make that keen ice cream and soda pop punch and, I promise, no party games.
Jean Gillette is a freelance writer wondering how she landed in this family of heathens. Contact her at [email protected].
Posted on September 29, 2021 at 2:04 pm by Carol Tannenhauser
Yum!
By Regan Elyse Murray
When my soul needs soothing, I head to Yu Kitchen for their chicken noodle soup with mushrooms. Although Yu Kitchen specializes in the cuisine of Northwest China, this soup sparks my nostalgia for brisk rainy days in the American Northeast. Enriched with garlic, soy, and plump mushrooms, the intensely savory broth tastes like the distillation of all of my family’s Sunday roasted chicken dinners into one bowl. The soup abounds with juicy slow-braised chicken thighs that fall from the bone with the mere prod of a chopstick. Beneath the chicken rests a golden nest of wheat noodles. Springy and soaked in the broth, I will take them over the sodden noodles in most canned soups any day.
Sipping and slurping mouthful after salty, meaty mouthful, remembering evenings spent watching football while doing my times tables, I tend to lose myself while eating this soup. I finally have to face reality again when I reach the bottom of the half-basketball-sized bowl. (Yu Kitchen offers a portion size so plentiful that it could cause doting grandmothers to doubt their own generosity.) I may not be able to get my Boston childhood back, but at least I can order this Upper West Side soup whenever I need my heart and stomach warmed.
Yu Kitchen
2656 Broadway (101st Street)
Hours: Every day from 11 am to 9:30 pm
Featured dish: Stewed chicken noodle soup with Chinese dark mushrooms ($9.95)
Send your favorite dish from an UWS eatery along with a mouth-watering photograph to westsiderag@gmail.com. Please include the above information.
Coming next Wednesday: Scarlatto’s Homemade Fettuccini with Half Lobster, Clams, Shrimp, and Calamari in an aioli sauce.
Anyone watching the recent season opener of the Food Network’s “Halloween Wars” saw a lot of emotion from Shayla Barnes-Holloway: Humor, intensity, love of her craft, frustration, shock, dismay. Behind the scenes of the sculptural cake challenge, she said, there was more.
“I was in the background cussing like a sailor,” said the Alabama cake artist, who’s based in the Mobile area. “It got pretty rough.”
Barnes-Holloway’s three-woman team, the Cake Coven, was one of four given seven hours to build a cake based on the concept of a haunted toy. Their vision, inspired by the parental anguish of stepping on Lego blocks in the dark, was ambitious -- a dad being chased by a towering block monster swirling up out of a toy box. Among other elements, they had to sculpt the dad out of modeling chocolate, build the monster out of cake and crank out scores of candy blocks.
It didn’t help a bit that midway through, host Zak Bagans -- the star of “Ghost Adventures” -- hit the teams with a surprise requirement that they had to include lights.
“I am literally two second from just giving up,” Barnes-Holloway said as that sunk in. “It’s not the right time for lights. It’s not the right time for any changes, let me just say that.”
The level of competition was high: All four entries were impressive, with the fear factor ranging from whimsical to downright creepy. The members of the Cake Coven seemed genuinely surprised by the judges’ decision at the end, and genuinely upset on behalf of the team eliminated.
That was “absolutely” the case said Barnes-Holloway. “Because they worked so hard and again, their design was so beautiful. So many different elements, so many different sugar pieces. You feel bad for everybody because you know they’ve been right there with you throughout the whole experience. You really hate to see anybody go. You don’t want to go yourself, but you hate to see anybody leave.”
The structure of the show meant that the Cake Coven, wasn’t featured in the season’s second episode, which aired Sept. 26. They’ll be back in action for the episode being broadcast Oct. 3.
Will they make it all the way to the finale on Halloween and the $25,000 prize? Barnes-Holloway, of course, cannot reveal such details. But she was able to share a lot about how she came to be on the show in the first place.
She was born and raised in McIntosh, north of Mobile, and attended the Alabama School of Mathematics and Science and Spring Hill College. She moved to Rhode Island in 2000 and that’s where she and her husband Josef Holloway, who’s from Mobile, married and started their family before moving to Miami a few years later.
Barnes-Holloway worked in education, becoming executive director overseeing a three-state region for the Princeton Review, a company that offers test preparation, tutoring and related services. The time she spent traveling as an executive came to be a burden, and in 2010 she quit to focus on her three children.
“My first project as super-mom was to plan a birthday party for my sons, who were turning 1 and 5, to me that’s milestone years,” she said. “I am a cake snob, have always been a cake snob, love cakes, has to be a fabulous cake, can’t just be some buttercream roses.”
She needed a small mushroom-shaped cake to go with a Mario Brothers theme. She planned to surround it with cupcakes. “All store-bought, I ain’t makin’ nothing,” she said of her plan.
But the bakery wanted $50 for the mushroom. “This was back in 2010,” she said. “$50? I was just outraged. … Two weeks later and hours and hours and hours of YouTube University and probably $250, I figured out how to make this cake. And I got the bug. I just literally got the bug. It was just so much fun, so interesting, learning about baking and cake artistry. I just got hooked.”
In 2011 she began making cakes for friends and family. The parent of another kid in her daughter’s daycare ordered a birthday cake for her fiancé, who turned out to be a Miami Heat player. That lucky break put her handiwork in front of a high-profile clientele of Miami athletes and socialites. Her business exploded. It wasn’t long before she was working out of a commercial kitchen, which in turn helped her cater to major corporate clients.
The COVID-19 pandemic drove the family’s decision to move back home to Mobile a little over a year ago, moving away from the clientele she’d built up in Miami to be closer to family.
“It was difficult professionally but personally it was no question,” she said of the move. “It was something we had to do.”
“Halloween Wars” isn’t her first taste of reality-TV exposure. Back in 2017 she appeared on Season 3, Episode 2 of the Cooking Channel’s “Cake Hunters,” a challenge titled “Orange You My Cake.” In 2019 she competed in Netflix’s “Sugar Rush,” winning the $10,000 prize in Season 2, Episode 1.
“The big difference with this show is you don’t get to choose your teammates,” she said of Halloween Wars.
Her allies in the Cake Coven are Christy Seguin of Austin (cakesrocktx on Instagram) Brooke Taylor of Fort Worth (www.instagram.com/bunnysbakerytx). While Barnes expressiveness seemed to catch the camera a lot, Barnes-Holloway said the team is “definitely three equals.”
For the opening episode of Season 11 of "Halloween Wars," the Cake Coven crafted a father pursued by a block monster emerging from a toybox. From left are Christy Seguin, Brooke Taylor and Shayla Barnes-Holloway.Discovery
The show was produced during a three-week stay in Park City, Utah, in early summer. Barnes-Holloway figured out early on that the bar was going to be high: She was in the hotel where cast and crew were staying and recognized someone she had seen on other shows. I thought she was a judge because I know her work and I know she’s a phenomenal cake artist,” she said. She assumed the other woman was a judge, but it turned out she was part of the competition.
The premiere episode showed four teams working smoothly with no evident squabbling. The other teams produced a disturbing doll, a haunted record player and a slightly demonic piggy bank with a trove of candy coins hidden inside. “I was very impressed myself with the level of skill of the contestants,” said Barnes-Holloway.
To the viewer, it looked like the Cake Coven ran a tight ship, touching up final details as the last minutes ticked off the clock.
“That was so not the case,” said Barnes-Holloway. “We were working to the final second.”
“We went very big,” she said, and the team opted to build its monster out of cake rather than a more easily built substrate such as Rice Krispy treats.
“That comes at a cost. That cost is time,” she said. Things needed to chill and set. “That really hurt us in the long run.”
Barnes-Holloway said the team didn’t feel that confident as the judges made their rounds.
“We really had a tough time completing our design,” she said. “I have to say it wasn’t exactly as finished as we would have liked it. So that part had me a little concerned.”
Looking around, she said, “Everybody had a phenomenal design. Everybody’s cake was innovative and creative and scary.”
She hints that it doesn’t let up. The first episode started with four teams and ruled out one. The second featured four more teams and also knocked out one. The third will bring the six remaining teams together, kicking off a four-week run to the finish on Oct. 31.
Viewers can expect “some really big, phenomenal cakes,” she said. “This is a cake show more than anything.” (Past seasons also featured pumpkin-carving, but that’s not the case this time around.)
They also can expect more mid-episode challenges, like the requirement to include lights. “Every episode there is kind of a surprise element,” she said. “You literally find out about that in the moment.”
Back in Mobile, things aren’t exactly quiet. The pandemic continues to throw up challenges. Barnes-Holloway said that her 11-year-old son recently experienced a frightening bout of Multisystem Inflammatory Syndrome, a rare but potentially deadly side effect of COVID exposure.
Rebuilding her business in a far smaller market is a challenge, but it has its upside: She can rebuild it with the benefit of experience. “It’s given me an opportunity to reimagine what the Buttercreamery Sweets Boutique can be,” she said.
“Just look out for the Buttercreamery in 2022,” she said.
New episodes of “Halloween Wars” are broadcast at 8 p.m. Central time on Sundays. New episodes also can be purchased via Amazon Prime or seen on Discovery+.
Historical pound cake recipes were simple: 1 pound of butter, 1 pound of flour, 1 pound of sugar, 1 pound of eggs plus a bit of aromatic flavoring like vanilla or lemon. (That formula, by the way, makes two loaf cakes.)
This German version strays from that formula in that it doesn't use equal parts of each ingredient and includes a bit of cornstarch and baking powder. The vanilla and lemon juice give the cake a nice subtle flavor while the cornstarch and baking powder give the crumb lightness. But don't be mistaken; even with the additional lift, this loaf cake is rich and dense — perfect for serving with coffee or tea.
My apologies to the originator of this recipe — when I scribbled it onto a piece of paper three years ago, I failed to note its source. The measurements were in metric and it called for a packet of vanilla sugar, an ingredient common in Germany but unavailable here, so I'm guessing I took it from a German recipe website. I converted the recipe to cup measurements, but for anyone interested in pulling out their kitchen scale, I've also kept the metric weights in place. Note: The conversions are not exact.
1 cup PLUS 3 tablespoons (250 grams) granulated sugar
1 tablespoon vanilla extract
Pinch salt
1 tablespoon lemon juice PLUS more for optional glaze
4 eggs
1 ½ cups (200 grams) all-purpose flour
2/3 cup (100 g) potato starch OR cornstarch
1 tablespoon baking powder
Confectioners' sugar, for dusting or glazing
Heat oven to 350 degrees. Line a 9-inch loaf pan with parchment paper or grease and flour or coat with baking spray.
In a large mixing bowl, beat butter, sugar, vanilla and salt until creamy. Add lemon juice and eggs, one at a time, mixing well between each addition. After adding the last egg, beat for about 1 minute.
In a separate bowl, combine the flour, starch and baking powder.
Slowly add the flour mixture to the egg mixture — I added it in three additions — and mix just until no white streaks remain. The batter will be thick.
Spoon batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted near the center comes out clean.
Cool cake in pan, and then dust with confectioners' sugar or glaze with a mixture of about 2 cups confectioners' sugar and 3 tablespoons lemon juice.
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Dish Network reached a deal in Arizona federal court with a former customer service employee who claimed the company violated federal leave and disability bias laws when it fired her for...
Dish Business today debuted Smartbox 2, a smaller and more efficient version of the commercial video headend, available starting October 15.
The new box, which delivers up to 192 channels of HD TV, is approximately half the size of its predecessor and reduces power consumption by up to 50%. It comes with a 10-gig networking port and it supports customized guides, use of private network and access to API based remote monitoring and management.
"The leader in in-room entertainment is continuing to innovate, and we're taking Smartbox to the next level with twice the power in half the size," said Amir Ahmed, SVP of Sales, "Smartbox 2 takes all of the benefits of the original Smartbox and makes them more accessible and affordable than ever before."
The new Smartbox 2 will continue to run Evolve, Dish Business’ Android TV-based video streaming service that’s marketed toward apartment complexes, hotels, bars, restaurants, hospitals, office spaces and other multi-dwelling units.
In 2019, Dish said it was the first major pay TV provider in the U.S. to integrate the Netflix service on a customized hotel TV platform. The integration will let hotel guests subscribe to Netflix or sign into their existing account by accessing the Netflix app via the on-screen TV menu, the linear channel guide or by pressing the Netflix button on the remote control. Then user credentials are automatically removed from the system after guests check out.
It will also work for OnStream, Dish Business’ streaming service that allows guests to watch live TV on their own phones, tablets and laptops via their web browser. That service is also available through Amazon Fire TV Stick, AirPlay or casting for TVs.
By Rachel Stone (September 28, 2021, 1:37 PM EDT) -- Dish Network reached a deal in Arizona federal court with a former customer service employee who claimed the company violated federal leave and disability bias laws when it fired her for exceeding its cap on absences.
Dish Network filed a notice Monday letting the court know the direct-broadcast satellite provider and Melin Flores had reached an accord on her disability and Family and Medical Leave Act discrimination claims, just a week before the trial was scheduled to begin.
Troy Foster, counsel for Flores, told Law360 on Tuesday that the settlement is confidential.
Flores sued Dish in August 2019, claiming the company...
LARAMIE, Wyo., Sept. 27, 2021 /PRNewswire/ — DISH (NASDAQ: DISH) and Input Output Global (IOG) announced that they have formed a strategic collaboration to explore the use of distributed ledger technologies (DLT) across its business lines. Building on the Cardano blockchain, the teams will develop a variety of applications that enable and enhance the Boost, DISH and SLING customer bases. Coming from years of experience innovating within the satellite television and broadband industries, DISH now looks to leverage DLT to enhance and optimize its ability to serve its customers.
“I see DISH as a rebel in the telco space, dating back to the early days of the company. They’ve gone through many iterations and innovations, and every step of the way they were always leading and transforming their entire industry. Today, when we look at telco, we see intersections between the use of identity and the movement of data, and as DISH unleashes its next generation network, we see tremendous opportunity to move these innovations forward together,” said Charles Hoskinson, founder and CEO of IOG.
“DISH has always been a leader in innovation within its business and industry. With this endeavor, we find ourselves at the intersection of two rapidly changing and radically transformative industries; blockchain and telecommunications. Both ecosystems somewhat depend on each other for survival and scale, while maintaining security and privacy. It’s a really exciting time in both fields, and we’re thrilled to be working with Charles, the IOG team and the Cardano community to develop great systems that many will find useful,” said Chris Ergen, head of the DISH Wireless Office of Innovation.
foody.indah.link Cakes Before The Great British Bake Off Were Sort Of SadSkip To Content
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After looking at these cakes, I'm even more impressed with TheGreat British Bake Off participants.
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President George W. Bush eats a slice of cake as he pays a visit to his vice president, Dick Cheney.
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Rapper Fredro Starr (aka Fred Lee Scruggs Jr.) of the rap group Onyx celebrates his 25th birthday with a cake at the offices of Def Jam Records on April 12, 1996, in New York City.
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Rodney Dangerfield and his 82nd birthday cake during Comedy Central's first annual Commie Awards in 2003.
A BuzzFeed News investigation, in partnership with the International Consortium of Investigative Journalists, based on thousands of documents the government didn't want you to see.
