So I was worried I'd not get to make something for my D&D group tonight, as I've been very busy (work, hot air balloons, work, a movie...), when I come across a butterscotch pudding recipe. It was pretty good - I think it needed a touch more molasses - and was a hit among butterscotch fans. Of course, one of us turned up a butterscotch hater and said it "tastes like ass," but appreciated it for its texture. What's neat is it could be turned into a Bavarian cream, or cold/frozen soufflé.
Out of curiosity, is "tastes like ass" a common phrase and I'm just out of the loop, or is it an invention of his?
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[The Crafters] | [Johnnies United]
My anecdotal evidence disagrees with yours! EXPLAIN THAT!
There's been a request for us clan reps to see how our clan members (as individuals) feel about participating in a Clan Contest Mafia game at some vague future date. They're hoping for about 13 participants total of all clans, so... yeah. If you're interested, let me know so I can pass the info on.
Oh, and if you're unfamiliar with Mafia games, have a look in the Mafia subforum of the Forum Games forum - specifically, this thread.
Woot! Woot! I'm a member! A profile will come later; I'm at work and I have four minutes left in my lunch break.
Lunch was a fish sandwich from the machine and a Three-cheese Rotini Bowl Apetit. Not very foodie of me, I know, but I only get a half hour and I like to come to mtgsalvation during lunch.
No problemo- we're more about learning and growing as cooks, not being food snobs. Hell, as much as I love well-done Italian, I sometimes eat cold, canned Ravioli because ti's quick and I'm on the go.
It's not about what you eat when you have to- it's about what you eat (and try to make) when you can.
The average lion is approximately 190 cm long and 60 cm wide = 11400 cm2 = 0.00000114 km2
Now, if we take that times a trillion we get 11,400,000 km2 of lion.
Actually, as a native speaker, taste like ass has been so overly used, it has become a cliche, and even then it is used quite often. I honestly think "tastes like chewing tobacco" is often a better description of cooking that bad.
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Thanks to Zaph and spiderboy4 at High~Light Studios for the kick ass sig and amazing avvy.
Actually, as a native speaker, taste like ass has been so overly used, it has become a cliche, and even then it is used quite often. I honestly think "tastes like chewing tobacco" is often a better description of cooking that bad.
Interesting that I'd not heard it. Perhaps it's that I keep myself out of the modern pop culture loop, though he's old enough that I wouldn't expect that to do it... maybe it's regional? If you don't mind my asking, whereabouts are you?
Thankfully, it wasn't the preparation he was commenting on, but the actual flavor. He feels the same way about German rye breads, saying I did it completely right (which he was right about; even I could only find one flaw to the bread - a rarity), but that it just tastes bad. At that point, I thought he meant the phrase literally; it was a very sour dough and the smell was a strong mixture of rye and bacterial acid. Good results.
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[The Crafters] | [Johnnies United]
My anecdotal evidence disagrees with yours! EXPLAIN THAT!
I live in Virginia, but I know I've heard it in movies and on tv, as well as among my friends. Also, Rye is one of my absolute favorite breads, especially if it has good pastrami on it :D.
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Thanks to Zaph and spiderboy4 at High~Light Studios for the kick ass sig and amazing avvy.
The average lion is approximately 190 cm long and 60 cm wide = 11400 cm2 = 0.00000114 km2
Now, if we take that times a trillion we get 11,400,000 km2 of lion.
What did you have in mind? I have thousands of recipes.
How about pavlova? I'll be making it later today with some of the egg whites generated by my butterscotch pudding. It's a meringue that's got a nice thin layer of crispy goodness on the outside, but is slightly melted and tacky on the inside due to a small amount of vinegar. It's traditionally served with tropical fruits as it's an Australian/New Zealand dish, but peaches go quite well with it, too. Some Chantilly cream (1 cup cream, 1 tablespoon sugar whipped to soft peak) made with a teaspoon of vanilla to go with and it's very nice.
4 egg whites
pinch of salt
1 cup sugar
2 tablespoons cornstarch
1 teaspoon vanilla
1 teaspoon vinegar
Whip the egg whites with the salt to stiff peak, then slowly pour in half the sugar while whipping. Whip until quite stiff. Fold in remaining sugar and cornstarch as lightly as possible. Fold in vanilla and vinegar, then pour into a mound on a sheet pan lined with parchment paper. Alternatively, scoop several small mounds onto the sheet pan. Bake at 300 Fahrenheit (I'll be setting my oven a touch below, ~290) until the outside is lightly browned, or firm enough to break cleanly when poked, about an hour to an hour and a half.
It'll keep for two weeks in an airtight container, and don't refrigerate meringues or they'll melt.
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[The Crafters] | [Johnnies United]
My anecdotal evidence disagrees with yours! EXPLAIN THAT!
This is one of my absolute favorite breakfast foods in the whole world: Tamagoyaki!
4 eggs
3 tbsps dashi soup stock (you can use soy sauce if you cant find the soup stock, although it yields inferior results)
2 tbsps sugar
Beat the eggs and mix in both the stock and the sugar, then add to a frying pan heated to a medium level. Cook into an omelet or scramble until desired consistency. It is an amazing combination of salty and sweet, words cannot truly describe...
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Thanks to Zaph and spiderboy4 at High~Light Studios for the kick ass sig and amazing avvy.
The average lion is approximately 190 cm long and 60 cm wide = 11400 cm2 = 0.00000114 km2
Now, if we take that times a trillion we get 11,400,000 km2 of lion.
I have a stupidly fast metabolism, which I enjoy very much, otherwise I would be too. My mom likes to use splenda instead, which tastes a little off, but otherwise is a great substitute.
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Thanks to Zaph and spiderboy4 at High~Light Studios for the kick ass sig and amazing avvy.
Actually, I've been using the Splenda baking mix a lot lately, and I can't for the life of me taste the difference between it and normal sugar. (For reference, the Splenda baking mix is the 50/50 sugar/Splenda mix.)
I've actually been using the stuff to make Kool-Aid lately, and I can even reduce the amount of sweetener I put in. About 1/3 C. of Splenda baking mix stands in for the normal amount of sugar, and the whole 2 qt. jug of Kool-Aid is only like 240 calories. How's that for cutting calories?
The average lion is approximately 190 cm long and 60 cm wide = 11400 cm2 = 0.00000114 km2
Now, if we take that times a trillion we get 11,400,000 km2 of lion.
A Clan about food? I want to join. Now;), if that's possible.
You'll find the "now" part harder to manage when the guy running the show is alseep.
But sure! Also accepting in the previous few requests (one of which I almost missed; sorry Skajetolaf).
I've actually been using the stuff to make Kool-Aid lately, and I can even reduce the amount of sweetener I put in. About 1/3 C. of Splenda baking mix stands in for the normal amount of sugar, and the whole 2 qt. jug of Kool-Aid is only like 240 calories. How's that for cutting calories?
One cup: 30 calories. Not too bad, but I'll stick to my beloved water, thanks.
But that's not half as bad as the red velvet cupcakes I bake at work. You know it's Southern (meaning southeast US) when a single cupcake has 160 calories from oil alone.
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[The Crafters] | [Johnnies United]
My anecdotal evidence disagrees with yours! EXPLAIN THAT!
Eh, I'm a sucker for the sweet drinks. The upside is that I don't care for sweets in general (chocolate, cake, etc.), but I just can't get enough of the liquid sweetsies; this way, at least, I'm not chugging pop or something.
The average lion is approximately 190 cm long and 60 cm wide = 11400 cm2 = 0.00000114 km2
Now, if we take that times a trillion we get 11,400,000 km2 of lion.
Requesting membership, captain Zith. Seems like my old Vagary has died, rest its soul. And since I love food more than I love most things, this clan just perfectly fits.
Sorry, Kank, I definitely should have done so, or at least pointed to my sig.
Got a wooden peel today, so pizza is now an option. More importantly, bread is, too. So now I'm torn between making ginger-pineapple-strawberry free-form tarts and making an herbed bread tomorrow (I only get to play chef on Sundays). It's been a while since I made bread, and I did get a new toy, but I've been wanting to have fun with a large piece of ginger root. Maybe I'll settle on making the bread, and putting the ginger in something savory...
Anyone have good ginger-root-using dinner-type recipes?
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[The Crafters] | [Johnnies United]
My anecdotal evidence disagrees with yours! EXPLAIN THAT!
Sorry, Kank, I definitely should have done so, or at least pointed to my sig.
S'alright!
About the whole "tastes like ass" conundrum, I had a friend named Nick that used that phrase all of the time.
Is your burger good?
"Tastes like ass!"
How did that casserole turn out?
"Tastes like ass!"
Shaq: "How does my butt taste?"
"Tastes like Kobe's ass!"
I'll need to go back and see what else I've missed.
Ah Splenda.
I respect the chemical geniuses that ran regular sugar through a sulfurizing process to make it unabsorbable (if that's even a word) by the human digestive system.
To me, it has the initial sense and taste of sugar but without the depth and kick that real sucrose has, almost like sugar without a soul.
If I want something sweet, I just use real sugar and adjust my daily caloric intake to compensate.
Splenda? The only time I ever use it is because I find it permeates throughout coffee better than regular sugar. Real cooking calls for real sugar all the time though. And diet coke with splenda is just sacrilege.
So if I have a sore throat and am feeling pretty crappy, I feel I should be having some delicious chicken soup. Anyone got any good recipes? I don't feel like just having more campbells or any other regular brand.
Ah Splenda.
I respect the chemical geniuses that ran regular sugar through a sulfurizing process to make it unabsorbable (if that's even a word) by the human digestive system.
To me, it has the initial sense and taste of sugar but without the depth and kick that real sucrose has, almost like sugar without a soul.
If I want something sweet, I just use real sugar and adjust my daily caloric intake to compensate.
Splenda? The only time I ever use it is because I find it permeates throughout coffee better than regular sugar. Real cooking calls for real sugar all the time though. And diet coke with splenda is just sacrilege.
Ugh. Splenda is the worst product for cooking since Tuna Helper. Mmmmm chlorinated sugar, my favorite treat. To me it tastes like they advertise: 4 x sweeter than sugar. It's terrible, not only that I am one of the people that taste the aftertaste: dishwater.
As far as baking goes: it's bunk. You cannot substitute sugar in a baked good without effecting the texture and taste. Splenda causes baked goods to be lighter with no crust of carmelization. Woo, let's further ruin an already ruined industry. Bake with sugar and eat less, how about that? Or better yet, use unsweetened applesauce! That's the traditional calorie reduction in most baked goods!
I'll take my equal any day. It's way better for you, and tastes better as a sweetener. Regular or Cherry Diet Coke FTW.
I personally don't use artificial anything in cooking unless I'm cooking for someone with health issues, such as an allergy or diabetes. That said, as someone who is an absolute zealot about barbecue and anything associated, anyone who uses liquid smoke should be shot.
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Thanks to Zaph and spiderboy4 at High~Light Studios for the kick ass sig and amazing avvy.
Wow... umm, guys, you did notice that I said Splenda Baking mix, right? It's 50% conventional granulated sugar, 50% Splenda. The reason that I use that stuff is that the normal sugar gives it all the taste of regular sugar at only half the calorie content. It even bakes up nicely.
Yeah, I'm not a huge fan of the normal Splenda, but the mixed stuff really does taste like normal sugar.
The average lion is approximately 190 cm long and 60 cm wide = 11400 cm2 = 0.00000114 km2
Now, if we take that times a trillion we get 11,400,000 km2 of lion.
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Out of curiosity, is "tastes like ass" a common phrase and I'm just out of the loop, or is it an invention of his?
I'd like to have a go at this. It looks like fun
Lunch was a fish sandwich from the machine and a Three-cheese Rotini Bowl Apetit. Not very foodie of me, I know, but I only get a half hour and I like to come to mtgsalvation during lunch.
It's not about what you eat when you have to- it's about what you eat (and try to make) when you can.
Magnificent Quote of the day:
Thankfully, it wasn't the preparation he was commenting on, but the actual flavor. He feels the same way about German rye breads, saying I did it completely right (which he was right about; even I could only find one flaw to the bread - a rarity), but that it just tastes bad. At that point, I thought he meant the phrase literally; it was a very sour dough and the smell was a strong mixture of rye and bacterial acid. Good results.
Magnificent Quote of the day:
How about pavlova? I'll be making it later today with some of the egg whites generated by my butterscotch pudding. It's a meringue that's got a nice thin layer of crispy goodness on the outside, but is slightly melted and tacky on the inside due to a small amount of vinegar. It's traditionally served with tropical fruits as it's an Australian/New Zealand dish, but peaches go quite well with it, too. Some Chantilly cream (1 cup cream, 1 tablespoon sugar whipped to soft peak) made with a teaspoon of vanilla to go with and it's very nice.
4 egg whites
pinch of salt
1 cup sugar
2 tablespoons cornstarch
1 teaspoon vanilla
1 teaspoon vinegar
Whip the egg whites with the salt to stiff peak, then slowly pour in half the sugar while whipping. Whip until quite stiff. Fold in remaining sugar and cornstarch as lightly as possible. Fold in vanilla and vinegar, then pour into a mound on a sheet pan lined with parchment paper. Alternatively, scoop several small mounds onto the sheet pan. Bake at 300 Fahrenheit (I'll be setting my oven a touch below, ~290) until the outside is lightly browned, or firm enough to break cleanly when poked, about an hour to an hour and a half.
It'll keep for two weeks in an airtight container, and don't refrigerate meringues or they'll melt.
4 eggs
3 tbsps dashi soup stock (you can use soy sauce if you cant find the soup stock, although it yields inferior results)
2 tbsps sugar
Beat the eggs and mix in both the stock and the sugar, then add to a frying pan heated to a medium level. Cook into an omelet or scramble until desired consistency. It is an amazing combination of salty and sweet, words cannot truly describe...
Also, that looks interesting Zith. I'm not a meringue guy, but I know people who are, so I'll keep that recipe in mind.
Magnificent Quote of the day:
I've actually been using the stuff to make Kool-Aid lately, and I can even reduce the amount of sweetener I put in. About 1/3 C. of Splenda baking mix stands in for the normal amount of sugar, and the whole 2 qt. jug of Kool-Aid is only like 240 calories. How's that for cutting calories?
Magnificent Quote of the day:
But sure! Also accepting in the previous few requests (one of which I almost missed; sorry Skajetolaf).
One cup: 30 calories. Not too bad, but I'll stick to my beloved water, thanks.
But that's not half as bad as the red velvet cupcakes I bake at work. You know it's Southern (meaning southeast US) when a single cupcake has 160 calories from oil alone.
Magnificent Quote of the day:
Someone should have put a link on the "cooks and foodies" page! :/:
I lost track of what was going on.
Got a wooden peel today, so pizza is now an option. More importantly, bread is, too. So now I'm torn between making ginger-pineapple-strawberry free-form tarts and making an herbed bread tomorrow (I only get to play chef on Sundays). It's been a while since I made bread, and I did get a new toy, but I've been wanting to have fun with a large piece of ginger root. Maybe I'll settle on making the bread, and putting the ginger in something savory...
Anyone have good ginger-root-using dinner-type recipes?
S'alright!
About the whole "tastes like ass" conundrum, I had a friend named Nick that used that phrase all of the time.
Is your burger good?
"Tastes like ass!"
How did that casserole turn out?
"Tastes like ass!"
Shaq: "How does my butt taste?"
"Tastes like Kobe's ass!"
I'll need to go back and see what else I've missed.
Ah Splenda.
I respect the chemical geniuses that ran regular sugar through a sulfurizing process to make it unabsorbable (if that's even a word) by the human digestive system.
To me, it has the initial sense and taste of sugar but without the depth and kick that real sucrose has, almost like sugar without a soul.
If I want something sweet, I just use real sugar and adjust my daily caloric intake to compensate.
So if I have a sore throat and am feeling pretty crappy, I feel I should be having some delicious chicken soup. Anyone got any good recipes? I don't feel like just having more campbells or any other regular brand.
Ugh. Splenda is the worst product for cooking since Tuna Helper. Mmmmm chlorinated sugar, my favorite treat. To me it tastes like they advertise: 4 x sweeter than sugar. It's terrible, not only that I am one of the people that taste the aftertaste: dishwater.
As far as baking goes: it's bunk. You cannot substitute sugar in a baked good without effecting the texture and taste. Splenda causes baked goods to be lighter with no crust of carmelization. Woo, let's further ruin an already ruined industry. Bake with sugar and eat less, how about that? Or better yet, use unsweetened applesauce! That's the traditional calorie reduction in most baked goods!
I'll take my equal any day. It's way better for you, and tastes better as a sweetener. Regular or Cherry Diet Coke FTW.
Yeah, I'm not a huge fan of the normal Splenda, but the mixed stuff really does taste like normal sugar.
Magnificent Quote of the day: