Howdy, Stranger!
Categories
- 6.2K All Categories
- 3.1K Everything Achaea
- 1.5K North of Thera
- 26 Archives of the Terraformer
- 257 The Matsuhama Arena
- 885 The Golden Dais of Creation
- 299 The Scarlattan Theatre
- 149 The Blank Canvas
- 2K Getting Help
- 412 General Questions
- 258 Quick Class Questions
- 1.3K Tech Support
- 313 Client Help
- 486 Curing Systems and Scripts
- 841 Off-Topic
- 255 The Wander Inn
- 586 The Universal Membrane
- 298 Class Discussions
- 298 Individual Class Sections
- 20 Alchemist
- 9 Apostate
- 30 Blademaster
- 9 Depthswalker
- 14 Druid
- 4 Infernal
- 20 Jester
- 19 Magi
- 34 Monk
- 11 Occultist
- 8 Paladin
- 7 Priest
- 29 Runewarden
- 18 Sentinel
- 26 Serpent
- 20 Shaman
- 9 Sylvan
What's cooking?
This discussion has been closed.
Comments
So far I've been having them in coffee or on their own, but I'm thinking I need some kind of recipe so I don't feel like they're taunting me. Suggestions, other than your weirdo colonialist smores?
http://www.ricekrispies.com/recipes/the-original-treats or something. You can also add in all kinds of things if you want something besides just plain (which mind you are quite delicious), like chocolate chips or whatever else.
That love soon might end You are unbreaking
And be known in its aching Though quaking
Shown in this shaking Though crazy
Lately of my wasteland, baby That's just wasteland, baby
As extra gifts I always do flavoured vodka. This year I have done mulled spice, cinnamon, and raspberry.
I always have guests coming and go, so I will do up stocks of mince pies, sausage rolls, and mini pastry cases to fill with random things if someone stops by.
And then we all explode.
Its easier to control the temperature for me, using the microwave.
5lb. bag of chicken from Costco, giant pot of brown rice, and a bag of Normandy blend frozen veg. This is my standard lunch/dinner/sometimes breakfast through out the week.
Measurements are just estimates, since I don't normally measure things precisely unless I'm following a recipe:
Between 1.5 and 2 cups Fireball whiskey
1 cup honey (I have some local unprocessed honey, which tastes very different from most store-bought honey)
1 tsp salt
1 tsp pepper
1 tsp garlic powder
5 chicken breasts
While it was good, it seemed to be missing something, and I'm not sure what else to put in the marinade. Any suggestions, or advice on reducing the marinade (I've done fine with with other sauces, but this is my first time boiling alcohol and honey)?
So I dusted off my ice cream maker - literally, kind of gross - and made this chocolate ice cream. It is pretty friggin great. I was unreasonably proud that it scooped straight out of the freezer rather than freezing rock hard.
Recipe:
[spoiler]
5-6 egg yolks.
1 1/3 cups cream.
1 2/3 cups milk.
170g sugar.
1/3 cup dutched/alkalized cocoa.
1 1/2 tsp vanilla.
100g dark chocolate.
3 tbsp cream cheese (100-125g) at room temperature.
A shot of vodka - 30ml. Or other low-flavour, high-proof alcohol, like white rum or gin.
- Whisk together the cocoa, milk, and cream in a saucepan. Heat until steaming.
- Whisk together the sugar and egg yolks until they form a fine, pale foam and drip in ribbons from your whisk. Pour a quarter of the chocolate milk into the egg yolks and whisk it in to loosen and temper the eggs. Mix in another quarter of the milk. Then pour this back into the saucepan and return it to a gentle heat.
- Stir constantly for 10-15m until the awesome thermometer that you totally own shows it's reached 170-175ºF/76-79ºC. Or if you don't have a thermometer, until this custard mixture thickens, coats the back of a wooden spoon, and you can drag a finger across the spoon and the line will remain, without the custard running back down to cover it.
- Take it off the heat, add the chocolate, and mix it in. Then mix in the cream cheese. (I let mine cool too much before adding the cream cheese, and my cream cheese was both too cold and cheap-brand, so it didn't fully combine, and left all these visually unappealing little white globby bits of cream cheese that I had to strain out.)
- Refrigerate overnight to chill, or for at least 6 hours.
- Put it through your ice cream maker. (You have one of these right? Mine is one of the cheapo ones where you freeze the bowl and fit a motor with a churning paddle over the top - they are like $30-40, and do the job just fine.) Once the ice cream is done, add the vodka and keep processing it for a minute to fully integrate. Transfer to a container and freeze it for a few hours to firm up.
The cream cheese contains vegetable gum, which helps keep it pliable rather than freezing. The alcohol and sugar also help to keep it from freezing solid. You can leave out the alcohol, but don't skimp on the sugar. If you're concerned about the fat and sugar, you can instantly make it 50% healthier by only eating half as much.After making this I saw an Alton Brown video arguing against including chocolate in chocolate ice cream, since chocolate's components are basically cocoa, sugar, and fat, all ingedients that you're already including in the ice cream. I felt like it tasted more luxurious, but maybe that was imagined; you could easily leave the chocolate out, and bump up the cocoa if you want it more chocolatey.
[/spoiler]
Pictured -:
1 & 2) Trifle (custard, sponge cake with raspberry jam, whipped cream and roasted almonds).
3 & 4) Figgy pudding and champagne.
5) Toad in a hole.
Not pictured -: Roasted brussels sprouts and chestnuts in a browned butter sauce and steamed carrots in honey, two bottles of pinot noir, and Christmas crackers with whistles and sheet music with the octave whistles being a half step off. O_o
Album of Bluef during her time in Achaea
All I know is that this was the first time I tried figgy pudding and I now understand why "we won't leave until we get some."
My trifles are normally two layers of ladyfingers, then a packet of frozen raspberries. Cover it all with raspberry jelly (jello), and leave to set. Then add custard, then cream on top.
And you don't have glace cherries over there? If not, an alternative that is nice to use are maraschino cherries.
I've never actually made the old style trifle before, but now I am tempted.
ETA: On the other hand, the mention of custard has reminded me that it's eggnog season, and now I'm very excited.
Album of Bluef during her time in Achaea
Artemis says, "You are so high maintenance, Tharvis, gosh."
Tecton says, "It's still your fault, Tharvis."