|FAQ||Members List||Calendar||Search||Today's Posts||Mark Forums Read|
|Topic Review (Newest First)|
|Aug 30th, 2014 12:20 PM|
still funny you guys
|Aug 25th, 2014 09:59 PM|
I'm eating a delicious sirloin steak that I cooked rare in worchestire sauce with a KC Masterpiece meat rub. It is god damn fantastic.
seriously, like, no part of this is fat
and no bones
this is awesome
|Jan 28th, 2013 03:18 PM|
How can McVities taste like someone pressed them together from wet sand and yet have NO DIETARY FIBER IN THEM WHATSOEVER?
They have a grainy grass thing stamped into the top and everything. They're not digestives, they're LIES. (
|Dec 15th, 2012 11:07 AM|
Recipe for the best fucking chocolate glaze ever....
Melt one entire stick of unsalted butter in a saucepan. Don't boil it or get it to the point where it's turning brown...you want to be there right as that last tiny sliver liquefies.
Add in 2 heaping tablespoons of cocoa powder and 1 teaspoon of pure vanilla extract, and stir that shit till it's ultra-smooth.
Start adding in powdered sugar, a little at a time, stirring well after each addition. You might use as much as half pound, depending on the purity of the butter and how much it soaks up. Keep adding and stirring. It will start to look like a complete mess...thick, oily paste. When it's so thick it's starting to pull away from the sides of the pan and most of the oily stuff is absorbed, start adding milk a tiny bit at a time. At first the milk will just slosh around the paste, but after a couple of teaspoons it will start to smooth out. Keep adding and stirring until you have the consistency you're going for. I go until it's falling off the spoon in a ribbon back into the pan. Then you have to work fast- if you're covering a round cake, pour it on as you're turning the cake plate. If you're dunking pastries, keep it on low heat and keep stirring to prevent it from setting up. It will dry smooth and glossy and it tastes incredible. Good on eclairs, too.
|Dec 14th, 2012 11:42 PM|
My kid likes Pingu, so Pingu it is. I lucked out, claymation is crazy-easy to do in fondant.
The bad thing about being burned with sugar is that it's sticky. You can't get it peeled off before it starts cooking you, and it's cooking you all the time you're trying frantically to get it off you.
The prettiest croquembouches are dunked in the sugar- sort of a caramel-y, toffee-y kind of thing, stuck together with it, and then sort of wrapped in a cocoon of spun sugar. I'm not going that route. I'm using chocolate this time.
|Dec 14th, 2012 09:45 PM|
Anyway, are you going to try a specific cartoon?
|Dec 14th, 2012 04:35 PM|
|Kitsa||Last time I made one I got second-degree burns when a blob of molten sugar landed on my hand. Peeled it off skin and all. Sounds like a good time to me!|
|Dec 14th, 2012 03:33 PM|
|Dec 13th, 2012 09:23 AM|
|Kitsa||I am going to do a cartoon-themed croquembouche for my kid's birthday party, God help me.|
|Dec 11th, 2012 01:02 PM|
|Dec 7th, 2012 10:46 AM|
oh, maybe this one
also thin pancakes are where it's at. put all your ingredients together and add too much milk. all right.
|Nov 7th, 2012 06:16 PM|
Chicken noodle soup made from scratch. It turned out way better than I thought it would.
And I'm drinking from this way too normal looking can.
After assuming "PepsiX" was just a slightly redesigned can for the X factor show, a closer inspection reveled that it was actually Dragonfruit flavored Pepsi!
And while it's tasty stuff, it really doesn't taste like Pepsi at all. It's very fruity, and somewhat floral.
|Oct 28th, 2012 06:57 PM|
I'm eating KFC Dip'ems. Now, I don't typically eat fast food, but if push comes to shove I will grab some fried chicken or order a pizza. The chicken strips themselves are standard KFC-fare, but these new sauces are pretty shitty.
There's this Creamy Buffalo sauce, which is poorly named and has this radioactive orange color that isn't found in nature. And there's an Orange Ginger flavor which was so bad after the first try I seriously thought I tasted it wrong. A second try only proved that my tastebuds were indeed working correctly. Finally there's the Bacon Ranch sauce, that looks and tastes how you'd expect, but had the psychological side-effect of reminding me how unhealthy this whole affair has been.
|Oct 17th, 2012 05:10 PM|
Wrong, you're all wrong.
This is God's Own pancake recipe.
|Oct 17th, 2012 04:30 PM|
|Zomboid||Ritz Bits mini sandwiches. Fawk yeah, bros.|
|Oct 17th, 2012 02:50 PM|
|Tadao||Yeah but you loved my pork sauce. :wink|
|Oct 17th, 2012 02:48 PM|
|Shrubfest||We know because IHOP isn't in the UK. I went to 'The Pancake House' on holiday once. I expect that was a knock-off version. It was mostly weird.|
|Oct 17th, 2012 01:31 PM|
|Tadao||HOW DO YOU KNOW I'M NOT A HOT ENGLISH PIXIE CUT TEASE?|
|Oct 17th, 2012 01:18 PM|
|Dimnos||She was supposed to respond before you jumped in with that.|
|Oct 17th, 2012 11:17 AM|
|Tadao||WELL IT IS INTERNATIONAL|
|Oct 17th, 2012 10:30 AM|
|Dimnos||Shrub, do you guys have IHOP over there?|
|Oct 16th, 2012 06:59 PM|
|Babs||I hear at Costco they have $5 vasectomies and they ARE gluten free.|
|Oct 16th, 2012 03:22 PM|
|Tadao||There is a restaurant called Norms in Cali. L.A. and they makle the best shortstacks. I don't know how far across America they spread but their shit is yummy. Since gluten fucks me up I can't eat them and I recently learned that dinners add pancake batter to scrambled eggs for flavor and filler. Now I have to get my eggs over easy without toast. Fucking dinners and their wheat in everything ideas.|
|Oct 16th, 2012 03:19 PM|
|Tadao||So do we, but our ingredients are put together for us and we add water and heat. Also other thing.|
|Oct 16th, 2012 03:16 PM|
Oh. Maybe I was wrong about the understanding American pancakes thing.
I made mine from ingredients.
|This thread has more than 25 replies. Click here to review the whole thread.|