hearthstone cookbook being bar food makes thematic sense since the conceit of the hearthstone game is it's a card game you're playing in a tavern in the world of warcraft
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webguy20I spend too much time on the InternetRegistered Userregular
edited January 2021
Some friends of ours gave us their hand-me-down air fryer. I gotta say, I probably wouldn't have went out and bought one, but this thing is pretty nice. It cooked up some superb tots in about half the time of our regular oven and they are much crispier. Will have to try some other air-fryer specialty foods. I bet it would make some good bacon wrapped jalapeno poppers.
Some friends of ours gave us their hand-me-down air fryer. I gotta say, I probably wouldn't have went out and bought one, but this thing is pretty nice. It cooked up some superb tots in about half the time of our regular oven and they are much crispier. Will have to try some other air-fryer specialty foods. I bet it would make some good bacon wrapped jalapeno poppers.
Air fryers are great but are basically just convection toaster ovens, yes? I mean, like, I know that's the case with the one I own, but are there any that genuinely operate differently to a significant degree?
Some friends of ours gave us their hand-me-down air fryer. I gotta say, I probably wouldn't have went out and bought one, but this thing is pretty nice. It cooked up some superb tots in about half the time of our regular oven and they are much crispier. Will have to try some other air-fryer specialty foods. I bet it would make some good bacon wrapped jalapeno poppers.
Air fryers are great but are basically just convection toaster ovens, yes? I mean, like, I know that's the case with the one I own, but are there any that genuinely operate differently to a significant degree?
There are some multi-function ones like the Ninja air fryer where you can cook a few different things at the same time, which in a bachelor pad could be pretty nice.
They are pretty much just convection toaster ovens, and if I was going to spend the money, that's what I would have gotten. Free is free though!
Some friends of ours gave us their hand-me-down air fryer. I gotta say, I probably wouldn't have went out and bought one, but this thing is pretty nice. It cooked up some superb tots in about half the time of our regular oven and they are much crispier. Will have to try some other air-fryer specialty foods. I bet it would make some good bacon wrapped jalapeno poppers.
Air fryers are great but are basically just convection toaster ovens, yes? I mean, like, I know that's the case with the one I own, but are there any that genuinely operate differently to a significant degree?
There are some multi-function ones like the Ninja air fryer where you can cook a few different things at the same time, which in a bachelor pad could be pretty nice.
They are pretty much just convection toaster ovens, and if I was going to spend the money, that's what I would have gotten. Free is free though!
Oh yeah no that wasn't intended to be disparaging at all. I absolutely love mine. Just the time you save from not having to preheat an entire oven just to cook something for ~10min is an insane benefit (not to mention energy savings).
I beg your pardon, my people are from an entirely different but very near-by portion of the European peninsula, and I'm sure I've never been so insulted.
(PS-what movie are you doing? This bit isn't ringing any bells.)
I beg your pardon, my people are from an entirely different but very near-by portion of the European peninsula, and I'm sure I've never been so insulted.
(PS-what movie are you doing? This bit isn't ringing any bells.)
Hey so it's been a while since I was in/on this thread, but I come seeking a bit of advice.
I come seeking a recipe for a fudge frosting and panache/glaze for a devils food cake that is room temp safe as it will be not in the fridge at the destination house.
Also the more rich and fudgy the frosting the better. Thanks guys.
"If nothing is impossible, than would it not be impossible to find something that you could not do?" - Me
Hey so it's been a while since I was in/on this thread, but I come seeking a bit of advice.
I come seeking a recipe for a fudge frosting and panache/glaze for a devils food cake that is room temp safe as it will be not in the fridge at the destination house.
Also the more rich and fudgy the frosting the better. Thanks guys.
Hey so it's been a while since I was in/on this thread, but I come seeking a bit of advice.
I come seeking a recipe for a fudge frosting and panache/glaze for a devils food cake that is room temp safe as it will be not in the fridge at the destination house.
Also the more rich and fudgy the frosting the better. Thanks guys.
You can ignore the pecans if they aren't your thing.
Thanks for the recipe to try. Though I do have the devil's food cake rounds already baked; I just want a good chocolate fudge frosting that will firm up a bit, is able to be left at room temp, and can put up with being glazed.
"If nothing is impossible, than would it not be impossible to find something that you could not do?" - Me
Hey so it's been a while since I was in/on this thread, but I come seeking a bit of advice.
I come seeking a recipe for a fudge frosting and panache/glaze for a devils food cake that is room temp safe as it will be not in the fridge at the destination house.
Also the more rich and fudgy the frosting the better. Thanks guys.
You can ignore the pecans if they aren't your thing.
Thanks for the recipe to try. Though I do have the devil's food cake rounds already baked; I just want a good chocolate fudge frosting that will firm up a bit, is able to be left at room temp, and can put up with being glazed.
Yep yep, I should have been more clear. Sorry about that. Ignore the cake part of that recipe and focus on the frosting that she uses. It'll do what you want it to on the cake you've got baked.
Hey so it's been a while since I was in/on this thread, but I come seeking a bit of advice.
I come seeking a recipe for a fudge frosting and panache/glaze for a devils food cake that is room temp safe as it will be not in the fridge at the destination house.
Also the more rich and fudgy the frosting the better. Thanks guys.
You can ignore the pecans if they aren't your thing.
Thanks for the recipe to try. Though I do have the devil's food cake rounds already baked; I just want a good chocolate fudge frosting that will firm up a bit, is able to be left at room temp, and can put up with being glazed.
Yep yep, I should have been more clear. Sorry about that. Ignore the cake part of that recipe and focus on the frosting that she uses. It'll do what you want it to on the cake you've got baked.
So it'll stand up to being glazed and will be safe being kept at room temp? Nice. Thanks.
"If nothing is impossible, than would it not be impossible to find something that you could not do?" - Me
Completely without meaning to, or even being conscious of it, I bought both real and fake (seitan) duck at the market
so it's been duck two ways for me this week. First (fake) duck dipped in five-spice-flour and quickly fried to a crispy outside, on udon noodles with seafood broth
and (real) duck breast lightly seared on a spicy vegetable hash.
Both good, but the deep fried flavoured seitan is a life hack I need to remember in the future.
Hey so it's been a while since I was in/on this thread, but I come seeking a bit of advice.
I come seeking a recipe for a fudge frosting and panache/glaze for a devils food cake that is room temp safe as it will be not in the fridge at the destination house.
Also the more rich and fudgy the frosting the better. Thanks guys.
You can ignore the pecans if they aren't your thing.
Thanks for the recipe to try. Though I do have the devil's food cake rounds already baked; I just want a good chocolate fudge frosting that will firm up a bit, is able to be left at room temp, and can put up with being glazed.
Yep yep, I should have been more clear. Sorry about that. Ignore the cake part of that recipe and focus on the frosting that she uses. It'll do what you want it to on the cake you've got baked.
So it'll stand up to being glazed and will be safe being kept at room temp? Nice. Thanks.
If you want a penuche frosting recipe still, I have a good one from the new Joy of Cooking that I am obsessed with
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
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Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
Oh geez I misread, you said panache (ganache?) not penuche
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
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FishmanPut your goddamned hand in the goddamned Box of Pain.Registered Userregular
Alas, my Te Reo isn't yet advanced enough to translate bush tucker, so I'm just as clueless as you.
Pizza melts are my absolute jam. Cheddar, Mozzarella, and Provolone with rows of pepperoni between them (that's been cooked ahead of time to crisp it up), with some garlic powder on the bread to give it that kind of garlic powder flavor, and some italian herb blend on the inside, maybe just a smear of pizza sauce on the inside of the bread if you're into that sort of thing.
Xaquin that all looks amazing, as usual! What is your recipe for an Orange Julius? I’m curious to try it
In other news, my wife and I made Cebu-style lechón baboy on Friday. Made up a tasty little sasawan for dipping and some rice; it was almost like being in the islands!
Xaquin that all looks amazing, as usual! What is your recipe for an Orange Julius? I’m curious to try it
In other news, my wife and I made Cebu-style lechón baboy on Friday. Made up a tasty little sasawan for dipping and some rice; it was almost like being in the islands!
Xaquin that all looks amazing, as usual! What is your recipe for an Orange Julius? I’m curious to try it
In other news, my wife and I made Cebu-style lechón baboy on Friday. Made up a tasty little sasawan for dipping and some rice; it was almost like being in the islands!
Made crispy rice salad for dinner last night, wrapped in salad leaves with (of course) duck breast
I should make this more often, I always forget it's a thing
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Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Even dough?!
https://sugarspunrun.com/cookie-dough-stuffed-donut-holes/
Air fryers are great but are basically just convection toaster ovens, yes? I mean, like, I know that's the case with the one I own, but are there any that genuinely operate differently to a significant degree?
There are some multi-function ones like the Ninja air fryer where you can cook a few different things at the same time, which in a bachelor pad could be pretty nice.
They are pretty much just convection toaster ovens, and if I was going to spend the money, that's what I would have gotten. Free is free though!
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Oh yeah no that wasn't intended to be disparaging at all. I absolutely love mine. Just the time you save from not having to preheat an entire oven just to cook something for ~10min is an insane benefit (not to mention energy savings).
Ever tried. Ever failed. No matter. Try again. Fail again. Fail better
bit.ly/2XQM1ke
It is rull good.
Ever tried. Ever failed. No matter. Try again. Fail again. Fail better
bit.ly/2XQM1ke
Say it right, frenchy!
Ever tried. Ever failed. No matter. Try again. Fail again. Fail better
bit.ly/2XQM1ke
(PS-what movie are you doing? This bit isn't ringing any bells.)
Ever tried. Ever failed. No matter. Try again. Fail again. Fail better
bit.ly/2XQM1ke
I come seeking a recipe for a fudge frosting and panache/glaze for a devils food cake that is room temp safe as it will be not in the fridge at the destination house.
Also the more rich and fudgy the frosting the better. Thanks guys.
I've used this with great success - https://www.thepioneerwoman.com/food-cooking/recipes/a11901/best-chocolate-sheet-cake-recipe/
You can ignore the pecans if they aren't your thing.
Thanks for the recipe to try. Though I do have the devil's food cake rounds already baked; I just want a good chocolate fudge frosting that will firm up a bit, is able to be left at room temp, and can put up with being glazed.
Yep yep, I should have been more clear. Sorry about that. Ignore the cake part of that recipe and focus on the frosting that she uses. It'll do what you want it to on the cake you've got baked.
So it'll stand up to being glazed and will be safe being kept at room temp? Nice. Thanks.
Not entirely sure what you mean about being glazed....but it will give a pretty solid fudgy covering and shine to the cakes.
so it's been duck two ways for me this week. First (fake) duck dipped in five-spice-flour and quickly fried to a crispy outside, on udon noodles with seafood broth
and (real) duck breast lightly seared on a spicy vegetable hash.
Both good, but the deep fried flavoured seitan is a life hack I need to remember in the future.
We found some Hakeke (wood ear) and got some for a feed. We got some fern shoots (mōkehu) and put it all in to a salad. Very tasty!
Being the first time we picked these mushrooms, I got them verified by an expert before we ate them :biggrin:
I failed to take a pic of the ferns or the completed salad (too excited to eat it!)
According to my bush tucker book, Hakeke is good in broths, so I think I might try that next time
Ever tried. Ever failed. No matter. Try again. Fail again. Fail better
bit.ly/2XQM1ke
Ever tried. Ever failed. No matter. Try again. Fail again. Fail better
bit.ly/2XQM1ke
If you want a penuche frosting recipe still, I have a good one from the new Joy of Cooking that I am obsessed with
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
BEHOLD!
Home made pizza dogs and orange julius!
By god that was good
(Specifically, the mall food court dream.)
So good.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
In other news, my wife and I made Cebu-style lechón baboy on Friday. Made up a tasty little sasawan for dipping and some rice; it was almost like being in the islands!
Ever tried. Ever failed. No matter. Try again. Fail again. Fail better
bit.ly/2XQM1ke
It's smelling REAL Good right now, let me tell you what.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
https://www.food.com/recipe/orange-julius-8589
add an additional tbsp of sugar and extra vanilla (or even some vanilla ice cream!) and you'll be right on the money!
edit: also, I ended up using several more ice cubes to get the right texture
Fuck I missed the orange Julius talk. I'm totally going to make some tomorrow.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Made crispy rice salad for dinner last night, wrapped in salad leaves with (of course) duck breast
I should make this more often, I always forget it's a thing