To fuck or to cook?

[ltl/fb]

OMG, the chocolate peanutbutter cake is yummy.

[Fugee]

Originally Posted by ltl/fb

OMG, the chocolate peanutbutter cake is yummy.

I've been meaning to make that cake. It sounds really good.

If you're still thinking about an ice cream flavor to put caramel in, either dulce de leche or vanilla to get a dulce de leche vibe.

[Fugee]

Originally Posted by Replaced_Texan

I am proud to say that I have recently placed in a prestigious cooking competition.

My challenge was to satisfy 20 judges (19 members of the public who showed up to the event and 2 people who ate every single sandwich) in 45 minutes with a tasty grilled cheese sandwich consisting of 60 percent cheese and whatever else I could come up with.

I made a fresh mozzarella, hearts of palm and wood oven roasted tomato sandwich on homemade ciabatta, lubricated with a basil garlic butter.

I placed second in my category. I think I was up against 20 other sandwiches. Details on facebook and livejournal.

I anticipate an invitation to Top Chef any day now.

Brava!

[Oliver_Wendell_Ramone]

Originally Posted by Fugee

I've been meaning to make that cake. It sounds really good.

If you're still thinking about an ice cream flavor to put caramel in, either dulce de leche or vanilla to get a dulce de leche vibe.

Foie gras ice cream, caramel, and sea salt; among the best deserts I've ever eaten.

[ltl/fb]

Originally Posted by Fugee

I've been meaning to make that cake. It sounds really good.

If you're still thinking about an ice cream flavor to put caramel in, either dulce de leche or vanilla to get a dulce de leche vibe.

I would have to do vanilla as I don't know where to get ddl recipe and might have to (heaven forfend) buy new stuff.

[Hank Chinaski]

Originally Posted by ltl/fb

I would have to do vanilla as I don't know where to get ddl recipe and might have to (heaven forfend) buy new stuff.

if you'd married me when I asked you'd have a private chef. plus I'm in the final stages of negotiating for Penske to give up his other driving jobs and just drive for my family, so he'd be around to run out to the store.

[Sparklehorse]

Originally Posted by ltl/fb

I would have to do vanilla as I don't know where to get ddl recipe and might have to (heaven forfend) buy new stuff.

Dulce de leche is sweetened condensed milk which is then cooked slowly until it caramelizes. I've seen/read about different techniques for achieving this. The only I've tried was (I think a David Lebovitz recipe) in the oven in a water bath. It took an hour or two. If you're interested, I can pull out a recipe or two.

You can also buy commercially-made dulce de leche.

ETA: I believe David Lebovitz's recipe is intended for use in an ice cream recipe.

EATA: link to his recipe online.

[Fugee]

Originally Posted by ltl/fb

I would have to do vanilla as I don't know where to get ddl recipe and might have to (heaven forfend) buy new stuff.

I meant you could buy dulce de leche flavor ice cream for your caramel. I think Haagen Daz makes one.

But caramel in vanilla ice cream would be similar though less caramelly.

[ltl/fb]

Originally Posted by Fugee

I meant you could buy dulce de leche flavor ice cream for your caramel. I think Haagen Daz makes one.

But caramel in vanilla ice cream would be similar though less caramelly.

My life lacks privacy and questions are asked.

OK, I tried making a custard-based ice cream including egg yolks and sugar but using milk instead on cream or halfandhalf. it was fine. can I make ice milk with no yolks and splenda, or does the sugar serve some chemical function? I have seen recipes that use milk and sugar (no yolks) and ones that use cream and/or yolks and splenda.

[Fugee]

Originally Posted by ltl/fb

My life lacks privacy and questions are asked.

OK, I tried making a custard-based ice cream including egg yolks and sugar but using milk instead on cream or halfandhalf. it was fine. can I make ice milk with no yolks and splenda, or does the sugar serve some chemical function? I have seen recipes that use milk and sugar (no yolks) and ones that use cream and/or yolks and splenda.

We have to wait for tmdiva -- I know she's made ice cream and I've never tried it.

[bold_n_brazen]

Originally Posted by ltl/fb

My life lacks privacy and questions are asked.

OK, I tried making a custard-based ice cream including egg yolks and sugar but using milk instead on cream or halfandhalf. it was fine. can I make ice milk with no yolks and splenda, or does the sugar serve some chemical function? I have seen recipes that use milk and sugar (no yolks) and ones that use cream and/or yolks and splenda.

You can cook with splenda so I don't see why you couldn't make ice milk with it.

Ice milk without the eggs will be way less creamy. But you knew that.

[Penske 2.0]

Originally Posted by Oliver_Wendell_Ramone

Foie gras ice cream, caramel, and sea salt; among the best deserts I've ever eaten.

[Confidential for Ollie and TMD] Portland Food question: Is the Acropolis appropriate for a business dinner? [/confidential]

[ltl/fb]

Originally Posted by bold_n_brazen

You can cook with splenda so I don't see why you couldn't make ice milk with it.

Ice milk without the eggs will be way less creamy. But you knew that.

I happily did know that. Am trying to figure out what works esp with my freezer. Moving is a whole different hell than my many other ones.

[Oliver_Wendell_Ramone]

Originally Posted by Penske 2.0

[Confidential for Ollie and TMD] Portland Food question: Is the Acropolis appropriate for a business dinner? [/confidential]

The steaks are average at best, but cheap. The strippers are high quality, but the lapdances are decidedly sub-par.

Does the business associate like 12-egg omelets? I think they still have those.

[Penske 2.0]

Originally Posted by Oliver_Wendell_Ramone

The steaks are average at best, but cheap. The strippers are high quality, but the lapdances are decidedly sub-par.

Does the business associate like 12-egg omelets? I think they still have those.

Not sure, but you got me at high quality strippers.....