To fuck or to cook?

[Hank Chinaski]

Originally Posted by ltl/fb

They are dulce de Leche and have a chocolate glaze. The recipe says cheesecake/crust can be made up to three days ahead and then glazed, but to serve within 2 hours of glazing. I want to make and freeze so I can have more or less on demand. What to do?

isn't the glaze simple? make the cheesecake and crust, then freeze them- make the glaze while defrosting.

I won the Betty Crocker award at my HS, so, you know, I know my shit.

[tmdiva]

Originally Posted by Hank Chinaski

isn't the glaze simple? make the cheesecake and crust, then freeze them- make the glaze while defrosting.

I won the Betty Crocker award at my HS, so, you know, I know my shit.

I think she wants to be able to eat them one at a time, and not have to make a whole batch of glaze each time.

I suggest either going without the glaze or figuring out a glaze alternative.

tm

[Hank Chinaski]

Originally Posted by tmdiva

I think she wants to be able to eat them one at a time, and not have to make a whole batch of glaze each time.

I suggest either going without the glaze or figuring out a glaze alternative.

tm

isn't glaze powdered sugar and a bit of water?

I suggest you don't talk over my advice to fringey, please, unless you really know what you're talking about.

[tmdiva]

Originally Posted by Hank Chinaski

isn't glaze powdered sugar and a bit of water?

I suggest you don't talk over my advice to fringey, please, unless you really know what you're talking about.

Yeah, I'm pretty sure I've made that recipe before. It's a chocolate glaze. And dude--this is the food board. I definitely know what I'm talking about.

tm

[Hank Chinaski]

Originally Posted by tmdiva

Yeah, I'm pretty sure I've made that recipe before. It's a chocolate glaze. And dude--this is the food board. I definitely know what I'm talking about.

tm

do the words "I am a Betty Crocker Award Winner" not translate into your local dialect?

[ltl/fb]

Originally Posted by tmdiva

I think she wants to be able to eat them one at a time, and not have to make a whole batch of glaze each time.

I suggest either going without the glaze or figuring out a glaze alternative.

tm

The glaze is almost a ganache. I think I will take my chances with making the cheesecake, chilling it well and putting the chocolate on, chilling a bit more, cutting it up, putting the cut-up bars on a cookie sheet covered with silpat or parchment paper, freezing them, and then putting them in container(s) and back in freezer. There does not seem to be anything in any of it that would demand serving --the only thing I will be using that I've never really cooked much with is unflavored gelatin, but the glaze is chocolate, corn syrup, and butter.

I do not believe Hank has won a national cooking award and I trust the diva, though I have some dim/vague memory of a nasty altercation at some point in the past.

[Hank Chinaski]

Originally Posted by ltl/fb

The glaze is almost a ganache. I think I will take my chances with making the cheesecake, chilling it well and putting the chocolate on, chilling a bit more, cutting it up, putting the cut-up bars on a cookie sheet covered with silpat or parchment paper, freezing them, and then putting them in container(s) and back in freezer. There does not seem to be anything in any of it that would demand serving --the only thing I will be using that I've never really cooked much with is unflavored gelatin, but the glaze is chocolate, corn syrup, and butter.

I do not believe Hank has won a national cooking award and I trust the diva, though I have some dim/vague memory of a nasty altercation at some point in the past.

we were engaged to be engaged, on the internet, so I would never lie to you, especially about desserts.

[tmdiva]

Originally Posted by ltl/fb

The glaze is almost a ganache. I think I will take my chances with making the cheesecake, chilling it well and putting the chocolate on, chilling a bit more, cutting it up, putting the cut-up bars on a cookie sheet covered with silpat or parchment paper, freezing them, and then putting them in container(s) and back in freezer. There does not seem to be anything in any of it that would demand serving --the only thing I will be using that I've never really cooked much with is unflavored gelatin, but the glaze is chocolate, corn syrup, and butter.

I do not believe Hank has won a national cooking award and I trust the diva, though I have some dim/vague memory of a nasty altercation at some point in the past.

I don't remember fighting with you about anything. Doesn't mean we haven't, I guess.

tm

[Fugee]

I didn't make these but think the icing is hilarious (and very well done):

[Hank Chinaski]

Originally Posted by Fugee

I didn't make these but think the icing is hilarious (and very well done):

making ass and breasts equivalents reinforces Ricky Gervais's theory about why ladies wear necklaces.

[ltl/fb]

Originally Posted by Hank Chinaski

making ass and breasts equivalents reinforces Ricky Gervais's theory about why ladies wear necklaces.

I am unfamiliar with this theory.

[Fugee]

Bumped thius for Wonk who couldn't find it.

[taxwonk]

Originally Posted by Fugee

Bumped thius for Wonk who couldn't find it.

Thanks. I'm not reposting the salad, but this is handy.

[ltl/fb]

Coriander and raspberry?

[Fugee]

Originally Posted by ltl/fb

Coriander and raspberry?

I don't think I've ever tasted coriander seed/spice. This company thinks the combo works for ice cream so why not give it a try!

http://www.jenisicecreams.com/produc...erry-Pint.html