To fuck or to cook?

[ltl/fb]

Originally Posted by Fugee

I agree on the ganache. The extra water in 1/2 & 1/2 compared to heavy cream isn't a good substitute. But it depends on what the pie filling is -- for some fillings the half & half will be OK, just not as rich.

Half and half plus butter?

[tmdiva]

Originally Posted by ltl/fb

Half and half plus butter?

Probably not. For sure not in the ganache (which, by definition, is chocolate and cream and nothing else).

I very rarely make substitutions in my cooking, although this week I did figure out how to substitute bittersweet chocolate (of which I have a lot) for unsweetened chocolate (of which I had not enough) in brownies. If I come across a recipe I'm dying to make and for which I don't have the right ingredients nor time to acquire them, I look through my books and online for a different recipe that uses the ingredients I do have.

tm

[Hank Chinaski]

Originally Posted by ltl/fb

Half and half plus butter?

no. But do you have canned chocolate frosting you can mix into the H&H? or bacon grease will work too.

[ltl/fb]

Originally Posted by tmdiva

Probably not. For sure not in the ganache (which, by definition, is chocolate and cream and nothing else).

I very rarely make substitutions in my cooking, although this week I did figure out how to substitute bittersweet chocolate (of which I have a lot) for unsweetened chocolate (of which I had not enough) in brownies. If I come across a recipe I'm dying to make and for which I don't have the right ingredients nor time to acquire them, I look through my books and online for a different recipe that uses the ingredients I do have.

tm

I thought I posted the following. Stupid iPhone. Or I'm stupid. nah.

I have less trepidation about the pie filling but may use 6 T instead of 1/2 cup. I have made a recipe for peanut butter/chocolate ganache that I belive called for 1/2 and 1/2. So I think I'm good. Thanks.

[Fugee]

Need suggestions -- family dinner and brother hates lemon so at least one dessert has to be non-lemon.

[Penske 2.0]

Originally Posted by Fugee

Need suggestions -- family dinner and brother hates lemon so at least one dessert has to be non-lemon.

Key lime pie?

[tmdiva]

Originally Posted by Fugee

Need suggestions -- family dinner and brother hates lemon so at least one dessert has to be non-lemon.

I'm making a marionberry pie, using frozen marionberries I picked last summer. My sil is bringing a cake of some kind, since Sunday is also my niece's 7th birthday.

But why wouldn't you make something chocolate? I always like chocolate.

tm

[Penske 2.0]

Originally Posted by tmdiva

I'm making a marionberry pie, using frozen marionberries I picked last summer. My sil is bringing a cake of some kind, since Sunday is also my niece's 7th birthday.

But why wouldn't you make something chocolate? I always like chocolate.

tm

Bosco!

Another thought, on the fruit side. A nice kaiserschmarrm. An Austrian lite n puffie pancake with strawberries on top. Yum!

[ltl/fb]

Originally Posted by tmdiva

I'm making a marionberry pie, using frozen marionberries I picked last summer. My sil is bringing a cake of some kind, since Sunday is also my niece's 7th birthday.

But why wouldn't you make something chocolate? I always like chocolate.

tm

I am in the process of making a chocolate caramel pie. This weekend I am also making, also from the KAF website, a modified traditional Sicilian Easter Fraser that is chocolate cake, chocolate frosting, and a ricotta filling. I am putting back in rum flavoring that they opted to modify out. But for the moment, I am not cooking but resting the hurty knee.

[ltl/fb]

My right knee and left foot/ankle are too painful for me to even stand, kinda having to grab counters periodically, in the kitchen and attempt to cook.







apparently I could get lower; hence the sinking feeling

[ltl/fb]

Why would I make this? I have like three lbs of rye flour and no idea why.

[Mmmm, Burger (C.J.)]

Originally Posted by ltl/fb

Why would I make this? I have like three lbs of rye flour and no idea why.

Mmmm, Reubens.

[Hank Chinaski]

Originally Posted by ltl/fb

Why would I make this? I have like three lbs of rye flour and no idea why.

bourbon

[ltl/fb]

Originally Posted by Mmmm, Burger (C.J.)

Mmmm, Reubens.

I think not my thing. In any event, kinda a pain to prepare and probably better eaten out, which I did WAAAAY a lot of.

Much better answer than Hank's, though.

[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?