Food Pr0n!

[Wizzard419]

Ah, yeah then you probably can't make this. I don't know if sugar alcohol/xylitol works in candy making. It's the crystiline structure that gives you the nice crispy shell.

[Jacca5660]

Why do you get the same thing with pepper and salt type crust?

[mindflipper]

So much sugar!! I cooked with very little sugar before I found out I was Diabetic. Now, I've found so many things you can do without it.

Taste the FOOD not the sugar.

I've try to eliminate as much of processed/refined white sugar from my diet (and I'm not diabetic). I tend to prefer natural honey as a sweetner.

[Amy]

So much sugar!! I cooked with very little sugar before I found out I was Diabetic. Now, I've found so many things you can do without it.

Taste the FOOD not the sugar.

The agave should work ok for you Jacca...

[Wizzard419]

Why do you get the same thing with pepper and salt type crust?

Because you're talking about something unrelated to sugar? If you're generating enough heat to melt salt then your popcorn will incinerate.

The problem with candymaking is you that most of the sugar subs don't work because their chem is too different. That and some of them will make you crap yourself.

[Wizzard419]

I was talking with someone at work today and they claim that I never make junk food. Apparently when I was crazy late getting home from work (even had to do the walk of shame security escort to my car) and made a french bread pizza thing, it didn't count since I had made the sauce and bread from scratch on prior nights.

[Amy]

I was talking with someone at work today and they claim that I never make junk food. Apparently when I was crazy late getting home from work (even had to do the walk of shame security escort to my car) and made a french bread pizza thing, it didn't count since I had made the sauce and bread from scratch on prior nights.

That is commendable that you cook from scratch all the time. I'm sure it is much healthier than any convenience foods you can pick up...

[mindflipper]

I was talking with someone at work today and they claim that I never make junk food. Apparently when I was crazy late getting home from work (even had to do the walk of shame security escort to my car) and made a french bread pizza thing, it didn't count since I had made the sauce and bread from scratch on prior nights.

Don't blame you there, I've never been thrilled with any of the pre-made spaghetti or pizza sauces you can buy in the stores.

[Wizzard419]

I have a whole list of foods that are easy to make or reheat really well so when you go clubbing you don't have to hope that the kogi BBQ taco truck (a famous chain or korean tacos, you can see them on food network from time to time) or other good trucks show up.

Though finding places to go has hit a major snag, unless you want to hang out with tourists at downtown disney. The only places that are always there are raves and lounges with bottle service. It looks really cool but when you have to buy about 4 bottles of grey goose with a 1000% mark up (usually a table requires about a 2k min purchase for the night) it loses a lot of the fun factor. Don't get me started on the people who suddenly show up to try and get into the table.

[Wizzard419]

Okies update time.

First off, thumbprint cookies.




A Bee's Knees (named for the honey syrup and the hillarious times had when you give it to someone with allergies )




A fontina dip thingy, less fluid than fondue but more than pizza, almost like a low carb white pizza if you don't have the bread. That dish is so rich 2 bites and you're full. I find it very hard to believe that someone can eat that whole thing as a lunch.



A Sazerac



Canard à l'Orange, the dish that introduced many a yank to French food (with brocoli from the garden).



It was feeling like a steakhouse night as well, so I tried out "Potatoes Romanoff", which is almost like a lazy version of a gratin since you didn't have to do the layering part.



Irish Soda Bread, since it's that time of year to mock Irish Sterotypes (pro tip, sterotypes are funny because they are all true )



And it's a week late but screw it, we're still doing national poundcake day. So Cherries Jubilee over pound cake.

[Jacca5660]

I like the Fiestaware bowl!

[Sleepy90]

Irish soda bread does not have fruit in it and is cooked on a griddle. That bread was cooked in an oven but it does look tasty.

[Amy]

What kind of drink is a Sazerac? And is it only a teeny drink, or did someone drink it before they remembered to photograph it?
That fontina dip looks tasty...
Does the Bees Knees have cloves in something on the top there?
Your homegrown broccoli looks tasty

[Wizzard419]

Irish soda bread does not have fruit in it and is cooked on a griddle. That bread was cooked in an oven but it does look tasty.

I've seen it only oven baked in ireland (both with and without black currants or rasins), though I might have seen the griddle ones and though they were crumpets.

A Sazerac is similar to an old fashioned but uses peychauds bitters, lemon peel, Sazerac rye (you can use whiskey/bourbon if you want) and the glass is lined with absinthe before chilling. The reason it's so tiny is that unlike most cocktails you don't normally serve it with ice, you just have to make sure the glass is super cold.

The bee's knees has cloves in orange peel, it adds a subtle flavor to the drink even though it's only added at serving.

[Sleepy90]

I've seen it only oven baked in ireland (both with and without black currants or rasins), though I might have seen the griddle ones and though they were crumpets.

Not so many griddles around anymore so I suppose people are using their ovens, The raisin bread that you saw I think may be a similar bread but normally has a glazed soft crust on top and is known as a baranbak. I can see why you would think soda farls were crumpets but in actual fact they are just quarters of the griddle. I have to ask while you were there did you have an Ulster Fry.