Guest guest Posted February 21, 2006 Report Share Posted February 21, 2006 Why didn't you invite us all over for dinner? It takes more than one taste tester to pass judgement on a new recipe. linda " Whatever you do will be insignificant and it is very important that you do it. " Mohandas Gandhi linda's Growing Stitchery Projects: womyn47 " subprong " <subprong > I have a crock full of lasagna going right now. It's in the cooling off > stage. I didn't start it until early in the evening so I have not tried it, > however if it tastes half as good as it smells then it is a recipe keeper > (it smells so great!). Whenever I try it tomorrow or the next day, I'll > post the recipe (if it is good obviously) and write up a short bit on it > (substitutions and whatnot). Here is a pic... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2006 Report Share Posted February 21, 2006 I just went and took a look and it was so bright it blew my eyeballs right out of their sockets and I am now crawling around on the floor trying to find them. All I can see is the floor but can't connect what I am seeing with where I am so can't find them. You get no garlic bread recipe from me until I can find my eyes! Still, all in all, I really want to know why you have a whole crockpot full and we have no invite? linda " subprong " <subprong > I have a crock full of lasagna going right now. It's in the cooling off > stage. I didn't start it until early in the evening so I have not tried it, > however if it tastes half as good as it smells then it is a recipe keeper > (it smells so great!). Whenever I try it tomorrow or the next day, I'll > post the recipe (if it is good obviously) and write up a short bit on it > (substitutions and whatnot). Here is a pic... > > *http://tinyurl.com/zv8w7 > > *I took one portion out to check the doneness. There are two other pics in > our photos section of lasagna still sitting in the crockpot. Now all I need > is a good garlic bread recipe. > > S.* > * > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2006 Report Share Posted February 21, 2006 Hi Linda, On 2/21/06, linda <> wrote: " Why didn't you invite us all over for dinner? It takes more than one taste tester to pass judgement on a new recipe. " Oh no, I'm sorry, you are right. Unfortunately, this recipe is not vegan AT ALL. If you provide me with a vegan version, I'd be more than willing to prepare a batch so that everyone here, vegetarians and vegans, could come over and feel comfy with their eating options! I just went and took a look and it was so bright it blew my eyeballs right > out of their sockets and I am now crawling around on the floor trying to > find them. All I can see is the floor but can't connect what I am seeing > with where I am so can't find them. LOL. Is it a bad photo? Too big? Bad lighting? Or just too cheesy and saucy? You get no garlic bread recipe from me > until I can find my eyes! Still, all in all, I really want to know why you > have a whole crockpot full and we have no invite? Ok, invitations are in the mail. What is everyone bringing, or am I to supply all of the grub, entertainment and beverages? Shawn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2006 Report Share Posted February 21, 2006 Definitely you must supply the entertainment. What is the name of that group of stud muffins that perform for women? Maybe you'll do though. I didn't look at the recipe for the lasagna..not vegan...hmmm. Well, guess you will just have to make me a special dish then. <grinning> It was a good photo, just so bright and red that the eye balls rebelled. I live where the sun don't shine much and brightness is a killer. linda " subprong " <subprong > Hi Linda, > > On 2/21/06, linda <> wrote: > > " Why didn't you invite us all over for dinner? It takes more than one taste > tester to pass judgement on a new recipe. " > > Oh no, I'm sorry, you are right. Unfortunately, this recipe is not vegan AT > ALL. If you provide me with a vegan version, I'd be more than willing to > prepare a batch so that everyone here, vegetarians and vegans, could come > over and feel comfy with their eating options! > > I just went and took a look and it was so bright it blew my eyeballs right > > out of their sockets and I am now crawling around on the floor trying to > > find them. All I can see is the floor but can't connect what I am seeing > > with where I am so can't find them. > > > LOL. Is it a bad photo? Too big? Bad lighting? Or just too cheesy and > saucy? > > You get no garlic bread recipe from me > > until I can find my eyes! Still, all in all, I really want to know why you > > have a whole crockpot full and we have no invite? > > > Ok, invitations are in the mail. What is everyone bringing, or am I to > supply all of the grub, entertainment and beverages? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2006 Report Share Posted February 21, 2006 > Ok, invitations are in the mail. What is everyone bringing, or am I > to supply all of the grub, entertainment and beverages? Shawn, if you invite me, I promise to bring a spectacular dessert... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2006 Report Share Posted February 21, 2006 Of course you are invited, Amy! That is a given! Not that you have to bring anything but what spectacular dessert did you have in mind? Will you please tell us about making truffles, Amy? Did you say the chocolate was different? I don't know how similar the two are between the recipes (no bake and truffles - not the shroom variety), however I thought it was a cool experience low simmering the sugar/butter/milk mixture until it became syrupy. Probably the coolest dessert technique I've tried. I see the chefs do it on the tv but never have tried anything like that mahself. Shawn On 2/21/06, Amy <> wrote: > > > Ok, invitations are in the mail. What is everyone bringing, or am I > > to supply all of the grub, entertainment and beverages? > > > Shawn, if you invite me, I promise to bring a spectacular dessert... > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2006 Report Share Posted February 22, 2006 > Of course you are invited, Amy! That is a given! Whew! :-) > Not that you have to bring anything but what spectacular dessert did > you have in mind? Hmm, I didn't have a particular one in mind, but I love to make many. Chocolate Strawberry Mousse cake: a thin brownie-like cake set into a springform, set strawberries on top, fill in with a dark dense chocolate mousse, top with another cake, repeat. Cover the whole thing in ganache and top with more strawberries. Pavlovas are easy - a crisp almond meringue topped with fruit, whipped cream and passion fruit syrup. I have a really moist dark chocolate cake that gets topped with a macadamia-caramel-toasted coconut glaze... or creme brulee served on spoons and topped with banana (yes, I have a torch for the " brulee " part). You saw my last apple pie. Chocolate Marquise (and variations, usually raspberry), which is rather like the smooth insides of truffles, but you slice it like a cake... Fig and Pistachio Frangipane tart: fresh figs baked on a pistachio frangipane. Roasted Clementine & Chocolate Tart: sliced clementines in a chocolate cream. Bananas baked phyllo, with dates, pecans & maple-lime syrup. Italian zuccoto. Caramel Rum Delirium ice cream cake. Most anything you'd like, really. > Will you please tell us about making truffles, Amy? Did you say the > chocolate was different? I don't know how similar the two are > between the recipes (no bake and truffles - not the shroom variety), I meant that if you use regular store chocolate you can make a passable truffle quite easily. If you get fancy and use couverture, you need to be more circumspect with tempering, and not overheating etc.; it's fussier. The simplest truffles consist of making a ganache (heavy on the chocolate, light on the cream), chilling it, scooping/forming it into little balls, and rolling in cocoa. Pretty easy huh? (Ganache is simply chocolate melted with cream, sometimes a little butter is added for softer insides. (It can work with soymilk, too, Linda, but I haven't tried any vegan chocolates so I don't know how they react.) > however I thought it was a cool experience low simmering the > sugar/butter/milk mixture until it became syrupy. Probably the > coolest dessert technique I've tried. I see the chefs do it on the > tv but never have tried anything like that mahself. Welcome to candy making! :-) Now go get yourself on those cheap grocery-store candy thermometers and you can control what happens to that syrup when it cools... :-) Quote Link to comment Share on other sites More sharing options...
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