Cooking is intuitive and experimental until something gets set on fire: FOOD

[Bernard]

Are the donut peaches less juicy? Or is it just the shape that makes it easier to get a whole bite in your mouth intact without the rest of it liquefying?

[clare]

I finally googled them, and they're funny looking. I hope they're not less juicy. Juicy is the point of a peach.

[Thermofusion]

Man I love messy peaches. They level the playing field, by which I mean anyone who eats a properly juicy peach ends up looking like someone who doesn't know how to eat like an adult. There you are, clad in your sunday fucking best, but you've got peach juice dribbling down your chin, forming beadlets in your facial hair, dripping onto the ground, and everyone around you is staring like you're a guy with some kind of "problem."

Also, 22 pages. "Do I Dare to Eat a Doughnut Peach: FOOD" too cornball?

[Bernard]

Make a new thread, dude, I have something to post.

[Greg Nog]

Do it here!  Savor the sweetness of transgression!

[Thermofusion]

be a rebel, B!

[Bernard]

Most of you dudes have already seen this on g+ BUT:



we have been nibbling away at this, "just one more piece" style, all night. I wish I'd had pecans instead of almonds, or that I had at least toasted the almonds. Also, the dried cherries are bitchen and we should've put them all over it. Next time!

Holy cow this stuff really is, as advertised, crack-like in how compelling it is:
http://smittenkitchen.com/2009/04/chocolate-caramel-crackers/

I used stone-ground wheat crackers for the base, so I didn't add salt. Also, I used a callebaut 70% dark instead of a bittersweet chocolate, as my gentleman caller loves dark chocolate. It works well since the caramel is so sweet and still sticky despite refrigeration.

[alex]

That does look pretty amazing. I've had terrible luck (well, terrible skill, I guess) when it comes to making caramel in the past, but I might just have to try this anyway.

[clare]

Dried cherries are awesome, and that stuff looks really dangerous, B....

[Greg Nog]

Oh, neat!  It looks similar to my recipe for Almond Roca, only with the addition of matzoh.

[Ignatius]

They make that at a bakery in town and we sell it at the movie theater. I can confirm that it is delicious. And dangerous, particularly when it's free.

[mixed cats]

Holy shitbeams! I've made a bunch of stuff from smittenkitchen and have never been disappointed. Sounds like time to try some more..

[Bernard]

I believe I may have underbaked the caramel - -I was scared of burning it and my oven's uncalibrated so I baked it more like 8 min than 15 -- it was starting to look dark and I figured it would keep going from the retained heat. I am having a hard time imagining how matzoh could be an improvement over the stone-ground crackers, save that matzoh are much bigger so there would be fewer 'seams' for the caramel to leak through, and maybe the result would stick to the foil less.
 

[mixed cats]

STEP ONE: Come home hungry and tired. Realize husband went to store earlier than you thought he would, so you didn't get to ask for anything. Peer in all the cabinets and the fridge. Feel overwhelmed. Sit down in the middle of the floor.

STEP TWO: Husband wonders why you are sitting in the middle of the floor. Whine a little. Wheedle husband into going back to the store to buy you things.

STEP THREE: Start boiling water for the raviolis he is getting. Decide to make croutons from restaurant bread taken from work.

STEP FOUR: Decide halfway through cutting up the bread that FUCK IT you are going to make those croutons in a fucking frying pan with fucking oil and fuck everyone. Fuck.

STEP FIVE: Fry that fucking shit, fuck. Where are the fucking herbs you are looking for? *everything falls out of spice cabinet*

STEP SIX: The croutons are done. Oh fuck yes. Burn your tongue tasting one. Dammit. Husband is back with things.

STEP SEVEN: Look at ravioli bag. Serving size is about half the number of raviolis you would like to eat. Curse nutrition information, put in the number you want. Add one more for good luck. Whatever, if you can't finish them you can eat them for lunch tomorrow.

STEP EIGHT: Croutons are now cool. Realize that you asked husband to pick up Italian dressing - way outside his vinegar-hating realm of knowledge - when you already had a bottle. Oh well. Douse croutons with dressing. Eat them quickly so they don't get soggy. SHOVEL SHOVEL SHOVEL.

STEP NINE: Pour half a jar of tomato sauce in another pot. Yeah that's fucking right. Jarred sauce. Half of the fucking jar. Heat that shit but not so much that it spatters everywhere because it is a pain in the ass to clean.

STEP TEN: Raviolis are done. This pot has metal handles so you'll have to use potholders to carry it over to the sink to drain. NO WAIT, fuck that shit, you have slotted spoons. Take out ravioli and put them in your bowl.

STEP ELEVEN: HALF THE FUCKING JAR, RIGHT IN THE BOWL TOO.

STEP TWELVE: Eat with gusto. Laugh to yourself as you eat ALL OF THEM.

FUTURE STEP: REGRET EVERYTHING

[Bernard]

That all sounds so familiar.

[mixed cats]

I basically turn into The Worst Person In The World when I'm hungry.

[Ignatius]

I did those things two nights ago except for the husband parts and I didn't enhance the bread I already had. But I felt pretty good about the whole thing! And the sauce was leftover jarred sauce sitting in an abandoned tupperware which other leftover pasta had been picked out of.

It was after street hockey too and I didn't even change out of my considerably sweaty underpants. Or overpants, for that matter. So you can't possibly be the worst person in the world.

[mixed cats]

haha, I mean it in a GRUMPY MONSTER kind of way, not gross

[mixed cats]

Oh here it is, the regret. Took longer than I expected.

[Ignatius]

Aromatherapy raviolis, man, that's the juice