To get tasty thing out of oven you must first put tasty thing into oven

[Aglaya]

also--has anyone ever made souffle?  I want to try it...  I'm thinking mini ones might be easier for a novice.  I'm also thinking chocolate, but cheese could be good.  any advice?  I won't get to it until the weekend (assuming I don't have to work this weekend).

I made a few raspberry & blackberry souffles a few years ago, before I lost access to a reliable oven.  For one, if your oven is not reliable, it's probably not going to be ok.  For two, it may take more than one try to get just right.  My first one was not quite right, my second one was pretty darn good, my third one was spot on.  The good news is that even if they're not of proper souffle texture, they still taste good.

[Gracelette]

I think that the fresher the eggs, the better too. I made mine while housesitting for my parents, who have hens, and therefore having ridiculous amounts of eggs to play with if I didn't fancy giving them to the neighbours. I think this helped things not be too terrible.

[FreddyKnuckles]

we had a pretty wicked kahlua souffle in Charleston

[milesofsparks]

hey, thanks for the souffle advice.  I think the fresh egg hypothesis is likely--maybe I'll swing by the farmers' market saturday morning.  my oven's a little wonky, but I have an oven thermometer.  we'll see how it goes...

[FreddyKnuckles]

someone wanna recommend me either
a) A tasty fucking pecan pie recipe
or
b) a reasonably healthy pecan pie recipe
?

[YojimboMonkey]

a) pretty much any of them
b) pretty much none of them

[jebreject]

Oh, jeb, Dun Dun noodles!

you know what? i'm gonna make some of these, mix in some bwee-bwee noodles, and have mosh metal spaghetti.

This is hilarious. I LOL'd. Jud Jud noodles.

[Andrew_TSKS]

thank god someone got that joke.

[girl]

Quick question: Normally when I make dark chocolate truffles, I use Chambord, but I don't actually have any Chambord in the house. They'd be good with whiskey, right?

[Gracelette]

I don't know, girl. You should teleport them to me and then I will be able to tell you 

[Greg Nog]

Quick question: Normally when I make dark chocolate truffles, I use Chambord, but I don't actually have any Chambord in the house. They'd be good with whiskey, right?

Why not!  I usually use Grand Marnier (or Triple Sec if I'm doing it "budget-style"), but I made my last batch with Irish Cream. For the most part, it seems like dark chocolate is a strong enough flavor that it's hard to go wrong when mixing it with alcohols.

[Wally]

Jeb inspired me to try TVP taco's. They were truly inspiring.

[nonotyet]

I was flipping channels last night and came across this dude who was making ice cream in a plastic bag, and lo and behold, I was not hallucinating:

Ingredients:

2 Tbsp. Sugar

1 cup milk or half-and-half

½ tsp. Vanilla

6 Tbsp. Rock salt

1 pint-sized plastic zip bag

1 gallon-sized plastic zip bag

ice

 

How to concoct it:

   1. Fill the gallon-sized plastic zip bag half full with ice.  Add rock salt and seal.
   2. Pour sugar, milk/half-and-half, and vanilla into the pint-sized plastic zip bag and seal.
   3. Place the pint-sized zip bag into the gallon-sized zip bag and seal.
   4. Shake the bag for 5-7 minutes.
   5. Open the small zip bag and enjoy!

OH MY GOD I WANT TO MAKE THIS SO BAD

 

[auto-da-fey]

Last night I added vegetarian ground pseudobeef to some Chef Boyardee's cheese ravioli, then chopped some green onions, cilantro, and mushrooms and threw them in too. It kinda rocked.

[jebreject]

New thread here, apparently.