Reciprocity for recipients of RECIPES

[El_Josharino]

dude I'll mail you a pie if you mail me a pie

That's awfully tempting.

[FreddyKnuckles]

dude the pecan pie I made was fucking fantastic. 

probably worth at least a case of beer

We made pumpkin cookies the other day but the gf only let me have like 2 because we were giving them away to our neighbors  EFFF THATTTT

[YojimboMonkey]

No pie is worth a case of beer Freddy, stop bragging

at least not a case of good beer

[FreddyKnuckles]

dude thispiewasperfect

[Greg Nog]

Tonight, I tried the salted caramel ice cream recipe.  It's cooling down in the freezer now, though, so I'm not sure how it turned out just yet.

And also:

'Sup, jeb.

[YojimboMonkey]

how many slices you get out of a pie?  6?  8 if you're stingy?  4 if you're my stepfather, and then you eat 3 of them.

24 beers in a damn case.  beer math tells me that I'd have to be willing to trade 4 good beers for a normal piece of pie or 3 for a skimpy one.  And then I'd have to be willing to do it 5 or 7 more times.

nah, man.  eat your pie.  I got beer.



HOLY FUCK THAT IS A GIGANTIC COOKIE

[girl]

If anyone is keeping score, I just made the truffles with whiskey. It's not set yet, (meaning still liquid), but I think they're going to be good. I also made toffee.

Also, Greg, are you trying to break jeb's heart?

[FreddyKnuckles]

greg's cookie is worth a case though

[YojimboMonkey]

That cookie is worth at least a 12er

I'd have to see it next to jeb's head for a size comparison though

[Greg Nog]

jeb is basically a frost giant, so the cookie is about the size of one of his pupils

[FreddyKnuckles]

I like how the choco chunks get bigger as you move away from the center.

[jebreject]

greg nog and i are getting married tomorrow

[edison]

putting it here will make sure I have access to the recipe when I visit edison next week

Heehee.. you know, I think I'll print this out ten times just in case the internet connection stops working or something (I'd use the drool emoticon here, but it really is too creepy)

[edison]

greg nog and i are getting married tomorrow

PIX PLZ

[jebreject]

Here we are doing the traditional exchanging of giant cookies:

[edison]

Oh, god. Seeing those cookies and not being able to eat them let alone touch them is FUCKING TORTURE. Thanks for the wedding pic though.

[alex]

Shouldn't you be munching on a piece of birthday cake right now? And instead they're torturing you with pictures of giant cookies? Not cool.

[edison]

Nah, no cake. L. made one last weekend, but I, hmm, kind of finished it Tuesday.

[Gracelette]

butter and breadcrumbs (or flour) for the form

alex - what does this mean, please?

[alex]

"form" as in "spring form" or whatever cake pan you're using - you'll probably want to grease it with butter and then sprinkle some flour or breadcrumbs over it before putting in the dough to make sure that the dough comes off easily and doesn't get burnt on the edges.

I don't know the correct culinary terms for all that stuff in English, sorry.

[Gracelette]

Grand - thank you! I don't know what the term is in English either but I know the thing you mean.

[Greg Nog]

I believe the term of choice is indeed "Springform Pan".

Also, I tried the ice cream this morning!  The recipe, again:

I remembered that I've been wanting to try Salted Caramel Ice Cream.  Seems like a good weekend project.

Salted Caramel Ice Cream

3/4 cup plus ½ cup sugar
2 teaspoons light corn syrup
2 cups cream, preferably organic
2 cups whole milk
10 egg yolks
½ teaspoon fleur de sel, plus more for serving.

1. Place 3/4 cup sugar and the corn syrup in a heavy-bottomed saucepan. Do not stir. Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar. Deglaze with the cream; then slowly add the milk. The caramel will harden. Bring to a boil, then simmer, stirring, just until the caramel has dissolved.

2. In a large bowl, whisk together the remaining sugar, yolks and fleur de sel. Whisk a little caramel cream into the egg mixture to temper, pour the egg mixture into the remaining caramel cream and mix. Strain the mixture through a fine-meshed sieve. Cool completely, preferably overnight, then freeze in an ice-cream maker.

So I made it last night and tried it this morning.  I ran out of ice during the making-of process, so I had to put the ice cream in the freezer while it was still pretty soft.  Because of this, it was just a tiny bit crystallized, which I think is keeping me from getting a good sense of how it actually is.  That said, my general impressions are:

Incredibly rich, which probably has to do with all those egg yolks.  Too salty to have a whole lot of at once, but probably less noticeably salty if paired with some kind of cake or tort.  I usually use ice cream -- specifically, vanilla ice cream -- to temper flavors in other rich desserts, so I'm not entirely sure what I would pair with something this bold.  Maybe this would go well as a scoop floating in a pint of Guinness?  I definitely went all-out on the darkness of the caramel, so the slightly-burned hints in the ice cream might complement Stone's Smoked Porter.

Anyway, a friend was just telling me that there's another salted caramel ice cream recipe in the cookbook The Perfect Scoop, so perhaps I'll check that out.

[Gracelette]

Inspired by this thread, I am attempting to make chocolate truffles but I do not think I am doing so good. My food processor broke halfway through grinding the chocolate. Then I guess the mixture overheated cos it curdled really badly and I added some more mascarpone which has helped some but probably not enough. I'm using a Delia recipe. Does anyone have another recipe for when I try this again?

Also - Greg? Do you have that beef borscht recipe that you made recently? I kept meaning to ask for it and then forgetting. I need more soup recipes.

[milesofsparks]

so, I finally cooked one thing out of Veganomicon, and that book ROCKS.  really fantastic.  my only caveat is that there is a certain level of pantry stocking assumed, so next time I will hit up TJs or Whole Foods before I start cooking, but it seems like she uses a similar set of ingrediants throughout to some extent, so I'm sure I'll have more things on hand next time.

also, for carnivores, it's not a very vegany cookbook--just happens to not have meat or dairy, if that makes sense.

[girl]

Inspired by this thread, I am attempting to make chocolate truffles but I do not think I am doing so good. My food processor broke halfway through grinding the chocolate. Then I guess the mixture overheated cos it curdled really badly and I added some more mascarpone which has helped some but probably not enough. I'm using a Delia recipe. Does anyone have another recipe for when I try this again?

My recipe is really easy. It makes a lot of truffles, so you can cut it in half if you want. I'm not good at converting to metric, so actually, it might not be useful at all, but here it is anyhow.

1 lb. of bittersweet chocolate cut into small pieces
3/4 cup heavy cream
1/2 cup Chambord or Grand Marnier (I tried it with Jameson--this also works!)
6 tablespoons butter cut into small pieces

Place chocolate pieces in a heatproof bowl, melt over a pan of simmering water.
In a small pan, heat cream and Chambord.
Add cream/Chambord mixture to chocolate, stir just until combined.
Dot butter on top of mixture and let it melt, when melted, stir to combine well.
Let cool completely, then refrigerate overnight.
The next day, scoop out the truffle mixture, forming it into balls, roll in cocoa, refrigerate until firm.

They can be kept refrigerated for up to a week, frozen for up to 3 months.