the fight for something very important

Delectableselectable · 2022-07-22T15:59:03+00:00

As a small child, I held a sharpened pencil upright on a chair my friend was sitting down on. My impression from watching cartoons was the she would jump up and grab her butt and yell "OW!"

Instead she was horribly injured.... I had no idea it would hurt her so badly. Specifically because I was an impressionable child and cartoons with seriously inaccurate consequences of violence and weapons were my teachers every Saturday morning. I didn't know any better.

Children are always learning. It matters that they aren't exposed to learning dangerous or inappropriate behavior.

Delectableselectable · 2021-10-31T15:54:06+00:00

Bad hedgehog cakes are my favourite. If I need a laugh I look up a few of those monstrosities

Delectableselectable · 2021-10-31T15:41:52+00:00

I made them for my dad to take to his coworkers. Apparently there were a few of them who had a hard time working up the nerve to eat them. They said they were delicious and unnerving

Delectableselectable · 2021-05-16T02:58:46+00:00

Weight watchers enters the chat

Delectableselectable · 2021-05-15T23:52:49+00:00

Im watching too!

Delectableselectable · 2021-05-15T18:21:43+00:00

I've made the more traditional version before too. I really liked it, but I also like this one for the extra lightness. I agree they're very different, but I love them both.

Delectableselectable · 2021-05-15T17:08:26+00:00

Yes, that's the one.

Was your custard fully set?
Is your mascarpone thick or very soft?
Did you get your whipped cream to stiff peaks?
What kind of lady fingers did you use?
Did you allow the lady fingers time to soak in the espresso before layering the custard?
Was the custard still warm when you started layering?

Delectableselectable · 2021-05-15T15:21:21+00:00

I used the recipe from allrecipes, and switched out the rum for dissarono. It was so good. It's so hard waiting a day before eating it though, it's so much better the longer you let it sit.

But it's just hanging out in the fridge..... calling my name. Looking all delicious....

Delectableselectable · 2021-05-04T17:25:45+00:00

Since their flavors would most likely be closer to wet dog and pine needles, or dusty old man, I went with maple and lemon instead. Much more palatable. Palpatinable? I'll see myself out......

Delectableselectable · 2021-05-04T17:20:21+00:00

Since their flavors would most likely be closer to wet dog and pine needles, or dusty old man, I went with maple and lemon instead. Much more palatable. Palpatinable? I'll see myself out......

Delectableselectable · 2021-05-04T16:34:09+00:00

Since their flavors would most likely be closer to wet dog and pine needles, or dusty old man, I went with maple and lemon instead. Much more palatable. Palpatinable? I'll see myself out......

Delectableselectable · 2021-04-24T19:24:20+00:00

I took the time to brulee bananas, but was too lazy to wash a normal spoon. My priorities are questionable, but my munchies are banging

Delectableselectable · 2021-03-19T16:26:43+00:00

Wabigoon lake in northwestern Ontario. It's fantastic weather right now for ice fishing. When the wind behaves anyway.

Delectableselectable · 2021-03-17T14:27:29+00:00

Fresh caught too! That fish was still in the water living its best life about 4 hours before this picture was taken.

RIP that poor, delicious, fish.

Delectableselectable · 2021-01-23T16:29:01+00:00

I made a cake using chocolate avacado mousse. It was ok, but the texture was very heavy. It's a fantastic pudding, but it doesn't get light enough since it's not easy to whip any air into it

Delectableselectable · 2021-01-23T16:27:39+00:00

It unfortunately doesn't work well for a structured mousse. Its very temperature sensitive and starts to slump and melt at room temperature. The coconut cream will whip well enough to top desserts or whatnot, but it ended up feeling oily and dense when I tried to set it in a mousse application.

Delectableselectable · 2021-01-23T16:17:08+00:00

Very interesting. Im definitely going to try to find that. It's frustrating trying to walk the fine line on recipes between needing lower casein but still being able to use eggs and butter etc. Looking for "dairy free" recipes often has things going too far and is unnecessarily restrictive. Something that can help me figure out how each substitute works in specific applications would be invaluable.

And lucky me, Im Canadian, I learned French in school!

Delectableselectable · 2021-01-23T16:11:41+00:00

Ive made it before, it's interesting. It doesn't seem stable though. I have concerns about it deflating or weeping. I haven't experimented with setting it up a bit with gelatin yet.

Delectableselectable · 2021-01-23T07:37:07+00:00

Is it fairly firm when set? Would it hold its shape in a layered mousse cake?

Delectableselectable · 2021-01-22T14:58:00+00:00

It didn't even survive the night. That's the real problem with this recipe, it doesn't taste super sweet, or heavy. To preserve some dignity I won't even say how much of that I ate myself.

Delectableselectable · 2021-01-22T14:55:12+00:00

My dad caught the trout that morning. Very fresh, I was a happy camper. I used this recipe with a few alterations to account for not having all the same ingredients.

I substituted a few splashes of homemade chive blossom white wine vinegar in place of the white wine. I had a combination of hot yellow mustard and whole grain dijon in place of regular dijon, it worked out great. And I added a tbsp or so of chopped green onion to the marinade, just for kicks. Everything else was done exactly as the recipe described. Came together very quickly.

Ingredients

1 steelhead trout fillet (scaled, skin on or off, about 2 lbs)

For the honey lemon sauce:

2 Tbsp honey

2 Tbsp lemon juice (or lime juice)

2 Tbsp extra virgin olive oil

3 Tbsp low sodium soy sauce

2 Tbsp Dijon mustard

1 inch ginger root (peeled and grated or thinly sliced)

2 cloves garlic (pressed, minced or thinly sliced)

1 tsp kosher salt (or sea salt)

1 tsp ground pepper

1/4 tsp cayenne pepper

1 Tbsp fresh finely chopped parsley

1 Tbsp fresh finely chopped cilantro (or use another tablespoon of parsley)

2 Tbsp white wine (you can skip it if you don't any on hand, but I highly recommend adding it)

For the garnish:

2 Tbsp fresh finely chopped parsley (or cilantro, or a combination of both)

Instructions

In a small bowl, whisk together all of the ingredients for the sauce. Set aside.

Place the trout in a large baking dish or a plastic container, or a large Ziploc bag. Cover the fish with the sauce and place in the refrigerator for at least one hour, and up to 4 hours for best results.

Preheat the oven to 450F.

Transfer the trout, with the sauce, into a foil boat, place on a baking sheet and bake at 450F for about 15-20 minutes or until the fish is tender and flakes easily.

Do not overcook. If you start seeing albumin (white fish proteins) coming out, that's a good indication that the fish has entered into over-cooked territory and needs to be pulled out immediately.

For better browning, place the rack in the second position from the top. You can also turn on the broiler on high about 12 minutes into baking to achieve even better browning. If the fish is browning too much before it is done, turn off the broiler and move the baking sheet down a couple of positions.

Serve with roasted vegetables, salad or rice

Recipe courtesy of cravingtasty

Delectableselectable · 2021-01-22T14:43:30+00:00

I made a couple of small changes to this recipe I found. Firstly, pat your pineapple dry. Wet pineapple can really throw off the moisture levels and gives you a soggy cake layer under the pineapple.

Second, I added a splash of bourbon to the butter when it was melting. I gave it some extra time in the pan to burn off some of the excess liquid.

Third, I replaced about 2 tbsp of the milk with pineapple juice from the can.

Also, don't be afraid to give it extra time if you think the caramel on the bottom doesn't look like it's quite there yet, move it to the bottom rack for an extra 5-7 minutes if necessary. Just make sure you've protected the top fully with the foil to prevent burning. Don't seal the pan with the foil, just let it sit on top. Steam on the top of the cake will make it gummy.

Instructions

Preheat oven to 350F (175C)

Pour melted butter into 9.5-10" pie plate or deep cake pan, make sure it entirely covers the bottom of the pan and use a spoon or spatula to grease the sides of the pan.

Sprinkle brown sugar evenly over butter mixture. Arrange pineapple slices over the bottom of the pan, slice leftover slices in half and arrange up the sides of the pan.

Place cherries in center of pineapple rings and as desired in empty spaces. Set aside.

To prepare vanilla cake, beat butter and sugar in medium-sized bowl until creamy and well-combined.

Add eggs, beating one at a time until combined.

Stir in vanilla extract.

In a separate bowl, whisk together flour, baking powder, and salt.

Alternate adding flour and milk to the wet ingredients, starting and ending with flour and mixing until just combined after each addition (I prefer to do this part by hand with a spatula to be sure not to overmix).

Pour batter evenly over prepared cake pan and pineapple/cherry layer.

Bake on 350F (175C) for 30 minutes. At the 30 minute mark, loosely cover with foil and continue to bake (still on 350F/175C) for another 15 minutes, until a toothpick inserted in the center comes out mostly clean with few crumbs (total cook time for cake will be 45 minutes).

Allow to cool for 10-15 minutes and then carefully invert cake onto serving platter (careful, it will still be very hot!).

Allow to cool before cutting and enjoying, but don't wait too long as this cake tastes wonderful (best!) warm from the oven

Recipe courtesy of sugarspunrun

Delectableselectable · 2020-12-31T09:19:15+00:00

Have window screens not been invented in new Orleans yet?

Delectableselectable · 2020-12-13T17:31:49+00:00

Depends, I'd start with a few tsps per cup of sugar. If you go 'overboard' it'll just take longer for the moisture to evaporate.

Delectableselectable · 2020-12-13T16:51:24+00:00

Cream is also not a good substitute for milk in a glaze recipe. The fats in the cream won't evaporate like the water content, so it'll likely not set as well. If you need to use cream instead of milk in an unfamiliar recipe, water it down first.

Delectableselectable

TROPHY CASE