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Post by Killer Goldfish on Oct 8, 2024 8:08:23 GMT -5
They look tasty nonetheless.  Absolutely delicious, in fact. You can't even tell that the cheese is nondairy. |
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Post by Killer Goldfish on Oct 9, 2024 20:02:18 GMT -5
Now these sound really good.  |
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Post by Deeky on Oct 9, 2024 20:12:49 GMT -5
Now these sound really good. I have questions. |
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Post by Dr. Kobb on Oct 10, 2024 7:56:30 GMT -5
Now these sound really good. I have questions. Don't worry Deeks. I don't think any real ghosts were harmed. |
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Post by Killer Goldfish on Oct 10, 2024 12:17:53 GMT -5
 Just a small experiment. I wanted to make a poke cake for the boss's birthday and decided to try to make the pudding using a box of instant plus 2 cups of Country Crock plant cream, because I obviously wouldn't keep cow squeezin's in the house. The texture is very much like whipped cream, as I should have expected, but strikingly not very chocolatey. Plant milk simply doesn't work well with instant pudding. Don't tell me I have to buy cow's milk and not get any of the cake! |
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Post by Killer Goldfish on Oct 10, 2024 20:53:30 GMT -5
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Post by Killer Goldfish on Oct 13, 2024 13:28:14 GMT -5
Now these sound really good. They had these at the grocery store. Nothing enrobed in white chocolate is ever going to remind me of toast, but there's a faint cinnamonny aftertaste in the wafer layer that is rather pleasing. Overall, though, these are just too bland. |
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Post by Killer Goldfish on Oct 17, 2024 18:04:50 GMT -5
I think my decision is made. When CA left the agency and I became the person on the birthday-club list who makes a birthday cake for the director. I think I should just go with a lemon-poppyseed sheet cake, only I will make the frosting green, embed chewing-gum eyeballs in it and surround those with fake blood. Her birthday is right before Halloween. I was thinking about salted-caramel icing but it might not turn the right shade of green. Lemon I can do.
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Post by Killer Goldfish on Oct 18, 2024 18:32:51 GMT -5
Making another batch of oven-fried okra with another sack of instant lime-cilantro rice. Finally have my appetite back after that wretched virus that appears to have started with my NovaVax shot.
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Post by Killer Goldfish on Oct 21, 2024 8:57:33 GMT -5
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Post by Killer Goldfish on Oct 26, 2024 7:51:45 GMT -5
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Post by Killer Goldfish on Oct 27, 2024 21:50:02 GMT -5
Here's the boss's birthday cake:  |
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Post by Marxo Grouch on Oct 29, 2024 22:55:31 GMT -5
What's everyone's favorite?
Mine's probably lentil, believe it or not.
It'd probably be a toss-up for me between lentil and French onion, although I like quite a few of those. My brother has raved about pho, but I've never had it. Also, the best bowl of minestrone I ever had was at a restaurant in Kyoto, bolstering the idea that the Japanese do everything better. |
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Post by Killer Goldfish on Oct 30, 2024 23:05:44 GMT -5
Ready for the party tomorrow...  |
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Post by Killer Goldfish on Nov 9, 2024 18:57:35 GMT -5
I thought limas sounded good for dinner, but halfway through heating them I went off the reservation and added a can of corn.
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Post by Killer Goldfish on Nov 10, 2024 14:20:55 GMT -5
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El Santo
Cock Goddess
Posts: 579 
Likes: 455
Role: Top
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Post by El Santo on Nov 11, 2024 10:08:49 GMT -5
Coconut rice:
For each cup of rice, add 1 cup of water, 1 12-ounce can of coconut water, and 1 12-ounce can of coconut cream. Note that it is vitally important to use Southeast Asian-style coconut cream, rather than Latin American-style; around here, that means Thai Kitchen and not Goya, but who knows what's at your grocery store? Use the Latino stuff, and it comes out just repulsively sweet. Whisk the shit out of the pot as it heats to a boil, so as to suspend the solids from the coconut cream. Once the liquid is boiling, reduce the heat a bit, and let it cook uncovered until there's just enough liquid left to make the rice grains want to stick together. You'll need to stir it once in a while (and more frequently as the boil-off proceeds) to prevent the carbohydrates from burning at the bottom of the pot.
This stuff isn't substantial enough to eat by itself, but it makes a lovely side dish for almost any Southeast Asian-, Polynesian-, or Caribbean-inflected meal. The last time I made it, I paired it with huli-huli meatloaf.
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Post by Killer Goldfish on Nov 11, 2024 12:36:53 GMT -5
Coconut rice: For each cup of rice, add 1 cup of water, 1 12-ounce can of coconut water, and 1 12-ounce can of coconut cream. Note that it is vitally important to use Southeast Asian-style coconut cream, rather than Latin American-style; around here, that means Thai Kitchen and not Goya, but who knows what's at your grocery store? Use the Latino stuff, and it comes out just repulsively sweet. Whisk the shit out of the pot as it heats to a boil, so as to suspend the solids from the coconut cream. Once the liquid is boiling, reduce the heat a bit, and let it cook uncovered until there's just enough liquid left to make the rice grains want to stick together. You'll need to stir it once in a while (and more frequently as the boil-off proceeds) to prevent the carbohydrates from burning at the bottom of the pot. This stuff isn't substantial enough to eat by itself, but it makes a lovely side dish for almost any Southeast Asian-, Polynesian-, or Caribbean-inflected meal. The last time I made it, I paired it with huli-huli meatloaf. Huli-huli meatloaf? |
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El Santo
Cock Goddess
Posts: 579
Likes: 455
Role: Top
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Post by El Santo on Nov 11, 2024 13:26:36 GMT -5
Coconut rice: For each cup of rice, add 1 cup of water, 1 12-ounce can of coconut water, and 1 12-ounce can of coconut cream. Note that it is vitally important to use Southeast Asian-style coconut cream, rather than Latin American-style; around here, that means Thai Kitchen and not Goya, but who knows what's at your grocery store? Use the Latino stuff, and it comes out just repulsively sweet. Whisk the shit out of the pot as it heats to a boil, so as to suspend the solids from the coconut cream. Once the liquid is boiling, reduce the heat a bit, and let it cook uncovered until there's just enough liquid left to make the rice grains want to stick together. You'll need to stir it once in a while (and more frequently as the boil-off proceeds) to prevent the carbohydrates from burning at the bottom of the pot. This stuff isn't substantial enough to eat by itself, but it makes a lovely side dish for almost any Southeast Asian-, Polynesian-, or Caribbean-inflected meal. The last time I made it, I paired it with huli-huli meatloaf. Huli-huli meatloaf? Just my regular meatloaf recipe with huli-huli sauce (a Hawaiian preparation made from soy sauce and pineapple juice) in place of the barbecue sauce (which I normally use in place of ketchup). |
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Post by Killer Goldfish on Nov 11, 2024 15:45:59 GMT -5
Hmm, sounds good, no matter how sweet the rice comes out...
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