Xander ,'Beneath You'
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
I'm gonna have to start reading Batman comics....
ASBAR is NOT Batman.
ASBAR is....
Well, it starts at wrong, and then I just start to swear. There may be occasional horrified giggles, but mostly, it's just swearing.
Fuckin' ASBAR.
Hec, rest assured, we've already seen those a long, long time ago.
OH!
ita, if you like cherries at all, get a bag of frozens, marinate them in brandy, drain and press so they're no longer soggy, chop, and add some to the cupcake batter. (The rest go in the whipped cream that you add on top of the ganache layer just before serving.)
Holy mother of DOG, it's a good variation.
Oh, that sounds glorious, PMM. Not a huge cherry fan, but I had Persian yesterday that had them in the rice. Was pretty good. My friend's rice had currants in it, which was also nice, but I preferred the cherries.
if you like cherries at all, get a bag of frozens, marinate them in brandy, drain and press so they're no longer soggy, chop, and add some to the cupcake batter. (The rest go in the whipped cream that you add on top of the ganache layer just before serving.)That sounds lovely. I need to sneak into Plei's cupboards apparently.
Sadly I am a crap baker. Baking is very, very specific and I tend to skitter off course from a recipe like Gordon Ramsey after an especially powerful espresso and cocaine cocktail.
Sadly I am a crap baker. Baking is very, very specific and I tend to skitter off course from a recipe like Gordon Ramsey after an especially powerful espresso and cocaine cocktail.
Cass is me.
I never try to bake anything more complicated than cupcakes. Sometimes I don't even bother with frosting....
I think I must just have a knack for baking, because I play fast and loose with recipes all the time and it always comes out ok.
Baking is very, very specific
Yeah, baking is so much different from cooking, it sometimes surprises me that people refer to them as the same thing.
I'm not sure if it's connected or not, but with baking, there's a point where you can't really fix or change what you've done - once the stuff is in the oven and the heat starts to work, there's no way back, you have to live with what comes out. You can determine which temperature and when to turn it off, but that's pretty much it. Cooking is much more flexible, all the way through - adding ingredients, adding more of what's in there in order to make a certain ingredient less dominant, changing textures, ways of preparation, ingredients, temperatures, whatever, all throughout the process.
I like them both, but I'm much more careful to stick to a recipe when I'm baking, and play and goof off and improvize a lot more when I'm cooking.
I like them both, but I'm much more careful to stick to a recipe when I'm baking, and play and goof off and improvize a lot more when I'm cooking.
Yep, this.
I'm always slightly surprised when I'm reading older books, like Little Women or Anne of Green Gables, and people bake things without really measuring. Like, it's a bunch of flour, a spoonful or so of baking powder, enough eggs to make it a good texture, and so on. The whole "baking must be precise" is so ingrained in me that I really can't imagine trying to bake by feel like that.