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If I remember my dough in a tube sizes correctly wouldn't the triangles be way too big for lil smokies?
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Dec 22, 2021 04:38
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Guildenstern Mother posted:I impulse bought 2 packs of cocktail weenies because they were on sale. I made the standard 'weenies in sweet/spicy bbqish sauce', any ideas on something not that to do with them? I'm drawing a blank. Bake them with sauerkraut
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Dec 22, 2021 04:42
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Guildenstern Mother posted:If I remember my dough in a tube sizes correctly wouldn't the triangles be way too big for lil smokies? Anne Whateley posted:Buy a tube of crescent rolls. Cut into 3 triangles per precut triangle, wrap dogs, bake, no regrets. Anne Whateley fucked around with this message at 04:51 on Dec 22, 2021 |
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Dec 22, 2021 04:49
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i like nice words
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In my defense I'm asking about what to do with lil smokies that I impulse bought, it can be assumed I'm probably high. That's no excuse for skimming posts though, my bad. edit: Not sure if I'm weenie measuring levels of anal, I hope not.
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Dec 22, 2021 04:53
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Guildenstern Mother posted:I impulse bought 2 packs of cocktail weenies because they were on sale. I made the standard 'weenies in sweet/spicy bbqish sauce', any ideas on something not that to do with them? I'm drawing a blank. Eat them cold out of the package in the dark while contemplating god/humanity/death
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Dec 22, 2021 09:29
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Guildenstern Mother posted:I impulse bought 2 packs of cocktail weenies because they were on sale. I made the standard 'weenies in sweet/spicy bbqish sauce', any ideas on something not that to do with them? I'm drawing a blank. Wrap them in bacon then cook them in the oven. British pigs in blankets
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Dec 22, 2021 10:42
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Guildenstern Mother posted:I impulse bought 2 packs of cocktail weenies because they were on sale. I made the standard 'weenies in sweet/spicy bbqish sauce', any ideas on something not that to do with them? I'm drawing a blank. We usually go for beanie weenies or my in laws "sausage stew."
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Dec 22, 2021 16:29
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Watching this drat fool dump quart after quart of All-In-One seasonings into a pot for a shrimp or crab boil  and page after page of loving morons in the comment stream "awww yeah this is the best thing ever 🤤🤤🤤🤤🤤🤤" https://www.youtube.com/watch?v=GmwArjmoAW8 https://www.youtube.com/watch?v=DnlnGq0EbFo https://www.youtube.com/watch?v=ZKCmABYFQZ0 I find a few others over spicing the same way. is this just a thing? https://www.youtube.com/watch?v=K2d5sZBQrC4
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Dec 22, 2021 18:20
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I think there are two main factors that make it somewhat less outrageous 1) you're boiling it, most of the seasoning stays in the liquid. I know when I do cocktail shrimp on the stove, and it says like 2 Tbsp of Old Bay for a pound of shrimp, you aren't tasting the Old Bay. 2) he's legit making like 10 lbs of shrimp, 10 lbs of crabs, 15 lobsters, and that's after God knows how many pounds of corn and potatoes. If you do the math, I think it's spread out more than you might expect That said, it still looks over the top. That said, he can invite me over any day
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Dec 22, 2021 20:17
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Having been to more than a handful of crawfish boils, that water needs to be heavily spiced to impart any flavor. I don't see any problems. The bottles of lemon juice are new to me, but gently caress it, I'd give it a shot.
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Dec 23, 2021 09:04
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Do you freeze the boiling water (for lack of a better word) for next time? Because that looks like at least $75 worth of juice and spices.
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Dec 23, 2021 09:23
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veni veni veni posted:Do you freeze the boiling water (for lack of a better word) for next time? Because that looks like at least $75 worth of juice and spices. It was like, $400 to $500 worth of ingredients. I don’t know if I would risk ruining an event and hundreds of dollars of ingredients because I’m too cheap to use fresh spices.
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Dec 23, 2021 14:51
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Guildenstern Mother posted:In my defense I'm asking about what to do with lil smokies that I impulse bought, it can be assumed I'm probably high. That's no excuse for skimming posts though, my bad. GWS General Chat: Weenie Measuring Levels of Anal, I hope not.
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Dec 23, 2021 17:38
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Discussion > Goons With Spoons > ruining an event and hundreds of dollars of ingredients because I’m too cheap to use fresh spices. ( Too bad it won't fit)
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Dec 23, 2021 23:01
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Just freeze ten gallons of water and use it again later.
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Dec 24, 2021 00:42
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PSA: mixing up your N2O and CO2 cartridges is not ideal when you want to make sweet whipped cream. BUT if you serve it on chocolate mousse with raspberry syrup, everyone will imagine that the tartness is intentional. That is, until you serve yourself last, get a taste, and burst out laughing of embarrassment. It wasn't too bad and will make a funny story, I think!
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Dec 25, 2021 04:46
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I don’t know if it was this thread, but thanks to whoever recommended the ATK tv show cookbook. This thing is an insane amount of recipes for $20.
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Dec 26, 2021 02:28
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What’s everyone’s favorite cookie to bake?
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Dec 27, 2021 03:53
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Same Great Paste posted:What’s everyone’s favorite cookie to bake? I make a chocolate chocolate chip with toffee bits every christmas, as a roundabout means of self-harm Oh, and red velvet cookies with white chocolate chunks
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Dec 27, 2021 04:05
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Chocolate chip. No questions.
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Dec 27, 2021 05:53
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Peanut butter cookies, mostly because I can't have them very often (allergic person in the household).
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Dec 27, 2021 13:33
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Chocolate chip or if feeling fancy sablés with cocoa nibs. Really any cookie is great though.
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Dec 27, 2021 16:31
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Weed cookies
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Dec 27, 2021 17:37
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I love making spritz cookies with the cookie gun thing. I have tried to find a GF version, but so far have failed abjectly. I make them now it's friend's kitchens where I don't have to feel paranoid about random flour getting around... Little trees, Snowflakes, etc. Gf ones look melty
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Dec 27, 2021 19:12
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I'm gonna go make the chocolate chip cookies I'd been meaning to make for weeks right now. Thanks for the motivation!
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Dec 28, 2021 07:50
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https://twitter.com/galgracen/status/1479568620501934080?s=21 Mama Mia
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Jan 8, 2022 04:00
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For those who just read via bookmarks, we've got a new ICSA starting!
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Jan 8, 2022 11:48
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Trip report: Ninja Creami I had some extra Best Buy rewards to spend, so I took a flyer on the Ninja Creami which is essentially a consumer pacojet. I had very low expectations for it considering it’s 1/20th the price of a pacojet. Last night made ice cream (using frozen commercial eggnog) and sorbet using the recipe included. The sorbet was shockingly smooth, with no discernible grain. The ice cream wasn’t quite as smooth, but was drat near what I’d expect if I had churned it traditionally. I honestly expected the sorbet to be more like a granita but came away quite impressed. The ice cream probably needed more sugar to get the right texture (and sweetness level for a frozen custard), but overall was quite enjoyable. Cleanup is super easy as well. Based on my first run with it, I am very pleased.
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Jan 11, 2022 19:23
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I got a creami for Xmas from my partner and her mother. I've used a pacojet a lot in various kitchens I've worked in. It's loud as poo poo but so is a pacojet. This thing does a pretty good job replicating the pacojet results. The recipe book is OK but they lean on the use cream cheese as a texture modifier a lot. The biggest hit so far was popcorn ice cream my partner never heard of it before now she says it's her favorite I've really only used th ice cream and sorbet programs so far.
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Jan 11, 2022 22:04
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drat I kind of want one now Also remind me not to accidentally call it the ninja iCream
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Jan 11, 2022 22:08
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That is kind of a serendipitous timing for a thought I had while high as gently caress the other night So like, I should preface this with a story I guess, but when I was living in Japan for a year, one time I was in the grocery store and found this bottle of Dole banana something that I'd call juice, but I don't know how to juice a banana. I have had banana milk, and it didn't taste the same. This just tasted like actual banana though, not like milk with artificial banana flavor. Anyway, the bottle had a tag on it saying to mix it with kahlua, and I did, and it was loving delicious. I haven't found anything that replicates the banana "juice" or whatever, so the other night I was thinking what if I just made banana ice cream using the "just make ice cream out of ripe bananas, that's it" recipe, but add some kahlua or coffee from a moka pot to it? I would be just tickled if one of you could try making a frozen treat based around banana and kahlua and tell me if this thing could make something that tastes good and is smooth using actual bananas. For science
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Jan 11, 2022 22:11
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You could just blend frozen bananas with a little Kahlua, that should work fine, at least if you have a decent blender. You should be able to get an ice cream-ish texture if you don't add too much liquid
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Jan 11, 2022 22:21
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mystes posted:You could just blend frozen bananas with a little Kahlua, that should work fine, at least if you have a decent blender. You should be able to get an ice cream-ish texture if you don't add too much liquid poo poo I DO have a decent blender, I have one of those 3HP Cleanblend things! Oh I'm freezin' bananas tonight boiz
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Jan 11, 2022 22:26
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5 overripe bananas 3 cans coconut milk 2 cups sugar 1 cup coffee 4oz coffee liqueur Best ice cream ever
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Jan 11, 2022 22:32
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I used to make smoothies with my immersion blender and frozen bananas, so it’s definitely doable to get something at least of milkshake consistency out of it without an ice cream maker.
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Jan 11, 2022 23:59
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Eeyo posted:I used to make smoothies with my immersion blender and frozen bananas, so it’s definitely doable to get something at least of milkshake consistency out of it without an ice cream maker. I actually have an ice cream maker, I just am really disappointed with the core's ability to stay cold through the whole churn. Terrible end result in the texture, every time. pile of brown posted:5 overripe bananas This looks rad and makes me want to burn some bits of sugar on a silicone mat to make toffee crumbles for it
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Jan 12, 2022 00:02
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signalnoise posted:I actually have an ice cream maker, I just am really disappointed with the core's ability to stay cold through the whole churn. Terrible end result in the texture, every time.
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Jan 12, 2022 00:04
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Yeah, you really need to have your base at near freezing temperatures when you put it in the ice cream maker. Especially so with one of those freezer bowl types.
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Jan 12, 2022 00:17
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Should I pour it into the core and then stick it back in the freezer for a bit before I start churning or something?
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Jan 12, 2022 00:20
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No, chill it separately otherwise you’re adding heat to the freezer bowl. And some would probably freeze hard. If it’s a custard base that starts hot, I would give it minimum of six hours in the back of the fridge (once it’s cool enough to go in the fridge, that is). The goal is to minimize the warming of the freezer bowl and also allow the crystals to form more quickly. This should result in a quicker churn as well as a much smoother end product.
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Jan 12, 2022 00:26
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