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[#] Wed Jul 07 2010 06:13:05 EDT from dothebart @ Uncensored

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Fr Jul 02 2010 15:11:32 EDT von rudolf @ Uncensored

it's time to make ice cream, make folks gain weight

I've seen on tv that vanillia is 200 - 300 cal a ball and choclate is 300 to 400...



[#] Fri Jul 09 2010 07:33:46 EDT from triLcat @ Uncensored

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what about bacon-flavored ice cream?



[#] Fri Jul 09 2010 13:14:55 EDT from IGnatius T Foobar @ Uncensored

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How would *you* know what bacon tastes like? :)

[#] Fri Jul 09 2010 13:42:12 EDT from fleeb @ Uncensored

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Maybe she knows what bacon flavor tastes like.

[#] Sat Jul 10 2010 15:43:32 EDT from triLcat @ Uncensored

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I was asking about its caloric content. And I know very well what bacon flavoring tastes like http://tinyurl.com/24abtcx

That's kosher, surprisingly enough.



[#] Sat Jul 10 2010 18:55:48 EDT from IGnatius T Foobar @ Uncensored

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Vegetarian and vegan too, but Bac-O's don't really taste much like real bacon.
They get you into the smoky/salty/crunchy neighborhood, but they don't taste like real bacon.

The same holds true for turkey bacon -- which, along with Bac-O's, I do eat.

[#] Tue Jul 20 2010 12:59:55 EDT from IGnatius T Foobar @ Uncensored

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These are really, really good.


ALMOND BISCOTTI


Ingredients
-----------
2 1/2 cups sugar
2 cups cake flour
1/8 teaspoon salt
1/8 teaspoon baking soda
1 3/4 cups flour
4 large eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
2 teaspoons unsalted butter, room temperature
1 1/2 to 2 cups whole almonds, lightly toasted


Directions
----------
Preheat oven to 300 degrees.

Grease (with butter) and flour 2 large cookie sheets. Combine first
5 ingredients in large bowl of electric mixer. Add eggs, butter,
vanilla and almond extract. Mix just until combined. Stir in
almonds. Transfer dough to well-floured surface. Using well-floured
hands, form into 6 - 1x6 inch logs. Space logs on prepared sheets
(3 logs per cookie sheet).

Bake until light golden brown, about 1 hour (logs will spread and
flatten). Cool slightly. Transfer logs to cutting board.

Using serrated knife, slice
logs on digonal into 1/2 inch wide biscotti.
Pleace biscotti on cookie sheet, cut surface down. Bake until golden
brown, 10-20 minutes. Cool completely on rack. Store in tight container,
in wax paper.

Yield
-----
About 5 dozen. The biscotti will keep for at least 2 weeks and they
also freeze well.

[#] Thu Dec 02 2010 20:17:57 EST from Ladyhawke @ Uncensored

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Now that sounds interesting, bart!  You didn't happen to generate any food porn on that, did you?



[#] Sat Dec 04 2010 16:11:29 EST from dothebart @ Uncensored

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Do Dez 02 2010 20:17:57 EST von Ladyhawke @ Uncensored Betreff: Re:

Now that sounds interesting, bart!  You didn't happen to generate any food porn on that, did you?



hm, sorry no...

otoh, its not looking remotely as phenomenal as it tasted... since it was minced...



[#] Sat Jan 08 2011 16:13:42 EST from IGnatius T Foobar @ Uncensored

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Today I learned that a beverage consisting of hot cocoa with peppermint schnapps is called a "Snuggler."

I also learned that it's INSANELY GOOD.

[#] Sat Jan 08 2011 23:59:35 EST from Ladyhawke @ Uncensored

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Yum!  And adding raspberry syrup makes it even better.



[#] Sun Jan 09 2011 09:15:09 EST from dothebart @ Uncensored

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schnapps - another german word? ;-)



[#] Sun Jan 09 2011 13:42:09 EST from IGnatius T Foobar @ Uncensored

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Yup. We don't have a different word for it here. The bottle I have open right now is Rumple Minze brand -- made in Germany.

[#] Sun Jan 09 2011 13:54:03 EST from dothebart @ Uncensored

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hey, theres gotta be a reason I don't know this ;-)

just en.wikipedia knows it, and google says its "german style schnapps" :-]



[#] Sun Jan 09 2011 18:17:08 EST from dothebart @ Uncensored

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hm, its Scharlachberg, not burg which would be scarlet-mountain instead of -castle.

these guys: office@mixology.eu

are in fact researching wo the actual importer to the US is, and where precisely its manufactured.

they even called the guys in Scharlachberg and got the reply that its not from them.

http://www.mixology.eu/de/forum/spirituosen/rumple-minze

oh, and its got a facebook page?

http://www.facebook.com/pages/Rumple-Minze/266346365591



[#] Sun Jan 09 2011 23:04:13 EST from IGnatius T Foobar @ Uncensored

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Ok, I checked the label on the bottle, and it says that it's made in Canada under license from a German distillery. I guess that counts as "imported" but not really.

Rumple Minze is a liqueur, which probably classifies it as an American style schnapps. It is 100 proof and very tasty. :)

[#] Mon Jan 10 2011 14:07:19 EST from Spell Binder @ Uncensored

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It's definitely very tasty. Especially if you chill it beforehand in a freezer.

[#] Tue Jan 11 2011 00:44:35 EST from Harbard @ Uncensored

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The schnapps we have here are about twice as strong as in Germany.  100 proof = 50% alcohol by volume.  There it is much lower....like 20-30%.  Most of what you get tastes like cough syrup.  The older I get the more I hate the sweet stuff.  The more I apreciate subtle flavors...single malt whiskey.  Pity I can't afford the real good stuff.  The best bargain in single malt is Tomatim..about $24.  My favorite so far is "the Dalmore Cigar Malt", which they don't make anymore.



[#] Tue Jan 11 2011 11:15:21 EST from IGnatius T Foobar @ Uncensored

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I wouldn't drink a liqueur straight up, except perhaps as an after dinner drink (at which point my favorites would be B&B or DiSaronno).

Any other time, a nice single malt would be quite enjoyable indeed.

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