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Food and Drink Essential to sustain life; near the top of the hierarchy of needs

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Old 12-17-2008, 10:13 PM   #91
busterb
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Ali. A great looking cake. I've got all the junk together for date nut bread, to be baked in the small Bunt pans. 6 per pan= 12. Maybe. If this goes bad, I'll be unhappy. The cost of 2 cups of nuts + 4 cups of dates.
Think I'll check the fruitcake seasoning, again.
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Old 12-18-2008, 10:48 AM   #92
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Ali, that cake is beautiful. How will you bear to cut it?
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Old 12-18-2008, 02:00 PM   #93
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Your fruitcakes are gorgeous!!!

Yeah, those balls are 'heavy', but sooooooo yummy. You eat one. Then you walk away. Then you come back and eat another the next time you pass through the kitchen. Then you put them in the fridge. Then later you need to get the milk, and see them, and take out 2, one for now one for later. After you eat them both back to back, you force yourself to go to the basement to fold laundry to get out of the kitchen...

I should rename them PB Debbil Balls .
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Old 12-18-2008, 04:38 PM   #94
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Quote:
Originally Posted by dar512 View Post
Ali, that cake is beautiful. How will you bear to cut it?
We've managed to cut every one before. I don't think this one will be any different.

Besides, the funnest part for me is watching people enjoy eating it.
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Old 12-18-2008, 04:39 PM   #95
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LR...I think if my digestion was normal I'd be having the same troubles with those things. As it is I'm having a hard time keeping them away from the kids. lol
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Old 12-21-2008, 03:13 AM   #96
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Originally Posted by Sundae Girl View Post
I have no idea!
Crusts... is that the same as bases?
Because I like a biscuit base on a cheesecake...

I think I am too far away for any of this to make sense!
As you heard, yes, I think it is. Only it goes up the sides of the pie pan too, like a short crust.

To be sure about it, look at the lemon meringue pie recipe in Most Recent Recipe; it's got the crumb crust. Very easy really: pulverize graham crackers, add a little sugar, mix in melted butter until the texture and appearance reminds you exactly of beach sand just damp enough for sandcastles, and smooth it into place in the pie pan with the back of a spoon, cook a few minutes at 350 F. Don't press it in really hard or you may have real trouble getting slices up out of the pan after baking. Just medium firm, so it stays where you want it.
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Old 12-22-2008, 11:56 PM   #97
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Quote:
Originally Posted by glatt
This is the recipe for the curried walnuts I sent for Cellar secret santa...
Oh wow, I made a batch of these today and they are awesome! The plan was to give little containers of them to all my relatives on Christmas, and I had to force myself to package them up before I accidentally ate them all. Tell Mrs. Glatt that our house is stealing her Christmas tradition from here on out.
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Old 12-23-2008, 05:12 AM   #98
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pickles, ick. I would not favor someone who gave me pickled anything for Christmas.
Oh, I would.

I pickle everything from eggs (British pub style - mmmmm) to onions to japaleños to New Orleans pickle meat (for cajun red beans and rice).

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Old 12-23-2008, 07:10 AM   #99
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I love anything pickled. Saying that, I've never had pickled walnuts. Not being big on nuts anyway, they might be a step too far.

The pickles are out in force in the fridge right now. Onions, beetroot, red cabbage, and gerkins. In the cupboard are Branston pickle and piccalilli. Oh and my jalapenos I suppose (never really thought of them as pickles but of course you're right).
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Old 12-23-2008, 09:50 AM   #100
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Originally Posted by Clodfobble View Post
Oh wow, I made a batch of these today and they are awesome! The plan was to give little containers of them to all my relatives on Christmas, and I had to force myself to package them up before I accidentally ate them all. Tell Mrs. Glatt that our house is stealing her Christmas tradition from here on out.
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Old 12-23-2008, 07:30 PM   #101
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I won't go so far as saying New Orleans pickle meat (for cajun red beans and rice).. But pickeled meat is the bee's knee for red beans and rice.
What I'm trying to say is, a coonass thing. Not just NO. And great for cooking any dried beans.
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Old 12-23-2008, 09:46 PM   #102
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Mmmmmm...pickled pork...
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Old 12-24-2008, 09:46 PM   #103
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Here is Our Xmas Feast ,


I been needen that Pate Taste !!
The Gouda and the Sweet Hot mustard was the Stand out !!


The Tradition Continues !!!!!
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Last edited by zippyt; 12-24-2008 at 09:54 PM.
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Old 12-24-2008, 10:42 PM   #104
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Aw man, is that the farmer cheese that burns the lining of your nostrils out? I love that stuff...
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Old 12-24-2008, 10:59 PM   #105
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Naa this farmers cheese is be nine , smooth suttle easy to eats stuff
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