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Bon Appétit |OT| Forum Poster Attempts To Make Gourmet Thread
- Thread starter Deleted member 18944
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yeah twinkies in concept are just sponge cakes filled with cream
gushers however are indeed chemical food projects
gushers however are indeed chemical food projects
because i know one of you would want this
I couldn't stop laughing hahaha
i was chastised by a friend because i insisted ricotta has to be in a lasagna cuz thats how i grew up eating it
honestly after making it with bechamel it's like 10x better, fuck ricotta
Lasagna with Bechamel-sauce is how I learned to make Lasagna. I do it with Ricotta sometimes now too, but I think I prefer it with Bechamel.
Oh yeah. Would be interesting also to see her make Mini Wheats or Shreddies (even though they suck).
I should make his recipe, ngl I haven't had lasagna since my grandmother died so this might be the push I need to make it myself.
I have never made lasagne without béchamel. What would you use instead?
Okay, I see where you're coming from, but that's gonna be a hard pass from me :)
Don't you shame me. First time for everything. I'v made it from scratch before but cannot be arsed to do so this time. I've already got a bitching Bolognese in the freezer. My Bolognese >>> Chris's
As a Greek pastichio lover who has been cursed with the lie that is boxed bechamel,
ALSO BEN AND JERRY OMG
i want to be chris morocco when i grow up
also mint chip is the beeest normal ice cream flavor
also mint chip is the beeest normal ice cream flavor
Terrible episode. Claire didn't struggle at all! /s
Anytime I go to one of those cold slab/creamery places (which I call slabberies), I get coffee ice cream with pistachios folded in. So, I was yelling at my screen when Claire was asking for suggestions for flavors. I was disappointed, but I still have that flavor all to myself. And, yes, that BA ice cream art is amazing.
Anytime I go to one of those cold slab/creamery places (which I call slabberies), I get coffee ice cream with pistachios folded in. So, I was yelling at my screen when Claire was asking for suggestions for flavors. I was disappointed, but I still have that flavor all to myself. And, yes, that BA ice cream art is amazing.
I want an entire Claire ice cream franchise.
Can't deal with the BA chefs not liking double brownie but if Claire made my favorites then i'd buy it
Can't deal with the BA chefs not liking double brownie but if Claire made my favorites then i'd buy it
They heard people like y'all. They were like, "We promise we don't torture her!!!"
They were all spot on regarding the original flavours, in my opinion. They're all way too sweet and just too much.
If you thought that was bad watch the jelly bean one.
That's the best one!
ben and jerrys is too sweet and something like phish food is definitely too much in theory but damn i have always loved their ice cream since i was a tiny child
also i have been to the factory four times because eh, you live in vermont what are ya gonna do
also i have been to the factory four times because eh, you live in vermont what are ya gonna do
What?
I don't understand. Isn't Ben and Jerry's just ICE CREAM? Why is this a Gourmet Makes? I'm really confused.
(that said I will allow it because MINT-FUCKING-CHIP, CLAIRE)
Also it's almost like BA knew people would riot after Jelly Belly nearly destroyed Claire and had this ready to go to mollify the crowds.
I don't understand. Isn't Ben and Jerry's just ICE CREAM? Why is this a Gourmet Makes? I'm really confused.
(that said I will allow it because MINT-FUCKING-CHIP, CLAIRE)
Also it's almost like BA knew people would riot after Jelly Belly nearly destroyed Claire and had this ready to go to mollify the crowds.
If you haven't had homemade ice cream I can see how this would be hard to understand, but it's basically on another level entirely. It also takes a fair amount of know-how when it comes to distilling the flavors you want and getting it right early on. That's the gourmet part, really.
The issue might actually be that I haven't had Ben and Jerry's recently. I've been getting into homemade ice cream over the past few years and even bought a standalone(-ish) machine to replace the stand mixer freezer bowl I was using before. It was harder to keep the bowl cold long enough and the stand mixer introduces a lot of air for a fluffier ice cream that doesn't feel particularly gourmet (though it's nice in its own way). But it's winter so I haven't tried the new ice cream mixer yet.
I just assumed Ben & Jerry's would just be higher fat and/or less air to make a denser ice cream. But hey, maybe this is why I don't get to decide on Gourmet Makes subjects!
Of course the ice cream machines play ice cream truck tunes. Of course.
Now if you'll excuse me, I shall be heading to the freezer and grabbing some vanilla bean Haagen Dazs.
Now if you'll excuse me, I shall be heading to the freezer and grabbing some vanilla bean Haagen Dazs.
Started watching Gilmore Girls with the missus and we spotted Brad Leone making some cameos
They even talk about making preserves lmao
They even talk about making preserves lmao
Somewhat tangential but:
Is there a "correct" way to soften a pint of ice cream to optimal consistency? This feels like the kind of thing some overly aggressive professional chef weighed in on that everyone lost their minds over in a way that I can benefit from.
Is there a "correct" way to soften a pint of ice cream to optimal consistency? This feels like the kind of thing some overly aggressive professional chef weighed in on that everyone lost their minds over in a way that I can benefit from.
i just think it achieves optimal consistency when you have it out of the fridge for 5-10 minutes
i experience this in real time because i just eat out of the pint
i experience this in real time because i just eat out of the pint
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