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ya'll have been so beautiful i needed a nightcap so i made myself a White Texan 2 oz kahlua, 1 oz bourbon, 1 oz heavy cream, 1/2 oz of ranch dressing stirring was not working so i threw it in the shaker and it looks better even if i didnt want to change out glasses for a ~clean picture~ it's surprisingly pretty good!! with the cream, the ranch dressing is more like the vermouth of dairies, adding just a bit of spice and acidity
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# ? Jun 12, 2017 06:18 |
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# ? May 13, 2024 10:04 |
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mormonpartyboat posted:ya'll have been so beautiful i needed a nightcap quite nice!
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# ? Jun 12, 2017 06:21 |
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Lindsey O. Graham posted:shrimp: gently caress whwats the smiley for horny again
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# ? Jun 12, 2017 06:22 |
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Duscat posted:First, we prep some accompaniments. Lime ranch butter is exactly what it sounds like: i think your entries are lovely those orbs look so delicious
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# ? Jun 12, 2017 06:23 |
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duscat there is a thing in hawaiian cooking called poi balls which is like one part sweet rice flour, one part poi, and 1/2 part sugar and you fry it and it is loving astonishing im wondering if there is a way to make mountain dew pudding instead of mountain dew jello? or maybe adding more gelatin, then breaking up the jello, like putting it in a bag and then mashing it to give it a gooey consistency rather than firm consistency? i really want to see fried mountain dew balls and i might try a few incredibly stupid things that might end with me dying to do so
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# ? Jun 12, 2017 06:27 |
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mormonpartyboat posted:duscat there is a thing in hawaiian cooking called poi balls which is like one part sweet rice flour, one part poi, and 1/2 part sugar and you fry it and it is loving astonishing that sounds like an incredibly yummy idea, but please stay with us while exploring, lol
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# ? Jun 12, 2017 07:51 |
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mormonpartyboat posted:gently caress whwats the smiley for horny again
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# ? Jun 12, 2017 09:39 |
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al's offerings are some of the best posts ive ever seen on these forums in over a decade, god dam,n
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# ? Jun 12, 2017 14:47 |
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kumba posted:al's offerings are some of the best posts ive ever seen on these forums in over a decade, god dam,n Agreed. I'm disgusted and fascinated. Art. The Senator's, though, beautiful and probably delicious. MPB, ilu, but oh my God, hon. White Texan. No.
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# ? Jun 12, 2017 14:54 |
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All these entries are amazing but to be perfect they should really be required to use the Euro variant of Cool Ranch:
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# ? Jun 12, 2017 15:09 |
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i think you mean
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# ? Jun 12, 2017 15:10 |
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this thread should probably get a front page article about it lmebo
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# ? Jun 12, 2017 16:41 |
those are some drat fine fried orbs i apologize for overlooking their magnificence
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# ? Jun 12, 2017 22:40 |
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i might do another round, esp if it'll get more people to join in
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# ? Jun 13, 2017 00:04 |
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Man, you guys are creative. Al's dishes frighten me. I think it's the drop of blood that pushes the concept a little beyond the edge for me. Awesome plating though. I'm definitely going to try those fritters sometime. Doritos seem to lend themselves really well to fried batters. I bet Mountain Dew pudding would be doable with simple corn starch, or a Nordic style translucent berry soup with potato starch. For frying, you might be able to insulate the jello like the ice cream in Baked Alaska, where the meringue is an intermediate layer that ends up kind of half-cooked. Maybe if you skewered your Jello cubes, dipped them in meringue and just halfway froze them, and then dipped in a thin layer of batter and fried very quickly? But I think the biggest challenge in flavoring things with Mountain Dew is that it actually doesn't have all that much flavor when used as an ingredient. I couldn't really taste it in the crust on those jello balls, even though it was the only liquid in the batter, and the jello was pretty bland as a filling. I think you'd have to reduce it, but I don't know if prolonged heating would make those brominated fatty acids do something funky! Maybe you could get your hands on some syrup from a soda fountain...
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# ? Jun 13, 2017 00:45 |
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the poi balls are just the poi and flour (and sugar) mixed completely and you end up with a crispy outside and gooey inside kinda like in this lovely pic might be easier to go for that kind of a thing than a battered orb of mountain dew also reducing it sounds so horrific that i think it might be better than gelatin. reduce it to a third, where its almost a syrup, then add a bit of flour and sugar and go i might need to buy a pot that i intend to destroy if im gonna do that tho
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# ? Jun 13, 2017 00:51 |
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mormonpartyboat posted:the poi balls are just the poi and flour (and sugar) mixed completely and you end up with a crispy outside and gooey inside kinda like in this lovely pic that looks yum also, some scientists are in this thread, lol!
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# ? Jun 13, 2017 00:57 |
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I ran a few pudding experiments. Will let you know when they've chilled, but probably not until tomorrow.
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# ? Jun 13, 2017 01:28 |
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mormonpartyboat posted:battered orb of mountain dew also you guys went all out, you absolute ledges
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# ? Jun 13, 2017 01:31 |
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mormonpartyboat posted:the poi balls are just the poi and flour (and sugar) mixed completely and you end up with a crispy outside and gooey inside kinda like in this lovely pic yeah, that looks like it could work. definitely need to reduce it though! or buy one of these
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# ? Jun 13, 2017 01:34 |
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Duscat posted:I ran a few pudding experiments. Will let you know when they've chilled, but probably not until tomorrow. so official! rapt attention on this experiment
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# ? Jun 13, 2017 02:30 |
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mormonpartyboat posted:i might do another round, esp if it'll get more people to join in same. appetizer
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# ? Jun 13, 2017 03:53 |
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Al! posted:same.
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# ? Jun 13, 2017 03:55 |
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Can you reduce mountain dew down a lot and use it like a syrup?
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# ? Jun 13, 2017 04:37 |
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right??!! iron chef cspam>art division>master class>al!
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# ? Jun 13, 2017 04:40 |
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hakimashou posted:Can you reduce mountain dew down a lot and use it like a syrup? i don't see why not, but i've never tried it
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# ? Jun 13, 2017 04:41 |
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Al! posted:same. I remember this part of kings quest ii, poo poo was hard
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# ? Jun 13, 2017 04:44 |
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Lindsey O. Graham posted:i don't see why not, but i've never tried it I've had yuzu creme brulees before at a really nice japanese restaurant and they were excellent, I wonder if mountian dew creme brulee would be any good. I'm making pots de creme/ creme brulee in my sous vide this week maybe i'll get a bottle of mountain dew and reduce it down and add it to one of them.
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# ? Jun 13, 2017 04:52 |
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entre
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# ? Jun 13, 2017 05:03 |
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dessert
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# ? Jun 13, 2017 05:22 |
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hakimashou posted:I've had yuzu creme brulees before at a really nice japanese restaurant and they were excellent, I wonder if mountian dew creme brulee would be any good. give us pictures! we need them for sustenance and joy! no really it sounds yummy, and i'm curious
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# ? Jun 13, 2017 05:39 |
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Al! posted:entre Al! posted:dessert so pretty!!!! i am lovin the artwork!
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# ? Jun 13, 2017 05:40 |
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Al! posted:dessert drat this would be a good av
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# ? Jun 13, 2017 05:50 |
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Pudding break! All recipes were made with 1 tbsp thickener to a cup of Mountain Dew except for xanthan gum which was 1/4 tsp to a cup. Potato starch: This has a consistency like a Swedish blueberry soup. The sweetness is about right, and the flavor is delicate and lemony. Nice translucent color, not cloudy. I could finish this. Tapioca starch: I may have used too much starch. Very soft but strong texture, it yields under the spoon but won't break, and you have to fight to get a chunk out. Reminds me of toy slime from the 80s. The flavor is ok, but the texture is unappetizing. Could be useful for grossing out the kids on Halloween. Xanthan gum (1/4 tsp per cup, not heated): This feels a bit like instant pudding, perhaps a bit slimy, and very soft. It tastes fine. Interestingly, there is a little bit of carbonation still left in the gel, so it tastes more sour than the others. I wouldn't serve this as is though, it feels thin. Xanthan gum (1/4 tsp per cup, heated just to boiling): About like the above, but with the carbonation removed. Now that I have this to compare, the unheated version feels just a little chalky, like some of the xanthan gum didn't quite dissolve or activate or whatever. This one is smooth and clean. Perhaps with more gum this would be a serviceable pudding. Cornstarch & Nido: I thought I'd try a milk pudding, but since Mountain Dew is so dilute you can't usefully add it to milk, I thought I'd add powdered milk to it instead. The result is fairly pudding-like, and adding an egg to make a custard would probably improve it a lot. The powdered-milk flavor does come through even after it sat in the fridge overnight. I accidentally added 33% more than the tin called for. This is palatable but not great. Conclusion: Recipe for Swedish Mountain Dew soup: - 2 cups Mountain Dew - 2 tablespoons cornstarch Mix and heat to boiling, chill, and serve.
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# ? Jun 13, 2017 19:43 |
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# ? Jun 13, 2017 21:30 |
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Grizzled Patriarch posted:drat this would be a good av its up for grabs
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# ? Jun 14, 2017 03:45 |
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you guys should perfect and compile all of the recipes into a CSPAM cookbook and sell for chairty, RAINN or something
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# ? Jun 14, 2017 18:47 |
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probably enough talent in CSPAM for graphic design, etc, to get one complied and published
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# ? Jun 14, 2017 18:47 |
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RAINNCH also im going to go shopping today and see if i can make a beautiful mountain dew syrup
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# ? Jun 14, 2017 19:39 |
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# ? May 13, 2024 10:04 |
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mormonpartyboat posted:RAINNCH perfect
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# ? Jun 14, 2017 19:59 |