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here's your game intermission reading http://forums.somethingawful.com/showthread.php?threadid=3681766&userid=64910 http://forums.somethingawful.com/showthread.php?threadid=3690075 also watch this. everyone. trust me. https://www.youtube.com/watch?v=o0u4M6vppCI
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Jan 11, 2015 22:36
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| # ¿ May 10, 2024 22:42 |
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blarzgh posted:TFF:
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Jan 11, 2015 22:41
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Top Hats Monthly posted:Let your nose divide my cheeks 
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Jan 11, 2015 22:51
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CharlestheHammer posted:I like how this looks like any old bigfoot photo you see out there. Sasquatch has not been spotted since Luck was drafted and moved to Indianapolis. Fact. Makes you think. THoughts?
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Jan 11, 2015 22:53
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Spoeank posted:McDonalds commemorates 9/11 with their 911 calorie burger it comes with two large un-lined paper cups that gradually lose their structural integrity until they crash, and the small fries next to them inexplicably collapse as well
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Jan 11, 2015 22:54
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while i'd much prefer to beat the pats in the super bowl it would be really, really loving funny if we played the broncos and blew them out by like 5 touchdowns in back to back years
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Jan 11, 2015 22:56
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FeedingHam2Cats posted:this is shaping up to be a really terrible post season much like your posting!! bazinga
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Jan 11, 2015 22:57
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Retail Slave posted:This week is going to be so insufferable with the media drooling over Brady vs. Manning part 6,000,000 makes you think, it was also insufferable when the media was supporting the sit-ins. like, you can't eat here, those are the rules, take it or leave it
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Jan 11, 2015 23:03
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NickRoweFillea posted:i blocked kate upton on twitter because she kept flooding my feed with ads for that lovely game. go broncos you dont need twitter to use google image search also 
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Jan 11, 2015 23:04
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jesus christ
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Jan 11, 2015 23:05
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NickRoweFillea posted:very strong google-fu 
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Jan 11, 2015 23:06
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bomb rear end titties are truly some of the greatest treasures we as humans can appreciate. also, football and sports
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Jan 11, 2015 23:07
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NickRoweFillea posted:paging winkie01, you are needed to girlpost 
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Jan 11, 2015 23:09
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Petite Dinklage posted:Who has stronger bullshit Russell Wilson Bitch
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Jan 11, 2015 23:10
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would, with dick cream. er, wood...stick team.
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Jan 11, 2015 23:15
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blue squares posted:
hooters guy has encyclopedic knowledge of porn quelle suprrise
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Jan 11, 2015 23:16
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the intro to this porno is way better than the actual porn
gingerberger posted:This is the 2nd gayest GDT today. in the spirit of neutrality, here is some genderless porn   and the cake im making tomorrow 
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Jan 11, 2015 23:18
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NickRoweFillea posted:hey man, you got a recipe for that cake birthday layer cake makes 1 (6-inch) layer cake, 5 to 6 inches tall. serves 6 to 8 once we got birthday cake crumbs down, we moved on to our larger quest of making a funfetti cake, canned frosting and all, from scratch. turns out that looking on the side of the cake mix box at the master ingredient list was really helpful in getting the “secret” stuff we couldn’t figure out by taste. 1 recipe birthday cake (recipe below) 1 recipe birthday cake soak (recipe below) 1 recipe birthday cake frosting (recipe below) 1 recipe birthday cake crumb (recipe below) special equipment 1 (6-inch) cake ring 2 strips acetate, each 3 inches wide and 20 inches long 1. put a piece of parchment or a silpat on the counter. invert the cake onto it and peel off the parchment or silpat from the bottom of the cake. use the cake ring to stamp out 2 circles from the cake. these are your top 2 cake layers. the remaining cake “scrap” will come together to make the bottom layer of the cake. layer 1, the bottom 2. clean the cake ring and place it in the center of a sheet pan lined with clean parchment or a silpat. use 1 strip of acetate to line the inside of the cake ring. 3. put the cake scraps together inside the ring and use the back of your hand to tamp the scraps together into a flat even layer. 4. dunk a pastry brush in the birthday cake soak and give the layer of cake a good, healthy bath of half of the soak. 5. use the back of a spoon to spread one-fifth of the frosting in an even layer over the cake. 6. sprinkle one-third of the birthday crumbs evenly over the frosting. use the back of your hand to anchor them in place. 7. use the back of a spoon to spread a second fifth of the birthday cake frosting as evenly as possible over the crumbs. layer 2, the middle 8. with your index finger, gently tuck the second strip of acetate between the cake ring and the top ¼ inch of the first strip of acetate, so that you have a clear ring of acetate 5 to 6 inches tall – high enough to support the height of the finished cake. set a cake round on top of the frosting, and repeat the process for layer 1 (if 1 of your 2 cake rounds is jankier than the other, use it here in the middle and save the prettier one for the top). layer 3, the top 9. nestle the remaining cake round into the frosting. cover the top of the cake with the remaining frosting. give it volume and swirls, or do as we do and opt for a perfectly flat top. garnish the frosting with the remaining birthday crumbs. 10. transfer the sheet pan to the freezer and freeze for a minimum of 12 hours to set the cake and filling. the cake will keep in the freezer for up to 2 weeks. 11. at least 3 hours before you are ready to serve the cake, pull the sheet pan out of the freezer and, using your fingers and thumbs, pop the cake out of the cake ring. gently peel off the acetate, and transfer the cake to a platter or cake stand. let it defrost in the fridge for a minimum of 3 hours (wrapped well in plastic, the cake can be refrigerated for up to 5 days). 12. slice the cake into wedges and serve. birthday cake makes 1 quarter sheet pan 55 g butter, at room temperature (4 tablespoons, 1/2 stick) 60 g vegetable shortening (1/3 cup) 250 g granulated sugar (1 1/4 cups) 50 g light brown sugar (3 tablespoons, tightly packed) 3 eggs 110 g buttermilk (1/2 cup) 65 g grapeseed oil (1/3 cup) 8 g clear vanilla extract (2 teaspoons) 245 g cake flour (2 cups) 6 g baking powder (1 1/2 teaspoons) 3 g kosher salt (3/4 teaspoon) 50 g rainbow sprinkles (1/4 cup) plus 25 g rainbow sprinkles (2 tablespoons) 1. heat the oven to 350°f. 2. combine the butter, shortening, and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. scrape down the sides of the bowl, add the eggs, and mix on medium-high for 2 to 3 minutes. scrape down the sides of the bowl once more. 3. on low speed, stream in the buttermilk, oil, and vanilla. increase the mixer speed to medium-high and paddle for 4 to 6 minutes, until the mixture is practically white, twice the size of your original fluffy butter-and-sugar mixture, and completely homogenous. don’t rush the process. you’re basically forcing too much liquid into an already fatty mixture that doesn’t want to make room for that liquid. there should be no streaks of fat or liquid. stop the mixer and scrape down the sides of the bowl. 4. on very low speed, add the cake flour, baking powder, salt, and the 50 g (¼ cup) rainbow sprinkles. mix for 45 to 60 seconds, just until your batter comes together. scrape down the sides of the bowl. 5. pam-spray a quarter sheet pan and line it with parchment, or just line the pan with a silpat. using a spatula, spread the cake batter in an even layer in the pan. sprinkle the remaining 25 g (2 tablespoons) rainbow sprinkles evenly on top of the batter. 6. bake the cake for 30 to 35 minutes. the cake will rise and puff, doubling in size, but will remain slightly buttery and dense. at 30 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly and the center should no longer be jiggly. leave the cake in the oven for an extra 3 to 5 minutes if it doesn’t pass these tests. 7. take the cake out of the oven and cool on a wire rack or, in a pinch, in the fridge or freezer (don’t worry, it’s not cheating). the cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 5 days. birthday cake soak 55 g milk (1/4 cup) 4 g clear vanilla extract (1 teaspoon) whisk together the milk and vanilla in a small bowl. vanilla extract we use two different kinds of vanilla extract, brown patisse brand and clear mccormick brand. neither is of any fancy caliber, but we use these specific vanilla extracts on purpose because they are the flavor that most people relate to in their baked goods. vanilla beans and fancy vanilla paste do not taste like home to me, but commercial vanilla extract does. we use brown (standard) vanilla extract in 90 percent of our baked goods. it’s the extract that flavors nearly every homemade chocolate chip cookie. we use clear mccormick vanilla extract for the birthday cake, birthday cake crumb, and birthday cake frosting. it is vanilla in flavor, but not flavored by any actual vanilla beans. it’s “vanilla” in more of a guilty tub-of-frosting, box-cake way. the two are not interchangeable in recipes. both patisse brown extract and mccormick clear vanilla are available online. birthday cake frosting makes about 430 g (2 cups) 115 g butter, at room temperature (8 tablespoons or 1 stick) 50 g vegetable shortening (1/4 cup) 55 g cream cheese (2 ounces) 25 g glucose (1 tablespoon) 18 g corn syrup (1 tablespoon) 12 g clear vanilla extract (1 tablespoon) 200 g confectioners’ sugar (1 1/4 cups) 2 g kosher salt (1/2 teaspoon) .25 g baking powder (pinch) .25 g citric acid (pinch) 1. combine the butter, shortening, and cream cheese in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes, until the mixture is smooth and fluffy. scrape down the sides of the bowl. 2. with the mixer on its lowest speed, stream in the glucose, corn syrup, and vanilla. crank the mixer up to medium-high and beat for 2 to 3 minutes, until the mixture is silky smooth and a glossy white. scrape down the sides of the bowl. 3. add the confectioners’ sugar, salt, baking powder, and citric acid and mix on low speed just to incorporate them into the batter. crank the speed back up to medium-high and beat for 2 to 3 minutes, until you have a brilliant stark white, beautifully smooth frosting. it should look just like it came out of a plastic tub at the grocery store! use the frosting immediately, or store it in an airtight container in the fridge for up to 1 week. birthday cake crumb makes about 275 g (2 ¼ cups) 100 g granulated sugar (1/2 cup) 25 g light brown sugar (1 1/2 tablespoons, tightly packed) 90 g cake flour (3/4 cup) 2 g baking powder (1/2 teaspoon) 2 g kosher salt (1/2 teaspoon) 20 g rainbow sprinkles (2 tablespoons) 40 g grapeseed oil (1/4 cup) 12 g clear vanilla extract (1 tablespoon) 1. heat the oven to 300°f. 2. combine the sugars, flour, baking powder, salt, and sprinkles in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until well combined. 3. add the oil and vanilla and paddle again to distribute. the wet ingredients will act as glue to help the dry ingredients form small clusters; continue paddling until that happens. 4. bake for 15 minutes at 300°f. 5. let the crumbs cool completely before using in a recipe or scarfing by the handful. stored in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.
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Jan 11, 2015 23:23
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Intruder posted:I have a crazy idea let's talk about the game this thread is about or football in general thanks thread tdf without a chat thread it'll always happen in gdts and this game sucks so far
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Jan 11, 2015 23:25
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NickRoweFillea posted:i hope that you didn't take all this time to type that out, my man, thank you i didn't
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Jan 11, 2015 23:26
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Tzen posted:cibo matto owns, good post https://www.youtube.com/watch?v=jBTXbHlVIng
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Jan 11, 2015 23:35
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https://www.youtube.com/watch?v=-SyBR-M2YvU
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Jan 11, 2015 23:36
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also https://www.youtube.com/watch?v=BmCmQAjV2VY
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Jan 11, 2015 23:36
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Nick Soapdish posted:Never stop Amazon Fire commercials my friend was a PA and camera operator for the busey super bowl commercial last year lol
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Jan 11, 2015 23:37
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https://www.youtube.com/watch?v=kyxBjDWcQnk&t=127s
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Jan 11, 2015 23:40
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INSPECTAH DECK posted:future hall of famer adam vinatieri insha'allah
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Jan 11, 2015 23:47
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aBagorn posted:I've got a entrée with linguine and kale and chicken that tatstes pretty loving good. we should bump foodthread http://forums.somethingawful.com/showthread.php?threadid=3656995
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Jan 11, 2015 23:51
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andrew luck has to be careful with this decision *immediately picked*
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Jan 12, 2015 00:03
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maduin posted:They're amazing in Madden. in madden 25 wilson2harvin bubble screens owned
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Jan 12, 2015 00:05
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i made pizza  
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Jan 12, 2015 00:39
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lol @ yall who wouldnt know good pizza if it hit you in the mouth
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Jan 12, 2015 00:46
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denver going to the super bowl and getting shithoused by 40+ again would be pretty loving funny but man playoff peyton really does just play like poo poo lmao. pats hawks it is then
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Jan 12, 2015 00:47
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Madcosby posted:you put that basil on way too soon brah after it came out? it wilted from residual heat as i let it cool and since i ate before taking a picture
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Jan 12, 2015 00:48
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Dango Bango posted:How big is your oven that you have a peel that large? it's a normal oven, maybe a bit smaller than normal. part of a lovely apartment electric stove range. the peel isn't that big it's this one http://www.amazon.com/Ironwood-Gourmet-Acacia-Wood-Pizza/dp/B0017SZT1E/ref=sr_1_3?ie=UTF8&qid=1421020186&sr=8-3&keywords=pizza+peel i love my peel
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Jan 12, 2015 00:50
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MonsterWalk posted:Son. I made a charred kale and garlic pizza yesterday that was so good your tongue would relocate to your anus to get a second taste. pfffffbbbbtttt
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Jan 12, 2015 00:50
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Pron on VHS posted:What do you guys thing is the best pizza....in the whole world? moose's tooth in anchorage ak MonsterWalk posted:-Wheez's tonguebutt tasting my pizza for a second time. bitch please my pizza is literally award winning
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Jan 12, 2015 00:57
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Schwack posted:A pizza stone is like 10 dollars and the dough has like 6 ingredients. get a stone then save up for a baking steel. i freakin love my baking steel. bubbly blistering crust baby also this is objectively the best part of hackers https://www.youtube.com/watch?v=QZ4ZJk4lLEI
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Jan 12, 2015 00:58
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Madcosby posted:yea Iron Chef Special Olympics 
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Jan 12, 2015 00:59
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MonsterWalk posted:Winner Blue Ribbon "You Tried" Category-Sbarro Division-Wheez the roux [img-growing_catstare.gif]
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Jan 12, 2015 01:00
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| # ¿ May 10, 2024 22:42 |
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Top Hats Monthly posted:TFF I have a confession to make. lutherans.txt
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Jan 12, 2015 01:00
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