DoubtGrout
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Re: most random thread ever
2021/06/03 11:37:17
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garlic bread is one of the best foods hands down
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Fublmoor
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Re: most random thread ever
2021/06/03 11:38:11
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The queen’s college of the queen’s moon
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DoubtGrout
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Re: most random thread ever
2021/06/03 11:39:26
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Levischwe
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Re: most random thread ever
2021/06/03 11:40:04
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Fublmoor
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Re: most random thread ever
2021/06/03 11:40:17
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DoubtGrout
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Re: most random thread ever
2021/06/03 11:41:32
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Levischwe
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Re: most random thread ever
2021/06/03 11:42:19
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garlic bread is really good but sometimes you just gotta say f it and fly
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Fublmoor
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Re: most random thread ever
2021/06/03 11:42:32
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Wellcome to the green horizon cafeteria where the sky is blue and the see is green good times all around
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dalecci
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Re: most random thread ever
2021/06/03 11:43:07
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Tecnui
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Re: most random thread ever
2021/06/03 11:43:34
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The Best Chewy Chocolate Chip Cookies We skipped the white sugar and went all in with dark brown sugar, which gives our cookies the ideal chewiness and perfect level of ... Level: EasyTotal: 1 hr 15 minActive: 20 minYield: 3 1/2 dozen
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Ingredients
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2 3/4 cups all-purpose flour (see Cook's Note)
1 1/2 teaspoons fine salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 sticks unsalted butter, softened
1 3/4 cups packed dark brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract or vanilla bean paste
One 12-ounce bag semisweet chocolate chips (about 2 cups)
Directions
Special equipment: 1-ounce ice cream scoopSift the flour, salt, baking powder and baking soda into a large bowl.Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Use a 1-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart. Chill the remaining dough while you bake the first batch. Bake at 375 degrees until the cookies are golden around the edges but still soft in the middle, 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line with parchment paper and repeat the scooping and baking process with the remaining dough.
Cook’s NoteWhen measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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myreotaku69
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Re: most random thread ever
2021/06/03 11:43:41
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is liking the smell of gasoline a bad thing ?
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Space1471
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Re: most random thread ever
2021/06/03 11:44:17
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You Can't Teach an Old Dog New Tricks
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Fublmoor
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Re: most random thread ever
2021/06/03 11:44:53
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This add was brought to you by me
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Levischwe
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Re: most random thread ever
2021/06/03 11:46:22
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the mittens are not done, i repeat not done
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Space1471
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Re: most random thread ever
2021/06/03 11:46:43
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You Can't Teach an Old Dog New Tricks
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Fublmoor
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Re: most random thread ever
2021/06/03 11:47:02
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DoubtGrout
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Re: most random thread ever
2021/06/03 11:47:32
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Tecnui
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Re: most random thread ever
2021/06/03 11:47:59
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The Best Quiche Lorraine
Perfect for breakfast, lunch or dinner, this traditional French quiche is filled with crispy bacon, soft, sweet onions and nutty ...
Level: IntermediateTotal: 4 hr 15 min (includes chilling and cooling times)Active: 50 minYield: 8 servings
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Ingredients
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Pastry Crust:1 cup all-purpose flour, plus more for dusting (see Cook's Note)
Kosher salt
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
3 to 5 tablespoons ice water
Filling:1 tablespoon unsalted butter
1 small yellow onion, very thinly sliced
Kosher salt and freshly ground black pepper
4 ounces slab bacon, cut into 1/2-inch pieces
2 teaspoons fresh thyme leaves
1/2 cup shredded Gruyere (about 2 ounces)
1 cup heavy cream
2 large eggs
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[font="'helvetica neue', arial, helvetica, sans-serif; font-size: 18px"]Directions
Special equipment: a 9-inch fluted tart pan with removable bottom
For the pastry crust: Pulse the flour and 1/2 teaspoon salt in a food processor until combined. Add the butter and pulse until the flour looks like cornmeal. Sprinkle in 3 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 2 more tablespoons ice water, 1 tablespoon at a time, and pulse again.
Transfer the dough to a sheet of plastic wrap and pat into a disc. Wrap tightly and refrigerate until firm, at least 1 hour and preferably overnight.
Lightly flour a work surface, then roll the dough into an 11-inch round, about 1/8 inch thick. Center the dough in a 9-inch fluted tart pan with removable bottom, with an even overhang of dough all around. Press the dough into the edges of the pan and the fluted sides. Roll the rolling pin over the top to cut off the extra dough (discard the extra). Poke the bottom and sides all over with a fork. Chill until completely cold, about 30 minutes.
Meanwhile, position an oven rack in the lower third of the oven and preheat to 375 degrees F.
Press a piece of parchment over the chilled crust, then fill with pie weights, raw beans or rice. Put the pan on a baking sheet. Bake until the crust is set and golden around the edges, about 40 minutes. Carefully remove the parchment and weights. Return to the oven and bake until the crust is dry and slightly golden, about 15 minutes more. Let cool completely, about 30 minutes.
For the filling: Combine the butter, onion, 1/2 teaspoon salt and 1/2 cup water in a medium skillet over medium-low heat. Cook, stirring occasionally, until the onions are completely softened and all the water has evaporated, about 30 minutes.
Meanwhile, cook the bacon in a separate medium skillet over medium-low heat, stirring, until the fat has rendered and the bacon is crisp, 10 to 15 minutes.
When the onions have cooked for 30 minutes, add the bacon using a slotted spoon, then stir in 1 teaspoon of the thyme and 1/2 teaspoon pepper. Spread the onion mixture in the bottom of the crust and sprinkle with the Gruyere. Whisk together the cream, eggs and 1/2 teaspoon salt in a medium bowl until combined. Pour the cream mixture over the filling in the crust and top with the remaining 1 teaspoon thyme.
Bake the quiche on the baking sheet until set and golden, about 30 minutes. Let cool at least 30 minutes before serving.
Cook’s NoteWhen measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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Levischwe
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Re: most random thread ever
2021/06/03 11:48:32
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this do be a general forum tho
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Fublmoor
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Re: most random thread ever
2021/06/03 11:49:15
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DoubtGrout
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Re: most random thread ever
2021/06/03 11:49:43
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horses holding horse your stables
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Levischwe
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Re: most random thread ever
2021/06/03 11:50:50
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what is better, cake or pie?
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Fublmoor
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Re: most random thread ever
2021/06/03 11:51:19
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I don’t know what I would do but it would have been better to do you
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myreotaku69
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Re: most random thread ever
2021/06/03 11:51:29
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Tecnui
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Re: most random thread ever
2021/06/03 11:51:32
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The Best Classic Strawberry Shortcake For our simple and iconic shortcake, we discovered a great double-stacking technique that creates super light and high biscuits that ... Level: EasyTotal: 50 min (plus cooling time)Active: 50 minYield: 6 servings
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Ingredients
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Shortcakes:1 cup heavy cream, plus more for brushing
2 tablespoons sour cream
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/3 cup granulated sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, cut into 1-inch cubes and frozen
Filling:1 pound strawberries, hulled and sliced
1/4 cup packed light brown sugar
1 cup heavy cream
2 tablespoons sour cream
1 teaspoon pure vanilla extract
Directions
Special equipment: You will need a 2 1/2-inch round biscuit cutter.
For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve. Cook’s NoteWhen measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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Space1471
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Re: most random thread ever
2021/06/03 11:51:35
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Hit Below The Right Off the BatBelt
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DoubtGrout
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Re: most random thread ever
2021/06/03 11:53:01
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Coldstone has pretty good icecream
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Levischwe
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Re: most random thread ever
2021/06/03 11:53:07
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that is cold sir, very cold
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Fublmoor
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Re: most random thread ever
2021/06/03 11:53:28
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Also I have a couple questions for you
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Space1471
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Re: most random thread ever
2021/06/03 11:54:01
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