The Frying Pan

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Cascabel

00:55

and enbies!

6 hours later…

Journeyman Geek

06:36

@Cascabel enbiren?

4 hours later…

Stephie

10:48

@JourneymanGeek urbandictionary.com/define.php?term=enbie&amp=true

Fabby

@Cascabel I'm a Vorlon, so I have trouble with human sexuality as we only have one gender...

;-)

Journeyman Geek

@Stephie no no... Like brethern and sisteren

@Fabby which is .. frustratingly mysterious?

Fabby

Vorlons don't even have bodies: they're ectoplasmic energetic beings...

(one of the reasons they wear encouter suits)

I'm going to have some food!

TTY L8R!

Jolenealaska

I'm making a cheesecake and carnitas now for Thanksgiving dinner. Things are starting to smell good up in here!

Stephie

@Jolenealaska nice! It’s a very ordinary workday here, but retailers have lately adopted the idea of Black Friday and consequently we now have “Black Week”. I’m willing to bet that the average consumer here has no idea where this came from.

Jolenealaska

11:34

People here don't remember how new the concept is. Yeah, it was coined long ago (60s? 70s?) but the big marketing thing was pretty much conjured out of thin air like a decade ago.

The cheesecake crust is out of the oven. It's lovely. Coconut cookie and graham cracker crumbs (about half-n-half), toasted sweetened coconut, sugar, and butter. Hard to go wrong there.

The seasoned pork shoulder is out of the Instant Pot. I made a spice blend/pork rub I thought would work for Instant Pot carnitas.

Fabby

@Jolenealaska Happy Thanksgiving!

Jolenealaska

TYTY

Fabby

@Jolenealaska You only bake the crust?

Not like a full-fledged oven cheese cake?

(NY cheesecake?)

Jolenealaska

I am really glad I wrote down how I did the carnitas. I think these are going to rock.

@Fabby 2 steps. I bake the crust, then add the filling, then bake it all in a water bath.

Fabby

@Jolenealaska Oh? Never did that...

Did the old-fashioned Dutch / Flemish cheese tart and NY cheesecake, but

neither of those need to take a hot bath...

Sounds interesting... Recipe?

(if you have it handy)

Jolenealaska

11:45

Baking it all together is fine too. This way it's more solid like a cookie.

Fabby

I don't have the Flemish one electronically, but I do have the Italian version:

Cheese Cake Mascarpone
Origin:
Italy

Ingredients:
For the base:
½ Pâte Sablée (Test: 1 instead of ½)

For the filling:
125g butter
100g unrefined cane sugar
2 large eggs, separated (test 3 eggs)
Juice of 1 lime or 2 lemons(test: Mandarin oil)
100 g sour cream (test: 150g)
500g mascarpone softened at room temperature
1 pack of vanilla sugar (Mandatory)

To decorate:
Sifted icing sugar

Total time:
Working time: 30 min

Preparation:
Base:
Grease the sides of a 20cm springform and line the base with a thin layer of pâte sablée

Jolenealaska

@Fabby What I did for the crust is above a few lines. 9" springform pan. I'm writing down the filling as I go. So far: 2lbs cream cheese, softened

Fabby

Sounds good already!

7 hours later…

Cindy

18:26

Just took coconut macaroons out of the oven. 😬

Stephie

@Cindy Ooooh, nice!

I would love to bake something, but this week I hardly cooked at all - working almost full-time and the minors at school most afternoons.

Maybe on the weekend. <keeping fingers crossed>

3 hours later…

Mithrandir24601

21:22

A bit of an odd one: one of my flatmates made vegan banana bread - it looks and smells good and tastes good, except for a weird metallic aftertaste. Is this a question for the main site or do people here have any ideas about what could have caused it?

Cascabel

21:39

@Mithrandir24601 baking powder

Mithrandir24601

@Cascabel Too much?

Cascabel

yeah, or more rarely, if it's baking soda, not enough acid to neutralize

Mithrandir24601

Hmm, OK, thanks!

Could be either... He used self raising flour but did reduce the amount of baking powder (not sure whether it was powder or soda he used)

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