torontoraptor wrote:Internet is a zombie, and it is eating our brains.
poxic wrote:I have discovered that a sprinkle of powdered cardamom goes quite nicely with vanilla ice cream. Quite nicely, indeed.
Nath wrote:Cardamom goes quite well with most dairy-based desserts.
natraj wrote:raspberry tiramisu cupcakes and hazelnut cupcakes filled with mocha mousse and topped with chocolate ganache.
poxic wrote:It's like all the flavour that was supposed to go into the water ended up in the bag, instead. At least that's what I assume. I didn't try chewing the bag to find out.
Bakemaster wrote:Do not underestimate the importance of a candy thermometer when cooking up any syrup-based confection.
Fucking drop test never works.
poxic wrote:TIM: loose tea in a cup, using a "tea bag" filter thingy instead of a tea ball. Verdict: much less messy, but very disappointing result.
It's like all the flavour that was supposed to go into the water ended up in the bag, instead. At least that's what I assume. I didn't try chewing the bag to find out. Oh well. I'll take the remaining filters to work, since I'm less fussy about taste there (and more fussy about cleaning out the damn tea ball).
thefiddler wrote:Except for the almond, that sounds like it would be really delicious. Have you thought about a silk tea bag? I'm not sure if it would absorb the oils as much or not, but it would be reusable.
Giant Speck wrote:I probably should have used smaller pans (9x9 vs. 9x13), because I ended up with really thin pieces of fudge. I also probably should have lined the pans with wax paper or something, because the fudge was really stuck to the pan. The fudge had a much... goopier... consistency than I'm used to, so once I cut it all up and put it in containers, I stuck them in the freezer to firm up faster. To my surprise, they're still soft even after being in the freezer for several hours.
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