Fun Stuff > CHATTER
A Cooking Thread?
Papersatan:
They are coated in sugar. It makes them a little crunchy.
Edith:
Dang, I thought it was cheesecake in the middle. Now that, I would eat.
Peanut butter, not so much. :)
Papersatan:
I am cooking a cheese sauce and was reminded of the problem mentioned earlier of a sauce that will not thicken and my similar problem a few years ago.
Stephen and I were living upstairs from my best friend and we both had an open door policy, and would freely borrow ingredients and the like from each other. A few times I tried to make a cheese sauce and just about the point when it looked like it would get thick it would break and get thin and never recover. It took a few times before I made the connection between this problem and borrowing my friend's milk. She was lactose intolerant and was buying reduced lactose milk. They reduce the lactose in milk by adding enzymes which digest it for you. As soon as the milk would get up to temp to get thick, the enzymes would activate and start to digest the dairy. :psyduck:
lepetitfromage:
Dear Cooking Thread,
When you peel butternut squash, don't forget to wear gloves. You'll thank me later.
Sincerely,
Ouch and Ew, this is uncomfortable and gross.
Bluesummers:
Why do you peel butternut squash? I slice mine in half length-wise, scoop out the seeds, put some butter in, and bake them. They make their own bowls!
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