Fun Stuff > CHATTER
A Cooking Thread?
Welu:
I tried a super simple recipe for Baileys ice cream. Double cream (Elmlea cream alternative actually but it worked grand), little sugar, chocolate chips and Baileys. Whipped the cream and I used about a third Baileys compared to the cream. Shoved it in the freezer. Stirred it every hour for the first couple hours with a fork to stop ice crystals forming.
The Baileys flavour got stronger but smoother as it froze. Before freezing it was more of a kick/burn. I was worried I used too much sugar because I was trying to make it sweet enough that my partner would like it and he doesn't like alcohol. Turned out really nice but it blows the head of you.
Boiled Dove:
I got some vanilla beans recently when in Guadeloupe and i'm trying to figure out what to do with them. I'm thinking a vanilla bean pudding would be good.
It is still too cold for ice cream so what else could I make?
Bluesummers:
You could roll and smoke them.
Uh, I mean you could...uh....grind them into powder and make real vanilla yogurt?...I got nothin'. I rarely use fresh ingredients for everything...besides, vanilla extract will get you shitfaced, the beans will not.
Papersatan:
You can make a good vanilla extract.
I am very fond of tapioca pudding with fresh vanilla.
They would also make an amazing frosting/cake. I think a good chocolate cake with a good vanilla frosting is just nom nom nom nom...
I used the last of my good vanilla extract in the cookies we made yesterday.
LTK:
I made Gordon Ramsay's sublime scrambled eggs! I've never made scrambled eggs before. It took about three tries to make them proper, at which point they were pretty tasty but not quite what I'd describe as sublime. Though texture-wise, they beat the crap out of most other kinds of egg. I can certainly get into the habit of making this for breakfast.
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