Fun Stuff > CHATTER
A Cooking Thread?
Ignominious:
The dessert that I can think of that offers the most satisfaction for ease of making has to be crumble. Infinitely variable and difficult to make badly unless you're going down the road of making your own custard.
Welu:
My go to dessert is cheesecake. No baking required, minimal work time but you gotta wait for it to set a bit in the fridge.
Basically double cream, cream cheese (Philadelphia seems to work best), bit of vanilla flavouring and icing sugar. All shoved in a bowl and mixed/whipped till the mixture holds little peaks when you pull out the mixer. You can throw in melted chocolate, cocoa powder, lemon juice or Baileys or pretty much anything for extra flavouring.
Base is crushed Hobnobs with a bit of melted butter pressed into your dish and left to set in the fridge or freezer for a while. I usually do about thirty minutes in the freezer. Then when it's at least semi-solid, make the creamy bit and put it in. Can put grated chocolate or sprinkles or whatever topping on top. Put the whole thing back in the fridge for an hour or two to set more and munch.
I tend to not wait long enough and the base will be really crumbly but it tastes good.
Here's a recipe pretty close to how I do it for measurement refs. I've made it so much I tend to eyeball this one nowadays.
sitnspin:
Do jello shots count as dessert? Asking for a friend.
Ignominious:
For my cheesecake base, I use digestives and gingernuts in a 2.5:1 ratio.
Aimless:
Lightly cured salmon belly (salt heavily, rinse thoroughly after ca 30 mins, soak in mix of white wine or rice vinegar & nice balsamico, water and a little sugar or syrup), ponzu sauce & toasted hazelnuts, served on cold shirataki noodles with grated daikon, scallions and pickled chili. Ponzu sauce is reasonably easy to make apart from difficulties finding yuzu. We substituted lemon & lime, both juice and zest. Flavored with grated daikon and scallions, it makes for a very tasty condiment that goes well with stronger flavored proteins such as tuna or beef. Shirataki noodles are great whether cold or hot--practically no calories, great texture & consistency, almost impossible to overcook--but in this case they were a bit of a distraction.
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