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Post by lana on Nov 15, 2016 7:05:49 GMT
I just made some seriously great indo-chineseish fried rice and sweet and sour vegan chicken using the Serious Eats sauce recipe. All done in my wok. We appreciated banh mi earlier today, can we appreciate woks now?
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Post by katiecardigan on Nov 15, 2016 23:04:11 GMT
I'm not sure why I started thinking about this today, but right before I quit Shop Rite we had a chicken in the deli for slicing that was chicken parm; it was like deli buffalo chick but with a tomato-y and cheesy coating instead of buffalo.
That chicken was so fucking good. I distinctly recall making sandwiches with it and Italian 5 blend cheese and being so proud of myself with how good they were. As far as I can tell, it's not made anymore and now I'm really bummed that I can't have it right this second.
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Post by rayne on Nov 16, 2016 0:10:32 GMT
I had leftover pizza for lunch, debating about making fajitas when I get home for dinner but it requires energy. on the plus the cheese is already grated.
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Brynn
Sick Gauges
Posts: 243
Gender(s): Non-Binary
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Post by Brynn on Nov 16, 2016 1:56:17 GMT
I made cute little Mr. Peanut Bread loaves tonight! Going to have a bit with cream cheese for breakfast tomorrow. I need to make my Halloween Candy Cookies for work, as I've been promising them for like two weeks...but it uses a bunch of stuff I don't usually keep in the house and I'm laaaazy. But there's been a giant bag of Halloween candy sitting in my living room reminding me when I get home every day. SOMETIME THIS WEEK.
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Post by wtfhayleygeez on Nov 16, 2016 3:10:54 GMT
my roomie is making some FAT salmon fillets for dinner and i made rice & put together stuff for salad. we did a 4 hr tattoo session on my arm earlier that left me super hungry and it's exactly what i was craving so i'm stoked.
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Post by jesslikescoffee on Nov 17, 2016 4:46:44 GMT
Made some rice vermicelli with shrimp fried in a bit of oil with plenty of spices. Added carrot and cucumber to the pan for the last couple minutes of cooking to keep the veggies mostly crunchy. Squeezed lime juice on top. And the hubby liked it! So that's a success.
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Post by wtfhayleygeez on Nov 17, 2016 5:21:30 GMT
that sounds so good! i might have to make something like that this week.
we had a frozen pizza since i spent all day foraging & setting up a new viv and felt lazy
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Post by justine on Nov 20, 2016 19:26:34 GMT
I need some opinions. I am going to be making dark chocolate coffee porter cupcakes. What do you think would be a good frosting that isn't too sugary? I usually love whipped cream, preferably fresh, because it is not too heavy but I"m not sure it goes with those cupcakes well. I'm ok with making something from scratch. Any advice?
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Post by wtfhayleygeez on Nov 20, 2016 20:10:19 GMT
maybe a thin spread of some kind of semisweet chocolatey ganache type deal? but i am All About Chocolate so idk it might be too much
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Post by Erica on Nov 20, 2016 20:20:23 GMT
I think a simple whipped topping would go with just about anything. Maybe a combo of that and cream cheese type thing? Idk. It also depends on what you want the flavor focus to be. If you're putting a lot of effort into the cupcakes I would just go with something simple. Too many flavors can be overwhelming.
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Post by jesslikescoffee on Nov 20, 2016 22:31:41 GMT
Dark chocolate and coffee are generally bitter flavors, so depending on how sweet the cake is, a sweet topping might actually pair well. If the cake is pretty sweet, maybe a coffee topping, to balance out the sweet and emphasize that flavor more (if necessary). Maybe something caramel? I know caramel is just literally cooked sugar, but depending on how it's made it can often be less-sweet, too.
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Post by Khan on Nov 20, 2016 23:23:36 GMT
Toasted marshmallow frosting on dark/bitter flavor things is awesome! It's sweet, but not too sweet, and the toasting accents the richness of the cake.
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Post by justine on Nov 20, 2016 23:35:21 GMT
Those are all awesome suggestions, thank you!
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Post by giochoo on Nov 21, 2016 3:42:42 GMT
What about a minty whipped cream? Fresh to cut through the bitterness of the chocolate and coffee, and still sweet and creamy.
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Post by justine on Nov 21, 2016 15:42:39 GMT
I'm personally not a big fan of mint in my sweets.
I keep thinking about a coffee buttercream but I've never made it before. I'm going shopping today so I think I am just going to grab a bunch of stuff and experiment with it.
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