God damn tripod

Reminds me of a quiche.



Reminds me of a Nanaimo bar.

Looked it up and has some similarities but not all. Bottom is a brownie batter which is baked in the cake tin you want to use. Have to check the volume of the tin though so it won't get too thick or thin. Mid layer is dried coconut pulp mixed with sweetened condensed milk. Top layer is simple melted chocolate, any kind you like. I usually like milk chocolate, but for this specific recipe, which is sweet enough as it is, dark actually works best. Gives a new dimension to it ^^

I also once made twix cake and snickers cake. Both equally tasty. Twix cake was my favorite. Too good. The caramel (mid part) is made by melting diary butter, the same condensed milk as mentioned, and brown syrup ^^ Just too tasty. Bottom is made of shortcrust pastry which is pressed and baked. Top layer is again chocolate of liking, usually milk chocolate.

Layers are just put on top of each other, then room tempered, then put in the fridge to chill properly. Then cut in cubes. Must use a very thin knife and take your time cutting not to break the chocolate.

This post was edited by Taurean on Sep 24 2023 09:44pm

You sound like you could be a chef, however it all sounds very time-consuming.

This post was edited by JessiWan on Sep 24 2023 10:04pm

sear the meat bro

there is no brown on it
you boiled it instead of baking it

Well if it was early enough, and i am considering it, but you know, being a chef is different today... you have to know a -lot-.. and it's always different than what you think. It's not as easy as all that. And it's not just about cooking.. many jobs are similar to a conveyor belt, just cutting onions 10 hours a day. One thing is being a home doing 1 dish for 3 hours. Another thing is making 300 dishes for 10 hours. It's not that much fun anymore ^^

BUT i have wondered.... why are there no places that sell dishes that are easier to make, that people are familiar with, for a cheap price. That is something i could consider. If i only had 2 million $ to play with.

And yes, that cake is a bit time consuming. But it also lasts a long time.




I dislike gordon ramsay more than many, but one thing he said i do remember; Colour means flavor. Searing/frying meat is important. And also, when i make those types of dishes, like noodle soups, or tomato sauce dishes like curry or pastas, i started to fry the meat last thing during the process, so it is finished when the sauce and other ingredients are finished. Then add to the dish at the end so you get the seared flavor. If searing it and then adding it to the dish, it makes the meat soggy and not as appetizing. Some dishes are made for some types of meat, and some made for more slow-cooking processes. Now i've seared lamb too for making "fårikål" the norwegian national dish, which is slow-cooking lamb in cabbage, potato, pepper corns and water. It does help the consistency a little bit. But can't say it did a lot of change for the flavor. But only tried in once.

I fried it with a table spoon of oil and thai peppers.

I also like my chicken cooked right to 160, then let the residual heat do the rest.
I'm not trying to hit a sear on chicken and cook it over 175 and turn it into dry rubber.
Freedom units btw.

This post was edited by lolkggz on Sep 25 2023 06:50am

Asian glazed turkey meatballs, some steamed broc, and rice ofc.
I ate some before I remembered to take the pic.



This post was edited by lolkggz on Sep 25 2023 07:05pm

Love meatballs. I made swedish classics last week.

Me too, we had some leftover turkey so we went this route.
I can get a lb of ground turkey for $1 here.
So we make cheap dinners with it for a bit till we're tired of it or try to rotate it in.

This post was edited by lolkggz on Sep 25 2023 07:07pm