I would love to have a CNC router. Unfortunately I’m a bit limited in the tools (and budget) available to me, so anything I do design will have to be printed on A4. The gingerbread globe will be a dark brown colour, while the speculoos continents will be the colour of the gingerbread man. I think I will need to allow for some inaccuracy, so I’ll be baking the gingerbread quite hard for strength, but keeping the continents quite soft so that their curvature can be adjusted a little.
1 Like
I love this, a creation myth I would read voluntary.
3 Likes
My mom would always use lemon juice…
http://www.epicurious.com/ingredients/substitute-buttermilk-baking-article says add a tablespoon first then enough milk to make one cup.
4 Likes
Not pictured yet, the fried chicken
Clockwise starting at 9 oclock
- Chantrelle for grilling
- BlackBerry ice cream
- biscuits
- Asiago, blue cheese, and onion miche
- tater salad
- Mashed taters
- Deviled eggs
- chocolate chip and raisin oatmeal cookies
…did I got too far?
10 Likes
It’s called royal icing, for those who want easy googling.
5 Likes
Don’t mention it to @Heather. She gets upset if people like it more than frosting.
4 Likes
I pretty much call it all icing. It might be just me, or it might be an Australian thing.
1 Like
So I pounded my schnitzels last night (mind. Gutter. Out) and I’m really excited. They are all wrapped up waiting to get fried. I did three tests last night and they are almost perfect.
This is gonna be a truly authentic USA spread with just enough historic immigrant charm. I mean, is it even possible to make food from the midwest without hitting a German influence?
Oh shit, I forgot the trucker hats!! Well, at least I have episodes of Prairie Home Companion to play.
9 Likes
My mind will never get out of the gutter. Never!
2 Likes
Lemon in either the whole milk or half-&-half, and wait a few minutes.
3 Likes
Sorry, it’s the sort of thing I do by rote…here’s an actual recipe:
For every cup of dairy, one tablespoon of either lemon juice or white vinegar. Stir and let sit for 5 minutes, then use.
4 Likes
Ugly pie. Apple, with cheddar cheese in the crust. I meant to get a pic before it got cut into, but my ratly associates got to it before I could find my camera.
7 Likes
n-no!
I-I… I-It’s soooo…
faints
7 Likes
Also Canada. Its all icing up here. “Frosting” is that weird stuff Americans put on cake thats made out of crisco…
2 Likes
Buttercream, thankyouverymuch!
The three main ingredients of buttercream are butter, cream/milk, and sugar. And then don’t forget the vanilla.
Crisco…why I never…
/walks off muttering
9 Likes
(I prefer a butter cream meringue personally, light and fluffy and buttery and yet thick enough to support layers)
2 Likes
I’ve made this one a whole bunch of times now and it is great. Use peanut oil. Also I love sticking it to that asshole Chik-fil-a owner every time I don’t buy one of his meals.
3 Likes
My ffavorite is cream cheese frosting, but growing up in a modest house yeah we had crisco frosting (lets use butter flavored, its fancy). shudder
4 Likes
Well, sure, Crisco is going to try to convince people it’s a legitimate ingredient in buttercream.
It has many good uses (half and half with butter in pie pastry, for example), but for buttercream?
6 Likes
To be fair, I only learned that crisco icing was a thing while watching Intervention so my perception may be skewed…
3 Likes
