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Author Topic: Food Thread: Kitchen Chemistry  (Read 578732 times)

Trekkin

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Re: Food Thread: Kitchen Chemistry
« Reply #3870 on: November 09, 2017, 11:58:41 pm »

I just finished baking the pies for my partner's birthday piecaken. The bottom layer will be brownies with raspberry pie inside, then chocolate cheesecake with lemon pie inside, then a flourless chocolate cake on top with a French silk pie inside (or rather, a blind baked pie shell inset into the top to be filled after baking), all with chocolate ganache for frosting.

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Yoink

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Re: Food Thread: Kitchen Chemistry
« Reply #3871 on: December 09, 2017, 12:13:15 am »

Oh my gods I think I may have cooked too much lunch.
I'mma overdose on carbs or burst at the seams or some shit.

* Yoink bravely soldiers on.
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Sirus

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Re: Food Thread: Kitchen Chemistry
« Reply #3872 on: December 09, 2017, 09:49:06 am »

Why not just save some for later?

Are leftovers not a thing in The Land Down Under?
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Reudh

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Re: Food Thread: Kitchen Chemistry
« Reply #3873 on: December 10, 2017, 04:24:25 am »

Why not just save some for later?

Are leftovers not a thing in The Land Down Under?

Leftovers attract sharks and the rare Refrigerator-Hunting Drop Bear.

Sebastian2203

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Re: Food Thread: Kitchen Chemistry
« Reply #3874 on: January 03, 2018, 10:02:34 am »

It is so difficult to measure your calorie intake precisely on Cronometer website when you do not live in US.
It is driving me mad.

Google has no idea what Slovakian bread roll means and I have no idea how much one does weigh in real life so I am lost.

This is what bread roll is:
But when I google bread roll, this is what comes up:
And when I try to add that food to this calorie tracker, it gives me some crazy values that I do not believe are correct.

So then I try to add bryndza to the calorie tracker and to no surprise, it throws an error because bryndza does not exist in the US and in fact it is strictly Eastern Europe food.

Another problematic food is rice pudding (I think the translation is wrong), the website thinks it is literally a pudding which it is not in real life.

Gah.

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Avis-Mergulus

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Re: Food Thread: Kitchen Chemistry
« Reply #3875 on: January 16, 2018, 06:23:56 pm »

my name is boy
and tho is bad
that i no wrok
and sit here sad

i am not waste
an not yet ded
i did a thing:
i've made a bred

Spoiler (click to show/hide)
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Sirus

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Re: Food Thread: Kitchen Chemistry
« Reply #3876 on: January 16, 2018, 06:27:45 pm »

Bravo! Amazing! Spectacular!

The bread looks pretty good, too :P
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Akura

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Re: Food Thread: Kitchen Chemistry
« Reply #3877 on: February 12, 2018, 10:58:09 am »

Tried making a salad consisting of chopped leek, dried blueberries, and falafel-flavored roasted chickpeas.

A few bites in my sinuses and throat were starting to burn from the leek. It was otherwise not terrible.
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Yoink

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Re: Food Thread: Kitchen Chemistry
« Reply #3878 on: February 12, 2018, 07:37:28 pm »

Damn dude, that sounds delicious. Sorry your sinuses weren't up to the task.
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martinuzz

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Re: Food Thread: Kitchen Chemistry
« Reply #3879 on: February 13, 2018, 06:34:01 am »

Must have been some pretty stronk leeks
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Akura

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Re: Food Thread: Kitchen Chemistry
« Reply #3880 on: February 13, 2018, 06:43:08 am »

Could have been. I cut from the greenish-part, just below where the leaves are too tough to actually eat.
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Imic

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Re: Food Thread: Kitchen Chemistry
« Reply #3881 on: February 19, 2018, 09:24:16 am »

I like bread.
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TD1

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Re: Food Thread: Kitchen Chemistry
« Reply #3882 on: February 19, 2018, 09:35:14 am »

I've suddenly become required to cook. Can anyone suggest somewhere I can find simple-ish recipes? So far I've done spaghetti bolognese, Shepherd's pie, and various other small things. But I've run out of things to make now.
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Imic

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Re: Food Thread: Kitchen Chemistry
« Reply #3883 on: February 19, 2018, 10:25:20 am »

I've suddenly become required to cook. Can anyone suggest somewhere I can find simple-ish recipes? So far I've done spaghetti bolognese, Shepherd's pie, and various other small things. But I've run out of things to make now.
Try Irish stew, it's just meat (Beef or lamb) with root vegetables.
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TD1

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Re: Food Thread: Kitchen Chemistry
« Reply #3884 on: February 19, 2018, 10:33:51 am »

I know what Irish stew is, thankyouverymuch. I think my primary school only knew how to make that stuff XD

Alas, the reason I'm now having to cook made that last week, and variety is required.
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