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[Hanslanda]

On the subject, I am pleased to announce that I've gotten back to being able to do 20 push-ups without too much trouble.
It was quite concerning, struggling to reach 20 like I was for a moment there. Now, let's see if I'll be able to get back to doing 30 like I was once able to...       

Saucy Aussie joins the Swole patrol once more.

And I was just as weak as any of y'all a month or two ago. I got good lungs but I've still spent a ton of time wheezing like a heroin addicted asthmatic running up a flight of stairs in Denver.

[Rolan7]

Great googly moogly I have AC again.  Just in time, I was getting awkwardly strong and bald.

[EnigmaticHat]

I got a cast iron pot for birthday present. I'm gonna do hipster shit to it.

Dirty, sexy hipster shit.

You're going to throw a pizza crust in it, then instead of pasta sauce and horrible processed meats you fill it with spinach-artichoke dip (heavy on cheese, no mayo) and something like olives for a bit of salt? Maybe some chunks of chicken, and Parmesan cheese on top.

Or cook one thing in it, then toss it in the sink and don't look at it for months until it grows black mold, then look up the black mold and tell your roommates "oh yeah black means it can kill you" and the FINALLY clean the pot?

Oh sorry that's stoner things... one part of college I don't miss.

[wierd]

I have a cast iron skillet that makes THE FUCKING BEST pie pan.  I think I still have pictures of a peach pie I cooked in it some time back... let me check.

Spoiler: Yup, there it is! (click to show/hide)

(Love me some cast iron. Great for campfire cooking.. Assuming you know what you are doing. I loves my dutch oven, but I had to install a thermometer in the lid. Hard to judge baking temperature for campfire biscuits without it.)

[TD1]

That pie looks... peachy.

Seriously good looking, though. Would deffo eat.

[wierd]

I grew the peaches; They were tree ripened, and were deffo tasty.  Too bad the tree died a few years later in the super heatwave that struck.

I rather like making desserts.  I get rave reviews when I take them to work... Maybe I should start photographing them.  I have an adaptation for chocolate brownies that is just the tiniest bit away from being "too chocolatey". 

What the hell-- here's the adaptation:

Spoiler (click to show/hide)

Ok, so you will need:

Marshmallow cream
Hershey chocolate syrup
4 large hershey special dark chocolate bars
Oil
Eggs
milk
large rectangular cake pan (brownie pan is too short!)
ghirardelli brownie mix (x2)
small box chocolate pudding mix
microwave
mixing bowls

This is a layered brownie, with a lava-fudge like filling, and marshmallow swirl.  To prepare, mix the first brownie mix with the "Fudge-like" instructions. It calls for less egg, and slightly more oil. Prepare the large cake pan with softened butter to release, and powder the pan with the chocolate pudding mix. (save the remainder, and make pudding later.) Pour the first mix into the pan.

In the microwave, gently melt the 4 chocolate bars until just smooth. quickly work in about 2/3 cup hershey syrup. Return to microwave if it cools too quickly, but do not over-heat.  In another bowl, heat about 1 cup of marshmallow cream to make it easily pourable.

Liberally drizzle the chocolate+syrup mix all over the poured lower mix, being sure to get good and even distribution with the pour.  Follow with the marshmallow cream, then gently swirl with a toothpick.

Wrap the pan, and chill for a few minutes to firm up the mix, but do not freeze.

preheat oven to 350F.

Mix the second mix with "cake-like" instructions. (calls for another egg, and more milk, iirc.) Remove the chilled pan from the freezer, and pour the cakelike mix on top, then gently smooth to evenly cover the prior layers using a rubber spatula.

Pop in oven, then bake. (approx 40 minutes)  test with finger dimple method. (touch center of baking brownie. If finger leaves a dimple, it is not done. If the spot bounces back after being touched, it is ready.) Do not use toothpick method, because the filling will always stick to the toothpick.

Remove from oven, and let rest. Garnish with shaved dark chocolate curls, and serve warm, preferably with icecream.

[scourge728]

Does that pie contain starfish

[wierd]

No, instead of cutting windows into the pie, or latticing it, I decided that I would cut fancy shapes with a sharp knife, and lay them on top of the filling before baking.

Stars just seemed the right thing.  You can do any shape though.  the real hipsters do fancy shapes like leaves and shit.   I don't got that kinda time-- I want some goddamn pie.  I can cut stars out with a knife fast and easy.

[TD1]

Hershey is not in my chocolate dictionary. Not a common brand here.
Substitute with Cadburys?

[wierd]

Dunno... Needs to be a dark chocolate, since you are adding lots of sugar with the chocolate syrup.

Wikipedia says it is a 45% cacao chocolate bar, that is semi-sweet.  I think ghirardelli has a bar with that percentage, but it does not taste the same from my experience. Special dark is more like a candy chocolate than a baking chocolate, and it results in a more hm.. I dunno, less bitter? taste, while still being nice and bold. 

[scriver]

Yesterday's DF devlog:

You can pet animals now. Necromancers can pet their zombie animals too, and the living can try too if they are foolish. Hmm, I think a necromancer might also be able to pet their zombie humanoids, due to how it does the detection.

[Iduno]

Hershey is not in my chocolate dictionary. Not a common brand here.
Substitute with Cadburys?

You'll want to go lower quality than Cadbury's to replace Hershey. They're the ones that had to develop a new aging technique for chocolate.

Not joking, people got upset that the taste and texture changed when refrigerated train cars were added, so they had to ruin the chocolate before delivering it, because the idiot customers are the ones you want to sell to. That is why most US chocolate is waxy and old tasting. They're still using a recipe from when refrigeration was new, designed to be like it spoiled, because people don't like change.

[wierd]

Indeed, but the unfortunate texture for "eating" chocolate in this case, has useful textural properties for the filling. A higher quality chocolate would be runny, not fudgey.

I totally know Hershey is a low tier chocolate; sometimes premium soft and velvety chocolate is not what you need. In this case, you need the waxier, hard chocolate.

(Also. Not their abhorrent milk chocolate. Special dark is a different beast. Hershey milk chocolate is nacky. I don't get why some of my coworkers like it. Cadbury makes vastly superior milk chocolate, but again, texture too soft, and nothe enough cacao.)

[Iduno]

Indeed, but the unfortunate texture for "eating" chocolate in this case, has useful textural properties for the filling. A higher quality chocolate would be runny, not fudgey.

I totally know Hershey is a low tier chocolate; sometimes premium soft and velvety chocolate is not what you need. In this case, you need the waxier, hard chocolate.

(Also. Not their abhorrent milk chocolate. Special dark is a different beast. Hershey milk chocolate is nacky. I don't get why some of my coworkers like it. Cadbury makes vastly superior milk chocolate, but again, texture too soft, and nothe enough cacao.)

I have used terrible ingredients for their properties before. If you need Hershey's Chocolate, they need that kind for a reason. Also, cheeze whiz instead of cheese.

[Superdorf]

Yesterday's DF devlog:

You can pet animals now. Necromancers can pet their zombie animals too, and the living can try too if they are foolish. Hmm, I think a necromancer might also be able to pet their zombie humanoids, due to how it does the detection.

It's not a bug, it's a feature!