Difference between revisions of "Gws.txt"

From GoonsWithSpoons
Jump to navigation Jump to search
(New page: ''Seaward Posted:'' <blockquote> All I asked was, "What about peppers? They're in season", and dudes all like, "Chiles!" Chiles? Really? Like, all of a sudden you want to embrace your Hi...)
 
Line 1: Line 1:
 +
== Chiles ==
 +
 
''Seaward Posted:''
 
''Seaward Posted:''
 
<blockquote>
 
<blockquote>
Line 7: Line 9:
  
 
That's cool bro. No, really, I'm down with this. I can't wait till I'm in some fancy restaurant like the Olive Garden and I'm asked if I want some Freshly Ground Pepper in my crappy salad with no dressing because I'll be like, "WHY YES! I WOULD LOVE SOME GROUND CHILES IN MY ''ENSALADA''!
 
That's cool bro. No, really, I'm down with this. I can't wait till I'm in some fancy restaurant like the Olive Garden and I'm asked if I want some Freshly Ground Pepper in my crappy salad with no dressing because I'll be like, "WHY YES! I WOULD LOVE SOME GROUND CHILES IN MY ''ENSALADA''!
 +
</blockquote>
 +
 +
== Pancakes in a Can ==
 +
''Pope Mobile posted:''
 +
 +
<blockquote>This isn't much of a "question" per se, but it doesn't deserve it's own thread either.</blockquote>
 +
 +
<blockquote>Any tried Batter Blaster? It's actually not that bad. Cake batter in a can (like whipped cream). It's all organic, too.</blockquote>
 +
 +
image here
 +
 +
<blockquote>Anyone have a "best" way of cooking it? I usually cook my pancakes in a regular, small pan, but they kept getting burnt.</blockquote>
 +
 +
----
 +
''SubG posted:''
 +
 +
<blockquote>    Sure. Take about 5 oz of AP flour, 1.5 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, a little less than an oz of sugar, and mix together. Add two eggs and about a cup of buttermilk. Stir, but don't overmix. You're just trying to get most of the lumps out.<br/><br/>
 +
 +
    Then heat a cast iron skillet. Add some (real) butter. You want the cooking surface just below the smoke point for the butter. Add dollops of the batter to the skillet---you probably want to start at about 4 tbsp (1/4 cup) and adjust up or down from there to suit your preferences. Don't crowd them. Flip 'em when the bubbles forming on the top surface aren't closing immediately.<br/><br/>
 +
 +
    When you have a nice stack of these, someone will come along and want some. Chuck that can of nasty shit at them to make them go away because goddamn you have to be shitting me pancakes in a can.<br/><br/>
 
</blockquote>
 
</blockquote>

Revision as of 04:13, 24 June 2009

Chiles

Seaward Posted:

All I asked was, "What about peppers? They're in season", and dudes all like, "Chiles!"

Chiles? Really? Like, all of a sudden you want to embrace your Hispanic heritage? And just the other day I made some arepas with Salvadoran Cream and he tells me, "Oh, corn tortillas...and that's Crème Fraîche"


That's cool bro. No, really, I'm down with this. I can't wait till I'm in some fancy restaurant like the Olive Garden and I'm asked if I want some Freshly Ground Pepper in my crappy salad with no dressing because I'll be like, "WHY YES! I WOULD LOVE SOME GROUND CHILES IN MY ENSALADA!

Pancakes in a Can

Pope Mobile posted:

This isn't much of a "question" per se, but it doesn't deserve it's own thread either.

Any tried Batter Blaster? It's actually not that bad. Cake batter in a can (like whipped cream). It's all organic, too.

image here

Anyone have a "best" way of cooking it? I usually cook my pancakes in a regular, small pan, but they kept getting burnt.


SubG posted:

Sure. Take about 5 oz of AP flour, 1.5 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, a little less than an oz of sugar, and mix together. Add two eggs and about a cup of buttermilk. Stir, but don't overmix. You're just trying to get most of the lumps out.

Then heat a cast iron skillet. Add some (real) butter. You want the cooking surface just below the smoke point for the butter. Add dollops of the batter to the skillet---you probably want to start at about 4 tbsp (1/4 cup) and adjust up or down from there to suit your preferences. Don't crowd them. Flip 'em when the bubbles forming on the top surface aren't closing immediately.

When you have a nice stack of these, someone will come along and want some. Chuck that can of nasty shit at them to make them go away because goddamn you have to be shitting me pancakes in a can.