Food

[Raza]

Sacrilege, Buttercream icing is awesome. Now Gluten free cake at first pass does not sound that good, but I'll hold judgement until I try it. How bad can it be if it's cake?

Buttercream isn't sweet. What's it doing on my cake?

[Seriously]

Given the history Mike (Seriously)will like any post with Bacon just to get at Geoff. .

Naw - I just like bacon ......... seriously ! - I just like bacon

[litlmn]

Sacrilege, Buttercream icing is awesome. Now Gluten free cake at first pass does not sound that good, but I'll hold judgement until I try it. How bad can it be if it's cake?

The butter cream was indeed awesome, and the gluten free cake wasn’t bad. Good flavor, though a tad bit dry as compared to a regular cake. We’re going to have her make a cake for our sons birthday, and it should be regular and delicious.


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[litlmn]

Buttercream isn't sweet. What's it doing on my cake?

You must have had some bad buttercream then. This espresso buttercream was sweet (not overly so).


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[Seriously]

Now Gluten free cake at first pass does not sound that good, but I'll hold judgement until I try it. How bad can it be if it's cake?

Depends who makes it, my nephew's wife needs glutenfree, she made an amazing cake a couple of years ago , didn't say it was GF beforehand - amazing cake.

[crownpuller]

Apple pie in a puddle of fresh double cream.
Normally I'd whip the cream until it's just starting to peak; but tonight I couldn't be bothered.

[Raza]

You must have had some bad buttercream then. This espresso buttercream was sweet (not overly so).


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Also, buttercream has more flavor at room temperature and I prefer my cake right out of the fridge generally.

I just picked up a cake for my aunt's birthday and it's not one I like that much. I think it's a hazelnut buttercream with chocolate shavings:


My mom and aunt go crazy for it, but I've never been the biggest fan. It's fine, but I'd much rather have red velvet, carrot, or even a regular old iced vanilla cake.

[Henry Krinkle]

Patty melts. Ribeye patties from my friends cows, cold smoked for an hour. Mushrooms, shallots, red wine, worcestershire sauce and dijon mustard. Patties seared at 650+F over an open fire on a flat top grill. Cambozola cheese and grilled sandwich bread from the best bakery in the city. A superior British Columbia merlot. Freaking delicious.

[Henry Krinkle]

The rest of those ribeye burgers.







I can't remember the last time I had beef even twice in one week, let alone two days in a row. That's probably it for me now until after Christmas.

[Dan R]

The rest of those ribeye burgers.





I can't remember the last time I had beef even twice in one week, let alone two days in a row. That's probably it for me now until after Christmas.

They look delish, but I have a hard time thinking of ribeye burgers. Yesterday, I put in a thick ribeye with bone in the sous vide for six hours at 130 degrees F. Then took it out and sprinklered salt and pepper on it and seared both sides. Now that is ribeye! Today I used the leftovers in a sandwich.

Now, the $16.99 huge ribeye you get at the diners, well, that would make better as burgers once ground.

And FWIW, beef three times a week would not be too much for me.

Whatever the case, i am sure you enjoyed them.

Cheers!

Dan