Don't you DARE hijack this thread.

[Ichinisan]

Do the chickens have large talons?

Large what?

Boy, I don't understand a word that's coming out of your mouth.

 

[schneiderguy]

They all seem to be of the same ethnicity. Interesting.

 

[Iron Woode]

this thread is now about homemade fudge brownies.

 

[techs]

They all seem to be of the same ethnicity. Interesting.

Noobs?

 

[Ichinisan]

this thread is now about homemade fudge brownies.

All-natural? I just happen to have some in the oven right now.

 

[techs]

All-natural? I just happen to have some in the oven right now.

All natural? The only thing all natural about brownies is they're naturally delicious.

 

[Iron Woode]

All natural? The only thing all natural about brownies is they're naturally delicious.

I have to agree with this.

My GF made some brownies that were all natural and used beans for flour instead of regular wheat flour.

they weren't bad at all.

 

[Ichinisan]

... "natural" ... "oven" ...

ftfm

 

[BoomerD]

I have to agree with this.

My GF made some brownies that were all natural and used beans for flour instead of regular wheat flour.

they weren't bad at all.

Chocolate hides a myriad of sins...

 

[erikistired]

at what point to his threads become spam?

 

[nanette1985]

they weren't bad at all.

Sorry. When describing chocolate brownies, "weren't bad at all" is not what you want to say. You want to say "delicious, awesome, outstanding, sinful, orgasmic, heavenly, etc"

 

[destrekor]

wtF? bwahaha :awe: I'm dying over here. I have no idea, but I love it.

genius! :biggrin:

 

[IronWing]

Sometimes when we touch the honesty's too much and I have to close my eyes and hide.

 

[destrekor]

Chocolate hides a myriad of sins...

I made some Chocolate Pots de Creme, albeit a stove-top, no-bake version (which I'm beginning to understand is sinful behavior for such a desert, custard-type foods always need to be baked to get the proper textures)...
the recipe called for so much chocolate. Used a bar of Lindt 70% cacao, and a bag of ghiradelli 60% bittersweet chips.

drool.... it was like eating a super dense mouse, not quite a pudding, and yet it was like eating a bar of dark chocolate made into a large truffle without the shell.

I need to try making a different pots de creme recipe, one that is actually baked too, and one that calls for a little bit less chocolate. I love chocolate, but do want a custard-like dish.

On that note, I'm going to be incorporating cacao nibs (ground to powder or used like chopped nuts of a sort) into different dishes, anyone got some bright ideas?
Desserts are obvious, but possibly incorporating the more bitter side of chocolate, as in, the roasted nut/seed, like a more traditional earthy spice.

For a dessert, looking for a good vanilla rice pudding recipe with which I could incorporate some vanilla bean, cinnamon and cacao bean into.

For main dishes, what are good spices and herbs to complement cacao? I figure dried pepper would be appropriate.

 

[sdifox]

I have to agree with this.

My GF made some brownies that were all natural and used beans for flour instead of regular wheat flour.

they weren't bad at all.

since when is wheat flour not natural?

 

[Albatross]

http://www.youtube.com/watch?v=iwGFalTRHDA

:thumbsup:

 

[destrekor]

since when is wheat flour not natural?

I'm wondering if someone has a need for a gluten-free diet.

 

[techs]

I made some Chocolate Pots de Creme, albeit a stove-top, no-bake version (which I'm beginning to understand is sinful behavior for such a desert, custard-type foods always need to be baked to get the proper textures)...
the recipe called for so much chocolate. Used a bar of Lindt 70% cacao, and a bag of ghiradelli 60% bittersweet chips.

drool.... it was like eating a super dense mouse, not quite a pudding, and yet it was like eating a bar of dark chocolate made into a large truffle without the shell.

I need to try making a different pots de creme recipe, one that is actually baked too, and one that calls for a little bit less chocolate. I love chocolate, but do want a custard-like dish.

On that note, I'm going to be incorporating cacao nibs (ground to powder or used like chopped nuts of a sort) into different dishes, anyone got some bright ideas?
Desserts are obvious, but possibly incorporating the more bitter side of chocolate, as in, the roasted nut/seed, like a more traditional earthy spice.

For a dessert, looking for a good vanilla rice pudding recipe with which I could incorporate some vanilla bean, cinnamon and cacao bean into.

For main dishes, what are good spices and herbs to complement cacao? I figure dried pepper would be appropriate.

I had never heard of this Chocolate Pots de Creme you mentioned.
I am highly intrigued.
I have an event coming up in June and I will make some.

 

[Iron Woode]

I'm wondering if someone has a need for a gluten-free diet.

someone figured it out.

my GF is just testing to see if it helps with some of her issues.

 

[Texashiker]

Does anyone see bigfoot in this picture?

 

[ShawnD1]

Does anyone see bigfoot in this picture?

nope

 

[destrekor]

nope

Seriously? You really don't see it?
It must mean something, the fact that you didn't see it.
:hmm:

 

[JTsyo]

Is this another Star trek thread?

 

[acheron]

This thread is now about waffles.

I made pancakes last weekend, they were good, but I like waffles more.

 

[Texashiker]

This thread is now about waffles.

I made pancakes last weekend, they were good, but I like waffles more.

Waffles are epic fail when compared to pancakes.