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Don't you DARE hijack this thread.

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Printer Bandit said:
911hijackers.jpg
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They all seem to be of the same ethnicity. Interesting.
 
techs said:
All natural? The only thing all natural about brownies is they're naturally delicious.
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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.
 
BoomerD said:
Chocolate hides a myriad of sins...
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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.
 
destrekor said:
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.
Click to expand...

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.
 
This thread is now about waffles.

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