Double Layer Pumpkin Pie (No Bake!) - Recipe for 2 pies.

2 Ready-Crust Graham Cracker Pie Crust (6 oz.)

For chessecake layer:
2 Tbls. sugar
2 Tbls. milk or half-and-half
8 oz. Cream cheese, softened
8 oz. tub of thawed whipped topping

For pumpkin layer:
4 packages (4-serving size) JELL-O Vanilla Flavor Instant Pudding (you can also use French Vanilla flavor)
2 C milk or half-and-half
1 can (approx 30 oz.) pumpkin
3 Tbls. Cinnamon (or to taste)

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Apple jelly and pumpkin butter sandwich on honey wheat bread.
Mix a little cream cheese with the pumpkin butter to get a smoother texture.

Oh wow, this thread is still on the frontpage....

Oh hey

This still exists.





Nice.

I wish this was a restaurant and not a website so I know exactly where I would eat for the next thirty days. Patrick Warburton's voice could convince me to eat anything.

http://grilledcheeseacademy.com/

They should have kept the same VA.

>>5432
I didn't keep it open, I just kept it closed.

It's pretty much what you'd expect. A bottle of vinegar flavoured with hot peppers. The smell of it is enough to make my mouth water. It's definitely got a bit of a kick to it.

It worked really well when I was making some tenderloin a while ago. I put some of it (along with other things) into a tinfoil envelope with the tenderloin and put the tenderloin rack into the oven. The tenderloin stayed really moist and acquired a nice flavour.

It's not at the point where I drink shots of it though.

I've saved the url to this thread, so I'll see any replies you post. eventually.

>>5520
Cool cool cool. I might need to get around to actually doing this sometime soon.

I picked up some more vinegar from this place too. Raspberry. It's a really dark vinegar and it's good on meats.

Used the raspberry vinegar on some hamburger meat, along with some hunter's blend spice mix, and very minimal shredded cheese, on top of an onion/cheese bagel.

Holy shit it was amazing.

Isn't semen supposed to have a really foul taste? How on earth would you handle that in a dish like flan that is supposed to be delicate and sweet?

>>5477
Depends on what you've been eating/drinking. Apparently green vegetables and pineapple juice result in the best tasting jizz.

>>5477
Depends really. When I've had a lot of meat my semen tastes kinda bitter, when I've been eating lots of fruits it tastes kinda sweet. Really depends on your diet and genetics rather than any set base taste.

You could also put it in a bowl with corn flakes/Cheerios and milk.

Everything get's Nutella-fied and you end up with chocolate milk.

'Sup.

Been frickin' cold here the past couple days, so I finally tried some Nutella hot chocolate. Soooo gooooood.

>>5289
The image you posted uses baking soda and vinegar, a product of which is carbonic acid, which decomposes to water and carbon dioxide. The fact that this produces gas is a feature unique to that reaction and not a general feature of all acid/base reactions.

Consuming basic substances to neutralize acidic conditions in your stomach is the principle behind common over-the-counter antacids.

>cherry brandy, grenadine syrup, squeeze of lemon, topped up with sparkling water (or lemonade, but I personally felt it would have been too sweet), garnished with some sour cherries
>cointreau/grand marnier, raspberry syrup, grapefruit juice (top up with ginger beer for a less bitter drink if desired)

Both tried, tested and completely delicious. Haven't given them a name yet though.

3 pints 8% abv cider 4 shots of either currant or pomegranate juice 2 shots 50% abv vodka. Slowly sip while wasting your evening online.

Not sure how it is for everyone, but I wake up at around 3 to get there for 3:45. I work until ~2pm. I start with getting everything out of the massive freezer, prepping my station, setting up equipment. Then I look at what's due that day and work my ass off. Thankfully my coworkers are hilarious and the time passes relatively quickly. Obvious exceptions are Christmas, New Years, Valentine's, etc where I can and have worked 12+ hour shifts a few days beforehand pumping out as many cookies, cakes and pastries that I possibly can. Similarly, these shifts can last for 6-7 days in a row for the massive amount of orders we get for these holidays.

tl;dr It's long and tedious, but much more relaxing than some other jobs. Plus I love doing what I do and I leave each day with at least a small amount of satisfaction at a job well done

its a decent way t make an honest crust

Like anything in the food industry, its pretty shitty.

Long ass, stressful hours. Bust your ass every day. Usually have to work weekends and work 10X as hard on holidays while other people get to relax and enjoy the holidays. Also low pay.

You start to hate holidays and long weekends and stop looking forward to them as you know its just going to be RUSH RUSH RUSH OMG I HAVE TO FILL 100 ORDERS TODAY JESUS CHRIST.

I started out doing regular cooking and became a chef. Began to fucking hate it and tried out being a Pastry Chef instead. Alot less stressful than a regular chef, but still stressful as shit.

Now I work in a fucking mine and bring in 150K, and get 2 weeks on and 2 weeks off. Fuck cooking. Seriously. As a head chef I was lucky if I made 35K.

Made a tray or so of these tonight, they came out well, however a few of them popped open in the oven despite being crimped and sealed to hell and back. Any idea what I might have done wrong?

Also dear god the lighting in this entire house is godawful.

>>5414
could be too much filling? also with the storebought puff pastry tends to do whatever the fuck it wants, maybe stick a fork throughout a few times (don't poke holes just kinda deflate), along with the egg wash sealing and whatnot.

oh god this looks exactly like the thing I should not make but I want to soooo baadly what if I used... homemade nutella?

>>5415
>what if I used... homemade nutella?
do it.

>>5410
nnnoooo

I don't watch it much. the only cooking shows I watch are Iron Chef Japan and Diners Drive ins and Dives!!!

(and Two Fat Ladies but I lost the channel)

Hey Comrade, are there any foods you personally don't like but wind up using in dishes? I am a total bitch about spinach, onions, peppers, and tomatoes, but it seems like most dishes call for some combination of these.

>>5412
about the only thing I really hate is artichokes because they're a bitch in the face to clean and cut properly and hurt your hands and now your cutting board is all green and shit, eughhhh

but honestly most of things are just a part of building your flavor profile. you may not like onions, but they add that sweet-savory full-bodied flavor to a dish. I just see each ingredient as either supporting cast or star - some things you have as the main item, everything else matters but it's working with other things, not standing solo. A lot of those ingredients people don't like you can throw in a dish and they end up loving it. People say they hate garlic or celery, guess what it's in about 80% of what you're eating.

Find a really good market, preferably one with local organic options. Don't know how easy that is to find in New York, but local folks have a lot more incentive to sell their products at high quality for low prices.

Also seconding soups and stews.

>get a Crockpot
>put random shit into it in the morning
>go to class
>come back at night
>fukken eatin tiem

http://vegweb.com/index.php?topic=9314.0

I make it with quinoa instead of wheat (maybe half to three quarters cup dry quinoa) since it's better for you. I also throw half a large cucumber in there. Good guide to cooking it here: http://saltandfat.com/post/540244787/quinoa

Lots of vegetables, loads of protein, tastes great, and it will easily last a week in the fridge. I like to portion it out into bags ahead of time so I just have to grab one in the morning for my lunch.


Also, if you want to spice up the yogurt with something other than nuts, try small frozen fruit like raspberries or blueberries. You can get a bag of frozen fruit for pretty cheap. It's gotta be small fruit, though. You try that with frozen peaches or strawberries and it will just freeze the yogurt immediately surrounding the slice.


Seconding chili. A pot of chilli is a great way to pre-prep your dinners. You can stretch it out even farther by mixing oyster crackers in when you eat it. Throw some melted cheese on top and you're golden.

http://www.youtube.com/user/OnePotChefShow

this guy may be of some help

I never encountered a sarsasaraparalilla until this game. What's it like?

>>5398
it's just rootbeer, bro.

specifically the old-fashioned, cane-sugar and sassafras kind.

>absolutely detest sarsparilla
>go to america
>decide to try this "root beer" they always talk about
>mfw when its FUCKING SARSPARILLA

thank you!

nice up load buddy

Get rid of Monica. Judging from the episode you linked, she serves no purpose other than to stand there and smile a little.

Man, I love Costco, but I found this out today:

Our store does not carry plain dry lentils, only expensive single-serving prepared lentils and an equally expensive ~fancy organic~ sprouted mix. They have like five different kinds of bulk rice but no lentils.

What.

>>5355
But... Costco is supposed to have everything.

The one near me doesn't have espresso machines.

Just sayin'.

I've got a full box of red, white and blue popsicles in my freezer. Totally wish I could try this out, but it's sort of illegal for me to have wine. Stupid laws.

>>5347
You sure? It's illegal in every state for people under 21 to purchase alcohol, but in most states, it's legal to consume it younger than that.

>>5348
You gotta be careful though, because the person who buys the alcohol for you might be liable for providing alcohol to a minor in that situation, if the state doesn't have family/private setting exceptions.