Oh yeah ... the only reason I don't own an ice cream machine is because the good ones aren't cheap and the cheap ones aren't any good.  I would absolutely insist on one with built in refrigeration, not one that depends on an ice bath or something like that.

I'm in the middle of installing new kitchen cabinets and countertops right now.  I briefly considered refrigerating part of the island countertop so that I could have a "cold stone" on which to mix up ice cream treats.

My wife really loves ice-cream. 

I don't get it. It isn't bad. I'd rather have cake. Buttercream frosted sheet cake with a silkscreened scene from Cars or Spiderman on it. 

No matter how snobby I become - I'll still have a weakness for trailer-park delicacies. 

I also love old fashioned chocolate donuts - and they seem to be something uniquely west coast. They had no idea what I was talking about in Ohio. It seems related to the Chinese owning all the donut shops out here. They have some special recipe for the chocolate frosting that is unknown to the mostly white folks who run donut shops East of the Mississippi. 

Thu Apr 22 2021 09:21:08 EDT from IGnatius T Foobar

Oh yeah ... the only reason I don't own an ice cream machine is because the good ones aren't cheap and the cheap ones aren't any good.  I would absolutely insist on one with built in refrigeration, not one that depends on an ice bath or something like that.

I'm in the middle of installing new kitchen cabinets and countertops right now.  I briefly considered refrigerating part of the island countertop so that I could have a "cold stone" on which to mix up ice cream treats.

Now I have no respect for you.  Men like pies, women like cake.

I think the Midwest is more for plain yeast than cake donuts. I prefer cake donuts myself. 

But it could be regional, no one outside of this area seems to understand breaded pork tenderloin sandwich either..       size of your face stuff. 

Thu Apr 22 2021 09:57:48 EDT from ParanoidDelusions

I also love old fashioned chocolate donuts - and they seem to be something uniquely west coast. They had no idea what I was talking about in Ohio. It seems related to the Chinese owning all the donut shops out here. They have some special recipe for the chocolate frosting that is unknown to the mostly white folks who run donut shops East of the Mississippi. 

 

Take a number and get in line... :) 

I don't like "cake". It better not have a fruity layer, or a jelly layer, or a custard layer. No almond slivers or coconut shavings or any of that fancy crap. 

I want spongy, airy, yellow chemical sugar bread covered in whipped sugar artificially colored with tongue-staining FD&C dyes. It isn't *really* cake, especially women cake. Women cake is *terrible*. 

I also like pies, though. Chocolate Cream and Key Lime are my favorite. Again, I don't like syrupy, fruity, jammy/jelly pies. I do love Cool Whip/Jello no bake pies. See a theme here? 

Thu Apr 22 2021 10:26:32 EDT from zooer

Now I have no respect for you.  Men like pies, women like cake.

What about cheesecake?

RedVelvet?

Not my favorite. Kind of like a hybrid cake/pie, and often not as good as either. 

But, I won't like - push it away and turn my nose up at it. 

Honestly - I hate the *name* 

CHEESE cake *sounds* gross. 

Thu Apr 22 2021 13:37:11 EDT from Nurb432

What about cheesecake?

RedVelvet?

Kryspy Kreme donuts are yeast based and are popular in the east.

There was a chain donut shop that featured donuts made from potato flour, Spudnuts 

Never tried them although potato hamburger and hot dog rolls are popular. 

I totally agree there. It does not imply what it really tastes like. 

Thu Apr 22 2021 13:51:17 EDT from ParanoidDelusions

 

CHEESE cake *sounds* gross. 

 

LOL it does around here... :) 

And i forgot about key lime.  Been along time since i had a real one ( when i lived in Orlando ) so sort of forgot about that. I love them even more than cheesecake, but up here in the Midwest, they are fake.

Fri Apr 23 2021 09:22:26 EDT from IGnatius T Foobar

I also like pies, though. Chocolate Cream and Key Lime are my
favorite. Again, I don't like syrupy, fruity, jammy/jelly pies. I do
love Cool Whip/Jello no bake pies. See a theme here? 

Heh. I make those all the time. When I was a kid my mom would make a "Lime Chiffon Pie" on St. Patrick's Day because it was green. These days it's a constant conversation about what flavor we put in next.

Cheesecake is great, but it's so rich that the whole pie doesn't get finished.
And that's really what it is, not a cake, but a pie. A custard pie, to be specific, because it's held together by eggs.

IG would be right.

On the basis that the dough is simply a delivery system for the tasty goodness

Sun Apr 18 2021 03:23:47 PM EDT from LoanShark

 IG would denounce it because deep dish ;)

On Cheesecake:

Do not offend me by adding anything. It is a simple dessert, and requires nothing but itself. 

Caveat: Whipped Double Cream may be added to aid recovery from sadness.

Nothing on mine either.

Im also not a fan of graham cracker crust.  Give me ground up nilla

Sun Apr 25 2021 02:53:14 AM EDT from arabella

On Cheesecake:

Do not offend me by adding anything. It is a simple dessert, and requires nothing but itself. 

Caveat: Whipped Double Cream may be added to aid recovery from sadness.

Dammit.  

First time trying to use baking soda to cut down on the acid in tomato paste that goes in my pizza

Seems i mis-read the instructions, and have made a 20 dollar brine block.  Arrgh. 

It does work, IF you dont overdo it, like i did.  Have a couple of friends that do it that way.  I have also heard of using sugar.   Going to try sugar soon too, as well as the *right* amount of soda :)    My issue is that paste has a slight acidic/metallic taste if you dont do something about it and it does stand out in pizza.

Problem right now beyond that is still storing leftovers, so this time i used the smallest cast iron i had ( i think its 9" ). I tried freezing them last time, not so good of a result. i'm about ready to go buy another fridge, roll this POS out to the front lawn and shoot it.   Going to file a complaint with our attorney general next week.

Sun Apr 25 2021 05:01:39 PM EDT from IGnatius T Foobar

Chemically that makes sense, but I've never heard of anyone doing it. As a board-certified Italian Grandmother, I can tell you that if your tomato product is to acidic, compensate with sugar, not baking soda.

My grandmother did the baking soda thing as well. She might have added it to baked beans as well.

I bet she was smarter than me too.

I should have realized i was using too way too much. Just didnt think it thru.