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Hello
May 30, 2021 2:40:33 GMT -5
Post by crypto00687 on May 30, 2021 2:40:33 GMT -5
I've come here not for the politics but for the artistry
I tend to love art and music
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Post by queenofchefs on Jun 8, 2021 18:40:09 GMT -5
I have a massive amount of admiration for you and people like you, I'm a terrible sweets cook. My partner in cooking crime does all that, and cajun food, I do everything else. Thank you, Queenie. I think one of the reasons that I've gravitated toward sweets is that their preparation tends to be more 'scientific.' Cakes, for instance, tend to require a fairly strict adherence to a 'formula' (ingredients and their quantities) and procedure in order to achieve success.I have a great love for food chemistry, but not" the touch" when it comes to sweets. Even box cakes fall in my oven, lol! My bestie says it's because I prefer candy over baked sweets, and he's probably right, since I make really good candy, especially brittles and barks. I'm in the process of learning to make the perfect ganache for truffles, now that I've gotten the various fillings down pat. I also love sour candy of any kind, I would love to learn to make my own Sweetarts!
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Jun 8, 2021 19:22:30 GMT -5
Post by Deleted on Jun 8, 2021 19:22:30 GMT -5
education could be YOUR friend, please try and get some You're just adorable! But I still think a couple of ESL classes, and a brushup on basic grammar and punctuation would do you a world of good. Maybe you could finally get your GED! Maybe an enema would clear your brain!
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Post by queenofchefs on Jun 8, 2021 20:36:29 GMT -5
And you say MY comebacks are weak? ROFLMAO! See you soon, little man, I need to go visit Runaway. :D
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Jun 8, 2021 20:51:00 GMT -5
Post by Deleted on Jun 8, 2021 20:51:00 GMT -5
And you say MY comebacks are weak? ROFLMAO! See you soon, little man, I need to go visit Runaway. :D was life as a mannequin too tough for you?
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Post by Bogus0Pomp on Jun 9, 2021 8:23:50 GMT -5
Thank you, Queenie. I think one of the reasons that I've gravitated toward sweets is that their preparation tends to be more 'scientific.' Cakes, for instance, tend to require a fairly strict adherence to a 'formula' (ingredients and their quantities) and procedure in order to achieve success. I have a great love for food chemistry, but not" the touch" when it comes to sweets. Even box cakes fall in my oven, lol! My bestie says it's because I prefer candy over baked sweets, and he's probably right, since I make really good candy, especially brittles and barks. I'm in the process of learning to make the perfect ganache for truffles, now that I've gotten the various fillings down pat. I also love sour candy of any kind, I would love to learn to make my own Sweetarts! It's kind of funny, my "touch" is opposite...I don't quite have it for candy making, though I'm fairly adept at tempering chocolate.
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Post by queenofchefs on Jun 13, 2021 0:02:39 GMT -5
my main specialty is low and slow cooking, like my 3 day sunday gravy, and shredded meats for mexican food, stuff like that. little wale guy, guess what? I'M A REAL LIVE WOMAN! i realize you have no real life experience with those, but it never occurred to me than MANNEQUINS would be your...preference, lol! good luck with that, honey!
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Jun 13, 2021 11:39:50 GMT -5
Post by Deleted on Jun 13, 2021 11:39:50 GMT -5
my main specialty is low and slow cooking, like my 3 day sunday gravy, and shredded meats for mexican food, stuff like that. little wale guy, guess what? I'M A REAL LIVE WOMAN! i realize you have no real life experience with those, but it never occurred to me than MANNEQUINS would be your...preference, lol! good luck with that, honey! Did they test too many drugs on you at the hospital today?
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Post by Bogus0Pomp on Jun 13, 2021 12:41:03 GMT -5
my main specialty is low and slow cooking, like my 3 day sunday gravy, and shredded meats for mexican food, stuff like that. ... Sounds delicious. I did become pretty good at crock pot/slow cooker meals during my 9-5 workaday years.
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Hello
Jun 26, 2021 23:51:46 GMT -5
Post by queenofchefs on Jun 26, 2021 23:51:46 GMT -5
i don't use my crockpot very often, since i'm retired. now i get to go old school and use my oven or stovetop, like my elders did. lots of basting and stirring, but it gives me the time to layer flavors the way my family and teachers taught me.
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