Foodgasms

[@}-}rebecca----]

Please do. I'll also tinker around with various combinations, mad scientist style.

Chocolate pairs in surprising ways with different flavors. I can usually "taste" flavor combinations in my head, but chocolate pairings can be elusive. Some things that sound bizarre (chocolate and bleu cheese, anyone?) can actually be quite tasty.

Tortoise you jogged something in my memory when you mentioned bleu cheese and I just nailed it down. I saw a Chef prepare the 'perfect steak' he is one of the edgy food scientist dudes. He sealed the joint of meat ( with a blow torch ) , then cooked it on a low heat for like 24 hours in an oven. Then cut individual steaks from that piece before broiling to caramelize . The part that was even more interesting was this. He tooks thick slabs of butter and put slices of bleu cheese between them and I think the development time was over 24 hours though endless in as much as the food perishing. He then removed the bleu cheese entirely which had imparted flavor and aroma to the butter , then brushed the melted butter on the steak as the finale. Apparently something about that technique is somewhat of a Chefs secret type thing, thought I'd share.

That's about $6k. I don't know if we're THAT good of friends.

I ask for one simple thang : sighslaughs :

*grins*

We're planning on making the cookbook a tool that anybody would be proud to have in their kitchen, even in "mixed" company. To this end, there will be no overt mention of Lit therein, and it will be woefully devoid of smut. However, the ladies are welcome to post their boobs alongside their recipes here in this thread. I'm accommodating like that.

Absolutely no problem. That's the beauty of Tastebook. Anybody can easily put together a gorgeous cookbook, using any source material they like. Go for it! As Tati pointed out, it would also be a fine way to collect favorite family recipes, or one could do all manner of theme cookbooks, using any organizing principle one chooses. The site makes it very easy to mix and match recipes.

No pics, but if you can manage to work the word "boob" into a recipe, I'll leave it. I have to be a bit flexible, since I left Pete's "cheapass" in.

Thank you, sweetie.

We'd be most flattered!

Here's a link to the demo pages for a little more information. I joined, then sent Tort an e-mail "invite" that linked him to the page. We posted that link and everyone can open it here, as opposed to having to send it to each person.
http://www.tastebook.com/home/watch_demo

I think that it's great that people can design their own cover, but I really love that everyone can just purchase their own vs. one of us having to deal with ordering, collecting money, etc. Less hassle and allows for privacy of everyone's personal information.

Thank you both and I will be straight on it as soon as I finish the Lit BDSM Library upgrade . I am not supposed to have extra curricular diversions but bless me I am just not that compliant : chuckles :

I'll update when I do , thanks again

 

[tortoise]

Tortoise you jogged something in my memory when you mentioned bleu cheese and I just nailed it down. I saw a Chef prepare the 'perfect steak' he is one of the edgy food scientist dudes. He sealed the joint of meat ( with a blow torch ) , then cooked it on a low heat for like 24 hours in an oven. Then cut individual steaks from that piece before broiling to caramelize . The part that was even more interesting was this. He tooks thick slabs of butter and put slices of bleu cheese between them and I think the development time was over 24 hours though endless in as much as the food perishing. He then removed the bleu cheese entirely which had imparted flavor and aroma to the butter , then brushed the melted butter on the steak as the finale. Apparently something about that technique is somewhat of a Chefs secret type thing, thought I'd share.

I've used bleu cheese compound butters on steak, but that's definitely a new one on me. I love bizarre techniques like that, though. One of my favorite cookbooks of all time is this one. It abounds with recipes that take hours and even days to prepare, but I get off on the passion and love for food that she displays. She is also an amazing writer.

 

[Saint Peter]

Send me an invite to the turkey fry.......

It takes three days to fry the turkey properly. I have to set up the fryer. Have a few beers. Then I have to fill the Heavenly Stainless Steel Bucket with water, put the turkey in, take the turkey out and mark the water displacement. Have a few more beers. Smoke a cigar.

The passion and love. It is all about the passion and love.

 

[Legenda]

I'd love to contribute to this thread, as I am quite a good cook. But, I just wing it and never have a receipe to follow.

 

[Collette]

I'd love to contribute to this thread, as I am quite a good cook. But, I just wing it and never have a receipe to follow.

There's no need to post recipes, hon. It's just a great place to talk about food. Cooking...eating...it's all good stuff.

 

[Saint Peter]

Now the love and passion for watermelon is a different story...

 

[tortoise]

You're among friends here, Pete. Nobody judges you for your conjugal relations with fruit.

*shoulder squeeze*

 

[tortoise]

I'd love to contribute to this thread, as I am quite a good cook. But, I just wing it and never have a receipe to follow.

Winging it is my favorite way to cook, too. Most of the "recipes" I post are rough approximations, at best. I never measure.

 

[Hester]

You're among friends here, Pete. Nobody judges you for your conjugal relations with fruit.

*shoulder squeeze*

speak for yourself. the pineapple butt plugs are just too much for me to accept as reasonable behavior.

 

[tortoise]

speak for yourself. the pineapple butt plugs are just too much for me to accept as reasonable behavior.

Yeah, now that you mention it. Those are pretty fucking sick.

*shuns*

 

[Collette]

Haters!

 

[tortoise]

Oh, yeah. I'm ALL about the hate.

*glowers, menacingly.

 

[Hester]

Haters!

step away from the citrus reamer!

 

[tortoise]

Hah! I just used one of these tonight:

http://images.surlatable.com/surlatable/images/en_US/local/products/detail/15448.jpg

For non-illicit purposes. Perverts.

 

[Hester]

For non-illicit purposes.

well, what are you waiting for? slacker.

 

[tortoise]

That sound you hear is my sphincter shrieking in stark terror.

I love my Oxo gadgets. But I don't love them.

 

[Collette]

step away from the citrus reamer!

See? Tort's the one with the reamer.


I squeeze on my fruits the old fashioned way.

 

[Hester]

That sound you hear is my sphincter shrieking in stark terror.

I love my Oxo gadgets. But I don't love them.

you need to spend more time with petey.

 

[LittleJade]

Ahem.


Flambe'd feta cheese with onions, red peppers and olives, served with toasted pitas (freshly made)

His meal: Penne Con Pollo - artichoke, mushroom, red pepper, onion and chicken, on penne with an herb cream sauce.

My meal: Prawn and Pesto fettuccini

Dessert: feta/ricotta/cream cheese lemon cheesecake



Holy fuck, I'm happy.

 

[Collette]

Ahem.


Flambe'd feta cheese with onions, red peppers and olives, served with toasted pitas (freshly made)

His meal: Penne Con Pollo - artichoke, mushroom, red pepper, onion and chicken, on penne with an herb cream sauce.

My meal: Prawn and Pesto fettuccini

Dessert: feta/ricotta/cream cheese lemon cheesecake



Holy fuck, I'm happy.

It all sounds scrumptious!

Btw, I saw a photo of a beautiful red wedding cake w/scrollwork the other day. It reminded me of you.

 

[LittleJade]

It all sounds scrumptious!

Btw, I saw a photo of a beautiful red wedding cake w/scrollwork the other day. It reminded me of you.

It was... good gawd, how yummy.

*grin*


It's nice that you thought of me... my only irksome thing is that I'm allergic to red food dye. Red icing is a particular hot-button for the allergy.... can't eat it!

 

[Legenda]

It was... good gawd, how yummy.

*grin*


It's nice that you thought of me... my only irksome thing is that I'm allergic to red food dye. Red icing is a particular hot-button for the allergy.... can't eat it!

Penne con Pollo: Sauté some broccoli florets in olive oil, add chopped garlic and diced chicken breast, add pre-cooked penne and toss over high flame for a few minutes. Grate fresh Parmesan and serve.

 

[Tati]

I made blondie brownies tonight, they don't have any baking powder or soda in them, so they aren't cakey. They are my favorite...chewy! I also added a teaspoon and a half of pure coffee extract to the batter (along with the vanilla), and oh my GOD did that add an immense depth of flavor. I love this recipe because you can add in anything you want, tonight it was coconut and semi-sweet chocolate chunks.

Blondie Brownies
http://tortle.com/lit5/blondies.jpg
8 tablespoons butter, melted
1 cup brown sugar
1 egg
1 teaspoon vanilla or 1½ teaspoons almond extract
Pinch salt
1 cup all-purpose flour

Preheat oven to 350 degrees F. Butter a 8×8 pan.
Mix melted butter with brown sugar - beat until smooth. Beat in egg and then vanilla.
Add salt, stir in flour. Mix in any additions (see below for ideas).
Pour into prepared pan (batter will be thick).

Bake 20-25 minutes, or until set in the middle. Allow to cool on a wire rack before cutting them.

Suggested add-ins (one or a combination of):
1/2 to 1 cup chopped nuts, toasting them first for even better flavor
1/2 to 1 cup chocolate chips
1/2 cup mashed bananas
1/4 cup bourbon, scotch or other whiskey; increase the flour by one tablespoon
2 tablespoons of espresso powder with the vanilla
1/2 cup dried fruit, especially dried cherries
Top with a vanilla butter cream or chocolate peanut butter cream frosting

 

[thør]

It takes three days to fry the turkey properly. I have to set up the fryer. Have a few beers. Then I have to fill the Heavenly Stainless Steel Bucket with water, put the turkey in, take the turkey out and mark the water displacement. Have a few more beers. Smoke a cigar.

The passion and love. It is all about the passion and love.

So, we eat bear battered halibut and drink beer for two days?

I don't see a problem.

And I don't see an invitation, yet.

 

[Collette]

I made blondie brownies tonight, they don't have any baking powder or soda in them, so they aren't cakey. They are my favorite...chewy! I also added a teaspoon and a half of pure coffee extract to the batter (along with the vanilla), and oh my GOD did that add an immense depth of flavor. I love this recipe because you can add in anything you want, tonight it was coconut and semi-sweet chocolate chunks.

Ah, you decided to make them! Good thing I didn't see this last night or I'd have been craving them something fierce.

I love blondies, but they sound so much better with some of the add-ins you listed.