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Big fan personally, but most of my peers and younger folks around here seem to turn their nose up at it.Nougat
Music Tournament 5: Master Thread.
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Bu, but, but nougat is yummy. It got the chewy, crispy, and the soft part and the most important is it sweet. I don't understand someone who don't find nougat appealing.Big fan personally, but most of my peers and younger folks around here seem to turn their nose up at it.
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See, this is pineapple I can get behind. (Rather than putting it on pizza like a savage.)a staple of literally every big holiday here
the pineapple jam really gave a nice addictive contrast to the overall sweetness of the pastry
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I'm young, and I love nougat. Not much opportunity to eat it though, especially when you don't have the money to choose the snacks.Big fan personally, but most of my peers and younger folks around here seem to turn their nose up at it.
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They are not the best sandwich cookie, but they are the 'default.' They're also 113 years old this year.
The original variant was the 'Double Stuf' (heh), with additional filling (heh heh).
Since 2004, there have been a number of other variants with different flavors of wafers and/or filling. (These are not true Oreos.)
Contrary topopular belief common sense, one serving of Oreos is a single row from a package. Hence, a 'family size' package is three servings.
The original variant was the 'Double Stuf' (heh), with additional filling (heh heh).
Since 2004, there have been a number of other variants with different flavors of wafers and/or filling. (These are not true Oreos.)
Contrary to
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The best part of the Oreo is the cookie. Double stuff is for chumps.They are not the best sandwich cookie, but they are the 'default.' They're also 113 years old this year.
The original variant was the 'Double Stuf' (heh), with additional filling (heh heh).
Since 2004, there have been a number of other variants with different flavors of wafers and/or filling. (These are not true Oreos.)
Contrary topopular beliefcommon sense, one serving of Oreos is a single row from a package. Hence, a 'family size' package is three servings.
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We're down to about two weeks - GO VOTE!
Originating in the American South, and gaining significant popularity only in the mid 20th Century, this is a fairly recent addition to the dessert table for US Thanksgiving.
The filling tends to be an absurdly heavy, sweet custard; one slice is plenty. Best served with a bit of fresh whipped cream, or (if hot) a small scoop of vanilla ice cream. Protip: DON'T SKIMP ON THE PECANS.
Originating in the American South, and gaining significant popularity only in the mid 20th Century, this is a fairly recent addition to the dessert table for US Thanksgiving.
The filling tends to be an absurdly heavy, sweet custard; one slice is plenty. Best served with a bit of fresh whipped cream, or (if hot) a small scoop of vanilla ice cream. Protip: DON'T SKIMP ON THE PECANS.
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Eat desserts while voting in the music tournament threads.
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Good idea. I'll eat some Martabak Manis while checking out some music here.Eat desserts while voting in the music tournament threads.
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Q is for... I got nothing. Anybody?
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Got two countries that use Q for their sweets with some basic desserts list search, you'll found it bro.
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Kudos to MawMaw for coming through with the Q dessert.
GO VOTE FOR SONGS
19 people have voted for at least 1 Group A song, but only 7 have voted in group H. Let's get those later group numbers up!
GO VOTE FOR SONGS
19 people have voted for at least 1 Group A song, but only 7 have voted in group H. Let's get those later group numbers up!
This is kind of a throwback you don't see much anymore, and a bit late for the Christmas season with which it is normally associated, but....
I can remember seeing this at various 'old people' houses growing up in the '80's and early '90's, and I always wanted to eat it, and my mother would never let me (fat kid problems).
Turns out this was because most of that candy was used as decoration because no one ever ate it, so at that point it was sugar that probably went back into the '60's or so.
Also turns out that making this stuff is deceptively hard to automate, and it wasn't until after WWII that someone worked out how to do most of the work automatically, so despite being a very simple form of candy, this was something of a delicacy for a long time.
I can remember seeing this at various 'old people' houses growing up in the '80's and early '90's, and I always wanted to eat it, and my mother would never let me (fat kid problems).
Turns out this was because most of that candy was used as decoration because no one ever ate it, so at that point it was sugar that probably went back into the '60's or so.
Also turns out that making this stuff is deceptively hard to automate, and it wasn't until after WWII that someone worked out how to do most of the work automatically, so despite being a very simple form of candy, this was something of a delicacy for a long time.
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Get those votes in!
'Short' here refers to the crumbly nature of the finished product, as opposed to a 'long' bread, which would be... y'know, normal bread. In this case, that tendency to crumble comes from BUTTER. SO MUCH BUTTER.
The batch of cookies (that I made) in the picture above came out to something like three dozen. There was A POUND of butter in that. Which means each of those cookies had almost a tablespoon of butter in it.
If you're inclined, you can make larger pieces and score them before baking, and break them into bars or wedges (petticoat tails) after they bake. (Some people are fancy; I am not.)
The recipe is stupidly easy - take a pound of butter at a cool room temperature and cream in a cup of (preferably powdered) sugar in a stand mixer, then mix three and a half cups of flour in. (That's it - three ingredients.) The dough is easier (and a lot less messy) to work if it's chilled after it's mixed, so stick it in the fridge for half an hour, and work it on a well floured surface. Personally, I roll the dough into logs and cut rounds from those, leaving room for them to spread on a sheet of parchment, and cook at 350F (175C) for ten minutes or so (until the edges just start to brown). If you go with a thicker shape, you will probably need to adjust your cooking time up to get the dough done all the way through.
The batch of cookies (that I made) in the picture above came out to something like three dozen. There was A POUND of butter in that. Which means each of those cookies had almost a tablespoon of butter in it.
If you're inclined, you can make larger pieces and score them before baking, and break them into bars or wedges (petticoat tails) after they bake. (Some people are fancy; I am not.)
The recipe is stupidly easy - take a pound of butter at a cool room temperature and cream in a cup of (preferably powdered) sugar in a stand mixer, then mix three and a half cups of flour in. (That's it - three ingredients.) The dough is easier (and a lot less messy) to work if it's chilled after it's mixed, so stick it in the fridge for half an hour, and work it on a well floured surface. Personally, I roll the dough into logs and cut rounds from those, leaving room for them to spread on a sheet of parchment, and cook at 350F (175C) for ten minutes or so (until the edges just start to brown). If you go with a thicker shape, you will probably need to adjust your cooking time up to get the dough done all the way through.
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Polls start closing in ten days!
This is a more recent Italian dessert, probably from the late '60's, though there are similar desserts that go back farther.
It consists of layers of ladyfingers (a type of sponge cake biscuit) alternating with a filling made of mascarpone cheese, egg, and sugar, all dusted with cocoa powder.
There are a lot of variations on ingredients (including the liberal soaking of the ladyfingers in dessert wine or amaretto), so be aware when you order that you may get something a little different from place to place. However, I have yet to run into a variety that I didn't like.
It consists of layers of ladyfingers (a type of sponge cake biscuit) alternating with a filling made of mascarpone cheese, egg, and sugar, all dusted with cocoa powder.
There are a lot of variations on ingredients (including the liberal soaking of the ladyfingers in dessert wine or amaretto), so be aware when you order that you may get something a little different from place to place. However, I have yet to run into a variety that I didn't like.
