Recent comments in /f/food

aspoonfulofvanilla OP t1_je6qf8q wrote

Reply to comment by vxen66 in [pro/chef] Mini Egg Cheesecake! by aspoonfulofvanilla

For the Biscuit Base

  • 125 g Unsalted Butter or Stork
  • 350 g Digestives or Hobnobs

For the Cheesecake

  • 800 g Full-Fat Soft Cheese
  • 300 ml Double Cream
  • 1 tsp Vanilla Extract
  • Pink Food Colouring
  • Yellow Food Colouring
  • Purple Food Colouring
  • 160 g Mini Eggs

For the Decoration

  • 300 ml Double Cream
  • Mini Eggs

Instructions

To Make the Biscuit Base

  • In a food processor blitz your biscuits to a crumb. Add the butter and pulse for 20-30 seconds until the butter is incorporated and the biscuits now resemble wet sand. 
  • Pour the mixture into your cake tin and press down with the back of a spoon, until the entire base is covered by the biscuit and it nice and level. 
  • Leave to one side.

To Make the Cheesecake

  • In a bowl whisk the soft cheese, until it is nice and thick
  • Add in the double cream and vanilla extract and whisk again until the mixture becomes thick and creates soft peaks.
  • Split the mixture between four bowls. To one of the bowls add the pink food colouring, to the other add the purple and to the third add the yellow. Leave the fourth bowl uncoloured.
  • Add each colour of mixture to a separate piping bag and either cut off around 1cm off the tip or use a large round nozzle.
  • Add blobs of each colour on top of your biscuit base. Remember and make sure you get right up to the sides of the tin and cover the entire biscuit base.
  • Once the biscuit base is covered sprinkle over some Mini Eggs.
  • Pipe over more of the cheesecake mixture until the Mini Eggs are completely covered and add another layer. Repeat until you have no cheesecake mixture left.
  • Smooth the top of the cheesecake using a palette knife or cake smoother. The colours should start to merge together but not mix.
  • Put the cheesecake into the fridge overnight or for a minimum of 4 hours.

To Decorate

  • Once the cheesecake has set remove it from the tin and place it onto your serving plate.
  • If the sides of the cheesecake are looking a little splodgy, smooth them out using a knife of cake smoother. The colours should merge but not mix.
  • In a bowl whisk the double cream until thick and it forms soft peaks.
  • Pipe the cream onto the top of the cheesecake and decorate with any leftover Mini Eggs.

Source: www.aspoonfulofvanilla.co.uk

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BigbooTho t1_je6q7o0 wrote

Reply to comment by HasturDragon in [homemade] French toast & smoked bacon. by MaxRamsey

Yeah I’m going to let a hoard of Reddit monsters that probably read 5% of this exchange and thought about less than that play morality judge for me. To make stringy bacon and british bacon, something you pretty much have to buy from a butcher to have both options as a choice in the respective countries of interest, the butcher has to prepare different pieces of meat during the butchering process. They butcher it differently. They’re the butcher. I literally had a whole ass conversation with a local butcher about this as I was trying to acquire British bacon for a lotr full English breakfast party. If you ever needed to wonder why mob mentality is scary look no further than this absurd exchange.

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HasturDragon t1_je6p4bv wrote

Reply to comment by BigbooTho in [homemade] French toast & smoked bacon. by MaxRamsey

Whatever is going on in your day that’s needlessly making you so angry at someone (me) on Reddit for correcting someone else (original commenter) about something that was factually incorrect, I hope it gets better.

As for me. I feel no need to apologize. You seem to be needlessly overreacting to a comment on the internet that was not made maliciously but simply to educate someone else.

If you take issue, that’s on you, but the votes have spoken and you’re the one that looks like the troll for constantly saying “no but” to me, even though I and others have made it clear you’re wrong.

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BigbooTho t1_je6osv8 wrote

Reply to comment by JelloDarkness in [homemade] French toast & smoked bacon. by MaxRamsey

I sure as shit would say the pizza was prepared differently. Butchery is the processing of a carcass as well as what a butcher does. The butcher cuts up the meat differently to prepare stringy bacon vs back bacon because the butcher is often the one preparing the meat for display and sale. Idk what you want this isn’t some crazy hill to die on. Reddit sees downvotes and goes bananas.

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BigbooTho t1_je6o3xl wrote

Reply to comment by HasturDragon in [homemade] French toast & smoked bacon. by MaxRamsey

It’s not for the sake of arguing. You literally made a comment that just haaaad to correct someone that didn’t say something wrong. You could’ve said “yeah! And…” but instead you had to say “so you’ve got it all wrong also…” That does not sit well with me. I get it. You know something from a twenty minute YouTube video you watched sometime. You need to share how smart you are. Fine. I take issue when you have to correct someone needlessly to get there.

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