If there’s one thing I’m known for, it’s being a stickler for old world traditions. And if there’s a second thing I’m known for, it’s my faithful consumption of the foods one is expected to eat on the feast days of Catholic saints. But if there’s a third thing I’m known for, something deeply, intrinsically me, it would almost certainly be lying, ’cause I don’t do any of that other shit. Let me show you how we do St. Patty’s Day, Cincinnati style. Also, I created another holiday cocktail you can only find here at The Sci-Fi Guys. Click the pic and get your green on!Continue reading “The Feast Of Saint Patrick”
The Great British Baking Show: Walton Edition, Episode 51 – Pi Day
Welcome back, friends, to The Great British Baking Show: Walton Edition! I’ve got a lot of these articles to write, and very little time, so let’s get started. This week we celebrate Pi Day!Continue reading “The Great British Baking Show: Walton Edition, Episode 51 – Pi Day”
Pro Tip: If you are feeling congested and want something to loosen your sinuses up and make it easier to breathe, Nashville hot chicken will definitely do the trick. But ask yourself first: are my lips too chapped to handle this? Because the answer is yes. Yes, they are.
When you eat dinner with Mark Mains and Jon Clements, Mark likes to send food home with you. Almost as much as he likes making sure you can’t put it in the fridge at work.
One Sentence Reviews: Mountain Dew Fruit Quake
If by “fruit cake” you mean 70% hyper sweetened cocktail cherries and 30% Campbell’s tomato soup, then, yes, this tastes just like “fruit cake.”
How Can You Have Any Pudding If You Don’t Eat Your Meat?
I got it. Let’s try it.Continue reading “How Can You Have Any Pudding If You Don’t Eat Your Meat?”
The Great British Baking Show: Walton Edition, Episode 50 – Friendsgiving 2022
Welcome back, friends, to The Great British Baking Show: Walton Edition! I’ve got a lot of these articles to write, and very little time, so let’s get started. This week we celebrate Friendsgiving 2022!Continue reading “The Great British Baking Show: Walton Edition, Episode 50 – Friendsgiving 2022”
🥠Date unknown; meal unknown.
🥠Date unknown; meal unknown. Happy Thanksgiving!
Halloween 2022: Oct. 30ᵗʰ – Halloween Schichttorte
I promised you to do something new each day, and I have, although it may not be obvious. Longtime readers will remember that I’ve made a schichttorte before. So at first glance this doesn’t exactly appear to fit the Halloween bill.
In fact, I’ve actually made a Halloween schichttorte before, although I unfortunately seem to have misplaced the pictures to prove it. That had a similar frosting design, but, if I remember correctly, the layers were purple and green.
What’s new about this cake is an ingredient I’ve never used before, but will keep on hand from now on: activated charcoal powder. I have NEVER been able to get a bake to look this black. The liquid food coloring I used turned the off white batter into a mild grey. This stuff turned it BLACK. And as stygian as it was in the bowl, it was even more deeply black after it was baked. Before I frosted this cake, the top looked exactly like it had been scorched in a red hot skillet. This stuff gets food impressively dark.
The activated charcoal added no flavor whatsoever, and is so fine and lightweight that your tongue cannot detect its presence. And don’t believe the picture above. Activated charcoal powder looks nothing like that. I’m only using that image because my camera literally could not focus on the real stuff. It is such a fine powder, and so deeply black, that there is no surface texture nor different shades for a digital camera to focus on. It was like scooping weightless spoonsful of pure darkness into the mixing bowl. This stuff is awesome! It is hands down the most Halloween ingredient I have ever used. And from what I’ve read, it even helps to clean your digestive system and whiten your teeth! I’m so glad I bought it.
If you’re going to do any Halloween baking, I cannot recommend strongly enough that you incorporate activated charcoal powder into your recipes. From now on, when October rolls around, this stuff will be a staple in my kitchen. I’ve found nothing else that can do it’s job remotely as well.