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Getbig Main Boards => Gossip & Opinions => Topic started by: Eyeball Chambers on March 21, 2009, 08:17:22 AM
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Bananas Foster
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Barry"bananas "Forster?
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Barry "bananas" Forster Obama
Fixed
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The Sahara or Gobi Desert if you ask me.
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The Sahara or Gobi Desert if you ask me.
Fixed haha
I'm a fucking idiot.
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Barry"bananas ForesterFoster?
Fixed
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;D :( :P :-* :-* :'( ??? :o ;D :) ;) :-[ :-[
Fixed
:-\
Fixed
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Fixed
Haha ;D
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no way, black/white cookie
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That's what women call my penis after I cum. Looks like bananna foster.
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Too hard to pick a best, but I am making this tonight.
(http://www2.worldpub.net/images/saveurmag/626-119_choco_caramel_tart_300.jpg)
Chocolate Caramel Tart
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Chocolate cake from Outback 8)
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no way, black/white cookie
Mudshark
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Too hard to pick a best, but I am making this tonight.
(http://www2.worldpub.net/images/saveurmag/626-119_choco_caramel_tart_300.jpg)
Chocolate Caramel Tart
Damn that looks tasty.
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Lemon tart
Salubrious!
ta ta
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Damn that looks tasty.
Here is the recipe if interested:
Chocolate Caramel Tart
SERVES 8
When making this dessert (from Brooklyn's Marlow & Sons), we found that darker, dutch-process cocoa powder makes for a more flavorful, cookie-like crust.
FOR THE CRUST:
1 1⁄2 cups flour
1⁄4 cup plus 1 tbsp. dutch-process unsweetened
cocoa powder
1⁄4 tsp. kosher salt
10 tbsp. unsalted butter, cubed and softened
1⁄2 cup plus 2 tbsp. confectioners' sugar
2 egg yolks, preferably at room temperature
1⁄2 tsp. vanilla extract
FOR THE CARAMEL
1 1⁄2 cups sugar
3 tbsp. light corn syrup
1⁄4 tsp. kosher salt
6 tbsp. unsalted butter
6 tbsp. heavy cream
1 tbsp. crème fraîche
FOR THE GANACHE
1⁄2 cup heavy cream
4 oz. bittersweet chocolate, finely chopped
Gray sea salt for garnish
1. Make the crust: Heat oven to 350˚. Combine flour, cocoa powder, and salt in a medium bowl and set aside. Using a handheld mixer, cream the butter and sugar in a large bowl until mixture is pale and fluffy; mix in yolks and vanilla. Mix in dry ingredients. Transfer dough to a 9" fluted tart pan with a removable bottom and press dough evenly into bottom and sides of pan. Refrigerate for 30 minutes. Prick the tart shell all over with a fork and bake until cooked through, about 20 minutes. Transfer to a rack and let cool.
2. Make the caramel: In a 1-qt. saucepan, whisk together sugar, corn syrup, salt, and 6 tbsp. water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 365°. Remove pan from heat and whisk in butter, cream, and crème fraîche (the mixture will bubble up) until smooth. Pour caramel into cooled tart shell and let cool slightly; refrigerate until firm, 4–5 hours.
3. Make the ganache: Bring cream to a boil in a 1-qt. saucepan over medium heat. Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth. Pour ganache evenly over tart and refrigerate until set, 4–5 hours. Sprinkle tart with sea salt, slice, and serve chilled.
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ben en jerrys.
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Mudshark
Look to the cookie
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(http://festivalofnations.net/images/baklava-tr.jpg)
baklava..
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(http://festivalofnations.net/images/baklava-tr.jpg)
baklava..
turkish style or greek? I find the Greek style too sweet.
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Key lime pie, carrot cake, or coconut cream pie
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this could be tasty.
(http://www.baileyklineblog.com/post/005-bailey-kline-sweet-cream.jpg)
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I always liked Creme brulee
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this could be tasty.
(http://www.baileyklineblog.com/post/005-bailey-kline-sweet-cream.jpg)
that's not the new "IT GIRL".
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Too many, but Carrot Cake or Key Lime Pie from J Alexanders is damn good.
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Plain vanilla ice cream with a scoop of Plazmosis...There is nothing better... ;)
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Plain vanilla ice cream with a scoop of Plazmosis...There is nothing better... ;)
Plazmosis is dessert in itself 8)