What Do You Eat?
Posted 29 January 2018 - 07:35 PM
I had tater tots with cheddar, bacon, and sour cream on top
Posted 01 February 2018 - 02:57 PM
"Ghosts are not conscious entities, but emotional energy recorded in matter"
Sir Oliver Lodge
Posted 02 February 2018 - 09:21 AM
I would be disappointed if it didn't
and then Lemon meringue mini pies yum
Omg, Klainey, I might have to fly across the world just eat dinner with you.
Posted 02 February 2018 - 03:34 PM
Make the ice cream peanut butter and you're set.Or also, there is Bacon Ice cream.
MAPLE BACON ICE CREAM
1 cup grade B maple syrup
4 cups half-and-half
1 1/2 cups granulated sugar, divided
5 egg yolks
1/2 pound thick-cut bacon
Over moderate heat in a medium saucepan, heat the half-and-half with 1/2 cup sugar until hot and just bubbling around the edges.
In a medium bowl, whisk the yolks with 1/2 cup sugar, then add 1 cup hot half-and-half mixture in a slow stream, whisking constantly. Pour the whole egg mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon and registers 170 degrees F on a thermometer. Do not let boil. Pour the mixture through a fine mesh sieve into a medium bowl and whisk in the maple syrup. Cover with parchment paper letting the paper touch the surface of the mixture, to prevent a skin from forming. Chill the mixture until very cold, at least 6 hours and up to overnight.
Preheat the oven to 425 degrees F.
Line a rimmed sheet pan with heavy foil. Place a baking rack over the lined sheet pan and arrange the bacon slices across the rack next to each other. Bake until crispy, about 15 minutes. When cool enough to handle, finely chop.
Line a sheet pan with parchment paper and set aside. Place the remaining 1/2 cup sugar in the saucepan and cook over medium heat, stirring with a fork, until the sugar starts to melt. Stop stirring and cook until the sugar is a golden caramel color, about 10 minutes. Add the bacon and stir to coat. Pour onto prepared baking sheet and let harden. Chop the candied bacon into small pieces.
Freeze the custard in an ice cream maker according to the manufacturer's instructions, 20 to 30 minutes and at the last minute, add the candied bacon and let churn until just combined. Transfer to an airtight container and freeze.
BYOC: Try adding some cayenne pepper to your chopped bacon before you stir it into the melted sugar.
Special equipment: candy thermometer, ice cream maker.
Brown Butter Bacon Ice Cream
5 strips bacon
2 tablespoons light brown sugar
Ice Cream Custard
3 tablespoons/45 g salted butter
3/4 cup/170 g packed brown sugar
2 3/4 cups/675 ml half-and-half
5 large egg yolks
2 teaspoons dark rum or whiskey
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon, optional
Candied bacon: Preheat the oven to 400 degrees F/200 degrees C. Lay the strips of bacon on a baking sheet lined with a silicone mat or aluminum foil, shiny-side down.
For the candied bacon: Preheat the oven to 400 degrees F/200 degrees C. Lay the strips of bacon on a baking sheet lined with a silicone mat or aluminum foil, shiny-side down.
Sprinkle 1 1/2 to 2 teaspoons brown sugar evenly over each strip of bacon, depending on length.
Bake for 12 to 16 minutes. Midway through baking, flip the bacon strips over and drag them through the dark, syrupy liquid that's collected on the baking sheet. Continue to bake until the bacon is as dark as mahogany. Remove from oven and cool the bacon strips on a wire rack.
Once cooled and crisp, chop the bacon into little pieces.
For the ice cream custard: Melt the butter in a heavy, medium-size saucepan. Stir in the brown sugar and half of the half-and-half. Pour the remaining half-and-half into a bowl set in an ice bath and set a mesh strainer over the top.
In a separate bowl, whisk together the egg yolks, then gradually whisk in some of the warm brown sugar mixture. Pour the mixture back into the saucepan.
Cook over low to moderate heat, constantly stirring and scraping the bottom with a heatproof spatula, until the custard thickens enough to coat the spatula.
Add the rum, vanilla and cinnamon.
Chill the mixture for about 5 hours. Once thoroughly chilled, pour into ice cream maker. Add the bacon bits during the last moment of churning, or stir them in when you remove the ice cream from the machine.
Edited by MacCionoadha BeanSidhe, 02 February 2018 - 03:35 PM.
Aquène kah nahonnushagk(Peace and farewell),
The Unofficial GhostStudy Easter Bunny
Posted 03 February 2018 - 12:26 AM
Posted 03 February 2018 - 10:05 PM
Edited by The_Dead_Shall_Rise_Again, 03 February 2018 - 10:05 PM.
Posted 04 February 2018 - 01:04 AM
LOL that is so funny you made me lol. I was good today only steak and salad no dessert.....so far ... but I am making wienerleipä, it's a Finnish custard and jam bun yum
Posted 04 February 2018 - 11:34 AM