What's cookin', good lookin'?

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I think that's how it is with a lot of foods in one part of my mind. I have to remember that its all a good sensual experience and if I don't like it I never have to have it ( at home or in a restaurant at least ) again, but of I do not have it I might be missing out. And yes, I felt exactly the same the first time I was with other sensual experience :eek:. Maybe this is why food is such a key thing for me.

Sensual experiences (just like, good food) should alter your senses. It should make you high. :rose:
 
I agree. this is very important. :rose:

I have two problems. First, I get too stuck in head space often. The other, physical. ( I am being increasingly open here ). I have issues where my senses are impacted. Occasionally, I lose sight ( usually through migrain thankfully), sometimes hearing, sometimes less often scent, taste. Even occasionally the sensitivity bot not totally ever, of how I can feel. I can always feel something apart from some numb spots, just normal things, surgery sites...where nerves get damaged.


my reaction to drugs I have taken is also atypical. Its not so 'weird' but it can be very annoying.

For me to get erotically high can be very difficult, or rather, I can be knocked from it ridiculously easy. :(.

Its easier to get excited about the sensuality that is less unreliable. Cold is always cold. Sweet is always sweet, bitter, bitter and sour will always make one feel as if one's gums are recoiling in excitement. Texture is reliable.

I think my cry from within that brought me here is my plea to re engage my head and erotic sensualism to my body...and to find some physical love for myself. :) ( both jobs only I can do. ). Talking about food, and safe stuff makes it easier and safe for me to talk about the other stuff.

We are all here for a reason or more. Sometimes I take refuge in the safe subjects too. My life has a tendency to have rough patches of one kind or another almost constantly. :)
 
nothing cooking, but just sharing a favorite food stuff...

Moose tracks ice cream (vanilla ice cream with "magic shell," chocolate bits, fudge, and brownie bits)
 
Does coconut milk go solid in the fridge after you have boiled it and added some stuff to it or does the boiling cause a weird chemical reaction that prevents it from solidifying again? I have no idea if that would even be possible. :confused:

I'm wondering about how much gelatin to use. If it resolidifies, then a lot less is needed.
 
I didn't cook it but I am wondering why there is zucchini in the take out pad thai I got from the new pan Asian cuisine place. I suspect like everyone else this time of year they are doing whatever possible to get rid of their excess squash
 
Experimented with felafel in a bolognese sauce. Seemed like a good idea at the time...

Nah, not again :D
 
Is anyone familiar with Colombian pastries? I purchased these delicious little pastries and I have no idea what they're called.

They're round little pastry cups with crisscrosses of a thick (and kind of gritty) cream. Between each section of cream is a filling of either coconut, raspberry, or apricot jelly.

(@ ̄ρ ̄@) It's so~ good...
 
Does coconut milk go solid in the fridge after you have boiled it and added some stuff to it or does the boiling cause a weird chemical reaction that prevents it from solidifying again? I have no idea if that would even be possible. :confused:

I'm wondering about how much gelatin to use. If it resolidifies, then a lot less is needed.

Good question Seela... I last used coconut milk in a curry that I later refrigerated. It got really solid, and I noted at the time that I wassn't sure why it solidified so upon refrigeration? It had meat in it, minced goat. So I wasn't sure if the mince had a high fat or collogen content, or if it was simply due to the coconut milk (and oil), not to mention starch from the potatoes.

I believe coconut oil is stable at high temperatures, so coconut milk might not break down, and could resolidify upon refrigeration? I'm guessing it's probably too late by now, anyway :) I want to know what happened, of course!

Meeks - I don't know what those are called, but I'm jealous! I love Columbian food!
 
Good question Seela... I last used coconut milk in a curry that I later refrigerated. It got really solid, and I noted at the time that I wassn't sure why it solidified so upon refrigeration? It had meat in it, minced goat. So I wasn't sure if the mince had a high fat or collogen content, or if it was simply due to the coconut milk (and oil), not to mention starch from the potatoes.

I believe coconut oil is stable at high temperatures, so coconut milk might not break down, and could resolidify upon refrigeration? I'm guessing it's probably too late by now, anyway :) I want to know what happened, of course!

I know that coconut milk goes solid if it's stored in the fridge, but I wasn't sure if that would happen after it's boiled. I've never made enough curry to have leftovers.

But yes, it seems to resolidify even after boiling it and adding things to it. I used about half of the amount of gelatine I would have normally used for that amount of liquid and it has set.

I made coconut-chocolate-espresso....gelatinated things for dessert today. :)
 
I know that coconut milk goes solid if it's stored in the fridge, but I wasn't sure if that would happen after it's boiled. I've never made enough curry to have leftovers.

But yes, it seems to resolidify even after boiling it and adding things to it. I used about half of the amount of gelatine I would have normally used for that amount of liquid and it has set.

I made coconut-chocolate-espresso....gelatinated things for dessert today. :)

You make them sound so tempting! :p
And thank you! Info filed away :)
 
Is anyone familiar with Colombian pastries? I purchased these delicious little pastries and I have no idea what they're called.

They're round little pastry cups with crisscrosses of a thick (and kind of gritty) cream. Between each section of cream is a filling of either coconut, raspberry, or apricot jelly.

(@ ̄ρ ̄@) It's so~ good...

I have no idea what those might be, but have you tried taking a pic of one and putting it to google image search? Similar pics should pop up and maybe one of them is the pastry you're looking for. :)
 
I have no idea what those might be, but have you tried taking a pic of one and putting it to google image search? Similar pics should pop up and maybe one of them is the pastry you're looking for. :)

:eek: We ate them quickly.

That's not a bad idea. I could ask for the name, again. But it's difficult to hear what is being said. Upon tasting again last night I realized the thick paste is almond. :) Maybe it's something unique to this bakery.
 
:eek: We ate them quickly.

That's not a bad idea. I could ask for the name, again. But it's difficult to hear what is being said. Upon tasting again last night I realized the thick paste is almond. :) Maybe it's something unique to this bakery.

Get them to write it down for you :)
And that gives you an excuse to go back :p
 
Does coconut milk go solid in the fridge after you have boiled it and added some stuff to it or does the boiling cause a weird chemical reaction that prevents it from solidifying again? I have no idea if that would even be possible. :confused:

I'm wondering about how much gelatin to use. If it resolidifies, then a lot less is needed.

Well, I don't know much, but boiling it is evaporating it, right? So basically you are making sweet and condensed coconut milk. Depending on how much you evaporate it, if you left about 3/4 of your original amount (let's say 1 cup (what's that in metric?)), I'd take a stab at 3 tbsp of gelatin.

I have no idea what those might be, but have you tried taking a pic of one and putting it to google image search? Similar pics should pop up and maybe one of them is the pastry you're looking for.

As far as I know, reverse image search hasn't developed that far yet. image searches usually only net a response when a pic matches identically (if you took a picture, posted it, then searched for the exact same picture).

In other words, it's not like face recognition software (yet); it doesn't make objective comparisons.
 
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Is anyone familiar with Colombian pastries? I purchased these delicious little pastries and I have no idea what they're called.

They're round little pastry cups with crisscrosses of a thick (and kind of gritty) cream. Between each section of cream is a filling of either coconut, raspberry, or apricot jelly.

(@ ̄ρ ̄@) It's so~ good...

I did a step by step image search for pastries, colombian pastries, colombian pastries raspberry, colombian pastries raspberry cup, almond colombian pastries and did a search for colombian celebrations (in case it's a pastry particular to a time of year), and got no results of anything that resembled a round cup with a cream cross with a (jelly) filling between.

I also did a generalized pastry search for spanish and portuguese pastries that netted no results similar to what you mentioned

According to wiki (and wiki is NEVER wrong) the only pastry common to Colombia is Tortita (or torta) negra (black cake) which is a small pastry but nothing that looks like what you mentioned.

It just sounds like a tart or torte of some kind...??
 
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