Well hello there Mr. Sickie.
Hidey Ho...
Just trolling through the threads seeing if anything peaks my interest.
Have a good day, did y'all?
Duly noted..
And it's easier if you add sugar
Duly noted..
Though, I'm not making meringue..
Damn it, sb1!! Now I want pie..
Duly noted..
Though, I'm not making meringue..
Damn it, sb1!! Now I want pie..
Incoherent ramblings? What is this of which you speak?
Mmmmm. Pie.
Chocolate?
I'd start with an ice cream custard base, and work my way from there. Not sure how I'd thicken it up, though? Too much flour, and it gets doughy...too many eggs and, well... You get an egg-y flavor.
Lolly?
What are you doing up so late? Nice to actually meet you.
Hmmm, I wonder, a semi-stiff egg white, fold in the rhum soaked yolks, slow heat on a double boiler (like making a holandaise)...
Oh good, the baffle'em with bullshit strategy rides to the rescue, one again!Well considering my degrees are in biochemistry and other biology based sciences, and that I'm practically a math idiot, no, your PM did not put me off.
Seriously, I went through my 2 obligatory physics classes with my eyes closed, hoping for the best!
Oooohhh! Great idea!
Send me the recipe when you perfect it
Though in all honesty, an egg nog cake would be easier!
Ahh! So that's your strategy! I'll bear that in mind during future communications.
but of course! I think sb1 had the right idea. But, I'd make the custard, cool, then fold in the......
but of course! I think sb1 had the right idea. But, I'd make the custard, cool, then fold in the......
Ooh!! Wait... You could make it like a trifle..!! Pour the warm custard over rum soaked lady fingers.....
