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Post by Moose on Aug 12, 2017 13:43:15 GMT
*gives Kelly an LOL for the ploughed man one*
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Post by whollygoats on Aug 12, 2017 22:14:23 GMT
As per the OP query, I remember arriving in Frankfurt, Germany, after having spent the prior month, plus, traveling across the Eurasian land mass, from Japan to St. Petersburg. Along that route, we were repeatedly advised not to eat raw foods, nor drink any water other than bottled (nor even rinse our toothbrush with anything else). I craved two things and I gorged on them both at the hostel cafe where I stayed the night....green salad, a Caesar salad particularly, and a tall, refillable glass of ice water. That meal of salad and ice water is still one of the best in my memory. On the flight from Frankfurt to the US, I somehow got obsessed with tomato juice, and probably drank four or five tins of the stuff.
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Post by jayme on Aug 12, 2017 23:55:56 GMT
I have a weird craving story.
I grew up in the age of teflon pans, and they are particularly good for cooking eggs. However, teflon sort of creeped me out, so I got rid of all of mine some time ago.
So, where I work, I make airplane parts. A few years ago, I had to machine teflon bushings on a lathe. The teflon was white, the bushings were less than a centimeter long, and maybe 1/4 to 1/3rd of a centimeter in diameter. I started craving them. I really, desperately wanted to chew on them, and I expected them to taste like scrambled eggs.
I never did, but I will also never cook with teflon again, if my brain learned to identify something that I ate molecules of that were stuck to eggs, and tried to get me to eat it.
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Post by JoeP on Aug 13, 2017 9:36:23 GMT
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Post by tangent on Aug 13, 2017 12:10:12 GMT
... I started craving them. I really, desperately wanted to chew on them, and I expected them to taste like scrambled eggs. I guess it's a diet you could never stick to
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Post by JoeP on Aug 13, 2017 12:25:47 GMT
... I started craving them. I really, desperately wanted to chew on them, and I expected them to taste like scrambled eggs. I guess it's a diet you could never stick to
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Post by jayme on Aug 13, 2017 15:16:27 GMT
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Post by Elis on Aug 14, 2017 6:51:15 GMT
That would be a strange diet.
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Post by raspberrybullets on Aug 14, 2017 10:29:03 GMT
Lolz
I was craving a chocolate cake with chocolate cream this afternoon. But I never got it. Not even something I usually like.
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Post by Elis on Aug 14, 2017 11:27:01 GMT
You don't usually like chocolate?
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Post by Moose on Aug 14, 2017 18:17:38 GMT
I love scrambled eggs, apropos of nothing. But then, you all know that.
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Post by raspberrybullets on Aug 16, 2017 8:40:18 GMT
You don't usually like chocolate? I always like chocolate. But chocolate cakes with cream is a whole different thing. I'm not normally a creamy cake person. I like yeasty bakes and pastries more than cakes.
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Post by Moose on Aug 21, 2017 20:56:55 GMT
Oooh cream is what makes cakes for me . Cream and lemon frosting .. oh yeah
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Post by whollygoats on Aug 22, 2017 0:20:23 GMT
Cream? You pour cream all over your cakes? Doesn't that make them soggy?
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Post by tangent on Aug 22, 2017 12:29:29 GMT
It's not real cream, it's a mixture of butter and sugar whipped together to make a very sweet, slightly gritty substance that can be used in layers of cake because it doesn't run. It's called 'butter cream'.
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Post by whollygoats on Aug 22, 2017 16:19:00 GMT
It's not real cream, it's a mixture of butter and sugar whipped together to make a very sweet, slightly gritty substance that can be used in layers of cake because it doesn't run. It's called 'butter cream'. American: Frosting...or, less commonly, icing. Do you folks have a different name for that goo, usually berry or lemon flavored, that is used between cake layers? The lemon is 'lemon custard', but I don't know the berry term. Many folks I know just call it 'goo'.
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Post by JoeP on Aug 22, 2017 18:23:19 GMT
Baking customs may be different on that side of the pond, but here layers of cake normally have jam or buttercream between them. There's also "confectioners' custard" which is super yummy but more commonly found in tarts and Danish pastries and things.
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Post by whollygoats on Aug 22, 2017 19:02:45 GMT
Yes, berry jam, as I know it, would fit the bill quite well. I just didn't think it through.
Sometimes, with 'event' cakes (weddings and the like), the goo, between the layers of nearly tasteless cake and low flavor greasy icing, is the best part of the cake.
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Post by Moose on Aug 22, 2017 20:19:54 GMT
I like real cream on cakes too ..
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Post by Elis on Aug 22, 2017 20:57:57 GMT
Sometimes, with 'event' cakes (weddings and the like), the goo, between the layers of nearly tasteless cake and low flavor greasy icing, is the best part of the cake. Actually, I have eaten pieces of cake where that butter-cream-like stuff was a bit too sour and that made it horrible. Suddenly there was this big, horrible mass in my mouth which almost made me gag.
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Post by whollygoats on Aug 22, 2017 21:44:31 GMT
Sometimes, with 'event' cakes (weddings and the like), the goo, between the layers of nearly tasteless cake and low flavor greasy icing, is the best part of the cake. Actually, I have eaten pieces of cake where that butter-cream-like stuff was a bit too sour and that made it horrible. Suddenly there was this big, horrible mass in my mouth which almost made me gag. I've taken bites of wedding cakes where it tasted like non-flavored cake encased in unflavored vegetable shortening frosting. It was revolting.
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Post by raspberrybullets on Aug 22, 2017 23:02:15 GMT
Wedding cakes tend to be awful.
There are all sorts of fillings to fill cakes with. I make one for my honey cake which is butter and sugar mixed with custard. It's super tasty. I make the custart (no sugar) as it gets mixed with the creamed butter and sugar later. Then there are the ones that are just a thick whipped cream type - those I particularly don't like - Im not sure what's in them - they don't seem like they're butter cream - more like normal cream that's been gelatined or something. There are also those mousse ones which I'm also not a fan of. I don't like mousse, especially of the chocolate kind. Fruit flavoured mousses are usually OK.
Speaking of cake, I am home today so maybe I should bake something. Any suggestions?
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