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lownslow95 · 05-28-2009, 08:13 AM

Ice cream would be good as **** on that.

Erik · 05-28-2009, 11:31 AM

Quote:

Originally Posted by lownslow95

Ice cream would be good as **** on that.

****ing exactly. lol

DPancoast · 06-28-2009, 04:33 PM

anyone know how to reheat corn on the cob?

Scapegoat · 06-28-2009, 04:34 PM

Quote:

Originally Posted by DPancoast

anyone know how to reheat corn on the cob?

cook it on the stove in hot water

DPancoast · 06-28-2009, 04:43 PM

it wont get soggy?

Scapegoat · 06-28-2009, 04:50 PM

Quote:

Originally Posted by DPancoast

it wont get soggy?

you're just warming it up... i'd think a minute in boiling water would be enough... i guess you could wrap it in moist paper towels and microwave it

DPancoast · 06-28-2009, 04:50 PM

yeah I googled a little bit and it says that or in a sealed ziplock... I'll figure somethin out. Thanks man

RSX Type-Slow · 06-28-2009, 10:47 PM

if it's cooked already than i'd warm it up on the second rack or the cool side of a grill.

DPancoast · 06-29-2009, 12:04 AM

I threw it in a ziplock and mic'd it for like 3 mins... came out awesome

den9 · 06-30-2009, 09:39 PM

Quote:

Originally Posted by DPancoast

I threw it in a ziplock and mic'd it for like 3 mins... came out awesome

thanks for reminding me, i think im gonna have some now. try it cold, its not that bad honestly.

DPancoast · 10-26-2009, 07:04 PM

oh hai... back from the dead..

Michelle and I tried one of V8s new line of soups

We tried the Tomato Herb and I was way impressed... try em out!

**TROLL** · 02-28-2010, 12:19 AM

bump bump for a worthy cause

Not sure if we're doing desserts here too, but I have a really really simple but really really good one. Super quick to make and with common ingredients, which makes it perfect for me when there's a last minute party where I need to bring something.

Peanut Butter Pie
(10 mins to make start to finish, and better than you'll expect)

-3 oz. Cream Cheese
-8 oz. Cool Whip
-1/2 cup Peanut Butter, crunchy
-1 cup Confectioners Sugar

Pour all ingredients into a mixer until they're well mixed, then pour into a chocolate or graham cracker pie crust. Ideally, refrigerate for at least an hour to allow the pie to firm up, but it can also be eaten right away.

If anyone makes one, let me know what you think!

FocusDude · 02-28-2010, 09:57 AM

Sounds awesome, I may try it this week. Have you tried using more PB? Cause I will, if not use way more cause I'm a PB whore.

DPancoast · 02-28-2010, 01:22 PM

good bump bry.

been eating a lot of authentic foods from other countries. thai, indian, vietnamese.... all very awesome lol.

D Money · 02-28-2010, 01:40 PM

someone post some good recipes for grilled chicken. I'm getting sick of salsa, mrs. dash, bbq, etc. lol

Fujito · 02-28-2010, 01:47 PM

Here's a dessert I made for our 30th year anniversary dinner.
$75/head. 8 courses. 2 seatings. 65 people. This dessert took me 6 hours to make enough to serve 80.

It's primarily a three component dessert. Everything is made from scratch.
-Banana Ice cream with vanilla beans
-Banana puree and white chocolate filled crepe discs
-Bitter sweet chocolate sauce

sleepersatty99 · 02-28-2010, 04:22 PM

why did it take you so long? if i may ask? did you make the ice cream and Choc sauce? Is that the crepes between the ice cream and choc sauce?

**TROLL** · 02-28-2010, 04:32 PM

cause it was for 80 people! haha...

**TROLL** · 02-28-2010, 04:34 PM

Quote:

Originally Posted by FocusDude

Sounds awesome, I may try it this week. Have you tried using more PB? Cause I will, if not use way more cause I'm a PB whore.

I haven't but feel free to give it a shot. It has a peanut butter taste for sure, and is just very sweet. It might be good with more peanut butter too, not sure. Most people who try it are really impressed and want the recipe. Its a sort of cheesecake consistency, but not quite.

Fujito · 02-28-2010, 04:36 PM

Everything is made from scratch. Chocolate sauce is very simple. I bought a huge bitter sweet chocolate block, chopped some of it off, melted it and added heavy cream and glucose (light corn syrup).

We have an ice cream machine at the restaurant, so I made that too. I've made ice creams and sorbets of before so it simple.

It took so long because after I poached the bananas in the milk/cream for the ice cream I put them in a food processor then passed them through a very fine mesh. Passing anything through chinois strainer takes a long time, but 24 bananas? That takes hours.

Those are the crepes, but I peeled off the crepe part because I didn't like the texture. I worked at a crepe restaurant right by our restaurant while we were doing construction, so I just went over there and used their crepe iron and made 20 crepes.

06-28-2009, 10:47 PM	#128
RSX Type-Slow Tri-State Post Whore Join Date: Sep 2007 Location: D-town Member #5868 My Ride: 99' Civic Si iTrader: (1)	if it's cooked already than i'd warm it up on the second rack or the cool side of a grill. __________________ -Tim Dropped and swapped Civic Si

02-28-2010, 09:57 AM	#133
FocusDude Tri-State Post Whore Join Date: Nov 2007 Location: Lower Lower Bucks Member #6269 My Ride: 01 Focus ZX3 iTrader: (0)	Sounds awesome, I may try it this week. Have you tried using more PB? Cause I will, if not use way more cause I'm a PB whore. __________________ 2001 Ford Focus ZX3 - To view links or images in signatures your post count must be 10 or greater. You currently have 0 signatures. - To view links or images in signatures your post count must be 10 or greater. You currently have 0 signatures.

02-28-2010, 04:22 PM	#137
sleepersatty99 Tri-State Addict Join Date: Mar 2007 Location: Mayfair Member #4142 My Ride: 99 saturn sl2 iTrader: (0)	why did it take you so long? if i may ask? did you make the ice cream and Choc sauce? Is that the crepes between the ice cream and choc sauce? __________________ Im like a rubber band i always bounce back To view links or images in signatures your post count must be 10 or greater. You currently have 0 signatures. your suffering will be legendary even in HELL!!!!! To view links or images in signatures your post count must be 10 or greater. You currently have 0 signatures.

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02-28-2010, 01:47 PM	#136
Fujito Tri-State Post Whore Join Date: Dec 2008 Member #10571 My Ride: Toyota Celica iTrader: (0)	Here's a dessert I made for our 30th year anniversary dinner. $75/head. 8 courses. 2 seatings. 65 people. This dessert took me 6 hours to make enough to serve 80. It's primarily a three component dessert. Everything is made from scratch. -Banana Ice cream with vanilla beans -Banana puree and white chocolate filled crepe discs -Bitter sweet chocolate sauce

02-28-2010, 04:36 PM	#140
Fujito Tri-State Post Whore Join Date: Dec 2008 Member #10571 My Ride: Toyota Celica iTrader: (0)	Everything is made from scratch. Chocolate sauce is very simple. I bought a huge bitter sweet chocolate block, chopped some of it off, melted it and added heavy cream and glucose (light corn syrup). We have an ice cream machine at the restaurant, so I made that too. I've made ice creams and sorbets of before so it simple. It took so long because after I poached the bananas in the milk/cream for the ice cream I put them in a food processor then passed them through a very fine mesh. Passing anything through chinois strainer takes a long time, but 24 bananas? That takes hours. Those are the crepes, but I peeled off the crepe part because I didn't like the texture. I worked at a crepe restaurant right by our restaurant while we were doing construction, so I just went over there and used their crepe iron and made 20 crepes.