Recent comments in /f/food

Infamous_Layer663 t1_j69dzva wrote

Reply to comment by Queasy_Ad_5469 in [homemade] ribeye by Queasy_Ad_5469

That would be excellent. For fatty cuts like the ribeye I enjoy a medium! Usually pull around the 125 F / 52 C mark. After a quick sear I find it’s usually where I like it.

Mind you, this only works for those double cut / thick pieces.

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Lollxpiglet OP t1_j69dh5l wrote

Reply to comment by beernotbabies in [I Ate] Slow cooked beef cheek, smoked mash, wild mushroom, bacon & spinach topped with crispy pancetta & a bourguignon sauce by Lollxpiglet

It was at Archerfield House!

We'd rented the main house & other parts for a few days, so food may have been different to if you stayed there normally but everything we had was delicious so imagine you wouldn't be disappointed regardless!

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cubs_rule23 t1_j69cwkd wrote

Reply to comment by Nymer1a_S4nd in [I ate] Breakfast Burrito by Nymer1a_S4nd

A cards fan wouldn't know that there is a difference, makes sense, details don't matter to yall. Look up burrito, they call them out specifically, not new. The best part of your ignorance is that only haters think the way you do, not once have I claimed them to be the best.

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CodeCat5 t1_j69clpq wrote

Reply to comment by Xanthus179 in [I ate] Breakfast Burrito by Nymer1a_S4nd

>Several replies had a 0 and it just makes me wonder what kind of sad life someone must lead.

Indeed. I can only imagine what it's like to let a few insignificant pixels have such an affect on your day.

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Mountainbranch OP t1_j69c36r wrote

Reply to [I ate] "Traditional" norwegian pizza. by Mountainbranch

Explanation: In Norway pizzas are all thick crust, like a pan pizza, but still made in a pizza oven not a regular one, they have recently started serving 'Thin crust pizza' or 'Italian-Style pizza' as they call it, but they differentiate by calling thick crust "Traditional" and thin crust "Italian-style".

Don't ask me why, i'm Swedish.

Pizza was good though.

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oliverkloezoff t1_j69bsey wrote

Reply to comment by JustBoredIsAll in [I ate] Breakfast Burrito by Nymer1a_S4nd

No, hand held breakfast burritos are the norm, in your normal household. Especially in NM. In our households, anyway. I'm a 4-5 generation Hispanic -on both sides- in NM and I've never seen anyone break out the knives and forks on a breakfast burrito.

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whipped-desserts OP t1_j69b7ug wrote

Reply to [homemade]Kinder No Bake Cheesecake by whipped-desserts

This Kinder No Bake Cheesecake is a light, sweet, rich dessert, perfect for those who love Kinder chocolate. It is easy to make and looks fancy. Give it a try and enjoy!

Ingredients

Crust

1/2cup - 150g Graham Crackers
5tbsp - 75g Butter
1/4 tsp - 1g Salt

Filling

11/4 cup - 215g Kinder Chocolate
11/2 cups - 375ml Whipping Cream
2 cups - 500g Cream Cheese
3/4cup - 85g Powdered Sugar
1tsp - 5ml Vanilla extract
1/2tsp - 2g salt

Ganache

1/2cup - 85g Kinder Chocolate
3 tbsp - 50ml Cream (Whipping Cream 35%)

​

Instructions

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Preparation

  1. Make sure to have all the ingredients needed
  2. Cover the bottom of and 8 inches Springform Mold with parchment paper

​

The Crust & Filling

Crust

1.In a bowl, mix the powdered graham crackers with the melted butter and a pinch of salt
2. Pour into the pan
3. Use a glass to press the crust in the bottom and refrigerate

Filling

  1. In a water bath or in the microwave, melt the Kinder chocolate & set aside
  2. In a bowl, whisk the cream to stiff peaks and set aside
  3. Again, in another bowl mix the cream cheese with the vanilla extract, the powdered sugar and the salt
  4. Add in the melted Kinder chocolate
  5. Fold in the whipped cream
  6. Pour the filling in the mold
  7. Even it out and refrigerate overnight

​

Unmolding & The Ganache

  1. Run a knife around the cheesecake
  2. Lift the mold
  3. Don't worry if it is not perfect, the next step will hide the imperfections ;)
  4. For the Kinder ganache, combine the Kinder chocolate and cream in a bowl
  5. Microwave for 30 seconds at a time until the chocolate starts to melt
  6. Mix until it becomes homogeneous
  7. When the Kinder ganache is warm pour on the cheesecake to create a drip
  8. Cut & Enjoy!

Tips on making no bake cheesecake

  • Use room temperature cream cheese to make it easier to mix and create a smooth texture.
  • Make sure the crust is well chilled before adding the filling to ensure it holds its shape.
  • Use a stand mixer or electric hand mixer to beat the cream cheese and other filling ingredients together until they are well combined and smooth.
  • Be sure to properly measure the ingredients to ensure the right consistency is achievedIf the mixture is too soft, you can add some gelatine to help set it.
  • Chilled the cheesecake for several hours or overnight to ensure it sets properly.
  • You can also add some fresh fruits or chocolate on top of the cheesecake before serving.
  • Keep in mind that no-bake cheesecakes are typically softer than baked cheesecakes.The cheesecake should be stored in the fridge and be consumed within 3-4 days.

See you next week!
Sandrine ❤️

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