Live Stoner Chat Dr. Bubbles & Bushmasterar15's Food Network

[Dr.Bubbles]

Everytime I go away for a day I come back to some dumplins. Bushy had a nice few days of eating, that's for sure. I'm close to Canada, I've been enjoying poutine fries for decades. Those looked like an outstanding example...and those baby backs looked A+ bro. Lots of bark.

Fish fry's and quinoa look great too. It's always fun to try random new shit or recipes. I think half of being a good cook is the ability to look at a recipe and decide if it's worthy of being made....

Speaking of that, Bubblegirls sister works at an old folks home and brought me a napkin the other day. Yay. I was like "The fuck??". She said, turn it over dummy, and I was like OHHH....lemme scope....yeah

Here it is

That is a legit cake resapee. Four layers baby. I never made a 4 layer cake. The Hershey recipe for perfectly chocolate cake is sort of similar, and that cake is PHENOMENAL....I have high hopes. And it came from a napkin that says Happy Birthday.

 

[Mañ'O'Green]

My wife looks forward to going to some small event where there will be a box cake with canned frosting. She has a thing for it from childhood. She would not consider baking one. All of her baking, cakes, cookies, pies etc. are always from scratch. She does it all now with Gluten Free ingredients now and she has not skipped a beat. If you did not know it was GF you would not guess it.

The recipe looks legit to me. It does not say Cake Flour or Cane Sugar they may assume you know that sometimes she uses Caster sugar.

Another cool salad for dinner. The sous vide chicken breast was so pleasant, moist, full body texture with flavor through out. Lettuce has to come from the supermarket because it is just too hot for it here. Tomato, cucumber and the boiled gold potatoes are from the farm market. The Avocado is from Riverside CA.

I just sprinkled the cubed boiled potatoes with lime juice, parsley, salt and pepper while still hot. Then I drizzled some good olive oil on them and refrigerated to cool. Tomorrow or the next day they will get Mayo and all of the veggies and eggs of regular potato salad. Two salads same potatoes.

 

[Green Hornet]

@Mañ'O'Green That quinoa dish jogged some memory bits about how freaking great it is for humans. If you or someone you know is a vegetarian they must eat either soy or quinoa to get a complete protein meal (I know we do not need to worry). Complete protein list below Just as long as you do not blow the arse outa your britches

 

[Dr.Bubbles]

Steak again!! Ohh boy. The exact same roasted rootie tootie as last, except these just have salt n pepper. I put a microdot of thyme in from the fresh thyme but it's just barely there. These came out outstanding. I think I cooked em better. Grilled fillet with a balsamic garlic butter drizzle and some steamed broccoli with a little butter and a smidge of garlic powder and lemon juice. Just a lick. Nice and vibrant, just how I likes it. This was even better than the last one. No more fillets on tap though. . Poopis.

One for me and one for the hwhf. I surprised her. She was ecstatic.

 

[Dr.Bubbles]

My wife looks forward to going to some small event where there will be a box cake with canned frosting. She has a thing for it from childhood. She would not consider baking one. All of her baking, cakes, cookies, pies etc. are always from scratch. She does it all now with Gluten Free ingredients now and she has not skipped a beat. If you did not know it was GF you would not guess it.

The recipe looks legit to me. It does not say Cake Flour or Cane Sugar they may assume you know that sometimes she uses Caster sugar.

Another cool salad for dinner. The sous vide chicken breast was so pleasant, moist, full body texture with flavor through out. Lettuce has to come from the supermarket because it is just too hot for it here. Tomato, cucumber and the boiled gold potatoes are from the farm market. The Avocado is from Riverside CA.

View attachment 1348790

I just sprinkled the cubed boiled potatoes with lime juice, parsley, salt and pepper while still hot. Then I drizzled some good olive oil on them and refrigerated to cool. Tomorrow or the next day they will get Mayo and all of the veggies and eggs of regular potato salad. Two salads same potatoes.

I have had no less than a dozen folks rave our my box cakes. There is a cool video by Adam Ragusea on YouTube about box cakes vs scratch. The box cake giants, Betty & Dunkin have literally spent MILLIONS of dollars crafting their recipes. They have a whole team of professional bakers, plus access to some extremely exotic ingredients.

Their first efforts didn't even require mixing (like brownies...just get it wet), and they also only required water. That recipe quickly changed, because they wanted the housewives to feel more involved and have more of a vested interest in it. If they just added water, and then put it in the oven, it would be much less special...plus they thought by adding fresh eggs and oil that it would seem like a more high end product...but rest assured, they can do it all with the little bag of dry mix. I can say with full honesty that I fucking love a properly done box cake...either straight up or Earthquaked or straight out the bowl. I'm a Dunkin guy all the way. I will grab either a German chocolate w/ coconut pecan sugar frosting or the super dark one and make my own cream cheese frosting. I have been to WAY too many birthday parties with shot cake. It's always dry or overcooked or the wrong combination of stuff. If you make a cake right, it should be dank as fuck, and technically shouldn't need frosting. A good cake should stand naked and be worth fighting for.

After many many MANY box cakes, I think I have figure out the few secrets. Run the oven at 325° instead of 350°, it just slows everything down by a smidge. More forgiving, try it with most cookie recipes too, and buy a silicone mat. Cake: cook at lower temp, SET A TIMER 5 MINS EARLY AND CHECK WITH A TOOTHPICK, use 20% more oil plus throw in a couple tablespoons of melted butter, add a good scoop of fresh cocoa powder to chocolate cake batter. Make sure to use the mixer for the full amount of time, use a timer...three minutes feels like forever, but these cakes were designed in a lab to have that amount of aeration. I have had excellent results with the Bundt pan shape, and I highly recommend grabbing one. I got professional grade 9" and 10" cake pans and the last dozen or more cakes I've made have been Bundt shaped. Something about that ring and the thickness and all that, it just comes out fantastic.

Just add some more oil and a smidge of melty butter, turn the oven down a few dungarees and check it with a toothpick to determine doneness. Try making a Dark Chocolate Dunkin cake like this and throw in 1½ tablespoons of cocoa and tell me that doesn't stand completely on its own. Then throw on some lightly sweetened homemade cream cheese frosting and you got yerself quite the snackmuff. Stick it in the fridge and have a sliesh.

Tastycakes and sweetbreads...Get em while they're hot!!

 

[Dr.Bubbles]

Has any of you fine folks ever had sweetbreads? How was it? Haven't eaten too many glands and weirdos. Something about metallic tasting meat turns me off....I'm more of a nice muscle kinda guy.

Would DEFINITELY try it though

 

[olbobcat]

I had them a couple of times. Like eating a hunk of fat. So if you are into that kind of thing. I love octopus because it reminds me of a hunk of pork fat if cooked right.

 

[Green Hornet]

Has any of you fine folks ever had sweetbreads? How was it? Haven't eaten too many glands and weirdos. Something about metallic tasting meat turns me off....I'm more of a nice muscle kinda guy.

Would DEFINITELY try it though

I have not. I would have to look at a book to find the Thymus gland on a lamb. Buttt I did find the prep in my book

 

[Mañ'O'Green]

Has any of you fine folks ever had sweetbreads? How was it? Haven't eaten too many glands and weirdos. Something about metallic tasting meat turns me off....I'm more of a nice muscle kinda guy.

Would DEFINITELY try it though

Yes, no thanks. I don't like organ meats.

 

[Fermented_Fruitz]

This ain’t no gourmet meal but man it hits the spot when blazed up!

Torn up biscuits below

Throw it all together for some yummy goodness!