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  #31  
Old 07-19-2016, 09:28 PM
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I'm the kind of person who scrapes the delicious bean flesh from edamame hulls, so it's a lot easier than that!
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  #32  
Old 07-19-2016, 10:22 PM
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Not any more than most vegetables. Most home preps have you remove any thorns from the tips of the individual leaves, then you boil or steam it. At that point, you just peel off leaves, cut off the tough parts of those, then you can eat the heart + the leaf remainders.
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  #33  
Old 07-20-2016, 08:47 AM
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Huh. I thought the leaf tips were edible.
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  #34  
Old 07-20-2016, 08:49 AM
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They are super fibrous, so most preps remove them?
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  #35  
Old 07-20-2016, 09:14 AM
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Quote:
Originally Posted by Daikaiju View Post
Huh. I thought the leaf tips were edible.


(I also ate edamame whole the first time it was served to me, because I didn't know better.)
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  #36  
Old 07-20-2016, 09:26 AM
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The only reason I know how to cook artichokes is that I worked in a produce department for a time, I've never actually cooked one. I also sank my thumb up to my hand in a rutabaga's rotten spot once, which also forever put me off rutabagas.
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  #37  
Old 07-20-2016, 10:04 AM
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I wish you could get artichoke hearts in a jar/can that were really just hearts, and not the hearts plus like halfway up the leaves. Sure, once they've been cooked and soaked in brine they're *edible*, but I'm not fond of the leaf texture. The real hearts are where it's at.

(When you steam one yourself, you can just scrape the very softest bits off each leaf with your teeth, or as much as you like, which is fine. Can't do that with canned.)
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  #38  
Old 07-20-2016, 04:52 PM
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I once ordered an artichoke at a restaurant. It was served whole. I did not know what the fuck to do with it and tried to pick it apart, which didn't work very well as I didn't know which parts were edible and which weren't. I was trying to scrape the edible parts of the leaves with my teeth I think, which left a mess on the plate. I'm not sure I even got to the heart...

I probably looked like a kid who didn't know how to feed himself to the other customers.
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  #39  
Old 07-21-2016, 06:48 AM
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You were starting out right, at least. Yeah, it leaves a mess of nibbled leaves; there's really no other way to eat a whole artichoke. Think of it like crab and just pile the remainder on a plate if they didn't give you a discard bowl.

Once most of the big leaves are pulled off the heart's just what's left at the center bottom. Cut into bite size chunks and eat all of it (but watch out for fibrous bits above it, those are no good).
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  #40  
Old 07-21-2016, 09:36 AM
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  #41  
Old 08-24-2016, 02:50 PM
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  #42  
Old 10-28-2016, 07:22 PM
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Russian Mirror Marble cake.

Look AT IT.

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  #43  
Old 10-29-2016, 01:32 PM
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Quote:
Originally Posted by Daikaiju View Post
Russian Mirror Marble cake.

Look AT IT.

Surely that is not a cake but a ring-shaped bowling ball.
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  #44  
Old 10-29-2016, 03:08 PM
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Quote:
Originally Posted by Peach View Post


First time making it, so the garnish could use improvement, but these cherry almond danishes - with a frangipane filling - were delectable.
hi this was originally posted in the wrong thread
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  #45  
Old 10-29-2016, 06:01 PM
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Quote:
Originally Posted by Erstwhile Pathos View Post
Surely that is not a cake but a ring-shaped bowling ball.
nope. Cake.

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  #46  
Old 10-29-2016, 06:28 PM
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That looks less like cake and more like a seat cushion.
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  #47  
Old 10-29-2016, 06:41 PM
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How many layers of glaze is that?
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  #48  
Old 10-29-2016, 10:33 PM
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Seems like a single layer from the video in the article.

Certainly looks good, but I wonder how it tastes.
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  #49  
Old 10-30-2016, 12:55 AM
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Huh, I'm guessing all of the coloration is through careful coloring of the cake itself, and the glaze just gets the polished quartz look going?
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  #50  
Old 01-22-2017, 01:38 PM
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Mobo cake!

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  #51  
Old 03-27-2017, 10:48 AM
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Chocolate Covered Roasted Pumpkin Seed Turtle Clusters

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  #52  
Old 03-30-2017, 03:44 PM
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\

Obviously.
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  #53  
Old 03-30-2017, 05:00 PM
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I need a gallon of butter, a stout mallet, and a sturdy napkin. STAT.
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