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Random stupid things on your mind. Post them.

Started by timpate, September 20, 2010, 07:56:24 PM


albrecht

Quote from: Kizuna Ai on June 23, 2019, 09:12:17 PM
https://www.youtube.com/watch?v=e-EURNNKUv0
I liked it. Though that style of racing is crazy to me. Seems very inefficient and lots of tire and tranny wear. 

In boots! I love it...  Ha 

https://www.youtube.com/watch?v=CwqVTikzOp4 
















Acoustic Nirvana on even a half-way decent system...

How many audiophiles are out there ?
(How many people are sick of the low quality of the COMPRESSED music that's actually sold to those that have no clue ? )
https://www.youtube.com/watch?v=ohW49tIdy0c



whoozit

PM’s really are the Devil’s cabbages.

Jojo

Someone please try this  PUMPKIN JELLO recipe and tell me what's wrong with it, because I'd like to try it very soon.  It looks delicious, sounds like a great way to use leftover cans of pumpkin.  But I see so many potential pitfalls:

https://www.instructables.com/id/Pumpkin-Jello/

(Ordinarily I wouldn't read recipies with alcohol, but I'm making an exception to the viewing.  But, going to use apple juice.  And remember, pumpkin seeds are good for virility!)

Quote from: Sixteen on June 29, 2019, 01:59:33 PM
Someone please try this  PUMPKIN JELLO recipe and tell me what's wrong with it
The problem is it's made with melted animal parts

K_Dubb

Quote from: Chocolate coated jackboot on June 29, 2019, 04:49:26 PM
The problem is it's made with melted animal parts

I'm ok if somebody else cooks with it but once you get a whiff of it when it is first dissolved it's hard not to taste it in the final product.

The Korean market by my house sells gaily colored strips of agar but I don't really know how to use it; been meaning to try.

whoozit

Quote from: K_Dubb on June 29, 2019, 05:47:04 PM
I'm ok if somebody else cooks with it but once you get a whiff of it when it is first dissolved it's hard not to taste it in the final product.

The Korean market by my house sells gaily colored strips of agar but I don't really know how to use it; been meaning to try.
I make homemade marshmallows and when I am mixing the gelatin my house smells like a barn.

K_Dubb

Quote from: whoozit on June 29, 2019, 06:18:08 PM
I make homemade marshmallows and when I am mixing the gelatin my house smells like a barn.

Oh homemade marshmallows would be worth it, though!  Have you tried those Russian ones called zephyrs or whatever their equivalent word is?  Usually flavored with some sour berry juice like blackcurrant or lingonberry or a bunch of other obscure ones I don't know.  They are a whole new world.

whoozit

Quote from: K_Dubb on June 29, 2019, 06:28:54 PM
Oh homemade marshmallows would be worth it, though!  Have you tried those Russian ones called zephyrs or whatever their equivalent word is?  Usually flavored with some sour berry juice like blackcurrant or lingonberry or a bunch of other obscure ones I don't know.  They are a whole new world.
No, but I will be starting some research, thanks.

Jojo

Quote from: K_Dubb on June 29, 2019, 05:47:04 PM
I'm ok if somebody else cooks with it but once you get a whiff of it when it is first dissolved it's hard not to taste it in the final product.

The Korean market by my house sells gaily colored strips of agar but I don't really know how to use it; been meaning to try.
High maintenance.

Jojo

Do you guys use powdered gelatin?  I mixed it into the cool milk as directed; didn't smell a thing.

Quote from: Chocolate coated jackboot on June 29, 2019, 04:49:26 PM
The problem is it's made with melted animal parts
And gravy's not  ;)?

Well, I tried the recipe.  I used nut milk instead of coconut milk.  And pumpkin pie spice instead of allspice.  Had to gloss over a lot of the blogger's OCD.  But to add an OCD of my own, the spices need to be mixed in with the brown sugar before adding it all to the liquid, in case she didn't say that.  Otherwise they float in clusters to the top.  It'll still be fine, though.  Looks great & is chilling.  I'm so excited about a high fiber, tasty cool dessert with gelatin.  I guess this could also be made with pureed zuchinni to taste more like zuchinni bread than pumpkin pie.  Maybe next time.  Human ligaments are made of connective tissue too and I'm feeling it.  https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5183725/



Jojo

Recipe was great.  It "set" in just a couple hours.  It can be frozen and thawed, although microwave defrosting makes it runny.  Next time I'm using buttermilk instead of nut milk.  Going to add some fiber, too, like a little cooked oatmeal and subtract that amount of pumpkin.  And more stevia, less brown sugar.  So, high fiber, low fat.  Really excited about this fat free, high fiber vegetable dessert.

It was my first time "blooming" powdered gelatin.  No odor at all.  All the other Jellos I've made involved heating the geletin, but this one blended cold.


whoozit

Quote from: Sixteen on June 29, 2019, 08:15:01 PM
Do you guys use powdered gelatin?  I mixed it into the cool milk as directed; didn't smell a thing.
When making marshmallows the gelatin is bloomed cold then you beat in hot sugar syrup.  That is when my home starts to smell like a stable.

Yorkshire pud

Quote from: Taaroa on June 29, 2019, 11:33:03 PM
Calling jelly 'jello' is terrible, as is calling jam 'jelly'.



Just two examples of how the Americans have bastardised the English language.. Lazy fuckers leave our vowels and consonants all over the place. Makes it simpler for the poor sods but it's wrong.

K_Dubb

Quote from: Taaroa on June 29, 2019, 11:33:03 PM
Calling jelly 'jello' is terrible, as is calling jam 'jelly'.

How do you differentiate unstrained preserves ("jam") from strained ("jelly")?

https://www.youtube.com/watch?v=JM7o0FxjWJo

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