Does?

Does Culinaly enjoy dessert?

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  1. 2 months ago
    Anonymous

    I'm poor so i pretend i don't like em

    • 2 months ago
      Anonymous

      theyre free if you steal them

      • 2 months ago
        Anonymous

        Based. If you get caught you get free accommodation.

        • 2 months ago
          Anonymous

          Yeah in a jail cell

          • 2 months ago
            Anonymous

            three hots and a cot b***h

            • 2 months ago
              Anonymous

              I wish I were a cot b***h

  2. 2 months ago
    Anonymous

    Vanilla haagen dasz only. The only other thing I'd have for dessert is a bit of fruit

  3. 2 months ago
    Anonymous

    I like fruit, usually a banana to harden my shits.

  4. 2 months ago
    Anonymous

    I snort ground cacao beans. Does that count?

  5. 2 months ago
    Anonymous

    Key lime pie or tiramisu is pretty good, like once or twice n two or three years.

  6. 2 months ago
    Anonymous

    Affogato and tiramisu for me.

  7. 2 months ago
    Anonymous

    For me, it's the trusty apple pie.

    • 2 months ago
      Anonymous

      looks super anon i'm jelly

      • 2 months ago
        Anonymous

        It's super indeed.

        • 2 months ago
          Anonymous

          What is this, just thin apple slices on top instead of crust?

          • 2 months ago
            Anonymous

            https://www.google.com/search?q=tarte+aux+pommes&tbm=isch

    • 2 months ago
      Anonymous

      https://i.imgur.com/gXHsoyD.jpg

      Who here /bread pudding/? I use a copycat recipe of Razoos with peaches and raisins, plenty of butter rum sauce. Absolutely delicious.

      https://i.imgur.com/Sa9as12.jpg

      https://i.imgur.com/hrvX6AF.jpg

      It's super indeed.

      Anyone have a good creme brule recipe?

      • 2 months ago
        Anonymous

        no kys

        • 2 months ago
          Anonymous

          Wow you sound like a homosexual israelite

          • 2 months ago
            Anonymous

            projecting much?

            • 2 months ago
              Anonymous

              You don't have to be a rude b***h

      • 2 months ago
        Anonymous

        >good
        subjective but here's one:

        Caramel:
        120 g sugar
        0.5 dl water

        Cream:
        2.5 dl milk
        2.5 dl whole cream
        4 tbsp sugar
        3 eggs, beaten
        _______________
        6 tbsp sugar, to caramelise
        1.5 dl whole cream, lightly whipped

        =================================
        1.Caramel: caramelise the sugar in a stainless steel pan and remove from the heat. Add the water, reduce to a syrup and pour immediately into the buttered ramekins.

        2.Cream: beat the eggs in a bowl. Bring the milk, cream and sugar to boil, stir into the eggs and pour through a sieve into a measuring glass.

        3.Place the ramekins in a deep oven dish lined with a cloth. Pour the mixture into the ramekins. Pour boiling water into the dish up to 2/3 of the height of the ramekins. Bake in a preheated oven at 160°C for 35-40 minutes, on the bottom of the oven's second slot. Remove from the oven when the mixture yields slightly to finger pressure.

        4.Leave to cool and refrigerate for at least 3 hours.

        5.Caramelise: sprinkle the sugar over the cream. Caramelise for 3-5 mins directly under the preheated oven coil or with a blowtorch. Serve with the whipped cream.

        • 2 months ago
          Anonymous

          Do I need a blowtorch to crisp the tip layer?

          • 2 months ago
            Anonymous

            >Caramelise for 3-5 mins directly under the preheated oven coil or with a blowtorch.
            no.

          • 2 months ago
            Anonymous

            Yes, I've made creme brule before while on vacation and I didn't my blowtorch with me so didn't get a proper finishing on the toppings. I've found that it's better to go to a steakhouse than to try creme brule myself if I don't have a handy blowtorch.

          • 2 months ago
            Anonymous

            It's easy to get underlying recipe right but without the ramekins and a blowtorch it just wont work out well or the kind of creme brule found in decent restaurants.

          • 2 months ago
            Anonymous

            i make caramel in a sauce pan, then pour it over the creme brulee

  8. 2 months ago
    Anonymous

    I get my sweet fix at breakfast, with coffee

  9. 2 months ago
    Anonymous

    Who here /bread pudding/? I use a copycat recipe of Razoos with peaches and raisins, plenty of butter rum sauce. Absolutely delicious.

    • 2 months ago
      Anonymous

      I like bread pudding, the problem is that nobody can make it well anymore, they make shit mush and call it bread pudding. The thing is that the fake covid shit killed off most bakerys. Wear those stupid masks for safety.

  10. 2 months ago
    Anonymous

    No, I fricking hate sweets.

  11. 2 months ago
    Anonymous

    i enjoy it a lil too much 😉

    • 2 months ago
      Anonymous
  12. 2 months ago
    Anonymous

    >Does Culinaly enjoy dessert?
    I don't "enjoy" them, for me they're literally a reason to continue living this shit life of mine
    You would think I choke on sweets and desserts, I don't I'm on the 1 chocolate culant on friday kinda mindset

    • 2 months ago
      Anonymous

      damn dawg thats cold blooded

    • 2 months ago
      Anonymous

      Are you fat?

      • 2 months ago
        Anonymous

        no, i'm american

        • 2 months ago
          Anonymous

          anon..

  13. 2 months ago
    Anonymous

    I like making them but I only do it when I visit home since a whole pan of brownies is the kind of temptation a single guy trying to lose fat really doesn't need.
    My favorite is a cake my dad makes where you make a basic chocolate cake mix (from scratch or from a box), pour about 1/3 of it into a 9x13 pan, and bake it, then make a mousse of heavy cream and chocolate pudding (heavier on the cream side) and cover the cake layer, then put in layers of cream puffs using the mousse as a "concrete" until you fill the pan, typically about two store boxes' worth of cream puffs, and finish by melting chocolate and whipping it over the top and cooling it til hard.

  14. 2 months ago
    Anonymous

    Booze or sweets, pick one if you don't wanna be morbidly obese

  15. 2 months ago
    Anonymous

    Luv desert but too fat to let myself enjoy it regularly
    Maybe in a few dozen more pounds it can be more than once a month.

    • 2 months ago
      Anonymous

      just pay in yuros then?!

  16. 2 months ago
    Anonymous

    Is that even a question?

    • 2 months ago
      Anonymous

      Is black forest good?

      • 2 months ago
        Anonymous

        Yes

        • 2 months ago
          Anonymous

          So I gotta use fresh fruit? What about as garnish for yogurt in a breakfast buffet? I'm a cook for a company kitchen, just basically a kitchenhand, but trying to think of ways to plate and present the buffet menus better

          • 2 months ago
            Anonymous

            I just buy it

  17. 2 months ago
    Anonymous

    sweets are for women and homosexuals.

  18. 2 months ago
    Anonymous

    I don't really care for em. There are a couple places near me that do French and Italian pastries that are pretty good but other than that I couldn't care less

  19. 2 months ago
    Anonymous

    I like desserts which are not overly sweet.
    Tiramisu, European style cheesecake (no jelly and using actual cheese) and zabaione are great.

  20. 2 months ago
    Anonymous

    Do you guys think if I used, say, frozen strawberries or raspberries as garnish on some small dessert dishes I made like these they would go really bad?

    • 2 months ago
      Anonymous

      There's gonna be a noticeable difference on all accounts if you use frozen fruit this way but if it's just as a garnish it won't really ruin the dessert either

    • 2 months ago
      Anonymous

      Just depends what you want. For some desserts people will macerate berries to soften them and release the juices. Frozen will do pretty much the same thing. Frozen will just have a soft texture which can be desirable sometimes.

  21. 2 months ago
    Anonymous

    I don't like fruit in traditional desert substances. I'm eating something soft and fluffy, then suddenly I'm eating skin.

  22. 2 months ago
    Anonymous

    Pastry.
    These things are the bane of my dietary plans.

  23. 2 months ago
    Anonymous

    yes i like them
    i like them too much, so i can't ever have them because then i remember how much i like them
    it's the only way i can be not fat
    baklava

  24. 2 months ago
    Anonymous

    i've grown out of it, i only eat chocolate from time to time

    • 2 months ago
      Anonymous

      I like desserts which are not overly sweet.
      Tiramisu, European style cheesecake (no jelly and using actual cheese) and zabaione are great.

      >European style cheesecake (no jelly and using actual cheese)
      oh yeah and this. swedish cheese cake is great, has almond in it

  25. 2 months ago
    Anonymous

    i genuinely don't. didn't like sweets even when i was a kid, i don't even like most fruit cause it's too sweet for me. people often think i pretend to not like them or do it cause i'm on a diet cause i'm skinny but i seriously just don't, you could give me a dessert from some fancy bakery for free and i'd probably not be able to finish it

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