• Guest - w'd love to know what you think about the forum! Take the 2025 Survey »

I ate a chip! and I made cookies!

Can i recomend the chocolate keto cake its around 8gm per serve really good desert .
 
Well done Patrick, practice makes perfect :)

I always look to see if the recipe has a metric button which changes the recipe from cups to grams.

Check out www.gnom-gnom.com
 
Rather than try to convert cups to metric all the time which I found confusing I bought a set of measuring cups and measuring spoons from a pound shop which helped.
 
Using cups, scoops, spoons etc as measuring tools especially in baking - it isn't about how much you're using but the ratio of ingredients so as long as you use the same set of measuring cups etc you're ratios will be correct and you will get good results.

Many many professional chefs do not make sweet stuff and pastry chefs and bakers have a whole different skill set.

Cooking is adventure and experimenting in flavours - baking is a science on how ingredients react together
 
I have just had a smear of lemon curd on a cookie and a smear of jam on another.

Yes I know these contain sugar but it was just a taste..

And whilst the jam didn’t do much the curd and biscuit combo was very nice, turned it into a lemon cake type thing.
 
I have just had a smear of lemon curd on a cookie and a smear of jam on another.

Yes I know these contain sugar but it was just a taste..

And whilst the jam didn’t do much the curd and biscuit combo was very nice, turned it into a lemon cake type thing.
could you put a few drops of lemon juice in the mixture before cooking them? all the taste, no carbs : )
 
could you put a few drops of lemon juice in the mixture before cooking them? all the taste, no carbs : )
I make a jam with chia seeds and raspberries. Trying to think how you could do the same with lemons. Perhaps the seeds in lemon juice with a little sweetener? Not sure the lack of fruit flesh would matter or not to the texture.
 
I find 99.9% of all presenters, be they youtube or television, utterly banal. I can’t cope with the chatter for the sake of chatter.
And don’t get me started on sports commentators or pundits being paid vast sums to tell me stuff I can see with my own eyes!. Grrrrrrrrr!
Commentators, perhaps they are paid by the word? Maybe that would explain the over-excited speed delivery.
 
Commentators, perhaps they are paid by the word? Maybe that would explain the over-excited speed delivery.
I think you may be right although, on @ YouTube video I think it’s that they are too fond of the sound of their own voices.
They rush through recipes or have such a long and wordy introduction to what they are making I’m half asleep by the time they crack their first egg.
I just want @ short video. “Pour X into Y and stir until combined” not “Well look at this flour, isn’t it amazing ? It’s ground between the highly toned and well muscled thighs of the IngaBinga tribe who dwell in caves in the remote Guatemalan highlands. Look at how fine it is when you compare it with this one here.
Now, this one, you can see it’s not as fine and that’s because it is not ground between thighs but beaten, roughly, by the elbows of the nickynocky people who live in the highest peaks in the Sumpanini range....”

And so it goes on.
 
I think you may be right although, on @ YouTube video I think it’s that they are too fond of the sound of their own voices.
They rush through recipes or have such a long and wordy introduction to what they are making I’m half asleep by the time they crack their first egg.
I just want @ short video. “Pour X into Y and stir until combined” not “Well look at this flour, isn’t it amazing ? It’s ground between the highly toned and well muscled thighs of the IngaBinga tribe who dwell in caves in the remote Guatemalan highlands. Look at how fine it is when you compare it with this one here.
Now, this one, you can see it’s not as fine and that’s because it is not ground between thighs but beaten, roughly, by the elbows of the nickynocky people who live in the highest peaks in the Sumpanini range....”

And so it goes on.
much prefer the old fashioned written recipe.
refuse to use up all my data allowance having somebody show (and tell) me how to do it.
 
I tend to follow the principle of yes that looks about right then add a bit were measuring is concerned.
Same here, near enough is close enough with my metric measurements i do not use UK or US type imperiaI measurements.

I use a old enamel pannikin as a measuring cup when I need to measure.
 
I tend to follow the principle of yes that looks about right then add a bit were measuring is concerned.
it seems like the professionals work that way, especially when taste testing and shovelling random further amounts in!
 
I think you may be right although, on @ YouTube video I think it’s that they are too fond of the sound of their own voices.
They rush through recipes or have such a long and wordy introduction to what they are making I’m half asleep by the time they crack their first egg.
I just want @ short video. “Pour X into Y and stir until combined” not “Well look at this flour, isn’t it amazing ? It’s ground between the highly toned and well muscled thighs of the IngaBinga tribe who dwell in caves in the remote Guatemalan highlands. Look at how fine it is when you compare it with this one here.
Now, this one, you can see it’s not as fine and that’s because it is not ground between thighs but beaten, roughly, by the elbows of the nickynocky people who live in the highest peaks in the Sumpanini range....”

And so it goes on.
That's disturbingly realistic. Is there something you're not telling us?!
 
I have just had a smear of lemon curd on a cookie and a smear of jam on another.

Yes I know these contain sugar but it was just a taste..

And whilst the jam didn’t do much the curd and biscuit combo was very nice, turned it into a lemon cake type thing.

Knob of butter on them whilst still hot?

Now salivating on keyboard.
 
Back
Top