Wapsi Square Forum

Hello readers, I first started reading Wapsi Square in 2004/2005, became a regular reader for a year or so then got so caught up with one thing after another until I stopped reading for about 10 years! In the past 6 months I remembered it, checked back and got sucked right back in. So glad to see it's still here, and I'm also happy to see the wide variety of people who also enjoy it. A little about me- I love on the East Coast, I teach culinary arts and restaurant job skills to adults with disabilities and handicaps. Love my job, love to cook and bake and the participants in my program inspire me every day. I love to hike and camp, the forest is my true home. My user name is my favorite dessert ever, if you have never had Dacquoise you need to try it, or make one for yourself and a few other good people. Happy to be here!

Welcome to the madness. Beware of Dave, he's our resident evil punster.

Howdy do and welcome back!

There's been a bar/liquor/mixed drink thread -- now maybe a desert thread? I mean, how many things can you do with vanilla ice cream and chocolate syrup? Time for something new!!

I mean, something other than the kitten's chalet frozen dessert -- the Gatto Chateau Gateau. That's been done already.

Greetings, I have to make this quick 'cause I only stopped by to get the morning Wapsi-fix; I have to go replace a Fuel Pump right now, (I'm a Computer Tech, cant you tell?) but all the while I'll be thinking of Crème Brule' & Chocolate Gnosh...

mumblegrumblerumble... shtupid spell-check...

@TazManiac, do you mean ganache? Ganache is one of the most lovely things in the world!

Dacquoise11 wrote:@TazManiac, do you mean ganache? Ganache is one of the most lovely things in the world!

Why, Yes, yes- but I was rushing and the spellcheck in Firefox often has no taste at all... ("add to Dictionary?', check...)

btw, I agree on your Ganache position. It's can be very useful in making new friends and cementing friendships already established. You can keep it simple, or use it in ways not indicated on the label...

Making ganache (in my opinion anyway) is an essential kitchen skill. It is one of the first recipes I teach in my program. Few recipes contain two ingredients only and are so delicious and versatile!

Welcome to the wild, wonderful world of Wapsi weirdos...and one of my favorite simple desserts is, I learned it as Romanov sauce but I don't know if that's it's right name. But, 1 pint sour cream, a tablespoon of brown sugar, a tablespoon of brandy. Mix until the sugar sumblimates and let it rest for a while so the flavors blend. Over strawberries it's divine but I'd just about anything with this on it...

Blackberry pie... start by going out to the south and east fences and start picking blackberries until you have enough (about 4 cups). Wash them and set them aside... cut slivers of unsalted butter into 2 & 1/2 cups of general purpose flour and 1/4 teaspoon of salt and mix to right consistency. Mix one egg, 1/4 cup of water and one tablespoon of distilled white vinegar, add to flour mix and stir into a ball- refrigerate while you do the rest... in a 2 quart saucepan, mix 1/3 cup quick cooking tapioca, 1 cup sugar and 1/4 teaspoon of salt- add 1 cup of blackberries and toss to coat. Let stand for 15 minutes. Cook and stir over medium heat until berries burst and bring to a gentle boil-then remove from heat and carefully stir in remaining berries. Now separate your dough ball in half and roll out each half. Do whatever prep is proper for your pie plate, line it, pour the filling, and either lace-top or full cover with slits as you prefer. Cook at 400 degrees for 35-40 minutes. Allow to cool. Be prepared to fend off hungry teenagers.

I like that recipe (excuse me for not looking before asking but...) do we have an ongoing thread for food-stufs and how-to make them?
If not, maybe I should get busy kicking one off.

That said; there are two things that come to mind, these spurred me to ask even though this was originally an Introductory posting, and I'm in danger of hijacking it off the rails, still-

Sarge,
A Question and a Comment:

Q) What does the tablespoon of Vinegar do for the crust?, (besides adding some 'tang'...

C) I really like the 'add half the berries and cook w' sugar, etc...' then add the other half of the berries later... In fact I've been experimenting w/ Adding a portion of various ingredients at different times through the cooking process lately. <-- More on that later, elsewhere.

Lastly; Dacquoise. Plz take it as a good thing that your original thread has rambled and has offshoots. (At least I hope you will...)

The vinegar helps the egg to set the crust just right. G'Ma Kay taught me that- she was pure hillbilly.

I already tried making a recipe-sharing thread... It didn't take off.

GlytchMeister wrote:I already tried making a recipe-sharing thread... It didn't take off.

I do well w/ raising necro-threads from the dead. Let me go get some Tanna Leaves, I'll be right back.