• The site has now migrated to Xenforo 2. If you see any issues with the forum operation, please post them in the feedback thread.
  • Due to issues with external spam filters, QQ is currently unable to send any mail to Microsoft E-mail addresses. This includes any account at live.com, hotmail.com or msn.com. Signing up to the forum with one of these addresses will result in your verification E-mail never arriving. For best results, please use a different E-mail provider for your QQ address.
  • For prospective new members, a word of warning: don't use common names like Dennis, Simon, or Kenny if you decide to create an account. Spammers have used them all before you and gotten those names flagged in the anti-spam databases. Your account registration will be rejected because of it.
  • Since it has happened MULTIPLE times now, I want to be very clear about this. You do not get to abandon an account and create a new one. You do not get to pass an account to someone else and create a new one. If you do so anyway, you will be banned for creating sockpuppets.
  • Due to the actions of particularly persistent spammers and trolls, we will be banning disposable email addresses from today onward.
  • The rules regarding NSFW links have been updated. See here for details.

The SFW image thread

irXutzw.jpg
 
Amazon Climber said:
Turns out you don't have to be Mexican to get this experience. My friends have learned to fear food I say has a little kick to it.
Click to expand...
Click to shrink...
There's a pretty wide variation in tastes, yes. I once ate something that a friend who is very sensitive to spicy-heat said was too spicy for him, and I could not taste any heat at all. I'm pretty sure that I'm somewhere in the middle, since there are definitely things that are too hot for me, that others say6 have 'just a bit of kick, or something like that.



Thing that I don't think has been in this thread (or it has and I forgot):

dfctb74-e4832d0f-b6ff-4a53-9b08-a6233212ee9e.jpg

Source
 
Dapperfox101 said:
What was the recipe?
Click to expand...
Click to shrink...

Basic Victoria sponge, but instead of a tsp of vanilla extract, I used 3 tsp lemon extract. Then when the batter was thoroughly mixed, I folded in some whipped cream that had been flavoured with some lemon syrup I bought from the local Polish supermarket.

12 minutes at 180°C.

This is the brand of lemon syrup I used in the whipped cream.

287558160_5460305924015042_7826502853444770009_n.jpg


Weigh three large hen's eggs in their shells. Use this weight of sugar, fat(margarine or butter, dealer's choice) and self-raising flour. Half teaspoon of baking powder. Teaspoon of vanilla extra.

Cream together the fat and sugar.
Beat the three eggs with the vanilla.
Mix in the eggs, sift in the flour.

Mix thoroughly.

8 inch tin for a big cake, muffin tin and cupcake paper casings if you want small cakes.

Victoria sponge is traditionally served as a sandwich with a layer of jam and cream in between the top and bottom, but dealer's choice on what you want to do.

Swap out 30 grams of flour for cocoa if you want a simple chocolate cake. Can also change the jam for chocolate spread if you're making a chocolate cake.
 
You must log in or register to reply here.

Users who are viewing this thread

Total: 6 (members: 0, guests: 6)
Back
Top