Intermittent Feasting
Replies
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So I had chocolate chess pie on the list because the company dinner was at a place where that is their signature dessert, but it turned out the set menu had the chocolate souffle instead. Now that makes the list because I did eat it. I prepped for the meal - no snacks and breakfast and lunch totaled under 500 calories; a ridiculously low calorie day. Dinner fixed that...5
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CarvedTones wrote: »
Probably belongs in the unpopular opinions, but one of all time favorite ways to top something with fruit is canned cherry pie filling. In fact, on target with this thread another thing I am unlikely to turn down is cherry pie that is still warm from being baked (reheating is just not the same) with vanilla ice cream melting on top of it.
I LOVE canned cherry pie filling! I use it to top cheese cakes and ice cream and waffles and chocolate cake and...
Hell.
I used to put it in a bowl and eat it.
Now I have a cherry tree in the backyard and have tons of frozen cherries in the freezer.5 -
CarvedTones wrote: »CarvedTones wrote: »
Probably belongs in the unpopular opinions, but one of all time favorite ways to top something with fruit is canned cherry pie filling. In fact, on target with this thread another thing I am unlikely to turn down is cherry pie that is still warm from being baked (reheating is just not the same) with vanilla ice cream melting on top of it.
I think it's pretty good, but most brands need more cherries vs. red goo, IMO. Is there a brand that you favor? (I know how to make my own with frozen cherries, cornstarch and sweetener of choice, if suitably inspired, which is easy, so that's always an option.)
Comstock is good but you have to make sure you are getting the right one; they have lite and no sugar in addition to the regular. Musselman's is good. Like most things, store brands are hit and miss. You have to keep in mind I started on the topic of cherry pie filling with my unpopular opinion of liking canned cherry pie filling; I am not as crazy about some of the higher end ones, especially not the sour cherry ones. I like red goo, but I do like a lot of cherries in it. One of my favorite things to have it on is Jello No Bake Cheesecake, so you may find my tastes questionable...
Thanks - I'll check out the Comstock!
Which reminds me that I left cheesecake off my several lists here. I favor an unusual type that has a very light texture and a crumb almost like ultra-rich cake. Back in the day, a place around here (Martha's German Bakery) introduced me to the concept, but Martha discontinued it because people wanted the heavier New York sort of thing. OK, but Not The Same. I do have a recipe, not Martha's, but same type.
It's true that I don't care for Jello No Bake Cheesecake, but it's not a brow-height thing; I'm pretty agnostic when it comes to food - no religion. I like some things most people would call junk, and some other things that people would think of as icky health food. I like what I like, you like what you like, if those overlap we can both grab a spoon and dive in; if they don't overlap, someone who loves my hates can have my share, and I'll swap for something I love that they don't. Everybody happy! :drinker:
I like good nutrition for me (as an overall thing), and urge it on others. That's the extent of my prescriptive beliefs.0 -
CarvedTones wrote: »CarvedTones wrote: »
Probably belongs in the unpopular opinions, but one of all time favorite ways to top something with fruit is canned cherry pie filling. In fact, on target with this thread another thing I am unlikely to turn down is cherry pie that is still warm from being baked (reheating is just not the same) with vanilla ice cream melting on top of it.
I think it's pretty good, but most brands need more cherries vs. red goo, IMO. Is there a brand that you favor? (I know how to make my own with frozen cherries, cornstarch and sweetener of choice, if suitably inspired, which is easy, so that's always an option.)
Comstock is good but you have to make sure you are getting the right one; they have lite and no sugar in addition to the regular. Musselman's is good. Like most things, store brands are hit and miss. You have to keep in mind I started on the topic of cherry pie filling with my unpopular opinion of liking canned cherry pie filling; I am not as crazy about some of the higher end ones, especially not the sour cherry ones. I like red goo, but I do like a lot of cherries in it. One of my favorite things to have it on is Jello No Bake Cheesecake, so you may find my tastes questionable...
Thanks - I'll check out the Comstock!
Which reminds me that I left cheesecake off my several lists here. I favor an unusual type that has a very light texture and a crumb almost like ultra-rich cake. Back in the day, a place around here (Martha's German Bakery) introduced me to the concept, but Martha discontinued it because people wanted the heavier New York sort of thing. OK, but Not The Same. I do have a recipe, not Martha's, but same type.
It's true that I don't care for Jello No Bake Cheesecake, but it's not a brow-height thing; I'm pretty agnostic when it comes to food - no religion. I like some things most people would call junk, and some other things that people would think of as icky health food. I like what I like, you like what you like, if those overlap we can both grab a spoon and dive in; if they don't overlap, someone who loves my hates can have my share, and I'll swap for something I love that they don't. Everybody happy! :drinker:
I like good nutrition for me (as an overall thing), and urge it on others. That's the extent of my prescriptive beliefs.
The cheesecake you're describing sounds like our family recipe for cheesecake. It's delicious. I've never been able to quite describe it before.2 -
GottaBurnEmAll wrote: »CarvedTones wrote: »CarvedTones wrote: »
Probably belongs in the unpopular opinions, but one of all time favorite ways to top something with fruit is canned cherry pie filling. In fact, on target with this thread another thing I am unlikely to turn down is cherry pie that is still warm from being baked (reheating is just not the same) with vanilla ice cream melting on top of it.
I think it's pretty good, but most brands need more cherries vs. red goo, IMO. Is there a brand that you favor? (I know how to make my own with frozen cherries, cornstarch and sweetener of choice, if suitably inspired, which is easy, so that's always an option.)
Comstock is good but you have to make sure you are getting the right one; they have lite and no sugar in addition to the regular. Musselman's is good. Like most things, store brands are hit and miss. You have to keep in mind I started on the topic of cherry pie filling with my unpopular opinion of liking canned cherry pie filling; I am not as crazy about some of the higher end ones, especially not the sour cherry ones. I like red goo, but I do like a lot of cherries in it. One of my favorite things to have it on is Jello No Bake Cheesecake, so you may find my tastes questionable...
Thanks - I'll check out the Comstock!
Which reminds me that I left cheesecake off my several lists here. I favor an unusual type that has a very light texture and a crumb almost like ultra-rich cake. Back in the day, a place around here (Martha's German Bakery) introduced me to the concept, but Martha discontinued it because people wanted the heavier New York sort of thing. OK, but Not The Same. I do have a recipe, not Martha's, but same type.
It's true that I don't care for Jello No Bake Cheesecake, but it's not a brow-height thing; I'm pretty agnostic when it comes to food - no religion. I like some things most people would call junk, and some other things that people would think of as icky health food. I like what I like, you like what you like, if those overlap we can both grab a spoon and dive in; if they don't overlap, someone who loves my hates can have my share, and I'll swap for something I love that they don't. Everybody happy! :drinker:
I like good nutrition for me (as an overall thing), and urge it on others. That's the extent of my prescriptive beliefs.
The cheesecake you're describing sounds like our family recipe for cheesecake. It's delicious. I've never been able to quite describe it before.
That does sound interesting. I don't hate standard cheesecake but it isn't something that makes this list for me.2 -
CarvedTones wrote: »GottaBurnEmAll wrote: »CarvedTones wrote: »CarvedTones wrote: »
Probably belongs in the unpopular opinions, but one of all time favorite ways to top something with fruit is canned cherry pie filling. In fact, on target with this thread another thing I am unlikely to turn down is cherry pie that is still warm from being baked (reheating is just not the same) with vanilla ice cream melting on top of it.
I think it's pretty good, but most brands need more cherries vs. red goo, IMO. Is there a brand that you favor? (I know how to make my own with frozen cherries, cornstarch and sweetener of choice, if suitably inspired, which is easy, so that's always an option.)
Comstock is good but you have to make sure you are getting the right one; they have lite and no sugar in addition to the regular. Musselman's is good. Like most things, store brands are hit and miss. You have to keep in mind I started on the topic of cherry pie filling with my unpopular opinion of liking canned cherry pie filling; I am not as crazy about some of the higher end ones, especially not the sour cherry ones. I like red goo, but I do like a lot of cherries in it. One of my favorite things to have it on is Jello No Bake Cheesecake, so you may find my tastes questionable...
Thanks - I'll check out the Comstock!
Which reminds me that I left cheesecake off my several lists here. I favor an unusual type that has a very light texture and a crumb almost like ultra-rich cake. Back in the day, a place around here (Martha's German Bakery) introduced me to the concept, but Martha discontinued it because people wanted the heavier New York sort of thing. OK, but Not The Same. I do have a recipe, not Martha's, but same type.
It's true that I don't care for Jello No Bake Cheesecake, but it's not a brow-height thing; I'm pretty agnostic when it comes to food - no religion. I like some things most people would call junk, and some other things that people would think of as icky health food. I like what I like, you like what you like, if those overlap we can both grab a spoon and dive in; if they don't overlap, someone who loves my hates can have my share, and I'll swap for something I love that they don't. Everybody happy! :drinker:
I like good nutrition for me (as an overall thing), and urge it on others. That's the extent of my prescriptive beliefs.
The cheesecake you're describing sounds like our family recipe for cheesecake. It's delicious. I've never been able to quite describe it before.
That does sound interesting. I don't hate standard cheesecake but it isn't something that makes this list for me.
I'd be interested to compare recipes with Ann. One difference I know is that the family recipe has a good deal of milk in it in addition to the eggs and cream cheese, etc. Most New York style cheesecakes are just cream cheese (maybe sour cream), eggs, sugar, etc.0 -
Sorry to interrupt but I should have mentioned this earlier, I found that any recipe that has alcohol in it can be replaced with orange juice. It's on that sticky toffee pudding recipe. It works good.3
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GottaBurnEmAll wrote: »CarvedTones wrote: »GottaBurnEmAll wrote: »CarvedTones wrote: »CarvedTones wrote: »
Probably belongs in the unpopular opinions, but one of all time favorite ways to top something with fruit is canned cherry pie filling. In fact, on target with this thread another thing I am unlikely to turn down is cherry pie that is still warm from being baked (reheating is just not the same) with vanilla ice cream melting on top of it.
I think it's pretty good, but most brands need more cherries vs. red goo, IMO. Is there a brand that you favor? (I know how to make my own with frozen cherries, cornstarch and sweetener of choice, if suitably inspired, which is easy, so that's always an option.)
Comstock is good but you have to make sure you are getting the right one; they have lite and no sugar in addition to the regular. Musselman's is good. Like most things, store brands are hit and miss. You have to keep in mind I started on the topic of cherry pie filling with my unpopular opinion of liking canned cherry pie filling; I am not as crazy about some of the higher end ones, especially not the sour cherry ones. I like red goo, but I do like a lot of cherries in it. One of my favorite things to have it on is Jello No Bake Cheesecake, so you may find my tastes questionable...
Thanks - I'll check out the Comstock!
Which reminds me that I left cheesecake off my several lists here. I favor an unusual type that has a very light texture and a crumb almost like ultra-rich cake. Back in the day, a place around here (Martha's German Bakery) introduced me to the concept, but Martha discontinued it because people wanted the heavier New York sort of thing. OK, but Not The Same. I do have a recipe, not Martha's, but same type.
It's true that I don't care for Jello No Bake Cheesecake, but it's not a brow-height thing; I'm pretty agnostic when it comes to food - no religion. I like some things most people would call junk, and some other things that people would think of as icky health food. I like what I like, you like what you like, if those overlap we can both grab a spoon and dive in; if they don't overlap, someone who loves my hates can have my share, and I'll swap for something I love that they don't. Everybody happy! :drinker:
I like good nutrition for me (as an overall thing), and urge it on others. That's the extent of my prescriptive beliefs.
The cheesecake you're describing sounds like our family recipe for cheesecake. It's delicious. I've never been able to quite describe it before.
That does sound interesting. I don't hate standard cheesecake but it isn't something that makes this list for me.
I'd be interested to compare recipes with Ann. One difference I know is that the family recipe has a good deal of milk in it in addition to the eggs and cream cheese, etc. Most New York style cheesecakes are just cream cheese (maybe sour cream), eggs, sugar, etc.
I'm not sure my old-school recipe repository is up to answering that question. I kind of think it's this one, the difference being the flour & folding in the egg whites, but I'm not 100% sure this is the right recipe. Sorry the back of the card came out first, and that the image is giant; I'm not that skilled with my current photo edit app.
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That looks like an interesting recipe, but it's not like ours.
Ours (for a 9 x 13 pan) has the same amount of cream cheese, but only 5 eggs, 3 tbsp flour, and 4 1/2 cups of milk plus sugar, vanilla, and lemon.0 -
This is another delectable pudding I'm making now. We are in summer in Aussie so it suits our weather. But if its winter where u are it may not go well.
It's still nice to remember it for a warmer day. .
Easy and its not like normal trifles that have alcohol or have soggy cake . It stays nice and fresh.3 -
This is another delectable pudding I'm making now. We are in summer in Aussie so it suits our weather. But if its winter where u are it may not go well. It's still nice to remember it for a warmer day. .
Easy and its not like normal trifles that have alcohol or have soggy cake . It stays nice and fresh.
We have heat in the house, so cool treats are still welcome.
I especially appreciate a recipe without alcohol (even if it cooks out, on principle I won't have it) and the lack of sogginess is definitely a bonus.
Thanks!
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CarvedTones wrote: »
This is another delectable pudding I'm making now. We are in summer in Aussie so it suits our weather. But if its winter where u are it may not go well. It's still nice to remember it for a warmer day. .
Easy and its not like normal trifles that have alcohol or have soggy cake . It stays nice and fresh.
We have heat in the house, so cool treats are still welcome.
I especially appreciate a recipe without alcohol (even if it cooks out, on principle I won't have it) and the lack of sogginess is definitely a bonus.
Thanks!
No problem!, I thought you might appricate the non alcohol bit
I'm glad it still suit u whatever the weather.. that's cool!!
One thing I hope, that is u can read it ok. I can always type it out or post a better pic if that helps0 -
My mother used to make a "trifle", and using that term to describe it would probably send most Brits into revolt at the thought of this.
Even describing it, it sounds like an unholy concoction from some women's magazine from the 70's, but goodness, it was so gloriously junky and good.
Bought lady fingers or cut up bought pound cake, layered with bought frozen strawberries in syrup, Jello vanilla instant pudding, and Cool Whip.
I hate Jello pudding. I hate Cool Whip. I hate frozen strawberries in syrup. But in this? I can't explain how the sum of all those (to me) gross parts came together into something magical.4 -
Some things work as ingredients much better than alone. Marshmallows? I have had one vegan kind that were good by themselves; most are somewhere between meh and disgusting. But there are a number of things with marshmallow in them that I like.1
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I'd go straight down to the local British shop and get a curry chicken pasty, eat it on the spot, then get a fruitcake to take home. oh, and don't forget a Bakewell tart.
Or - there's a restaurant that has been serving pumpkin bread pudding with a side of cinnamon ice cream.
Well, we went to that shop today and I did get a chicken curry pie, along with a small fruitcake and a lot of other stuff (kippers, blood sausage, drinking chocolate, back bacon, Patak's curry sauce, prawn-flavored crisps, ginger wine). No Bakewell tart but my husband picked out a bag of jelly babies. The crisps tasted like cocktail sauce. Odd flavor for crisps, I thought. We'll wait until Christmas to eat the fruitcake.2 -
I love shrimp, but not sure I would go for the prawn-flavored crisps. I never hear of ginger wine; I had to give up drinking, but have always liked ginger in various things.0
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Serious chocolate birthday cake. It's my oldest's birthday today and I had cake. It was made with Ghiardelli's cake mix. So good. Oh and some Lindor balls. I will be making up for this soon.5
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CarvedTones wrote: »Serious chocolate birthday cake. It's my oldest's birthday today and I had cake. It was made with Ghiardelli's cake mix. So good. Oh and some Lindor balls. I will be making up for this soon.
Happy oldest birthday!!.. ;D
its my daughter's too today (25th)
I've made her a triple chocolate and strawberry cheesecake.
Yumm those Lindor ball are totally unresistable..2 -
That so-called "ginger wine" is just a strong ginger drink, no alcohol. I've been adding a small volume to a glass of sparkling water. And there was no prawn or prawn flavor in the crisps - the flavor was the cocktail sauce instead.0
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That so-called "ginger wine" is just a strong ginger drink, no alcohol. I've been adding a small volume to a glass of sparkling water. And there was no prawn or prawn flavor in the crisps - the flavor was the cocktail sauce instead.
I wish it was called something else. Labels bother me when I am avoiding all alcohol, though Ginger Ale and Root Beer are pretty accepted as soft drink names. Ginger Beer usually seems to be an alcoholic beverage though.2 -
I prelogged Christmas dinner and it's most of my normal calories allowance. A lot of it is the warm Dutch apple pie with vanilla ice ream and caramel sauce, which is a "worth it" item for this thread.6
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If you can find the British McVities Digestive biscuits (cookies) they make an amazing substitute for graham crackers in cheesecake crust.0
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MelanieCN77 wrote: »If you can find the British McVities Digestive biscuits (cookies) they make an amazing substitute for graham crackers in cheesecake crust.
In a lot of things, I like finely chopped pecans mixed in with the graham cracker crumbs.4 -
That so-called "ginger wine" is just a strong ginger drink, no alcohol. I've been adding a small volume to a glass of sparkling water. And there was no prawn or prawn flavor in the crisps - the flavor was the cocktail sauce instead.
Google tells me that it has alcohol in it. There's also a recipe for it in the Guardian that makes it sound like it's definitely a type of alcohol. That said, if I was wanting a fizzy really gingery drink, I would either make unfermented ginger beer or make ginger syrup and mix it with carbonated water (which I might do this afternoon).1 -
That so-called "ginger wine" is just a strong ginger drink, no alcohol. I've been adding a small volume to a glass of sparkling water. And there was no prawn or prawn flavor in the crisps - the flavor was the cocktail sauce instead.
Google tells me that it has alcohol in it. There's also a recipe for it in the Guardian that makes it sound like it's definitely a type of alcohol. That said, if I was wanting a fizzy really gingery drink, I would either make unfermented ginger beer or make ginger syrup and mix it with carbonated water (which I might do this afternoon).
Thanks, I thought that was the case.. thanks for the confirmation.0 -
Going to have more of that apple pie later - it's my birthday. Then back to it tomorrow; I want to get lower in my maintenance range.5
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CarvedTones wrote: »Going to have more of that apple pie later - it's my birthday. Then back to it tomorrow; I want to get lower in my maintenance range.
Happy late birthday!1 -
CarvedTones wrote: »Going to have more of that apple pie later - it's my birthday. Then back to it tomorrow; I want to get lower in my maintenance range.
Happy late birthday!
Thanks. It was actually a pretty big deal as it was a milestone I wanted to pass in good shape at a normal weight. I based normal on BMI because I couldn't rationalize it being higher. Anyway, I succeeded.9 -
That so-called "ginger wine" is just a strong ginger drink, no alcohol. I've been adding a small volume to a glass of sparkling water. And there was no prawn or prawn flavor in the crisps - the flavor was the cocktail sauce instead.
Google tells me that it has alcohol in it. There's also a recipe for it in the Guardian that makes it sound like it's definitely a type of alcohol. That said, if I was wanting a fizzy really gingery drink, I would either make unfermented ginger beer or make ginger syrup and mix it with carbonated water (which I might do this afternoon).
Thanks, I thought that was the case.. thanks for the confirmation.
Adding my thanks as well for the clarification.
This is what I got. The cashier lady was therefore incorrect when she used the term ginger wine, or else she just didn't look carefully.
https://www.rochesterginger.com.au/
and @CarvedTones Happy Birthday!!2
Thanks for the tip. 
This discussion has been closed.
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