17 replies to this topic

[Mero]

I would call this creative since Coffee was suppose to be an actual Jello flavor they considered making. Celery and Chocolate are two others. They flopped though.

Edited by Palpaleos, 17 September 2013 - 08:11 AM.

[Aevin]

I'm a huge fan of ice coffee. Unfortunately the way your suppose to make is pooring hot coffee over Ice which waters it down. The good news is you can freeze it so when the ice melts it doesn't water down your coffee!

Freezing the coffee into ice cubes is certainly clever. But have you ever tried cold brewing it? It's always turned out well for me.

[kurt91]

My entire family has Celiac's Disease, a genetic disorder that means that we can't eat anything with gluten in it, meaning that we have to find wheat-free recipes for EVERYTHING. (corn tortillas are a lifesaver when getting fast food. They make a decent hamburger bun, and are cheaper and easier to find than gluten-free buns. The actual gluten-free hamburger buns are better, but they're more expensive and harder to find.) We have a really good pancake recipe that we always use that uses Greek yogurt to thicken it and give it this fluffy consistency (gluten-free flours tend not to rise), but this time around, we didn't have any yogurt. Our pancakes were turning out really crappy, so we finally gave up after a bit, and poured the leftover batter into a cake pan and baked it, mainly to see what would happen. They are called "PanCAKEs", after all.

 

We ended up with this thick, extremely moist cake that we covered in no-bake cheesecake filling instead of frosting, and then topped with a can of blueberry pie filling. I don't know how well this would work with normal wheat-flour pancakes, but if it was anything like what we had, you've got to try it.

 

Another thing that we end up having to do is buy this special brand of chicken strips that doesn't use wheat flour at all in the breading. There's only one brand that does it so that we can actually eat them. Because it's impossible to find a restaurant that does gluten-free buffalo wings, what I've personally resorted to doing is mixing equal parts sriracha (is that spelled right?) and ranch dressing. Usually, other types of hot sauce will thin down the ranch, but this stuff doesn't taste bad at all like this, and is thick enough that the resulting mixture makes the perfect consistency dip that sticks on thick to the chicken. Not quite as good as restaurant buffalo wings, but close enough that I don't miss them too much.

 

=== ANTI--DOUBLE POST EDIT ===

 

Came up with a new one today. We had some leftover Chinese food from the other day, and some leftover hamburger/meatloaf patties from last night. Didn't feel like Chinese again, so I ended up filling a bowl with rice, cutting up the meat patty and mixed it in with the rice, then heating them up together. Once they came out, I mixed in some soy sauce for both moisture and because we usually use it in the meat before cooking it and my sister, who had been cooking dinner that night, had forgotten it. Then, I put in some diced raw onion, pickle relish, mustard, and sriracha hot sauce. Mixed the whole concoction together and while it looked like a relatively disgusting mess in a bowl, when you take a bite, it tastes like a hamburger. This time around, since I didn't have much to put in it, it tasted rather basic, but I'm really considering trying some extra things like diced tomatoes, shredded lettuce, fry sauce, etc. in it next time to see if I can't make it taste like a better burger.

Edited by kurt91, 18 September 2013 - 03:16 PM.