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Question of the Day: What is your employer's plan for the 30 June protests?
What's for supper - Second Course
- Thread starter RanzB
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cerebus
Honorary Master
Wife made a baked creamy hake with mash
Was my sons 8th birthday today. His birthday at his request .....flintstone steak and peanut butter noodles. Both Delish but not together so no pic of that but his choice of birthday cake was a strawberry cheesecake. I almost shat myself when he asked for it yesterday cause I have never made one before but it turned out very well for a first attempt. 
DA-LION-619
Honorary Master
Was my sons 8th birthday today. His birthday at his request .....flintstone steak and peanut butter noodles. Both Delish but not together so no pic of that but his choice of birthday cake was a strawberry cheesecake. I almost shat myself when he asked for it yesterday cause I have never made one before but it turned out very well for a first attempt.
Just wow...
L
Leonidas
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Noseworthy
Expert Member
Asian short ribs and kimchi
I do not lie. I hate cheesecake, my least favorite dessert so not something I would have every tried if I didn't have a child who insisted on one instead of the usual type of cake I make. 
Those are previous birthday cakes my boys wanted and I made. It was my first cheesecake but not my last because I was actually surprise at how lekker it was. Hubby birthday is in August and he had requested a lemon cheesecake.
The topping was a strawberry and ginger topping with gelatin to make it set. That was actually the best part of the cake in my opinion, the base was to thick, the recipe said to push the base down so it would not absorb the cheese mix and I compacted it to much so it was tasty but more like a crunchy biscuits then a crumbly base. I could not cut through the base easily because of it. Next time less biscuit mix and I won't compact it.
This is the recipe I used, it was nice. Only chance I made was the ginger in the topping.
http://m.cookingchanneltv.com/recipes/no-bake-strawberry-cheesecake.html
EMAM
Honorary Master
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We need to start a cake thread......I used to do catering as a hobbyI do not lie. I hate cheesecake, my least favorite dessert so not something I would have every tried if I didn't have a child who insisted on one instead of the usual type of cake I make.
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Those are previous birthday cakes my boys wanted and I made. It was my first cheesecake but not my last because I was actually surprise at how lekker it was. Hubby birthday is in August and he had requested a lemon cheesecake.
The topping was a strawberry and ginger topping with gelatin to make it set. That was actually the best part of the cake in my opinion, the base was to thick, the recipe said to push the base down so it would not absorb the cheese mix and I compacted it to much so it was tasty but more like a crunchy biscuits then a crumbly base. I could not cut through the base easily because of it. Next time less biscuit mix and I won't compact it.
This is the recipe I used, it was nice. Only chance I made was the ginger in the topping.
http://m.cookingchanneltv.com/recipes/no-bake-strawberry-cheesecake.html
SauRoNZA
Honorary Master
So I made an authentic ragù tonight and it was awesome until I realised I have not bought the basil.
It was still good but you need the basil to balance out the acidity and really make it special.
And sadly my herb garden hasn't done well this year other than rocket.
It was still good but you need the basil to balance out the acidity and really make it special.
And sadly my herb garden hasn't done well this year other than rocket.
cerebus
Honorary Master
Looks incredibleTonkotsu Ramen with Japanese marinated egg, white Shimeji mushrooms, Pak choi and Chashu pork belly.Took forever to make but worth it.
Recipe was from seriouseats.com FWIW.
SauRoNZA
Honorary Master
Tonkotsu Ramen with Japanese marinated egg, white Shimeji mushrooms, Pak choi and Chashu pork belly.
You'll need to explain marinated egg to me.
Looks amazing though.
Easiest way would be to look at the recipe I followed. Basically it's boiling an egg where the white is completely set and the yellow is completely runny then it is marinated in a combination of soy sauce, sake, Mirin (Japanese sweet wine) etc. That said I marinated mine in the leftover sauce from the Chashu pork which is basically the same "sauce". You marinate the soft boiled eggs from 4-12 hours in the sauce which gives the outer layer a sweetish taste with the other flavours.
APoc184
Honorary Master
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