What are you eating right now?
- Thread starter JT20
- Start date
Not all fruitcake is the same. Most of them should be stored for a couple of weeks under cool conditions before consumption. I know Pablo likes Stollen. He tried stealing my stollen. Should you happen upon a dense and hard fruitcake that's a choking hazard, I suggest a liberal dousing with a liquor of your choice.
Sounds good, but I stopped drinking alcohol. Hard enough time walking sober these days.
Soak with Pepto Bismol.Sounds good, but I stopped drinking alcohol. Hard enough time walking sober these days.
Miralax will give you wings.My luck, I would confuse Pepto Bismol with Miralax.
I don't move fast, either.
Scrambled eggs, with jalapeño peppers, tomatoes chopped and onions. Lean venison from nephews ground up and made into Patty. No bun. Whole avocado and Peets coffee
- Joined
- Jul 10, 2022
- Messages
- 5,966
Probably Entenmann’s isn’t authentic. But my wife has an aunt who would give them every Christmas. We tried to like them but they tasted so awful we would break our rule and regift them…
They were out, we are having a snow storm / ice storm and where ever she went was sold out at Kroger Dillons. There was no potatoes, roast, beans, etc. Shes more utility ; what can we make with what we got kinda person. Myself, i could care less and if we had to eat them plain it would be fine. Trying to get away from bread i am.
Just passed twelve hours, going for all day today into tomorrow at 8am for a 36 hour fast.
Made it... 14 hours.
Authentic can be terrible. Fruitcake runs the gamut from something resembling hardtack to light and airy. I do like the denser but still soft ones with lots of nuts, dried citrus, and raisins. As for Entenmann, only under the most dystopian, apocalyptic conditions might I consider one of their products for non-culinary off-label use.
Off-label = wheel chock
Home made fruit cake can be really good
Panettone is a gift from God
Home made fruit cake can be really good
Panettone is a gift from God
Broke a 16 hour fast again today, with an oven bake consisting of fresh cod, cherry tomatoes, sliced green olives and white beans. Side of romaine salad with homemade dressing and some skillet crisped potato dumplings. For dessert, a persimmon.
That and shimming dining table legs. Sliced to the correct thickness, zero compression, a good solution.
Family is mad about it. I have a few slices every year
Not a fan of anise, blasted spell checker, and not quite substantial enough for me. But I'll squeeze panettone and cram into hatch.
I see
You nibbled a cracker corner.
Growing up, fruitcake was just a sorry excuse to see how many different artificial colors and preservatives could be crammed into one dish. I'm forever biased now.
You are getting the wrong kind of fruitcake. I'll tell you what's in the kind I make.
Basic soft-to-medium firm yeast dough made with flour, warm milk, a little sugar, yeast.
Mix into the above dough rum-soaked raisins and/or cranberries
rum-soaked citrus peel (not candied)
rum and amaretto
crumbled marzipan
slivered, chopped, or sliced almonds
egg yolks
butter
lemon juice
vanilla paste
rose water
gingerbread spice mix
The baked and still hot loaf is traditionally brushed with butter and thickly coated with powdered sugar for a snowy appearance. The sugar coating may be reduced or omitted altogether. The loaf should be tightly wrapped in cellophane and stored cool for at least a week or two before you cut into it. Per pound cost at the bakery is $10 and up for the real stuff. Not talking of the commercial supermarket versions that Trader Joe's and Aldi peddle.
Last edited:
Similar threads
