Thread: Wish Me Luck

Boron Elgar wrote:
> I had some Musgovian ingredients around the kitchen.
>
> One lb of chevre, just past its use by date (what could go wrong with
> it anyway, it's already cheese)
>
> 20 ounces of cream cheese
>
> A ton of sour cream
>
> Overlooked and past their prime chocolate chunk cookies and chocolate
> almond biscotti.
>
> I ground up the cookies & biscotti with some mixed nuts, tossed in
> melted butter and pressed it into a 10" spring form pan as a crust. I
> put it in the freezer to set while I mixed up:
>
> The cheeses, a cup and a half of sour cream, a cup and a half of
> sugar, zest from an orange, vanilla, 6 eggs, bit of flour. Then I
> let it all get beaten in the Kenwood until it begged for mercy.
>
> It is in the oven now. We'll see if we wind up with cheesecake. If so,
> there are strawberries and blackberries to place on top.
>
> What's the worst that can happen, the stuff had to be tossed anyway...
> (well, except for the fruit).
>
> Boron

Sounds like an interesting experiment. Do let us know how it turns out.

Bob

In article <[email protected]>,
Boron Elgar <[email protected]> wrote:

> I had some Musgovian ingredients around the kitchen.
>
> One lb of chevre, just past its use by date (what could go wrong with
> it anyway, it's already cheese)
>
> 20 ounces of cream cheese
>
> A ton of sour cream
>
> Overlooked and past their prime chocolate chunk cookies and chocolate
> almond biscotti.
>
> I ground up the cookies & biscotti with some mixed nuts, tossed in
> melted butter and pressed it into a 10" spring form pan as a crust. I
> put it in the freezer to set while I mixed up:
>
> The cheeses, a cup and a half of sour cream, a cup and a half of
> sugar, zest from an orange, vanilla, 6 eggs, bit of flour. Then I
> let it all get beaten in the Kenwood until it begged for mercy.
>
> It is in the oven now. We'll see if we wind up with cheesecake. If so,
> there are strawberries and blackberries to place on top.
>
> What's the worst that can happen, the stuff had to be tossed anyway...
> (well, except for the fruit).
>
> Boron

I had some goat cheese once that involved mandarin oranges, I think. It
was wonderful. Call your cardiologist.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

On Jun 28, 1:36 pm, Boron Elgar <boron_el...@hotmail.com> wrote:
> I had some Musgovian ingredients around the kitchen.
>
> One lb of chevre, just past its use by date (what could go wrong with
> it anyway, it's already cheese)
>
> 20 ounces of cream cheese
>
> A ton of sour cream
>
> Overlooked and past their prime chocolate chunk cookies and chocolate
> almond biscotti.
>
> I ground up the cookies & biscotti with some mixed nuts, tossed in
> melted butter and pressed it into a 10" spring form pan as a crust. I
> put it in the freezer to set while I mixed up:
>
> The cheeses, a cup and a half of sour cream, a cup and a half of
> sugar, zest from an orange, vanilla, 6 eggs, bit of flour. Then I
> let it all get beaten in the Kenwood until it begged for mercy.
>
> It is in the oven now. We'll see if we wind up with cheesecake. If so,
> there are strawberries and blackberries to place on top.
>
> What's the worst that can happen, the stuff had to be tossed anyway...
> (well, except for the fruit).
>
> Boron

Sounds like a thing. Not a great adventure, but still - more fun than
knowing exacty what you are doing.

B

Boron Elgar wrote:
> I had some Musgovian ingredients around the kitchen.

>
> The cheeses, a cup and a half of sour cream, a cup and a half of
> sugar, zest from an orange, vanilla, 6 eggs, bit of flour. Then I
> let it all get beaten in the Kenwood until it begged for mercy.
>
> It is in the oven now. We'll see if we wind up with cheesecake. If so,
> there are strawberries and blackberries to place on top.
>
> What's the worst that can happen, the stuff had to be tossed anyway...
> (well, except for the fruit).


It sounds delicious, even if you have to eat it with a spoon, but all
those eggs should be enough to solidify the mixture.

gloria p

On Sun, 28 Jun 2009 13:36:16 -0400, Boron Elgar
<[email protected]> wrote:

>I had some Musgovian ingredients around the kitchen.
>
>One lb of chevre, just past its use by date (what could go wrong with
>it anyway, it's already cheese)
>
>20 ounces of cream cheese
>
>A ton of sour cream
>
>Overlooked and past their prime chocolate chunk cookies and chocolate
>almond biscotti.
>
>I ground up the cookies & biscotti with some mixed nuts, tossed in
>melted butter and pressed it into a 10" spring form pan as a crust. I
>put it in the freezer to set while I mixed up:
>
>The cheeses, a cup and a half of sour cream, a cup and a half of
>sugar, zest from an orange, vanilla, 6 eggs, bit of flour. Then I
>let it all get beaten in the Kenwood until it begged for mercy.
>
>It is in the oven now. We'll see if we wind up with cheesecake. If so,
>there are strawberries and blackberries to place on top.
>
>What's the worst that can happen, the stuff had to be tossed anyway...
>(well, except for the fruit).
>
Have you been watching "chopped"? The combinations they get are
just plain weird. Yesterday was donuts, smoked gouda, white chocolate
and dried apricots. Keeryst.


--
I love cooking with wine.
Sometimes I even put it in the food.

bulka wrote:
> On Jun 28, 1:36 pm, Boron Elgar <boron_el...@hotmail.com> wrote:
>> I had some Musgovian ingredients around the kitchen.
>>
>> One lb of chevre, just past its use by date (what could go wrong with
>> it anyway, it's already cheese)
>>
>> 20 ounces of cream cheese
>>
>> A ton of sour cream
>>
>> Overlooked and past their prime chocolate chunk cookies and chocolate
>> almond biscotti.
>>
>> I ground up the cookies & biscotti with some mixed nuts, tossed in
>> melted butter and pressed it into a 10" spring form pan as a crust. I
>> put it in the freezer to set while I mixed up:
>>
>> The cheeses, a cup and a half of sour cream, a cup and a half of
>> sugar, zest from an orange, vanilla, 6 eggs, bit of flour. Then I
>> let it all get beaten in the Kenwood until it begged for mercy.
>>
>> It is in the oven now. We'll see if we wind up with cheesecake. If so,
>> there are strawberries and blackberries to place on top.
>>
>> What's the worst that can happen, the stuff had to be tossed anyway...
>> (well, except for the fruit).
>>
>> Boron
>
> Sounds like a thing. Not a great adventure, but still - more fun than
> knowing exacty what you are doing.
>
> B
Thanks B! You gave me the afternoon <snork>.

Bob

On Sun, 28 Jun 2009 14:36:22 -0500, Melba's Jammin'
<[email protected]> wrote:

>In article <[email protected]>,
> Boron Elgar <[email protected]> wrote:
>
>> I had some Musgovian ingredients around the kitchen.
>>
>> One lb of chevre, just past its use by date (what could go wrong with
>> it anyway, it's already cheese)
>>
>> 20 ounces of cream cheese
>>
>> A ton of sour cream
>>
>> Overlooked and past their prime chocolate chunk cookies and chocolate
>> almond biscotti.
>>
>> I ground up the cookies & biscotti with some mixed nuts, tossed in
>> melted butter and pressed it into a 10" spring form pan as a crust. I
>> put it in the freezer to set while I mixed up:
>>
>> The cheeses, a cup and a half of sour cream, a cup and a half of
>> sugar, zest from an orange, vanilla, 6 eggs, bit of flour. Then I
>> let it all get beaten in the Kenwood until it begged for mercy.
>>
>> It is in the oven now. We'll see if we wind up with cheesecake. If so,
>> there are strawberries and blackberries to place on top.
>>
>> What's the worst that can happen, the stuff had to be tossed anyway...
>> (well, except for the fruit).
>>
>> Boron
>
>I had some goat cheese once that involved mandarin oranges, I think. It
>was wonderful. Call your cardiologist.

I have palpitations already. Angina, maybe, too.

Consensus is that the creation is similar in taste to an Orange Milano
cookie. Very chocolate in the crust (and the sauce, which was sour
cream, cream, sugar and Special Dark cocoa) and very orangey in the
cheesecake part.

Only drawback was that the cake cracked as it cooled. Ah well, I
thought I'd avoid baking it in a water bath by putting some flour into
the mixture, but it is amazing what sins a bit of chocolate sauce will
cover.

There was no overt chevre taste, just a nice, creamy sweetness.

Me? I had two bites off of someone else's plate and was happy just to
sit back and watch the smiles...and the cholesterol ratings.

Boron

In article <[email protected]>,
Boron Elgar <[email protected]> wrote:

> I had some Musgovian ingredients around the kitchen.
>
> One lb of chevre, just past its use by date (what could go wrong with
> it anyway, it's already cheese)
>
> 20 ounces of cream cheese
>
> A ton of sour cream
>
> Overlooked and past their prime chocolate chunk cookies and chocolate
> almond biscotti.
>
> I ground up the cookies & biscotti with some mixed nuts, tossed in
> melted butter and pressed it into a 10" spring form pan as a crust. I
> put it in the freezer to set while I mixed up:
>
> The cheeses, a cup and a half of sour cream, a cup and a half of
> sugar, zest from an orange, vanilla, 6 eggs, bit of flour. Then I
> let it all get beaten in the Kenwood until it begged for mercy.
>
> It is in the oven now. We'll see if we wind up with cheesecake. If so,
> there are strawberries and blackberries to place on top.
>
> What's the worst that can happen, the stuff had to be tossed anyway...
> (well, except for the fruit).
>
> Boron

Sounds downright creative. ;-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

[email protected]
Subscribe: [email protected]

In article <[email protected]>,
Boron Elgar <[email protected]> wrote:

> Consensus is that the creation is similar in taste to an Orange Milano
> cookie. Very chocolate in the crust (and the sauce, which was sour
> cream, cream, sugar and Special Dark cocoa) and very orangey in the
> cheesecake part.
>
> Only drawback was that the cake cracked as it cooled. Ah well, I
> thought I'd avoid baking it in a water bath by putting some flour into
> the mixture, but it is amazing what sins a bit of chocolate sauce will
> cover.
>
> There was no overt chevre taste, just a nice, creamy sweetness.
>
> Me? I had two bites off of someone else's plate and was happy just to
> sit back and watch the smiles...and the cholesterol ratings.
>
> Boron

Evil dude. ;-)
Thanks for the update.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

[email protected]
Subscribe: [email protected]

On Sun, 28 Jun 2009 12:42:48 -0700 (PDT), bulka
<[email protected]> wrote:

>On Jun 28, 1:36 pm, Boron Elgar <boron_el...@hotmail.com> wrote:
>> I had some Musgovian ingredients around the kitchen.

>>
>> What's the worst that can happen, the stuff had to be tossed anyway...
>> (well, except for the fruit).
>>
>> Boron
>
>Sounds like a thing. Not a great adventure, but still - more fun than
>knowing exacty what you are doing.
>
>B

Ahh, but I've been baking long enough to know what I am doing. Even if
I need to pay close attention to the chemistry of something, such as a
cheesecake to make sure it will bake up with the proper texture I
seek, if I have doubts, I can eyeball a recipe or two for something
similar and know exactly where I get creative and where I must not
bend the rules.


Boron

Boron Elgar wrote:
> On Sun, 28 Jun 2009 12:42:48 -0700 (PDT), bulka
> <[email protected]> wrote:
>
>> On Jun 28, 1:36 pm, Boron Elgar <boron_el...@hotmail.com> wrote:
>>> I had some Musgovian ingredients around the kitchen.
>
>>> What's the worst that can happen, the stuff had to be tossed anyway...
>>> (well, except for the fruit).
>>>
>>> Boron
>> Sounds like a thing. Not a great adventure, but still - more fun than
>> knowing exacty what you are doing.
>>
>> B
>
> Ahh, but I've been baking long enough to know what I am doing. Even if
> I need to pay close attention to the chemistry of something, such as a
> cheesecake to make sure it will bake up with the proper texture I
> seek, if I have doubts, I can eyeball a recipe or two for something
> similar and know exactly where I get creative and where I must not
> bend the rules.
>
>
> Boron
>

A man of common sense. What are you doing here? :-)

Bob

On Mon, 29 Jun 2009 13:59:15 -0400, Bob Muncie <[email protected]>
wrote:

>Boron Elgar wrote:
>> On Sun, 28 Jun 2009 12:42:48 -0700 (PDT), bulka
>> <[email protected]> wrote:
>>
>>> On Jun 28, 1:36 pm, Boron Elgar <boron_el...@hotmail.com> wrote:
>>>> I had some Musgovian ingredients around the kitchen.
>>
>>>> What's the worst that can happen, the stuff had to be tossed anyway...
>>>> (well, except for the fruit).
>>>>
>>>> Boron
>>> Sounds like a thing. Not a great adventure, but still - more fun than
>>> knowing exacty what you are doing.
>>>
>>> B
>>
>> Ahh, but I've been baking long enough to know what I am doing. Even if
>> I need to pay close attention to the chemistry of something, such as a
>> cheesecake to make sure it will bake up with the proper texture I
>> seek, if I have doubts, I can eyeball a recipe or two for something
>> similar and know exactly where I get creative and where I must not
>> bend the rules.
>>
>>
>> Boron
>>
>
>A man of common sense. What are you doing here? :-)
>
>Bob


Being a woman.

Boron

Bob Muncie wrote:
> Boron Elgar wrote:

>> Ahh, but I've been baking long enough to know what I am doing. Even if
>> I need to pay close attention to the chemistry of something, such as a
>> cheesecake to make sure it will bake up with the proper texture I
>> seek, if I have doubts, I can eyeball a recipe or two for something
>> similar and know exactly where I get creative and where I must not
>> bend the rules.
>>
>> Boron
>>
>
> A man of common sense. What are you doing here? :-)
>
> Bob


Actually she's a woman and has been here a long time.

gloria p

gloria.p wrote:
> Bob Muncie wrote:
>> Boron Elgar wrote:
>
>>> Ahh, but I've been baking long enough to know what I am doing. Even if
>>> I need to pay close attention to the chemistry of something, such as a
>>> cheesecake to make sure it will bake up with the proper texture I
>>> seek, if I have doubts, I can eyeball a recipe or two for something
>>> similar and know exactly where I get creative and where I must not
>>> bend the rules.
>>>
>>> Boron
>>>
>>
>> A man of common sense. What are you doing here? :-)
>>
>> Bob
>
>
> Actually she's a woman and has been here a long time.
>
> gloria p


Okay, Sue me.. no wait. Let me pull the size 12 out of my mouth :-)

Besides, The question still applies, but was answered in a roundabout
way :-)

Bob

On Mon, 29 Jun 2009 18:56:02 -0400, Bob Muncie <[email protected]>
wrote:

>gloria.p wrote:
>> Bob Muncie wrote:
>>> Boron Elgar wrote:
>>
>>>> Ahh, but I've been baking long enough to know what I am doing. Even if
>>>> I need to pay close attention to the chemistry of something, such as a
>>>> cheesecake to make sure it will bake up with the proper texture I
>>>> seek, if I have doubts, I can eyeball a recipe or two for something
>>>> similar and know exactly where I get creative and where I must not
>>>> bend the rules.
>>>>
>>>> Boron
>>>>
>>>
>>> A man of common sense. What are you doing here? :-)
>>>
>>> Bob
>>
>>
>> Actually she's a woman and has been here a long time.
>>
>> gloria p
>
>
>Okay, Sue me.. no wait. Let me pull the size 12 out of my mouth :-)
>
>Besides, The question still applies, but was answered in a roundabout
>way :-)
>
>Bob


Nice recovery ....

V

Vesper wrote:
> On Mon, 29 Jun 2009 18:56:02 -0400, Bob Muncie <[email protected]>
> wrote:
>
>> gloria.p wrote:
>>> Bob Muncie wrote:
>>>> Boron Elgar wrote:
>>>>> Ahh, but I've been baking long enough to know what I am doing. Even if
>>>>> I need to pay close attention to the chemistry of something, such as a
>>>>> cheesecake to make sure it will bake up with the proper texture I
>>>>> seek, if I have doubts, I can eyeball a recipe or two for something
>>>>> similar and know exactly where I get creative and where I must not
>>>>> bend the rules.
>>>>>
>>>>> Boron
>>>>>
>>>> A man of common sense. What are you doing here? :-)
>>>>
>>>> Bob
>>>
>>> Actually she's a woman and has been here a long time.
>>>
>>> gloria p
>>
>> Okay, Sue me.. no wait. Let me pull the size 12 out of my mouth :-)
>>
>> Besides, The question still applies, but was answered in a roundabout
>> way :-)
>>
>> Bob
>
>
> Nice recovery ....
>
> V
:-)

We need to keep up with our superiors here. Our better halves.

I've also been here forever, so it's a small shock that I haven't read
anything specif from Boron that indicated a a specific sex.

In any case, I'm an equal opportunity fool some times.

Bob