#1 2010-10-04 06:12:20
Offline
#2 2010-10-04 06:30:33
Hope she has a vagisil fetish as well.
Offline
#3 2010-10-04 08:40:00
It's not "art" unless it also means something if you are not naked. And her proportions are all wrong for brownies...
Offline
#4 2010-10-04 10:03:54
Somewhere, some perv is actually fapping to this.
Really.
Offline
#5 2010-10-04 11:07:33
I don't think she's fat enough to need the flour.
Offline
#6 2010-10-04 11:31:06
As an "artist" she's not much of a cook. She forgot the icing.
Offline
#7 2010-10-04 12:07:51
It would suck to be her boyfriend. This video clearly proves that she hates cunnilingus.
Offline
#8 2010-10-04 13:45:30
Nigger balling?
Offline
#9 2010-10-04 14:56:38
whosasailorthen wrote:
Somewhere, some perv is actually fapping to this.
Really.
HEY! Stop looking in my fucking window!
Offline
#10 2010-10-04 15:11:06
phreddy wrote:
As an "artist" she's not much of a cook. She forgot the icing.
Hell, she forgot the baking powder, too. The only rise she's gonna get is from food fetishists.
Offline
#11 2010-10-04 19:40:59
phreddy wrote:
As an "artist" she's not much of a cook. She forgot the icing.
I think we are supposed to provide the icing. Or a 'sugar' glazing at least.
Offline
#12 2010-10-04 21:49:51
Taint wrote:
Hell, she forgot the baking powder, too. The only rise she's gonna get is from food fetishists.
Obvious to a heterosexual, she used yeast.
whosasailorthen wrote:
Somewhere, some perv is actually fapping to this.
Nah, didn't rise.
Offline
#13 2010-10-04 22:29:08
opsec wrote:
Obvious to a heterosexual, she used yeast.
Dude...Do you have any idea how difficult it is to make the thought of brownies nauseating?
Give yourself a pat on the head and a cookie.
Last edited by George Orr (2010-10-04 22:29:25)
Offline
#14 2010-10-04 23:06:30
There is no yeast or baking powder in brownies, your weak joke doesn't make it. Cake, on the other hand, does contain a rising agent.
Even so I'd lick her clean if she bathed beforehand. And if she isn't a bitch....
Offline
#15 2010-10-04 23:12:22
Just noticed.... furry armpits.
OK, she's not so bad.
Offline
#16 2010-10-04 23:43:05
I've seen the longer sexier version of this video. Eventually another woman appears, straddles her, and starts farting in the cake mix.
Offline
#17 2010-10-05 09:08:23
Banjo wrote:
...and starts farting in the cake mix.
So, do I file it under "Performance Art" or "Musical Review"?
Offline
#18 2010-10-05 10:34:25
Tall Paul wrote:
There is no yeast or baking powder in brownies, your weak joke doesn't make it. Cake, on the other hand, does contain a rising agent.
Even so I'd lick her clean if she bathed beforehand. And if she isn't a bitch....
Actually, there is baking powder in brownies. If you bake them for a full hour, you get a lighter cake-like result. If you bake for about 40 minutes or so, you get the nice, gooey center. It's the length of time they bake, not the lack of baking powder.
Offline
#19 2010-10-05 11:22:09
What are you, some kind of gay, super chef or something?
Offline
#20 2010-10-05 11:38:28
Bigcat wrote:
What are you, some kind of gay, super chef or something?
Yes. Why do you ask?
Offline
#21 2010-10-05 14:54:39
I know, just being silly.
Offline
#22 2010-10-05 21:04:27
Taint wrote:
Bigcat wrote:
What are you, some kind of gay, super chef or something?
Yes. Why do you ask?
Gay is one thing, but baking powder in brownies is just plain fag.
Offline
#23 2010-10-05 21:07:21
Tall Paul wrote:
Taint wrote:
Bigcat wrote:
What are you, some kind of gay, super chef or something?
Yes. Why do you ask?
Gay is one thing, but baking powder in brownies is just plain fag.
Clearly, you have brownie envy.
Offline
#24 2010-10-05 21:18:53
Taint wrote:
Clearly, you have brownie envy.
I'll lay my brownie up against yours any day of the week!
Offline
#25 2010-10-05 21:46:08
Tall Paul wrote:
Taint wrote:
Clearly, you have brownie envy.
I'll lay my brownie up against yours any day of the week!
Try, bitch. Just try.
2 sticks unsalted butter
6 oz bittersweet chocolate
2 oz Mexican chocolate (such as Ibarra or Abuelita brands)
1 1/4 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
1/8 tsp cayenne
2 cups sugar
4 large eggs
2 tsp vanilla
Zest of one medium orange
Preheat oven to 350 degrees.
Butter a 9-inch square baking pan.
-Melt butter and chocolate in a double boiler or in a medium heat-safe bowl over a pan of simmering water.
-Stir mixture occasionally until completely melted and blended. You'll know the chocolate is ready when it's smooth and has a bright sheen.
-Sift flour, baking powder, cayenne, and salt together into a small bowl.
-In a large mixing bowl, using an electric beater or whisk, blend sugar, eggs, orange zest, and vanilla together until thoroughly combined. Add chocolate mixture, blending thoroughly, and then stir in flour mixture. Pour batter into baking pan.
-Place pan on the middle rack of the oven and bake until the top forms a shiny crust and the sides have begun to pull away from the edges of the pan. If you like your brownies fudgy and goopy, bake for about 40 minutes. For a more cake-like texture, bake for about an hour, or until a knife or toothpick comes out clean.
Offline
#26 2010-10-05 21:58:41
Cayenne?!
Any chance of the two of us discarding everything we've made of our lives up to this point, and running away together?
I've got some great baking pans, is all I'm sayin'...
Offline
#27 2010-10-05 22:03:46
George Orr wrote:
Cayenne?!
Any chance of the two of us discarding everything we've made of our lives up to this point, and running away together?
I've got some great baking pans, is all I'm sayin'...
You'd have to move to San Francisco, though. I just can't do Texas.
Actually, the cayenne isn't there for heat. Cayenne boosts the other flavors. I use it, too, when I'm cooking with cinnamon - cinnamon rolls, for example. It intensifies the spicy warmth of many spices.
Offline
#28 2010-10-06 01:51:22
Taint wrote:
Actually, the cayenne isn't there for heat. Cayenne boosts the other flavors. I use it, too, when I'm cooking with cinnamon - cinnamon rolls, for example. It intensifies the spicy warmth of many spices.
I'll go with you that far, although I would favor a nice chipotole. My recipe goes like this:
16 oz (2 bars) unsweetened chocolate
8 oz (2 sticks) unsalted butter
6 eggs
2 tsp vanilla extract
1/4 tsp salt
3 3/4 cups granulated sugar
1 2/3 cups sifted all-purpose flour
8 oz (generous 2 cups) walnut halves or large pieces
Makes 32 very large brownies
Adjust an oven rack one-third up from the bottom and preheat oven to 425º F (220 ºC).
Line and butter a 9 x 13 x 2-inch ( 22 x 33 x 5-cm ) pan.
Place the chocolate and the butter in the top of a large double boiler, stir occasionally until the chocolate and butter are melted and smooth. Remove from the heat and set aside.
Beat the eggs with the vanilla, salt, sugar, and flour at high speed for 10 minutes. On low speed add the chocolate mixture (which still may be warm) and beat only until mixed.
Stir in the nuts, turn into the prepared pan and smooth the top.
Bake for 35 minutes, reversing the pan front to back once during the baking to insure even baking. At the end of 35 minutes the cake will have a thick, crisp crust on top, but if you insert a toothpick into the middle it will come out wet and covered with chocolate. Nevertheless it is done. Do not bake it any longer.
Remove the pan from the oven and let stand. When cool, cover with a rack or a cookie sheet and invert. Remove the pan and the foil lining. Cover with a length of wax paper and another cookie sheet and invert again, leaving the cake right side up.
Refrigerate the cake for a few hours or overnight, or place it in the freezer for an hour or two.
Old school, but serviceable and easy to teach to Japanese grandmas. I usually make a batch of fudge to chunk and add to the batter, and I agree that Mexican (whatever fnord might rant) chocolate and orange zest would be great additions. However, the whole point of brownies is to underbake the center so that the outside is somewhere between chewy and burnt and the center is dense and moist. That's what makes it a brownie, and not a little square of thick chocolate cake, although there is still a slight rising in mine due to the beating. Baking powder is unnecessary and defeats the whole purpose of the exercise, in much the same way as the adding of underpants turns a kilt from manly attire into a plaid skirt; or money changes a statesman into a politician.
Last edited by Tall Paul (2010-10-06 06:58:39)
Offline
#29 2010-10-06 06:27:21
I kept waiting for her to fart.
Thanks for the recipes, by the way.
Last edited by Fled (2010-10-06 06:29:56)
Offline
#30 2010-10-06 06:46:51
Fled wrote:
I kept waiting for her to fart.
Thanks for the recipes, by the way.
Me too. It was an unfinished symphony.
Offline
#31 2010-10-06 17:37:16
You had me at Abuelita chocolate.
Offline
#32 2010-10-06 18:02:23
Tall Paul wrote:
However, the whole point of brownies is to underbake the center so that the outside is somewhere between chewy and burnt and the center is dense and moist.
That's exactly how my recipe turns out - and why I specify 40 minutes for the dense center. Otherwise, I'd make cupcakes.
Offline
#35 2010-10-07 07:44:19
I love the "Results in Haiku"
Makes me miss JLP.
Offline
