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Kalah · Unread postby **Kalah** » 20 Apr 2009, 18:10

Better than the stuff "normally for hamburgers" I meant, and you knew that, you were just being deliberately obtuse.

Lord Lakely · Unread postby **Lord Lakely** » 21 Apr 2009, 05:44

Polar bread? That sounds odd... can you post a pic?

darknessfood · Unread postby **darknessfood** » 21 Apr 2009, 09:28

Guess it's an iglo shaped bun, made from vanilla ice. Kalah likes to put hamburgers on that

!

Kalah · Unread postby **Kalah** » 21 Apr 2009, 13:29

Polarbrød (direct trans. = "polar bread"):

They are flat, and look a bit like biscuits, but they're soft and chewy like bread; the process is that the bread is frozen immediately after baking. They come in different shapes and sizes, and these are the perfect size for hamburgers. They taste a lot better than your average hamburger bun.

ThunderTitan · Unread postby **ThunderTitan** » 21 Apr 2009, 17:02

Nah, you posted some worse stuff once... and of course i'll never let you die it down.

Lord Lakely · Unread postby **Lord Lakely** » 22 Apr 2009, 07:38

They actually don't look bad tbh.

ThunderTitan · Unread postby **ThunderTitan** » 23 Apr 2009, 07:56

they look more like crackers then bread though.

theLuckyDragon · Unread postby **theLuckyDragon** » 23 Apr 2009, 10:43

Don't let the shape fool you. It's bread. Rye bread comes in packs like that in Finland too.

ThunderTitan · Unread postby **ThunderTitan** » 24 Apr 2009, 09:30

yeah, i know... it still looks too puny...

This is how real flat bread looks like:

Kalah · Unread postby **Kalah** » 25 Apr 2009, 14:30

Chocolate cake... yum...

Kristo · Unread postby **Kristo** » 25 Apr 2009, 20:13

Last night for dinner we had bacon-wrapped filets with a mushroom and red wine sauce, roasted potatoes, and sauteed green beans. The filets were on sale at the store for $4 each.

And on Thursday night we went to The Melting Pot for dinner. Yum-O.

Kalah · Unread postby **Kalah** » 28 Apr 2009, 01:07

What sort of wine did you use for the sauce?

Oh, and I'm baking more buns. It's 3 o'clock in the morning, and they're almost done. I feel like a real baker.

Kristo · Unread postby **Kristo** » 28 Apr 2009, 13:27

We used up the last of the tiny bottles of Woodbridge Merlot that I bought a while back. I have to look for a sale on them again. One bottle is just enough for the steak sauce and the Cook's Illustrated recipe for beef stroganoff.

Milla aka. the Slayer · Unread postby **Milla aka. the Slayer** » 28 Apr 2009, 21:51

I'm making the best sandwiches these days!!

Kalah · Unread postby **Kalah** » 28 Apr 2009, 22:56

Gimme.

ThunderTitan · Unread postby **ThunderTitan** » 29 Apr 2009, 07:21

Milla aka. the Slayer wrote:I'm making the best sandwiches these days!!

They're just saying that because they'd like to eat you...

theLuckyDragon · Unread postby **theLuckyDragon** » 12 May 2009, 19:10

I have discovered the Swedish kladdkaka. No pictures from me, unfortunately, but this cake is great: easy to make and fluffy. Now, if "kaka" didn't mean poop in Romanian...

Gaidal Cain · Unread postby **Gaidal Cain** » 12 May 2009, 19:37

If it's fluffy, you're doing it wrong. It is called "Sticky goo-cake" for a reason!

theLuckyDragon · Unread postby **theLuckyDragon** » 12 May 2009, 20:03

Well, the dough was definitely gooey... I followed the recipe, so I don't know what could be wrong. Maybe you're thinking of a huge ball of fluff? Cuz it's not...

Edit: I just thought of a possibility: temperature. It WAS gooish when it was fresh out of the oven, but the texture changed when it cooled a bit.

Gaidal Cain · Unread postby **Gaidal Cain** » 13 May 2009, 04:53

Probably shouldn't have kept it in the owen for so long? I think it's best when the dough in the middle isn't quite baked, so that it's still a biot gooey when you eat it

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