What are you eating?

René wrote:

rogonandi wrote:We had store-bought lasagna I bought at the convenience store 45 seconds away from the house. It’s better than it has any right to be for 8 dollars.

Over here Brenden gets this particular storebought microwave mac & cheese for me sometimes that's just delicious! Better than I've ever had at any restaurant. It's crazy how good that stuff is for a microwave meal

Does it meet the lofty standard of the Queen Elizabeth hospital?

René wrote:

Marmaduke wrote:

René wrote:

rogonandi wrote:We had store-bought lasagna I bought at the convenience store 45 seconds away from the house. It’s better than it has any right to be for 8 dollars.

Over here Brenden gets this particular storebought microwave mac & cheese for me sometimes that's just delicious! Better than I've ever had at any restaurant. It's crazy how good that stuff is for a microwave meal

Does it meet the lofty standard of the Queen Elizabeth hospital?

Yes, actually! It's the sort of delicacy one would expect there.

René wrote:Homemade no-added-sugar meringue

What in the world constitutes no-added-sugar meringue?

Brenden wrote:

Marmaduke wrote:

René wrote:Homemade no-added-sugar meringue

What in the world constitutes no-added-sugar meringue?

Egg white whipped with a sugar alcohol rather than sucrose and then baked at a low temperature for a long time.

I think the description “no-added-sugar” is throwing me in the creation of an item whose primary creation step is the addition of sugar.

René wrote:

Marmaduke wrote:

Brenden wrote:

Marmaduke wrote:

René wrote:Homemade no-added-sugar meringue

What in the world constitutes no-added-sugar meringue?

Egg white whipped with a sugar alcohol rather than sucrose and then baked at a low temperature for a long time.

I think the description “no-added-sugar” is throwing me in the creation of an item whose primary creation step is the addition of sugar.

It worked out surprisingly well

Is he intrigued to try them, just to see if you can get that soft chew texture in the middle.

I started a little project of refining “my” madeleines recipe by making them every morning - I’m not sure you’d approve, I’m basically playing with ratios of butter and blends of caster and demerara sugar - but getting plain flour has become an absolute arse ache so I’ve put that on the back burner. I also wanna try and see if using a Japanese black sugar would be good, bringing a little salty off-set to the party, but I fear trying to find that right now would be like my fruitless four hour quest earlier in the week to find fresh curry leaves.

I'm...

A slice of pizza

Some Taco Bell