[QUOTE=Samg381;43756429]Goldfish
Iced Tea
Cheese Pretzel Sandwiches
Combos
Asparagus
Apples
Sardines
Tuna
Saltine Crackers
etc[/QUOTE]
'But what kinda goldfish? I love the parmesan ones the best, cheddar second.
[QUOTE=Kebab;43744604]Whatever's in the cupboard/fridge.[/QUOTE]
But what ?
After some experimenting on the nature of this dish, a book I own yielded this:
Crunchy cashews are coated with a sweet layer of toasted coconut. This distinctive tropical treat is nearly irresistible.
Prep Time: 30 minutes
Total Time: 30 minutes
Ingredients:
1 cup granulated sugar
1/4 cup hot water
1/8 tsp cream of tartar
1/8 tsp salt
1/2 tsp coconut extract/flavoring
1 cup sweetened shredded coconut
1.5 cups toasted unsalted cashews
Preparation:
1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Preheat the oven to 325 degrees.
2. Place the coconut in a pie tin or small baking pan, and toast it in the oven until golden brown. The secret to good toasted coconut is consistent browning, so be sure to stir it every 2 minutes until it is an even, light golden color. It will probably take 8-10 minutes, but monitor your coconut carefully.
3. Once the coconut is toasted, let it cool briefly, and then place it in a food processor or blender and pulse until it is finely chopped. Alternately, you can chop it by hand with a large heavy knife. You should have ½ cup of toasted coconut once it is finely chopped. If your coconut measures more than ½ cup, set aside the extra for another use.
4. In a small saucepan, combine the water, salt, sugar, and cream of tartar over medium-high heat. Stir until the sugar dissolves.
5. Continue to cook, stirring occasionally, until the mixture reaches 246 degrees on a candy thermometer.
6. Once the candy is at the proper temperature, remove immediately from the heat and stir in the coconut flavoring and toasted coconut. Add the nuts all at once, and stir with a wooden spoon until they are completely coated with the sugar-coconut syrup. Continue to stir until the it becomes difficult to stir and the syrup turns white.
7. Quickly turn out onto the prepared baking sheet. Separate the nuts and allow them to cool and harden at room temperature.
I suppose you could add fresh vanilla if you pleased to, but I'd have to buy it first, so I could try that at a later time and tell you how it worked.
[QUOTE=Zonesylvania;43756800]After some experimenting on the nature of this dish, a book I own yielded this:
Crunchy cashews are coated with a sweet layer of toasted coconut. This distinctive tropical treat is nearly irresistible.
Prep Time: 30 minutes
Total Time: 30 minutes
Ingredients:
1 cup granulated sugar
1/4 cup hot water
1/8 tsp cream of tartar
1/8 tsp salt
1/2 tsp coconut extract/flavoring
1 cup sweetened shredded coconut
1.5 cups toasted unsalted cashews
Preparation:
1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Preheat the oven to 325 degrees.
2. Place the coconut in a pie tin or small baking pan, and toast it in the oven until golden brown. The secret to good toasted coconut is consistent browning, so be sure to stir it every 2 minutes until it is an even, light golden color. It will probably take 8-10 minutes, but monitor your coconut carefully.
3. Once the coconut is toasted, let it cool briefly, and then place it in a food processor or blender and pulse until it is finely chopped. Alternately, you can chop it by hand with a large heavy knife. You should have ½ cup of toasted coconut once it is finely chopped. If your coconut measures more than ½ cup, set aside the extra for another use.
4. In a small saucepan, combine the water, salt, sugar, and cream of tartar over medium-high heat. Stir until the sugar dissolves.
5. Continue to cook, stirring occasionally, until the mixture reaches 246 degrees on a candy thermometer.
6. Once the candy is at the proper temperature, remove immediately from the heat and stir in the coconut flavoring and toasted coconut. Add the nuts all at once, and stir with a wooden spoon until they are completely coated with the sugar-coconut syrup. Continue to stir until the it becomes difficult to stir and the syrup turns white.
7. Quickly turn out onto the prepared baking sheet. Separate the nuts and allow them to cool and harden at room temperature.
I suppose you could add fresh vanilla if you pleased to, but I'd have to buy it first, so I could try that at a later time and tell you how it worked.[/QUOTE]
Wow that sounds awesome, I'll have to make some before the big game tomorrow :o
[QUOTE=Zonesylvania;43756800]After some experimenting on the nature of this dish, a book I own yielded this:
Crunchy cashews are coated with a sweet layer of toasted coconut. This distinctive tropical treat is nearly irresistible.
Prep Time: 30 minutes
Total Time: 30 minutes
Ingredients:
1 cup granulated sugar
1/4 cup hot water
1/8 tsp cream of tartar
1/8 tsp salt
1/2 tsp coconut extract/flavoring
1 cup sweetened shredded coconut
1.5 cups toasted unsalted cashews
Preparation:
1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Preheat the oven to 325 degrees.
2. Place the coconut in a pie tin or small baking pan, and toast it in the oven until golden brown. The secret to good toasted coconut is consistent browning, so be sure to stir it every 2 minutes until it is an even, light golden color. It will probably take 8-10 minutes, but monitor your coconut carefully.
3. Once the coconut is toasted, let it cool briefly, and then place it in a food processor or blender and pulse until it is finely chopped. Alternately, you can chop it by hand with a large heavy knife. You should have ½ cup of toasted coconut once it is finely chopped. If your coconut measures more than ½ cup, set aside the extra for another use.
4. In a small saucepan, combine the water, salt, sugar, and cream of tartar over medium-high heat. Stir until the sugar dissolves.
5. Continue to cook, stirring occasionally, until the mixture reaches 246 degrees on a candy thermometer.
6. Once the candy is at the proper temperature, remove immediately from the heat and stir in the coconut flavoring and toasted coconut. Add the nuts all at once, and stir with a wooden spoon until they are completely coated with the sugar-coconut syrup. Continue to stir until the it becomes difficult to stir and the syrup turns white.
7. Quickly turn out onto the prepared baking sheet. Separate the nuts and allow them to cool and harden at room temperature.
I suppose you could add fresh vanilla if you pleased to, but I'd have to buy it first, so I could try that at a later time and tell you how it worked.[/QUOTE]
I love you.
Usually some sort of pita chip and hummus combo.
Recently been getting herring in wine/cream and having a little of that with some red onion.
Also like steamed edamame.
Dried fruit or nuts usually, especially dried papaya and cashews. Fresh fruit's nice to have too, but not owning a fridge right now spoilage is a concern, though I usually keep some apples around.
Oh, and these things:
[img_thumb]http://ecx.images-amazon.com/images/I/91DxzW7HqsL._SL1500_.jpg[/img_thumb]
Half a jar of peanut butter and a quart of milk really late at night.
[QUOTE=jonnymad;43751588]They definitely do make a mess, that crumbly stuff around the nut makes a huge mess :v: plus I just toss the shells in a shoebox usually.[/QUOTE]
The crumbly stuff around the nut? If you break the shell apart in your mouth with your teeth, it's not a problem. Try it out, it's amazing
[QUOTE=Torjuz;43758213]The crumbly stuff around the nut? If you break the shell apart in your mouth with your teeth, it's not a problem. Try it out, it's amazing[/QUOTE]
Not sure I follow :v: I tried it and got the shit all over the floor ;_;
parmesan & garlic cheez-its with some cold milk
Tomatoes. Especialy those small ones.
mini pretzels or triscuit's if I'm feeling fancy
Pretzels are best snack.
depends on how i'm feeling
feeling like a fatass and hadn't eaten much of anything?
nutella and marshmallow sandwich
feeling normal?
bowl of pretzels or celary
late at night?
popcorn with salt and dried onion flakes
baked?
microwaved chimichanga put into a cheese quesadilla and multiple spoonfuls of cottage cheese directly to mouth
Just had a piece of Pepperridge Farm Coconut cake, still slightly frozen and a cup of coffee with Bailey's non alcoholic Hazelnut creamer. Good times, good stuff.
Steak fries, or THIS
[URL=https://imageshack.com/i/g9wbsfj][IMG]http://imagizer.imageshack.us/v2/xq90/585/wbsf.jpg[/IMG][/URL]
I like to eat pretzels of any kind, but what I really like is the small crunchy kind. I dip those in cheese or sometimes salsa.
Peanut butter and banana sandwich. Heavenly.
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