Breetings to Gem F

I like finding people on when I am. It's like coming home when the lights are on.

How ya' doin?


(God I wish I could type)

<font color="#a62a2a" size="1">[ April 22, 2003 02:47 PM: Message edited by: Terygon ]</font>

So is a Breeting like a cross between a hug and a slap ?

Isn't it something sheep do?

Maybe it's something sheep do with rabbits?

why is there a midget in the corner?

Sorry Terygon, obviously I didn't get here fast enough before the riff raff responded, but Hi anyhow.

*waves*

<font color="#a62a2a" size="1">[ April 22, 2003 08:59 PM: Message edited by: Gem F ]</font>

Actually their nicknames are riff, raff, and ruff. ;)

Not necessarily in that order...

Bunch of wiseachers around here.

I'm not gonna try it. YOU try it!

*pushes bowl over to crazy*

IIII'MMMM not gonna try it.

*pushes bowl back to Jace*

*they look at it*

"I know, let's give it to Mikey!"

"Yeah!"

*looks around*

"Do we have a 'Mikey' that will eat anything?"

"I dunno. Isn't Terygon a chef or something? She HAS to eat anything!"

"Yeah!"

*pushes bowl to Terygon*

Where?

I think Breetings are related to BiPS.

LOL

So, they're edible?

*waits in anticipation...*

*pulls bowl of breetings to her*

Silly Strangers. Breetings are obviously chocolate casings for stuffing desert sausages.

*looks around wondering if anyone has noticed her bald-faced fake-out*

...sausage and chocolate?....

*agrees with crazy*

So, how does it taste, Tery?

Please tell me it tastes like chocolate covered sausage... *smirks*

Desert sausages, you yoyo's. I'm (seriously) trying to figure out a recipe for a dried fruit sausage or some other type that could be satisfying as a desert. In other threads I've mentioned my thoughts on opening a sausage shop/hot dog stand, so when I was trying to cover up a blatent typo, it was on my mind.

Chocolate sausage casings are, however, an out and out falsehood.

And they're delicious, thank you.

A dessert sausage would be an interesting invention. Although, if you ever do invent it somehow, please send me one, I would really like to try it. [img]smile.gif[/img]

The problem being that traditional sausages require a significant amount of fat to get the right consistancy. Fruit generally doesn't have a major amount of fat, so you see the problem. Add to that a lack of protein to coagulate and you just don't get the concept.

Any Suggestions?

*thinks* You know, the only thing I can think of is to try and add lard... but I don't think fruit and lard would mix well. *shrugs* And anyway, I can't cook, so I'm probably the last person to ask.

I think in..um russia I think there is a candy bar that is lard covered in chocolate.

Think I can order one offa eBay?

it's worth a try if you could stomach it...I sure couldn't.

eather him or Jax.......

Oh, for goodness sakes!

* grabs chocolate covered sausages *

Mmmmmm... yummy!

Maybe we can get that Mikey character to try it...

*turns away*

iwillnotlookiwillnotlookiwillnotlookiwillnotlookiw illnotlook

<font color="#a62a2a" size="1">[ May 05, 2003 01:35 PM: Message edited by: Ski ]</font>

Actually Lard might work, maybe with some dried milk powder for prot's... hmmm.

Thanks guys.

But then us vegetarians won't be able to try your creation [img]frown.gif[/img]

What about cocoa butter or avacadoes or coconut cream? Er...I have rather expensive taste. Soy margarine? Would something like egg replacer powder or agar give anything like the consistency you want? Wouldn't shopped up dried fruit stick together anyway? The restaurant I used to work at made these treats that had dried fruit and seeds mixed with honey, peanut butter and carob powder all rolled into balls. They were sticky and quite dense, but they were yummy and held together.

How would one serve a dessert sausage? By iself? In choux pastry with whipped cream and chocolate like an eclair? Sliced up on a dessert pizza? On a stick?

I'm intrigued by this whole idea.

You know, one of my good coworkers makes chocolate easter eggs with her daughter every year because her daughter is allergic to nuts and almost all chocolate "may contain nuts" these days.

The cool part is, they make the center, which is usually chocolate pudding or creamy icing and freeze it overnight. Then they make the chocolate coating the next morning and dip all the eggs, then frost them with neat designs. It sounded like such a cool tradition, I had to ask for the recipe.

Mmmmmmmmmm.... homemade chocolate easter eggs!

* drools *

hmmmm...do I see the beginnings of an official STP Cookbook?

I think I do.

Good one Crazy!!! why do I see that working?

Honey! I can't believe I didn't think of honey!