I know it's come up here before, but this this Drunk History episode is among the funniest things the Internet has to offer.
That's a disturbing cake? That looks like a delicious cake to me.
The glaze was perhaps less evenly applied than it might have been.
My sister's boyfriend told me to watch these (he was tipped off by some uber-cool history TA), and I totally forgot! I am glad to have been reminded and provided with links.
The one linked in 4 is amazing. I just watched it.
I would like to see an edition of A Philosophical Enquiry into the Origin of Our Ideas of the Sublime and Beautiful featuring LB's and heebie's cakes on the cover.
Cake! I ran into a three-year-old in the liquor store earlier today who was telling everyone it was his birthday and there would be cake.
I think it would take me about half an hour. An hour, tops.
What kind of cake is it, LB? The one that you linked to the other day?
I ran into a three-year-old in the liquor store earlier today who was telling everyone it was his birthday and there would be cake.
Yeah, well, you still can't buy Rumple Minze without an ID, kid.
"But here, since it's your birthday."
It's a slightly screwy Boston Cream Pie -- four layers rather than the canonical two. Buck requires BCP on his birthday, and I've spent the last decade tweaking it to his specifications. At four layers tall, though, BCP is really not structurally sound.
Ahh. Ok, good, because I thought I was going mildly crazy reconciling my idea of what the flourless Seder cake would like with the incredibly delicious-looking beast in the photo.
(Um, not to imply that flourless cakes are not also delicious looking. I just didn't expect one to be quite so....tall.)
Almond-based passover cakes are sooo good.
22: Indeed, one of my friends makes a most awesome version. I've had bad luck with my almond based cakes in the past. I think it's because I always try to go the lazy route and not seek out true almond flour and instead grind my own, but then there are always bits and pieces that are too big and end up creating a texture that is not preferred.
Now that I have watched the two Drunk History videos, I can say that it is much more funny than I had expected. The reenactments distance you from the cringeworthy embarrassment of watching someone loll around inebriated.
Bonus Historical Trivia! I have driven past the place where A. Hamilton and A. Burr duelled, and it is a rocky bit of beach along New Jersey that dudes would have had to row to.
I'm not sure how grinding one's own almond flour is the lazy route. Anyway, if you do it again, there's an easy way to avoid too-big pieces, which is, sift the flour through progressively thinner meshes.
The pieces that are too big won't be able to get through!
22 exists in a puzzling world where the lazy route involves grinding one's own flour.
It's not that puzzling, actually. The only place that sells pre-ground almond flour is this one store in Brookline.
Shopping for something hard to find is often harder than making it.
24: That's the lazy part, nosflow. I don't bother to do anything like what would be necessary to create the store-bought kind, which would require a separate trip since my normal store doesn't seem to carry it.
I have driven past the place where A. Hamilton and A. Burr duelled, and it is a rocky bit of beach along New Jersey that dudes would have had to row to.
Which was of course the point, since dueling was illegal.
Your regular store doesn't carry sifters?
Also, by grind my own almond flour, all I mean is: Take almonds. Dump in food processor. Process. That takes a total of 2-3 minutes, maybe. It just so happens that it doesn't provide as even results as buying it, and it's really easy to mess up and end up with almond butter. I'm sure more talented people than I do it all the time with good effect.
watching someone loll around inebriated
It's probably a sign that I spend too much time online that, on reading this, my first reaction was "why is there an extra 'l' in 'lol'?".
You mean you don't blanch, peel, and toast them first?!
There are some fantastic Jewish bakeries in Brookline. I know, because I called somebody.
34: I buy blanched almonds without the peel in bulk. But clearly, I'm doing it wrong! Like I said, next time, I'm going to make the extra trip to a different store.
Star Market might have some almond flour left. A person could call to find out for sure.
Peeling almonds is surprisingly enjoyable.
Let me guess, you think peeling favas is also enjoyable, don't you?
Shopping for something hard to find is often harder than making it.
I missed this. At least LizardBreath understands my brand of lazy.
I've never attempted to peel favas.
See, when you blanch almonds, the peel gets waterlogged and loose. And since almonds curve towards a point, after you shock them you can just pick them up and press your fingers together and the almonds go shooting out like little projectiles. Pew! Pew!
The other day someone told me I don't know how to peel an orange and made me feel stupid about it. But turns out they didn't even know how to peel a banana.
But oranges! Apparently you're supposed to, like, massage them first and then the peel will compliantly come away in one piece. I had no idea.
Had I read Sterne more and Voltaire less, I should have known the world was wide enough for Hamilton and me.
I concur that finding almond flour is a huge pain in the ass. Ever since Trader Joe's stopped carrying it, I haven't been able to make my awesome almond-apple waffles. Which s a loss to the world.
4: This is my favorite one. I love how much she cares so deeply about the story but can't.... "Sheee saaaaaid, 'I've tasted a truth and a freedom that' I don't remember the whole words but..."
39: I do!
45: Fucking duh, Burr.
45 is one of the "favorite quotes" on my Facebook profile.
Also, fans of Glee will recognize Ben Franklin's lover in Ep. 2.5 as Emma Pillsbury.
I clicked Unfogged's favorite history video the other day, and now I have the phrase "two on the vine, so divine" echoing in my head.
Almost on topic, but the preview for Cera's new movie, Scott Pilgrim vs. the World looks awesome.
Oh God, also, the interminable finger-quotes at 3:02 in the Oney Judge one--
Burr was the better lawyer, and a better politician. Hamilton was a jerk who got what was coming to him. I'd rather have Fucking Reagan on the 10.
(We should have Gallatin instead, of course).
52 ended with a series of hearts that the internet ate.
Holy shit, 4, 8, 48.1 and 52 could not be more right. That video is literally one of the best things ever.
There is a brand new one on Nikola Tesla. Watching now.
WITH JOHN C. REILLY AND CRISPIN FUCKING GLOVER?
There is no shortage of actual puke in this series, I feel.
Usually the puke is sort of far away or they edit out the part where the puke leaves the body.
Boy, some of these people just cannot hold their liquor.
Admittedly, many of them do seem to drink a reasonably large amount.
Six beers and half a bottle of absinthe? If you gave me a whole day, maybe.
The guy in the William Henry Harrison one seems the least lucid, but that may not be the drink.
The guy who insists that Ben Franklin just loved to fuck is, I think, far far drunker than he seems.
The first one, where the guy drank a whole bottle of Scotch? He had me worried.
63: Yeah, I think a lot of these people have managed the trick of being bizarrely clear and emphatic while blacked out.
They're all actor types, you know.
Seeing people puke is almost as bad as actually puking.
ummm, no it's not. it's a shame I quit drinking already, I would have been a natural for this. my friends would always be astonished that I had blacked out some evening completely, once complaining "but you gave perfect directions? and the whole thing was your idea!?"
I don't black out often* but I used to often pull of the trick of being completely smashed while appearing sober, particularly in my teens and early 20s.
* in fact I can only ever remember really having a couple of evenings where I have big holes in my memory and the idea scares the crap out of me...
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I can't recommend that recipe for almond torte I linked in another thread. The layers came out very thin and flat, and the icing (which looked a little improbable -- just chocolate melted into sugar syrup -- seized up completely. I had to fix it by beating it into some cream, which was only possible because we're going to a dairy seder. I haven't eaten it yet, though -- maybe it tastes good anyway.
This concludes your broadcast from the Emergency Passover Dessert Service.
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This concludes your broadcast from the Emergency Passover Dessert Service