The **Now Eating** Thread

Had never made (or even tried, to my knowledge) fondant potatoes until tonight; wish I had sooner. Also since I got my Lodge combo-cooker I've found cooking on cast iron to be an absolute JOY...

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Just received a new ring tin so made an italian mascarpone cake with raspberry cream.

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Merlin5 said:
Just received a new ring tin so made an italian mascarpone cake with raspberry cream.
Click to expand...
What's the texture ? ... I'm always looking for a texture like those American angel cakes, they sell.

You didn't go for a kugelhopf pan then , following your previous 'ring' cake you made ? maybe that was lighter crumb though, due to egg whites you showed
... have had one in my amazon basket since the hairy bikers, made the (new to me) traditional German cake in one.
http://cookbooksgalore1.blogspot.com/2012/06/chocolate-cake-schokogugelhupf.html

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Raymond Lin said:
Matcha ice-cream with gold flakes.
Click to expand...
have you done some macro photography too, to show close-up texture ?
- as I looked at image, the depth of field, is, almost, elusive - assuming it isn't photoshop/hdr enhanced.
 
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jpaul said:
have you done some macro photography too, to show close-up texture ?
- as I looked at image, the depth of field, is, almost, elusive - assuming it isn't photoshop/hdr enhanced.
Click to expand...

It's as is from the camera except some white balance and contrast adjustments. No filters in terms of blur or focus was changed.

Close up...

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jpaul said:
What's the texture ? ... I'm always looking for a texture like those American angel cakes, they sell.

You didn't go for a kugelhopf pan then , following your previous 'ring' cake you made ? maybe that was lighter crumb though, due to egg whites you showed
... have had one in my amazon basket since the hairy bikers, made the (new to me) traditional German cake in one.
http://cookbooksgalore1.blogspot.com/2012/06/chocolate-cake-schokogugelhupf.html
Click to expand...

Ah, had to look up Kugelhopf. That seems to be the same pan shape I used for my coffee cake. I got it from John Lewis since I have a gift token. Just called a decorative cake tin, though it's actually a bundt tin technically. I think. https://www.johnlewis.com/john-lewis-partners-professional-non-stick-decorative-cake-tin/p2739913


But this recipe said ring tin and I fancied getting one so bought this. https://postimg.cc/MMXtyWSZ/c9e88eff

Texture wise and taste wise, mine came out kind of like, hmm, madeira cake I guess? Just a nice soft sponge, not overly sweet and very tasty with the raspberry cream. But whether I've done it justice to
the original recipe I don't know. Looking at her photos, it looks a bit different, less crust and possibly softer. https://anitalianinmykitchen.com/mascarpone-cake/
 
@rickjames They look good. I always want to like fondont potatoes, but whenever i have them in a restaurant they always seem a lot harder/firmer than i expect and it disappoints me.
 
Raymond Lin said:
It's as is from the camera except some white balance and contrast adjustments. No filters in terms of blur or focus was changed.
Close up...
Click to expand...

interesting .. is the chomatic aberration (I think thats the term after having returned polycarbonate glasses way back)
down to the lense(ie a choice) - the blue edges on some of the glitter and yellow on others, I mean, or, jpeg compression ?
... relevance - you eat first with your eyes :)
 
jpaul said:
interesting .. is the chomatic aberration (I think thats the term after having returned polycarbonate glasses way back)
down to the lense(ie a choice) - the blue edges on some of the glitter and yellow on others, I mean, or, jpeg compression ?
... relevance - you eat first with your eyes :)
Click to expand...

CA, chromatic aberration is as a result of the lens. Less is better. It occurs at the contrast between white edges to other colour and they presented in either purple or green. The more white that cluster of pixel is, the higher the chance that edge will have it.

This lens isn’t too bad, I have lenses that have little to no CA. I would say this gets 8/10 in terms of CA control, 10/10 being having little to zero.
 
Marvt74 said:
@rickjames They look good. I always want to like fondont potatoes, but whenever i have them in a restaurant they always seem a lot harder/firmer than i expect and it disappoints me.
Click to expand...

I don't know if I'm cooking them properly as I'm no amazing chef, but mine have been typically quite soft on the inside, but the egdes don't crisp up enough like they would on say, a roast potato. Still relatively easy to do though (I think)
 
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