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(Food.com)   This homemaker has written a helpful recipe for ice cubes on a recipe website. Luckily for us, the reviewers' comments are equally as helpful   (food.com) divider line 12
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7569 clicks; posted to Geek » on 14 Sep 2012 at 11:36 AM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-09-14 12:07:04 PM
6 votes:
The instructions were not very clear. I ended up with my dick caught in the ceiling fan.

/I went there...
2012-09-14 11:49:30 AM
5 votes:
At first I was like...

food.sndimg.com

And then I was like...

food.sndimg.com
2012-09-14 08:41:40 AM
4 votes:
I'm going to guess this recipe was originally left on the freezer door as a note to someone's husband.
2012-09-14 03:04:18 PM
2 votes:
Is there homeopathic version? Those look too strong for my taste.
2012-09-14 11:50:43 AM
2 votes:
Too bad there's not any suggestions for substitute ingredients for those of us with H2O intolerance.
2012-09-14 10:15:29 AM
2 votes:
You laugh but I suck at cooking so much I'd probably burn the motherfarkers.
2012-09-14 05:06:57 PM
1 votes:
Much safer that getting ice in the wild.
I went ice fishing once and my wife almost drown trying to cook what I caught.
2012-09-14 04:45:00 PM
1 votes:
Are these gluten-free? It didn't say...
2012-09-14 01:57:35 PM
1 votes:

nursedude: I would be proud to serve that to friends or take to the office potluck. Do they travel well?


They can be served at room temperature. But it's better if you can deheat them before serving.
2012-09-14 01:43:47 PM
1 votes:
Ivo Shandor Haven't read all of the comments so this may have been covered already, but you get better cubes if you boil the water first to de-gas it. Don't use it straight out of the tap. Also, after the outer 1/16 inch or so has frozen, take the tray out of the freezer and break up the ice. This reduces the pressure buildup you would otherwise get when the liquid center freezes and expands (assuming that you're just using standard kitchen equipment instead of putting the tray on a coldplate for bottom-up freezing).

Alton Brown, is that you?
2012-09-14 12:14:38 PM
1 votes:
I'd like to try this recipe, but I'm a little nervous.

They don't mention how long before you need to flip the cubes over and freeze them on the other side. Otherwise, I think you'd get all frozen on one side and the other side would still be wet. Still it seems that, for some people, they just know how to cook, and don't need to know this stuff.

Maybe if they put a range, like for large cubes freeze them for 2 hours on one side and then flip them over and freeze them for another hour or so.

Also, after the cubes are done, where do you store them? The refrigerator? Can they be safely be stored in a pantry, (maybe I could can them and they'd keep through the summer).

All in all, a helpful site, but I don't think I'm ready for this kind of cooking skill-set just yet.

P.S. In case you're wondering, try eating your Pop Tarts sushi-style, (raw). It really isn't bad, and I think if you keep an open mind you'll get used to it.
2012-09-14 12:08:43 PM
1 votes:
Haven't read all of the comments so this may have been covered already, but you get better cubes if you boil the water first to de-gas it. Don't use it straight out of the tap. Also, after the outer 1/16 inch or so has frozen, take the tray out of the freezer and break up the ice. This reduces the pressure buildup you would otherwise get when the liquid center freezes and expands (assuming that you're just using standard kitchen equipment instead of putting the tray on a coldplate for bottom-up freezing).

I'm assuming we all know you need to use a tray with a tightly-fitting plastic cover if you plan to store the cubes for any significant length of time, right?
 
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