Thats a good idea

Then why dont we go straight into the amazing pasta cheese; parmesan

See, Thats where I need to disagree. I believe the cheese is disgusting

Ah but with wings with strong flavour: goes well with the creamy bleu mixed with some cream

The flavour is vile I cant lie

But it is such odour that give thee flavour

Ah, I see you have returned. Not many are aware but many are known of thou foul odour.

It would seem to be that most are noy aware of how bleu cheese came to be

Yeah true, Lowkey might eat a block of cheese rn. Until next time my dear fellow cheese enthusiast.

Lowkey, all this talk about cheese is making me want some. I got some ricotta sitting in the fridge ready to be eaten. We shall talk about this another time

Yeah something like that, Pizza's are so good man. However I do think Pineapple on pizza receives too much hate. Surprisingly good when eaten but horrid to hear yknow

Oh, so like mozzarella? I know how much you like your pizzas.

Idk, Mild has to be my go to. Mild is the perfect balance especially if you like something strong and pure but also tame enough ykwim?

Do you think its sharp or mild? Personally; brie cheese is my fav

Eh, Cream cheese is ok but I gotta stick with mature cheddar. I prefer the blocks over tubs yknow? As good as cream cheese is, it just doesnt feel right.

I personally think about cream cheese

Idk, Sometimes I just dream about random cheeses

Depends on the cheese.

▢2/3 cup heavy cream (at room temperature)
▢1 cup milk (whole milk preferred, but you can use 2%, at room temperature)
▢1 large egg (at room temperature)
▢1/3 cup sugar
▢1/2 cup cake flour (can substitute 1/2 cup all purpose flour sifted with 1 tbsp cornstarch)
▢3 1/2 cups bread flour (tap measuring cup to avoid air pockets)
▢1 tablespoon active dry yeast (or instant yeast)
▢1 1/2 teaspoons salt
For the filling:
▢2 tablespoons vegetable oil
▢1/2 cup shallots (or onion, finely chopped)
▢2 tablespoons granulated sugar
▢2 teaspoons light soy sauce
▢2 tablespoons oyster sauce
▢1 1/2 teaspoons sesame oil
▢2 teaspoons dark soy sauce
▢¾ cup chicken stock
▢2 tablespoons all purpose flour
▢2 cups Chinese roast pork (char siu, finely diced)
To finish the buns:
▢egg wash (1 egg, beaten with 1 tablespoon water)
▢1 tablespoon sesame seeds (optional)
▢1 tablespoon granulated sugar (dissolved in 1 tablespoon boiling water)

Hey, Do you ever think about cheese?

2 eggs
½ tbsp olive oil
1 tbsp butter
15g mature cheddar
finely grated
Keep the screen awake with cook mode on the Good Food app.
Method
step 1
Crack the eggs into a jug and whisk well with a fork. Season with a pinch of salt.

step 2
Heat the oil and butter in a medium non-stick frying pan over a medium-low heat. Once the butter has started to foam, pour in the eggs and tilt to cover the base of the pan. Using a spatula, gently draw in the eggs from four points so there are folds in the centre. Do this once or twice, then leave the eggs to cook gently for 2-3 mins, until there's a little raw egg still in the middle. Sprinkle over the cheese and, using your spatula, gently fold the omelette in half. Switch off the heat and let the residual heat from the pan melt the cheese for 1 min. Slide onto your plate and sprinkle over some black pepper to serve.

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Make the shortbread dough. Cream the butter and sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2 minutes. Add vanilla and beat on medium until incorporated. Gradually add the flour and beat on low speed until combined. Turn the mixer to high speed and beat for 1-2 minutes until dough becomes more breadcrumb like and less dry.
Bake the crust. Grease a 9-inch square pan with cooking oil spray and line with parchment paper, leaving an overhang on the sides to easily lift out the finished bars. Press the crumb mixture into the bottom of the lined pan and pack it in to form a single thin layer. Bake in a 350F preheated oven for 18-20 minutes until the edges are just starting to lightly brown. Remove the pan from the oven and add the pecan topping while the crust is still hot.

Make the pecan pie filling. While the crust is baking, prepare the pecan pie topping. In a large mixing bowl, whisk together brown sugar, flour, and salt. Then add maple syrup, eggs, and vanilla and whisk until smooth and combined. Stir in the pecans.
Bake. Pour the topping over the shortbread crust immediately once the crust is removed from the oven and is still hot. Return the baking pan back into the oven and bake for 40-50 minutes until the filling has set. You will know when it's set if the edges are set and the centre is slightly jiggly but not watery. The centre might also peak out but it will settle as it cools down.
Cool and serve. Allow the pecan pie bars to cool to room temperature, then cover and chill in the refrigerator for at least 1 hour (or overnight) before slicing. Once cooled, easily lift it out of the pan using the parchment paper overhang. Then, slice and serve.

½ cup butter

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

⅓ cup unsweetened cocoa powder

½ cup all-purpose flour

¼ teaspoon salt

¼ teaspoon baking powder

Frosting:

3 tablespoons butter, softened

3 tablespoons unsweetened cocoa powder

1 tablespoon honey

1 teaspoon vanilla extract

1 cup confectioners' sugar

Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.

Melt 1/2 cup butter in a large saucepan. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, flour, salt, and baking powder. Spread batter into prepared pan.

Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 to 30 minutes. Let cool briefly before frosting.

To make the frosting: Combine softened butter, confectioners' sugar, 3 tablespoons cocoa, honey, and 1 teaspoon vanilla extract in a bowl. Stir until smooth. Frost brownies while they are still warm.

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