LogFAQs > #954180300

Sarcasthma posted...

Lovable PotD robot adjl has been tricked again

I just can't handle all this bamboozle.

DirtBasedSoap posted...

the pistachio-chili glaze does sound good tho

I'm not entirely sure how to make it work. Chocolate would be an obvious base for the combo, putting pistachio and some manner of chili pepper into a chocolate bar or chocolate ice cream, but that's too easy, and we're not talking about chocolate. As far as topping a cake goes, I guess lime would work in the glaze, then probably a plain cake (lime cake would be a bit overpowering). I'd like more than a plain cake there, but I can't think of anything that would work with the other three, other than maybe doing a pistachio cake.

It did occur to me, though, that adding some rose water to the pistachio-lemon glaze would be quite nice. Possibly with a bit of cardamom in the cake. But that's neither here nor there.

Far-Queue posted...

My wife says she would've gone with the powdered sugar but that's her pre-taste judgment. We're gonna have some after lunch. Didn't try it last night because the kids wanted to try it with me and I wasn't going to give them a ton of sugar right before bed

If you had gone with powdered sugar, it'd probably be gone by now, or at least really patchy. Powdered sugar has a tendency to pull moisture out of the air and the product, dissolving it and effectively turning it into a very concentrated glaze if you leave it for longer than a few hours. In the case of a pound cake, I'd actually advise against that, because pound cakes tend not to have that much moisture to spare. You won't significantly dry it out, but you're still generally going to benefit more from adding moisture with a glaze or syrup than garnishing it with something dry.

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