Another great Black Panther cosplay crossover. I’m told it’s called the Sailor Milaje – which is a great team name. Sounds like something that I’d love to see in the Ready Player One world.
If anyone can tell me where this is from, I’ll gladly credit them and give a link to their source. I found this on the Facebook group I’m on and the title is all I was able to gather… for now. Update: Apparently, these fine ladies were at BlerdCon which was held at Hyatt Regency Crystal City at Reagan National Airport in Virginia.
The Sailor Moon is Sailor Xtasy on facebook.
Before, it was spite box cake. (Which was understandably underwhelming.)
Now, behold, It’ll-Do 3AM Scones!
I have never made gluten free scones before. I only vaguely followed the recipe, and I changed up the flavours. Still, turned out pretty great!
I replaced the pomegranate with chopped dried apricots. For the greek yoghurt, I dumped in a tub of strawberry Chobani without measuring and hoped it would do the job. (Given my baking powder is super old and there’s only one egg in this recipe, it definitely worked.) The chocolate was ¾ of a 180g block of Milky Bar, but it was sweet enough to not need more. Also, I had just under 100g of a block of butter left, and decided ‘it’ll do!’ because I couldn’t be bothered opening a new block. (It did.) They’re in American-style wedges rather than British/Australian style rounds, because finding my cutters at 3am was, like, nah, when I could just cut the dough into slices with a regular knife.
So, basically, after Emma has been gluten free for fourteen years, I broke my block to do with trying to make scones because it was late, I had a craving, and I decided that because I was fudging half the recipe, if it didn’t work, it didn’t matter. And they’re pretty great. The texture is cakey, but that’s normal for GF without added xanthan gum, and they’re sweet, soft inside, and have a nice crust. I didn’t even bother to egg wash them despite it suggesting to, and look at that colour! The balance of flavours is nice – the chocolate melted in, so there’s no chunks of that, but every now and then you get a surprise pocket of the flavour of it. The strawberry puree from the Chobani is a mild fruity note in the background, and the apricots are tart and add texture. I think the yoghurt has a lot to do with the nice softness inside. I’ve used sour cream in a number of recipes in the past, and it really makes a nice bake.
In the future, I might add another sharp note, because they are very sweet. A citrus glaze, or maybe zest in the mix. It could be more balanced, but it is certainly not going to be a chore to eat through this first batch.
ETA: I did cook mine for five minutes longer than the recipe time (20mins) but my oven is slow, so I expected to have to do that. If your oven is pretty accurate, you probably won’t need to.
i scrolled passed this several times before actually reading it. i’m not used to two white men talking sense…
Alton Brown is no fucking joke a legend.
Alton Brown definitely is a Culinary genius. I go to Culinary school and on assignments where I studied Southern cuisine I made a serious point to call it Soul Food or Black Southern Cuisine and emphasize that it’s entirely rooted in the black culture and slavery. I will never let ppl forget it is black people who educated white Americans to cook. There is a lot of of culture appropriation and whitewashing even in Culinary and they will have you believe whites are the masters of Southern food and Korean BBQ I swear ta gawd.
I love both of these chefs
“Not used to two white people talking sense” 😂😂
THIS is how you do it. I love cooking shows, but I regularly have to turn off or change channel from entitled white dudes shovelling shit talking about black food or Indian food or Asian food without talking about slavery or colonialism, or doing so only using euphemisms wreathed in ‘glory days’ white supremacy. YOU CAN SAY BLACK. YOU CAN SAY SLAVERY. BY NOT DOING SO, YOU’RE ERASING THE ORIGINS OF THE FOOD YOU CLAIM YOU LOVE SO YOU CAN STOMACH IT WITHOUT FOR A MOMENT CONSIDERING YOUR PART IN THAT SYSTEMIC VIOLENCE.
Stephen Pollington has been writing books on Anglo-Saxon England for two decades. His many published titles include works on the Old English language, military culture, healing and herblore, runes and feasting in the ‘meadhall’. He has recorded a double CD of readings in Old English.
He has lectured widely on aspects of Anglo-Saxon culture since 1991, from local history to the details of verse metre, from theories of the origins of the Germanic runes to the handling of Anglo-Saxon weaponry.
knitting in the dark 