The Related Word Game - 2017!

[Hooyaah 2,823]

pressure => stress

[Delta! 987]

Stress -> Strain 

[gogoblender 3,070]

Strain  -> strained carrots

 

I think we all have subconscious nightmares of this beast in a bottle

 

gogo

 

 

[Hooyaah 2,823]

strained carrots => baby food

[Delta! 987]

baby food -> breast milk

 

 

[gogoblender 3,070]

breast milk -> organic

 

 

gogo

[Delta! 987]

organic -> free

 

[gogoblender 3,070]

free -> nature

 

gogo

[Hooyaah 2,823]

nature => natural

[Delta! 987]

Natural -> undressed

 

[Hooyaah 2,823]

undressed => Mod

[Delta! 987]

Mod -> alter

[Hooyaah 2,823]

alter => change

[gogoblender 3,070]

change -> tide

 

 

gogo

[Hooyaah 2,823]

tide => wavelength

[gogoblender 3,070]

wavelength -> Ultra violet

 

 

gogo

[Hooyaah 2,823]

ultraviolet => invisible

[gogoblender 3,070]

invisible -> infrared

 

 

gogo

[Delta! 987]

Infrared -> terrarium 

 

For certain reptiles and tortoises you need infrared lights.

[gogoblender 3,070]

terrarium  -> snakes

 

gogo

[Delta! 987]

Snakes -> Corn 

 

My Corn snake Dexter is just more than 2 years old.

 

[Hooyaah 2,823]

corn => cob

 

[gogoblender 3,070]

3 hours ago, Delta! said:

cob -> Butter

gogo

 

 

[Delta! 987]

Butter -> puff pastry 

 

making puff pastry is something that takes quite a bit of time, and lots of butter...

a dough is made, and left to sit for a few hours, then it is dusted with flour and rolled out, butter is rolled out to a third of the size, (must be thin, still malleable, but not to soft to just melt), the dough is then folded over the butter, and rolled out. Return it to the fridge for an hour, then roll it out again, but the opposite way that it was rolled out the first time. return it to the fridge for an hour, repeat this 8 times, always turning and folding the pastry again...

 

all the folding and rolling is what makes the butter intersperce very thinly between the dough and gives it the puff flaky texture.

 

 

[gogoblender 3,070]

3 hours ago, Delta! said:

Butter -> puff pastry 

 

making puff pastry is something that takes quite a bit of time, and lots of butter...

a dough is made, and left to sit for a few hours, then it is dusted with flour and rolled out, butter is rolled out to a third of the size, (must be thin, still malleable, but not to soft to just melt), the dough is then folded over the butter, and rolled out. Return it to the fridge for an hour, then roll it out again, but the opposite way that it was rolled out the first time. return it to the fridge for an hour, repeat this 8 times, always turning and folding the pastry again...

 

all the folding and rolling is what makes the butter intersperce very thinly between the dough and gives it the puff flaky texture.

 

 

Great info, and even more

puff pastry -> Crisco

... a yum inspiration for this sunday morning with rainy snow coming down and melting...  Yes...buddah!  In fact when the word game posts were going up yesterday was set to immedietely think about that amazing bit of filmography from inglorious basterds (ultra violent Tarantino movie )  ... it seems like Tarantino puts a foodie scene in all of his movies, and what piqued me was that as of old days all these old deserts would be made of rendered pork fat...which is they irony and torture here as he makes her eat it because he knows who she is... :blink;  

gogo