Bookmark this thread:     |
Login  | |
|
RE: Amazing new MRP bar!!! - Nov. 2 2007 14:23:38
| |
|
AlasTTTair
Posts: 1911
Joined: Mar. 1 2007
From: Liverpool
Status: online
|
quote:
ORIGINAL: theiopener
is it me or does this batch loo more chocolately than before? More cocoa powder used by any chance?
Actually same amount mate. U like?
| |
|
|
RE: Amazing new MRP bar!!! - Nov. 2 2007 14:44:51
| |
|
Oldy
Posts: 405
Joined: Dec. 20 2005
Status: offline
|
I may give these a try over the weekend.
Excuse my ignorance but what gas mark should i use for 15 - 18 minutes?
| |
|
|
RE: Amazing new MRP bar!!! - Nov. 2 2007 14:49:21
| |
|
AlasTTTair
Posts: 1911
Joined: Mar. 1 2007
From: Liverpool
Status: online
|
quote:
ORIGINAL: theiopener
I dont like mate, i love them. Very very nice job
Will make some tomorrow and post up piccies when im done
Out of curiosity is your oven fan assisted or not?
Thank you sir!
No my oven is a very old crappy oven as I'm in halls of residence at the moment. Wouldn't know if it would make any difference being fan assissted.
quote:
Excuse my ignorance but what gas mark should i use for 15 - 18 minutes?
Gas mark 2. Just googled it mate; took 5 seconds. People around here need to start researching tings for themselves dammit! 
| |
|
|
RE: Amazing new MRP bar!!! - Nov. 2 2007 14:57:24
| |
|
AlasTTTair
Posts: 1911
Joined: Mar. 1 2007
From: Liverpool
Status: online
|
Okey dokey matey
Will look forward to seing your cordon bleu take on the recipe 
| |
|
|
RE: Amazing new MRP bar!!! - Nov. 2 2007 15:14:41
| |
|
AlasTTTair
Posts: 1911
Joined: Mar. 1 2007
From: Liverpool
Status: online
|
quote:
If i knew how to google i wouldn't have to ask. pretty thick when it comes to techie stuff 
Fair do's mate; at least you know the temp now 
FYI you go on to google.co.uk, type in "gas mark" and click on the very 1st website
Easy as pie (or my chocolate yumyum bars)
| |
|
|
RE: Amazing new MRP bar!!! - Nov. 4 2007 12:58:55
| |
|
AlasTTTair
Posts: 1911
Joined: Mar. 1 2007
From: Liverpool
Status: online
|
TIO
As I'm sure you know chocolate and cherries are a scrummy combination
Do you think adding 100g of Meridian organic cherry jam instead of the honey would be a wise decision. Would the mixture bind as well?
P.S. Have you made them yet you lazy ***** ?
< Message edited by AlasTTTair -- Nov. 4 2007 12:59:16 >
_____________________________
Bringing back the high-fat diet
Taking carb-heads down a peg or two
| |
|
|
RE: Amazing new MRP bar!!! - Nov. 4 2007 15:07:39
| |
|
AlasTTTair
Posts: 1911
Joined: Mar. 1 2007
From: Liverpool
Status: online
|
quote:
ORIGINAL: theiopener
Aye i do know mate, as are bananas and chocolate i find are even better
Cherry jam would be a binder yes but they would be drier due to less water content im sure, dunno how much drier or course but anyway
Im gonna be making them later on mate, just been busy running around like a headless fcuking chicken today!
Awesome mate. Just made another batch today; they're even better than the last batch. Was gonna take a picture, but friggin' battery ran out! 
Anyway, I think there's enough pics to give ppl an idea. I might try with the cherry thing, but I'm not sure that 100g would give enough cherry flavour.
_____________________________
Bringing back the high-fat diet
Taking carb-heads down a peg or two
| |
|
|
RE: Amazing new MRP bar!!! - Nov. 4 2007 18:39:15
| |
|
Deadlift13
Posts: 195
Joined: May 18 2007
Status: offline
|
I've just bashed a batch of these up, went well. I've made them into 6 bars, I cooked them a little longer for closer to 20 minutes and they don't seem as gooey as the ones posted on here. I haven't tasted them yet as I've wrapped them all up to take the work but I can't wait to try them. I like how robust they are, they're not brittle/crumbly so I think I could throw one into my bag and not have to worry about it getting crushed or falling to bits.
| |
|
|
RE: Amazing new MRP bar!!! - Nov. 4 2007 19:14:14
| |
|
AlasTTTair
Posts: 1911
Joined: Mar. 1 2007
From: Liverpool
Status: online
|
quote:
ORIGINAL: Deadlift13
I've just bashed a batch of these up, went well. I've made them into 6 bars, I cooked them a little longer for closer to 20 minutes and they don't seem as gooey as the ones posted on here. I haven't tasted them yet as I've wrapped them all up to take the work but I can't wait to try them. I like how robust they are, they're not brittle/crumbly so I think I could throw one into my bag and not have to worry about it getting crushed or falling to bits.
Wicked mate, let me know how they taste. If you want them gooey I'd recommend 16 mins in the oven, and they come out like brownies; longer and they become quite hard, but yes definitely less likely to get smooshed that way
_____________________________
Bringing back the high-fat diet
Taking carb-heads down a peg or two
| |
|
|
RE: Amazing new MRP bar!!! - Nov. 5 2007 8:30:13
| |
|
brittas
Posts: 725
Joined: Oct. 11 2007
Status: offline
|
Well i made a batch last night, but not tried one yet.
I used some coca powder and stuck some cherries in. Can't wait to try one. They're chuffin huggue!! Bet it's like a full blown meal.
My only concern is the amount of honey in there. Is that not bad for you?
_____________________________
Cutter, cut, cutting!
| |
|
|
RE: Amazing new MRP bar!!! - Nov. 5 2007 9:19:06
| |
|
AlasTTTair
Posts: 1911
Joined: Mar. 1 2007
From: Liverpool
Status: online
|
quote:
ORIGINAL: brittas
Well i made a batch last night, but not tried one yet.
I used some coca powder and stuck some cherries in. Can't wait to try one. They're chuffin huggue!! Bet it's like a full blown meal.
My only concern is the amount of honey in there. Is that not bad for you?
Firstly the honey acts as a binding agent, so is necessary to keep the mixture together
Secondly, honey is naturally produced by bees. It is a simple carbohyrate, and is mostly natural sugars (I believe fructose, but may need to be corrected) and has a low GI.
The bar has a good mix of starchy carbs, simple carbs, fats and protein. Honey is a nice, clean, natural ingredient and is absolutely fine in moderation
Hope this helps
_____________________________
Bringing back the high-fat diet
Taking carb-heads down a peg or two
| |
|
|
RE: Amazing new MRP bar!!! - Nov. 5 2007 13:36:43
| |
|
Deadlift13
Posts: 195
Joined: May 18 2007
Status: offline
|
Just had one of the ones I made they're brilliant. I thought they were gonna be a bit rubbery because they DO seem very hard but they were fine, easy to eat and they taste good too.
I'm gonna have one of these every day as part of my diet. Do you think theres' any harm in having the honey everyday? I made them into 6 bars so it's only like 16g of honey a day anyway.
I'm trying to lose fat at the minute and these make dieting not even seem like dieting! Well done.
I'd like to make some gooey ones but I think they'd end up all over my backpack so I'll keep making them the way I have.
I feel like another one, haha, luckily I've left the rest at home.
| |
|
|
RE: Amazing new MRP bar!!! - Nov. 5 2007 15:15:45
| |
|
brittas
Posts: 725
Joined: Oct. 11 2007
Status: offline
|
Right just tried mine.
They were quite rubbery. Not sure what caused that.
I'm guessing I've done something wrong as it wasn't the nicest thing in the world.
But..... still quite nice and considering the protein/carbs you're getting from it, it's worthwhile.
Put it this way, it tastes nicer than the boring tuna sarnies I've been eating!
_____________________________
Cutter, cut, cutting!
| |
|
|
RE: Amazing new MRP bar!!! - Nov. 5 2007 16:21:26
| |
|
AlasTTTair
Posts: 1911
Joined: Mar. 1 2007
From: Liverpool
Status: online
|
OK Deadlift13, glad you liked them. Yes the honey is fine to have everyday (it's natural after all, and simple sugars are not bad) and they are also fine when cutting as long as they fit into your macros.
I don't know how long you've cooked them for, but I'd suggest 16-17.5 minutes for a gooey, brownie like texture, and a tiny bit longer (20 mins at the most) for a more firm texture.
Brittas you probably just cooked them for too long. I cooked my second batch for 22mins and they were very hard and dry. As above, try them for around 17 minutes (make sure they're still a bit soft in the middle) and they should be fine. I'd suggest using a stopwatch to help you guage the right amount of time.
It took me 5 batches before I got it spot on, so does take a bit of trial and error, but IMO you can't go wrong with 17 and a half minutes.
_____________________________
Bringing back the high-fat diet
Taking carb-heads down a peg or two
| |
|
|
RE: Amazing new MRP bar!!! - Nov. 5 2007 20:07:10
| |
|
Deadlift13
Posts: 195
Joined: May 18 2007
Status: offline
|
They fit into my diet perfectly, I've swapped a MRP shake for these and they're loads less hassle and way nicer to eat. I cooked them for 20 minutes this time and they're perfect for what I want. I might try a few less solid ones at the weekend when I don't have to worry about smashing them up.
| |
|
|
RE: Amazing new MRP bar!!! - Nov. 5 2007 20:36:22
| |
|
audiolush
Posts: 2157
Joined: Jun. 24 2007
From: Newcastle NUFC
Status: offline
|
Hello mate, those look spot on gonna give them a bash at the weekend.
Could you drop me a mail. - audiolush@safe-mail.net
_____________________________
WWW.UNDERGROUNDMUSCLE.CO.UK
My Log @ ^
| |
|
|
Printable Version
New Messages
No New Messages
Hot Topic w/ New Messages
Hot Topic w/o New Messages
Locked w/ New Messages
Locked w/o New Messages
Post New Thread