Jozy's Chocolate Chip Cookies
1 cup sugar
1 cup packed brown sugar
1 cup shortening
1 cup canola oil
1 egg -- beaten
2 tsps vanilla
1 tbsp milk
1 tsp cream of tartar
1 tbsp salt -- (I use a scant tablespoon)
1 tsp baking soda
4 c flour -- spooned lightly into measuring cup and leveled
12 ozs semisweet chocolate chips -- (12 ounce)
Cream sugars, shortening and oil with an electric mixer for 2 minutes. Add egg, vanilla, and milk and mix until combined. Combine cream of tartar, salt, baking soda, and flour in a small bowl using a whisk. Add this dry mixture to the creamed mixture and mix until just combined. Stir in chocolate chips. It is not necessary to chill the dough. Form into 1 1/2 inch balls and place on parchment lined cookie sheets. Bake at 350 degrees for 10-12 minutes.
Valchemist's notes...
NOTES : Excellent 5 star cookies. They have a crisp slightly crumbly outside and a chewy inside. They stay nice and thick but they are most definitely not cake-like. The taste is interesting and different. I am not sure if it is the cream of tartar or what. Despite the large amount of salt, they aren't too salty. It is just the right balance of flavors. And I didn't miss the butter in these one bit! I find these cookies to be five star due to the excellent texture and different but delicious taste. I haven't made the Nielssen Massey recipe in a LONG time but I think these might taste similar. I think the main difference is that these are thicker and a bit more dense.
The filling in a lemon meringue pie needs to be a custard, pudding, mousse or curd. That means it needs something to thicken it, such as a starch (corn, wheat, tapioca, etc) or egg yolk. I've had dairy-based ones and ones made with no dairy, the latter tend to be more commonplace, I think.
After a long day conducting a moving sale, with temperatures at 102, I did bake two loaves of my Buttermilk Grape Nuts Bread this evening, since my husband noted we are about to be out of bread. I used the Gold yeast, because I need to use it up. The first rise was so fast (45 minutes) that I knew the second one would also be fast, and the loaves went into the oven after less than 25 minutes. When using the Gold yeast, I should likely cut back on the amount of yeast. As soon as it comes out of the oven, I'm off to bed because tomorrow is the second day of the moving sale, and temperatures are predicted to be 107F.
Hi, Chocomouse. It's good to hear from you again. I think that the recipe you mentioned is the Malted Milk Chocolate Hazelnut Tart. I've made that one (twice in a month to use up my special chocolate), and it is most delicious. If you make it, I recommend a slightly larger rectangular tart pan than that recipe specifies. 14 inches by 4 1/2 is about right. However, it differs from the one I'm trying to figure out in that the nuts and the chocolate are sprinkled on the partially baked crust, then the warm filling is poured over them, rather like a pecan pie.
This feels like one of the GBBO Challenges where information is left out of a recipe, and the contestants have to figure it out. BTW, I watched two episodes tonight on PBS. It's not the new one, but I enjoyed it.
Amazon has had grocery stores and even produce stands I Seattle for a while. They may have had them other places as well. And in big cities (or so I hear because I don't live in one of those places) Amazon which do same day delivery to your door of just about anything they sell. In Seattle and NYC Amazon has restaurant delivery as well (maybe Chicago and LA?).
Whole Foods just started a Peapod-like delivery service here (and if they are doing it here they must be doing it other places).
Walmart still has a better selection and better pricing than either Amazon or WF.
Interesting times. Interesting times.
Amazon is buying Whole Foods, it'll be interesting to see what that does to the grocery industry. (Most grocery store companies stock went down big time on the news today.)
It puts Amazon even more squarely in competition with Wal-Mart.
I thought all the recipes that people had saved had already been uploaded.
Someone once said that Zen had captured the entire recipe file, if so, perhaps she can send it to me and I can see if there's a way to determine which recipes have been posted and which have not. (I dropped her an email about this.)
Of course, if it was a recipe posted in a thread rather than in the KAF recipe section, it may be lost.
I don't trust anything on the web to be there indefinitely. It's one reason why I prefer books and paper recipes. Those can get lost or destroyed, too, of course. And some day my kids will have to sort through my collection of several hundred cookbooks and who knows how many printed out recipes and decide what to do with them.
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This reply was modified 8 years, 10 months ago by
Mike Nolan.
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This reply was modified 8 years, 10 months ago by
htfoot.
This is my story. About 20+ years ago I purchased a large chocolate chip cookie at the Philadelphia Flower Show. It was thick and crunchy (maybe dry) and I fell in love. I tried to duplicate it to no avail. Then one day on the old BC I came across Jozy's cc recipe. I tried it and holy smokes I found the golden grail (ok a little dramatic) ! I have misplaced the recipe because I was relying on the BC to be around forever. As you may notice or not I am obsessed with finding this recipe. Can anyone help this crazed lady?
We are busy getting ready for our moving sale, so I needed a quick dinner. I made one of my "what's on hand" grain bowls. I sautéed diced celery and sliced mushrooms. I added some canned white chicken (usually saved for when we are traveling), then I added the leftover rice blend (originally cooked in chicken/turkey broth) that I had made to serve with the leftover Chicken Valencia earlier this week, along with the leftover sauce from the Chicken Valencia. I stirred in frozen peas, then let cook on low, covered, for five minutes. I added sliced green before serving.
Happy belated birthday KidPizza!
GOOD AFTERNOON MY FRIENDS:
Thank you Marliss, Carol, Mike, Len, Aaron & Judy. & last but not least my ole favorite SARA. I thank you all for remembering my special day.
I had picked~up a 60,plus lady at the Chase bank about 7, days ago. She is from Europe, Spain & lived in Italy as well. I called & offered her a wed. morning breakfast date. But she said she gets up late...sooo she said lunch is better for her. Than she said 1:00 or 2:00 pm ??? I replied 1:00 pm is fine. I said I will take you to "IHOP" (I had a 1/2 off coupon) She replied I prefer APPLEBEE's because it is better. (I didn't have any coupons for that fine diner) Exactly 2 hours later I didn't know if I was coming or going. NY steak each & she had wine I did enjoy myself however because I never seen anyone like this person before Very bossy & as she was speaking I actually saw myself in her.... vey opinionated & arrogant (not as much as me but very close, but too much for a lady. Believe me she even berated the young lady server because she going to remove my plate without asking if I was finished which I was. Which I had left about 8, or so french fries. She was picking them from my plate as she was talking. Then they finished their conversation in Spanish. I felt so so terrible for the server. I said nothing as this was going on. So at the end I passed a $ 5,buck tip to her & said she was a very efficient server. She smiled back with a $5, bucks worth back. I Stayed quiet & dumb like I didn't want her see my NARCISM which was larger than her bizzz~nizz). (LOL).
She later called me at home & said she enjoyed herself & looked forward to be together again (YEAH RAT as they say in Texas)
These Europeans think they are special. I think I better learn to mind my own bizzz~nizzz from now on & it is less expensive as well.
Well, one more once... Thank you my dear culinary friends for putting up with me & for your kind sentiment sent way.
Enjoy the rest of the day..
~CASPAR A. AVONA.
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This reply was modified 8 years, 10 months ago by
KIDPIZZA.
There are so many different ways to make the custard for a lemon meringue pie, one of the simplest might be the microwave lemon curd recipe that KAF put out several years ago, and it works very well with meyer lemons. (I'd cut back on the lemon juice in it for a pie, it's pretty tart.)
Something I've seen done but never tried is adding lemon juice to pastry cream. I think that'd make an interesting lemon meringue pie.
According to the NAMP, skirt steak is from the plate primal cut. The skirt steak is the boneless diaphragm muscle from the 6th through 12th ribs. It's a flavorful cut of beef, but can be tough.
See https://en.wikipedia.org/wiki/Skirt_steak
It is often confused with flank steak, which is cut from further back on the underside of the steer and is the tail of the porter house and T-bone steaks, cut from the short loin primal.
The last several times I've done an eye of round, I started it at a high temperature (475-500) for about 15 minutes, then reduced the temperature to 150 and let it sit until it is 140-145 in the center, because I don't like roast beef too rare. (The recipe actually says to just turn the oven off, but I find that the temperature drops too much, probably an issue with oven insulation/ventilation.)
The only downside with this recipe is that you don't get much drippings for gravy, because eye of round is quite lean, so I make the gravy with roux and beef stock.
In hot weather, I'd generally do eye of round on the outdoor rotisserie.
The Wall Street Journal had an article recently which said that millenials are turning to jobs like being a butcher as more satisfying (if less lucrative.) I wish there was such a renaissance butcher near us! I grew up in a small town where the local butcher raised his own cattle for slaughter, he knew more about meat than any butcher I've been to in over 40 years.
On Wednesday, in spite of the heat, I made one of my throw together soups, because I need to use up the broth I have in the freezer, as well as some canned beans. (It's rather like making Stone Soup.) 🙂 I started by sautéing garlic and onion in some olive oil. I added a diced red bell pepper and diced celery. I cut up a small salami and let it cook a bit. Then I added diced carrots and some sliced mushrooms. I added about 10 cups of turkey/chicken stock, two cans of garbanzo beans, and one 14 oz. can diced tomatoes. I added about 1 cup of barley (used it up). For seasoning, I used 1 Tbs. of Penzey's Ozark seasoning, 1/4 tsp cayenne, the rest of the parsley from the refrigerator, 2 Tbs. red wine vinegar, and 1 Tbs. tomato paste. I brought to a boil, then simmered for 40 minutes.
Barbecue beef, chicken and pork are best with a sauce tailored to the protein. That extends to other proteins, like lamb and goat, though few people consider them 'barbecue', since they're usually more Mediterranean or Middle East in flavor.
A pork sauce needs to be sweeter than a beef sauce and a chicken sauce (IMHO) needs to be spicier, since chicken is pretty bland. You can't cook a chicken for as long as you can beef or pork to impart smoke flavor, so the sauce often has 'liquid smoke' added to it, though I think that is often overdone. A touch is fine, but if you can obviously taste it, you've got too much 'liquid smoke'.
St. Louis barbecue is know more for its dry rub than its sauce.
Carolina sauce is very vinegary, St. Louis sauce to me seems to be close to a Carolina sauce, but is often close to a sweet-and-sour sauce with lots of sugar or honey to offset the vinegar. Memphis sauce has a lot of hot sauce or peppers in it, more than Kansas City sauce, which is usually quite thick.
Egg is a new one on me, but thickening a barbecue sauce is not. I make my variation of the "Warren's Barbecue Sauce" out of the Better Homes & Garden Barbecue book. It is similar to a Carolina sauce, but I use less sugar and more hot sauce, then I cook it a lot longer than the recipe calls for, so it has higher viscosity. I've been known to take a few cups of it, add some honey and cook it down to nearly a paste for steak sauce. I also make it in large quantity, I've been known to start with a #10 can of ketchup.
I suspect a sauce with egg in it would not store well, the sauce I make will last a year or longer if refrigerated.
As you are waving your flag on this Flag Day, take a moment to wish Cass (Kid Pizza) a very happy birthday!
