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The melting of the sugar and butter is why the KAF brownies are so good. PJ even did a blog post about them way back when. The first time I made them my husband and I ate almost the whole batch in a day or 2!
Thanks Aaron. I admit they are getting better but still not my texture. I don’t like cakey brownies - as Claire says you might as well have chocolate cake. I like the texture of the KAF fudgie brownies - they are not as dense.
Claire says these ar supposed to be chewy and this batch is not. I think it’s because my hand is still not strong enough to whisk vigorously as she says to do in the last step before folding. I do want to try making them again without doubling the recipe.
Everybody else likes them. The flavor is good, but they’re too fudgy for me. I might try malt powder in the KAF brownies - it was a nice addition
Yesterday, I made Claire Saffitz “Forever” brownies. She uses Dutch process cocoa, semisweet chocolate (64-68%), malted milk powder and milk chocolate. I used double Dutch cocoa, 72% chocolate and semisweet with a little bit of milk chocolate for the add-in. Turns out Nestle’s semisweet is only 47%.
I doubled the recipe which she said you could do. With my hand I’m not sure I whisked as well as the recipe said. Will really likes it. Last night I wasn’t sure if I liked it as well as my KAF brownies, but I will eat them - hah. I may also try making them without doubling.
BA, I am totally with you on Facebook - tried it once for a couple of classes (closed groups) but did not like the way it works. Several of the art groups I belong to have moved from Facebook to closed community groups which they run themselves. Works much better.
BakerAunt, the big difference between tofu and tempeh is that tempeh is fermented soy. Tempeh is available plain and with the added grains. The added grains add to the flavor as well as adding additional healthy grains, IMHO.
I haven't baked yet, but I'm planning to make Claire Saffitz's (Dessert Person) Malted "Forever" Brownies over the weekend.
BakerAunt, while I was leafing through the book to get to the recipe, I found her recipe for "Aunt Rose's Mondel Bread," also know as Mandel or Mandelbrot. I'm giving you a link because they are made with oil, not butter. That is to keep them pareve and the recipe has been in her family for 4 generations. Like a biscotti but only baked once. Food52 had a copy of the recipe
https://food52.com/recipes/84478-best-mondel-bread-recipeLast night we had a honey ginger ramen recipe with lots of veggies and leftover tempeh cubes that Will refried. We have found that we like tempeh better than tofu, but we're still trying with tofu. The tempeh has several other grains in it like millet which helps the flavor. The texture is better too.
I made a delicious Greek chicken salad on Sunday and we had leftovers yesterday. Lots of cooking but not much time to post. We were so busy at work over the holiday weekend - we haven't slowed down much all year.
Love your peach tree, Len! I shared the photo with Will because he's been propagating pineapple tops and native plants (weeds to some). He thought it was great.
We've had a bout of powdery mildew, but we seem to have come through it thanks to Will's diligence. The cucumbers did not succumb and they are one of the powdery mildew resistant seeds I bought. He's had to pull a couple of cherry tomato plants because they wilted - looks like it is bacterial wilt, so it was a good thing. Hopefully, he can stop it from spreading to other plants. We should have eggplants in a few days.
BakerAunt,
I'm going to put this here because I don't remember the thread where you talked about Bob's Red Mill no longer carrying fine cornmeal. Guess what - they do, only now they call it corn flour, not to be confused with British cornflour which is the same as cornstarch. It's whole grain, stone ground. I was looking up rice flour for Will to use in his banneton, and decided to research more as he's been looking for finer cornmeal for his muffins.Then I googled "what is the difference between cornmeal and corn flour" and found this article on Epicurious https://www.epicurious.com/ingredients/difference-between-cornmeal-corn-flour-polenta-grits-article
There is no difference, except the size of the grind
Michael used to be the griller at our house, but when he got sick mid aughts, I had to take over or we wouldn't have anything grilled. Fortunately, he recovered and continued to grill until we lost him. When we moved here, I really wanted a grill, so my boys gave me a smaller Weber gas grill (that's what we always had) a Spirit E-210. It's just the right size for the patio. I still grill, but Will has taken to it like a fish to water. Although we would grill year round in Massachusetts. it's nice to have warmer temperatures all year for that. But, I still hate the heat in the summer.
BakerAunt, please tell Cass I hope he is well.
I grew up near New Bedford. The swordfish was abundant in the waters off the Atlantic coast. We have a great seafood restaurant and market up there and they still have really good swordfish.
The best swordfish is harpooned not line caught. If it is harpooned, the blood drains away and if it is line caught, it does not. I am a fish snob and won't but frozen swordfish - it just is not as good. It is a fatty fish, but can easily dry out if overcooked.
Two great ways to cook it are 1) grilled it, coated with mayonnaise and 2) baked in a low oven with lots of cream and butter, salt and pepper and crumble saltines.
Happy Birthday Swirth! I hope you are well and have a great day.🎉🎂
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