Yes, we know what it looks like. Shut up, it's delicious. Baking is often the cooking equivalent of constructing a NASA rocket; every measurement needs to be perfect or you'll be answering to a congressional inquest. Baking can thus be frustrating and difficult if the baker doesn't pay careful attention to what they're doing. But we have good news! This recipe is completely different and infinitely easier than typical baking!
You are right, kaw, they are the best. My latest chili was deemed by friends worthy to go to a contest! It's the dried roasted Hatch chili powder -- everything else is pretty standard (by contest recipe standards anyhoo). It is amazing the number ingredients (spices, et al.) that make a really good chili.
Sometimes, you have to sneak up on it from the other side to get to the bottom of things.You see what I mean about it being just a custard, right? But most people fixate on the "bread" part of it.
Oddly enough, I'm always hearing how hard cheesecake is, and I can make the HELL outta some cheesecake. Also, too, bread pudding - I've got that down pat. Couple other things that come out edible at least 1/3 of the time. Beyond that, baking and I have an understanding: I leave it alone, and it doesn't throw my lack of ability in my face. LOL
*Raises hand tentatively* I really want to make this; I do. And I'm pretty sure that our local store stocks all the ingredients.
That said, is it better to use dark or light molasses in this recipe (or is it a matter of taste)? As an Aussie, any molasses-related recipes eg Anzac Bikkies, generally call for Golden Syrup (yum) but I don't want to fuck up this obviously gorgeous recipe by using the wrong thing.
You are right, kaw, they are the best. My latest chili was deemed by friends worthy to go to a contest! It's the dried roasted Hatch chili powder -- everything else is pretty standard (by contest recipe standards anyhoo). It is amazing the number ingredients (spices, et al.) that make a really good chili.
Sometimes, you have to sneak up on it from the other side to get to the bottom of things.You see what I mean about it being just a custard, right? But most people fixate on the "bread" part of it.
I have a lemon cake that's pretty awesome, but alas, no lemon cookie.
I made this tonight and people devoured it, it's quite tasty. Everyone asked for the recipe.
Baking is really damn hard. I nearly gave up after almost everything I tried turned out to look like a smoker's lung. It gets better though.
Thanks for the link. I'm a retired environmental molecular biologist. Go DNA!
Is that garnished with fresh sage leaf, or are you just glad to see me?
Oddly enough, I'm always hearing how hard cheesecake is, and I can make the HELL outta some cheesecake. Also, too, bread pudding - I've got that down pat. Couple other things that come out edible at least 1/3 of the time. Beyond that, baking and I have an understanding: I leave it alone, and it doesn't throw my lack of ability in my face. LOL
hear-fucking-hear!
It is indeed! He plays Martin Creiff, the hapless Captain of MJN Air, and he's very, very funny. *g*
I keep hearing how difficult pastry (like pies and tarts) is to make...which i don't understand. I can make a basic pastry in my sleep.
Congratulations. You have mastered what others see as a Black Art. Take full advantage of your status as a wizard.
"Extra calcium," Mama always said.
*Raises hand tentatively* I really want to make this; I do. And I'm pretty sure that our local store stocks all the ingredients.
That said, is it better to use dark or light molasses in this recipe (or is it a matter of taste)? As an Aussie, any molasses-related recipes eg Anzac Bikkies, generally call for Golden Syrup (yum) but I don't want to fuck up this obviously gorgeous recipe by using the wrong thing.
Any and all advice gratefully received. Ta.
"Make Mama another G & T," Mama always said.
(Did I type that out loud?)
shush, mom might hear!