To fuck or to cook?

[Sidd Finch]

Originally Posted by ltl/fb

I ran across a recipe for bacon brownies, and then another that also included some caramel. Thoughts?

Personally, I don't like bacom in desserts. The flavor just doesn't work for me. I know that it's a popular notion, but then again so is planking and the Tea Party.

[Hank Chinaski]

Originally Posted by Sidd Finch

Personally, I don't like bacom in desserts. The flavor just doesn't work for me. I know that it's a popular notion, but then again so is planking and the Tea Party.

I'm afraid I have to agree with Sidd. I've bought chocolate bacon bars and other bacon desserts, but the thrill is more the perceived enjoyment more that what is realized. Like how fucking Penske must be.

[taxwonk]

Originally Posted by ltl/fb

I ran across a recipe for bacon brownies, and then another that also included some caramel. Thoughts?

Go for it. It sounds delicious.

[ltl/fb]

I have a recipe that calls for grinding up 3 1/2 cups of blanched almonds in a food processor and then setting aside one cup of the results. If I use almond flour/meal, how much do I put in food processor and how much set aside?

[tmdiva]

Originally Posted by ltl/fb

I have a recipe that calls for grinding up 3 1/2 cups of blanched almonds in a food processor and then setting aside one cup of the results. If I use almond flour/meal, how much do I put in food processor and how much set aside?

What do you do with the rest? Leave them in the food processor and mix them with something else? Or are they not used in the recipe? Unless you have to mix it with other ingredients in there, none goes in the food processor, because they are already ground. You'll still have the one cup set aside, but I have no idea how blanched almonds related to ground almonds in terms of volume measurements.

tm

[ltl/fb]

Originally Posted by tmdiva

What do you do with the rest? Leave them in the food processor and mix them with something else? Or are they not used in the recipe? Unless you have to mix it with other ingredients in there, none goes in the food processor, because they are already ground. You'll still have the one cup set aside, but I have no idea how blanched almonds related to ground almonds in terms of volume measurements.

tm

The initial volume measurement does have a weight equivalent given, so I will guesstimate. Some mixing takes place in food processor and set aside ground almonds go in later. Cookbook writer seems to have investigated recipes thoroughly so I think the putting in later is important. We shall see tomorrow or later tonight how turn out.

[Adder]

Onions, garlic, tomato, red wine and red pepper flake. Maybe I shoulda been born swarthy.

[tmdiva]

Really need to upgrade the 3-qt cheapie we got as a wedding gift 15 years ago. Can one of you with a Cook's Illustrated online subscription tell me what their latest recommendation is? Definitely want something with stovetop browning capability, and wondering if there's a good cheaper option than the All-Clad Williams-Sonoma exclusive one for which they're asking $250.

Thanks!

tm

[Fugee]

Originally Posted by tmdiva

Really need to upgrade the 3-qt cheapie we got as a wedding gift 15 years ago. Can one of you with a Cook's Illustrated online subscription tell me what their latest recommendation is? Definitely want something with stovetop browning capability, and wondering if there's a good cheaper option than the All-Clad Williams-Sonoma exclusive one for which they're asking $250.

Thanks!

tm

I count on you to have the Cook's Illustrated online subscription!

For $250, I'd brown the meat in a skillet. I have an oval Crockpot brand one that has a timer feature and sells for around $40.

[taxwonk]

Originally Posted by Fugee

I count on you to have the Cook's Illustrated online subscription!

For $250, I'd brown the meat in a skillet. I have an oval Crockpot brand one that has a timer feature and sells for around $40.

I second this emotion. Although I will add that I have found very few things that can be cooked in a slow cooker that can't be done better in a dutch oven on a slow braise, except for pinhead oatmeal.

[Sparklehorse]

Originally Posted by tmdiva

Really need to upgrade the 3-qt cheapie we got as a wedding gift 15 years ago. Can one of you with a Cook's Illustrated online subscription tell me what their latest recommendation is? Definitely want something with stovetop browning capability, and wondering if there's a good cheaper option than the All-Clad Williams-Sonoma exclusive one for which they're asking $250.

Thanks!

tm

I have a subscription although they are pissing me off with the additional tier of subscription access to their cookbook recipes (or editors choice or whatever). The online review is from August 2010 Cook's Country. It doesn't specifically address the stovetop browning capacity.

Highly Recommended:

Crock-Pot Touchscreen $129.99

The control panel is extremely easy to use, and the timer counted up to 20 hours, even on high. Sunday gravy thickened to the correct consistency, pot roast was tender and sliceable, and onions caramelized perfectly.

Recommended:

All-Clad Slow Cooker with Ceramic Insert $199.95

Pot roast and gravy cooked to the correct consistency, and temperatures fell into the right ranges. But we got equally good results from our top-ranked model at a much lower price. The button controls are easy to use, but the timer could not be set for more than six hours on high.

PM me if you want me to look up more details.

[Fugee]

Originally Posted by taxwonk

I second this emotion. Although I will add that I have found very few things that can be cooked in a slow cooker that can't be done better in a dutch oven on a slow braise, except for pinhead oatmeal.

Crockpots have some advantages:

1. You don't have to be home while it's cooking. I wouldn't leave my oven on while I went to work but will put something in the crock pot and program it to cook for some hours and then go on keep warm.

2. It's cheaper than leaving the oven on for several hours -- unless you can stick other things in while the main thing cooks for hours.

3. You can bring it to work, plug it in and then go straight to your family/friends gathering without going home first.

[Sandusky]

Who wants to cook? I'm just looking for 10 year old boys!

[Adder]

Originally Posted by Fugee

Crockpots have some advantages:

1. You don't have to be home while it's cooking. I wouldn't leave my oven on while I went to work but will put something in the crock pot and program it to cook for some hours and then go on keep warm.

Is this one related to the whole "fearful" business?

[Fugee]

Originally Posted by Adder

Is this one related to the whole "fearful" business?

No, it's related to having an older oven!

I wasn't the fearful one on the trip but was sharing a cabin with her. She always went to bed earlier than I did so I had to walk her to the cabin, let her lock herself in and then remember to bring the key to open the cabin when I was ready to turn in.