Foil is definitely easier, and why we don’t see this method of cooking as often.
Carl
612wharfavenue
From the LA Times:
Are you kidding? We’ve got chairs!
This is the saddest thing.
Holy shit. That’s like the Texas state fair version of Hamburger Helper. I’m doing it.
Skin the brie a bit, slice it in half horizontally and sock some preserves (apricot! peach!) and brown sugar in there. Like, a lot. Wrap it in some puff and get puzzled on some Chardonnay.
Yeah, I guess it’s more relaxing than refreshing. Like, simmer and reduce it for half an hour and pour it over ice cream and binge watch some BBC Masterpiece Theater shows on Netflix. I “guess”, not that I’ve ever done that.
When you brew for iced, do you double strength? I’ve seen a lot of recommendations for it. I…
Now, before you get all snobby about processed cheese, I urge you to embrace it in all of its synthetic glory.
A butterball is sort of like hot buttered rum, but there’s not a really defined recipe - just needs to have butterscotch schnapps in it. It’s also infinitely shittier to your stomach! But it’s an awesome cold-night-under-a-blanket-by-the-fire kind of drink, but it’s basically a low viscosity alcohol pudding. Serve…
If that doesn’t sound like the most refreshing way to consume your daily cuppa, I don’t know what does.
This. Over this. You don’t have to use bourbon, but it does pair really well with maple. Keep an eye on it though, because it’s basically pure sugar and fat.
If you use brioche, it WILL be sopping wet. That’s ok though, just be very careful handling it into the pan and on the flip. I like to keep it in the oven a…
They work really well at about 1/2" thick, I’m afraid to go to a quarter without constant monitoring.
Well yeah, they’re basically Alphabits. But with a bit of corn syrup, walnuts ground into a powder and dash of bourbon vanilla.. oh baby you got a SNACK goin!
I doubt there are any among us that can say that they seriously eat packaged cereal for it’s health benefits. COB is tasty, and probably a lot better for me than my locally famous (in my kitchen)bourbon brioche French toast.
But I’ll pick up some cookies on the way home now. :D
It’s definitely a possibility, but most cooking oils solidify at around 37 degrees. My guess is that the draw of the solids is pretty quick and happens well before the viscous mixture has a chance to solidify.
Worst case, I’m out $5.. but I’ll have some green Jell-O.
UGH FINE, here we go.
Pour it off, discard the disk of doom that remains, and use your clarified oil to fry up something tasty
Well, it was a 5x5x1 square, hardly apple shaped. More like a thick Kraft single, except actually made of cheese. It was part of my Guy Fieri Halloween costume, which is another story for another time.
Don’t rule out brineS! Brines are good! They serve a different purpose than rubs or marinades. Brines are designed to…
Well, if everyone is using Arabica beans.. why does everyone’s coffee taste different? Well, roasting will change the flavor a bit.. but coffee beans as we know them are a bean from a plant. And nothing affects plants more than the environment that they’re grown in.
I think one of the reasons premium coffees -…