something about having toasted cinnamon raisin bread with a shit load of butter on lazy saturday mornings that hits the spot.. + 2 cappucinos to wash it down..
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Apparently I'm late to the party and these cookies took the blogosphere by storm in 2008. Regardless, I made the recipe this week and they are indeed quite delicious.
Note: From some online research, it seems all purpose flour is a combination of cake flour and bread flour. Meaning NYT is practicing some needless pretension in the ingredients list.
Also, should I start a cooking/baking/recipe thread? Is there one already? I'm guessing most of this thread is about consumption and favorite restaurants/vendors.
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or walk a block from atelier and get them from torres himself. they are great.
Originally posted by several_girls View PostApparently I'm late to the party and these cookies took the blogosphere by storm in 2008. Regardless, I made the recipe this week and they are indeed quite delicious.
Note: From some online research, it seems all purpose flour is a combination of cake flour and bread flour. Meaning NYT is practicing some needless pretension in the ingredients list.
Also, should I start a cooking/baking/recipe thread? Is there one already? I'm guessing most of this thread is about consumption and favorite restaurants/vendors.
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Originally posted by Patroklus View Postthat's... pretty much every chocolate chip cookie recipe in existence. when i make chocolate chip cookies i add orange, lemon, and almond extract in addition to vanilla. try it. my cookies are the best.
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Originally posted by several_girls View PostApparently I'm late to the party and these cookies took the blogosphere by storm in 2008. Regardless, I made the recipe this week and they are indeed quite delicious.
The "aging" does work quite well, it seems like the most important part of this recipe. Making these with no aging is a waste.Hobo: We all dress up. We all put on our armour before we walk out the door, but that doesn’t necessarily mean that we’re trying to be someone else.
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Are these soft? I like my cookies crispy (please, no Freudian interpretations).
Anyone with a good cantuccini recipe? I have a soft spot for those with huge chocolate chunks in it but almost every try to make these was a failure. I find it hard to accomplish the proper consistency... even trying the same recipe twice leads to a different result.
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Not soft, but too large to be really crispy. They are HUGE (6" across, an inch thick or something). If that whole cookie were crispy, it would be quite difficult to eat.Hobo: We all dress up. We all put on our armour before we walk out the door, but that doesn’t necessarily mean that we’re trying to be someone else.
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Noma crowned best restaurant for the third time in a row by Restaurant Magazine - no french restaurant in top 10. Quite interesting opinion as compared to the michelin guide, it's a shame there is seemingly so much politics involved in these lists.I do not recognise the vessel,
but the eyes seem so familiar
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Yeah, the aging makes a huge difference. We've made these a number of times, using up huge batches after a day, two days, or more. Definitely taste better at least two days out, although I definitely get the temptation to bake/eat right away; they won't be bad, but not exceptional. Also, I think there's way too much chocolate in the recipe (for my taste), and I use way less than what's recommended....
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Originally posted by several_girls View PostApparently I'm late to the party and these cookies took the blogosphere by storm in 2008. Regardless, I made the recipe this week and they are indeed quite delicious.
I wonder if a good all purpose flour would work fine here. I don't think we have anything called "cake flour"."AVANT GUARDE HIGHEST FASHION. NOW NOW this is it people, these are the brands no one fucking knows and people are like WTF. they do everything by hand in their freaking secret basement and shit."
STYLEZEITGEIST MAGAZINE | BLOG
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What is a nice gift to send someone in Milan,Italy from NYC?
I was thinking of chocolates but there are not many great choices here , Maison Du Chocolat ? Not a big fan of Vosges & Jack Torres is shit
The cookie chatter got me thinking , any ideas would be appreciated!
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