It’s possible, you know. It happens when you beat butter and sugar too long or too hard, and the sugar begins to dissolve in the mixture (which it can do because butter is about 17% water). Thus you can tell when you’ve over-creamed by rubbing the mixture between your fingers. A smooth-feeling cream means you’ve […]
READ ONYou may never have heard of the Muffin Method or the Biscuit Method, but if you’ve made a batch of chocolate chip cookies with the recipe on the side of the Tollhouse Morsel bag, you’ve heard of the Creaming Method. Typically, the Creaming Method involves beating a quantity of butter with a near equivalent quantity […]
READ ONSo then where was I before I a) got sick, and b) was called out of town on business? Ah yes, I remember, engaged in a series of long-winded posts on mixing methods. I spent a week on the muffin method, then another on the biscuit method. Thus it seems only fitting that we continue […]
READ ONNo sooner does a bad idea get slapped down in one city than it pops up in another. Fortunately, Bostonians seem to have little appetite for calorie-counting menu boards.
READ ONJust because I didn’t bake this weekend doesn’t mean I was willing to go without the good stuff for four days. My trip afforded me the opportunity to visit a spot that I’ve been curious about every since it opened in June: the Lovely Bake Shop in Chicago. Friends, I was not disappointed. It’s just […]
READ ONI left without saying goodbye. I hope you didn’t feel abandoned. But when business calls it calls, and heck, my destination was sweet home Chicago. Can you blame me? OK, so you can. Next time I promise to provide warning. Being back in the big city, I of course managed to work a little pleasure […]
READ ONI rolled back into town Saturday from a quick(ish) trip up to Chicago. Not long, two nights, but enough to make me miss all my girls more than a little. It also made me fear for our energy bill, since the missus has a way of ranging through the house in the evenings, living a […]
READ ONWhy do so many new restaurants have numbers in their names? A big part of the reason, apparently, is because internet search engines register numerals before letters, meaning restaurants with numbers in their names rank higher in Google searches. Who knew?
READ ONThere’s nothing like sitting back with a cold one and listening to your canned goods seal themselves in the next room. Ponk. Ahhhh…there’s another one that’ll be good ’till spring. For those of you who’ve never had the satisfaction, canned goods make metallic popping sounds as they cool. It’s all those contracting gasses you see. […]
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