Wednesday, July 23, 2008
links: food
Cointreau Pearls at Not Cot
Alright already, I'll make the famous NYTimes chocolate chip cookie recipe, just as soon as I find a 3 1/2 ounce scoop. The entry at Orangette finally convinced me.
Gin and Titonic Ice Cube Molds at Cool Hunting
How much bacon should be added to Rice Krispies treats? at Ask Metafilter
how to make candied herbs at Ask Metafilter
how safe are cakes baked in mason jars? at Ask Metafilter
white peach sangria at Liqurious
Can I patent a sandwich? at Ask Metafilter
Strawberry Freezer Jam at Posie Gets Cozy
ice brewed tea at Tea Spot NYC, also see the entry on wild tea, it's naturally sweet
The Accidental Wine Company, they sell bottles which, simply, have labels that are damaged. At Chow.
cablebox, at The Girl In the Green Dress
Review: Mark Bittman's Rosemary-Lemon White Bean Dip at The Kitchen
Chow brings up the jury stick, a useful thing I'd not heard of before
Ask The Splendid Table: Go slowly to keep chicken breasts moist at Seattle PI
James Beard's English Muffin Bread at Between Stupid and Clever, that looks fantastic
Propery Salted on shoots
Which one is worse for you: high-fructose corn syrup or aspartame? at Ask Metafilter
Alright already, I'll make the famous NYTimes chocolate chip cookie recipe, just as soon as I find a 3 1/2 ounce scoop. The entry at Orangette finally convinced me.
Gin and Titonic Ice Cube Molds at Cool Hunting
How much bacon should be added to Rice Krispies treats? at Ask Metafilter
how to make candied herbs at Ask Metafilter
how safe are cakes baked in mason jars? at Ask Metafilter
white peach sangria at Liqurious
Can I patent a sandwich? at Ask Metafilter
Strawberry Freezer Jam at Posie Gets Cozy
ice brewed tea at Tea Spot NYC, also see the entry on wild tea, it's naturally sweet
The Accidental Wine Company, they sell bottles which, simply, have labels that are damaged. At Chow.
cablebox, at The Girl In the Green Dress
Review: Mark Bittman's Rosemary-Lemon White Bean Dip at The Kitchen
Chow brings up the jury stick, a useful thing I'd not heard of before
Ask The Splendid Table: Go slowly to keep chicken breasts moist at Seattle PI
James Beard's English Muffin Bread at Between Stupid and Clever, that looks fantastic
Propery Salted on shoots
Which one is worse for you: high-fructose corn syrup or aspartame? at Ask Metafilter
categories: food
Don't worry about getting a scoop for the NYT cookies -- when I tried, the dough was actually too stiff from refrigeration to scoop properly (even after sitting out at room temperature for nearly an hour), and the chocolate disks tend to break against the scoop, so I ended up using my hands to form them, using "oversized golf ball" as my standard.
Comment by Gwen — July 23, 2008 @ 7:22 am
I did not love the NYT cookies. They tasted "bakery-ish" to me. They certainly weren't bad, just not what I expect from a homemade cookie. As the article mentioned, people have aversions to bakery cookies for just that reason, I guess. However, I just realized that if I added macademia nuts, they might taste just like my favorite Pepperidge Farm cookies, so I'm going to give that a shot.
Comment by Jen — July 23, 2008 @ 12:47 pm
[...] was browsing through my Google Reader today and came across a post from Not Martha that piqued my interest. Sometime I just browse her link posts but today the word wine caught my [...]
Pingback by Wine anyone? « No Slivers Here — July 23, 2008 @ 3:57 pm
I am a slightly modified tollhouse girl myself:
double the vanilla, use toasted pecans as the nuts.
homemade beats ANY bakery ANYWHERE
Comment by eM — July 24, 2008 @ 8:47 am
trust me, those chocolate chip cookies are worth it. but forget the scoop- just make sure you have the right types of flour. that's more important.
they go perfectly with iced tea, too. thanks for the link!
Comment by Ana — July 24, 2008 @ 9:00 am
the way i cook my chicken breast (learnt from my sister-in-law) is to put them on a wire rack over a deep-ish baking sheet full of hot water. presto! moist chicken every time.
Comment by Michelle — July 24, 2008 @ 8:30 pm
in the oven, of course...
Comment by Michelle — July 24, 2008 @ 8:30 pm