As a quick ASMR trigger in the middle of a work day, Justin's Honey Peanut Butter and any good dark chocolate can't be beat. The recipe is simple: smear a wadge of peanut butter over a shard of chocolate. Adjust proportions to taste.
The gourmet peanut butter has a boosted sweetness and saltiness to complement cocoa. And though Justin's also sells pre-made dark-chocolate cups, I like my own ratio. Dark chocolate bars also offer stronger flavor than thin-walled cups.
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Miguel writes, "I tried to replicate an ancient Egyptian bread, starting with the right kind of wheat, the grinding and the baking... I also made a modernized version inspired by Egypt."
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I bake a lot of pizza. I have a seven year old daughter. I'm also a type A obsessive personality, and I work hard, obsessively so, to perfect what I cook. This week I've been trying Caputo tipo "00" superfine flour to make my pizza crust thin and crispy with just the right amount of chew.
(click image to embiggen) This wonderfully cute yet sophisticated cookbook for children reminds me of when I took my picky 3-year-old to Paris. She lived on bread and butter for a week while I noticed with astonishment that the French children ate whatever exotic dish was put in front of them. American “kid menus” of white mac and cheese and white buttery pasta trains children to fear food that has any real taste or texture to it. The antidote to this is Big Meals for Little Hands, filled with recipes created by French Michelin chef Sébastien Guénard. The book, which has a slick waterproof cover, is divided into seasons, offering dishes such as cold cucumber soup in the summer, a mushroom omelette in the fall, banana fondue in the winter, and deviled eggs in the spring. While these recipes would work beautifully at any adult party, they are also simple, fun, slightly exotic, and will expand your child’s palate beyond chicken nuggets and cheese pizza. (See more pages from this book at Wink.)
On Instructables, Klee67 has remade the chocolate chip cookie shot glass recipe in a home version that anyone can bake. Her tutorial starts with a modified version of the Serious Eats "Best Chocolate Chip Cookie" (increasing the flour and beating more), baked in a popover pan with molds made from corks, foil, paper towel rolls and baking parchment. She's still looking for a viable glaze to keep the seepage to a minimum. Do you have any ideas?
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Meg Favreau writes, "I thought you guys might be interested in this column I've been writing for the last year-ish -- I scour old cookbooks for once-popular recipes that have fallen out of favor, explore the (often weird) history of the food, and provide a recipe. Favorites include Welsh rarebit (the OG bachelor food, cooked in proto-microwave chafing dishes, and known for causing dreams so batshit that Little Nemo creator Winsor McCay did a long-running strip just about rarebit nightmares), beef tea (the chicken soup of its day, which tastes like hamburger water in the best way), and a Halloween about a booklet that juxtaposes candy recipes with testimonials about feminine ills (That ended up being posted on Table Matters' non-food sister site).
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J. Kenji Lopez-Alt, chief creative officer for Serious Eats, delved very, very deep into the science of making the perfect chocolate chip cookie. He's got a very specific definition of "perfect" ("...Barely crisp around the edges with a buttery, toffee-like crunch that transitions into a chewy, moist center that bends like caramel, rich with butter and big pockets of melted chocolate... with crackly, craggy tops and the complex aroma of butterscotch...that elusive perfect balance between sweet and salty").
But the food science in his piece is deep and fascinating, and provides a kind of road-map for any definition of cookie-perfection. If you've ever wondered about the chemistry of eggs, sugars, flours, rising agents and butter, and how they interact with mixing, cooking, "resting" and cooling, this is pretty much the ultimate, definitive guide thereto. I also defy you to read this without developing a craving for chocolate chip cookies.
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"There's no better way to start the work week than a chocolate/coffee cheesecake with chocolate covered coffee beans on top," Stefan says. "I followed the 'Wakeup Cake' recipe from Boing Boing to make six of them for my co-workers."
Woohoo! We aren't kidding about the Boing Boing part.
Geek cook Chris-Rachael Oseland of kitchenoverlord.com has come up with another awesome nerd-themed recipe: bread that displays the Superman "S" symbol, just like Clark Kent would eat for his hero sandwich. The end result looks super fun and cute, but the process of making the multi-layered, colored bread is really interesting, too. I can imagine making other special-occasion breads in the same way.
Previously on Boing Boing: "Sci-fi bread recipes: Sandworm loaf from Dune, and Alien xenomorph pretzel eggs."
(via Boing Boing Facebook)
Leo Kent of Humans Invent writes about a new free service in Sweden that uses Instagram to find out how to make Asian food.
Ask CT Food is a new service people can use through Instagram to find out the ingredients and methods of cooking Asian food. If you’re at a restaurant and want to know how to make the Sushi that you’re about to eat, you can take a photo of the dish and CT Food will tell you how. We will then see the picture and, based on what the question is, reply as quickly as possible Luong Lu, who, along with co-creative Farnaz Sajadi and web developer Nikola Romcevic, created this concept for CT Food, says, “It is a very personal, almost 24/7 customer service right in your pocket. Everytime you have a question about an Asian dish at a restaurant you just snap a picture and then put in our username @askctfood. We will then see the picture and, based on what the question is, reply as quickly as possible.”
Ashley Rodriguez has tweaked a recipe for homemade "Cadbury's" Easter creme eggs from Instructables user Scoochmaroo and published it. The store-bought version of these glop-filled chocolate eggs always seem like a good idea until they get halfway down my oesophagus (whereupon they try to reverse direction); who knows, maybe a "small batch" homemade one with less HFCS and plutonium* will continue to reward ingestion all the way to my digestive tract's terminus.
½ cup Lyle’s golden syrup
6 tablespoons butter, softened
½ teaspoon salt
3 drops orange blossom water (optional)
1 vanilla bean, seeds removed (optional)
1 teaspoon vanilla
3 cup powdered sugar
¼ to ½ teaspoon yellow food coloring
12 ounces dark chocolate, chopped (or 1 bag bittersweet chocolate chips)
*Or whatever Cadbury's uses to attain that "Holy shitting Cthulhu, what have I just swallowed?" sensation
I experimented with fondant first, that was completely unsuccessful. Then I though of gluing it together with caramel (since I had a fresh bag of that around too). Too messy and too hard. Then, another light bulb went off.....cookie dough! Sugar cookie dough works perfectly (don't attempt with chocolate chip dough, the chips just get in the way and jeopardize structural integrity). It only took about 4 minutes to assemble and looked authentic.
Vegans: it can be done vegan.