merstar

Hello dzungnguyen, Thank you for your recipe. I've sent you a PM with a question (look at the top of the page for new messages). Thanks, Meryl

Definitely a chocolate batter.

You know, maybe I should rethink this and go for the sorbet. Yours sounds great, and I appreciate your excellent directions and tips. Thank you very much.

Until I recently purchased my infrared gas grill, this was the method I used, and I still use it when cooking steaks indoors. I preheat a small stainless steel skillet (with a clad bottom) on medium high heat for five minutes, sear the steak in the dry skillet for two minutes on each side, and then put in a 450 degree oven until the interior temperature reaches 125 degrees. This generally takes about 5-7 minutes in the oven. I remove the steak from the skillet and let sit for five minutes. The final interior temperature reaches approximately 130 degrees, my preferred degree of doneness. I have found that this method gives me a good crust and a juicy rare interior. ← Is this a better method than just searing it in a cast iron skillet until done? I usually lightly oil the steaks, add a touch of salt and a thick coating of freshly ground pepper, then sear in a dry pan until rare or medium rare on the rare side. This yields a nice crust and a juicy, tender interior.

That sounds good, too!

Cheryl, I don't have the book yet, but I've seen an adaptation online that I think is from David Lebovitz. It's called "Lime Mango Sorbet," and there's tequila in it, along with zest from one lime, 1/2 cup lime juice, 3 mangoes, etc. Is that the one?

I've seen a few on Google, but would prefer a T&T if anyone has one. Thanks.

Florette is an excellent, soft imported cheese: http://www.amazon.com/Florette-125-Gram-by...m/dp/B0000D9MZC

Hi Cookie Dibs, Cook's Illustrated's "Thick and Chewy Triple Chocolate Cookies" are great also!

Regarding texture: A long, long time ago, I did a side by side taste test using 4 different chocolates in a flourless chocolate cake recipe (I made minis), and there was a big difference in textures. The 70% chocolates, Scharffen Berger and Lindt, produced a noticeably drier texture than the other two, Ghirardelli 60% and Callebaut (approx. 60%). For your brownie recipe, if substituting a higher percentage chocolate, I would recommend increasing, rather than decreasing the butter. Also, I highly recommend Alice Medrich's book, "Bittersweet." She indicates in each recipe how to adjust the sugar, fat, and chocolate, according to which cacao percentage you're using. For the higher percentage chocolates, she not only increases the fat, but decreases the amount of chocolate, and increases the amount of sugar. Here are the ratios in one of her brownie recipes: 4 ounces unsweetened chocolate 4 ounces (8 Tbsp) unsalted butter 1 1/4 cups sugar 6 1/2 oz. 66% - 72% bittersweet chocolate 7 Tbsp unsalted butter 1 c. granulated sugar 10 ounces semisweet chocolate (any chocolate without a percentage on the label or 50-62%) 5 tablespoons butter 2/3 cup sugar

I like the Chewy Brownies even more after being chilled - they get fudgier, but are still chewy and not overly fudgy. They're still my favorite brownie so far, and although I posted previously that I liked the King Arthur's as much, after trying them both side by side many more times, I've revised my decision. The Fine Cooking Chewy ones are definitely more deep chocolatey and have a better, chewier texture.

I don't like Ghirardelli to eat out of hand, but I bake with their unsweetened, bittersweet, and semi-sweet often, always with excellent results.

I'm just resurrecting this thread. Anyone do any brownie testing/tasting lately?

I'm looking forward to your taste test results. Have fun with all those brownies!

I totally agree. I've used Baker's unsweetened for brownies many times, plus for a few other things, and they've turned out fine. The brownies have not been quite as creamy as with certain higher end chocolates, but still very good.

Usually the amount of batter for two 9-inch rounds or three 8-inch rounds or one 9 x 13-inch sheet cake will make 24 cupcakes.

My favorite is Cinnamon Swirl Bread.

I think you may have been the reason I checked them out in the first place. Thanks! By the way, I LOVE your quote from Zabar's. I lived in Manhattan (Upper West Side) most of my life, and it reminds me of so many things I miss.

Ah HA! That's the brand I was talking about. They were mentioned above in this thread, but only under the company name "bionaturae" which I didn't recognize. I'm looking forward to trying them again. ← I'm another fan of these tomatoes - I use them all the time. They're excellent!

This Devil's Food Cake from Godiva/Chocolatier is outstanding and I've made it many times. My husband always requests it for his birthday. I never make the "Fluffy White Frosting," since I find that type of frosting too sweet, but I make extra filling (chocolate ganache), and use it to both fill and frost the cake. CAUTION: If you make this cake, make sure you line the pans with parchment paper, buttered and dusted with flour or cocoa powder - I use cocoa powder. The recipe doesn't indicate do this, but should, since the cake layers are soooooo moist, they stick to the pans like glue - I found this out the hard way! Obviously, you can use any high quality semi-sweet chocolate for the ganache - I never use Godiva. They have great recipes, but I don't like their chocolate. Also, although they indicate using "nonalkalized cocoa powder," I've used both natural and Dutched with equally good results. DEVIL'S FOOD CAKE WITH FLUFFY WHITE FROSTING http://www.godiva.com/recipes/recipe.aspx?id=518

CHOCOLATE ESPRESSO COOKIES from Gourmet I haven't made these in a long time, but I remember they were freakin' intense, and were so soft and gooey they almost fell apart. http://www.epicurious.com/recipes/recipe_views/views/13440

These are both great: THICK AND CHEWY TRIPLE CHOCOLATE COOKIES from Cook's Illustrated (scroll down to variation). http://www.handcoding.com/archives/2004/07...colate-cookies/ MOCHA TRUFFLE COOKIES from Better Homes and Gardens http://www.edining.ca/viewrecipe.asp?ID=985

Results of the "Browniebabe of the Month" competition: http://onceuponatart.blogspot.com/

Desiderio, That is such a beautiful cake!!! You know, I have never used a bundt pan either. I always make this in a 10" springform. Very risky, I know, but it's always worked out fine.

Hi Fred, Thanks for the info. By the way, some people have done the Bundt cake in two 9" rounds with good results.