tamiam

I've been meaning to make the Caramel Peanut Topped Brownie Cake since I first got the book. Finally made it last night, to bring to a Thankksgiving today, so I haven't tasted it yet. It looks gorgeous. I did not have the cratering problem that someone upthread experienced. Dorie's instructions guide you to mix only lightly, making me wonder if the cratering was caused by overmixing (i.e. too much air puffed the batter up, and then it deflated because there is no structure). My caramel took a long time to color--and I learned that one should use a shallow pan instead of a saucepan for it. My peanuts had skins, which I thought would be ugly, so I removed the skins, and, just tobe sure there would be enough salt, I sprinkled the top of the frosted cake with a little fleur de sel. I am expecting a hero's welcome at the holiday dinner.

I finished up a second effort (yes, only me second--I am so far behind the rest of the class). This time I used 3/4 AP flour, 1/4 whole wheat flour, a bit of refreshed sourdough starter, and 2 1/2 t salt. My dough was much more structured this time. The flavor is much improved too--before it tasted kind of hollow to me--I dont how else to describe it. This time it tastes like bread in a really good way. But being one to fuss, next time I use wheat flour, I will use less to get a wetter dough--If I understand correctly, the wetness is what makes for the really light texture. And to whomever that was who posted above, in my 5 qt round pan, which is about 10" diameter, I get a loaf that is perhaps 3" high. I think a 7 qt is too large for this amount of dough--but the recipe is eminently scalable, so no worry. And jackal 10--Thanks for explaining which changes lead toward which results. That really helps me a lot.

Mark (Max) Bittman--Thank you so much for visiting here. I am a huge fan. Your big yellow book is essential kitchen equipment for our two sons who are at college and in their first apartments. It helps them eat, and impress girls, so its a big hit. Welcome to food-geekland, and if you still have the patience to wade thru the thread, I hope you will find it rewarding. My experience is similar to others. I followed a mix of the written and video versions, used KA organic bread flour, and after reading here, I snuck a bit of extra flour and salt into my sponge about three hours in. The wetness wasn't bad, which might be cuz I was using high protein, and its been raining nonstop for two weeks straight. Baked it in a 5 qt cast iron, which was had enough room (phew!), and it popped out cleanly. I liked the color and the crispy crust when it first came out. The crust became chewy overnight. The bread itself is really light, and the loaf looks great. I found the flavor lacking, which I think can be fixed with more salt (I used 2t table salt), and some sourdough starter and/or rye. After everyone on the thread is done experimenting, you may find yourself writing up some variations on this hugely popular article.

Just to say that I agree with what someone upthread said.....use the machine to mix and rise your dough, but it will have a much nicer crust and have less chance of failure, if you bake it in the oven. Good luck--I hope you got one that works

I'm so glad that you invited Mark B to drop by. It would be great to get his insights and ideas. And I am totally going to borrow the floured parchment idea when mine is done fermenting later on.

I made the Cranberry Upside-Downer yesterday using the almond flavor variation. Once again, the flavor was spot on. It has a lovely buttery, slightly sweet flavor with a perfume of almond essence, punctuated by tart cranberry power. But I did have a problem. The cake is designed as an upside-down cake--fruit is placed on the bottom of the pan in a butter-sugar mixture, batter spread on top, then baked. When you unmold it, the bottom becomes the top. It is supposed to end up as a fruit layer on top of the cake layer, but in my case, the fruit sunk into the batter. Tastes great. Looks ugly. I could fix it by making a cranberry compote topping, but I am trying to figure out what went wrong. I used a springform pan instead of a cake pan, because that was all I had in the correct size. It is a dark color, so not a favorite. Here are my theories: 1. The cranberries I used were fresh, and quite large. Bigger than any I've seen before. Maybe my cranberries produced more liquid than the recipe intended, and this made them mush in. This theory is supported by the fact that there was a lot of goo when I unmolded the pan (no berries left ont he pan though). Or, 2. My oven temp wasn't hot enough, so the batter didn't quite set. In support of this theory, my cake is not nearly as tall as the photo. It is maybe 1" high. Or, 3. I unmolded the cake too soon, and should have left it sitting bottom-side down for while to cool. The instructions dont actually say "let cool", and I took that as meaning unmold forthwith. Maybe I was wrong. 4. I could've coated the berry bottom/top with a dusting of flour like you do with blueberry muffins to stop them sinking, or perhaps set the bottom/top by baking it briefly before adding the batter. This is not in the instructions, but maybe it would help keep the layers separate. Your thoughts and diagnoses are most welcome. I always learn more from "failures" than from easy successes. Meanwhile, I'll have another bite.

Though I certainly have a long way to go as I work my way through this book, lack of flavor has never been an issue with any of the recipes I've made. Fpr me, Dorie's flavors are right on. Perhaps you could try one of the popular ones here, and see if it is to your taste. PS. It is easy to get lumps out of brown sugar. It helps to use it when it is fresh, and to store it right, so you dont have hard little lumps. Then just rub it between your fingers.

Maggie--I was going to ask about your baking powder too. That could be the trouble.

Frui flies? They come from red wine. I dont know how they go from invisible to full sized annoying flyers within one minute of opening a bottle, but since it always happens that way, that must be how it works Maybe they are like those instant seahorses from the old comic books.

Oh, you anti-touchers would hate eating with me. I like to mix different foods on the same fork. That way I can get little bits of all of them in every bite. Mmmm. PS How does the anti-touch contingent deal with fudge sauce on ice cream? I like mushing it into a slurry.

Sorry that I had not noticed this thread before the high holidays, but the classic Seattle brisket vendor is Market House Meats. There is no other. Been getting them there since I was a kid. They will hand you a recipe for corned beef with your purchase., and it is a good one Ever since the Jewish proprietor married an Asian woman, and she now runs the day to day operations, the recipe changed to include marinating in a can of Coke. Strange, but it does tenderize. Jensen--I am stuck in a hotel and going by memory, but you mix yellow mustard (no fancy stuff) and brown sugar, peppercorns if you like, schmear the meat, marinate, cook low and slow in a foil covered pan with the can of Coke as braising liquid.

Good luck tonight. Don't let the vapors mount to your head

Dorie, thanks for your response (again ). I was already thinking that it would look like a Galette from the description in the book--but the name of the dessert had me wanting to make it into a giant turnover. I want to thank everyone here for directing my attention to the Apple Spice Bars. So good, and yet if I hadn't read the thread, I would have probably overlooked that recipe. I love that they are balanced so well that the fresh taste of apple comes thru loud and clear, rather than being taken over by the spice cake.

Does anybody have a phot of the Fold-Over Pear Torte, page 348? I am having trouble "getting" what is is supposed to look like, but it sure does sound good.

Dorie and others, Thanks for your responses about the silicone pans. If I have a shopping urge, I might pick up a bundt (since mine does indeed stick), and will remember to stay away from SiliconZone, even though I love their catchy name. I am with FoodMan, those Pecan Sour Cream Biscuits are great. They are just barely sweet, which is one of my favorite flavors, and they were rich and satisfying, even with walnuts in place of pecans. And, I'm sorry that I forget who it was, but it is strange that mixing with your hands was so difficult. Then again, I like digging my hands into doughs. It made me wonder if your butter was cold. I like to cut mine up and refrigerate it a while before mixing it with the dry ingredients. You can also grate cold butter on a box grater. My other thought was that if you happen to have really warm hands, then hand mixing butter into coarse pea sizes might not work. Some folks just radiate heat.

Wow Eden. How nice to see your name up in lights this week. What an amazing and interesting blog. Thanks for sharing, especially during such an amazingly busy week.

I ate at Applebee's once. For breakfast. In case anyone needs to know, it sucked. I left most on my plate and swore never to give in to a "how bad could it be" impulse again.

Still loving my book. Pecan Sour Cream Biscuits are the plan for today. But I have a question for Dorie, or for anyone else out there who has experience. The book favors silicone baking pans because items remove without sticking. What is your experience with silicon pans? Is it worth buying any? If so, any particular kind? I always thought of them as gimmicky. They are sold as an easy cleanup item, but since they are so wiggly, you have to place them on top of a whole other pan, making the cleanup issue moot. And I wish the edges were sharper, like you get with metal. My reaction is so strong that one time a guy approached my BF and I in the back of BF's discount store. The guy had a trunk full of royal blue silicone bakeware. He gave me a couple to demo in the hopes that we could carry them in the store. The guy never returned, and I didn't even keep the free demo pieces. Am I so very wrong about this?

I hope Posey's did well for you. If they are going to be in town much longer, Q's BBQ farther up Wheaton Way, near the Jack In the Box, is good, but has very limited seating. Good BBQ, great beans, and southern style ice tea.

Oh, and the pizza is excellent at Tony's on Kitsap Way, even if all the other food is mediocre. It also has a pretty view of Rocky Point.

Oh wow, I get to answer a question about Bremerton. A food question, no less. The best down-home going on in Bremerton is Posey's, on Wheaton near Sheridan. They are doing southern cooking, and they know their way around a fryer. The only other places that I could even recommend are Augustino, which is Meditarannean (sp?), and that Italian place in Mannette, but both may be pricier than what you are looking at. Now, can you tell me something about this dig business?

This Saturday it was Cornmeal Maple Biscuits (hope I got the name right). Another winner from this book. I had them made by the time the oven heated up.

Thanks for the posts about thready bread. Now I want to try some. And Klary, it is really nice to know that the PNW and Vancouver forums are so inspiring to people from somewhere else too. We have always liked sharing experiences, and cooking and eating together.