claire797
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Posts posted by claire797
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thanks Claire -
...have you tried any from http://www.ginsberg.com/anna/blogchart.htm ?
I sure have. That's my chart.
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Twist,
Feh on the cookie recipe I just posted. It's not worth your time. I'll give it a very low 4 out of 5. The cookies were fairly puffy, but they weren't dense like you want and they seemed a little less "short" than they needed to be. They were crisp on the outside and tender on the inside, but they lacked complexity and character.
Here's a picture.
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Twist,
The recipe with the corn syrup was posted on another bulletin board by a woman who says it's her favorite recipe and she is just now sharing her *secret*. She swears by these cookies. Unfortunately, I just read a post on said board where another user made those cookies and found them cakey. She said the spread a lot too. Now I'm really curious. I'd go bake them myself, but I'm on a yellow-cake kick right now. No time for cookies.
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Here's a recipe that uses dark corn syrup, has more flour and less butter. Based on the ingredients, I can tell these are thick cookies. If you try them, report back. I'd bake them myself but I'm a little burned out on CC Cookies right now.
Best Chocolate Chip Cookies
3 cups unbleached all-purpose flour
1 1/4 teaspoons kosher salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3/4 cup unsalted butter, softened
1 cup dark brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
2 eggs
2 tablespoons dark corn syrup
1 tablespoon half-and-half cream
2 cups semisweet chocolate chips
1 1/2 cups chopped walnuts, toasted
1 Position oven rack in lower third of oven and preheat to 350 degrees F (175 degrees C). (Using an oven thermometer will ensure proper baking temperature since ovens vary.) Line cushion-type baking sheets with baking parchment; set aside. (Professional bakeries double their baking sheets and use baking parchment.)
2 In a medium bowl, whisk together flour, salt, baking soda and baking powder; set aside. In a large mixer bowl, cream together butter, sugars and vanilla at medium speed until creamy and light. Add eggs, one at a time, beating well after each addition. Beat in corn syrup and cream or milk. Reduce mixer speed to low. Add flour mixture, in 3 separate batches, scraping down bowl after each addition. Mix well to ensure full incorporation of flour mixture. Stir in chocolate chips (or chopped chocolate) and nuts.
3 For each cookie, using a 1- 3/8 inch spring-loaded scoop (or 1 tablespoon measuring spoon), scoop 2 level spoonfuls of dough and roll into a ball with wet hands. (Dough will be very sticky. Wetting hands between every 3 rollings of dough will prevent sticking. Simply hold hands under running tap water and shake hands 10 times over sink before handling dough. Don't worry, this will not harm the cookies. I guarantee that this added effort will be worth it for these cookies!) Arrange at least 2 inches apart on prepared baking sheets. (Cookies will spread a bit during baking.) Flatten each ball of dough slightly with heel of hand or fingers.
4 Bake for 14 minutes or until light golden brown around edges and centers are still a little puffy. (Do not underbake this particular cookie or they will be too soft.) Allow cookies to cool at least 5 minutes while on baking sheets before transferring (with a thin, metal cookie spatula) to wire racks to cool completely. Repeat with remaining dough and fresh sheets of baking parchment. Store cookies in an airtight container at room temperature. (These chewy chocolate chip cookies keep better than traditional types.)
5 Note: Professional chefs and pastry chefs use coarse kosher salt and I use it in my everyday cooking and baking. It really does have a better flavor. However, you may substitute 1 teaspoon regular table salt for 1- 1/4 teaspoons coarse kosher salt.
6 To Toast Nuts: Toasting nuts brings out their flavor and makes them crisp. It is easy to do. Preheat oven to 350 degrees F (175 degrees C). Place nuts, in a single layer, on an ungreased baking sheet. (I like to use my round non-stick pizza pan because it has a lip on it which prevents the nuts from rolling off.) Bake for 7 to 8 minutes, stirring halfway through baking time, or until nuts become fragrant and are lightly browned. (Watch nuts closely to prevent burning.) Cool nuts completely before chopping and adding to recipe. (You can speed up the cooling process by immediately placing hot, toasted nuts onto a plate and place in the freezer for 5 to 8 minutes. Halfway through chilling time, stir the nuts to aid the cooling process.)
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Here's my unofficial research.
The best cookies on this page are the Nielsen Massey cookies and the Malt Chocolate Chip cookies.
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He was looking for something relatively near the theatre. I don't know how he stumbled across Julian's -- Cuisinet (sp?) maybe, but he asked about it.
Based on what Anil said, it might work.
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The other places my friend asked me about are Rachel's Bistro and Sueno. Ever heard of them?
We ate at Rachel's once, albeit a long time ago. I thought the food rather mediocre, and the seating was uncomfortably cramped.
Sueno is brand new. Mexican cuisine, I think. The chef is Sue Torres, formerly of the Rockinghorse Cafe and Hell's Kitchen (the restaurant). I have not been to either of those, but Torres' cooking has always been praised. Perhaps others have eaten her food and can speak from personal experience.
Okay, I'll strike Rachel's from the list.
Thanks Roz!
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It sounds like a good "before show" kind of place.
The other places my friend asked me about are Rachel's Bistro and Sueno. Ever heard of them?
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http://www.juliansny.citysearch.com/1.html
A friend has asked me for some restaurant recommendations. I sent a list of places *I* like based on what I remember from my time in New York, and he sent me the URL for this place on 9th Avenue. Has anyone been there?
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Will give Hunan Gourmet a try, may be tonight !!
Fun
Great! Let me know what you think.
No no no !! I wouldn't return to hunan gourmet even if they paid me to go back. Right from the moment we entered it was pretty negative. Pushy and poor service. Seems like they want to get you out as fast as possible. Food was very ordinary to poor. Atmosphere was dull. Dinners were brought to the table before you could even finish your soup or apps. As we were eating the waiter asked if we needed anything and we said no, the next we know is the check lands on the table with cookies. Terrible way to please a customer. I usually enjoy most places even if they were ordinary but not this one !!
Oh no!
Funcook, I have to apologize. I have never even heard of Hunan Gourmet. Having just recommended Hunan Harmony over on the Best Chinese Food thread, I had Hunan Harmony on my mind. When I read your post, I responded to it as if you were referring to Hunan Harmony.
I need to slow down.
Anyway. If you get to Norwalk, you should try Hunan Harmony.
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Will give Hunan Gourmet a try, may be tonight !!
Fun
Great! Let me know what you think. We tried a lot of places -- Little Kitchen, whatever the take-out place is in New Canaan, Snow Pea and always ended up going back to Hunana Harmony. We liked it because everything seemed spectacularly fresh.
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What about Hunan Harmony in Norwalk?
We loved it. In fact, I'm looking forward to visiting CT just so we can get some decent Asian food. Austin is a wash.
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Hey,
Have you all seen this site? This is a great resource for eating out.
http://www.dwlz.com/restaurants.html
The site has been going down a lot lately, so keep trying if you don't get it right away.
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Thanks for the review!
Le Reve is on my San Antonio list.
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McDowell,
Would you put some of your mustard recipes in the archive? I once made mustard and had to throw it out because it was so bad. I used bulk ground mustard seeds. Do you think it would have been better had I used Coleman's or something.
Sorry to go off topic here.
I'm trying to think of a "What would mom say?" thing.
Would you mind posting one of your recipes, or are they secret?
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Steven,
You are right. With all due respect to Carema, who knows much more about the state of Oregon winemaking than I do, I should say that from my personal experience, the Oregon Pinot Noirs of 2000 have been disappointing. Back in 99, I was wowed by some of the Oregon Vineyards -- Willamette Valley, King Estate and Rex Hill to be specific. In the past few years, I've revisited some of the later vintages and been underwhelmed. They seem to have taken a step back.
I do agree with you that Oregon Pinot Noir has nowhere to go but up, therefore my reiterating that their "heyday has passed" was probably an error. I should have just said that I'd noticed a downhill slide.
I do not believe that Oregon vintners lack talent or desire for improvement. In fact, like Texas vintners they have the whole Avis "we try harder" attitude.
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McDowell,
Would you put some of your mustard recipes in the archive? I once made mustard and had to throw it out because it was so bad. I used bulk ground mustard seeds. Do you think it would have been better had I used Coleman's or something.
Sorry to go off topic here.
I'm trying to think of a "What would mom say?" thing.
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I'd have to agree with Carema's statement that Oregon Pinor Noir's heyday has passed. After a long string of disappointments, I've gone back to the Californians -- La Crema and Carneros creek. Both of which have lush, smooth cherry notes and a hint of strawberry.
Now I'm going to have to try some more Oregons.....gotta pinpoint that annoying cranberry flash.
Thanks for the Ken Wright recommendation.
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Thanks for the review!
I think we're going to go to Wink for our anniversary dinner. Of course, it won't be nearly as romantic as our anniversary dinner at Foodie's house.
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La Crema
Edited to say that this is a California wine. Somehow I missed the "Oregon" part.
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Black Coffee!
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I was in a hurry when I posted my affinity for H.E.B.'s Hill Country Fare and didn't give any specific examples. So for you Texans who are lucky enough to have H.E.B., here are the things we like.
Hill Country Fare Sandwich Cookies -- 99 cents a pound. They come in cherry creme, orange creme, vanilla creme, peanut butter and duplex and boy, do they taste good. They're much fresher tasting than Oreos.
Hill Country Fare Baby Wipes -- Won't go into details, but for the money you save, they're worth it.
Hill Country Fare Soda -- 88 cents a six pack. The strawberry flavored is particularly good. Diet Sodas are okay too, not as good as Diet Coke, but good.
H.E.B. brand potato chips -- About 89 cents a bag. Tastier than Lays. A little greasier, but good.
H.E.B. brand frozen beef tips with portabello (very good!)
All of the H.E.B. snack crackers
The worst Safeway Select product we tried was a frozen pot roast and potatoes dish. Imagine roadkill in gravy -- smell, texture, taste. Yuck. Never again.
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H.E.B.'s Hill Country Fare is the best. Cheap as dirt, too.
As for the worst, my vote is for Safeway Select.
best bread in austin?
in Texas: Cooking & Baking
Posted
Casey,
I haven't felt like shelling out the extra bucks for it lately, but my vote goes to Whole Foods bakery. While I love Central Market's breads -- especially the burgundy walnut -- I think Whole Foods are better.
Still haven't tried Upper Crust, but I've heard good things.