Matthew.Taylor

Probably gonna use Meathead’s recipe in his book. But I was thinking of a good seasoning or rub. What would be good in you guys eyes? Also is there a particularly good sauce to try with this?

Ok, I have a leftover pork shoulder in our deep freeze, and I want to do something with it this summer. I was thinking slice it flat, put in a filling, roll it up, tie it up, and slow grill it. It’s just that I need a good filling for it. Anyone have any ideas?

It took practically the whole day. But the cake for my niece’s 10th birthday is done!

My most successful attempt yet at yeast raised dinner rolls!

Here’s what I made (and have been getting ready for a week at least. Baltimore Pit Beef!

Yeah, we’ve never used the vanilla pudding layer, but that looks identical to how we always served it. I just noticed that the recipe I linked also used the name “Better than Robert Redford cake.” I’ll need to come up with a better name for my recipe.

Well, this particular recipe is my own work (and I really don’t think it’s done yet.) but for just better than Robert Redford, we usually use something like this. https://www.cooks.com/recipe/f280j2b8/better-than-robert-redford-cake.html

Ok, I recently spent a week at home while the family was in Florida. I had said I was going to do a baking project, but until the last few days, I had no idea what. Then I recalled an episode from season 5 of the Great British Baking show. The technical challenge was Mary’s Tiramisu cake. Duly inspired, I said out to adapt the idea. I thought then if the various desserts we usually made, and I settled on a dish known as “Better than Robert Redford” (also called better than sex, but…kids in the house, and all). We also called it Better than Jim Taylor (my dad). I present to you, my Better than Robert Redford Cake. we have two layers of vanilla buttermilk cake, two layers of chocolate pastry cream, two layers of cream cheese filling, and one layer of shortbread. The frosting is stabilized whip cream, and chocolate shavings.

I haven’t done anything else yet (and with my schedule, it may be awhile before my next big baking project). Using less sugar may work, but I would stick to the recipe for the first time at least. Only then would I go around messing with it.

Dates are pretty sweet, so I suggest you start with a less sweet chocolate, and adjust to fit your taste.

Moist. Very rich. My mom could only eat a small piece!

Mom’s Chocolate Chip Date Cake from “Death by Chocolate.”

Good news! They’re just fine! Thanks all!😁

That’s the problem. These are Jacque Torres 72 hour cookies. They’re supposed to sit in the fridge for three days before baking, and I always do that.

Today I made chocolate chip cookie dough for my mom’s big church meeting next Sunday. I had just added the flour mixture to the butter/sugar, and I noticed that it was a lot dryer than it used to be. I had forgotten to add the eggs! I quickly added them in as the recipe said to. It looked a lot more like it was supposed to then. I added the chips and put it in the fridge for the next few days. But is it ruined? Did adding the eggs at that stage just ruin it?