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Everything posted by Matthew.Taylor

  1. First things first, here’s the link to the recipe I used for this. https://www.foodnetwork.com/recipes/alton-brown/pistachio-butterfiyou-know-9440781 if you guys watched the recent Good Eats Halloween special, you’ll have seen this recipe. I’m not sure if this is the right thread to put this in, but it is kind of a chocolate. I’ve wanted to find a recipe for this particular candy bar for awhile, but could never find one that didn’t involve candy corn. Mine aren’t quite as “neat” as those shown on the show, but I like them. If my math is right, there’s a total of 540 layers of sug
  2. This was one of my favorite shows back when it was on. I'm glad that there are new episodes coming up, and I enjoyed the recent "House that dripped chocolate" Halloween special (especially because it showed recipes for treats which I've wanted to try for years.) So I wanted to make this thread for the show, favorite recipes from the show, or episodes. Enjoy.
  3. The engine on my old kitchen-aid stand mixer is starting to make some “struggling” noises. If I have to upgrade, what is a good realiable choice nowadays?
  4. Matthew.Taylor

    Dinner 2020

    Made this tonight with leftover pizza dough and Italian sausage.
  5. I got the recipe here. http://collectingmemoriess.blogspot.com/2015/05/millionaires-bars.html?m=1 give it a shot. though I should tell you, make sure you stir the caramel constantly! It will take at least 40 minutes of constant stirring. EDIT: though I should tell you that I may have cooked it too long. The caramel is not as soft as I would have liked.
  6. Made this for the first time. Ciabatta bread!
  7. Ok! They’re done! Some are normal, some are Craquelin covered. The filling is a mixture of the pastry cream I showed you and whipped cream.
  8. So I've been looking into this stuff for quite awhile now, and today I took the time to make some. I know that Dark Invert Sugar is used in beer, and clear Invert Sugar is often used by bakers and confectioners. From what I've read it can do so things as help retain moisture, and help in making Ice Cream more smooth and improve flavor in sorbet's and Jams. Of course, it should not be used entirely in place of sugar, as one of the things it does is make Maillard reaction (aka Browning) happen faster, and while this can be helpful in flavor and appearance, it can also lead to the outside of
  9. Got big plans for this weekend, just last night I made this for the first time. French Pastry cream. And this weekend I’m gonna make cream puffs for the first time. the picture in the fridge has it next to another new thing I made recently, a decadent hot fudge sauce.
  10. Ok! It just got out of the oven! Take a look and compare it to the one in the magazine. The magazine is the third one.
  11. I’m going to give people some choice. Some with the herb mix, at least one with just the oil. I live in the land of “don’t upset your mother” you see, and that needs to be considered.
  12. Ok I’ve decided to go with a good extra-virgin Olive Oil, my mom also showed me a mixer she had of herb and spice mixes to add in. I’ll let you all know how it goes.
  13. Gladly! I got this recipe out of a recent issue of a magazine called Bake From Scratch. HERBED SOUR CREAM PULL-APART LOAF INGREDIENTS 1. 3 and ¼ cup (413 grams) Bread Flour, divided 2. 2 Tablespoons (24 grams) Granulated Sugar 3. 2 and ¼ teaspoons (7 grams) Instant Yeast 4. 2 teaspoons (6 grams) Kosher Salt, Divided. 5. 1 cup 240 grams) Sour Cream 6. ¼ Cup (57 Grams) Unsalted Butter. 7. ¼ cup (60 Grams) Water 8. 1 Large egg (50 Grams), room temperature 9. 1/3 of a cup (76 Grams) U
  14. Ok, it’s Super Bowl Sunday soon, and I have a recipe for a herbed sour cream pull-apart loaf that I was going to make. But I think it needs a dipping sauce, so I thought I’d ask you guys. The herbs are minced garlic, rosemary, thyme, and parsley, if that helps.
  15. Here’s something I made for the kids for our pre-thanksgiving Thanksgiving meal with my sister and her family. They head up north for thanksgiving so Travis parents can see the kids.
  16. From the King Arthur flour Cookie Companion. These are called Harvest Moons. Some with the suggested pumpkin pie spice glaze, some without.
  17. Ok I’ve talked some with the people who originally posted that link on another forum. I used a cup of Black Treacle and a cup of Organic Honey. So in order to balance it all out, I will need to add just slightly less than two more cups of flour. Judging by my research, the original listed “lager dough” recipe can be translated as follows: 1 kg of treacle = 2.97 cups 1 kg of honey = 2.94 cups 2 kgs of All-purpose flour equals 16 cups. So to lower the amount you need 1 cup of treacle, 1cup of honey, and 5 and 1/3 cup of the flour. After that there is the ferment
  18. Good idea, but I think I’ll stick to just baking soda for right now, though. Made some burgers to try them out. They taste great! It a little too big. Perhaps O should make smaller ones? Also by the end of the burger, the meat was slipping out some.
  19. OK, I added a cup and a half more flour to it, and it does look a lot more like a cookie dough now. I'm just gonna wait now and see what happens.
  20. Just 1/4 of a cup of baking soda, with 2 quarts of water. I read about food grade Lye for pretzels in an old issue of Food & Wine, but I don’t know where to get it, and would probably be too skittish to use it.
  21. Threw these together this morning, gonna make some burgers for them later. These are pretzel buns!
  22. Probably, it was pretty loose when I put them together. My understanding of baking ratios is usually defined more by cups then grams, so I’ll consider taking this down. Let me see if there’s any reaction first. EDIT: I really don’t want to throw this away, how much flour would you suggest to make things more even?
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