tag:blogger.com,1999:blog-8917605098564871627.post4430971507932116052..comments2024-01-18T18:06:26.363-08:00Comments on bakin 'n' bacon: ... on browniespliniohttp://www.blogger.com/profile/04268972232119216502noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-8917605098564871627.post-10489623729236856162009-04-06T18:46:00.000-07:002009-04-06T18:46:00.000-07:00This is terrible... but the No Pudge brownie mix (...This is terrible... but the No Pudge brownie mix (which is made with yogurt instead of eggs, etc) is incredibly moist and goey and chewy, and also has a method whereby you make one-bite brownies via microwave. I have never tried it but am incredibly intrigued.Jennhttps://www.blogger.com/profile/17232318235787530053noreply@blogger.comtag:blogger.com,1999:blog-8917605098564871627.post-51598174396673854732009-03-26T10:54:00.000-07:002009-03-26T10:54:00.000-07:00Please let me know how this turns out! I'm very i...Please let me know how this turns out! I'm very interested in the "dark roux" option as well (along with the brownie souffle!).<BR/><BR/>Also can one just call and book the 5-course dessert tasting at Textile?! I would LOVE to and all of the things you described sounded amazing ... did that end up being the final menu?! :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8917605098564871627.post-25998311245641601492009-03-18T16:42:00.000-07:002009-03-18T16:42:00.000-07:00The souffle idea may work, now I am tempted to exp...The souffle idea may work, now I am tempted to experiment with it. Or you can incorporate tapioca starch in the end to provide better structure, and not just rely on gluten formation.Dr. Rickyhttps://www.blogger.com/profile/14402750016330919877noreply@blogger.comtag:blogger.com,1999:blog-8917605098564871627.post-78546839992716227792009-03-16T23:09:00.000-07:002009-03-16T23:09:00.000-07:00ah! this is true dr ricky. but by cooking the flou...ah! this is true dr ricky. but by cooking the flour in butter, theres no liquid to create gluten. <BR/><BR/>i like the idea though<BR/><BR/>what if ...<BR/><BR/>make dark roux. add chocolate and sugars. finally add eggs. whip on high until it doubles in volume. then bake. brownie souffles????pliniohttps://www.blogger.com/profile/04268972232119216502noreply@blogger.comtag:blogger.com,1999:blog-8917605098564871627.post-29296457859427202622009-03-16T09:27:00.000-07:002009-03-16T09:27:00.000-07:00You know, that approach is a only a short distance...You know, that approach is a only a short distance way from a pate choux, so, add enough eggs, and you can do an incorporated profiterole :)Dr. Rickyhttps://www.blogger.com/profile/14402750016330919877noreply@blogger.comtag:blogger.com,1999:blog-8917605098564871627.post-88988534344337758692009-03-13T11:32:00.000-07:002009-03-13T11:32:00.000-07:00I can't wait to see the results! I am currently f...I can't wait to see the results! I am currently feasting on chocolate stout cupcakes with vanilla bean frosting which I like because they are less sweet and more complex (they way I like my men).Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8917605098564871627.post-1622066853288162992009-03-13T06:26:00.000-07:002009-03-13T06:26:00.000-07:00"...of course, this method produces a custardy and..."...of course, this method produces a custardy and gooey brownie. "<BR/><BR/>Heh. I was thinking, "this isn't how everyone likes their brownies?"<BR/><BR/>I think a good brownie should stick to the roof of your mouth, no? I really dig the idea of a roux in brownies though. <BR/><BR/>For what its worth, this has been Stacey and my go-to brownie recipe for the last couple of years. Something with the olive oil seems to keep the edges from getting really crispy. Its interesting to me that something as simple as changing the type of fat used, can make such a big difference (although it probably shouldn't surprise me that much...heh) Just sayin.<BR/><BR/>http://www.travelerslunchbox.com/journal/2007/7/31/brownies-alla-nona.html<BR/><BR/>Keep us posted on the roux-brownie experiments. Keep it up.Anonymousnoreply@blogger.com