Carrie Mullins is a national editor at Serious Eats, with a focus on all things sweet.
@mollylipsitz: yup, corn starch will work
@all: just to clarify, @khark was right- we've changed our taste test methodology across the site to only highlight what we feel are the best items. Our thinking is that it's our job to point you to the best, most delicious food, not talk about things we wouldn't recommend. That's how we shape stories for the rest of the site, so it makes sense that our taste tests would run the same way. (And yes, we know that not everyone likes this approach. We'll have to agree to disagree!)
@buckwheat: And for more specific ideas check in on Thurs- we have 3 recipes for using the puff pastry coming
Smushing s'mores is one of my favorite posts of all time too! May it squish forever
@maggiepoo: shortcakes are traditionally biscuit + macerated fruit + whipped cream. That said, vanilla ice cream would be fantastic. It would melt into the biscuit a little faster, but still be delicious.
@scargosun: good catch! it should be whisk, and I'll update that now
@strongbad789: olive oil cakes (esp those made with polenta/cornmeal) can be a little more dry (that's the Italian style) but it shouldn't be unpleasantly so-- I'd recommend taking it out earlier next time. I gave a time range because everyone's oven runs differently and yours may run hot.
Hey guys, in regards to the inclusion of Chik-fil-a in this piece, I think it's best to quote Kenji when he responded to comments on a post he wrote a few years ago. The same sentiment applies, though of course, sub [milkshake] for [chicken]:
Hi folks, please do try to keep the comments on-topic. This is a food blog, not a politics blog. It's totally fine to have a healthy debate about your beliefs, but the comments in this section *must* be about food. It's a basic part of our comment policy that all comments must remain on-subject in a given thread. It's the best way we have of making sure that everyone who comes to the site to read about food will be able to participate in a conversation that is relevant to them....For this thread, let's keep the focus on the chicken and the sandwich. We're not in the business of censoring anyone that we don't agree with, but it's our job to keep conversation relevant, civil, and on track.
Thanks for understanding!
@juliacarolphoto: i think so- the taste will be a little sweeter
@zorazen: I thought about foccacia but when I make foccacia with grapes I put them in whole. Not sure if this version would be too sweet.
@esk6805: I agree that it's not the most obvious crowd pleaser but I hope you'll give it a shot anyway!
@kimthaism: I'm glad you enjoyed it- and let me know how it goes. I'd love to get feedback on the recipe. I'm already thinking about what else I can use the same style of grapes for (pizza topping?)
haha er, love it when we're all responding at the SAME TIME
@Hassouni: generally turbinado and demerara can substituted for light brown sugar-- just check the crystal size. Some (esp demerara) can be in large crystal format that won't dissolve properly and they're best used as, say, a crunchy topping on a cake. Muscovado sugar is made straight from the sugarcane juice, is usually sticky and has a strong molasses flavor. If you're going to substitute, it works best for dark brown sugar.
@axled: the only true way I know of making light brown sugar is to mix molasses with sugar, but you can control the amount and how light/dark you want the end product.
@DCDreams: the reason is that, while I understand that the nutritional properties are a concern for many people (and an interesting question) the article was focused on pure substitutions in a culinary sense.
@all: our bad! we're updating soon with sticky toffee pudding, fool, and a few others. @zorazen: that made my day. total Dad joke
@chummm: I'm not sure that this dough would take well to freezing.
@amym718: a lot of natural nut butters come in versions where you have to stir them before using because there's a separation of the oil and the butter. You can use that in a pinch but I've found that ones that don't require stirring (easiest example: Jif or Skippy PB) are easier to use
@tipsykit37: I'm so glad you enjoyed them!
@ilovebroccoli: I know. All these changes are a little overwhelming. But the idea is that we're moving away from columns to a broader, more flexible recipe approach. So, still cookies, just not necessarily every week
@A Serial Cereal Eater: It doesn't have to be -- we're not trying to shill for a particular brand. This is purely because nationally, people understand what we're talking about when we talk about Ben and Jerry's...ie crazy mix-ins, the more the merrier, and it made sense as a jumping off point for some ice cream fantasizing.
@all: sorry-there were some technical issues with the recipe but it's linked and updated
@all: yeah, it's a fine line but as Tipsykit37 mentioned, it's the lack of frosting and the emphasis on coffee. that being said, I ate these day and night...
sorry for the confusion- I used roasted unsalted cashews, but any variation should work. if they're salted just decrease the salt in the batter by 1/4 teaspoon if you'd like
I always thought the crumbs looked like sugar coated rabbit food, but I loved them anyway
@JeremyMiller: The almonds will change the texture because they'll be much crunchier, but taste-wise, they should taste just as good
@Keios: it is! love their brews
@Teachertalk: haha thank you! :)
@therealdearmarin: it won't be quite the same, but I think you could definitely sub in lemon juice