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From Talk

Chocolate Chip Cookie Secrets...

Always 1/2 tsp-1 tsp of almond extract! along with the tsp or so of vanilla. so good

MicahSacco at 12:12PM on 11/30/07

From Serious Eats

Coming on Sloe

When I was 8 years old, I would shamelessly sneak sips out of the liquor cabinet of my Nan's Sloe Gin Fizz here in New York. It was so delicious and unforgettable.
Fifteen years later, I actually helped pick the Sloe berries from the side of her house in Alton, UK so that we could make our own.
Have you ever eaten a sloe berry though? I cannot think of a more sour thing to put in your mouth.

MicahSacco at 7:54AM on 11/08/07

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Recent Comments | Response to Comments

From Talk

Chocolate Chip Cookie Secrets...

Always 1/2 tsp-1 tsp of almond extract! along with the tsp or so of vanilla. so good

MicahSacco at 12:12PM on 11/30/07

From Serious Eats

Coming on Sloe

When I was 8 years old, I would shamelessly sneak sips out of the liquor cabinet of my Nan's Sloe Gin Fizz here in New York. It was so delicious and unforgettable.
Fifteen years later, I actually helped pick the Sloe berries from the side of her house in Alton, UK so that we could make our own.
Have you ever eaten a sloe berry though? I cannot think of a more sour thing to put in your mouth.

MicahSacco at 7:54AM on 11/08/07

From Serious Eats

Coming on Sloe

Sloe Gin Fizz 1958 NYC : )

NanaJoie at 3:42PM on 05/28/08

From Serious Eats

Coming on Sloe

I bought a bottle of Dekuypers to make a Fizz for my girlfriend and it was disgusting . . . very moldy and musty flavor and aroma. I told a bartender of this and she let me sample some Bols Sloe Gin. Its flavor was more fruity, robust and light. Yet several comments I've seen all over the net keep mentioning Plymouth and that it's supposed to be in the US soon. I wonder if it'll make it middle Tennessee!!

rcm999 at 7:40PM on 02/17/08

From Talk

Chocolate Chip Cookie Secrets...

All butter, chilled dough. Plus, I add 1/4 tsp water to the egg/vanilla mixture.

lasagne al forno at 4:36PM on 12/07/07

From Talk

Chocolate Chip Cookie Secrets...

I am quite partial to Kate Zuckerman's version in her book "The Sweet Life" - I believe she adds an egg white along with the usual whole egg to keep them a bit chewy but not too dense.

emmab at 6:31PM on 12/02/07

From Talk

Chocolate Chip Cookie Secrets...

There was a post some time ago by Ed Levine on chocolate chip cookies with a recipe from Allrecipes.com I believe. Also megnut did a post on finding the best recipe where she compiled everyone's suggestions and made it into one recipe.
I have not made enough cookies to have a good idea of what makes something the best, but I do like David Lebovitz's recipe and will try Dorie Greenspan's soon.

PattyCho at 5:34PM on 12/02/07

From Talk

Chocolate Chip Cookie Secrets...

I reduce the baking soda by 1/4 to 1/3. This makes the cookies a little chewier and less prone to over-puffing or spreading too thin, but more importantly, the cookies don't end up tasting like something I should be using to scrub my sink. (city bakery cookies, anyone?)

butterface at 9:55PM on 11/30/07

From Talk

Chocolate Chip Cookie Secrets...

I use the tollhouse recipe as well. I use half unsalted butter/half butter flavored crisco. I use double the vanilla and and a mix of white sugar and dark brown. I chill the cookies on the cookie sheets before baking for an hour or so and then I bake until they are just barely golden. I also almost always use chopped nuts of some sort...it makes a prettier cookie in my opinion.

elderberry44 at 9:45PM on 11/30/07

From Talk

Chocolate Chip Cookie Secrets...

I use the Tollhouse recipe mixing half butter and half shortening and using an extra cup of chips besides what is called for.

tsegada at 2:20PM on 11/30/07

From Serious Eats

Coming on Sloe

I remember having a Sloe Gin Fizz and thinking it tasted like carbonated kool aid... dangerous...LOL.

chiff0nade at 8:56AM on 11/08/07

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