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From Recipes

Baking with Dorie: Les Brownies, from America to France and Back Again

Why does the photo make it look kind of green?

Single Guy Chef at 5:26PM on 08/23/07

From Serious Eats

Snapshots from Asia: Jook

I don't know how brown rice cooked for a long time to make jook is any more healthier than white rice. I think buy cooking the rice so long, all the nutrients are gone. Anyway, while I understand the health aspects, I think my jook looks better creamy white. The brown jook just looks like gruel.

Single Guy Chef at 3:59PM on 08/21/07

From Serious Eats

Stinky Wine Shops Now Serving Cheese

It's a bit of a stretch to call the new Cesar on Piedmont as a "wine shop" just because they have a "mercado" on one side of the restaurant. Cesar is still primarily a tapas restaurant.

Single Guy Chef at 6:10PM on 04/10/07

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Recent Comments | Response to Comments

From Recipes

Baking with Dorie: Les Brownies, from America to France and Back Again

Why does the photo make it look kind of green?

Single Guy Chef at 5:26PM on 08/23/07

From Serious Eats

Snapshots from Asia: Jook

I don't know how brown rice cooked for a long time to make jook is any more healthier than white rice. I think buy cooking the rice so long, all the nutrients are gone. Anyway, while I understand the health aspects, I think my jook looks better creamy white. The brown jook just looks like gruel.

Single Guy Chef at 3:59PM on 08/21/07

From Serious Eats

Stinky Wine Shops Now Serving Cheese

It's a bit of a stretch to call the new Cesar on Piedmont as a "wine shop" just because they have a "mercado" on one side of the restaurant. Cesar is still primarily a tapas restaurant.

Single Guy Chef at 6:10PM on 04/10/07

From Serious Eats

Stinky Wine Shops Now Serving Cheese

Stinky Brooklyn is awesome; they have some GREAT cheese. But there's also a great wine store in NJ called Gary's Wine & Marketplace (just about a half hour outside NYC in Madison and Bernardsville and coming to Wayne) that has over 200 really great cheeses. And they're always sampling. :) Love that.
www.garyswine.com

MEFox at 2:20PM on 01/29/08

From Recipes

Baking with Dorie: Les Brownies, from America to France and Back Again

Is the foil really necessary, or just to aid with clean up?

LizNYC at 2:49PM on 09/22/07

From Serious Eats

Snapshots from Asia: Jook

lowter: maybe it was to keep everyone from succumbing to the effects of partying all night and falling ill? it's very restorative ;)

Wan Yan Ling at 10:16PM on 09/18/07

From Recipes

Baking with Dorie: Les Brownies, from America to France and Back Again

Cathy, I sometimes melt chocolate in the microwave too -- so if that's the deal-breaker for brownie heaven, at least we'll be together.

If you're going to melt chocolate in a microwave, it's important to keep the temperature low -- I melt at 50% power; never to cover the chocolate (you don't want condensation to form); to check the chocolate frequently and to stir it gently once it starts to melt; and, as you do, to remove the bowl from the microwave before the chocolate is fully melted. The most devilish thing about melting chocolate in a microwave is that sometimes the chocolate keeps its shape even though it's melted -- that's why you should pull the bowl out of the oven, check, and, if most of the chocolate is melted, just let the residual heat finish the job.

Dorie Greenspan at 7:55AM on 08/27/07

From Recipes

Baking with Dorie: Les Brownies, from America to France and Back Again

I always melt chocolate in the microwave, stopping to check every 15 seconds or so and removing the bowl before the chocolate is fully melted so it doesn't get too hot. Will this keep me out of brownie heaven?

An aside: I am in love with the meringue buttercream from 'Baking.' It's a snap to make (no pouring hot sugar syrup into beaten eggs), spreads/pipes beautifully, and tastes divine. Brava, Dorie!

Cathy at 11:50AM on 08/24/07

From Recipes

Baking with Dorie: Les Brownies, from America to France and Back Again

I've been dreaming of a self-indulgent dinner consisting solely of a really good brownie with ice cream... this recipe might just push me over the edge! Thanks, Dorie.

emily20008 at 10:54AM on 08/24/07

From Recipes

Baking with Dorie: Les Brownies, from America to France and Back Again

Hey Dorie,
Lovely recipe. I've been enjoying your Waffles book for years.
Recently, I made carob (can't eat chocolate anymore, regrettably) brownies using pureed white beans to cut the butter in half. Worked out marvelously. Here's the post on it.

Deb Schiff
Here and There
Altered Plates

hereandthe at 9:12AM on 08/24/07

From Recipes

Baking with Dorie: Les Brownies, from America to France and Back Again

Single Guy Chef -- the brownies are really dark chocolate brown. Sorry about the photo -- it's a lighting thing.

Jennywenny -- I've had sweets made with prune puree and they can be very good. I don't think prune puree will ever replace chocolate in my affections, but prunes can really give a dessert a good texture.

JEP -- I keep several chocolates on hand: Valrhona, E. Guitard and ScharffenBerger.

Dorie Greenspan at 10:42PM on 08/23/07

From Recipes

Baking with Dorie: Les Brownies, from America to France and Back Again

Thanks for all the detail to help us achieve success with the brownies! Would you be willing to share what brand of chocolate you use?

JEP at 7:13PM on 08/23/07

From Recipes

Baking with Dorie: Les Brownies, from America to France and Back Again

I'm currently eating my healthier version of brownies right now! How appropriate! They have no butter but are made lovely and rich by the addition of prunes. Sounds a bit grim but they are delicious!! They can probably be found on the Shape website. Love the idea of the rum soaked raisins

jennywenny at 6:09PM on 08/23/07

From Serious Eats

Snapshots from Asia: Jook

When my sister got married in Hawaii her reception was a big outdoor party and after about the 20th hour I desperately wanted to crawl away and get some sleep but my sister's new father-in-law wouldn't let us leave until we had some jook ... I can't remember if it was for good luck or what ... but it's hard to take after a night of hard partying. And I don't think I could ever face it again.

Lowter at 3:31PM on 08/22/07

From Serious Eats

Snapshots from Asia: Jook

Oh lord, I remember when my grandma used to feed this too me when I would get a cold, kind of like the chinese version of the chicken soup cure for the common cold. Man I hated this stuff, I really can't even eat it to this day even though I know it tastes good.

kitchenlove at 1:54PM on 08/22/07

From Serious Eats

Snapshots from Asia: Jook

Single Guy Chef: I agree, jook does look better creamy white. About the long cooking time, quite a number of hawkers (and busy home cooks) "cheat" -- instead of simmering the porridge for hours to achieve the desired smooth consistency, they bring out the blender =)

Wan Yan Ling at 7:59AM on 08/22/07

From Serious Eats

Snapshots from Asia: Jook


I don't know that savory congee would be up my alley, but the idea of making it with dried fruit and nuts is appealing. Mmmm.

Christina at 4:02PM on 08/21/07

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