In February, there was a passionate post here criticizing the critic (I chimed right in).
Your wishes have been granted. Starting in August, Mr. Bruni will be writiing for the Sunday Magazine. He correctly assumed that you cannot cross-media promote your new book, and remain an anonymous critic. I think all reporters realize that newspaper are dead, so they're in a real big hurry to get their book deals going!
The search is on for a new NYT food critic.
Do you get different results baking in glass vs metal?
I have made Gourmet's Banana Cake with Coconut Frosting several times recently (one layer cake). The recipe calls for a metal pan, but I've always chosen glass. Am I somehow skewing my results by not using metal?
Glass seems and feels more "clean" to me; also, when I (dish)wash my metal pans, rust drips from the corners and edges, which freaks me out (the pans are new).
PS - this isn't a plug for banana cake; it's just a semi-recent recipe that I found easy to make, and hubby loves it!
Thanks so much!
It seems almost all carrot cake recipes call for vegetable oil, which I hate the taste of in baked goods (I always use a high quality unsalted butter, like Lurpak). Can I substitute an equal amount of melted or room temperature softened butter, or does anyone have a recipe that doesn't use oil? Thanks so much!
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