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I entered a cookie contest at work. Pray for my fudgy smoked paprika cookies.
oooh please share the recipe if you can? i'm finalizing my list of holiday cookies and have been trying to decide on something chocolate.
Fudgy Smoked Paprika Cookies from Cookies: The New Classics by Jesse Szewczyk
(Yields 18 very large cookies)
3 cups (384g) All-purpose flour 1/2 cup (45g) natural, unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1 tablespoon smoked paprika 1/2 teaspoon Diamond Crystal kosher salt (use half the amount if using Morton kosher salt) 2 sticks (226g) unsalted butter, melted and cooled slightly 1 2/3 cups (334g) light brown sugar 1/3 cup (67g) granulated sugar 2 large eggs 1 tablespoon vanilla extract 8 ounces (227g) semi-sweet or bittersweet chocolate, roughly chopped
1. Preheat oven to 375 degrees Fahrenheit, set 2 racks in upper & lower thirds of oven. Line 3 baking sheets with parchment/silpats.
2. In a medium bowl, whisk together flour, cocoa, baking powder & soda, smoked paprika, and salt.
3. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until combined. Add the eggs and vanilla and whisk until smooth and glossy. Add the flour mixture and stir with a rubber spatula until a soft dough forms. Stir in the chopped chocolate. (If the dough is too thick to easily mix in the chocolate, feel free to mix using clean hands.)
4. Using a large 2 1/3-inch cookie scoop or a 1/4-cup measure, portion out dough and roll into large balls. (The dough will be sticky, so don't fret if the balls are not perfect.) Place the balls at least 3 inches apart on the prepared baking sheet (6 per sheet).
5. Bake 2 sheets at the same time, swapping top to bottom midway through baking, until the tops are cracked and matte, 12-14 minutes. Bake the final sheet on either rack. Immediately smack the baking sheets on the countertop as the come out of the oven to deflate slightly. Let cool completely on the baking sheets.
Personal note: - I don't have a cookie scoop that large, so I weigh out my portions. I do around 80g/cookie. These are HUGE cookies if made as written. I made a double batch for today and weighed each portion out to 45-55g and they baked up to a normal sized cookie. Yielded 55 cookies for a double batch. Bake time was about 10 minutes.
- They are very nice with a little flaky salt on top but it's really unnecessary unless you're feeling extra.
agree yours were the best. probably some bullshit cookie won first place.
A "triangle cookie" won first place (It was hamentaschen. I don't know why it wasn't called hamentaschen, but I have ideas.) and second place was a Mexican hot chocolate cookie that i don't have anything kind to say about other than they were baked. I'm okay placing behind the hamentaschen, but I'm a little disappointed to place behind that mexican hot chocolate cookie.
Boss is taking us out to Vincent's Italian Cuisine (uptown) today. That was always a solid Sicilian-Italian place.
I'm thinking the Italian Chicken Vegetable Soup, Oysters Almondine and maybe the Chicken Marsala. If the veal dishes were done with chicken, I'd probably get the Roberto (sauteed, topped with jumbo lump crabmeat and finished with a portobello mushroom sherry beurre blanc)
agree yours were the best. probably some bullshit cookie won first place.
A "triangle cookie" won first place (It was hamentaschen. I don't know why it wasn't called hamentaschen, but I have ideas.) and second place was a Mexican hot chocolate cookie that i don't have anything kind to say about other than they were baked. I'm okay placing behind the hamentaschen, but I'm a little disappointed to place behind that mexican hot chocolate cookie.
I think there was shenanigan's with your third place. Bias? Maybe. Shenanigan's? 100%!
Some of my agents in Texas sent over a cookbook - United Tastes of Texas - which spans all of the state but in 6 chaptersw (Central, East, Coastal, South, West plus Texas Shindigs). So let me go find something out of the book to type. Merry Texas Christmas.
Central Texas - La Barbecue Charro Beans
Charro or Barbecue beans are a common fixture with both barbecue and Tex-Mex cuisines. Most people can take them or leave them, but I like when a restaurant finds a way to make their beans memorable. La Barbecue, a simple food trailer on the east side of Austin, churns out some of the best bbq in town. Though their peppery brisket is what's most coveted, they make sure to serve memorable side dishes as well. The addition of fresh cilantro lends a bright flavor to these beans.
Makes - 8-10 servings Hand's On - 20 minutes Total - 5 hours 20 minutes plus soaking time
1 16oz package of dried pinto beans 1 yellow onion chopped 1/2 cup crushed canned tomatoes 1 jalapeno pepper seeded and chopped (or not seeded IMHO) 3/4 pounds salt pork 1 Tbsp. Chilli powder 2 tsp ground cumin 1 1/2 tsp freshly ground black pepper 1/2 cup chopped fresh cilantro
1. Place pinto beans in a dutch oven, Cover with cold water 2 inches above beans; cover and let soak 8 hours.
2. Drain beans; transfer back to dutch oven. Add onion, next 7 ingredients and water to cover 1 1/2 inches above beans. Bring to a boil; cover, reduce heat and simmer for 1 hour stirring occasionally. Partially uncover the pot and simmer 2 1/2 hours.
3. Remove lid and simmer 1 hour stirring occasionally. Stir in cilantro and simmer 20 to 30 minutes or until beans are tender. Add salt and pepper to taste.
I guess I'll post their simple guacamole as well. Anything can be added to guacamole that you want (pepitas, pistachios, diced tomato, cotija, whatever) but this one is called Simple Guacamole for a reason (including forward):
When it comes to guacamole, the simpler the better (I don't necessarily agree but...). It is great on its own, as a condiment or served up with tortilla chips. For a twist, add a few spoonfuls of fresh pico de gallo (page 153).
Makes 3 Cups Hands on 10 Minutes Total 10 Minutes
5 medium sized ripe avocados halved 2 Tbsp fresh lime juice 1/2 cup diced red onion 3/4 tsp kosher salt 1 garlic clove pressed
Scoop avocado pulp into a large bowl. Mash with a fork just until chunky. Stir in lime juice and remaining ingredients. Serve immediately.
Pico De Gallo from Page 153
Makes 3 1/2 cups Hands on 10 Minutes Total 10 Minutes
3 1/2 cups diced tomato 1 cup finely chopped red onion 1/4 cup loosely packed fresh cilantro chopped 3 Tbsp fresh lime juice 1/2 tsp kosher salt 1 jalapeno minced
(esteban NOTE: serranos or any other kind of chili you have goes equally well into pico)
Post by abefroman1 on Dec 18, 2023 22:24:35 GMT -5
This weekend a local Youtube Chef did a collab with an Ice Cream place. Black Sesame ice cream with tahini swirl (sourced from a local Palestinian restaurant) and topped with crushed candied ramen noodles. Very unique and surprisingly good
We're having chicken and waffles (and mimosas and shit) for Christmas brunch. I was going to make some blueberry sauce, but I found a 5 star rated recipe for hot/spicy maple syrup. The recommendation was for dry spices, but they do not dissolve. They cook into the syrup but you'd have to fine-mesh strain them out or use a coffee filter. But I'm not doing that. So
3/4 cup maple syrup (amber or dark recommended) 1/2 teaspoon salt 1/4 teaspoon cayenne pepper ()add another 1/8 if you want it spicier) 1/4 teaspoon of paprika (or smoked paprika if you want that)
1. Mild-medium spicy. If you like it very mild, use 1/8 teaspoon cayenne. Hotter add more
2. Place all ingredients in a small pot. Place on stovetop over low heat
3. Stir for 15 seconds or so
4. Heat for another 4-5 minutes stirring often. Keep the heat low enough so it does not boil.
5. Syrup can be used as is with the spices in it but they do not dissolve. If you pour it through a fine-mesh strainer, only some of the spices will be removed. As it sits, the spices will settle to the bottom. If desired, you can run through a coffee filter (while still hot) to remove the spices. But the coffee filter method takes a long time.
6. Once cooled, the syrup will thicken. Store in the refrigerator.
kind of a beautiful article about french people eating krispy kreme for the first time. maybe beautiful is too strong a word but i'm a sucker for food as a force for unity. how a bite of good food can make everything else fade away into the background.
At the opening on Wednesday, a D.J. thumped out dance music to the waiting crowd. A red carpet adorned the entrance, while the company’s mascot — a doughnut — bobbled alongside workers handing out fresh glazed goodies to eager patrons.
Miguel Calic-Cuere spent the night in front of the store with dozens of fans eager to secure a good place in line. “I hardly slept because it was so cold,” said the 20-year-old student, who kept warm by taking short walks and making friends in the growing crowd. Waiting for the opening “was a moment of solidarity for all of us,” he exclaimed. When the doors finally opened, he found himself the lucky winner of a free box of a dozen Krispy Kremes each month for the next year.
Celia Lea Amarouche, 19, and Marie Besson, 28, were ready to open their wallets after seeing Krispy Kreme cameos in American TV shows that they had watched to improve their English, including “The Simpsons” and popular crime shows. Seeing Kylie Jenner dig into Krispy Kreme doughnuts on TikTok sealed the deal, Ms. Besson said.
the same thing happened in Dublin:
when my sister first brought home her irish husband (then-fiance) it was before that location had opened so she took him to KK and he ate a half dozen donuts in one sitting. never underestimate Europeans’ cravings for hot sweet fried dough
I saw a bag of Tapatio Doritos at the store and grabbed them. I like them better than the flaming hot and flamas types and spicy nacho also. It’s not better than taco or cool ranch or salsa verde which are the best three [tm]. But they were pretty good. Maybe on the spicy sweet chili tier.
I never liked nacho cheese sauce and never really cared for those but do somewhat like spicy nacho. Today I got a bag of Black Bean Sun Chips Jalapeño and feel like they are giving the blue bag and garden salsa Sun chips a run for their money. Almost no fat in these either.
Do you all think Bay Leaves actually add any flavor to dishes? I’ve had it in my mind for a while that they don’t do anything but maybe I’m ignorant
they add a depth of flavor, almost like an msg effect. If you make two soups exactly the same and only one has bay, you'll notice the other one feels flat and lifeless
Do you all think Bay Leaves actually add any flavor to dishes? I’ve had it in my mind for a while that they don’t do anything but maybe I’m ignorant
I always use them in my red beans.
believe y’all me, I do always use em. If I have em on hand makes no sense not to. I just haven’t ever tried a blind side by side like Teddy Flair suggested
I knew it would be Tabasco. MF'ers love that shit. Crystal is the true winner in my heart though.
I like Tabasco and Louisiana and pretty much all the other ones I've tasted, but yeah, Crystal is my favorite. They didn't include territories, but Guam is king for Tabasco. For other countries, Japan, Peru and Philippines are the main ones who import it. I figured Crystal was regional, but they like it on the east coast, so it's got a foothold there.
I prefer Crystal. Maryland, Delaware and Florida got it right.
Crystal is the best of these, fs. My current favorite all-purpose hot sauce is La Costeña. It's actually got some heat to it. They make dipping salsas, too.
Post by 3post1jack1 on Feb 15, 2024 18:27:27 GMT -5
whats y'alls favorite general type of salad? not like tuna salad or chicken salad but the kind with lettuce.
i think generally speaking a greek salad is hard to beat. has all the good flavors in it. i've had lots of different kinds of greek salads and most of them are great.
