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For the past two weeks or so I’ve been craving the idea of making pretzel brownies. I tried developing a recipe for some last night; when I looked at other people who tried similar things it seemed that the pretzels held their own in the batter just fine; when I did it though you could taste them but they lost their crunch. I assumed they’d retain their texture like, say, walnuts do but I guess not. I added pretzels to the buttercream I made for them though and that tasted absolutely incredible. It’s a good idea, but I know it can be developed into a great one, I’m just not sure how. If I’m changing the batter, I might add a lot of chocolate chips instead (I added some to the batter in this recipe and they added a nice bit of extra chocolate boost but not sure if it would be too much to add more) or I might do a chocolate/caramel batter instead. I also think it might work well as a fudgy cookie instead but not sure how to make that work.
Not going to include a picture because the buttercream looked rather messy when spread so just imagine it yourself here. Stay tuned for more exciting developments as I come back to this idea every once in a rare while!
I made some chocolate brownies last week and added some salted caramel chips and tossed some flakey salt on top. Soooo good.
Yeah, I love that salty/sweet combo and that’s why I wanted to add pretzels - when done right, the crunchy/fudgy texture contrast is divine. The caramel chips sound delicious.
Well fuck, now I’m sitting here trying to figure out how to make pretzels stay crispy in a batter. Thanks a lot shuck.
My personal theory is that had a lot to do with bake time - I did a double batch so I had to bake my brownie for about 30 minutes, which feels like a reasonable amount of time for them to lose their texture. That’s why I thought it might work better in a cookie since they require less bake time.
Post by heyyitskait on Oct 15, 2021 15:28:31 GMT -5
I’ve just gently pressed pretzels into the top of brownies before baking and they’ve been fine. It’s a thing I think is going to be better than it is though. Salted caramel swirled through with flakey salt sprinkled on top hits harder and better for me.
You could make a pretzel crust and call it brownie pie. Underbake it for extra gooey goodness.
ETA: hear me out here, what if you made like pretzel streusel or crisp topping? Use crushed up pretzels as part of the flour.
What about just putting the pretzels on top of the batter?
I did that too; initially they were going to be pressed on top but since I made a buttercream I realized I wouldn’t be able to see where they were and neither would anyone else, so that’s when I just added the pretzels to the buttercream (which was a way better decision imo).
Yeah. Brownies are thicker than a lot of baked goods but if you gave them a little head start and then put the pretzels in they may not get as soggy. I’m an okay cook, but I’ve only ever been a spectator when it comes to baking so you would know better than me.
On cooking, I made a variation of long time family favorite garlic shrimp pasta. It’s pretty easy, like 2 on the 10 scale. You finely chop fresh garlic and sauté that and the shrimp in olive oil (I used olive oil and some butter). Seasonings include dried thyme, salt, white, red and black pepper, parsley, paprika, a little dried rosemary and maybe some fresh lemon juice. Spices go in with the shrimp and garlic. It takes about 3-5 minutes to cook. Shrimp comes out and stock goes in the pot to reduce. Once you get some concentration, add pats of butter one at a time to incorporate into the sauce and preventing it from breaking. Then add back the shrimp and al dente pasta into the liquid and you shake the skillet for about a minute. Top with a few chopped green onion circles (green part) and serve hot. This goes great with crusty bread. It also works with any spice profile from Cajun to Mexican to middle eastern to Asian or whatever. It’s a low effort (once you peel the shrimp) but high flavor reward pasta dish
Yesterday was payday. Bills are paid. I woke up early and went to Whole Foods and Fresh market. Lots of goods were obtained. First dish of the day, after some corn and shrimp soup with French bread was to make some bourbon-garlic mushrooms. I got the dinner for 2 tenderloin, green bean, mashed sweet potato. That comes with a bourbon cream sauce which isn’t that good. So I just make my own.
This batch was the 3 step mushroom sauté that I posted this summer that Teddy cooked and told y’all it was fantastic. Once the water was out of the pan, I added two toes of chopped garlic then deglazed with about 1/4 cup of bourbon. That soaked right in sweetened and enhanced the caramelzed mushrooms. Excellent.
Burnt Bean Company (that we were discussing on Local Fests Thread) made #4 on this year's edition of Texas Monthly [tm] 's Top 100 BBQ places in Texas. Glad to see them getting some well-deserved respect for being such a new restaurant.
1. Goldee's Barbecue in Fort Worth 2. InterStellar BBQ in Austin (?) 3. Truth Barbeque in Houston 4. Burnt Bean Company in Seguin 5. Leroy & Lewis BBQ in Austin 6. Cattleack Barbeque in Dallas 7. Franklin Barbecue in Austin 8. Evie Mae's Pit BBQ in Wolfforth 9. Snow's BBQ in Lexington T. Panther City BBQ in Fort Worth
Unfortunately I've only been to two spots on the list (Burnt Bean and Franklin's). Never even heard of Interstellar. The full Top 50 list is here:
The other 40 that made the Top 50 but were outside the Top 10 (in reverse alphabetical by city)
Hellberg BBQ - Woodway Teddy's - Weslaco Guess Family BBQ - Waco Stanley's Famous Pit BBQ - Tyler Tejas Chocolate & BBQ - Tomball Louie Mueller BBQ - Taylor (have eaten some Mueller's) CorkScrew BBQ - Spring Hays Co. BBQ & Catering - San Marcos Pinkerton's - San Antonio 2M Smokehouse - San Antonio Brett's Backyard Bar-B-Q - Rockdale LaVaca BBQ - Port Lavaca Brotherton's Black Iron BBQ - Pflugerville Killen's BBQ - Pearland Rejino BBQ - Olton Butter's BBQ - Mathis Convenience West - Marfa Brett's BBQ Shop - Katy Feges BBQ - Houston Zavala's BBQ - Grand Prairie Baker Boys BBQ - Gonzales Hutchins BBQ - Frsico Eaker BBQ - Fredericksburg Smoke-A-Holics BBQ - Fort Worth Dayne's Craft BBQ - Fort Worth Desert Oak BBQ - El Paso Terry Black's BBQ - Dallas Smokey Joe's BBQ - Dallas Slow Bone - Dallas Mimsy's Craft BBQ - Crockett Vera's Backyard BBQ - Brownsville LJ's BBQ - Brenham Miller's Smokehouse - Belton Blood Bros. BBQ - Bellaire 1701 Barbecue - Beaumont Valentina's Tex Mex BBQ - Austin (I've been here) Micklethwait's Craft Meats - Austin (Eat them every time I to to ACL; been to food truck) La Barbecue - Austin Distant Relatives - Austin Hurtado Barbecue - Arlington
Then they do the 50 HM's: Abilene - The Shed Market; Argyle - 407 BBQ; Arlington 225(degrees symbol); Austin - J. Leonardi's, Moreno, Stiles Switch (been there), WHitfields; Bayou Vista - Smokin' Z's; Beaumont - Charlie's; Bryan - Fargo's Pit; Cedar Hill - Harris BBQ; Cleburne - Bare BBQ; College Station - 1775; Cresson - BBQ on the Brazos; Dallas - Oak'd BBQ, Pecan Lodge; Eagle Pass - Choche's BBQ; Fort Worth - Derek Allan's TX BBQ, Heim BBQ; Fulshear - Dozier's BBQ & Meat Market; Garland - Meshack's; Graford - Trevino's Craft Smokehouse; Greenville - Ernie's Pit; Hallettsville - Kolacny BBQ; Hallsville - Bodacious BBQ; Hearne - Blue Moon; Hebbronville - Avila's BBQ; Houston - Gatlin's, Pizzitola's, Roegels; Jefferson - Joseph's Riverport BBQ; Junction - Lum's; Lockhart - Kreuz Market (been there a bunch); Lubbock - Tom & Bingo's Hickory Pit; Lufkin - Wade's; Luling - City Market; Marathon - Brick Vault Brewery & BBQ; Matagora - Coastal Que BBQ; Pecos - Pody's BBQ; Pharr - Smokin' Moon BBQ & Beer Garden; Plano - Lockhart Smokehouse; Richmond - Harlem Road Texas BBQ; Royse City - Smoke Sessions BBQ; San Antonio - Smoke Shack, South BBQ & Kitchen; Sisterdale - Black Board BBQ; Slaton - Pitforks & Smokerings BBQ; Smithville - Zimmerhanzel's BBQ; Sulphur Springs - Slaughter's BBQ Oasis; Wimberly - Creekside Cookers BBQ & Bar
My buddy in Austin said he hasn't heard of InterStellar but the list is causing a shit storm in apparently basing this year's list on "creativity" while he's hearing people say InterStellar sucks (I'm not buying it, but I'm about to look on their website to see what it is). I think Franklin's is kind of dissed at #7, but they know what they're putting out every day. Also, Kreuz was the only Lockhart place, but those are so old school, that they just are what they are (noting that a place called Lockhart BBQ actually made the list).
My buddy in Austin said he hasn't heard of InterStellar but the list is causing a shit storm in apparently basing this year's list on "creativity" while he's hearing people say InterStellar sucks (I'm not buying it, but I'm about to look on their website to see what it is). I think Franklin's is kind of dissed at #7, but they know what they're putting out every day. Also, Kreuz was the only Lockhart place, but those are so old school, that they just are what they are (noting that a place called Lockhart BBQ actually made the list).
I've only heard incredibly positive things about Interstellar. Haven't made it there yet since I don't have bbq often but it has been on my radar since they opened. They used to have a sandwich shop called Noble that was one of my favorite places in town. I miss their duck pastrami reuben.
My buddy in Austin said he hasn't heard of InterStellar but the list is causing a shit storm in apparently basing this year's list on "creativity" while he's hearing people say InterStellar sucks (I'm not buying it, but I'm about to look on their website to see what it is). I think Franklin's is kind of dissed at #7, but they know what they're putting out every day. Also, Kreuz was the only Lockhart place, but those are so old school, that they just are what they are (noting that a place called Lockhart BBQ actually made the list).
I've only heard incredibly positive things about Interstellar. Haven't made it there yet since I don't have bbq often but it has been on my radar since they opened. They used to have a sandwich shop called Noble that was one of my favorite places in town. I miss their duck pastrami reuben.
Word. I’ll try it next time I’m in Austin. I asked same buddy about LeRoy & Lewis, and he said he actually knows Leroy personally and what they’re doing (new school wise) isn’t a gimmick since he’s actually very good at OG TX BBQ and is more them trying stuff out. I’d like to hit them too.
I've only heard incredibly positive things about Interstellar. Haven't made it there yet since I don't have bbq often but it has been on my radar since they opened. They used to have a sandwich shop called Noble that was one of my favorite places in town. I miss their duck pastrami reuben.
Word. I’ll try it next time I’m in Austin. I asked same buddy about LeRoy & Lewis, and he said he actually knows Leroy personally and what they’re doing (new school wise) isn’t a gimmick since he’s actually very good at OG TX BBQ and is more them trying stuff out. I’d like to hit them too.
Post by Teddy Flair on Oct 21, 2021 12:04:57 GMT -5
Dry brined some beef short ribs overnight, seared them in a dutch oven and set them aside. Sauteed a mirepoix, added a little tomato paste, then deglazed with red wine. Let that reduce a little, added back in the ribs, topped up with beef stock and a couple bay leaves. It's all braising in a 275° oven right now, hopefully it turns out right
Dry brined some beef short ribs overnight, seared them in a dutch oven and set them aside. Sauteed a mirepoix, added a little tomato paste, then deglazed with red wine. Let that reduce a little, added back in the ribs, topped up with beef stock and a couple bay leaves. It's all braising in a 275° oven right now, hopefully it turns out right
Similar to daube but we’d use trinity instead of mirepoix. I found some king trumpet mushrooms today so I want to try something with those. Likely going into some kind of sauté.
Local and great former-ramen house Kin has gone to a fried chicken centric menu. We had it today. Special shit. Chicken was absolutely cooked perfectly without a drop of notable grease in the finished product. It was super crunchy (probably had some panko in the breading) with some type of chili paste-ketchup dipping sauce. I usually rep for Gus’s because it’s also so great. But this might even be better.
Dry brined some beef short ribs overnight, seared them in a dutch oven and set them aside. Sauteed a mirepoix, added a little tomato paste, then deglazed with red wine. Let that reduce a little, added back in the ribs, topped up with beef stock and a couple bay leaves. It's all braising in a 275° oven right now, hopefully it turns out right
Pretty damn good, not sure if it was worth all the effort lol
I freaking love micklethwait. Turkey at a bbq place is always underrated and theirs is great. They also do a pastrami that’s amazing. Distant relative is really good also. They do bbq with a west African twist. Definitely worth trying especially since their truck is parked at meanwhile brewing which is one of the nicer new breweries in town I think.
And instead of saying all of your goodbyes - let them know you realize that life goes fast - It's hard to make the good things last-you realize the sun doesn't go down - It's just an illusion caused by the world spinning round
I freaking love micklethwait. Turkey at a bbq place is always underrated and theirs is great. They also do a pastrami that’s amazing. Distant relative is really good also. They do bbq with a west African twist. Definitely worth trying especially since their truck is parked at meanwhile brewing which is one of the nicer new breweries in town I think.
Yeah. I like their shit a lot. I swear of the 2 days I go to ACL in any given year I go, I eat off at least 5 or 6 of their tri tip sandwiches on pistolettes. I’ve had them otherwise, but it’s a food highlight at that festival.
Dry brined some beef short ribs overnight, seared them in a dutch oven and set them aside. Sauteed a mirepoix, added a little tomato paste, then deglazed with red wine. Let that reduce a little, added back in the ribs, topped up with beef stock and a couple bay leaves. It's all braising in a 275° oven right now, hopefully it turns out right
Pretty damn good, not sure if it was worth all the effort lol
Local and great former-ramen house Kin has gone to a fried chicken centric menu. We had it today. Special shit. Chicken was absolutely cooked perfectly without a drop of notable grease in the finished product. It was super crunchy (probably had some panko in the breading) with some type of chili paste-ketchup dipping sauce. I usually rep for Gus’s because it’s also so great. But this might even be better.
The couple places I’ve been inside since I got back to town have required proof or negative tests to eat or drink or whatever. I’m sure some places are lax, but there’s decent enough mask compliance in most places I go to or shop at.