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Something I used to enjoy as a periodic treat was two-bite brownies.

I don't have a particularly sweet tooth........but once in a while, they were nice with coffee or hot cocoa.

But in recent years, I've noticed not only has the price gone up, but the freshness has gone down.

For ~$7 they are generally on the dry side.........and not all that pleasing.......

So what's someone who knows how to cook supposed to do..............well:

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'

Homemade two-bite brownies.....infused with mint, chocolate chips, and rich cocoa powder. Baked 1M under, so they maintain an ultra-moist centre.

Quite easy recipe.....total prep and bake time under 25M

Something like $11 to make, but I got 28 out of a batch.
 
Yeah, the pasta part under the beef is very saucy, though the pasta itself has absorbed a bunch of it. I stirred it all together before putting it on the plates, but did it at the last minute to avoid cooking the beef any further.
 
Time to revive this thread.

Friday's Dinner was scratch made Caesar Salad, featuring mixed leaves, homemade croutons, roasted off in just as hint of bacon rendering, some olive oil, oregano and garlic salt, bacon, and a homemade
dressing featuring lemon juice, lemon rind, freshly grated garlic, olive oil, worsterschire, and freshly grated parm, all with curls of fresh parm o'er the top, and lemon wedge.

DSC05188.JPG
 
Time to revive this thread.

Friday's Dinner was scratch made Caesar Salad, featuring mixed leaves, homemade croutons, roasted off in just as hint of bacon rendering, some olive oil, oregano and garlic salt, bacon, and a homemade
dressing featuring lemon juice, lemon rind, freshly grated garlic, olive oil, worsterschire, and freshly grated parm, all with curls of fresh parm o'er the top, and lemon wedge.

View attachment 640443
No anchovies in the dressing? I find them hit and miss. Quality matters! So it might be better to exclude
 
No anchovies in the dressing? I find them hit and miss. Quality matters! So it might be better to exclude

No one else in the household would touch them.

I like the umami factor; but W sauce does have anchovy in it, so affords some of the same notes.
 
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