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Why do my cookies and brownies turn out cake-like?

I don't bake often, but lately when I've tried, my cookies and brownies have turned out more cake-like than cookie or brownie-like. I've got all new ingredients, followed several different recipes closely, and I keep getting the same bread-y texture.

I must be doing something wrong, but I don't know what. Any ideas?

Apr 22, 2011
andy54321 in Home Cooking

Bye bye Tonga Room

Crappy food, bad drinks and abysmal entertainment in one of San Francisco's top hotels? The owners certainly know those things are perfect ingredients to drive a foodie city to outright ambivalence about a retro gem of kitsch for which it might otherwise put up a major fight.

It's a conspiracy, I tell you!

May 27, 2010
andy54321 in San Francisco Bay Area

Does good butter matter? If so, what to get in San Francisco?

Does good butter make a big difference for everyday cooking? If so, what should I pick up at Trader Joe's, Safeway of Lucky? Or should I really spring for the stuff at the fancy cheese shop?

I sometimes make a simple brown butter and sage sauce and toss it with some pasta and parmesan. I always wonder if I should spring for something more than the Challenge brand. I never see cookbooks mention the quality of butter. But...

In Adam Gopnik's book 'Paris to the Moon,' he mentions an American chef apprentice a Michelin rated restaurant. Probably talking pastries, the aspiring chef gestured to some French butter and said something like, "This ain't no Land O'Lakes." Since then, I've always wondered if I'm really missing out on something special.

Nov 09, 2009
andy54321 in San Francisco Bay Area