debkitchen's Profile
Bittman's No Knead bread is out of the oven - anyone else?
My loaf was 210 when I took it out. I was going to wait until 220, something recommended to me in a bread-baking class for breads without eggs, sugar, etc. like this. But, it looked perfect - and tasted it, too!
Good Brunch Near Brooklyn Botanic Gardens
This (http://brooklyn.about.com/od/walkingtour1/ss/bbg_fallfoliage_2.htm) walking tour piqued my husband and my interest for this Saturday, but we'd like to get a nice brunch in first. Any suggestions?
Thank you.
Caramel filling for banana cupcakes?
I haven't tried this yet, but a blogger I read made a really innovative cupcake with a caramel topping. I bet this would work well. http://cupcakeblog.com/index.php/2006/09/caramel-apple-cupcakes/ She also has a lot of other great filling ideas, if you flip through her archives. I'm always inspired!
spaghetti squash?
I made this recipe from Gourmet last winter involving a slew of Moroccan spices (cumin, corriander, cayenne, garlic) with butter that was a cinch and also delicious. It's located over here: http://www.epicurious.com/recipes/recipe_views/views/106168. Loved it!
What do you use to poach eggs? [Moved from Cookware]
Question: I typically use Ginsu2's method, but often my eggs sink, so I'll use a non-stick pot then carefully remove them from the bottom in one piece and let them finish poaching, but I realize it's not going correctly. Does the sinking mean they're not fresh?
