waddleidoer's Profile
Kitchen emergency! WAY too much butter in my Gooey Butter Cake.
Well, I forgot I had used my last egg in my initial dough attempt, and due to that and lack of time, I didn't get around to Attempt #2 until today. Unfortunately, that meant the butter-overloaded dough had sat for far too long, so I threw it out and just started over. The dough is rising now. (And you can bet I triple-checked the ingredient quantities this time!) Thanks again, anyway, for your advice... the next time I commit such a blunder, I'll know immediately what to try!
Banh Mi Sandwiches
Caffe Fika at Smart Corner (City College Trolley Station) in downtown SD. Small, unassuming place with tasty and cheap banh mi sandwiches. They have a few reviews on Yelp:
http://www.yelp.com/biz/caffe-fika-san-diego-2
I've never tried their coffee, but the sandwiches have always been good.
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Caffe Fika
1088 Park Blvd, San Diego, CA 92101
Trip Report--Car Free Chowing in San Diego and a Lot of French Toast
Thanks, this was an enjoyable read. I have yet to visit about half the restaurants you listed. I'll make it a point to check them out soon! There are some pretty good eats to be found in the Hillcrest area; if you visit again, you can take Routes 3 (except on Sundays), 11, or 120 to Hillcrest from downtown. As for Barrio Logan, I'm a big fan of the La Fachada taco truck (especially the carnitas tacos)—and it's just a stone's throw away from the 25th & Commercial Trolley stop.
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La Fachada
20 25th St, San Diego, CA 92102
Kitchen emergency! WAY too much butter in my Gooey Butter Cake.
Thanks! That sounds like a great place to start. Do you think it's okay to add the additional flour, sugar, milk, etc. to the dough even if the original quantity has already essentially finished rising? (Non-risen dough + risen dough = OK?) Well, I'll give it a shot regardless. Can't hurt! Thanks VERY much for your help.
Kitchen emergency! WAY too much butter in my Gooey Butter Cake.
Ahem. I need some advice, please! Tonight I decided to make the Gooey Butter Cake as blogged about on Smitten Kitchen ( http://smittenkitchen.com/2010/03/st-louis-gooey-butter-cake/ ), originally from the NYT/Molly Killeen. The recipe calls for 6 TB of butter in the dough and 12 TB of butter in the gooey butter topping. I left two sticks of butter on my counter to warm to room temperature. A few hours later, I started making the dough and really, really stupidly wasn't thinking, and proceeded to add the ENTIRE TWO STICKS of butter into the dough—that's 16 TB as opposed to the 6 TB that the recipe actually calls for! Even more stupidly, I didn't realize what I had done until a few hours later (that is, now). I was sitting here, patiently waiting for my dough to finish rising, when it suddenly dawned on me: "Wait, where's the butter for the gooey BUTTER topping?" Horrified, I checked the recipe and realized what I had done.
So here's my question. As a relatively novice baker (clearly!), I'm unsure as to whether I should just cut my losses and ditch the dough, or whether I should plug ahead and make the topping and attempt to finish making a VERY buttery cake. Do you think the 10 TB of extra butter in the yeasty dough will create an unsalvageable, exceptionally greasy final result? Or will it just make my cake extra heart-stoppingly rich? I'm stuck and need to decide what to do within the next hour or so... any advice would be greatly appreciated!
Mini cheesecake bites for frozen yogurt - where to buy?
I love making frozen yogurt (thank you, David Lebovitz). Plain tart frozen yogurt topped with fruit—delicious! However, I especially enjoy my frozen yogurt topped with mini cheesecake bites. You know, the kind you get at places like Yogurtland (see photo). Any idea as to where one can buy these cheesecake bites? The closest thing I've been able to find are those Sara Lee cheesecake bites, which are decent—but I prefer the smaller size and thin "crust" coating of the cheesecake bites available at yogurt places.
Thanks in advance for any tips...
Padrón peppers at Portland Farmers Market (PSU)
Perfect. Thank you! I'm very excited to try these.
Wonder if I'd be able to grow the peppers in my California apartment building...!
Padrón peppers at Portland Farmers Market (PSU)
I'm currently visiting Portland (for the first time!) and am planning to go to the Portland Farmers Market at PSU before I leave on Saturday afternoon. My coworker has been raving about the Padrón peppers fried in olive oil and sprinkled with sea salt. He said I should be able to find them at the Farmers Market. I don't want to miss these peppers—they sound absolutely delicious! Will I spot them easily just by wandering through the market, or should I keep my eye out for a particular booth?
Other recommendations for the Farmers Market are also very much appreciated!
Best Fried Thang Evar
This may not necessarily be the best fried thing *ever*, but for my personal nostalgia + taste, my mother's version of mozzarella sticks can't be beat. We called them string cheese rolls—string cheese sticks cut in half, wrapped in spring roll shells, then deep fried in a pot of vegetable oil until the shells turned a crispy-crackly golden brown and melted cheese started oozing out the ends. Dip the piping hot string cheese rolls in a bowl of fresh spicy pico de gallo... talk about heart-cloggingly delicious!
What is your favorite spaghetti sauce ina jar?
Another vote for Newman's Own. Sockarooni is my personal favorite as well. Although—I first tried Newman's Own sauce years ago while cooking dinner for a small get-together. I don't remember whether I added any extras to the sauce (I think it was the Sockarooni flavor), but I do remember it was absolutely delicious. So I eagerly bought more NO sauce a few weeks later, but to my dismay it was never quite as good as it was that first night. Hmm. Still decent for a jarred sauce though.
Worst tasting snacks - ever!!!!
I've only tried the strawberry SoyJoy bar because I've been told it's the best one, and, well, I'm not in any hurry to try the other flavors. Really, the strawberry SoyJoy wasn't terrible. It tasted rather like a really dry, really bland Fig Newton. But it's not anything I'd waste my money on and I'd rather grab a granola bar or a piece of fruit if I want a light snack.
Funny story about the ad agency, though. Were they involved with SoyJoy's packaging design at all? I do like their packaging...
i top my pancakes with...
Whipped cream with blueberries/strawberries/raspberries (or whatever berry is available)—once I added some olallieberry syrup—yum!
San Luis Obispo - Profile
I too would love to hear more about this new restaurant. I don't live in SLO anymore, but I used to work next to Calago—I remember they were repainting their siding & trim not too long before they closed. I didn't know a new restaurant had opened there—I'll try to check it out the next time I'm in SLO. I do hope Profile is able to do some good advertising. That location's rather inconspicuous if you're not already aware there's a restaurant there.
