Comments on: penne à la vodka + belgian brownies http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored/ Mon, 21 May 2012 09:48:34 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Kristen http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored/#comment-1829306 Kristen Thu, 03 May 2012 14:15:36 +0000 http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored#comment-1829306 Sarah, Don't worry! It happens to the best of us! Now that you know what can happen, you can take steps to make sure it doesn't happen again. Next time do one (or both) of these two things: 1. Wait for the batter to cool a bit more, warm enough to touch can be a good rule of thumb 2. Temper the eggs - google this and you can find great how-to websites and videos on youtube. Sarah,

Don’t worry! It happens to the best of us! Now that you know what can happen, you can take steps to make sure it doesn’t happen again. Next time do one (or both) of these two things:
1. Wait for the batter to cool a bit more, warm enough to touch can be a good rule of thumb
2. Temper the eggs – google this and you can find great how-to websites and videos on youtube.

]]> By: Jess http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored/#comment-1681261 Jess Sun, 11 Mar 2012 16:17:09 +0000 http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored#comment-1681261 These brownies came out really greasy. Any thoughts about what went wrong? They tasted okay, but really not great at all. I feel like maybe my butter and chocolate didn't melt together right or something. These brownies came out really greasy. Any thoughts about what went wrong? They tasted okay, but really not great at all. I feel like maybe my butter and chocolate didn’t melt together right or something.

]]> By: Melissa http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored/#comment-1675077 Melissa Fri, 09 Mar 2012 15:56:10 +0000 http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored#comment-1675077 I love this recipe, but my partner is, gasp, lactose intolerant. Does anyone have any suggestions on how to adapt this to his needs? I love this recipe, but my partner is, gasp, lactose intolerant. Does anyone have any suggestions on how to adapt this to his needs?

]]> By: Sarah h http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored/#comment-1608708 Sarah h Wed, 15 Feb 2012 03:06:42 +0000 http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored#comment-1608708 Am i the only one who had scrambled eggs after i poured the eggs into the chocolate mixture? Because i am very, very sad now, after following directions to a T, to have failed miserably. I dont even have the motivation to continue. :( Am i the only one who had scrambled eggs after i poured the eggs into the chocolate mixture? Because i am very, very sad now, after following directions to a T, to have failed miserably. I dont even have the motivation to continue. :(

]]> By: *Stacey* http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored/#comment-1546831 *Stacey* Tue, 31 Jan 2012 19:40:57 +0000 http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored#comment-1546831 I made this last night for dinner and it was simply wonderful. I swapped out the chicken stock for vegetable stock and also put in an extra garlic clove. This dish is so rich and tasteful. It will definitely be a staple in my home. I made this last night for dinner and it was simply wonderful. I swapped out the chicken stock for vegetable stock and also put in an extra garlic clove. This dish is so rich and tasteful. It will definitely be a staple in my home.

]]> By: Molly http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored/#comment-1517612 Molly Mon, 23 Jan 2012 13:30:50 +0000 http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored#comment-1517612 Absolutely amazing! I made the pasta and the brownies for a dinner party last night and they were both a big hit. I was in the mood for something spicy so I chopped and browned one package of spicy italian sausage in a cast iron skillet then added to the sauce as it simmered, before adding the heavy cream. The brownies are incredibly rich so I served them with fresh strawberries to balance the meal. Absolutely amazing! I made the pasta and the brownies for a dinner party last night and they were both a big hit. I was in the mood for something spicy so I chopped and browned one package of spicy italian sausage in a cast iron skillet then added to the sauce as it simmered, before adding the heavy cream. The brownies are incredibly rich so I served them with fresh strawberries to balance the meal.

]]> By: deb http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored/#comment-879598 deb Fri, 02 Sep 2011 20:02:50 +0000 http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored#comment-879598 Rachel -- No reason not to swap out the chicken for vegetable. Rachel — No reason not to swap out the chicken for vegetable.

]]> By: Rachel http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored/#comment-879480 Rachel Fri, 02 Sep 2011 19:26:33 +0000 http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored#comment-879480 I wonder, would vegetable stock suffice in this recipe? I'm vegetarian so I have limited options. I wonder, would vegetable stock suffice in this recipe? I’m vegetarian so I have limited options.

]]> By: M http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored/#comment-845458 M Fri, 19 Aug 2011 05:26:26 +0000 http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored#comment-845458 This is a fabulous recipe for people who're not a big fan of red tomato sauce. I ended up using 28oz can of crushed tomato since I couldn't find a 32oz can at the store. I didn't think it would affect the flavor of the sauce since I always find tomato to overpower other flavors. This is also a good recipe for people who are tight on budget. And oh, the shallot is a must - it creates a sweet base and compliments the edge of tomato and vodka. Wonderful dinner. This is a fabulous recipe for people who’re not a big fan of red tomato sauce. I ended up using 28oz can of crushed tomato since I couldn’t find a 32oz can at the store. I didn’t think it would affect the flavor of the sauce since I always find tomato to overpower other flavors. This is also a good recipe for people who are tight on budget. And oh, the shallot is a must – it creates a sweet base and compliments the edge of tomato and vodka. Wonderful dinner.

]]> By: Alice http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored/#comment-717915 Alice Sun, 12 Jun 2011 10:13:46 +0000 http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored#comment-717915 Oh my gosh - I just made this pasta and it was DIVINE. I have to admit I was skeptical - I just couldn't envisage what about tomato + cream + vodka could be that amazing. But it had an umami note to it that was just so moreish. I halved the chicken stock as others have recommended - the sauce was still quite runny but I felt as though it was the right texture as it really coated every strand of pasta. Also, substituted penne for spaghetti and it still worked brilliantly. Oh my gosh – I just made this pasta and it was DIVINE. I have to admit I was skeptical – I just couldn’t envisage what about tomato + cream + vodka could be that amazing. But it had an umami note to it that was just so moreish. I halved the chicken stock as others have recommended – the sauce was still quite runny but I felt as though it was the right texture as it really coated every strand of pasta. Also, substituted penne for spaghetti and it still worked brilliantly.

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