Comments on: gut, and other ignored things

By: deb

deb — Thu, 07 Jul 2011 14:08:04 +0000

No, I made snacks. :)

By: Mirakol

Mirakol — Thu, 07 Jul 2011 02:56:36 +0000

Sooo…did you make cake balls with the scraps? :)

By: tracey

tracey — Fri, 28 Jan 2011 19:20:49 +0000

You have a gift with words! I’m hoping you have a career in writting :)

By: Michelle S.

Michelle S. — Sun, 14 Jun 2009 10:38:32 +0000

I’m sure this is two months too late, Ruby… but overbaked brownies and cookies make great ice cream sandwiches. Soften your favorite flavor and sandwich between extra crisp cookies/brownies then wrap tightly in plastic wrap and re-freeze. After a day or three in the freezer, the cookies will be nice and chewy with some crispiness!

By: Ruby

Ruby — Thu, 02 Apr 2009 13:26:43 +0000

Any suggestions for dry, overbaked brownie? Could I use the crumbs to make a crust for a cheesecake (never made cheesecake before but need to for a friend’s bday)?

By: rachel

rachel — Sat, 30 Sep 2006 13:21:22 +0000

that recipe doesn’t make sense at all! all that butter!!

By: Jennifer

Jennifer — Fri, 29 Sep 2006 17:23:19 +0000

I applaud your efforts and your belief in Ina. I am still trying to get over my anti-Ina-ness. I’m just not there yet, but some day….

By: deb

deb — Fri, 29 Sep 2006 16:26:09 +0000

Luisa – I just left you a comment that it always makes me want to throw a foot-stomping temper tantrum (something I was apparently famous for many, mnay years ago) when things go wrong in the kitchen. But I did what you said! However, I’m just crazy enough to go at this one again today, with my hard-learned lessons in tow. Wish me luck.

Claire – They don’t taste bad at all (except for the sweetness), which is why I am trying to salvage the good parts. With a dollop of icing, how bad could they be? The only thing they really offend is my inner perfectionist, but I guess that goes without saying.

As for pizza doughs, a few months back, I bought a special bread flour and tried to make pizza with it. The thing turned into GUM, nasty brown gum, in my food processor. Turns out, in a massive case of RTFM, I was only supposed to use one TABLESPOON of this additive for each cup of flour to bump up the gluten content. But, like you, at least it only set us back 10 minutes or so!

Jezzie – Cheesecake parfait sounds amazing.

Brilynn – Yes. Which is why I just throw them in the freezer. “I’ll use them ONE DAY,” I say, though we all know I’m lying. Alleves the guilt, though!

By: Brilynn

Brilynn — Fri, 29 Sep 2006 16:07:10 +0000

It always hurts me to have to throw away my creations even if I don’t like the taste or texture or appearance, or they’re burnt beyond belief…. I always shed a tear when I finally manage to put them to rest.

By: Jezzie

Jezzie — Fri, 29 Sep 2006 16:02:12 +0000

y’know what I did many years ago when this happened to me with a cheese cake that wouldn’t, couldn’t, was …break it up and make a parfait…parfait hides all sins :)
ps. I’ll eat your beautiful mistakes anytime!