Recent Comments:
Slashfood Talks: Nicole Weston of Baking Bites {Slashfood}
Mar 4th 2008 3:43PM Aww... you guys are just too sweet.
All the Baking you can get in one Bite - BakingBites {Slashfood}
Apr 16th 2007 11:29PM Thanks, Blair!
Fat free, microwave potato chips {Slashfood}
Feb 15th 2007 4:24PM I'll work on it, Dan - but no promises on a timeline!
Add flavor to coffee, tea with Bada Beans {Slashfood}
Dec 31st 2006 1:24PM Cybele - Mine were actually a sample, so I'm not quite sure where they're available yet. I suspect that they company wants to try and roll them out to more stores this spring, so just keep an eye out.
Cooking Live with Slashfood: Homemade Apple Pie {Slashfood}
Dec 23rd 2006 8:49AM If the crust cracks, it sounds like you're not sealing it well at the edges. Try using a fork to create a firm seal. If the crust is cracking in the center for some reason, I suggest using a different recipe (like this one, for example), because a pie crust shouldn't crack.
A molecule of chocolate {Slashfood}
Dec 23rd 2006 7:52AM Thanks for the correction, Berkana. The only reason I used the word "ion" is that the chocolatier did and I wanted to make sure I didn't misrepresent his intentions with the chocolate. I'll leave it as it is in the post - but any science students reading this should pay attention to the comments, not to a chocolatier's description of a molecule made of truffles. =)
Oven Baked Latkes for Hanukkah {Slashfood}
Dec 21st 2006 8:19AM Harlan - It doesn't sound like you greased your pan. You could also use parchment paper to line it, but nonstick baking sheets aren't usually as nonstick as they promise. Plus, the small amount of oil used helps these to brown, so it really is a necessary step in making these.
Food Porn: Cinnamon Bun Bread {Slashfood}
Dec 20th 2006 9:28AM I've found that they're more likely to stock them around the holidays than at other times of the year. If there's a Cost Plus World Market in your area, they seem to carry cinnamon chips regularly, as well. You can also by them online: http://www.kingarthurflour.com/shop/landing.jsp?go=DetailDefault&ref=ti&id=1604&gclid=CL-i766goYkCFQEBYQodLE3bOg
Food Porn: Cheddar and Cranberry Cookies {Slashfood}
Dec 19th 2006 12:02AM I've found that a lot of shortbread recipes make very crumbly dough. Chilling should help you shape it before freezing, and once it's in a solid log, it should be easier to slice. Good luck!
Take the foodie quiz {Slashfood}
Dec 18th 2006 11:59PM Dave - I, too, went wrong because I felt their salads were minging. I think that there should have been two 3-point answers for that question.
