ashnistrike: (Default)
[personal profile] ashnistrike
I'm neck deep in terrifying Deep Roots edits, but wanted to share a couple of posts elsewhere:

I joined Fran Wilde and Aliette de Bodard for the latest episode of Cooking the Books. Also on their site: the long-awaited honeyed saltcake recipe! 

Petra Mayer interviewed me for the NPR Books blog. I may have squeed a little, because NPR.

Date: 2017-05-17 05:42 am (UTC)
heron61: (Default)
From: [personal profile] heron61
The honeyed salt cakes were interesting and odd but good. Of course with my household of numerous food allergies (dairy for me, gluten for one partner, sunflower seeds for the other - at least none of our current set of cats have any), I made one set with standard flour and the other with my usual mixture of 2/3 America's Test Kitchen GF flour blend & 1/3 almond flour.

The gluten containing ones were good (if salty, and when I make them again, I'll omit the salt sprinkled on top), but attempts to make individual cookies failed utterly, and they melded into a somewhat shapeless mass that cut nicely into bar cookies.

The GF ones adhered to the pan moderately firmly, and became a single bar cookie that completely filled their pan.

They were quite easy to make, and I did have much fun bringing a pan of each to my partners with the cry of "Deep One cookies!"

The one downside was the necessity of having to drink a truly impressive amount of water afterwards.
Edited Date: 2017-05-17 05:45 am (UTC)

Date: 2017-05-24 07:01 am (UTC)
heron61: (Default)
From: [personal profile] heron61
I tried another batch, and found out why my first batch spread out so much - when making them, I microwaved the butter until it was pretty soft and also microwaved the honey until it was warm, so it would pour easier - this time I just barely softened the butter and left the honey alone, and the result was soft cakey cookies that were utterly delicious (I used 1.5 tsp of salt, and spinkled less on top). My partners are a bit less enthused, but now I have a new regular snack.

Date: 2017-05-28 06:50 pm (UTC)
eagleoftheninth: (Default)
From: [personal profile] eagleoftheninth
Woooo! Just found this!

I am DEFINITELY gonna make these. Hey, question; Aphra mentioned using a bit of rendered chicken fat. I don't think I could get that, but I can get beef or pork dripping; any ideas on whether those could be incorporated? And if so, how?

Date: 2017-05-30 08:32 pm (UTC)
eagleoftheninth: (Default)
From: [personal profile] eagleoftheninth
About the texture of softened butter...Pork dripping would probably work best then. Beef dripping is a good deal harder and doesn't seem to soften well-don't ask me why but it just goes from solid to liquid without reaching 'spreadable goo'.

Also I have to say I think Aphra is probably in the right here, even without trying the recipe. A bit of meat fat makes everything better. :D


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