Post by: kimmer on May 14, 2009, 02:50:41 AM
QUOTE
Oh, thanks a bunch for sending me to that site. Now all I can think of is brownies.... 
Well ... if you really want good brownies, skip Duncan Hines and try this easy, one bowl recipe from Baker's Chocolate:
BAKER'S ONE BOWL Brownies
Absolutely the best brownies I've ever made or tasted.
Tomorrow I'll share the link to a fantastic cake I baked.
Oh, and
... you're all welcome. 
Post by: krissel on May 14, 2009, 03:34:10 AM
Post by: Jack W on May 14, 2009, 09:29:04 AM
That sounds scrumptious!
I think I'll give it a try after I collect the pieces-parts.
Thanks, That bachelor in Akron
Post by: kcourt on May 14, 2009, 11:09:18 AM
They sound sinful - from a real chocolate lover. 
Kathy
Post by: kimmer on May 14, 2009, 11:38:24 AM
Bachelor Jack, when we were in our rental I had to spend a whole buck to buy a plastic micro bowl so I could make a batch of these. A whole dollar! hehehe
This past Tuesday I made this Jewish Pound Cake. It must have been good because all Mac came home with was my empty cake taker. No crumbs, no samples, no picture. Just loads of comments like, "Wow! Her best cake yet!" I'm gonna make another one in June for another group, and this time I cut and serve and make sure I get a small sample.
Post by: Xairbusdriver on May 14, 2009, 08:03:28 PM
QUOTE
Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into squares. Store in tightly covered container at room temperature.
First, can I just cool off with a glass of iced tea instead of sitting in a pan on that wire rack? Second, where did the "foil handles" come from? Are they built into the brownies somehow? Does "cut into squares" refer to the "foil handles" or the brownies? The only thing I really understand is the part about placing the brownies in a locked container! If I don't do this with all my favorite desserts, Judy will usually eat her and my share! 
Post by: kimmer on May 14, 2009, 09:13:32 PM
QUOTE(Xairbusdriver @ May 14 2009, 05:03 PM) <{POST_SNAPBACK}>
I'm not much of a cook, so I have some questions about that brownie recipe.
ABD, if you can fit into a pan, especially one resting on a wire rack, then skip the iced tea, fill the pan with cool water and dive in. 
Personally, I think Judy deserves your share as well as hers. After all, she puts up with you.
BTW, for those who want to try this recipe, I never line the pan with foil. I use baking parchment.
Post by: Jack W on May 17, 2009, 08:04:15 PM
I went out this afternoon and got the pieces parts for that Duncan Hines brownie recipe.
• 13" x 9" Pyrex pan
• Flour
• Pecans (altho not Duncan Hines)
• Vanilla
• Eggs
• Bakers unsweetened chocolate squares
I already had the sugar. Well, that was at least something.
Hey, it takes some doin' to stock up a bachelor pad. But it's fun!
Don't have time to make them tonight.
But maybe tomorrow or Tuesday.
I'm getting hungry just thinking about them!
I'll let you know how they turn out.
- Jack
Whoops, you can move this to the Community thread.
Post by: kimmer on May 17, 2009, 08:32:36 PM
Yeah, Jack!!!!! I'm proud of you!!!!!Can't wait to hear how they turn out -- and I'm betting they'll be great!
PS: Thread moved. Now get baking!
Post by: Jack W on May 18, 2009, 08:13:38 AM
This morning would have been a really good time to bake them. 38ºF outside.
Thank goodness it wasn't that cold inside!!!
Post by: kimmer on May 18, 2009, 11:37:41 AM
Post by: Xairbusdriver on May 18, 2009, 03:35:53 PM
The first (OK, two) criteria for be 'microwavable' is no metal and non-liquid absorbing material. For example, kiln dried pottery is usually OK, if you're sure there are no spots that might allow water into the clay. Water is one of the most reactive chemicals to microwaves. And it's obviously one of the most used in chemical in cooking, so anything that might trap water in it could easily break if heated too long, often before the item being heated reaches the stage you want. And the 'breaking' may be more like an explosion!
My real question is: will this recipe work in my Betty Crocker/Play School stove's oven?
I think I will simply maintain my status as the Official, Self-appointed, TS Dessert Taster. Please PM for my mailing address and pack items well and insulated, if needed. Thanks!
Post by: Jack W on May 18, 2009, 06:44:16 PM
20 minutes to go.
Now I have to figure out what to use for removing dish from oven
And what to use for a wire rack.
Be prepared I always say.
Post by: Jack W on May 18, 2009, 07:14:44 PM
If they taste half as good as they smell . . . . . .
I'll report later.
Notes to self:
1) Get some hot pads.
2) Get a cooling rack.
3) Get all ingredients together in advance. (You REAL cooks already know that one)
4) Chop up pecans in advance next time.
Do they smell good!!! Hey Jim, I'll bet even you could do this one.
Now you'll probably tell me you already are a gourmet cook!
How long do I need to let these morsels cool before I snag one and eat it???
Back later with a taste test report.
- Jack
Post by: Jack W on May 18, 2009, 07:36:16 PM
Since there were Al foil 'handles' in the Pyrex baking dish, I simply grabbed the handles and transferred the brownies onto a large plate. Of course the mass 'stress fractured' in the process. But the're going to get masticated anyway!
So now, it's 8:30 and I have a couple on a plate next to me.
Dive in Jack!!!!
They are SCRUMPTIOUS !!!!!!!
GOOD recommendation kimmer!
Although I knew they HAD to be good, with kudos coming from one of the best cooks here on TeeEss!
Thanks kimmer!
- Jack
PS Is there any way to combine the two threads? I screwed up as usual.
Go for it if so.
Post by: kimmer on May 18, 2009, 08:40:36 PM
And I'm delighted you enjoyed the stress fractured brownies. Now I'll have to think up something else with which to stretch your cooking abilities.
-kimmer
PS: Threads merged as you requested.
Post by: Jack W on May 19, 2009, 11:06:34 AM
But, I did have four (4) of them last night.
They were kind of misery size (2"x2"). I first had 2 (the ones that were on my plate when I wrote that last message.) Then I just HAD to go into the kitchen and snag two more! This am I slept in till 8 then took a bath.
Then I cooked some oats for breakfast to go with my Orange juice.
I always add brown sugar, then mix in Enlish Walnuts and Raisins.
Scrumptious and healthy except for the brown sugar. (But you gotta add that!)
Then I had to clean out and recharge my Hummingbird feeders.
When I was getting ready to write this reply, there was a knock on my door.
It was the FedEx lady delivering my new Sherwood RX-4105 100Wx2 Stereo FM/AM Receiver.
So I had to open that, but I had enough self-control not to hook it up yet. — Later.
Now the neighbors will know there really is somebody down here!
I'll try to be controlled, and never after 10:00 at night!
Oh Oh, I know those Brownies are in that container just waiting.
Might have to have a couple for lunch with a glass of milk!
Later people, Jack
Lunchtime!
Post by: kimmer on May 19, 2009, 11:14:16 PM
Oats and brown sugar - you sound like Sneakers.
So did you fire up the new Sherwood RX-4105 100Wx2 Stereo FM/AM Receiver and munch down on more brownies?
Post by: krissel on May 20, 2009, 02:45:12 AM
And darn it, all I can think of now is chocolate...
Post by: Xairbusdriver on May 20, 2009, 09:31:39 AM
As for how long to wait before eating brownies, my rule of thumb is: as long as one can be excavated from the baking pan, it's fair game! Makes no difference if they might be a little too 'flexible' to be held in the hand! Just dump the piece in a bowl (doesn't even need to be microwavable!) and go for it. It's even better if you can cool it off with a scoop of vanilla ice cream...
QUOTE
Hey Jim, I'll bet even you could do this one.
I restrict myself to spice cookies around Christmas. Don't want to give my wife too much competition...QUOTE
Now you'll probably tell me you already are a gourmet cook!
Never, in my life, have I (or my wife, for that matter) ever cooked (or even prepared/frozen/bought) a 'gourmet!' Are they in the fresh meat section of the grocery? Or is it some kind of vegetable?
Post by: Jack W on May 20, 2009, 10:28:49 AM
And none yet today at 11:25am.
I'll bet you all find that hard to believe! But lunch is coming soon!
Got the Sherwood all installed last night. Took a while, also had to install the CD player and the cassette tape.
Also hooked the audio from the TV up.
Haven't had time to play with it, still busy unpacking boxes and trying to organize.
Well, last evening for dinner, I fried up a couple of chicken thighs.
Whipped up a batch of instant (ok, I'm starting slow, the from real potatoes come later, so cut me some slack) mashed potatos, and had some creamed corn.
AND, I even made gravy! 4 ounces of milk, butter and 1/4 cup flour with a little S&P. Put in the skillet with the chicken drippings and simmered.
Not bad, but not anywhere as good as my ex-wife used to make.
I'll have to get some advice from you cooks out there for how to make good chicken and beef gravy.
All suggestions welcomed!
I have a beef roast in the freezer rarin' to get cooked, along with a recipe.
Good chicken, beef and pork gravy are at the top of my list, along with mashed taters!
Part ? in a series of z posts on bachelor gourmet
cooking :Where's that guy rolling in the aisles laughing: when you need him?Signing off for now. More trials, fun and tribulations later.
I'm really enjoying this bachelor life!
- Jack
Post by: pauline on May 23, 2009, 07:37:43 AM
500g/1lb 2oz potatoes, such as Maris Piper
50g/1¾oz butter
25ml/1fl oz double cream
salt and freshly ground black pepper, to taste
Method
1. Peel the potatoes and chop them in half.
2. Place the potatoes in a large pan of water over a high heat. Add a pinch of salt and bring to the boil.
3. Boil the potatoes gently until tender. When you can break the potatoes with a fork or cut them easily with a knife, they're done. Drain them in a colander.
4. Leave the potatoes in the colander until the steam has evaporated (about 3-4 minutes). If the potatoes are still wet when you start to mash, you will end up with watery mash.
5. Place the potatoes in a large bowl and mash them with a potato masher. The harder you work them, the lighter and fluffier they'll become. Don't use anything electrical. Electric whisks or food processors will ruin the texture. If you get tired, stop for a minute, shake your arms and then get back to it.
6. Once you're sure there are no more lumps in the potatoes, add the butter.
7. Mash the butter into the potato. Once it has melted into the mash, add a splash of cream. Mash again and check the consistency, adding more cream if necessary. Taste and add a bit of salt and freshly ground black pepper, to your liking. You can add ingredients to your mash to complement your dish. Try wholegrain mustard with lamb, horseradish with beef, chopped chives with fish and caramelised red onions with bangers.
Jack, i just love this recipe for purrrrrrrfect mash. It requires a bit more effort than tearing open a packet of instant but well worth it. it also benefits from giving your upper body a bit of a work out while mashing! Pauline ( will try to dig out an old recipe i have for gravy)
Post by: Xairbusdriver on May 23, 2009, 03:42:13 PM
May just be a 'trick' to sell 'ricers!' 
Of course, if you don't have a 'ricer' or even a 'masher,' you can always just pop a tater (large ones [Idaho?, Montana?
], of course, not those little red "new" potatoes) in the micro and cook them that way. Then, just take them out, spit it down the middle and make a few slices in the 'meat' and then dump on your favorite toppings; butter, pepper, salsa, pickle relish, chutney, you name it! Or put several of them on at once!
Post by: kimmer on May 23, 2009, 04:32:12 PM
QUOTE
Has anyone here tried using a 'ricer' instead of actually 'mashing' the cooked potatoes?
If you like really, really smooth mashed taters then a ricer is the way to go. That's what my mom used. When she was younger she used a wooden spoon and finished the whipping by hand, as she got older she used her electric mixer. My personal opinion is the more you rice, whip, let sit ... the colder the taters get and ickier they taste. Totally my opinion and I don't know anything about the starch and stuff. I just know what has worked for us ... but keep in mind that we also like our mashed taters slightly lumpy and hot (not spicy). So take my comments with a grain of salt.
I prefer to nuke my taters and do them with a hand masher to keep them slightly lumpy. I use minimal butter and wee amts of milk or cream, add in pepper and mash by hand. I'm afraid I don't measure so I can't give you amounts.
Oh, and I think (not sure) that Maris Piper would be similar to the Yukon Gold's sold here in the US. I like to use red taters too (sorry Jim), and I don't peel either one of these brands. I do peel the Russets.
Gravy ... I'm no expert -- that would have been my Aunt Grayce; but here's what I learned from her:
If you have juice from your meat, use it. If not then you need canned broth (and personally if it isn't Swanson's low sodium, I don't use it). Anyhow ... for the 2 of us:
1 Tbs butter, melted in 2 qt. sauce pan. Add 1 Tbs. flour and stir (a whisk is easiest, but you can use a spoon) until butter/flour mixture is golden brown in color (don't burn the butter).
Slowly add in the broth/juice from your meat (about 2 C worth), stirring constantly. I sometimes use 1 1/2 C of juice from the meat (or canned broth), and add 1/2 C black coffee, but not everyone likes that flavor. Add in some pepper (and salt if you are a salt addict). My mom often added a dash of garlic powder. Depends on your taste buds.
Bring to a slow boil, turn down heat and simmer and stir until the gravy is the thickness you like.
Post by: Jack W on May 23, 2009, 09:37:50 PM
QUOTE(kimmer @ May 23 2009, 05:32 PM) <{POST_SNAPBACK}>
QUOTE
If you have juice from your meat, use it. If not then you need canned broth (and personally if it isn't Swanson's low sodium, I don't use it). Anyhow ... for the 2 of us:
1 Tbs butter, melted in 2 qt. sauce pan. Add 1 Tbs. flour and stir (a whisk is easiest, but you can use a spoon) until butter/flour mixture is golden brown in color (don't burn the butter).
Slowly add in the broth/juice from your meat (about 2 C worth), stirring constantly. I sometimes use 1 1/2 C of juice from the meat (or canned broth), and add 1/2 C black coffee, but not everyone likes that flavor. Add in some pepper (and salt if you are a salt addict). My mom often added a dash of garlic powder. Depends on your taste buds.
Bring to a slow boil, turn down heat and simmer and stir until the gravy is the thickness you like.
Sounds good kimmer. I used way too much flour the last couple of times.
I'll try yours the next time.
One question: Is it a lot better to add the broth to the butter/flour, or can you do it the other way?
Second question: Do you ever add a little milk to the butter/flour?
Thanks, Jack
Post by: kimmer on May 24, 2009, 12:54:53 AM
QUOTE(Jack W @ May 23 2009, 06:37 PM) <{POST_SNAPBACK}>
One question: Is it a lot better to add the broth to the butter/flour, or can you do it the other way?
Better to add the broth to the butter/flour, otherwise you don't get the light browning of the flour -- plus you have to battle the flour lumps.
QUOTE
Second question: Do you ever add a little milk to the butter/flour?
I never have, but it sounds like a good idea. I would add it when I add the liquid and if you add more than a Tbs, add equally less broth/meat juice. You’d likely have a slightly creamier gravy. I'm gonna try this next time I do a pork roast. Good suggestion, Jack.
Post by: Xairbusdriver on May 24, 2009, 07:40:07 AM
QUOTE
Do you ever add a little milk to the butter/flour?
I always add milk! but it has to be in a thick walled glass that has come from the freezer. Root beer mugs work fine, if they are glass and don't have too much advertising on them, depends on how formal the dinner is. I try to keep several glasses in the freezer, just in case we have company, it's not polite to enjoy your ice-cold milk in front of guests. Besides, if you want a second glass, I'll need another frozen glass!In truth, I didn't grow up drinking from frozen glasses. My dear wife discovered my liking of extra cold, but ice-cube free (if I wanted it watered down, I'd...
) milk, when we were dating. She came up with the idea of keeping some short, but sturdy glasses in their frig. "The quickest way to a man's heart is through his stomach." 
Works for me! 
Post by: Jack W on May 28, 2009, 05:33:00 PM
How did they ever last that long??? And that was after taking two (2) over to my Ex last week. BTW, she loved them too. See, there are some things that we both like.Thanks kimmer for pointing out that recipe!!
Anyway, my best friend's birthday is tomorrow, and I've been invited! So I called him this am and asked it he thought that Joyce would mind if I brought over a batch of brownies with me. He said she would probably not want me to.
WE had a good laugh over that one. He asked if I just planned to drop them off and then leave. HaHaHa! FAT chance! He's a real joker.Anyway Skeeter and Joyce have been my best friends for quite a while. They both gave me a whole lot of support during my trials and tribulations of the last several month. But thank goodness I have learned to be thankful, and move on. Joyce makes beautiful wire-wrapped stone jewelry using gold and silver wire. I take pictures of them for her with my Canon PowerShot S2 IS digital camera, then print them out for her. She likes that.
Skeeter will be 62 tomorrow. Poor young guy! He and I have a lot of interests in common - archaeology, rocks and minerals, historical and archaeological research, and exploring. And we both like to eat greasy hamburgs.
So I whipped up another batch of brownies before dinner. It is much easier the second time since you know what to expect, and are better prepared.
Then what the heck. I decided to fix dinner. — 3 strips of bacon, 3 eggs over easy and a couple of frozen waffles with syrup of course, along with some Dole orange-pineapple juice. As you see, I always eat really healthy.
One of my favorite meals! Low calorie brownies and low cholesterol fats. But my blood cholesterol is lower than most. And my doctor is always astonished with my blood test results. Lots of hiking and other good activities. My other best friend passed away last year at 101 years old, just a couple of months shy of 102. He was our mentor in archaeology and history, and had an extremely active brain. Read a lot, and remembered most of it.
And, as James Bond says "You Only Live Twice". And, damned if I'm not going to enjoy it the rest of my shortened life.
I even ordered a Viewsonic VX2260WM 22" Widescreen LCD Monitor to replace my Sony Multiscan 400PS 19" monitor, even tho the Sony is still working great after 6+ years. It comes tomorrow, getting anxious!
LIFE IS GOOD!!!!
- Jack
Post by: kimmer on May 28, 2009, 06:04:23 PM
I'm so glad you are enjoying that brownie recipe. Have fun tomorrow, and wish Skeeter HB from us'n here in Oregon.
Breakfast for dinner works for me. I like breakfast ANY time of the day.
And I agree .. Life is good! ENJOY!
Post by: Jack W on June 14, 2009, 10:19:24 AM
made my fourth batch Friday!
I am becoming addicted.
Thank goodness I've been sharing the wealth with friends and family.
Otherwize my weight loss of 25 pounds would be for naught.
Thanks again!!!!!
- Jack
Post by: kimmer on June 14, 2009, 12:28:46 PM
Keep on sharing and baking and learning new things!
Post by: Jack W on March 22, 2012, 08:24:14 AM
I also have dabbled into substituting English walnuts for the pecans — also very good.
AND, my eldest daughter gave me a large bag of Black Walnuts for Christmas. (I store them in the freezer).
Made a couple of batches of 'Pecan' Brownies substituting them. Also very excellent! :yummie:
But, it's hard to beat the Pecan Brownies.
Jack
Post by: kimmer on March 22, 2012, 01:35:44 PM
Nice daughter to give you such a nummy gift! Would she like to adopt me for Christmas this year?
For those trying to follow the links in my original posts, I corrected them just a bit ago. I don't know why sites have to rearrange long standing pages.