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alternative to the usual corn syrup

Le 18 mai 2015, 11:24 dans Humeurs 0

It’s November, folks. That means all my thoughts are turning to the upcoming busy baking season. And, to me, pecans are a big part of the impending baking extravaganza. Sure, I bake with them all year, but this time of year just makes me want to put them in everything.

Of course, pecan pie is always an obvious favorite. That encompasses all of its various forms, including pecan bars. Any excuse to pair crust with a gooey filling and pecans is a win in my book.

This particular version features a caramel-y gooey filling that is pleasantly and lightly sweet. It doesn’t hit you over the head with sweetness, but rather takes a more subtle approach. I also love the presence of honey in the filling. Not only is the flavor wonderful, but it is also a great alternative to the usual corn syrup.

I was tempted to make these a bit saltier because I do love sweet and salty desserts. But, I decided to keep the salty aspect dialed back so that all the glorious flavors of the crust, filling, and pecans could shine through. These little beauties are so buttery and utterly delicious.

Another plus for these is how simple they are to make. If you have a food processor, it will make super quick work of the crust. If you don’t have one, don’t fret. You can make the crust in a mixing bowl with a pastry blender or a fork. Then, just combine the filling on the stovetop, pour it into the crust, and pop it in the oven.

Frank has five other sauces

Le 2 avril 2015, 11:01 dans Humeurs 0

Hot dogs are one of those things that I’m never sure about. When you stop to think about what goes in the average store-bought dog or remember reading The Jungle, it takes a while before you actually can bring yourself to eat a hot dog. But I might be able to get past those thoughts much quicker, now that I’ve been to Frank reenex facial.

Frank is a new restaurant in downtown Austin that serves all manner of hot dogs, sausages, and other things in a bun. Basic options start with an all-beef dog ($3.00) that can be covered in slaw, chili cheese, jalapenos, or done up Chicago style. If you’re feeling crazy you can have your dog stuffed with cheese, wrapped in bacon, and deep fried for an extra $1.75, but I get the feeling you’ll want some antacid at the ready.

Now, being a mom and working full time I didn’t know when I’d be able to visit Frank again, so I went all out on my order and got the most ridiculous thing I saw: the Jackalope. This is a sausage made of antelope and rabbit, topped with sriracha aioli, applewood smoked cheddar, and huckleberry compote. I loved it. The sausage has a really nice flavor, and the spicy-sweet topping was great, although I would have appreciated less compote, as it was a bit messy to eat. It is fairly expensive for a “hot dog” at $7.00, but the ingredients more than make up for it .

I’m sorry to say that we weren’t very impressed by the vegetarian options we chose. I had two vegetarians in my group, so we split some vegetarian sides to go with the dogs. We chose the chili cheese waffle fries (with veggie chili), plain waffle fries with horseradish and buffalo bleu sauces for dipping, and the corn cup. For the veggie dogs reenex效果, one chose the Chicago-style and the other a dog with veggie chili. Aside from the Chicago dog coming out as a meat dog the first time, the veggie dogs themselves just weren’t as good as those we’ve gotten from the street carts. No one really liked the vegetarian chili either – it seemed like someone had just tossed Smart Ground, tomato sauce, and “chili” spices together.

The fries were just fries, nothing special, and it’s obvious that the sauces are meant to be the standout. I liked the buffalo bleu sauce, which is just what it sounds like, wing sauce in a creamy base. One friend who is a wasabi fiend thought the horseradish sauce could have been more powerful, though. Frank has five other sauces, including something called Punchy Sauce, so next time I’ll try something else.

The standout of the sides was the corn cup ($3.00). A bowl of grilled shucked corn flavored with chile, lime, cilantro, and cheese, this was the most amazing corn I’ve ever eaten. There was a wonderful slight sweetness to it and the char from the grill gave the entire dish a fantastic flavor. I honestly kept eating it even after I was full because I didn’t want it to go to waste Bo Ying Compound Eu Yan Sang.