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Our latest project, the BITYMI Bakery Review, is just around the corner and we're coming soon to a bakery near you (if you live in the NYC area)! The first review will be up shortly here and will feature rankings of bakeries in the tri-state area. This project is just the latest in our conquest of all things baked:
One of my first entries on this site was devoted to chocolate chip cookies. In fact it was a lengthy piece on how I had perfected the ubiquitous treat. There was simply nothing more to learn...or so I thought.
Every Wednesday I pick up a copy of the New York Times. I do so because their Dining In/Out section is, in my opinion, the best in the country. Last Wednesday, while waiting for the husband to get out of a doctor's appointment, I found a newsstand and purchased the Gray Lady and went to a park to read.
Much to my surprise, the front page of the Dining In section was devoted to the triple Cs. The article is actually a fascinating read. It reinforced things I already knew and taught me a few things as well. Please, if you are a fan of chocolate chip cookies, give the article a read.
Anyway, a few things stood out in the recipe. One was that the recipe the article cites uses two different types of flour, neither of which is all-purpose. Another thing that stood out was that the dough should be refrigerated for three days (as opposed to my rule of 24 hours). And the last thing that stood out was the size. These are humongous cookies (3 1/2 ounces before baking).
I decided to give these cookies a try even though I am partial to my own perfected triple C. Find out the results, as well as the recipe, after the jump.
There was some exciting news in the loft this morning. That is a good thing because the news around here has been pretty bleak lately. My other half has been sick for some time and they (the doctors) cannot figure out what is wrong. On top of that, the cost of core baking ingredients used in most all recipes is skyrocketing.
But this morning something was brought to my attention that made my entire month. It appears that two THREE videos I made at the beginning of this year about a Panna Cotta Layer Cake are featured as favorites of Bon Appetit magazine's YouTube channel. That in and of itself is a great honor but becomes even more so when you realize how many favorites they have. Four!
That's right! Four favorites and mine are two of their favorites. That's 50%! And one of the other two is an interview with the Editor-in-Chief Barbara Fairchild.
This news pokes my toque off! Thank you, Bon Appetit!
In case they made a mistake and remove my videos from their favorites, I have screencapped it for your viewing enjoyment! Also, after the jump you can see the two videos that seemed to strike BA's fancy.
Oh, and BA, I am available to do anything for the magazine. I mean anything! I'll clean the coffee urns, organize the broom closet. Anything! Does Knowlton need his dry cleaning picked up? I'm your man!
You all are the brie's cheese!
Is that kissing butt? Perhaps it is. Consider my lips firmly planted!
Are you a New Yorker or someone who lives in the tri-state area who happens to love desserts? Have you ever wished that there was a place you could go to not only find out about where the best desserts were in the area but also a place where you could submit your thoughts on your experiences with such desserts?
Well, very soon you will have such a place. The BITYMI (pronounced Bity-me) Dessert Review will be up in a few weeks. And it's gonna be tasty!
Stay tuned
