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United States, North Carolina, Carrboro, English, Paul, Male, 56-60, All Music, All Food.

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Sunday, January 09, 2005

Now that I have a tortenbodenteiler, I’m tempted to make any layer cake recipe that crosses my path. The February 2005 Cooks’ Illustrated taunted me with its article Perfecting German Chocolate Cake, and I submitted. Their tricks include substituting sour cream for buttermilk in the cake batter and lightly toasting the pecans for the filling. It amazes me how much a simple cake pleases. Noting that, I’ve decided to work on cakes this year. People will gladly eat your mistakes.   Also on the menu today – French onion soup and pea meal bacon panini. There were all those vegetable left over from the New Years feast. So, yesterday I picked up some oxtail and beef ribs to make some broth. The pressure cooker method is fast, but on a winter’s day (at least nominally, the temperatures have reached the low 70s every day since the year began) the aroma in the air of simmering stock adds a bit of comfort. Kinda like flannel sheets. 6 cups of that broth (and a half cup of brandy!) went into the soup and I just happened to have some pea meal bacon for the sandwiches.   10:55:36 PM    comment []

Now the cooking is finished. It will sit out tonight to bloom and acclimate to room temperature before I chill it for thin slicing tomorrow. Nice pea meal bacon with a hint of juniper. Mmmmm...   1:06:53 AM    comment []

A closer look   12:10:15 AM    comment []