David Hammond wrote:PL, I think we (and I include justjoan in this group) may want to make a further distinction between cookies and bars. Bars are not supposed to crunch; it'd be weird if they did; they are clearly a kind of firmer cake.
theskinnyduck wrote:On the salmonella note, you also never eat homemade mayo? I grew up with homemade olive oil based mayo, grocery store mayos are like eating a popsicle when you want ice cream instead!
Dmnkly wrote:theskinnyduck wrote:On the salmonella note, you also never eat homemade mayo? I grew up with homemade olive oil based mayo, grocery store mayos are like eating a popsicle when you want ice cream instead!
At the risk of breaking the fourth wall of a carefully constructed (and highly entertaining) rant, Hammond digs many, many trenches, only a few of which he actually intends to still be defending in a week's time
At the risk of breaking the fourth wall of a carefully constructed (and highly entertaining) rant, Hammond digs many, many trenches, only a few of which he actually intends to still be defending in a week's time
David Hammond wrote:My sister-in-law in Colorado suggested a possible motivation for an inexcusable practice:
"While children are impatiently waiting for cookies to bake the inevitably stick their finger in the batter to have a taste, this taste is so good that they do it a second time, and then a third time. At some point they are caught and warned that they could get salmonella or worms if they eat raw batter. This knowledge really spoils the whole experience. When they grow up they soft bake their cookies to satisfy their inner child."
tyrus wrote:Or maybe there is a higher power involved? Was there such a thing as shelf-stable, soft and chewy, commercially produced cookies before the advent of partially hydrogenated oil? I'm not sure, it predates my eating experiences. Perhaps you should blame the food scientists for this trend?
David Hammond wrote:tyrus wrote:Or maybe there is a higher power involved? Was there such a thing as shelf-stable, soft and chewy, commercially produced cookies before the advent of partially hydrogenated oil? I'm not sure, it predates my eating experiences. Perhaps you should blame the food scientists for this trend?
Yet another reason to push for a constitutional amendment outlawing soft cookies: Partially hydrogenated oils will kill you.
David Hammond wrote:tyrus wrote:Or maybe there is a higher power involved? Was there such a thing as shelf-stable, soft and chewy, commercially produced cookies before the advent of partially hydrogenated oil? I'm not sure, it predates my eating experiences. Perhaps you should blame the food scientists for this trend?
Yet another reason to push for a constitutional amendment outlawing soft cookies: Partially hydrogenated oils will kill you.
justjoan wrote:but i think chewy, rather than crisp, probably applies more accurately to most good cookies.
justjoan wrote: i made a browned butter/brown sugar cookie this week with a coarse sea salt finish that probably is one of the best cookies i've ever had, and it fits this description. maybe next week some other kind of cookie will become my favorite..... jj
David Hammond wrote:justjoan, didn't you express to me, at the entrance to the LTHForum picnic a few years ago, that it really made you angry when people confused bars with cookies?
I remember that observation, as well as your comment that my World's Greatest Cookie was not, in fact, the world's greatest.
See, I'm paying attention. :wink:
DClose wrote:justjoan wrote: i made a browned butter/brown sugar cookie this week with a coarse sea salt finish that probably is one of the best cookies i've ever had, and it fits this description. maybe next week some other kind of cookie will become my favorite..... jj
justjoan, did you make it from a stand alone recipe, or is it just something you sort of created? I'd be interested in see a recipe if you have one - sounds great.
justjoan wrote:the only soft cookie i love is the snickerdoodle and it's definitely supposed to be soft.
nsxtasy wrote:And now, for the eleven-year bump:justjoan wrote:the only soft cookie i love is the snickerdoodle and it's definitely supposed to be soft.
I love GOOD snickerdoodles. Unfortunately, there are a lot of mediocre ones out there - too crispy, too stale, too sweet, too much cinnamon, etc. Today I bought a really great, perfect snickerdoodle, at Kaufman's: