tag:blogger.com,1999:blog-1134384403689315687.post1195259576469146424..comments2024-02-26T02:53:40.061-05:00Comments on Food Network Musings: Ina Goes Local Suehttp://www.blogger.com/profile/02284023935180677683noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-1134384403689315687.post-73765987795319770972013-04-24T21:17:15.365-04:002013-04-24T21:17:15.365-04:00ALY!
You can totally substitute TWO 8” x 8” pans f...ALY!<br />You can totally substitute TWO 8” x 8” pans for one 9” x 13”. I’m not surprised they were a “bit” undercooked in the middle. Actually, I often do the REVERSE. Many times when a recipe calls for an 8” x 8” pan, I use a 9” x 13”. That way I can stretch the recipe a bit more and get thinner blondies or brownies. (I do reduce the cooking time.)<br /><br />About the caramel sauce. That bad stuff is hidden in so many places that it’s good to control it when we can. <br /><br />Dear sweet Ina…yeah, it’s fine that she doesn’t know the difference between a post or a blog…as long as she keeps her recipes straight.Suehttps://www.blogger.com/profile/02284023935180677683noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-87511545834116587372013-04-24T17:19:18.682-04:002013-04-24T17:19:18.682-04:00I made those brownies for a gal's night last y...I made those brownies for a gal's night last year and they were delish - but came out like a molten cake (probably because I used an 8x8 pan). Lesson learned - when Ina speaks, I'm listening and following instructions EXACTLY.<br /><br />I tend to make my own caramel sauce - so simple and I try to avoid the additives and all things HFCS. <br /><br />RE: the blog - I totally get it *LOL*. I don't think she understands that writing a blog is different from writing a blog POST tho. I do think the girls in her office know the difference. Sweet woman - just needs a bit of blogger coaching. :)Aly ~ Cooking in Stilettoshttps://www.blogger.com/profile/04494925274710965871noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-41895160296968120432013-04-12T12:59:24.691-04:002013-04-12T12:59:24.691-04:00Hey Em,
The one is Chicago IS the one in Palm Spri...Hey Em,<br />The one is Chicago IS the one in Palm Springs. It's really amazing and kind of scary looking in a way, because it's done on such a large scale.<br /><br />Caramel is tricky, but its rewards are great. It's sooo good!Suehttps://www.blogger.com/profile/02284023935180677683noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-85958305390091496512013-04-08T23:06:23.286-04:002013-04-08T23:06:23.286-04:00That Marilyn statue is huge!
They don't have t...That Marilyn statue is huge!<br />They don't have the one in Chicago anymore.<br /><br />I always have trouble with my caramel separating. Sometimes it happens, sometimes it doesn't. So frustrating. Emilyhttps://www.blogger.com/profile/17204776831565649927noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-23888518920473302922013-04-08T14:13:20.762-04:002013-04-08T14:13:20.762-04:00Hi Rach,
To tell you the truth, the Palm Springs M...Hi Rach,<br />To tell you the truth, the Palm Springs Marilyn statue is SO kitsch that it’s almost scary. And it is incredibly huge.<br /><br />I totally forgot about chocolate covered pretzels. I can definitely stand those, although they aren’t my first choice. <br /><br />It’s funny. Making caramel is simple, but it isn’t EASY. And it’s one of those things that you have to pay complete attention to. I get that buying a jar of caramel is easier (and those Fran’s people are so nice), but I just can’t help feeling that it takes away from one’s homemade efforts if you pour gobs of store-bought caramel sauce over.<br /><br />Hey Tom,<br />You’re right about the brownies, I think. And she did say she’s been making them for ages.<br /><br />I like it when Ina showcases her friends. At first I was going to say “fancy friends”, but I don’t think the guy trudging into the ocean is particularly fancy. Remember that oh so chichi lighting guy, who put twinkling lights all over the yard, when Ina was entertaining a two year old? (Maybe one year old, actually.) That was a little annoying. <br /><br />But, in general, I would only be bothered if Ina had friends with mediocre businesses - if they ran a Burger King or sold Strawberry Quik (which DOES have its place on Valentine’s Day). But, actually, that short clip about the salt guy was really interesting. It’s so easy to forget or just not realize that sea salt really does COMES FROM THE SEA! <br /><br />I’m so wishy washy about additives. I’m happy they’re not in that caramel sauce that Ina was using, but when I bought Kosher salt with no additives, I couldn’t stand it! Now I use that one for scrubbing pots and have gone back to my good old Morton Kosher salt in the blue box. <br /><br />Oh, and in the brownie recipe, Ina says to use a sea salt like Maldon’s. So I guess she’s open to other varieties. <br /><br />PS I'm so glad you don't think I'm insane for flinching when she says "blog" for "blog post".Suehttps://www.blogger.com/profile/02284023935180677683noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-90723049163148692822013-04-08T12:58:59.985-04:002013-04-08T12:58:59.985-04:00This looks like Ina's usual brownie recipe but...This looks like Ina's usual brownie recipe but cut in half (she usually makes them in a half-sheet pan). I'm not quite sure how I feel about Ina promoting her friends on the show. It would be one thing for her to show the guy making salt and then say something like, "while it's nice to buy local specialty products, you can use any salt that doesn't have additives. Just check the label." <br /><br />As for the blogging thing, I know she's had at least one blogger on her show -- you'd think she'd know better!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-346104726233145022013-04-08T09:42:16.958-04:002013-04-08T09:42:16.958-04:00I saw that statue in the feed and I thought the po...I saw that statue in the feed and I thought the post might be about Chicago. The Marilyn statue is Chicago always kind of gives me the creeps.<br /><br />Funny you should mention liking sweet in the savory. I hate raisins most of the time, but I do like them mixed in with savory foods. (Please leave them out of my desserts though.) When it comes to salt in my sweets, I am picky. I love a good chocolate covered pretzel, but bacon and chocolate just don't work well together. No matter how many times I try it, I just don't like it. <br /><br />I have made enough failed caramel recipes to occasionally use a jar of sauce. I never burned myself, but I burned some sugar to the bottom of a pot now and then. I think my use of a jar depends on both time, and how much the caramel itself is featured in the recipe. The Short (dis)Order Cookhttps://www.blogger.com/profile/05510572788683143569noreply@blogger.com