The Spiral Dance

"Though both are bound in the spiral dance, I would rather be a cyborg than a goddess." - Donna Haraway

Posts tagged yum

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In other news, I made granola bars yesterday and they are amazing. This is the recipe I used as a base. I didn’t have oat flour, but I used oat bran and they turned out fine. For nuts and fruit, I used dried apricots, coconut, almonds, and flax seeds (which make me feel a bit like I’m eating birdseed, but they have an interesting texture). I also used brown sugar instead of white and maple syrup instead of honey. They’re a little too candybar-like; maybe I’ll leave the sugar and cane syrup out and cut back on the butter next time. Obviously, they’re not low-calorie, but at least they’re full of other good (and good-tasting) stuff. And they weren’t made in a factory.

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America's Test Kitchen: Foolproof Pie Dough

turnabout:

caro:

noraleah:

The secret is swapping out half the water for vodka. Yes. Vodka. The way it works is the liquid of the vodka helps you roll out a smooth, moist crust, but half that liquid (i.e., the alcohol) evaporates in the oven, leaving a dry and flaky crust. The alcohol also prevents too much gluten development when you’re rolling it out, which makes for a tough crust — helpful if you’re a bit hard on your dough, as I am.

As they say in a Fresh Air interview, you could use any alcohol; they suggest vodka because it’s flavorless (which is why M. and all cocktails geeks loathe it).

How about a bourbon pie crust? Terry asks.

Now you’re talking.

(America’s Test Kitchen has a pay wall. Recipe is available here.)

This is like putting lemon juice in pancakes, only way cooler.

Wow. Mind blown.

Must try this!

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