Edibabble

There’s something special about good pancakes and something not-so-special about not-so-good pancakes. I was raised on Bisquick and that can be good, I guess. But I was also raised on corn syrup instead of maple, and that’s, well, not-so-good. So when I saw Alton Brown’s Good Eat’s episode on flap jacks, I decided to give it a try, and I think the result is good, diner-style pancakes…

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The holiday season is upon us. I’ve been wanting to make some kind of candy this year to contribute to the traditions. Pastry Pal’s Almond Brittle looks amazing, so I though I would give it a try. My understanding is that brittle is almost entirely about the process and technique. Normally I would go Alton Brown and get an understanding on the molecular structure of sugar and follow his approach. But Irina’s method seemed easier, so there you go. Continue reading