Comments on: Just Dessert

By: Bryan

Bryan — Sun, 15 Jun 2008 17:39:30 +0000

It’s amazing how much texture adds to taste.

By: hipparchia

hipparchia — Sun, 15 Jun 2008 06:59:04 +0000

yep. i’ve tried all the “stretchy” substitutes. they’re all useless. wrong flavor, wrong texture, wrong everything.

pie crust, biscuits, cookies, cakes, quick breads, whatever is flaky or quick-rising doesn’t really take advantage of the gluten, so all you have to try to mimic then is taste. sorghum flour works well in sweets [i’ve only tried it in cookies so far, no cakes], and garbanzo/fava flour works well in some of the more savory items.

By: Bryan

Bryan — Sun, 15 Jun 2008 05:36:17 +0000

Given that gluten is the “plastic” that makes the bubbles happen, it’s matzoh or nothing.

By: hipparchia

hipparchia — Sun, 15 Jun 2008 05:28:45 +0000

actually, cake flour isn’t too difficult to substitute for. bread flour otoh, hopeless cause. ask me how i know this.

By: Bryan

Bryan — Sun, 15 Jun 2008 04:09:59 +0000

I would have to do this at my Mother’s and she would make a point of reminding that she can’t have it, but it’s perfectly all right if I mess up her kitchen.

She is definitely not into substitutes – she says, with justification, that she knows what the real thing should taste like, and the substitutes just don’t get it.

By: hipparchia

hipparchia — Sun, 15 Jun 2008 02:43:15 +0000

me, i can have everything there, every single item. i’ve even got a decent substitute for cake flour.

what i haven’t got is someone who’ll make this for me [and buy all the ingredients too].

By: Kryten42

Kryten42 — Sun, 15 Jun 2008 01:21:35 +0000

Sorry Steve, and all! I feel your pain, truly!

I can tell you that when I last had it many years ago… it was just amazing! *sigh* I wish my taste buds had no memory! 😉 LOL

I am not sure if it’s worse to have never tried it, or tried it and never having it again! 🙁 One thing I have discovered is that pure vanilla extract makes the best sugar substitute, albeit a bloody expensive one!

Life really sux at times! Oh well… LOL

By: Bryan

Bryan — Sun, 15 Jun 2008 00:25:03 +0000

Most really good things are usually not without a price.

By: Steve Bates

Steve Bates — Sat, 14 Jun 2008 22:54:29 +0000

Damn… not only is that recipe completely off my diet, each individual ingredient, possibly excepting the vanilla extract, is separately off my diet. Sigh!

By: Bryan

Bryan — Sat, 14 Jun 2008 04:57:25 +0000

That’s why I didn’t wait until tomorrow to post it – you can get the extra ingredients in the morning and it will be ready for Sunday brunch.

Not that I would have a lot of luck with ingredients.

The local version of chicken marsala would be more properly called chicken Masada, as it is hard and dry, and eating it would be suicide. [sorry, archeology joke.]