Bravetart's Profile
Website: http://bravetart.com
Location: Kentucky
About:
A Kentucky girl who ran away to New York and the CIA, graduated, made pastries, lived in Tokyo, and then came home again. Paid to play with food.
Favorite foods:
I'm allergic to pork, so over the years I've completely developed a fetish for this forbidden food and a few times a year I'll make myself completely ill by eating some glorious pork-based noms.
Last bite on earth:
I mean, it would probably really depend on what time of year I was scheduled to die or otherwise depart planet earth. But lacking that specific information, I'd have to say a bowl of Oyakodon.
Most Recent Comments
- From Slice:
Pizza Obsessives: Amy McConnell (aka Atmast)
Amy, seriously, those look insanely perfect. That halo of bubbly crust is killing me! Can we set up a trade? ;)
Bravetart at 9:04PM on 05/09/12
- From Serious Eats: New York:
We Chat With: Pastry Chef Shawn Gawle of Corton
I can vouch for every dessert on the menu. Ah-mazing. I want to be Shawn when I grow up.
Bravetart at 8:44PM on 05/01/12
- From Recipes:
Homemade Butterfingers
@fearlessem, I'm sorry to hear of your Butterfinger woes! To be honest, I am not much of a confectioner. I puzzled this recipe out through trial and error but don't have a particularly deep understanding of the process so I'm afraid I don't know how to diagnose what went wrong with your batch (other than to say it seems like some crystallization happened). The peanut mixture is right, it goes on kinda thick, but ultimately it's pretty "fluffy" and compresses as the mixture is rolled out.
At any rate, since posting the recipe I've continued tinkering with it at work. I've just updated it here to reflect those changes; I've cut the molasses with corn syrup and reduced the sugar. I'm hopeful those changes will make the candy easier to work with for those attempting the Butterfingers. If you ever decide to give it a go again, I hope you'll find it better behaved.
Bravetart at 6:35PM on 04/25/12
- From Slice:
Anyone Tried Bittman's Pizza Crust Recipe?
i hate that recipe. it's okay if you're in a major pinch and need dough NOW, but it's really cracker-like.
Bravetart at 4:59PM on 04/18/12
- From Slice:
Anyone Tried Bittman's Pizza Crust Recipe?
i wonder if it's the same recipe from "how to cook everything." cos that one is pretty solidly mediocre.
Bravetart at 4:54PM on 04/18/12
- From Serious Eats: New York:
Snapshots From The Food And Wine Best New Chef Awards
Fun fact: that SAME chicken leg had previously been gnawed on by Ed Levin, Blackbird's Bryce Caron and Kenji before finally being passed on to me. Even as a hand me down, it was delicious.
Bravetart at 2:19PM on 04/05/12
- From Recipes:
Oatmeal Creme Pies
@rdub92, using the ounces on a measuring cup will definitely give you the worst cookies ever, and I'm sorry you had to find that out the hard way. :( For example, corn syrup weighs roughly 12 ounces to a cup, not 8 like water, which is how liquid ounce measurements are determined. Likewise, flour weighs about 4.5 ounces to a cup, also unlike the 8 for water. Your measurements would have been significantly off base. I hope you'll give them a shot with a scale so you can experience the intended results. You can get a great digital kitchen scale for about $25 at places like Bed, Bath & Beyond or Target; small price to pay for a lifetime of homemade OCP, no? :)
I would wager the scaling issue also caused trouble with the filling, but having had another report of a runny filling, I'll check the recipe against my method again today at work and see if there's something amiss.
Bravetart at 11:32AM on 03/22/12
- From Sweets:
BraveTart: Make Your Own Magic Middles
@Erin, so glad to reunite you two. ;)
@becki, validation!!
@pointypartyhat @fatitalianbroad, I'm intrigued at the conflicting opinion. I wish I'd had the original so I could weigh in!!
@fatitalianbroad, please leave a comment with the recipe if you make these, I'm desperately curious for someone who remembers a Magic Middle to evaluate them!
Bravetart at 7:58PM on 03/18/12
- From Sweets:
BraveTart: Oatmeal Creme Pies
@emscookin, You're a speed demon getting to these cookies so fast! :) The syrup cooling too much shouldn't be a problem, it may just be it wasn't as fluffy as you were expecting.
The creme is fairly fluid right after it's made. I pipe a dab in the center and let it spread out on its own toward the edges (which is why it's important to just pipe a quarter sized dollop lest it overflow when the second cookie is added).
If you haven't already pitched the filling you have, you may find it easier to pipe after letting it stand for an hour or two; it will begin to thicken up as the gelatin sets and will be easier to work with. Hope that info helps!
Bravetart at 10:58PM on 03/09/12
- From Sweets:
BraveTart: Make Your Own Biscoff Cookies
@aintbaroque, google "bake it so tshirt" and you'll see my favorite shirt to wear to work.
@Julian, next on my list!!
Bravetart at 2:27PM on 02/29/12
Recent Posts
-
From Sweets
BraveTart: Make Your Own Hostess Sno Balls
Posted by Bravetart, March 23, 2012 at 8:00 AM
-
From Recipes
Homemade Sno Balls
Posted by Bravetart, March 23, 2012 at 7:45 AM
-
From Sweets
BraveTart: Make Your Own Magic Middles
Posted by Bravetart, March 16, 2012 at 8:00 AM
-
From Recipes
Homemade Magic Middles
Posted by Bravetart, March 16, 2012 at 7:45 AM
-
From Sweets
BraveTart: Oatmeal Creme Pies
Posted by Bravetart, March 9, 2012 at 8:00 AM
-
From Recipes
Oatmeal Creme Pies
Posted by Bravetart, March 9, 2012 at 7:45 AM
-
From Sweets
BraveTart: Make Your Own Fruit Roll-Ups
Posted by Bravetart, March 2, 2012 at 8:15 AM
-
From Recipes
Strawberry Fruit Roll-Ups
Posted by Bravetart, March 2, 2012 at 8:00 AM
-
From Drinks
Hangover Helper: Oyakodon
Posted by Bravetart, February 25, 2012 at 10:30 AM
-
From Recipes
Oyakodon
Posted by Bravetart, February 25, 2012 at 10:15 AM
Recent Favorites
Bravetart hasn't favorited a post yet.
