But if you kissed me now I know you'd fool me again

[raybear]

I had a rather decadent sandwich for lunch -- brie with herbs, brown sugar deli ham, and sliced pears, melted on rye bread. Except I melted it open-faced so the pears were added last and still cold. I'm all about the McDLT effect in sandwiches. Actually in most food. While cutting my sandwich, because it was too unwieldy to eat whole, I was thinking about sandwiches being cut for me as a child, and I can remember graduating up from 1/4 cuts to 1/2 cuts, and how my mom always cut her own sandwiches into triangular wedges, but I wanted mine cut as rectangle. Now as adult, I slice is made in-between the two, into generic trapezoids.

I love that if you add a combination of cinnamon/clove/nutmeg to anything, it becomes "holiday-flavored". Or, alternatively, mint.

I am making oatmeal chocolate chip cookies, my father's quasi-secret recipe and I think...and I know this is kinda sacrilegious but, I think.....they are better with margarine. Not butter.

Comments

[masscooper.livejournal.com]

LA over San Fran, margarine for baking over butter, you're really pushing the envelope here.

[raybear.livejournal.com]

It might be specific for these cookies. I might also try crisco.

[masscooper.livejournal.com]

That is entirely different. Crisco is fucking amazing for cookies.

I'm trying to use less crisco, but it's what i grew up baking with. The cookies don't burn! or turn out super flat! Or have that heavy taste they can turn up with when you use butter. Truly, it is a miracle fat. I feel like a 50s housewife cooking with it. Like any minute I'm going to move on to praising the many uses of plastic.

[unscrambled.livejournal.com]

Margarine is easier in some preparations specifically because of the compostion of hydrogenation/fat structures/water. It depends on the texture you are going for, which miracle you want to happen. Also, some times butter makes overly greazy/unpleasant/flat cookies because of the way its creamed/the temperature it's creamed at. So, while marganine is yucky, it is not heresy to suggest that it can create a texture which you may like more. Additionally, if you like crisco, you'll love (freshly rendered) lard. Pig cookies, yummy.