Lippy Posted April 21, 2004 Share Posted April 21, 2004 I don't think that would be necessary. The batter is sufficiently liquid. This is purely speculative, of course. Quote Link to post Share on other sites
giri Posted April 21, 2004 Share Posted April 21, 2004 The spirit of science calls for a few experiments, does it not? Not only has it been too long, I am loathe to inhale any form of smoke for fear of triggering addictions. Quote Link to post Share on other sites
Lippy Posted April 21, 2004 Share Posted April 21, 2004 Experiment away, then. Quote Link to post Share on other sites
Orik Posted April 21, 2004 Share Posted April 21, 2004 Sauteed in butter or any such treatment, you think? yes, but again, not for too long. If this is a herb like, say, Rosemary, where the texture may be unpleasant, a spice grinder may be used to turn it into powder prior to mixing with butter and/or chocolate. Quote Link to post Share on other sites
omnivorette Posted April 21, 2004 Share Posted April 21, 2004 gaon. Quote Link to post Share on other sites
Lippy Posted April 21, 2004 Share Posted April 21, 2004 If you saute, make sure that the special ingredient does not get too buttery, or it might throw off the rest of the recipe, if you care about that aspect of it. Quote Link to post Share on other sites
Leslie Posted April 21, 2004 Share Posted April 21, 2004 A sunny day in the PNW (yay, it's not raining), I took a long walk along Alki beach during low tide. Walked around and over seaweed and huge barnacle encrusted boulders, viewed sea anemones, small crabs and chitons in tide pools, but the tide wasn't quite low enough for viewing sea cucumbers, maybe next time. It felt great to be outdoors with a light scent of seaweed and sea water in the air at the beach. Even the seagulls were cute today, it's just that kind of day! Quote Link to post Share on other sites
ngatti Posted April 22, 2004 Share Posted April 22, 2004 Okay, somebody answer if so inclined. Suppose you want to add some extra special ingredient. How much of said ingredient would you put in? Would you adjust the recipe in any other way in order to accomodate said ingredient? For a 9 inch baking pan I used to add a 1/4 ounce of a good Hawaiin variety. No resin, no oil. Just leaf. Just stir it in and bake. Two people split the pan. The cooking didn't matter and the effects lasted up to 12 hours, but took a couple of hours to manifest. Sheesh. Quote Link to post Share on other sites
GrantK Posted April 22, 2004 Share Posted April 22, 2004 Okay, somebody answer if so inclined. Suppose you want to add some extra special ingredient. How much of said ingredient would you put in? Would you adjust the recipe in any other way in order to accomodate said ingredient? For a 9 inch baking pan I used to add a 1/4 ounce of a good Hawaiin variety. No resin, no oil. Just leaf. Just stir it in and bake. Two people split the pan. The cooking didn't matter and the effects lasted up to 12 hours, but took a couple of hours to manifest. Sheesh. I had a Dead-head housemate for a while just after college. She showed up with a bag of loose scattered bits, I don't remember how much total, but it was sold for a fraction of what the regular stuff was going for so it was a lot. A friend and I simmered it in the highest proof vodka we could get for 30 min, adding more as necessary to keep the green stuff submerged, probably 2 cups total, then added two sticks of butter and let the alcohol evaporate completely. Cooled the butter without straining and used it to bake cookies, a fake Mrs Field's chocolate chip recipe. It did take some time to kick in, but two cookies were more than enough for the night. According to some chemistry major we knew, the alcohol and fat combination was more effective at extracting the good stuff than if you just ingested the leaves themselves. I don't know if that was accurate, but those cookies sure were good. Quote Link to post Share on other sites
Vanessa Posted April 22, 2004 Share Posted April 22, 2004 Yesterday I had a delivery of a box of wine. All Australian, at the upper end of my usual wine budget. I unpacked them and found a bottle I had not ordered in place of an Australian white - the first error in 3 years or so of ordering from these people. It was a 1997 Puligny-Montrachet 1-er Cru - I checked the price on the website: £46 - a good £30 more than I paid! That's one mistake I won't be pulling them up on v Quote Link to post Share on other sites
omnivorette Posted April 22, 2004 Share Posted April 22, 2004 Ah yes, successful theft is always so satisfying, isn't it? Meanwhile, I'm having dinner with a wonderful 6 year old girl this evening, just the two of us. We're having sushi - at her request. Quote Link to post Share on other sites
Cathy Posted April 22, 2004 Share Posted April 22, 2004 Please don't feed her brownies. Quote Link to post Share on other sites
Lippy Posted April 22, 2004 Share Posted April 22, 2004 Norton caught and killed a virus coming in through e-mail. Quote Link to post Share on other sites
Wilfrid1 Posted April 22, 2004 Share Posted April 22, 2004 I too committed theft recently. At a supermarket checkout, the cashier was unable to find the price of some exotic mushrooms, even though I told her the name. She consulted several colleagues, spoke with a manager, ascertained the correct price, then rang them up as - I dunno - onions or something. I discovered this later, but somehow have not gotten around to returning to the store and attempting to explain the error. Quote Link to post Share on other sites
Ron Johnson Posted April 22, 2004 Share Posted April 22, 2004 Saw a woman today who was a dead-ringer for Andy Warhol. Quote Link to post Share on other sites
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