One of the grocery stores here in southern mexico has just brought in REAL hershey's chips in milk and semi sweet.
I thought this was an excellent time to try the Silpat (tm) cookie sheet liners I received from my sister for christmas. I had heard of Martha Stewart endorsing them along with several others,
My oven here is gas and very unstable when it comings to holding a temperature without fluctuating. The end result in cookies always seemed to be a slightly to moderately scorched bottom.
The result, no scorching but a stange consistency. Slightly dry, and almost crumbley as opposed to soft and chewy. I took the recipe right off the package, so the results should have been the same.
I am hoping it was something to do with the flour, hope in this case NOT being the "thing of feathers" but the desire that my sister did not waste her money buying me something I do not like.
The bread news in Tabasco, is that it is almost non existant. I only baked a couple of times in January.
I tried a "beer bread" recipe...absolutely ghastly. I expected something not quite "bread like" as per my definition. but the end results were so far below my expectations that I considered the entire experiment a waste of time. A dinner party guest had spoken about this procedure...different strokes for different bakers I guess....
One of the friends I introduce to the NYT methods ended up buying a fish poacher to make her bread in. I did not see her first results, but she was happy with it. She wanted a long loaf so the fish poacher was perfect. Though the price of a cheap enamel from the market is 20 US and she spent 90 US in the expensive anchor store here.
That is all for now,