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The End of Europe - kurtster - May 27, 2016 - 7:59pm
 
BACK TO THE 80's - R_P - May 27, 2016 - 7:32pm
 
Back to the 70's - R_P - May 27, 2016 - 7:29pm
 
Australia has Disappeared - R_P - May 27, 2016 - 7:18pm
 
Baseball, anyone? - bokey - May 27, 2016 - 7:16pm
 
Tech & Science - R_P - May 27, 2016 - 7:12pm
 
Would you drive this car for dating with ur girl? - DaveInVA - May 27, 2016 - 6:26pm
 
The Prince topic - R_P - May 27, 2016 - 6:10pm
 
Celebrity Face Recognition - DaveInVA - May 27, 2016 - 6:04pm
 
Post your underwear - Steve - May 27, 2016 - 5:42pm
 
Back to back - haresfur - May 27, 2016 - 5:37pm
 
RIP Ray Charles - oldviolin - May 27, 2016 - 5:30pm
 
Last gas price paid? - islander - May 27, 2016 - 5:28pm
 
YouTube: Music-Videos - rhahl - May 27, 2016 - 5:18pm
 
RP Daily Trivia Challenge - KurtfromLaQuinta - May 27, 2016 - 4:55pm
 
Back to Last Tuesday - Skydog - May 27, 2016 - 4:36pm
 
Back To The 50's - R_P - May 27, 2016 - 4:34pm
 
Back to the 60's - Skydog - May 27, 2016 - 4:32pm
 
Back to the 40's - R_P - May 27, 2016 - 3:49pm
 
Unindicted felon: candidate Hillary Clinton - rotekz - May 27, 2016 - 3:45pm
 
What Makes You Laugh? - olivertwist - May 27, 2016 - 3:44pm
 
Trump - rotekz - May 27, 2016 - 3:42pm
 
Back To 1969 - buddy - May 27, 2016 - 2:47pm
 
Guns - westslope - May 27, 2016 - 2:22pm
 
Regarding the whole artist royalty fee thing - westslope - May 27, 2016 - 2:10pm
 
Maps • Google • GeoGuessr - ScottFromWyoming - May 27, 2016 - 1:55pm
 
This is Odd, Gross and a good excuse to be late for work - miamizsun - May 27, 2016 - 1:12pm
 
Climate Change - miamizsun - May 27, 2016 - 12:56pm
 
Cryptic Posts - Leave Them Guessing - Proclivities - May 27, 2016 - 12:38pm
 
Dialing 1-800-Manbird - aflanigan - May 27, 2016 - 12:10pm
 
RP3 Beta Player - ScottFromWyoming - May 27, 2016 - 11:58am
 
Live Music - R_P - May 27, 2016 - 11:54am
 
Name My Band - buzz - May 27, 2016 - 11:03am
 
Oklahoma Questions and Points of Interest - sunybuny - May 27, 2016 - 10:52am
 
What did you have for lunch? - sunybuny - May 27, 2016 - 10:49am
 
Photos you have taken of your walks or hikes. - KurtfromLaQuinta - May 27, 2016 - 10:44am
 
9/11 - mrtuba9 - May 27, 2016 - 9:52am
 
The Image Post - trekhead - May 27, 2016 - 9:51am
 
Random Solutions - Random Advice - Proclivities - May 27, 2016 - 9:31am
 
Things You Thought Today - oldviolin - May 27, 2016 - 9:27am
 
Background for a quiet dinner party - Proclivities - May 27, 2016 - 9:25am
 
Radio Paradise Comments - Alexandra - May 27, 2016 - 8:42am
 
kurtster's ear candy emporium - miamizsun - May 27, 2016 - 8:21am
 
Counting with Pictures - ZM_Herb - May 27, 2016 - 6:48am
 
What Are You Going To Do Today? - miamizsun - May 27, 2016 - 5:17am
 
HALF A WORLD - miamizsun - May 27, 2016 - 5:14am
 
• • •  What's For Dinner ? • • •  - Skydog - May 27, 2016 - 4:06am
 
Mixtape Culture Club - ColdMiser - May 27, 2016 - 3:46am
 
2016 Elections - rotekz - May 27, 2016 - 12:14am
 
The Secret - oldviolin - May 26, 2016 - 6:18pm
 
Animal Resistance - haresfur - May 26, 2016 - 4:17pm
 
Pernicious Pious Proclivities Particularized Prodigiously - R_P - May 26, 2016 - 4:15pm
 
Birthday wishes - triskele - May 26, 2016 - 3:53pm
 
song about an arsonist - haresfur - May 26, 2016 - 3:19pm
 
Make me a stereo system! (poof!!) - DaveInVA - May 26, 2016 - 2:44pm
 
What are you listening to now? - Steely_D - May 26, 2016 - 1:42pm
 
You might be getting old if...... - Prodigal_SOB - May 26, 2016 - 11:44am
 
I don't think they know what that word means... - Proclivities - May 26, 2016 - 10:45am
 
What Did You Do Today? - DaveInVA - May 26, 2016 - 8:49am
 
Game of Thrones - buddy - May 26, 2016 - 8:36am
 
Country Up The Bumpkin - ScottFromWyoming - May 26, 2016 - 8:25am
 
Grammar Police Rap Sheet - ptooey - May 26, 2016 - 6:42am
 
Idiocracy - miamizsun - May 26, 2016 - 6:06am
 
Positive Thoughts and Prayer Requests - miamizsun - May 26, 2016 - 4:10am
 
France - oldjack - May 26, 2016 - 2:44am
 
Celebrity Deaths - kurtster - May 25, 2016 - 8:45pm
 
Celebrity News - olivertwist - May 25, 2016 - 7:18pm
 
Back to the 90's - R_P - May 25, 2016 - 5:09pm
 
• • • Fake Beard with Some Sausages • • • - Beaker - May 25, 2016 - 4:29pm
 
Questions. - miamizsun - May 25, 2016 - 4:07pm
 
Bug Reports & Feature Requests - BillG - May 25, 2016 - 3:41pm
 
The Voice - miamizsun - May 25, 2016 - 2:05pm
 
Beer - DaveInVA - May 25, 2016 - 1:59pm
 
Juggling Abbey Road - ScottFromWyoming - May 25, 2016 - 12:53pm
 
Make Lily34 Laugh - lily34 - May 25, 2016 - 12:22pm
 
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bokey
Don't ask me
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Gender: Male


Posted: May 5, 2016 - 2:33pm

Cowering in fear.Some people just got shot at the school I went to as a kid a few minutes ago,There are helicoptors and gunfire,but hey,I've got the internet.

I'm just hoping this doesn't become a "They're in the house" type thing.

 Because then,they would have to leave.


BlueHeronDruid

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Posted: Apr 16, 2016 - 1:50pm

 haresfur wrote:

What do you have against chocolate chip cookies?

 
She prefers walnut crisps.
ScottFromWyoming
I eat pints
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Location: Powell
Gender: Male
Zodiac: Pisces
Chinese Yr: Tiger


Posted: Apr 16, 2016 - 5:44am

 haresfur wrote:

What do you have against chocolate chip cookies?

 
 
haresfur
I get around
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Location: The Golden Triangle
Gender: Male


Posted: Apr 16, 2016 - 1:36am

 lily34 wrote:
Wondering why there is nothing interesting to read or interact with on rp 
 
What do you have against chocolate chip cookies?
lily34
i need a bogle for my glotch.
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Location: GTFO
Gender: Female
Zodiac: Cancer
Chinese Yr: Monkey


Posted: Apr 16, 2016 - 12:14am

Wondering why there is nothing interesting to read or interact with on rp 
ScottFromWyoming
I eat pints
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Location: Powell
Gender: Male
Zodiac: Pisces
Chinese Yr: Tiger


Posted: Apr 15, 2016 - 10:08pm

 BlueHeronDruid wrote:
Thick & Chewy which seems to be the recipe that SFW based his recipe off of, but he based his off of someone's who totally stole this one.
 
Thin & Crispy. Which we all agree are bad. Unless there's no cookies, in which case they're good.
BlueHeronDruid

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Posted: Apr 15, 2016 - 9:52pm

http://www.cooksillustrated.com/recipes/1144-thick-and-chewy-chocolate-chip-cookies?ref=new_search_experience_2&incode=MCSCD00L0#.VxHBjWBcpyA.facebook
buzz
banjaxed
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Location: up the boohai
Zodiac: Aquarius
Chinese Yr: Rat


Posted: Apr 15, 2016 - 2:51pm

we need an RP chocolate chip cookie baking contest. since i dont bake, i will volunteer to be the judge. 
ScottFromWyoming
I eat pints
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Location: Powell
Gender: Male
Zodiac: Pisces
Chinese Yr: Tiger


Posted: Apr 15, 2016 - 11:57am

 Red_Dragon wrote:

fyt

 
That's some difficult dunkin' tho.
 
Red_Dragon
y ddraig goch ddyry gychwyn
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Location: Rethuglican Jesusland


Posted: Apr 15, 2016 - 11:14am

 ScottFromWyoming wrote:

I like chocolate. I like cookies. Just, generally speaking, I like cookies that are unadulterated. I usually save out some dough before putting in the chips so I can just have a nice cookie. so I can enjoy the heaven that is pure cookie dough.

 
fyt
ScottFromWyoming
I eat pints
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Location: Powell
Gender: Male
Zodiac: Pisces
Chinese Yr: Tiger


Posted: Apr 15, 2016 - 11:11am

 islander wrote:
YMMV, and I don't understand the bolded statement in your last sentence, I read the words, but they seem like gibberish.  
 
I like chocolate. I like cookies. Just, generally speaking, I like cookies that are unadulterated. I usually save out some dough before putting in the chips so I can just have a nice cookie.
Alexandra

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Location: PNW
Gender: Female
Zodiac: Libra
Chinese Yr: Horse


Posted: Apr 15, 2016 - 10:54am

 BlueHeronDruid wrote:


We've had success with both thin, crispy ccs and thick, chewy ccs. Cook's Illustrated recipes. Pretty fool-proof. I'm on the run at the moment but can get back to you all with the recipes later today. IIRC, the difference is with what kinds of sugar (white, brown, corn syrup), and the shortening, and not so much the flour. Let me know if you're interested.

   
I am!
El_Frangøn

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Posted: Apr 15, 2016 - 10:48am

Im chilling on my sofa after having smoked homegrown. Discovering the amazing music selection of RP. Music makes life so much smoother.
BlueHeronDruid

BlueHeronDruid Avatar



Posted: Apr 15, 2016 - 10:41am



We've had success with both thin, crispy ccs and thick, chewy ccs. Cook's Illustrated recipes. Pretty fool-proof. I'm on the run at the moment but can get back to you all with the recipes later today. IIRC, the difference is with what kinds of sugar (white, brown, corn syrup), and the shortening, and not so much the flour. Let me know if you're interested.
n4ku
I can't complain but sometimes I still do.
n4ku Avatar



Posted: Apr 15, 2016 - 10:31am

 islander wrote:
YMMV, and I don't understand the bolded statement in your last sentence, I read the words, but they seem like gibberish. 
 
I always thought there was something wrong with Scooter. ...


islander
Dog is my copilot
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Location: Seattle
Gender: Male
Zodiac: Scorpio
Chinese Yr: Cock


Posted: Apr 15, 2016 - 10:14am

 ScottFromWyoming wrote:

I'll try it but I have doubts. I read something (Alton?) that said to bake in a hotter oven to make the cookies rise faster before they had a chance to spread. This is wrong, I think. Especially with butter, which gets soft really fast, you want to cook at a lower temperature, preferably starting with chilled dough. That encourages the cookie to set before the fat is completely liquified.

This page talks about eggs' effects. I might try just egg whites next. I'm working on chocolate chip cookies too, and writing down the recipe I use... using a scale to measure ingredients rather than rely on measuring cups. My recent batch has stayed thick and are soft, not crumbly, but get rock hard overnight unless you keep them in a ziplock bag. They're more biscotti-hard, which I don't mind because coffee solves a lot of problems but Charlie had some complaints. I stole the "form ball, then tear apart" method from some website and I think it works to help re-introduce some air that you just squeezed out by rolling it in a ball. Not sure. If the dough's soft, it doesn't help anything. The page I read that said to go cooler in the oven said 325... I went to 310 and they browned off nicely on the bottom, not much on the top. They stayed thick but this could be more a case of the cookies just drying out, rather than baking, so I might try 325 next time. I'm trying to only change one thing at a time so it's a slow process. I don't even really like chocolate chip cookies but like to make them for The Others... and the harder I tried to get them to not run, the flatter and crappier they were, so I rebooted.

 
Different approaches to the same problem. The flour and overnight rest approaches are from Shirley Corriher, her book Cookwise is my kitchen bible. She's is taking a "more gluten" approach to the problem. I like this because I think it helps with the longevity (I didn't want biscotti) problems you mentioned and keeps the children out of the coffee. I think the 'set before melt' approach is also valid but winds up with a cosmetic fix to a structural problem. 

YMMV, and I don't understand the bolded statement in your last sentence, I read the words, but they seem like gibberish.  



bokey
Don't ask me
bokey Avatar

Gender: Male


Posted: Apr 15, 2016 - 10:10am

 a1toolfool wrote:
Finishing our taxes (ugh)!! RP helps me get through it.

 
I hate this time of year when you have to call your accountant to file an extension.Well,I used to before she  just put me on auto-extendo.{#Lol}
ScottFromWyoming
I eat pints
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Location: Powell
Gender: Male
Zodiac: Pisces
Chinese Yr: Tiger


Posted: Apr 15, 2016 - 9:45am

 islander wrote:

http://altonbrown.com/the-chewy-chocolate-chip-cookie-recipe/

This is essentially a hack of the most famous cookie recipe in the world, which we all know from the back of the Nestle “morsel” bag. Extra chewiness is attained by substituting bread flour for regular all purpose, replacing one egg white with milk, and changing the ratio of brown to white sugar. 

I also recommend using premium chocolate chips, or even better - get a chuck of premium chocolate and chop it up yourself.  I have also used cake flour with much success.

 
I'll try it but I have doubts. I read something (Alton?) that said to bake in a hotter oven to make the cookies rise faster before they had a chance to spread. This is wrong, I think. Especially with butter, which gets soft really fast, you want to cook at a lower temperature, preferably starting with chilled dough. That encourages the cookie to set before the fat is completely liquified.

This page talks about eggs' effects. I might try just egg whites next. I'm working on chocolate chip cookies too, and writing down the recipe I use... using a scale to measure ingredients rather than rely on measuring cups. My recent batch has stayed thick and are soft, not crumbly, but get rock hard overnight unless you keep them in a ziplock bag. They're more biscotti-hard, which I don't mind because coffee solves a lot of problems but Charlie had some complaints. I stole the "form ball, then tear apart" method from some website and I think it works to help re-introduce some air that you just squeezed out by rolling it in a ball. Not sure. If the dough's soft, it doesn't help anything. The page I read that said to go cooler in the oven said 325... I went to 310 and they browned off nicely on the bottom, not much on the top. They stayed thick but this could be more a case of the cookies just drying out, rather than baking, so I might try 325 next time. I'm trying to only change one thing at a time so it's a slow process. I don't even really like chocolate chip cookies but like to make them for The Others... and the harder I tried to get them to not run, the flatter and crappier they were, so I rebooted.


islander
Dog is my copilot
islander Avatar

Location: Seattle
Gender: Male
Zodiac: Scorpio
Chinese Yr: Cock


Posted: Apr 15, 2016 - 8:55am

 Alexandra wrote:

Most cc recipes call for white and brown sugar. I normally use standard white flour. I think the recipe on the package of chips is flawed and next time I'm going to look for one that is specially geared for soft, fluffy cc cookies.

 
http://altonbrown.com/the-chewy-chocolate-chip-cookie-recipe/

This is essentially a hack of the most famous cookie recipe in the world, which we all know from the back of the Nestle “morsel” bag. Extra chewiness is attained by substituting bread flour for regular all purpose, replacing one egg white with milk, and changing the ratio of brown to white sugar. 

I also recommend using premium chocolate chips, or even better - get a chuck of premium chocolate and chop it up yourself.  I have also used cake flour with much success.
Alexandra

Alexandra Avatar

Location: PNW
Gender: Female
Zodiac: Libra
Chinese Yr: Horse


Posted: Apr 14, 2016 - 10:09pm

 haresfur wrote:

What kind of sugar do you use? White will give different results from brown. There are a few other variables in terms of the flour and shortening but I'm not really a baker so I can't remember them but I saw a nice picture table one time that showed the differences. One of the best things you can probably do baking is to weigh out the ingredients rather than using cups.
 

 
Most cc recipes call for white and brown sugar. I normally use standard white flour. I think the recipe on the package of chips is flawed and next time I'm going to look for one that is specially geared for soft, fluffy cc cookies.
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