10 thoughts on “Things you should not buy

  1. 1) I wonder which type of cocoa.

    2) regarding some of the dishes in the first link, even Alton Brown thinks that mass produced store bought cake mix is better than anything a home cook can make. Frosting is a different story, and perhaps so are brownies.

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    • Another reader left a note on the cocoa:

      Use good cocoa, not Dutch. I use Penzey. Mound the cocoa measurement a little and underfill the sugar a bit. Toast the nuts, preferably pecans. Throw in a couple more pinches of salt, and 1/8 tsp of espresso powder. Easy and amazing and very popular.

      I’d probably use Hershey’s baking cocoa (since that’s what’s commonly available here,) and I might supplement it with a 4 oz. or so of unsweetened baking chocolate because there’s no such thing as too chocolaty when it comes to Brownies. Or cake.

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  2. Good share, Zic. I sometimes look at the ingredients on the few boxed/jarred items I own and sometimes I’m like, “Peanut butter has two ingredients? I could do that.” And I’m sure I could. But the current situation doesn’t allow for that.

    ETA: And that is largely because of time. But also machinery. I have a pretty well stocked kitchen but some things I still lack. And while I don’t mind a more ‘rustic’ touch on certain foods*, some techniques are very hard to replicate well with home tools. And it can be more expensive, given the scaling issue.

    * I actually prefer chunky peanut butter but I don’t eat alot of the stuff and BJ’s only sells the ‘Natural’ stuff in creamy plus I mainly used it for Mayo’s smoothies so creamy is better anyway. I like a rustic, thick pasta sauce, though.

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  3. Oh dear god, the nyt telling me what I should and shouldn’t buy…will Bloomburg be next to prevent me from buying premade ice cream?

    The horrors.

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