h a l f b a k e r yMagical moments of mediocrity.
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Just remove all the heating elements from the right side of your oven. But to truly appreciate all phases of cookie development, wouldn't you want to go from raw wheat kernels to charcoal? |
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That's the way the cookie crumbles. |
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I used to buy a snack (can't remember it's name -
something like 'cabanna') which was crunchy on the
outer, then chewy, then just like raw cake mix on the
inner, yummy, haven't seen one for years. |
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That's what happens when you make them in the microwave and the plate stops revolving. |
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You could make the cookies with pork rinds instead of lard. |
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I think this is kind of baked. One of the big baked goods concerns (Pillsbury or something) introduced cookies that were soft on the inside & crunchy on the outside a few years ago. Something to do with different types of sugars that carmelize at different temperatures, I think. |
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Actually, I thought the commercial "soft" chewy cookies actually had plastic in them. |
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<ot>I heard recently that Pilsbury have the same parent company as Smith and Wesson.</ot> |
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My sister-in-law, who was a notoriously bad cook when she married into our family, used to have cooking disasters like this all the time. I suppose you could say this idea is baked, but in actual fact it is really only half-baked. Or is it half half-baked and half baked? Or is it baked and half-baked at the same time? Or is it thursday? |
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Look, it's the first robin of spring! I wonder where Batman is? I have to go now.... |
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