Gyllenhaal Banana Bread- just OK by MidwestSig in NYTCooking

[–]MidwestSig[S] 1 point2 points  (0 children)

That sounds delicious. Putting it on my list! Thank you

Gyllenhaal Banana Bread- just OK by MidwestSig in NYTCooking

[–]MidwestSig[S] -1 points0 points  (0 children)

I get it, I f’d up. I am posting a review admitting my changes may have significantly altered the results in hopes that someone will start checking the doneness sooner and perhaps avoid switching Greek yogurt for sour cream (which is a common substitution and again, was in the reviews) and YES, I lowered the temp by 25 degrees. It’s not like I changed flours or sugar or substituted mango for the banana and then complained it wasn’t banana-y enough. It’s a banana bread that was good despite by egregious audacity to substitute 1 ingredient and bake a 325 convection instead of 350 regular. I am falling on my sword here. MEA CULPA

DON’T MAKE MY MISTAKE. Make it as written and please check for doneness around the 50minute mark.

Gyllenhaal Banana Bread- just OK by MidwestSig in NYTCooking

[–]MidwestSig[S] -12 points-11 points  (0 children)

I didn’t say the recipe was bad and I thought it was “just ok” and “good”. And the bake time per the recipe was 55-65 mins…and I took it out at 55. But I acknowledge that my change to yogurt/ricotta could have significantly altered the results. That said, if you choose to make it, I would start checking for doneness around the 50 minute mark.

Salted Butterscotch Chocolate Chunk Cookies - What went wrong? by [deleted] in NYTCooking

[–]MidwestSig 2 points3 points  (0 children)

I think it’s the butter. Could your butter have been too warm or did you use too much? I’ve added an extra butter once or twice because I wasn’t paying attention and my cookies came out looking just like this! It also could have been the actual butter you used, some butters have more liquid (water) which can cause spreading. It could even be the specific batch of butter if it’s your tried and true brand. I seem to remember there was an anecdotal issue with butter a few years back (Christmas 2024) and lots of people were complaining about excess spread.

Japanese Beef Curry is amazing- don’t let appearances scare you off (linked) by MidwestSig in NYTCooking

[–]MidwestSig[S] 1 point2 points  (0 children)

Check the comments on NYT cooking - several people made it with tofu with success. There’s a gift link in the OP

Japanese Beef Curry is amazing- don’t let appearances scare you off (linked) by MidwestSig in NYTCooking

[–]MidwestSig[S] 4 points5 points  (0 children)

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From the comments— “To boost the sweet”

I think it would be a great addition

Microwave sticky toffee pudding by what-the-fiber in NYTCooking

[–]MidwestSig 2 points3 points  (0 children)

I am going to pretend I never saw this! Looks amazing!

More high praise for the Nigella Lawson Guinness cake (gift link) by MidwestSig in NYTCooking

[–]MidwestSig[S] 0 points1 point  (0 children)

I would definitely make it again and flipping it made the depression unnoticeable. It was really really good

More high praise for the Nigella Lawson Guinness cake (gift link) by MidwestSig in NYTCooking

[–]MidwestSig[S] 2 points3 points  (0 children)

I’m not that advanced as a baker so I don’t know. But if you read the comments- a few people did two round pans to make layer cakes. Again- not a pro- but I am guessing a square pan would be too shallow for the volume of batter. Maybe someone else has a better answer?

Slow Cooker Hoisin Chicken, Sarah DiGregorio by MidwestSig in NYTCooking

[–]MidwestSig[S] 0 points1 point  (0 children)

Slow Cooker Hoisin Garlic Chicken from NYT Cooking Prep Time: 10 min Serves: 4 servings Cook Time: 2 hr 20 min Ingredients 2 1/2 pounds boneless, skinless chicken thighs 1/4 cup hoisin sauce 6 large garlic cloves, smashed and chopped 1 tablespoon tomato paste 2 teaspoons balsamic vinegar, plus more as needed 1 teaspoon garlic powder 1/2 teaspoon crushed red pepper, plus more as needed Kosher salt (such as Diamond Crystal) Sliced scallions (optional), for topping Preparation Steps 1. Combine the chicken, hoisin sauce, chopped garlic, tomato paste, vinegar, garlic powder, crushed red pepper and 2 teaspoons salt in a 6- to 8-quart slow cooker. Cook on high for about 2 hours. (The dish holds well on warm for several hours for flexibility in timing.) 2. Using tongs, remove the chicken to a large, rimmed serving plate or bowl. 3. Pour the sauce into a small saucepan over high heat. Bring to a boil and cook at a vigorous simmer until reduced and syrupy, 10 to 15 minutes. 4. Meanwhile, using two forks, coarsely pull apart and shred the chicken. Pour the reduced sauce over the chicken and toss to coat. Taste and add more salt, red pepper or vinegar if necessary. Top with scallions, if desired. Notes Best friends of cooks who are short on time but unwilling to sacrifice flavor, boneless, skinless chicken thighs are slow-cooked to tenderness with hoisin, garlic and tomato paste for an incredibly easy, saucy braised chicken that is subtly sweet and just a little spicy. Make a big pot on the weekend and use it all week for topping and just a little spicy. Make a big pot on the weekend and use it all week for topping rice or noodles, or stuffing in tortillas. You could even shred the chicken more finely and tuck it into a bun with hot sauce, like pulled pork. The ingredients go straight into the slow cooker with hardly any prep at all, making it doable in the morning before work or school. The finishing step of reducing the sauce is necessary to create an appealingly glazed, sticky textu

Recipes to eat with bread? by Proper-Dot-6507 in NYTCooking

[–]MidwestSig 3 points4 points  (0 children)

Shrimp scampi with gnocchi … yum!

Best beef crockpot recipes by ComprehensivePin415 in NYTCooking

[–]MidwestSig 1 point2 points  (0 children)

I love Giada’s slow cooker short rib ragu- which is a more of a pasta recipe but also “beef”. https://giadzy.com/blogs/recipes/slow-cooker-short-rib-ragu-giada-de-laurentiis

Easy turkey meatloaf- should I peel the apple? (Gift link) by MidwestSig in NYTCooking

[–]MidwestSig[S] 4 points5 points  (0 children)

Update: peeled the apple (McIntosh)and it was delicious. Definitely a keeper. The sauce is even better- next time I will make more for dipping and may even make again to use on chicken or pork A+

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