Skip to main content

Soft Pretzels

I came across an article from NY Times about making soft pretzels the old fashioned way and also another in Salon where they report that people are giving the pretzels a face-lift.

Just look at them. All bronze and prefectly shaped. Their look make me drool over my keyboard and filled me with envy.

I can't really recall where else on this island one would be able to see pretzels other than Auntie Anne's. And at Werner's Oven too, of course. I must confess that I am not much of a pretzel person even when there was a Auntie Anne just below my office for the past 9 years. I doubt I bought more than 5 pieces of anything from the little shop.

Pretzels are ... pretzels. They are nice but somehow taste foreign in my mouth. Much the same way I catagorise the chapati.

Then I gave it a try. Make my own, that is. Please excuse this food snob here. I still believe that if I want anything decent, I will have to make my own. Or that it has to be from a reputable establishment. Or something that is WAY beyond my megre culinary skills, which there are many that falls into this category if you are wondering.

If you are too polite to comment on it, I will. For both our sakes. My pretzels looked hideous.

Twisting pretzels is not a walk in the park. But then again it is no rocket science. It just needs a lot of practice. Which I haven't any.

These pretzels are soft and chewy. We ate it plain and with some cream cheese. They are dangerous. They encourage over-eating. So beware. Make them at your own risk.

All of these are all resting in a happy place - in our tummies. *lick fingers*

The recipe is from Baking Illustrated and can be found here.


Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Comparing Banana Breads

Most of the times, at least for the logical people, baking is the last thing on their minds as who would want their kitchens filled with hot air churning out from the ovens  in the land of eternal summer? If not for  those limp and blackened bananas sitting in their Tupperware coffins, dawdling towards its expiry, I would have happily nodded my head in wholehearted agreement. These banana were long gone their prime time for smoothies but these were ironically the best state to make banana-anything. If my helper was still around, I would have happily asked her to make those arteries-clogging Jemput-Jemput (aka banana fritters), unfortunately, she was not. So I cranked up my oven to 180 degC and got down to work. I have made banana bread many times with the recipe from Joy of Cooking ('97 edition) and was quite happy with it. So when I realised that JOC came up with a 2019 edition, I knew I need to get my paws on it ASAP and try out that version of Banana Bread.  So thanks to