Monday, December 1, 2008

Demolition



I made the recipe for cornbread in the New Moosewood Cookbook. It did not taste good. It had a very baking-soda-y taste. We ate all of the cornbread anyway, except for the last piece, which sat in our refrigerator for weeks and weeks. Something had to be done. The following was done:




Unfortunately, the cornbread survived relatively unscathed.






So the experiment was repeated, with slight alterations based on my vague understanding of the physical world.




Success!


4 comments:

stephwo said...

Rock!

Carlin said...

Cornbread... Aint nothin wrong with that. Unless you've used too much baking soda...

Ariel Churnin said...

clinton hedges once made vegan cupcakes that possessed a similarly indestructibility. someone sat on one by accident, and it rose like a sponge.

introspective/willful said...

the reason it tasted like baking soda is because you used too much. it's not necessarily your fault, though, because most recipes vastly overstate the need for soda. Soda is super bitter, so you really taste it when it's overdone. Use a quarter of a teaspoon for a pan of cornbread, not 2 or more like most recipes call for.