Brown sugar crisis - solved!!

Food & Drink, Events and Entertainment
41
Nuss is from the back leg. Falsches Filet from the shoulder ( https://de.wikipedia.org/wiki/Falsches_Filet )

and corresponds to USDA Item No. 116B - Beef Chuck, Chuck Tender (IM)

IM – Acronym for Individual Muscle designating that a cut is composed of one muscle only.

There does not seem to be a USDA equivalent for pork.

https://www.ams.usda.gov/sites/defau...ork%5B1%5D.pdf

Now, speak of false friends, the faux-fillet is an other different cut https://fr.wikipedia.org/wiki/Faux-filet

That is the sirloin. USDA Item No. 184x

42
that's why I have a sous vide set-up, can cook very slowly for a long time without drying out.

43
Yes dear, but you are not a real Brit or a real American. We want real soft brown sugar, not some poor imitation. Sorry to disillusion you but you're only a Swiss and judging by the replies we get on here, that lot obviously can't tell the difference between 'works quite well' and 'this is jolly well not the right taste at all'!

44
I have dropped hints left, right and center that I want such a device for my birthday in a month. So far I tied the roast thermometer on a string and hung it into the pan..... on the hob..... the device would free up a ring.....and boy would that help when cooking my menues.

Let us know how it turned out

45
You can get bath unit for less than 200chf and an immersion circulator fo.r under 100chf, I have an Anova works great

46
I don't know if this shop (in Geneva) is new but I've not come accross it until today, when I was looking to order baking soda again.

They got fairtrade brown sugar (not only this dark one), 500g for Fr. 2.95. I guess even the tightest American would call this a fair price?

afoodave.ch

delivery charges 1-30 kilos Fr. 7.95

So, I ordered brown sugar. NOW, what will I do with it?! I expect suggestions.

47
Just wanted to report; in Bern you can buy proper brown sugar in:

- Stauffacher books (I don't know why).

- Loeb foodmarkt, across the street from COOP. < -- Cheaper

Still pricey, but acceptable if you're desperate.

48
Bake something delicious. Post samples to me, and post photos on EF.

49
That was the question: WHAT do I bake? As you might have heard, we don't have brown sugar here, so we don't know what to bake with it either

Oh by the way, as I still haven't managed to get a cheese-cake right (and I'd kill for cheese-cake), I came accross a cheese-cake mix (not on the site I mentioned above), so I thought "riiight, I'll go for that".

Then I read the following:

<ab CHF 8.90 (incl. MWST)

Echte Käsekuchen-Backmischung. Fix fertig in 15min. 318g

Füllung: Zucker, fettarme Milch, Milchsäure, Kulturen, Maisstärke, Maissirup, SOJAbohnenöl, Natriumcaseinat, Emulgator E471, Tetra-Natriumpyrophosphat, Dinatriumphosphat, Salz, natürliches und künstliches Aroma, WEIZEN Stärke, Dikaliumcellulose, Farben (E160b und E 162). Crust: WEIZENMEHL, Maissirup, GRAHAMMEHL, teilweise hydriertes SOJABOHNENÖL (5%), Maissirup, Triebmittel (Backpulver, Monocalciumphosphat), Molke, Salz, Honig, künstlicher Geschmack.>>

Seriously?

That's the kind of stuff the Americans miss while here in Switzerland?

Forgive me for not translating the ingredients ..... too disgusting. Needless to say that I did not order it.

Back to brown sugar: Recipe links? (Decent ones, thank you very much)

50
You may not like this, as it is a sugar rush! But damn, it is sooooo good. My grandmother used to make them for us when I was little. We call them Chocolate Chip Halfway Cookies, and they are similar to a chocolate chip cookie, but much denser and sweeter (imagine that!)

If you're interested, I can pull out the recipe. Here's what the results look like:

EDIT:

I just remembered that my sister submitted the recipe to a US magazine and won. Here's a link to the article, including the recipe!

Chocolate Chip Halfway Cookies

However, in reading her version of "how to", I mix the ingredients by hand, only using the electric mixer for the meringue at the end. I also don't sift the dry ingredients together, but am sure to mix them thoroughly. And since my dad says that my cookies are better than hers (and better than my other sister's, and *almost* as good as his Mom's), I'd say that my method is best In fact, I'll be visiting him in a couple of weeks and will be bringing some home-baked goodness to share with him

51
On the topic - anyone know whether you can get Billingtons light muscavado sugar anywhere in CH? I usually buy everytime I travel to the UK but dont go often enough. If you havent tried it, its absolutely fabulous

52
A few ideas.

http://www.jimsbritishmarket.ch/products/26629.html

https://www.cakeparadise.ch/products...nt=34281271171

https://www.schwarzenbach.ch/zucker-...ural-500g.html

http://www.comanagement.ch/Produkte/...tural_Zucker/#

https://www.manufactum.ch/rohrzucker...hell-p1449582/

And back in 2014, a thread on EF said it was available at Jemoli. You would have to check.

53
Looks very nice! Thank you. Re sugar shock: I can always make less

Some cup-to-gram-calculation needed.

Is it okay if I use dark brown sugar? Because that's what I ordered.

Gee, these expats. You solve one of their problems, they bring up an other

Here you go then

54
Light or dark brown, either should work equally well.

The measurement conversions can be found online easy enough, of course. Let me know how it turns out!

Also, some little hints:

- soften the butter, but don't melt it

- beat the meringue until it has stiff peaks

- 2nd baking: bake until the meringue turns golden brown

- as hard as it is, let the cookies cool before cutting

- also, they are better the second day. Not sure why, but next-day cookies are my favorites.

55
Now come on!

I'm the one who has to be kept away from dough to make sure there will be something on the table. Not to mention all these sweet mixtures. So you're saying after having been a good girl and left some to make it into the ofen I have to wait even longer?

I think Easter will delay the delivery but I'll let you know. Will you even look at a messy picture? From what I heard, meringue is not easy to make. (I will not mention if it turned out gooey, there is a limit to honesty after all)

56
Curley, in addition to Toll House Cookies, it is impossible to make good barbecue sauce without brown sugar. Every American has their own special recipe from their region and they will get in arguments about it. Personally, I am partial to Carolina BBQ sauce. Here are some recipes: https://www.delish.com/cooking/g257/...cipes/?slide=1

57
I have been known to make a batch of cookie dough that never sees the oven, so yes, I understand your complaint! Trust me, it is worth it

Yes, post pictures! And I find the meringue not so hard to do, with an electric mixer and a bit of patience. Good luck!

58
This company I found are very quick at delivery, I ordered the night of 26th and my goods arrived in the morning of the 29th (no excuses about Easter blabla ..)

And yes, I do understand the fuss about brown sugar now. Although I'm not too much into sweet things, this stuff is goooood It tastes .... a little bitter? As if burnt? (Will have a warning on it soon .... right after they're through with the coffee-project )

Therefore I have made the Chocolate Chip Halfway Cookies - recipe by DantesDame.

I did only half the amount in the recipe, the fotos I posted here .

They were made quickly, I loved every stage of the dough , the meringue on top turned out perfect, I've been a good girl and only eat the first row before it was cooled . It's a knock out where sugar is concerned and I believe, it can be Europeanized by reducing the sugar, which I will try next time - there will definitely be a next time! Thanks DantesDame.

59
Thank you, Spouse. I will definitely try that out too!

60
The jam costs 3.30 CHF a jar in GB!