Post by countthestars on Jan 25, 2013 14:05:46 GMT -5
Corner! The corner is the best part because I undercook my brownies and cut big pieces so I get some crunchy around the edges and still have ooey gooey middle part.
Corner! The corner is the best part because I undercook my brownies and cut big pieces so I get some crunchy around the edges and still have ooey gooey middle part.
My Platonic ideal of a brownie would be corners all around, with raw batter in the middle. I have little interest in the phase where it isn't delicious batter anymore but it isn't yet delicious burnt corner.
Maybe I don't like the edges because I don't like burnt things in general. Gross.
This is maybe one of the biggest differences between my husband and me. If he toasts, say, a bagel, when it is done it has barely changed color and is approximately 2 degrees warmer than room temperature. I aim to get it to the phase where it is dark brown and if I waited just a few seconds longer, the edges would start smoking. Not just baked goods, but also things like toasted marshmallows -- I like them when they're dark brown all over and about to catch on fire; he likes them to be cream colored. But we like completely different bakeries and such because I like ones that make things more well-done, while he wants things to be "doughy."
On the plus side, when we go for pizza or what-have-you, I always get the side with the more burnt crust and he gets the less burnt crust, and we're both happy. If I were to make brownies, he'd happily take the middles while I eat around the edge.
Brownies are one of the few things I like a crust on. I love it when the edges get all crusty and chewy, and then the middle is all gooey, and maybe just sliiiightly underdone. The corner maximizes this.
I also like the corner cake piece, because it has the most frosting. Everyone knows that cake is just a vehicle for frosting.
Maybe I don't like the edges because I don't like burnt things in general. Gross.
This is maybe one of the biggest differences between my husband and me. If he toasts, say, a bagel, when it is done it has barely changed color and is approximately 2 degrees warmer than room temperature. I aim to get it to the phase where it is dark brown and if I waited just a few seconds longer, the edges would start smoking. Not just baked goods, but also things like toasted marshmallows -- I like them when they're dark brown all over and about to catch on fire; he likes them to be cream colored. But we like completely different bakeries and such because I like ones that make things more well-done, while he wants things to be "doughy."
On the plus side, when we go for pizza or what-have-you, I always get the side with the more burnt crust and he gets the less burnt crust, and we're both happy. If I were to make brownies, he'd happily take the middles while I eat around the edge.
I wait until my mallows actually catch on fire. Black on the outside, gooey in the middle. Perfection.
Thank you for starting this. This is a very important issue, and I must know how this board is split. It's so hard. Corner-lovers understand each other, yet must compete over prime brownie real estate.
Also, can we talk about the people who just don't have a preference? Crazy.
Post by morningmania on Jan 25, 2013 14:22:20 GMT -5
I like all of the choices. When I cook brownies the edges are not "burnt", they are just a little firmer/crunchier. If it was burnt I do not think that I would eat it at all.
This is maybe one of the biggest differences between my husband and me. If he toasts, say, a bagel, when it is done it has barely changed color and is approximately 2 degrees warmer than room temperature. I aim to get it to the phase where it is dark brown and if I waited just a few seconds longer, the edges would start smoking. Not just baked goods, but also things like toasted marshmallows -- I like them when they're dark brown all over and about to catch on fire; he likes them to be cream colored. But we like completely different bakeries and such because I like ones that make things more well-done, while he wants things to be "doughy."
On the plus side, when we go for pizza or what-have-you, I always get the side with the more burnt crust and he gets the less burnt crust, and we're both happy. If I were to make brownies, he'd happily take the middles while I eat around the edge.
I wait until my mallows actually catch on fire. Black on the outside, gooey in the middle. Perfection.
Mmm, yes. I remember scaring my fellow Girl Scouts on camping trips because I'd let my marshmallow catch on fire, pull it out, wait until it was about to fall off the stick, then blow it out. Everyone always thought I was going to burn myself.
But I actually am like V's husband in that if I have toast, I like it just barely toasted.
If it's a fudgier brownie, I like the texture differences in the edge and middle, so I typically go for an end or corner piece. But if it's cake like, the edges don't really do it for me, so I opt for the middle.
Thank you for starting this. This is a very important issue, and I must know how this board is split. It's so hard. Corner-lovers understand each other, yet must compete over prime brownie real estate.
Also, can we talk about the people who just don't have a preference? Crazy.
I'm a dark meat chicken girl too, so there can be some fierce competition if you end up at a Thanksgiving with 2 other dark meat people. I've had that happen a few times, and it is not good.