0214 February, Going Out, Low Carb, Stuff I Made

15th February: Cook’s Illustrated Brownies + Kebab Station

11.40am: 2 slices melanzane + cheese + sundried tomato + artichoke
12.05pm: 3 almonds + >20 anchovies
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12.15pm:
– mapo tofu
– veggie
– mushroom
– 2 lotus soup pork
– 4 claypot mushroom & chicken

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1.30pm: 1/2 AF brownie (46kcal, 1.8g)

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6pm: 5 strawberries
7.20pm-8.20pm @ Kebab Station Buffet:
– lettuce w tomato
– taste mushroom puff
– taste baba ganouj
– ‘crabby’ dip x2
– eggplant x2
– eggplant moussaka x2
– kebab meat with lettuce
– a bit of minced meat with cheese
Tbh I thought the food was sub-par, palatable but too sour (is this just ignorance of cuisines at work?) and generally not memorable. Monotonous and meh. The mediocre starter of lettuce-onion-tomato tasted like the innards of a mass produced burger. Meats were far too tough and of a low quality, the only things that were not bad was the eggplants (probably biased) and the ‘crabby’ dip.

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~
Cook’s Illustrated Chewy Brownies: (Makes 36, 9×9 pan. I guesstimated 3/4 of the original recipe)
– 4T Dutch-processed cocoa
– 1t instant espresso powder
– 7.5T boiling water
– 1.5T ounces unsweetened chocolate, chopped fine
– 7.5T vegetable oil
– 3T unsalted butter, melted
– 1.5 large eggs (4.5T) plus 1.5 large yolks
– 2 teaspoons vanilla extract
– 1.5 cups sugar (300g, used 270g)
– 1 cup + 5T all-purpose flour (168g)
– Pinch of salt
Adapted from: http://www.thelittlekitchen.net/chewy-brownies-from-cooks-illustrated-cookbook-giveaway/

Instructions:
1) Pre-heat oven to 180°C.
2) Foil and grease a 9×9 pan.
3) Whisk cocoa + espresso powder + boiling water into a large large bowl until smooth.
4) Add unsweetened chocolate, whisk until chocolate is melted. (It may seem grainy at first, but it’ll smoothen out)
5) Add in oil + melted butter. (Mixture may look curdled and just not so pretty)
6) Add eggs + egg yolks + vanilla, continue to whisk until smooth and homogeneous.
7) Add in sugar until fully incorporated.
8) Sift in flour + salt, mix into batter.
9) Transfer batter to prepared pan; spread batter into corners of pan and smooth surface.
10) Bake until toothpick inserted in center of brownies comes out with few moist crumbs attached, 30 to 35 minutes.

Taste: Too sweet (Will probably cut the sugar to about 200g from 300g.. Or even less)
Texture: Chewy
Appearance: Wonderful crackly flaky top, sturdy enough to cut into nice-looking slices

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Original recipe: (9×13 pan)
– 5T + 1t Dutch-processed cocoa
– 1.5t instant espresso powder (optional)
– 10T boiling water
– 56g unsweetened chocolate, chopped fine
– 10T vegetable oil
– 4T unsalted butter, melted
– 2 large eggs + 2 large yolks
– 2 teaspoons vanilla extract
– 2 1/2 cups sugar
– 1 3/4 cups all-purpose flour
– 3/4 teaspoon salt
– (6 ounces bittersweet chocolate, cut into 1/2‑inch pieces)

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