Capital City Notes & Gossip, plus Tales from Library Land
i like the brownies in the middle betterso meh at this producthowever there are some recipes on that site i want to try... see: cheesecake bars and marscapone brownies.thanks for the linkypoo.
Yeah, the middle is all gooey and nice! But imagine how nice and neat your lasagna would be. . . .
Too weird for me. Its way outside my "frame" of brownie cooking. But here's the real question, Ms. Engaged Lady - will it go on your registry?!
Looks to me like the Revenge of the Overspecialized Baking Products. This all started with the Pullman Loaf Pan, which was originally designed by Pullman dining car bakers to keep the bread from going all kaflooey when the Capitol Limited or the Twentieth Century Limited zoomed around twisty sections of track. They discovered that it also made the bread perfectly square and was thus groovy for sandwiches. Then, there came the checkerboard-cake pans, which are more trouble than a checkerboard cake can possibly be worth. This is the latest. Blarg.
Ha, ha, CNB! Like I have room to store specialized baking gear. So, Dan, you don't want to know about my friend's special pan for making igloo-shaped cakes with a different center and outer layer?
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