Newsletter sign-up: 
Get Breaking News on your cellWhat's the stuff of macaroon dreams?
8:00 AM Thu, Apr 17, 2008 | Permalink |
E-mail News tips
 |
 |
 
|
|
August 2008
Recent Posts
Big Tex Awards: Getting fried at the Fair Jennifer Schaertl's 'Crappy Little Kitchens' Why it pays to ask questions at ethnic markets Book signing with a cheese maven this Saturday Local mom dishes on family friendly restaurants Categories
GuideLive.com
Entertainment Blogs |
« New reviews: Maya, Sevy's Grill and Caribbean Cafe |
Main
| Dallas Farmers Market adds local organic »
Sitting around, picking coconut out of my teeth and musing: We definitely have two styles of coconut macaroons going on in this city. Whole Foods' two-bite macs are dense and chewy. If memory serves, so are La Madeleine's. But over at Central Market, the mounds are smooth and fluffy. I know there are others out there. Do you have a preference? And while we're at it, what about cakey vs. chewy brownies? Thin vs. fat asparagus? Then the question: Why do like what you like? |
 | |
|
Spotlight
|
|
Comments
Posted by Meredith @ 8:44 AM Thu, Apr 17, 2008
Definitely thin vs. fat asparagus - less stringy, more tender. As with most foods, my preferences are often based on texture and the feel in my mouth as opposed to taste. For example, I love the taste of coconut but can't stand the 'chew' of shredded coconut. The taste of both beans and celery is fine with me, but I don't like the skin of beans in my teeth or the stringiness of celery.
Posted by Leslie Snyder @ 10:04 AM Thu, Apr 17, 2008
I feel like I'm on "Deal or No Deal":
Macaroons -- Chewy, for sure. I can still taste the ones I got on the Ocean City, N.J., boardwalk.
Brownies -- Have to be chewy.
Asparagus -- Thin is generally better, but lately even the thicker spears from the supermarket have been great.
Posted by Logan @ 11:29 AM Thu, Apr 17, 2008
Macaroons...love them chewy! Ravelin Bakery in Denton has the best chocolate coconut macaroon cookies. I also like chewy brownies and thin asparagus.
Posted by David R @ 12:06 PM Thu, Apr 17, 2008
I think macaroons by definition have to be chewy. I don't see how they wouldn't be. If a brownie is cakey, I would call it a cake. Brownie=chewy. With asparagus, it isn't so cut and dry.. I think it depends how you are using it. As a simple side dish, thin is best. When you are doing something elaborate or if it needs to be substantial next to what it is plated with , I would say keep it thick.
Posted by David R @ 12:09 PM Thu, Apr 17, 2008
I think macaroons by definition have to be chewy. I don't see how they wouldn't be. If a brownie is cakey, I would call it a cake. Brownie=chewy. With asparagus, it isn't so cut and dry. I think it depends how you are using it. As a simple side dish, thin is best. When you are doing something elaborate or if it needs to be substantial next to what it is plated with, I would say keep it thick.
Posted by Cathy @ 1:31 PM Thu, Apr 17, 2008
I can go either way on the macaroons as long as they are packed with coconut. I like all the ones you mentioned! Even better: how about a dip or a drizzle of dark chocolate?
Posted by Phil @ 2:08 PM Thu, Apr 17, 2008
You gotta go chewy for the Macaroons. I personally like my brownies to be a little overcooked and nearly "crunchy", the edge pieces are my FAVORITE. As for asparagus, I'll buck the trend and go for thick, just because there's more goodness to go around. It's just gotta be prepared the right way.
Posted by Liz @ 7:03 PM Thu, Apr 17, 2008
Thin asparagus
Chewy macaroons
Brownies? Both. Cakey at the edges and fudgey in the middle.
Posted by RL @ 12:54 PM Fri, Apr 18, 2008
Just steam the asparagus lightly, keeping it "al dente" and firm. Beyond that, it's up to the quality and ripeness of the asparagus. Good asparagus will be sweet and not stringy, regardless of whether it's thick or thin.