Saturday Six

Sally, do you have Picasa or some other image-altering program?

When I was doing a lot of food blogging, I found that I could tweak (color saturation, etc.) photos I didn't like in Picasa and they would turn out a lot better than the original. smileys/wink.gif (If this is cheating, I'm guilty.)

 
Per Ruth says they are always flat, but it makes for a nice tea style cookie.

The taste is really a wow. You can already tell when you smell/taste the dough.

I watched them bake in her oven and you could see them puff up and then deflate like a souffle gone wrong, but they clearly weren't done until they flattened out. They'd make a superb full flavored garnish cookie because of this.

The dough is very soft and smooshes when sliced, even after time spent in the fridge so I might freeze them first and take some extra bake time for them. They did spread considerably so do space accordingly.

At home, with a slipat, I might've baked them slightly longer to see if they'd get crunchy. Since one side of her oven was baking hotter, plus we were distracted watching the Oscars, I likely pulled them a bit earlier than I would at home.

 
Oh, yeah....

photoshop elements, Picasa, PhotoScape...

you name it, I have it

My brisket photos are beyond tweaking... (sigh)

I am still thinking I'll blog, because the recipe is worth it, but I tell you, brown food is tricky to take pictures from. At least for me...

 
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