a few things to know about cooking:
- soup has no place being served in a cup; it is not a beverage
- sweetbreads are neither sweet nor bread
- if you can’t make it better by adding bacon or cheese, it’s probably a lost cause
ingredients
baking is a complicated science; there are chemical reactions going on in there. you can’t just substitute ingredients all willy nilly like you can in the plain ol’ cookin’ world. when a recipe calls for buttermilk and all you’ve got is skim, you need to get creative. apparently baking powder reacts with accidity and soda with heat, if you use the wrong stuff, the results may not be pretty (see june’s pumpkin muffins). turns out, you can make your own buttermilk. 1 cup of regular milk plus 2 tablespoons white vinegar gets you a somewhat chunky, cottage cheese-like product, but the final result is just about the same.
while the final product wasn’t the prettiest thing to look at, it sure did taste good. it was like a giant loaf of cheez-its with a fault line down the middle. instead of serving it in slices, we tore into it with our bare hands like some sort of zucchini savages. at least i’ve come up with another successful recipe to disguise zucchini and make it erik approved. if you add cheese, they will come.
mystery squash 