Random Food Questions Thread - Page 6

Another question. I am considering making tea bread, I want to get rid of the lemon flavor and add chocolate. I have cocoa powder. Should I mixed the cocoa powder with melted butter and just add it in place of the lemon rind and extract. Or should I mix it with the dry ingredients and decrease the amount of flour by how much cocoa powder I'm using.

I don't know why you'd want to add chocolate, but decrease the flour.

I like chocolate more than I like lemon. I ended making a sweet potato bread.

I could be wrong, but I think the question was not "why add chocolate," but "why do you think adding cocoa powder means you should reduce flour?" I'm not a baker, though, so maybe that's a-ok. Just seems to me that they have very different functions in the whole process.

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I think the intention was to ask why you would want to add chocolate to tea bread. Chocolate is a strong flavor in and off itself and would offset the delicate bitterness of tea.

I really don't understand how my statement could be read that way unless I omitted a modal and a crucial comma.

"let's eat Grandma" or "Let's eat, Grandma" - commas are important!

better example:

"Let's eat out, Grandma!" vs "Let's eat out Grandma!"

I just threw up in my mouth a little bit.

I do not eat tea bread exclusively with tea and I think it also depends on what sort of tea you are drinking it with.

what is a good restaurant supply store in Manhattan?

What do you need? For a lot of items, I like to shop in China Town .. but I would not buy Knives or Good Pots/pans there.

I need things besides knives and pots/pans. Strainers, slotted spoons, cheesecloth (that isn't $6 for this little pad), twine, parchment paper, etc.



will check for a JB Prince.