You know what they’re telling you about your baking skills when you give them a tray of brownies and they say “well, it tastes good!”. Fucking uncooked brownie batter tastes good.
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See: Good Eats, “chocolate lava muffins”.
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My first instinct is “fudge”, and I have a fudge recipe here in “bravetart” that has been tempting me; it looks super delicious. But I suspect if you are not-great at baking the candy space is not going to be your favorite universe
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It's super rich but that is why you serve it in a shot glass and immediately wash down with milk. (I am probably not being serious here. Probably.)
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This is why I love you Patrick, always asking the hardest questions. Seriously, no irony intended!
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Custard?
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Salmonella, raw egg allergies,...
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Caramelization is the big plus for me, and apparently for a lot of people, given the existence of those square-snake-shaped pans where every piece is an edge piece.
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