Download Sitting in Bars with Cake: Lessons and Recipes from One Year by Audrey Shulman PDF

By Audrey Shulman

It’s challenging to satisfy humans in a tremendous urban, not to mention any urban. And after dwelling in l. a. for numerous years as a unmarried girl, Audrey Shulman grew to become to baking. yet instead of consuming her brownies solo over the sink, she introduced them to bars, luring men with a heady dose of butter and sugar.
Sitting in Bars with Cake recounts Audrey’s 12 months spent baking, bar-hopping, and providing slices of cake to males within the wish of discovering her boyfriend (or, no less than, a date). With 35 artistic recipes in line with her interactions with men from all walks of existence, from a Sticky Maple Kiss Cake to a sour Chocolate sell off Cake, this captivating booklet pairs every one cake with a quick essay and tongue-in-cheek lesson approximately identifying up boys in bars.

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Additional info for Sitting in Bars with Cake: Lessons and Recipes from One Year of Trying to Bake My Way to a Boyfriend

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The crispy fried shallots add a nice flavor and crunch but the chips are still great without them if you don’t have any. You can either buy them in a plastic tub or glass jar at an Asian market or make your own. If you don’t want to top the shrimp chips, they’re also great served alone and dipped into Peanut Dipping Sauce or Cashew Nut Dipping Sauce (page 30) just like my Mom serves them! 5 to 5 cm) of oil and turn the heat to high. When the oil reaches 375°F (190°C), add 4 to 5 shrimp chips at a time.

Bake for 5 to 8 minutes, until the cheese is melted and the edges are golden brown. Remove from the oven, top with the bean sprouts, fresh cilantro and roasted peanuts. More Options  Instead of the Peanut Dipping Sauce, you can use the Cashew Nut Dipping Sauce (page 30). APPETIZERS & LITTLE BITES I make my own pizza dough from time to time, but when I want to make an impressive appetizer last minute, I buy a ball of premade pizza dough or, even easier, a package of naan or flatbread from the supermarket.

They should puff up and fry up in just a few seconds. If the chips do not puff up immediately, your oil is not hot enough. If they begin to burn after a few seconds, your oil may be too hot. Remove once the chip has puffed up and drain on a baking rack. Be careful as you add the chips in— the oil is hot! Try sliding them in at the side of the wok or lowering them in with a big spoon or spider. 2 Set a wok or large frying pan over medium-high heat. When a bead of water sizzles and evaporates upon contact, add 1 tablespoon of the oil and swirl to coat.

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