It happens to the best of us, but that's an amazing front-page headline typo to make it all the way to print.
And finally, my first brownies in a million years came out OK but rather dry. I wonder how it would be if I creamed the butter into the sugar when it's only softened instead of melting it.
1 What Say Youse?:
As I just learned on AMERICA'S TEST KITCHEN today, the secret to chewy brownies is flip-flopping the ratio of saturated to unsaturated fat, that is, substituting vegetable oil for some of the butter. Sounds counter-intuitive--I mean, butter is always good, right?--but there's something about hydrogen atoms and the flexibility of molecules, something, something.... ATK has started to copy Alton Brown by adding a "science guy."
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