LIDDED OATMEAL W/ CHOCOLATE GINGER SHORTBREAD
18 INNOCENT YEARS OF UNSUSPECTEDLY CONSUMING THE SAME WEIRDNESS, CAN GROW INTO POWERFUL, LIFELONG BRAINWASHER
WE are all cursed with weird, nonsensical foods that we’re obsessed with eating, for absolutely no other explanations but the mere fact that… we ate them growing up. They were often times the legacy of our great mothers who one day, out of desperation, whipped it out of a dirty kitchen sink and thought she shall repeat, for however long until the day we broke free for college. Beware, that on top of the obliviousness that such “foods” were not nearly considered legit one step out the front-doors, 18 innocent years of unsuspectedly consuming the same weirdness, can grow into a powerful, lifelong brainwasher. Mommy-to-be should take note.
I have, about a mile-long-list of such things. A list that should worth a new segment called, The Stuff I Eat When I’m By Myself (stay tuned). And rest assured, it ain’t pretty. But Jason, on the other hand, has but one, one single childhood nonsensical food-fetish that has long menaced his reasonable adult-life. And that is, a congealed tub of dead-cold… stiffened cadaver of something, that once in its previous life, was perhaps a barely sweet, borderline-edible plain oatmeal. Yes, laid bare… it’s gotta be cold. It’s gotta be stiff. It’s gotta… make no fucking sense. Yuuum?… well to him it certainly is. He could eat a whole tub of that shit…
So by my manipulative caring nature, I thought, for the second instalment of the shortbread-marathon I’m preparing for Food52, that this presents a perfect opportunity to redirect his relationship with dead oatmeals, into a more… socially acceptable scenario. But first, speaking of shortbread cookie-doughs, I should point out how utterly amazed I was at how straightforward, fuss-free, versatile and most of all, failsafe they are – and for the same exact reasons, under-appreciated. No confusing science behind baking powder/soda, nor is there any factors left to chances, I mean there’s none but one rule, just one simple rule to ensure you that at the end of a short amount of time, something crumbly and exceedingly buttery shall parade triumphantly out of your oven. The rule being, a stern ratio between 2 parts solid fat (often butter) and 3 parts dry ingredients (could be a combination of various flours), by weight. READ MORE