Food Feedback: TMI on the brownies? And do we need more witloof?
The offending/entertaining brownie, made with Oreos
One reader loves witloof, or endive, so much he wants to start "Friends of Witloof."
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[Re: "Oreo celebrates 100th birthday" by Rebecca Sodergren, Food & Flavor, March 1:]
A recipe for "Slutty Brownies"? Really? If I wanted to see this kind of language in my news, I'd go to mtv.com. I am wondering why this was deemed news appropriate. At the bare minimum, no one at the Post-Gazette thought it worthwhile to change the name of the recipe before re-posting from Pinterest, just to be safe?
For the record, I'm not upset or offended at all. The term, though considered derogatory by many, is such a mainstay in modern vernacular that I'm desensitized. Among men and women alike in my age group, it's just as common as any other word, but there's a time and a place that I'd expect to read or hear it. I'm just confused as to how this made it to the Post-Gazette online, because in this context, I don't consider this word appropriate.
I enjoyed reading your article about the Oreo cookie celebrating its 100th birthday this year. It has always been my favorite store-bought cookie -- just the classic Oreo, no mint, no double stuffed, no fudge coating.
The Slutty Brownie recipe sounded intriguing. (I like the name; it makes me smile.)
I have attached a Maida Heatter recipe for an Oreo cake [see below] that I have been making for over 20 years. It is not difficult to make, is delicious, and keeps well. I always get compliments when I serve it.
I always enjoy the Food section in Thursday's Post-Gazette. Keep up the good work!
My wife, Karen, and I very much enjoyed your essay on endive or witloof (pronounced wit-loaf) ["Say it with me: On-deev" by Bob Batz Jr., Food & Flavor, March 3]. We arrived in Pittsburgh in summer 2007 after 18 years in Antwerp, Belgium. Witloof was a frequent side or even main dish in our home there. There are splendid recipes in a marvelous book, "Everybody in Belgium Eats Well Cookbook" by Ruth Van Waerebeek. Her family roots happily bring marvelous recipes from both the French- and Dutch-speaking sides of Belgium.
Adjust a rack one-third up from the bottom of the oven and preheat the oven to 350 degrees. You need a tube pan with a 10- to 12-cup capacity, preferably one with a rounded bottom and a fancy design. Butter the pan well (even if it has a nonstick finish) and dust all over with fine dry bread crumbs, invert it over paper, and tap out excess crumbs. Set the pan aside.
Break up the chocolate and place it in the top of a small double boiler over warm water on low heat. Cover with a folded paper towel (to absorb steam) and with the pot cover and let cook until barely melted. Then remove the top of the double boiler and stir the chocolate until completely smooth.
Put the endives in a saucepan with just enough water to cover. Add the lemon juice and 1/2 teaspoon salt. Cover, bring to a boil, then reduce the heat and let simmer until the endives are tender, 20 to 25 minutes. Drain well but reserve 1 cup of the cooking liquid for the sauce.
First Published 2012-03-07 23:14:58