Comments on: butter, butter, everywhere

By: Why I Cook | Raccoon and Lobster

Why I Cook | Raccoon and Lobster — Fri, 19 Feb 2010 22:51:37 +0000

[...] —I cook because nobody sells brioche made with equal parts of butter and flour. [...]

By: terribly dangerous | Raccoon and Lobster

terribly dangerous | Raccoon and Lobster — Tue, 20 Oct 2009 02:10:39 +0000

[...] point out is that instead of regular bread crumbs, if you happen to have a slightly stale roll of Rich Man’s Brioche, it makes things even better. And by better, I mean [...]

By: Back to the kitchen | Raccoon and Lobster

Back to the kitchen | Raccoon and Lobster — Sat, 25 Jul 2009 01:15:35 +0000

[...] sweet dough is much easier to work with than the middle-class brioche because it has a much more reasonable flour:butter ratio. Sadly, this also makes it less [...]

By: Madam Chow

Madam Chow — Fri, 17 Jul 2009 20:53:53 +0000

OK, these look pretty outrageous!

By: Stefanie

Stefanie — Fri, 17 Jul 2009 18:25:32 +0000

The brioche sounds very delicious. The pictures are so mouthwatering.

By: Mimi

Mimi — Fri, 17 Jul 2009 17:12:52 +0000

Wow! Those look delish!

By: nick

nick — Fri, 17 Jul 2009 15:28:34 +0000

Your filled brioche sounds/looks awesome. Brioche is by far my favorite “bread” / pastry. Earlier this year I compared the recipes for Pierre Herme, Thomas Keller and Joe, of joepastry.com, we ate brioche for a week and it was the best.ever. period.

If you have some extra I highly recommend poaching a sausage and then stuffing it in the middle before baking off a loaf!

By: Stacy

Stacy — Tue, 14 Jul 2009 14:41:59 +0000

At least I am awesome evil instead of malicious evil. I knew cream cheese would be a good idea, but if I make more dough, I’m just going to eat them all myself. Siiiiigh.

Oh, or ricotta, lemon zest, and sugar. And almonds?