Comments on: Food For The Gods http://gourmeted.com/2007/12/12/food-for-the-gods/ A good meal makes everything better. Sun, 20 May 2012 07:04:35 +0000 hourly 1 http://wordpress.org/?v=3.0.4 By: joy http://gourmeted.com/2007/12/12/food-for-the-gods/comment-page-1/#comment-38143 joy Thu, 08 Mar 2012 07:33:37 +0000 http://gourmeted.com/2007/12/12/food-for-the-gods/#comment-38143 What pan size and kind (aluminum, stainless steel, or nonstick) did you use? What pan size and kind (aluminum, stainless steel, or nonstick) did you use?

]]> By: joy http://gourmeted.com/2007/12/12/food-for-the-gods/comment-page-1/#comment-37706 joy Fri, 27 Jan 2012 19:21:03 +0000 http://gourmeted.com/2007/12/12/food-for-the-gods/#comment-37706 Glad it worked out. I use a 9x13" pan most of the time. Makes perfect square portions for 24. :) Glad it worked out. I use a 9×13″ pan most of the time. Makes perfect square portions for 24. :)

]]> By: George G http://gourmeted.com/2007/12/12/food-for-the-gods/comment-page-1/#comment-37584 George G Tue, 10 Jan 2012 06:24:24 +0000 http://gourmeted.com/2007/12/12/food-for-the-gods/#comment-37584 This turned out perfectly! It's just as I remember from my childhood in Manila, oh-so-many decades ago. And damn, that's oily, haha! I've found 5 other recipes online and they were all fairly similar, but I chose this one since it had the Daily Bulletin's stamp of approval. :) I used a 9 x 13" pan, and what I did was exactly the same recipe here except I incorporated a cooking technique I read on other recipes online. I started at preheated oven at 350 degrees for 15 minutes, then reduced it to 300 for another 38 mins only because I miscalculated the timing. But it turned out perfectly, with the exception that the edges of the pan were a bit crisp, but still chewy and not at all burnt. A toothpick inserted in the center came out clean even while the center still looked a bit moist. I cooled them then chilled them in the fridge for 40 minutes before slicing. Thanks for the recipe! Yum! This turned out perfectly! It’s just as I remember from my childhood in Manila, oh-so-many decades ago. And damn, that’s oily, haha! I’ve found 5 other recipes online and they were all fairly similar, but I chose this one since it had the Daily Bulletin’s stamp of approval. :)

I used a 9 x 13″ pan, and what I did was exactly the same recipe here except I incorporated a cooking technique I read on other recipes online. I started at preheated oven at 350 degrees for 15 minutes, then reduced it to 300 for another 38 mins only because I miscalculated the timing. But it turned out perfectly, with the exception that the edges of the pan were a bit crisp, but still chewy and not at all burnt. A toothpick inserted in the center came out clean even while the center still looked a bit moist. I cooled them then chilled them in the fridge for 40 minutes before slicing.

Thanks for the recipe! Yum!

]]> By: Foodie123 http://gourmeted.com/2007/12/12/food-for-the-gods/comment-page-1/#comment-37468 Foodie123 Wed, 28 Dec 2011 11:40:44 +0000 http://gourmeted.com/2007/12/12/food-for-the-gods/#comment-37468 I've been alternating between hits and misses w/ my fftg. i would have a batch that would come out like a cake instead of crunchy on top. i wonder what i was doing wrong on those? any tips? I’ve been alternating between hits and misses w/ my fftg. i would have a batch that would come out like a cake instead of crunchy on top. i wonder what i was doing wrong on those? any tips?

]]> By: Rosel Feraren http://gourmeted.com/2007/12/12/food-for-the-gods/comment-page-1/#comment-36825 Rosel Feraren Thu, 01 Dec 2011 18:12:31 +0000 http://gourmeted.com/2007/12/12/food-for-the-gods/#comment-36825 Hello! Can you use a non stick baking pan instead of using parchment paper? I am sure you know what a pain it is to spread out this batter, it being packed and dense. Also, what is the height of the baking pan that you use. Hello! Can you use a non stick baking pan instead of using parchment paper? I am sure you know what a pain it is to spread out this batter, it being packed and dense. Also, what is the height of the baking pan that you use.

]]> By: Food For The Gods | andhebakes http://gourmeted.com/2007/12/12/food-for-the-gods/comment-page-1/#comment-34508 Food For The Gods | andhebakes Mon, 12 Sep 2011 13:01:35 +0000 http://gourmeted.com/2007/12/12/food-for-the-gods/#comment-34508 [...] completely before slicing into bars. Recipe source I woke up this morning, and made the cup of coffee.  Took the jelly roll pan out of the [...] [...] completely before slicing into bars. Recipe source I woke up this morning, and made the cup of coffee.  Took the jelly roll pan out of the [...]

]]> By: joy http://gourmeted.com/2007/12/12/food-for-the-gods/comment-page-1/#comment-25333 joy Fri, 24 Dec 2010 01:49:24 +0000 http://gourmeted.com/2007/12/12/food-for-the-gods/#comment-25333 You can use it, but it will be a sticky situation come cutting and serving time. Cool it in the fridge till it's solid then slice and remove. :) Hope that helps. I'm doing a lot of last-minute baking, too! Happy holidays! You can use it, but it will be a sticky situation come cutting and serving time. Cool it in the fridge till it’s solid then slice and remove. :) Hope that helps. I’m doing a lot of last-minute baking, too! Happy holidays!

]]> By: Sandra http://gourmeted.com/2007/12/12/food-for-the-gods/comment-page-1/#comment-25332 Sandra Fri, 24 Dec 2010 01:46:08 +0000 http://gourmeted.com/2007/12/12/food-for-the-gods/#comment-25332 Hey can i use foil sprayed with pam rather than parchment paper? HIgh five to last minute treat baking hehe :-) Hey can i use foil sprayed with pam rather than parchment paper?
HIgh five to last minute treat baking hehe :-)

]]> By: joy http://gourmeted.com/2007/12/12/food-for-the-gods/comment-page-1/#comment-24979 joy Thu, 23 Dec 2010 04:50:21 +0000 http://gourmeted.com/2007/12/12/food-for-the-gods/#comment-24979 Richelle, this is a dense version -- buttery and fruity. You can add another cup of walnuts to make it really nutty but it will tend to break apart more. Richelle, this is a dense version — buttery and fruity. You can add another cup of walnuts to make it really nutty but it will tend to break apart more.

]]> By: Richelle http://gourmeted.com/2007/12/12/food-for-the-gods/comment-page-1/#comment-24934 Richelle Thu, 23 Dec 2010 02:16:00 +0000 http://gourmeted.com/2007/12/12/food-for-the-gods/#comment-24934 Is this recipe a more cakey version of FFTG? Or is it dense, fruity and nutty? Thank you Is this recipe a more cakey version of FFTG? Or is it dense, fruity and nutty? Thank you

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