Burnt Toast

Have you ever wondered how many kneads it takes for dough to feel like a baby's bottom? Or how to eat cinnamon toast crunch the *right* way? We're sharing an episode from The Genius Recipe Tapes where Kristen sits down with Frankie Gaw to talk all about the food he grew up eating and the recipes found in his new book, First Generation

Referenced in this episode 

• First Generation: Recipes from My Taiwanese-American Home
• Frankie's Website 
• Frankie's Instagram

Have a genius recipe you'd like to share? Tell me all about it at [email protected].

Theme Music by The Cabinetmaker on Blue Dot Sessions

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. 

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.

Recipe
Makes 16 brownies (8 to 10 milligrams THC per brownie)

Cannabutter

• 1/2 cup (113 grams) unsalted butter
• 1 gram quality cannabis flower

Weed brownies

• 1/4 cup (21 grams) natural cocoa powder, plus more for the pan
• Cannabutter (above)
• 1/2 cup (100 grams) chopped dark chocolate
• 1 1/4 cups (250 grams) granulated sugar
• 1 tablespoon molasses
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 2 large eggs
• 3/4 cup (90 grams) all-purpose flour
• 1/2 cup (57 grams) chopped toasted nuts (optional)

1. Make the cannabutter, following the quantities listed above and my step-by-step guide linked here.
2. Butter an 8x8-inch pan, then dust with cocoa. Heat the oven to 350°F (177°C).
3. In a bain marie (or in the microwave in 10-second intervals), melt the cannabutter and dark chocolate. Remove the bowl from the heat, then add the sugar, molasses, vanilla, and salt.
4. Add one egg at a time, mixing well after each. Beat for about 5 minutes, until a 5-second ribbon forms on the top of the batter when you lift the whisk. Stir in the chopped nuts (if you’re using them). Sift or whisk the flour with the cocoa powder, then add to the chocolate mixture. Combine just until the flour disappears (don’t overmix).
5. Pour the batter into the pan and place in the center of the oven. Bake for about 25 minutes, until a glossy top forms and starts to crack. Keep an eye on the edges, they will firm up first. To check, insert a toothpick near the corner—it should have a few moist crumbs.
6. Let cool on a wire rack for at least 10 minutes before cutting into 16 brownies. (If you’d like—and if your pan isn’t glass—you can plunge the pan into cold water immediately out of the oven. The temperature shock achieves a chewy crust while maintaining the gooey center, a tip I learned from Eric Kim.)
7. Store the brownies in an airtight container for up to a week. For longer storage, cut and freeze the brownies, then warm up in the microwave or oven before serving.

If you're considering enjoying this recipe, please consult and follow the legal restrictions for controlled substances in your state. Because there are so many variables with homemade edibles, go slowly. You may want to start with half a serving and determine your tolerance and ideal dose from there. And always wait a couple hours to feel the effects. 

Is there a recipe you'd like to hear us make? Tell us all about it at [email protected]!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Referenced in this episode 

• Simply Genius Cookbook
• Tara O'Brady's Genius Chocolate Chip Cookies
• Tara O'Brady on Substack

Genius-Hunter Extra Credit

• Tara O'Brady's Website
• Tara O'Brady's Instagram

eferenced in this episode 

• Simply Genius Cookbook
• Heidi Swanson's Genius 5-Minute Tomato Sauce

Have a genius recipe you'd like to share? Tell me all about it at [email protected].

Theme Music by The Cabinetmaker on Blue Dot Sessions

Referenced in this episode 

• Pre-order the Simply Genius cookbook (+ get an instant sneak peek at 14 new recipes and riffs!)
• Why Dorie Greenspan's French Yogurt Cake is Genius
• Watch Kristen make her way through this cake

Genius-Hunter Extra Credit

• Dorie Greenspan's Instagram

Have a genius recipe you'd like to share? Tell me all about it at [email protected].

Shrettuce or slaw? Potato buns or sliced bread? Spicy or spicy?

Molly and Declan talk about the recent resurgence in popularity of the fried chicken sandwich, the sandwich's true origin, and ease any anxieties re: at-home deep frying.

 Thanks to our listeners, especially those of you who called in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to [email protected]. 

Team bacon or sausage? Hash browns or nah? English muffins, croissant, bagel?

Molly and Declan debate the merits of bacon, sausage, ham, and pastrami (?); and find a home for the english muff.

Special thanks to our listeners for your questions, especially those of you that called in. We still need your help! Send your burning sandwich questions (not burning sandwich, you know what we mean) to [email protected]. 

The Burnt Toast podcast is back! 

August 11th, 2022 there will be new episodes of Burnt Toast featuring conversations with Food52 writers, staff members, and community members. Follow along for stories, advice, recommendations, and more!

Roasted? Smoked? Honeyed?  To avo or not to avo?

Molly and Declan make a turkey sandwich that's, dare we say, succulent and not boring.

Thanks to our listeners for your questions, and we still need your help! Send your burning sandwich questions (not burning sandwich, you know what we mean) to [email protected]. 

How long should the eggs be cooked? What is the ultimate egg to mayo ratio? Can egg salad ever transcend egg mush?

In pursuit of a not-gross, not-bland egg salad, Molly and Declan  give it the cae sal treatment.

Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to [email protected].