"This restaurant labels their brownies based on what part of the pan it was baked on."
Via Reddit, via New York Magazine ("The move is downright ingenious. Gooey’s your thing? Great, go red. If it’s crunchy, go green, and if it’s a little of both, you grab blue. Everyone wins.")
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Everybody knows that the corner brownies are the best. They just are.
Those thicker brownies in the pic would all seem to be fairly moist. It's the thin brownies that need to be labeled soft, medium and hockey pucks.
I don't buy brownies, I make my own. Really, they're the easiest thing in the world to make. 3 eggs, sugar, flour, chips, vanilla, baking powder.
At an upscale grocery that I sometimes shop at, the deli personnel ask if you want your cole slaw wet (from the bottom) or dry (from the top); or if there are certain ingredients in the pasta salad you want more or less of. Just give me a friggin' pound of it and get on with it, the next customer is waiting. These kinds of micro-preferences are yet another crumbling brick in the wall of civilization.
@Rastajenk, when I get a scone at the Coffee Shop I go to, I will ask for the browner of the ones in the case. I've had too many soggy middle scones that weren't baked through. Apologies in advance for keeping you waiting an extra 2 seconds.
A couple of times my wife would make brownies and lose track of the time in the oven. Hence, then were well done. I called them "blackies". She failed to see the humor.
This is what happens when food is too easy to come by. I'm sure "the starving children in whatever country your mother (or grandmother) chose" would just like to have a brownie from anywhere in the pan.
I mean, ok, but instead of labeling with the color corresponding to the part of the pan couldn't they just label with, you know, a description? Instead of making people do the translation that red=gooey and green=crunchy couldn't you just label them "gooey," etc?
Lots of pans are available that make only corner brownies.
Until I read this, I would have assumed everyone would go for the center (gooey) brownies. The bias of assuming others' prefetences match your own.
Rusty is correct. Corner brownie it is. And in a perfect world, that corner isn't crunchy, it's chewy. Not gooey. Not crunchy. Chewy.
Greg Hlatky said...
Lots of pans are available that make only corner brownies.
Every pan* makes only corner brownies if you're willing to cut them big enough.
*I should say every rectangular pan. If you make brownies in a round pan then you get no corners.
Every pan* makes only corner brownies if you're willing to cut them big enough.
This is genius.
Rusty said...
This is genius.
This is the idea for which I will win the Nobel Prize.
Interesting to know some people like the corner. I would avoid it or think I was being nice to others for putting up with it.
You lived to this age without garnering that bit of information?
Amazon: Baker's Edge Pan (edgy, baby)
The corners were always the best of ma's apple slices.
--gpm
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