Hi - three completely unrelated items:
1) Do fresh egg whites come to a soft peak quicker than older? I ask because I was making Peppermint Pate's amazing lemon hotcakes again this morning - http://www.chowhound.com/topics/show/... - as before, I was beating the whites by hand. Today they fluffed up twice as much and formed soft peaks in about half the time. (I just purchased these eggs two days ago - last time they were a couple of weeks old.)
2) I decided to make Ruth Lafler's brownies last Tuesday - http://www.chowhound.com/topics/show/... - and had a couple of problems. First I had to cook them almost three times as long but I'm pretty sure this had to do with the fact that I used a glass baking dish?? Secondly, these brownies get better as they sit. If I made them again I'd make them four or five days before I served them. Eating one now and it's great. (Although I do think I'd add a teensy bit of baking powder next time.... I'm discovering I like brownies that are just barely cake-y - these are absolutely like rich fudge. Went well with dulce de leche ice cream)
3) We're having the first meeting of our writer's group tomorrow. I have to clean and am having a meeting with my director of my show right before so I won't have time to really cook. We have almost an entire leftover bacon and mushroom pizza (do you see where this is going?) Is there anything I can do to turn that pizza into some sort of appetizer? It's a thin crust pizza. Someone is bringing beer and we're all close friends so I thought about just going back to my roots and having a good white trashy appetizer theme....any thoughts?
Thanks in advance!!