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Biscotti is useless

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Kaido said:
I've heard that there is such as a thing as soft biscotti, is that what you're talking about?

One of my guiding food principles is that everything out there has a way of being good, but not everyone is necessarily exposed to it. A couple examples:

1. I always through Brussels sprouts were awful, until I tried them sliced in half, coated with EVOO/salt/pepper, and roasted. Amazing, can eat them by the bowl that way!

2. Dates in the United States are generally awful...they're either those horrible little dried cubes at the bottom of trail mix, or else dried beyond all recognition & no fun to eat. Fresh dates, OTOH, are like magic caramel happiness. Not always easy to find!
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It's not exactly soft, it should be crunchy, but also chewy at the same time. It should also be able to be dipped in espresso without going soggy. It's a delicate balance, and the flavor should also a be a delicate balance of almond and orange with hints of vanilla, chocolate and/or cinnamon.
 
BudAshes said:
Good home made biscotti is pretty amazing. I thought the same as you for years until I had the real thing.
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Absolutely this. I essentially only ever had stale shitty biscotti until I had quality home made biscotti and then had the "oohhhhh this is what it's supposed to taste like" moment.

Kaido said:
I've heard that there is such as a thing as soft biscotti, is that what you're talking about?

One of my guiding food principles is that everything out there has a way of being good, but not everyone is necessarily exposed to it. A couple examples:

1. I always through Brussels sprouts were awful, until I tried them sliced in half, coated with EVOO/salt/pepper, and roasted. Amazing, can eat them by the bowl that way!

2. Dates in the United States are generally awful...they're either those horrible little dried cubes at the bottom of trail mix, or else dried beyond all recognition & no fun to eat. Fresh dates, OTOH, are like magic caramel happiness. Not always easy to find!
Click to expand...

Also absolutely this. Had the exact same epiphany about roasted salt+pepper brussel sprouts. I do a lot of veggies that way because they're awesome. Some asparagus with salt and pepper under the broiler a few minutes? Awesome.

Totally agreed with your guiding principle - people who say "I don't like vegetables" just haven't had them prepared properly or in a (healthy) style that they enjoy.
 
WelshBloke said:
Hello!

Vin Santo!
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I've never had this kind of wine (this one specifically a dessert wine?) and have never even thought it would make sense to dunk biscotti into even the sweetest of wines. Interesting - it'd be worth a shot if I ever come across the pairing.
 
Kaido said:
Seriously, I had only ever had them boiled before...stinky, soggy, no fun to eat. Roasting is a gamechanger!
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Yeah steamed Sprouts are pretty gross/bland roasted is the only way to go.

I like to do them in EVOO, sea-salt and big chunks of chopped garlic.
 
I love biscotti withing digging them into my coffee, just for the crunch.

and i agreed with lxskllr. Roasted brussels with marinara is very good. Think I will make some tonight just to torment the kid.
 
lxskllr said:
Brussels are also good in marinara sauce. Quick and cheap to make if you use canned sauce.
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Like, with a red sauce? Hmm. I can't imagine the flavor combination works well together, gonna have to try it!
 
ultimatebob said:
I like my sprouts roasted with a balsamic glaze, personally.
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very much this. I can't imagine putting them in any kind of tomato based sauce...or any sauce. Though I assume it's possible.

I tend to roast them hot with an olive oil/balsamic/honey glaze, with savory herbs, shallots, and fresh, cubed asian pear. make sure those outer leaves are nice and crispy!

I always thought that bacon is just cheating and tbh, if I'm going to make vegetables, I like to keep the meat out to keep the vegetarians happy, because everything else I am making is extremely meat-forward, haha.
 
BudAshes said:
It's not exactly soft, it should be crunchy, but also chewy at the same time. It should also be able to be dipped in espresso without going soggy. It's a delicate balance, and the flavor should also a be a delicate balance of almond and orange with hints of vanilla, chocolate and/or cinnamon.
Click to expand...

None of the store bought Italian cookies compare to my grandmother's recipes. I wonder if it's from the region of Italy or modified and Americanized.
 
BudAshes said:
It's not exactly soft, it should be crunchy, but also chewy at the same time. It should also be able to be dipped in espresso without going soggy. It's a delicate balance, and the flavor should also a be a delicate balance of almond and orange with hints of vanilla, chocolate and/or cinnamon.
Click to expand...

I've never had any biscotti that wasn't as rock-hard as a stale crouton.

I have a recipe for Pignoli cookies that sounds like this...the only Pignolis I've ever had were dry & kinda awful, but the recipe I have is soft & delicious. Completely different animal from the stale stuff you get from Italian bakeries (which I guess are supposed to be soft & fresh?).
 
Ajay said:
Oh man, roasted sprouts Rock! First had them at an Italian restaurant, yum!
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They should have crispy bacon pieces as well!!

As for Biscotti, my wife and daughter both love it. I dont really care for it myself. Too dry and hard if you dont dunk it, and if you do, I dont like the limp, squishy taste.
 
Well I should thank this thread for helping with my Christmas list!
Biscotti, vin Santo, amaretti morbidi, panettone and panforte!
 
WelshBloke said:
The Welsh christmas list is roast pork, beer, bacon, beer, laverbread, beer, Welshcakes, beer, bara brith, beer, cawl, beer, roast lamb, small glass of sweet sherry for granny.
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Sounds more like the Welsh Christmas dinner. Or does "list" mean something different in Welsh?
 
WelshBloke said:
The Welsh christmas list is roast pork, beer, bacon, beer, laverbread, beer, Welshcakes, beer, bara brith, beer, cawl, beer, roast lamb, small glass of sweet sherry for granny.
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I think I'll pass on the laverbread but the rest looks pretty good. I don't see bratwurst on the list so what's the beer for?
 
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