My millionaire's slices

[wiseheart]

... failed spectacularly. The shortbread turned out quite good, but my caramel wouldn't set, soaked into the shortbread, making it soggy, and was way too sweet anyway. So was the milk chocolate on top. Well, at least I know what to make differently, should I feel daring enough to give them another attempt. At least where the sweetness is considered. I don't know what went wrong with the caramel. I checked several recipes and the description how to make it was basically the same, which I followed meticulously... I think I'll practice making the caramel for a few times before I try my hand on the actual slices again. Caramel bonbons are nice, too.

My second experiment of the day were fried zucchini slices, in egg and bread crumbs (Paniermehl for those who speak German). They turned out as they were supposed to be - but they weren't such a big deal as several people told us they would. Mostly because zucchini doesn't have much taste on its own, despite the amount of salt and pepper I added. So, next time we use this technique we'll fry chicken breast, as always. Clearly, I wasn't mean to be a vegetarian.

Comments

[meathiel]

Yes to the last sentence! 😁

[wiseheart.livejournal.com]

I don't mind being on top of the food chain; although, if we consider it seriously, the bacteria and viruses are on the top, ultimately.

[adafrog.livejournal.com]

Clearly, I wasn't mean to be a vegetarian.
lol

[wiseheart.livejournal.com]

It isn't so that we'd consume huge amounts of meat — it is way too expensive anyway. But I couldn't go without entirely.

[adafrog.livejournal.com]

I agree.

[manue7a.livejournal.com]

Just adding salt and pepper is a bit like hoping for magic :D

[wiseheart.livejournal.com]

Na ja, es gab auch noch Paniermehl und ein Ei fürs Ausbacken, aber es hat nix geholfen.

[elwenlj.livejournal.com]

I hate zucchini/courgette with a passion. To me it is just tasteless, texture-less pap.

[wiseheart.livejournal.com]

It's good filling stuff. I made courgette and chocolate muffins once and they were fantastic. And it's very good in various stir-fries, too. As long as it isn't the main ingredient.

[noadvertising.livejournal.com]

At least you did not burn the caramel. I always do.

[wiseheart.livejournal.com]

I can make good caramel for decorating cakes and all that. But this was supposed to be a butter caramel layer... it just didn't work. Next time I'll make simple caramel as always and add the butter when it's done, perhaps it will work that way.

[beauty-forashes.livejournal.com]

The only way I like zucchini pan-fried is un-breaded, just sliced, with salt and pepper and pan-fried in olive oil. Not the extra-vergine oil, I mean the cheap stuff that really has a pungent olive taste like Bertolli "Robusto". I like it best in ratatouille, though, or Turkish dishes, or stuffed...or made into "zoodles" and eaten like pasta. I love zucchini!

[wiseheart.livejournal.com]

I like zucchini, too, but I despise olive oil. ;)

[beauty-forashes.livejournal.com]

Oh wow, I don't think I've heard anyone say that before! But tastes are so different and I think that's a good thing because it keeps things interesting. :)

[mirasaui.livejournal.com]

Sorry your millionaire's did not turn out as expected. Caramel is one of my favorite candies (is it a candy? not sure how it should be classified). I also like zucchini, but have never tried it fried.

[wiseheart.livejournal.com]

I mostly use it as filler stuff for stir-fries. Although I made a zucchini and chocolate muffin once and it was surprisingly good.