foodish experiment one
I tired one of Alton Brown's recipies last night. My results were mixed. As were my followings of the recipie, so, you know, fair enough.
I made peanut brittle according to his recipie, though I used both less of and a different type of pepper (see I don't always pepper things as much as humanly possible) and less cinnamon than he called for. I also apparently heated it about 4-5 degrees higher than he called for. I should have stuck to the color test instead of using our thermometer.
The result was a nicely complex flavore in my peanut brittle with more long chain pseudo sugars than the recipie calls for. Unfortunately, the added complexity clashes with the complexity added by the additon of the cinnamon and the pepper. Either Brittle with additives or brittle cooked hot, not both. It is still quite eddible though.

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