Butter me up, Ina! I’ve got a yen for chocolate cake.
People swear by the Barefoot Contessa, but I don’t agree. It’s not just that her bangs bug me, though they most certainly do, or even that I get so preoccupied with the desire to flip her collar back down where it belongs that I can’t focus on the food. What really gets up my nose is the not-so-subtle nagging quality to Ina’s recipes: use extra large eggs, finest quality chocolate, freshly brewed hot coffee. I mean really – once a cup of coffee has been baked into a cake, who could possibly tell the difference between a freshly brewed cup and one that’s been sitting around on the counter for an hour? I’ll tell you who. Nobody.
Then there are the oven temps where the Fahrenheit is always indicated, as in “350 degrees F.” Now there’s an important safety tip, Egon. You don’t want to take a chance that people will think they should set their ovens to 350 Celsius, which if memory serves is approximately the surface temperature of Mercury. But of course, our Contessa spends so much time on the Continent that one understands her need to clarify.