Comments on: Pastrami on rye, a Dr. Brown, and oh yeah, one of those black and whites… http://blog.kingarthurflour.com/2009/08/25/pastrami-on-rye-a-dr-brown-and-oh-yeah-one-of-those-black-and-whites/ Step-by-step recipes and baking tips from America's oldest flour company: King Arthur Flour Mon, 13 Feb 2012 22:12:57 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: lmm http://blog.kingarthurflour.com/2009/08/25/pastrami-on-rye-a-dr-brown-and-oh-yeah-one-of-those-black-and-whites/comment-page-1/#comment-64488 lmm Wed, 21 Dec 2011 16:12:36 +0000 http://blog.kingarthurflour.com/2009/08/25/pastrami-on-rye-a-dr-brown-and-oh-yeah-one-of-those-black-and-whites/#comment-64488 I always thought you flipped the cookies over and frosted the flat side. I see in the picture you frost the rounded top side. I might have to try both ways to see which works better. <strong>I'd rather have my cookies sitting securely on their flat base than rocking around on their rounded tops. But truthfully? Doesn't make any difference in how they taste! PJH</strong> I always thought you flipped the cookies over and frosted the flat side. I see in the picture you frost the rounded top side. I might have to try both ways to see which works better.

I’d rather have my cookies sitting securely on their flat base than rocking around on their rounded tops. But truthfully? Doesn’t make any difference in how they taste! PJH

]]> By: Elena McMahon http://blog.kingarthurflour.com/2009/08/25/pastrami-on-rye-a-dr-brown-and-oh-yeah-one-of-those-black-and-whites/comment-page-1/#comment-63878 Elena McMahon Tue, 06 Dec 2011 20:23:56 +0000 http://blog.kingarthurflour.com/2009/08/25/pastrami-on-rye-a-dr-brown-and-oh-yeah-one-of-those-black-and-whites/#comment-63878 I don't have a muffin scoop or any type of cookie scoop. Is there anything I could use instead? Thanks! <strong>Sure, Elena, just grease a 1/4-cup dry measuring cup, and use that. It won't be as seamlessly easy, but if you grease and/or rinse between each scoop, it should work just fine. PJH</strong> I don’t have a muffin scoop or any type of cookie scoop. Is there anything I could use instead? Thanks!

Sure, Elena, just grease a 1/4-cup dry measuring cup, and use that. It won’t be as seamlessly easy, but if you grease and/or rinse between each scoop, it should work just fine. PJH

]]> By: Luv2Bake http://blog.kingarthurflour.com/2009/08/25/pastrami-on-rye-a-dr-brown-and-oh-yeah-one-of-those-black-and-whites/comment-page-1/#comment-63142 Luv2Bake Fri, 18 Nov 2011 19:40:28 +0000 http://blog.kingarthurflour.com/2009/08/25/pastrami-on-rye-a-dr-brown-and-oh-yeah-one-of-those-black-and-whites/#comment-63142 Any good ideas on how to store these? I'm worried about 1) the cookies getting stale, and 2) trying to stack them in a container without the frosting getting mushed...advice would be greatly appreciated! Thanks! <strong>Since they're so large, it's not too much of a pain to wrap each one individually in plastic wrap. That's what I do, and it works fine. Enjoy ! PJH</strong> Any good ideas on how to store these? I’m worried about 1) the cookies getting stale, and 2) trying to stack them in a container without the frosting getting mushed…advice would be greatly appreciated! Thanks!

Since they’re so large, it’s not too much of a pain to wrap each one individually in plastic wrap. That’s what I do, and it works fine. Enjoy ! PJH

]]> By: Jane Avery http://blog.kingarthurflour.com/2009/08/25/pastrami-on-rye-a-dr-brown-and-oh-yeah-one-of-those-black-and-whites/comment-page-1/#comment-21222 Jane Avery Wed, 30 Sep 2009 02:21:05 +0000 http://blog.kingarthurflour.com/2009/08/25/pastrami-on-rye-a-dr-brown-and-oh-yeah-one-of-those-black-and-whites/#comment-21222 You just keep getting better and better. How can I go wrong? When I look at these photos I feel you are right in my kitchen. Thank you <strong>Jane, we ARE right in your kitchen - if only in spirit... :) PJH</strong> You just keep getting better and better. How can I go wrong? When I look at these photos I feel you are right in my kitchen.

Thank you

Jane, we ARE right in your kitchen – if only in spirit… :) PJH

]]> By: Debbie http://blog.kingarthurflour.com/2009/08/25/pastrami-on-rye-a-dr-brown-and-oh-yeah-one-of-those-black-and-whites/comment-page-1/#comment-21078 Debbie Sun, 27 Sep 2009 08:38:22 +0000 http://blog.kingarthurflour.com/2009/08/25/pastrami-on-rye-a-dr-brown-and-oh-yeah-one-of-those-black-and-whites/#comment-21078 Just curious, could you use the fiori di sicilia in the batter rather than the lemon oil? Would it give the cookies more of an orange taste than the hint of lemon? <strong>Yes, and yes. It's just the MEREST hint, so I'd guess the Fiori would be just fine, Debbie - PJH</strong> Just curious, could you use the fiori di sicilia in the batter rather than the lemon oil? Would it give the cookies more of an orange taste than the hint of lemon?

Yes, and yes. It’s just the MEREST hint, so I’d guess the Fiori would be just fine, Debbie – PJH

]]> By: Tammy http://blog.kingarthurflour.com/2009/08/25/pastrami-on-rye-a-dr-brown-and-oh-yeah-one-of-those-black-and-whites/comment-page-1/#comment-20820 Tammy Thu, 24 Sep 2009 02:47:10 +0000 http://blog.kingarthurflour.com/2009/08/25/pastrami-on-rye-a-dr-brown-and-oh-yeah-one-of-those-black-and-whites/#comment-20820 I love your website. The recipes, the stories, the pictures. These black & whites bring back lots of memories... I grew up in my grandparent's bakery in Brooklyn and I'm always working to recreate the foods I grew up eating. The icing my grandfather used was a fondant, one vanilla, one chocolate that he'd cook then spread on the cookies then they'd harden and be nice and shiny. I'm getting hungry now just thinking about it! <strong>Cooked fondant on these, huh? Thanks for sharing, Tammy - it's always good to know secrets of the "originals"... PJH </strong> I love your website. The recipes, the stories, the pictures. These black & whites bring back lots of memories… I grew up in my grandparent’s bakery in Brooklyn and I’m always working to recreate the foods I grew up eating. The icing my grandfather used was a fondant, one vanilla, one chocolate that he’d cook then spread on the cookies then they’d harden and be nice and shiny. I’m getting hungry now just thinking about it!

Cooked fondant on these, huh? Thanks for sharing, Tammy – it’s always good to know secrets of the “originals”… PJH

]]> By: Joan http://blog.kingarthurflour.com/2009/08/25/pastrami-on-rye-a-dr-brown-and-oh-yeah-one-of-those-black-and-whites/comment-page-1/#comment-20670 Joan Mon, 21 Sep 2009 22:34:36 +0000 http://blog.kingarthurflour.com/2009/08/25/pastrami-on-rye-a-dr-brown-and-oh-yeah-one-of-those-black-and-whites/#comment-20670 Halyna -- thank you thank you THANK YOU. I too am from Utica -- and grew up on Hemstrought's halfmoon cookies -- I have had them from every bakery I can find and have never found them to be as good -- with the exception of the Gingerbread Bakery in Sauquiot NY -- possibly because the men used to work at Hemstroughts and have the recipe! I know what I am making this evening!! Halyna — thank you thank you THANK YOU. I too am from Utica — and grew up on Hemstrought’s halfmoon cookies — I have had them from every bakery I can find and have never found them to be as good — with the exception of the Gingerbread Bakery in Sauquiot NY — possibly because the men used to work at Hemstroughts and have the recipe! I know what I am making this evening!!

]]> By: Linda P. http://blog.kingarthurflour.com/2009/08/25/pastrami-on-rye-a-dr-brown-and-oh-yeah-one-of-those-black-and-whites/comment-page-1/#comment-20068 Linda P. Wed, 09 Sep 2009 14:20:28 +0000 http://blog.kingarthurflour.com/2009/08/25/pastrami-on-rye-a-dr-brown-and-oh-yeah-one-of-those-black-and-whites/#comment-20068 Years ago there was a little cookie bakery in Rochester, NY called "ELITE". They had the best cookies. Sadly they went out of business a few years ago. Their half moons were the so good. Yours look so inviting. I gave up on the ones you can buy in Penn Station NYC because they are hard and dry. The icing is thin and like paste. I am sure they are commercially made. Years ago there was a little cookie bakery in Rochester, NY called “ELITE”. They had the best cookies. Sadly they went out of business a few years ago. Their half moons were the so good. Yours look so inviting. I gave up on the ones you can buy in Penn Station NYC because they are hard and dry. The icing is thin and like paste. I am sure they are commercially made.

]]> By: Olga http://blog.kingarthurflour.com/2009/08/25/pastrami-on-rye-a-dr-brown-and-oh-yeah-one-of-those-black-and-whites/comment-page-1/#comment-19388 Olga Sat, 29 Aug 2009 03:45:58 +0000 http://blog.kingarthurflour.com/2009/08/25/pastrami-on-rye-a-dr-brown-and-oh-yeah-one-of-those-black-and-whites/#comment-19388 I grew up in Queens, NY. I remember the black & whites being iced on the rounded side, not the flat side! <strong>Well, I guess Queens goes its own way, then, as far as NYC is concerned. I tell you, frosting the round vs. flat side is one "controversy" I never imagined with these cookies... Thanks for adding your 2¢, Olga! PJH</strong> I grew up in Queens, NY. I remember the black & whites being iced on the rounded side, not the flat side!

Well, I guess Queens goes its own way, then, as far as NYC is concerned. I tell you, frosting the round vs. flat side is one “controversy” I never imagined with these cookies… Thanks for adding your 2¢, Olga! PJH

]]> By: Irene http://blog.kingarthurflour.com/2009/08/25/pastrami-on-rye-a-dr-brown-and-oh-yeah-one-of-those-black-and-whites/comment-page-1/#comment-19370 Irene Fri, 28 Aug 2009 22:54:12 +0000 http://blog.kingarthurflour.com/2009/08/25/pastrami-on-rye-a-dr-brown-and-oh-yeah-one-of-those-black-and-whites/#comment-19370 These look great! I'm also an ex-NYer and miss those black and whites, real bagels, and good hand sliced lox. One thing I've noticed w/ black and whites is that they seem to ice the underside of the cookie, so the flat part is iced and it sits on its rounded un-iced top. <strong>I must have been used to eating New England Half Moons, I guess... all the ones I see around the Boston area are iced on the rounded part. Again - we celebrate diversity! PJH</strong> These look great! I’m also an ex-NYer and miss those black and whites, real bagels, and good hand sliced lox. One thing I’ve noticed w/ black and whites is that they seem to ice the underside of the cookie, so the flat part is iced and it sits on its rounded un-iced top.

I must have been used to eating New England Half Moons, I guess… all the ones I see around the Boston area are iced on the rounded part. Again – we celebrate diversity! PJH

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