On Mar 22, 10:19�pm, "Janet Bostwick" > wrote:
> Yesterday I made beef barley soup. �It was so bad, so tasteless, that I
> threw it out. �I have no idea what was wrong. �It tasted thin, no flavor at
> all. �Last night I made brownies and ended up with a batch that developed a
> paper thin floating crust on top that shattered everywhere and over-baked
> them. �I made the brownies again tonight to do them right. �I was very
> methodical about how I made them, I reviewed the recipe before panning them.
> I even commented to my husband how much different the batter was tonight -- �
> very thick -- which I attributed to some mistake that I had made last night.
> As I was cleaning the kitchen after putting the brownies into the oven, I
> found the uncracked eggs sitting on the counter. �Bah!!!!! �I quit!!! �Let
> someone else do the cooking until my personal kitchen gremlins leave on
> vacation.
> Janet

Maybe the soup just needed a little salt. As far as the brownies go,
that tissue paper thin layer of crust on top isn't unusual. If I make
brownies with all butter then I don't get that thin flaky layer on
top. If I use shortening or oil in the brownies, either by itself or
in combination with butter, then I do get that flaky layer on top.