Acelestialobject

Hi..At the moment I need to store and utilize 8 large cartons of ripe and overripe avocados... I have already used 2 cartons to make avocado oil. Wondering about other ways to store it long-term for aesthetic and culinary purposes Any ideas/opinions/advices appreciated ;))

My first ever sourdough bread with my first ever starter... I find the crust a bit hard. Is it supposed to be?? The bread inside though is quite soft and spongy and pleasantly tangy :))

Thank you so much Paul..I have successfully started a starter in my second attempt thanks to you and the people of this forum I'll be sure to observe it with sight,smell and texture as you have mentioned to keep it going as long as it can..Also at the moment it doesn't have an intense smell, just a pleasantly tart smell.

Hi @Ann_T here do you mean that you feed and let it rise before refrigerating it and then you feed it again without discarding any, right when you need it?? I have fed mine and after it doubled kept it in the fridge. So next time I use it do I directly feed it without discarding any??

Okay Off to bake my first bread then :))

I'm on the 8th day of my 2nd attempt. This is how my unfed starter looks today. Problem is I'm not sure if its ready or not. Is this really it? Also, I normally discard half of it, so am I to continue doing that?? There seems to be a float test. But there are a lot of opinions against its validity.O.o Open to any advice/opinions/suggestions :))

Fried Fish with Tangy Tomato chutney and Flavored Rice :))

Creamy sautéed-spinach omelette. Perfect with spreadable cream-cheese and bread :))

Thats a great idea :)) thank you

Thank you so much....I wanted to make a raffaello themed cake with the cream filling between the layers. I'll refer to this to do so ;)) Also do you have a suggestion to replace the cocoa butter to adjust its consistency and quantity for a cake filling without compromising on the taste??

Has anyone successfully recreated the cream inside a raffaello truffle?? There are a lot of recipes on the internet but those don't achieve the same texture as the real raffaello cream ; _ ; Any advices/experiences/ideas are appreciated :))

Tried to make an instant version of the south indian breakfast dosa(T_T), but ended up converting the batter to these nice,crunchy and soft spinach wholewheat-rice flour cutlets.. XD

Hi...Made a simple one-layer half whole-wheat chocolate cake today with a simple coffee-chocolate pudding-ganache, topped with strawberries too sour to be eaten alone XD But good for the color as my sister said :))

That sounds absolutely amazing! It’s so heartwarming to hear about cows being raised with such care and respect. Also the seasonal differences in flavor sounds fascinating—nature’s own artistry at work. And those cows playing after the spring thaw? That’s such a beautiful image. It’s a reminder of how deeply animals feel joy when given the space to live as they should. Thanks for sharing this! :))

Wow. Cheesemaking is so cool. I didn't know listeria could be so persistent. Also, Your cows look really friendly and nice. Hope they live a long happy life

Thank you..Then I'll continue doing what Im doing till I get the result like you said. Also I had no idea cheese making could be so precise and a small misstep could end up being deadly O.O

On day 5 it wasn't showing much activity. And the next day, I left it without feeding for more than 24 hours. And when I remembered to check on it it had white mould on the residue on the sides of the bowl. I hope to see it turn out this way Did you wipe the walls of the jar of your starter?? Is that important???

Update on my starter: The site I followed used a glass bowl for the starter. The actual 'starter' was fine. It was not bubbling too much but nothing wrong with it. Unfortunately the sides of the bowl developed WHITE MOULD T_T Also I started a new starter in a glass jar, so do i need to consistently wipe the walls of the jar to prevent this from happening again???

It is different..but it may work considering the fact that I will be adding it to the ganache

Wow thanks a lot... I'll refer to these for my bulk amazon purchases...I didnt know these were good enough.. :))

Oh did you try the ganache without lemon flavor?? How was the next attempt (the one with 4 times as much mint)? Im thinking of making a mint ganache on a chocolate cake instead of incorporating it in the cake. Lol not quite but delivery charges are insane here

I didn't know pharmacies had them.. O.O Thank you.. I will check it out..

Is this like a homemade extract? Which ingredients have you tried this with?? What dishes did you use it in?? :))

O.O I was gonna try a recipe that uses this same method. Can you describe in detail how the ganache was??? Do you think it would have turned out better with powdered polo mints??

Its not really an objection just that mint extract isn't available anywhere near me. T_T