pastrygirl

Agree that an American recipe probably means the light/clear corn syrup, but I have used Lyle's golden syrup in caramel candies and think the flavor goes nicely. You could also substitute honey or leave it out. I think dark corn syrup would be too molasses-y. What syrups do you have and what's the caramel sauce going with?

Not a fan either, but there is probably worse coffee. It's a small treat/indulgence and endlessly customize-able, people can feel special for <$10. When they started, they actually made coffee. Espresso wasn't everywhere and the standard was cans of Folger's at the office. The drinks with a pint of milk and heaps of sugar gained traction with the masses so they went after that market. The biggest companies don't necessarily make the best products, they just know how to sell.

I've seen that advice, you cut the choux after baking then dry them out to make them more crisp. Agree that there shouldn't be much interior dough to scoop out, just a few webs. Disagree that falling apart while being eaten is a flaw - it's a cream-filled pastry, it doesn't need to be sturdy

looks like they are medicine* measuring glasses, but that doesn't necessarily explain the tsps to TB discrepancy ... https://www.ebay.com/itm/RARE-original-BAUER-BLACK-etched-medicine-or-DOSE-GLASS-still-in-ORIGINAL-BOX-/390932815805 *of course, some people consider whisky to be medicine so I guess it's a shot glass after all

When buying raw nuts - in this case raw pistachios from Trader Joe's - are they actually raw, never heated or have they been steamed or otherwise pasteurized?

@KennethT thanks for elaborating, that's even more rural than I was imagining. Can't go out to dinner if there aren't any restaurants.

Interesting take, never thought of it that tourists supporting the village shops would be imposing. Do other people feel like they should self-segregate to the tourist areas? Does it depend on how big the village is?

Full disclosure: I bought a bunch of close to expired Valrhona when they were trying to unload it in late 2020 after all the hotels & cruise ships shut down. It was fine and I have no regrets about making that Xmas a little more profitable.

Has your Dad always been this way? How could constant scrutiny not lead to anxiety and preferring to eat alone? Growing up in the 70's-80's I definitely got the message to be smaller, defer to men, and other BS that I'm still trying to un-learn.

Yeah, then you'd have at least a little gluten to hold things together Why do you want to add almond flour? If you can eat wheat and want a flaky pie crust, stick with the traditional pate brisee. If you want an almond crust, a pate sucree might work better. https://pastry-workshop.com/pate-brisee-pate-sucree-pate-sablee-3-types-of-basic-dough/

Does it appear to have been mis-handled - bloomed or stuck together? White chocolate could potentially get a little cheese-y if the milk fat goes off, but if it looks in good condition and tastes fresh, I'd use it through the end of the year.

No, just handle with care. It may help to roll it out between sheets of parchment paper or plastic wrap.

A top crust is usually less dough than the bottom/sides. 1-2/3 or 1-3/4x should suffice. Almond flour will act differently. The added fat and lack of gluten will probably make the dough more crumbly & fragile.

Your sugar is on the low side compared to many white chocolates so you could certainly add more. Here's the breakdown for Felchlin whites: edelweiss 36% - 36% cacao fat, 4.7% milk fat, 49.3% sugar (this is what use, it is sweet but not the sweetest) mont blanc 31% - 31.2 % cacao fat, 3.6% milk fat, 58% sugar sao palme 30% - 30.9% cacao fat. 4.2% milk fat, 58.4% sugar opus blanc 35% - 35.3% cacao fat, 8.1% milk fat, 46.8% sugar (This is their 'grand cru' white with UNESCO biosphere Swiss meadow milk.) I agree with adding vanilla. If you want to try caramelizing some a la Valrhona Dulcey, bake it in a low-ish oven stirring occasionally until it reaches your desired shade.

I did something similar once with hazelnut and the bonbons ended up losing their shine due to nut oil migrating through the shell. I think milk chocolate is a little less susceptible to that? Anyway, just to note that those might have a shorter shelf life, appearance-wise. And you guys are making me want to do something pistachio. I always liked them with apricots.

acai bowls cake pops

Growing up, we'd eat wilted (don't recall if saute'ed or boiled) beet greens or chard doused with red wine vinegar. I love the pepper-iness of arugula but sometimes if i need to eat a lot of it fast, I'll saute it like spinach. Cooking really tames the flavor, though. Young pea vines would be another thing to try if you ever see them. They're mild, reminiscent of peas.

not ruined, maybe a little denser or tougher since the eggs didn't get aerated in the creaming stage

I used to have an account with them but I guess I don't anymore. You can get loose/powder fat-dispersable Roxy & Rich colors from either chocolat-chocolat or webstaurant store, if that helps ...

This chocolatier makes some chocolate geodes that look like chocolate splotched onto a painted acetate sheet then the edges touched up with gold: https://www.instagram.com/artisanne_chocolatier/ yeah, here's another chocolatier trimming and painting the edges: https://www.instagram.com/p/CstZ9burR2d/

The dose makes the poison - drinking too much water can kill you. What 'poisons' are you flirting with with here ...mold? Botulism? Pink salt?

Hm. A couple thoughts while I'm waking up this morning - granulated sugar is a crystalline structure but I believe caramelizing changes that, so maybe instead of staying dispersed/distinct or dissolving in the water available in the butter like granulated sugar would, it goes sticky and clumps? You could try browned or clarified butter to eliminate that water, or try adding your softened (whole) butter to the food processor, that might combine them better than a mixer (or could still be a disaster but faster 🤷‍♀️). Or try toasted sugar, which has some caramelization without the physical change of melting into caramel. https://www.seriouseats.com/dry-toasted-sugar-granulated-caramel-recipe

The suffix -ino or -ini indicates 'small', so marzaninos are small marzanos. No idea if the can is full of a special cultivar or just all the runty ones 🤷‍♀️

I had never heard of him, but found the NYT piece interesting. He died doing what he loved. https://www.nytimes.com/2023/06/05/dining/andrew-bellucci-dead.html?unlocked_article_code=C5t2CcFMcW5e-ulYgDpdFeAU4EEys8LKcI46YPpHAOSvexO4xbQZej0VPr5lEMoWxyT3GThzqg9LdfZwMWb506da69D1JPbP2vZKhmOyptgtktUVAN-D5IsZgGVOVQ6pXnSq2Yr7WwDzxqrS2ZQe6o5SlPoQxzr8D4O1QhD9yyK9NK7gW1EKoCqRZEfe-1RXbWUafsyw6B65oyPJNvMDKKV-3ZqQ0hYdyoFi5zPuTSBr3TO7VXeDffGvLfJSnkEUTFf9Fri4HmhWnHdrw1hXzhYfrp4txo_YaJ1C5vN3jA8qZf4YVKpoTDZF1HF-cOtTPYk5OrKym4HezxmivQ&smid=url-share

no, it just makes the yeast more active, more quickly