pastrygirl

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

Do pork rinds count as charcuterie? Another light weight option

Two ounces per person or a pound a day would probably be a reasonable portion. Does this group eat cheese in reasonable portions? To save weight, look for freeze dried 'moon cheese' or baked cheese crisps. I found both of these at Grocery Outlet recently (crispy organic cauliflower bites were also a good hiking snack)

Being finely ground is not a plus for shelf life but I’d still use it at least a year past date.

I think there's plenty of room in that pan and you just wanted a treat 😋😂

Cute and tasty! There are wild bunnies around my neighborhood, one is often in my yard when I get home from work, it's almost like having a pet. I like to think they are eating the grass and helping with the yard work, but do they actually eat lawn grass or is it certain little clovers or other things? Or everything?

Impressive work ethic bordering on toxic. Seven days a week until you collapse, broken, at 65 ... ugh 😳 I'm surprised that he only mixes and shapes the dough and leaves the boiling & baking to others. Is it really that special of a skill?

Yeah, if you're making bars or bark, nothing is going to actually grow & you can pasteurize any liquid ingredients going into ganaches. Might be another case of the powers that be not really understanding chocolates.

Yeah, WA used to be the same, though they've changed it recently. Pretty self-explanatory - chocolate work doesn't happen above 165F so it's not hot enough to kill pathogens. "Moderately hazardous" according to my dept of Ag.

Interesting. Was there a heat source between the layers? Maybe there's a different term for the brazier style ...