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akonsu

hello everyone

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Hello, my name is Konstantin, I registered just a few days ago. I found this site in web search results, when I was looking for information on chocolate tempering, etc, and realized right away that it is worthwhile to join. Maybe I will learn a thing or two. Because I just started doing this, and I do it on my own. I do not go to a culinary school, nothing like that. I am an engineer, and I do not know what happened, but gradually I developed a strong interest in baking and sugar confectionery. Never did it before. Specifically, I want to learn how to make spiced cookies. This is a very popular treat in Russia, this is where I am from originally. Since Germany also has very similar types of cookies/pies, I am interested in their spiced cookies and breads too. But again, I barely started, and it turned out that baking is not an easy task, especially baking spiced breads.

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Some excellent bakers in this group. You'll find plenty of assistance on spiced breads and cookies. Great chocolatiers, too!

 

Welcome.

 


Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Welcome to the forum.  There are a lot of helpful people here.

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Welcome, Konstantin, from the other side of the state. I used to live in Detroit, but it's been over 30 years now. 

 

I've made these easy and addictive cookies: Nik Sharma's Spicy Chocolate Chip - Hazelnut Cookies


Edited by Alex to fix spelling (log)

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

-The mosque is too far from home, so let's do this / Let's make a weeping child laugh.

    Nida Fazli, poet, 1938-2016 (translated, from the Urdu, by Anu Garg, wordsmith.org)

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Here is a favorite spiced cookie recipe. It  says bake them very dark, but I prefer them lighter.

 

And here's another: Bacon fat gingersnaps.

 


Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Hi, Konstantin!  Welcome to eG!  I think you'll find all the help you need here.  We have lots of talented bakers and chocolatiers - and even a few engineers, I believe.  And folks are very helpful.  

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