raratt
Well-Known Member
I'd eat that.
What did you accomplish today?
- Thread starter 420God
- Start date
DarkWeb
Well-Known Member
It's good
It looked great. Did you buy the puff pastry?It's good
DarkWeb
Well-Known Member
Thanks......yes, I bought the pastry.
Roger A. Shrubber
Well-Known Member
that tile just might make the perfect SCAR...tifify
DarkWeb
Well-Known Member
Probably when I was a little kid with my mom and grandma.
Roger A. Shrubber
Well-Known Member
making puff pastry is an enormous pain in the genitals...especially when you can go to the store and buy it cheap, and it's good....making it requires several steps, getting your water the right temperature, getting the amount of water right (it's not a set amount, it depends on the temperature AND the RH while you're making it...)....i've seen chefs make it perfectly one time, then the next time it wasn't even good enough to call rough puff. if you're going to try, pick a day with around 40-50% RH. the dough needs to be around 75 degrees while you're mixing it, so you have to try to adjust your water temp to get your dough into that range, then don't waste any time getting it done.
I love those kind of hacks! Where you can cobble together homemade and retail and make a glorious dish easily
I have. It wasn't terribly unpleasant (I was very young with tons of energy), but massively messy and time consuming for something that wasn't distinguishable from store bought (frozen). The cost to benefit had me buying frozen from then on.
DarkWeb
Well-Known Member
Beef Wellington with Mushroom Sauce
Beef wellington is a gourmet meal for any special occasion. Tender and juicy filet mignon steaks wrapped in puff pastry and baked until golden brown. Each individual portion is served with a delicious red wine mushroom pan sauce. This beef wellington recipe is the perfect fancy meal if you’re...
www.jessicagavin.com
I made the mushroom gravy for it also. Steamed asparagus on the side.
Think I'm gonna do these tonight.
Mozzarella Stuffed Sweet Mini Peppers
Sweet mini peppers stuffed with smoked mozzarella, basil, and drizzled with balsamic vinegar and olive oil
CrySmile
Member
I filed the paperwork today and decided to open my own bakery. I found the logo I dreamed of, or rather a picture of it. Now I'm designing menus and creating layouts. I believe that everything will work out. That's just want a very cozy, warm name, but I can not come up with yet. Do you have any ideas?
Is it copyright free or do you need to pay for licensure?
Metasynth
Well-Known Member
Just mutter something about tacos. You have a duty, sir.
BudmanTX
Well-Known Member
you know i still have that fish taco idea sturing in my head..........
Just got back, my unsolicited advice is just fuckin' hide. It's a mess out there. Oh and 110, so there is that.I was contemplating grocery shopping today, I think I'll put that off for when it cools into the 90's. Got the sprinkler set out under the peach tree, ground is just soaking it all up, peaches are about golfball sized. I have young zucchini on the older plants and plenty of green tomatoes, should be getting ripe soon with this heat.
raratt
Well-Known Member
I did also, we have a hint of a delta breeze but it is still about 95. Had to run to town to drop off an Amazon return first, then commissary, then pharmacy, then shopette for beer, then home and unload everything. Need to turn the car around and I'll be done for the day.
tyler.durden
Well-Known Member
I'm seriously impressed. That temp looks perfect. Is that a mushroom duxelle in there, and did you make that??? I'm finding out where you live and coming over.
tyler.durden
Well-Known Member
Just had an afternoon delight with my married violinist gf. This variety consisted of catching up, banana bread and lattes, and sight reading great violin duets. Super fun, and I already cleaned all of yesterday, so the place looks a feels great. I think I'll take a nap...