or Connect
New Posts  All Forums:

Posts by mgm9128

I've had something similar. Flavor is not great. Maybe chop it up and mix into your stuffing for Thanksgiving.
Bass in bread
Your local cheese/dairy smuggler.
I don't think it is imperative to chill the butter and d├ętrempe overnight, even though this is what God advocates. If your fridge is cold enough, a few hours should be adequate.
Artichoke soup Lobster Newburg Cheese
It really is the best butter. However, it is not approved by the FDA, so I fear I may soon fall terribly ill.
You should try to make it at least once. There are well detailed instructions (with pics) in the Thomas Keller Bouchon Bakery Cookbook, so that is a good resource if you have no prior experience making a laminated dough. It is not terribly difficult to make, but rather requires an allotted amount of time (2 days) and a fair degree of patience. I've never bought frozen puff pastry at a store, so I don't know how it compares. The one I make at home is always wonderfully...
Raw milk, salted butter from Brittany..
New Posts  All Forums: