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Random Food Questions Thread - Page 410

post #6136 of 7385
I was already planning a mandarin sorbet dessert before the chocolate tart, but I don't want to follow fruit with more fruit, so if he doesn't like chocolate I think I will just end it there.
post #6137 of 7385
Quote:
Originally Posted by mgm9128 View Post

I was already planning a mandarin sorbet dessert before the chocolate tart, but I don't want to follow fruit with more fruit, so if he doesn't like chocolate I think I will just end it there.

Make a crepe cake.
post #6138 of 7385
Make a vanilla tart.
post #6139 of 7385
Quote:
Originally Posted by itsstillmatt View Post

Make a crepe cake.
+1
post #6140 of 7385
Quote:
Originally Posted by foodguy View Post

+1

Have a recipe I could try?
post #6141 of 7385
It's just crepes and pastry cream layered. Like 15 crepes or so.
post #6142 of 7385
i was thinking about it ... if you're going to follow a sorbet, it might be great to layer the crepes with pastry cream flavored with some kind of nut butter ... ground walnuts or pistachios. incidentally, just noticed on one of those passard videos that he peels his walnuts. i'm sure mgm and matt have always done this, but i thought that took obsessiveness to a new level.
post #6143 of 7385
I like that idea. I've been getting awesome walnuts. Or maybe hazelnuts and spike the cream with a little hazelnut oil. Is it okay to sit for a day in the fridge, or should it be made the day of?
post #6144 of 7385
Quote:
Originally Posted by mgm9128 View Post

I like that idea. I've been getting awesome walnuts. Or maybe hazelnuts and spike the cream with a little hazelnut oil. Is it okay to sit for a day in the fridge, or should it be made the day of?
you know how some people have a cork palate (a little bit of corkiness in a wine, they get it right away); i have a refrigerator palate. i suppose if you made it a day ahead and kept it rreally tightly wrapped it would be ok. especially if the pastry cream is flavorful.
post #6145 of 7385
I'll just make it as last minute as possible. Funny, the last party I did I was making and drying crepes an hour before I left.
post #6146 of 7385
Quote:
Originally Posted by foodguy View Post

i was thinking about it ... if you're going to follow a sorbet, it might be great to layer the crepes with pastry cream flavored with some kind of nut butter ... ground walnuts or pistachios. incidentally, just noticed on one of those passard videos that he peels his walnuts. i'm sure mgm and matt have always done this, but i thought that took obsessiveness to a new level.

Not only do I peel walnuts, if you ever have the pleasure of meeting my wife, ask her which job I give her in the kitchen when she offers up her services. For New Years, I had my wife and mother peeling walnuts for an hour.
post #6147 of 7385
Quote:
Originally Posted by mgm9128 View Post

I like that idea. I've been getting awesome walnuts. Or maybe hazelnuts and spike the cream with a little hazelnut oil. Is it okay to sit for a day in the fridge, or should it be made the day of?

Make it day of. It can sit at cool room temp for several hours, if you don't have the food police looking in on you.
post #6148 of 7385
Is there a trick for peeling walnuts? Like blanching in plain water (almonds), or blanching in water with some baking soda (hazelnuts)? Generally, I think those techniques for peeling hazelnuts and almonds are fine for baking but if you snack them, they always have a slightly soggy feel...
Edited by b1os - 2/2/13 at 2:06am
post #6149 of 7385
Why would you peel them for snacking on? (Assuming you mean to peel the skin and not SHELLING?)

I'm no pro on this but for the latin recipes that require the skins off I have read where very patient people literally peel them by hand slowly with a needle.

You can heat them in the oven a bit then rub them in a towel but IMO that doesn't remove much of the skin. I would suppose blanching then rubbing might also work.
post #6150 of 7385
Quote:
Originally Posted by itsstillmatt View Post

Not only do I peel walnuts, if you ever have the pleasure of meeting my wife, ask her which job I give her in the kitchen when she offers up her services. For New Years, I had my wife and mother peeling walnuts for an hour.

You mean shelling I assume?
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