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The dessert and pastry thread - Page 6

post #76 of 108
croissants?
post #77 of 108
Quote:
Originally Posted by impolyt_one View Post

croissants?

They require yeast in the dough. I think I might make a mille feuille for desert tomorrow night. Might be lol-worthy.
post #78 of 108
Well, if anybody is gonna pull off this kinda shit at home, it's you. You have the steam oven and the huge countertops. Mrs. TOJ tries patissierie once in awhile but gives up because we always have a little 2 ' x 2' 'countertop' and a tiny <30L oven with really annoying hot spots. Cooking at home in Asia, unless you buy some $10 million custom home, is like camp cooking. You get two burners, a tiny fridge, a small sink. Ergonomics is lol.

There's this woman's blog that Mrs TOJ follows, she can really just make anything under the sun and does it well, she's amazing. She does it in a tiny little Japanese kitchen too, with a crappy little $800 26L electric Panasonic oven like we have.
http://coupefeti.exblog.jp/
post #79 of 108
Thread Starter 
Make a tart with that delicious november asparagus.
post #80 of 108
Quote:
Originally Posted by kwilkinson View Post

Make a tart with that delicious november asparagus.

You re just like mm. What part of dessert do you two not understand?
post #81 of 108
Thread Starter 
How about a tart tatin? At least apples are in season.
post #82 of 108
Thread Starter 
By the way, just like mm? Thought we were friends. Im returning your christmas present.
post #83 of 108
Quote:
Originally Posted by iammatt View Post

Look who you are talking to.

lol.

Quote:
Originally Posted by iammatt View Post

You re just like mm. What part of dessert do you two not understand?

How about making a quiche crust!
post #84 of 108
Ate a mille feuille today...and a lemon tart.

232

232
post #85 of 108
Matt, I would use the pastry as the base for some very thinly sliced apples and a little lemon zest. A not too sweet cream, and you're good to go.
post #86 of 108
Quote:
Originally Posted by philosophe View Post

Matt, I would use the pastry as the base for some very thinly sliced apples and a little lemon zest. A not too sweet cream, and you're good to go.

I think I am going to do this on Sunday. My mother is coming to dinner, and she loves stuff like that.
post #87 of 108
Quote:
Originally Posted by iammatt View Post

I think I am going to do this on Sunday. My mother is coming to dinner, and she loves stuff like that.

Aren't you such a dear...
post #88 of 108
of course, you could always cheat and do a non-sweet pastry (since you seem reluctant to embrace sweetness). gougeres anyone?
post #89 of 108
Quote:
Originally Posted by iammatt View Post

Look who you are talking to. I like tarts, because they are thinner. Pies are too sweet, in general, though I love lime and lemon based ones. Pecan is like having a cavity.

How about fresh blueberry? Or any fresh fruit, for that matter?

Speaking of, I've got to pull together something different for thanksgiving this year. I'm tired of finding spare pumpkin and pecan pies in every corner of the kitchen after everyone's left.
post #90 of 108
Quote:
Originally Posted by foodguy View Post

of course, you could always cheat and do a non-sweet pastry (since you seem reluctant to embrace sweetness). gougeres anyone?

Gougeres I make a lot. I want to like sweets, or more specifically, I want to be able to make them. I am pretty good with some doughs, like puff and choux, because I've used them for savory things.
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