#baguettes

[auntbibby]

i helpd my friend Linda bake rustic baguettes!!!!

[economynews]

Blake Lively and Olivia Wilde Bonded Over Baguettes at Fendi’s Bash Honoring the Iconic Handbag

Key Highlights Blake Lively and Olivia Wilde bonded over Baguettes at Fendi’s bash. Fendi unveiled the new Baguette 26424 Re-Edition and debuted The Baguette Lab. Vogue event featured famous faces exploring new Baguettes in a sweltering heat. It’s Always About the Bag: Fendi’s Bash Celebrates Iconic Handbag Fendi fans stepped out in the oppressive 90-degree heat to celebrate the legacy of the…

Blake Lively and Olivia Wilde Bonded Over Baguettes at Fendi’s Bash Honoring the Iconic Handbag

[cheese-grater25]

chat

i tried to write a poem

ended up writing baguettes by reneé rapp 💀

[explore-art-painting-gastronomy]

[madewithonerib]

$2 Vs. $27 Eggs | Andrew, Steven, and Adam Watching this reminds me why I work towards homemade puff pastry: The Portuguese Custard Tart / Hong Kong Style Egg Tart — I think this is my favourite episode, it is so well done, it has everything you'd want. Incredible cover too, yum, I think I'd go with sunny side up bc Steven said time is not a factor in all of this, but am currently obsessed with the hardboiled..you guys might want to hang-out with ppl who love each style of egg, watch them eat it across the gamut of their lives & they will make you fall in love with it. You guys are SO funny, but I guess donuts are hard to stomach: "One of the worst days of my life." No wonder you guys haven't done an episode in forever..you're walking it off aren't you, hmm whatever, I appreciate your commitment to this exploration into food themes while keeping it balanced. Steven is learning to be a dad & Adam gave us his take but Drew is saying mum—we'll see who all gets the cards on holidays/birthdays ..come on learn from Tom Cruise, he was an open book, he had nothing to hide.

Portuguese egg tarts (pastéis de nata) are iconic custard tarts featuring a blistered, caramelized custard filling in a flaky, buttery puff pastry shell. Originating in Portugal and popular in Macau, these treats are baked at high temperatures (around 250C/480F) to achieve a scorched, crème brûlée-like top, often served with cinnamon.

Toro (Japanese: トロ; ideophonic word for "melting") is the fatty meat of tuna served as sushi or sashimi. It is usually cut from the belly or outer layers of the Pacific bluefin tuna (the other fish known for similar meat is bigeye tuna).

About This Cut - Chu-toro is a medium fatty cut. This cut is a mix of akami (tuna loin) and toro (tuna belly), found closest to the skin on both the top and bottom loins. It is richer in flavor and more buttery than akami.

[madewithonerib]

Batch of #baguettes | bread poll: t-6hrs for all bakers even kitten Epicurean refers to a philosophy (founded by Epicurus) or a person devoted to refined, moderate sensual pleasures, particularly high-quality food, drink, and comfort. Unlike raw hedonism, it emphasizes long-term pleasure through mental peace, friendship, avoiding pain. Synonyms include gourmet, connoisseur, bon vivant, foodie, sybarite, sensualist

Nigella's Brilliant Secret for Fluffier Bread She tells all in her new cookbook, “Cook, Eat, Repeat.” Rebecca Firkser | Published On April 20, 2021

Starchy water. We know by now to always save at least a ladleful of that cloudy, well-salted liquid after boiling a pot of pasta, an ingredient necessary for transforming a skillet of melted fat and beaten eggs into silky carbonara, or for seamlessly melting grated Parmesan into creamy vodka sauce so the mixture becomes a proper emulsion, nary a cheese clump in sight. And what about the water used for boiling potatoes? I’ll never forget a line in Laura Ingalls Wilder’s The Long Winter: “There was no milk but Ma said, ‘leave a very little of the boiling water in, and after you mash them beat them extra hard with a big spoon.’ The potatoes turned out white and fluffy.” I haven’t made mashed potatoes with milk since—just butter and starchy water.The point is clear: Be it science or magic, that cloudy water left over from boiling pasta or potatoes holds the key to a lot of deliciousness. And where there is deliciousness, there is usually also the work of Nigella Lawson.

“In considering the elemental enjoyment of eating, I have to start with bread,” writes Nigella Lawson in her new cookbook, Cook, Eat, Repeat. “In life, there can be no pleasure without pain.” This observation is key (and much less intense if you’re familiar with French). One of the most popular bread recipes out there, observes Lawson, is Jim Lahey’s No-Knead Bread. With all-purpose flour (no need to buy fancy rye or spelt), instant yeast (no finicky starters required), and, well, no kneading (duh), it couldn’t be more straightforward. And no one loves straightforward, no-nonsense, they-just-work recipes more than Lawson. Which is why Cook, Eat, Repeat features an adaptation of Lahey’s recipe, with one major, starchy tweak. Instead of plain water in the dough mix, Lawson suggests using pasta or potato-cooking water. “I had experimented in a much earlier book (my second, [How to Be a Domestic Goddess,] published a couple of decades ago) with using potato-cooking water (which led me to try using pasta-cooking water, which also works well),” Lawson shared in an email. “But until I started using Jim Lahey’s no-knead method, I had largely forgotten about it. But I tried it again, and was bowled away about the springiness it gave to the loaf and how much longer it kept it fresh.” Lawson likens addition of starchy water to bread dough to tangzhong, the romanized Chinese term (roughly translating to “water roux”) for a bread-making technique similar to Japanese yudane, both of which involve a slurry or paste of cooked or heated flour and water or milk—hence the common catchall term for these loaves, milk bread. Once heated to a certain temperature (even if cooled after), flour’s starch gelatinizes, creating a fluffier, more tender bread than the average country loaf, qualities that are more typically found in enriched doughs, like brioche or challah. Lawson found that adding starchy water to raw flour in a dough mix imitates the products of this technique.

Formally, Lawson’s adaptation of Lahey’s recipe calls for 1 1/4 cups cold tap water and 1 tablespoon of lemon juice, and she explains in recipe’s headnotes when she first started playing around with this recipe, she began making the acidic addition to assist with the rise. However, subbing in last night’s pasta- or potato-cooking water (and reducing the amount of salt in the dough mix) cancels the need for lemon juice. And you don’t even have to think far ahead: Just save water post-cook—in an email, Lawson noted that “if you keep the starchy water in the fridge, it will be good for five days.” And if you have neither starchy water nor lemon juice? Of course, Lawson has yet another solution for pillowy loaves, which you may happen to have in the back of your pantry already: instant mashed potato powder (she recommends 2 tablespoons instant mashed potatoes powder mixed in with the flour). Now that I have to try.

#cat kneading#cat loaf#breadpoll

[art3rnis]

god I fuckim love baguettes