I don't get king cakes and I don't get these, either.
That's why we prefer casement windows, they seal tighter.
When we were in Turin in 2006, we had no trouble finding garlic-free dishes.
But here in the states, 'Italian' cuisine without garlic is a rarity.
If they're allowing air in along the sides, they weren't installed properly.
When we built our house we went with Pella casement windows. 22 years later they're still air-tight.
I just read an interesting paper on the BBGA site on laminated dough layers and optimal layer thickness. It also had a lot of information on butterfat. I'll see if I can get the OK to post it here. If not, I can summarize it.
I have taken the yeast out of the freezer and then forgot to put it in a few times. I tend to put ingredients that are staged to my left and ingredients that have been used to my right. So if the salt container is to my right, the salt is in.
Egg yolks begin to thicken at around 149 degrees, which I believe is high enough for the egg to be safe. So a 4 minute egg is probably right at the safe point. If you like fried eggs with the yolk runny, that's going to be a similar temperature.
Shows like Chopped do their best to increase the drama and tension, like providing only one ice cream machine. Also, there are sometimes only small amounts of some items in the pantry, and there have been shows where an item was available for one round of the competition but not in a subsequent round. (I remember a dessert round where there were no eggs, for example.)
But people bump into each other all the time in real kitchens, too.
I remember a cooking show where they were making bread from scratch in two hours. Sorry, folks, but that's just too darned fast to develop much flavor.
I prefer to chill pastry cream before using it, because I think it handles better that way for piping, but my wife often uses it while its still a little warm. And if you're going to mix it with whipped cream (or low-cal Cool Whip), it really needs to be cool or you lose volume as you mix it.
Based on the Wall Street Journal article on the Borden's bankruptcy, this one could get a bit messy, the major creditors were apparently unaware the Chapter 11 filing was coming.
This may be the recipe you're thinking of:
Cinnamon Chips
Are these different from the ones you can get through Amazon and occasionally find in stores?
Cultured buttermilk always seem a bit thicker than milk to me, though according to the USDA database it has around the same percentage of water as milk, but maybe you had some really thick buttermilk.
I don't know if there's anything in buttermilk that would react with the other ingredients to make it thicker.
Well, I use this link:
https://groups.io/g/BBGAorg/topics
It looks like they loaded several years worth of history from the Yahoo Groups version, so you can search for older threads.
I disabled the email notices.
Over on the BBGA forum, a member recently posted a recipe for apple bread using the lees left over from making/fermenting apple cider. (That's the thick residue at the bottom of the fermenting vessel. It has a lot of dead yeast cells, so you have to add some live yeast.)
I'm looking around for a source for some apple cider lees to try the recipe, the poster said it makes great toast.
