This
I subbed milk for coconut cream, butter for coconut oil and instant yeast for active dry yeast Everything else in the dough was the same
Doesn’t coconut has an antibacterial property?
Like you can’t rise dough with cinnamon in it. It need to be added at the end.
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Mango coconut kolaches- successful
@Brant_Drake you’re right. It’s the coconut cream having too much fat
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Meat and smoke combinations round out my top 5 favorite foods.
I am not an artistic guy so apologies for the photographic presentation but these St. Louis cut ribs were rubbed with salt and pepper, left to absorb post oak smoke for 3 hours then basted a few times with Bachan’s original Japanese BBQ sauce and smoked a couple more hours, unwrapped. A sweet chili glaze will finish them off.
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I 
mango.
Those are nice. 
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I think I have finally figured out to make yeasts happy
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I agree. 
damn… pastry is the most difficult
I had a chef instructor who said “Chefs have a huge sense of urgency and no patience. Bakers have a ton of patience, but no sense of urgency.” I might have yelled into the void some very inappropriate words while waiting.
Anyway, I forgot to say what these are. From left to right, pistachio raspberry tartlet, chocolate walnut cheesecake, passion fruit and vanilla mousse.
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You bastard. I had chicken and now want that steak.
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Chicken and asparagus with shallots.
And a basque cheesecake my wife made. She does a pretty good job with it, especially since she doesn’t eat any dairy herself and has never tasted it.
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I love all things raspberry.
I’m not the biggest fan, either of the taste or spelling (maybe it looks like a rasp and thats the name?)
This garnish seems lazy.
I’m going to freeze the berries in liquid nitrogen, then smash then to make little red pearls on top.
Those are some sexy veggies!! lol
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did you at least glaze?
dehydrating also works for this. would work really nicely in a chocolate bark of sorts for toppings/garnish
No. There’s a layer of raspberry coulis in the center, so I thought a fresh taste would compliment it. But I feel that every component to a dish should have a “touch,” so the rawness irritates me because it feels clunky.
That’s a good idea. Make it into crystals and dust it.
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