Sliced Picanha, Mustard Pickled Jalapeños, Sweet Pepper Red Sauce, on a Tallow Toasted Brioche Bun, tallow wedges w/ aioli. Delightful, and holy shit why is this image so big.
Puttanesca from one of our Ottolenghi books. Basically just tuna pasta with bougouis ingredients but we decided we could eat this continuously until our stomachs exploded
Made vegan riggies Did mushroom instead of chicken for the bulk, and used coconut cream (gives zero coconut flavor fyi). Decided to bake it off to finish. So great on a cold, dreary day.
Leftover turkey on sourdough with cranberry bourbon sauce, gravy, and gruyère No plating bc now is a time for lazy
https://www.seriouseats.com/braised-chicken-thighs-cabbage-bacon-recipe haven't made this in a few years but it was killer, even just borrowing the technique of seared + braised this way will get you great results
never had panettone until last year. now sitting here preordering mine for christmas. might even fly with one back from NY next week. so good
you can definitely adjust the ratio and some of the ingredients to taste. I rarely have basil, and I often will make with regular chicken thighs which I have more often than boneless. It’s very good and very forgiving. reheats great too
Lyrtch just put in an order at a local Italian bakery for one before Christmas. Never had one. Remember it from British bake off tho
Don’t know if you’ve ever dabbled in making it but it is an absolute worm hole of trial and error and frustration with an insane payoff when it all works out.
never tried to make any or even had a chocolate one the whole where it's like a souffle and you hang it upside down after baking to keep it from deflating and such seems like a nightmare to do at home but that looks incredible and i want
This guy is the gold standard in the US. Order one if you have $80 to burn. They’re incredible. Ours aren’t quite to his level so we keep it at a meager $70. https://instagram.com/thisisfromroy?igshid=YTY2NzY3YTc=
Yea I don’t think I’d ever do at home without equipment. It is so incredibly frustrating even with the right shit in a facility.
https://www.instagram.com/infermentum/?hl=en that's the spot in Italy that the pizza spot in NY finally talked them into exporting them Patisserie 46 is the local spot here that is nationally known for their stuff too. Theirs isn't as airy as yours or the one you listed, somewhat closer to airy brioche. the orange/almond is bonkers good.
It is a fascinating piece of food. With zero additives they keep well over a month if they aren’t cut into because of the special starter used to leaven them. Each one is legitimately a 60 hour process. But when you cut a piece off and enjoy it with a cup of coffee…outta bounds
this might be the most impressive thing i've seen posted in this thread and i'm absurdly hungry for one now
this always blew my mind, they just sit on shelves at the bakery for a month but are fresh no matter when. didn't realize the science behind it. but yeah a slice of it toasted just a bit with coffee is the absolute best
Not gonna lie, it’s kicked my ass through R&D and we’re in the home stretch of production so I can see the light through the trees. But it is such a grind for a loaf of bread so excuse my thread derailment and humble brag.
They taste so damn good that it warrants the price regardless of any labor. But the difference in a traditional one made with a starter vs. what you can buy in a box at Costco is a wild step down in quality/taste/texture
Spoiler Spoiler-ing this because I don’t feel super comfortable attaching my online and professional life. Not necessarily because of all of you crazy fucks but because I can’t remember what I posted when I was in college. https://www.manresabread.com/ [spoiler/]
I’ve literally never heard of this, but just ordered a loaf from you and look forward to trying. This is right up my wife’s alley.
https://www.manresabread.com/shipping/breton-style-kouign-amann lmao jesus christ i already thought i was going to have 2 panettones this year, now might have 3 AND some other shit from here that babka too
Yes. kouign amann has been my favorite since I started. Never had one before I got into baking and haven’t had one much better yet. just super solid. And you can’t go wrong with babka.
didn't know it was closing, sad I'll have never made it kouign amann is my go to sweet with coffee and that one looks crazzzzy. going to order it to serve for christmas morning.
Don’t know how I’ve never posted this but I chuckle almost every time I take anything out of here. And I know there’s a thread for this type of thing but I didn’t really feel like looking.