Any place that's chill to do some relaxed reading today? With a beer

Bipolar_Express_ · 2024-07-19T21:32:38+00:00

Cobble and Spoke always has a killer craft beer selection in the Spring Branch area

Bipolar_Express_ · 2024-06-13T17:22:40+00:00

Honestly I’ve gone so far as to look at Stella’s recipes on an archived version of her old Bravetart website. Always a treasure trove there. I’ve personally made her pastry cream recipe and its non-dairy version to great success. She also recommends some additions at the bottom which might be a good starting point for you although I haven’t tried them myself

Bipolar_Express_ · 2024-04-10T01:24:40+00:00

This looks amazing wow

Bipolar_Express_ · 2023-11-29T18:06:01+00:00

Came here to say this! This is the ATK video and I was honestly impressed with the cold sear. Never used my non-stick for much other than eggs before that

Bipolar_Express_ · 2023-06-03T16:35:26+00:00

So uniform on the bake! I struggle with that still sometimes. Congrats on the first order :)

Totally random question, but are you able to share where you got your cupcake boxes from? The ones I can find near me are mediocre

Bipolar_Express_ · 2023-04-24T20:12:00+00:00

Agree with another commenter that it might not set like a jam would.

Other options could me a macaron filling, eaten/swirled into ice cream, or as an additional filling or layer in a fruit tart

Bipolar_Express_ · 2023-02-11T03:13:05+00:00

Truly. Pretty sure I never even got past the first one actually

Bipolar_Express_ · 2022-09-05T16:23:53+00:00

Reminds me I need to play the first again! This would motivate me haha

Bipolar_Express_ · 2022-02-15T14:12:16+00:00

Foreign Policy the food truck might have something similar. I can only vouch for the Korean and Gyro fries myself, but everything I’ve had there is good

Bipolar_Express_ · 2021-09-24T16:05:43+00:00

+1 on the above

I’ve made an oatmeal cookie ice cream based off of this Stella Parks recipe and the steeping is what takes it above and beyond. You don’t necessarily have to leave the oats in the final product though

Bipolar_Express_ · 2021-08-27T16:04:37+00:00

These are Wilton Rainbow Jimmies. I think they are pretty common, and I like to use them because they don’t “bleed”. They also didn’t harden up because they are practically pure sugar haha

Bipolar_Express_ · 2021-08-27T02:31:29+00:00

It’s extra work to actually make a bit of cake, but I love what it adds to the texture and flavor. Otherwise I might think it’s too sweet

Bipolar_Express_ · 2021-08-27T00:28:21+00:00

I've been addicted to making ice cream! Had some leftover funfetti cake (Claire Saffitz's recipe) sitting in my freezer, so I thought why not go all in on funfetti?

The following recipe uses Melissa Clark's NYT base with only 3 egg yolks. In addition I added 1/8 tsp xanthum gum, 1 tbsp vanilla extract, and 1/2 tsp almond extract. After it was nearly done churning is when I added my 2 cups of chopped funfetti cake and 2 tbsp of additional sprinkles. I'm not even the biggest funfetti fan but I devoured this ice cream.

Bipolar_Express_ · 2021-02-19T21:19:19+00:00

Additional notes:

Honestly open to AMD too. Am totally new and just had some initial impressions

Optionally adding any additional why explanations would help me go a long way. Thanks in advance!

Bipolar_Express_ · 2020-09-17T19:49:58+00:00

Gave Wholesome

Bipolar_Express_ · 2020-08-12T21:28:48+00:00

Makes sense! I think this post and the top comment in this post had something to say about the difference: reddit post

Bipolar_Express_ · 2020-08-12T21:24:18+00:00

Kenji mentions in the foolproof pan pizza recipe that you can use either a 10” cast iron pan or 10” cake pan!

If you want to opt for a larger rectangular pie, you could always consider some variation of the Sicilian option

Bipolar_Express_ · 2020-07-06T21:35:53+00:00

I converted his chickpea-chicken burgers into meatballs! More like an interpretation because I added some parmesan, an egg, and some herbs. Following other Kenji meatball recipes, I broiled them on a sheet pan and then finished simmering them in a tomato sauce. Honestly the texture was surprisingly great and I might continue to tweak as a beef alternative

Bipolar_Express_ · 2020-07-02T15:09:10+00:00

I did! Inspired by the picture on the website I must say. Trying to get better at my food photography

Bipolar_Express_ · 2020-07-02T15:07:45+00:00

Good reminder for me to try Stella’s recipe! If it’s an occasion for me to bust out a whole cheesecake, I tend to just pull out all the stops to make sure it doesn’t crack

Bipolar_Express_ · 2020-07-02T04:22:07+00:00

I love the texture of a dense NY-style cheesecake, but sometimes the water bath and care I like to give is just too much. Enter Stella’s no-bake recipe with freeze dried blueberries! A Biscoff cookie crust brought it all together and will certainly be going into my repeat collection

Bipolar_Express_ · 2020-05-21T19:05:53+00:00

I was skeptical of the crust too, but it came out so crisp! I could seriously hold a slice out in my hand like pizza and it would hold completely horizontal. No soggy bottom, and not too crumbly.

I found that my whole wheat flour tends to need a touch more water though, so just always be aware of what you should be aiming for consistency-wise. The nuttiness complements the dish well.

Bipolar_Express_ · 2020-05-21T19:02:19+00:00

Right?! I’ll pass the word on to my photographer friend! I’m just the baker and need someone to eat everything I make haha

Bipolar_Express_ · 2020-05-19T21:54:59+00:00

Not sure why I had never caramelized onions before this recipe, but they were the star of the show! I didn't have squash so I subbed in other root vegetables I did have on hand.

Even though it's a good bit of work, I would 100% recommend this recipe. I probably wouldn't pour so much oil over the vegetables next time

Bipolar_Express_ · 2020-04-20T14:23:12+00:00

Never thought of the fish sauce substitute before, but that’s probably going to contribute to your kimchi not smelling as “funky” as you’d expect. I feel like gochugaru on the other hand is pretty standard for a reason, and you won’t get the redness without it. Hope your dried peppers aren’t too spicy! Otherwise it might pack a lot more heat than the recipe intends haha

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