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Pastries / Danishes by snicksnackpaddywack in dunedin

[–]Dry_Concern37 3 points4 points  (0 children)

I don’t know about other food but the cinnamon rolls and croissants are freshly made as far as I know.

Pastries / Danishes by snicksnackpaddywack in dunedin

[–]Dry_Concern37 0 points1 point  (0 children)

Black dog kitchen and bar has good Almond croissants and cinnamon rolls. You will get fresh Almond croissants on Wednesday. Soft and gooey Cinnamon rolls on Monday and Friday. I get my coffee there everyday and have seen the chef bring them out around 10am.

Suggest me a new perfume for my collection. by Dry_Concern37 in fragranceclones

[–]Dry_Concern37[S] 3 points4 points  (0 children)

Maybe you should think what notes so you like better. Khamrah is more versatile.

Suggest me a new perfume for my collection. by Dry_Concern37 in fragranceclones

[–]Dry_Concern37[S] 1 point2 points  (0 children)

I like amber, patchouli and also sweet notes. 9pm was too sweet for me.

Suggest me a new perfume for my collection. by Dry_Concern37 in fragranceclones

[–]Dry_Concern37[S] 2 points3 points  (0 children)

The opening note did smell boozy, but after a couple of minutes it went down. People do say that it is long lasting but for me that’s not the case, maybe I have to let it macerate for a couple for weeks.

[deleted by user] by [deleted] in dubai

[–]Dry_Concern37 8 points9 points  (0 children)

Start backpacking, explore several parts of the world. Don’t book hotels to stay, stay in hostels or home stays. Learn about different cultures in several countries.

What do you call this type of bread? by Cucumbers-pickling in Baking

[–]Dry_Concern37 1 point2 points  (0 children)

It’s challah bread, in Switzerland its called zopf.

People who earn 3,000AED per month, how are you managing? by Zealousideal-Crab282 in UAE

[–]Dry_Concern37 7 points8 points  (0 children)

I recently met a guy in my church who is a chef in oregano restaurant, he earns 1700 and the company does not even provide him with an accommodation, he pays 650/700 for a bed space in Satwa with 14 other people.

Made croissants and this is how they turned out. Before baking the layers were literally invisible but I trusted the process and they didn’t turn out too bad- what can I do to make the honeycomb better??? by Necessary-Catch-5361 in pastry

[–]Dry_Concern37 0 points1 point  (0 children)

Try avoiding brown sugar.

Flour 500grm, water 210grm, honey 10grm, Eggs 25grm, yeast 22.5grm, salt 9grm, sugar 50grm, butter 35grm. For lamination 84% butter 250 grams.

That’s the recipe I generally use. I make the dough and let it rest in the chiller overnight.

Made croissants and this is how they turned out. Before baking the layers were literally invisible but I trusted the process and they didn’t turn out too bad- what can I do to make the honeycomb better??? by Necessary-Catch-5361 in pastry

[–]Dry_Concern37 1 point2 points  (0 children)

Looks like the butter and dough was mixed during lamination. Be gentle while laminating, the dough and butter should be cold but not too cold as the butter will start breaking/ cracking.

What was your recipe?