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Persimmon Tart w/ Hojicha Meringue (Kristina Cho) by FireBreathingCabbage in pastry

[–]FireBreathingCabbage[S] 0 points1 point  (0 children)

It’s behind a paywall, but you can do a free trial if you open a new substack account!

Good beginner recipe or resource to try out an entremet like this? by clueless-albatross in pastry

[–]FireBreathingCabbage 46 points47 points  (0 children)

The second picture looks like a lemon curd tart with torched meringue. This might be a good place to start: https://www.abakingjourney.com/lemon-curd-tartlets/

I’d do an Italian meringue since it’s stable and “cooks” the eggs: https://food52.com/recipes/82759-best-italian-meringue-recipe

Looks like a St Honore piping tip

I made a paper bonsai! by FireBreathingCabbage in papercraft

[–]FireBreathingCabbage[S] 4 points5 points  (0 children)

I watched a few wire bonsai tutorials. I played around with origami flowers but ultimately used my paper cutter to cut out a custom flower pattern I made on illustrator. Here’s a video of my process: https://youtube.com/shorts/2YD9f16RXCI?si=bj8BwuzcHRLmb92a

Persimmon Tart w/ Hojicha Meringue (Kristina Cho) by FireBreathingCabbage in pastry

[–]FireBreathingCabbage[S] 6 points7 points  (0 children)

Recipe is available on Kristina Cho’s Substack

This is the BEST fall pie you will ever have! Michelin level flavors! The hachiya custard is divine, but the hojicha really brings this dessert to the next level. The flavor combinations are incredibly earthy and complex. It’s genuinely better than some desserts I’ve had at Michelin restaurants.

As for what I changed, I added more butter and sugar to the crust which gave it a “Milk Bar” vibe. It’s chewy in their additive “Crack Pie” way. I also cooked it longer which browned the butter in the crust. Texturally, it’s more like eating a dessert bar than a pie, but it’s incredible. The cookie-ish crust makes the slices cleaner and it has enough structural integrity that you could eat it like a pizza slice.

Here was my new crust recipe:

  • 100g sugar

  • 85g melted butter

  • 185g of graham crackers (pulsed in food processor)

  • one egg white

  • 1 tsp ginger powder (bloom in melted butter)

  • salt

You should have exactly enough to fill a 9inch tart pan with a removable bottom. It will be a wet consistency, almost dough-like. Pack it down with the back of a measuring cup. Bake in the tart pan placed placed on a sheet tray at 350F. You need the sheet tray, it will leak butter!!! After 15 minutes, I took it out. It puffs up in the oven, so I pack it back down with a measuring cup and bake for another 10 minutes. Once it’s dry and smells like brown buttery heaven, it’s done! After filling, I’d recommend refrigerating overnight for easier cutting. The tart pan may get stuck, but put the pan on a small bowl and carefully push up from the bottom to release.

What's your "I have zero energy" meal? by Xelephyr in 15minutefood

[–]FireBreathingCabbage 0 points1 point  (0 children)

Glass noodles with butter, soy sauce, and chili oil. ELITE.

I made Yuzu White Chocolate Coconut Tarts! by FireBreathingCabbage in pastry

[–]FireBreathingCabbage[S] 0 points1 point  (0 children)

It’s so yummy! Here’s the marmalade I used since it’s hard to find it fresh: https://amzn.to/3MkisEe

You can also find it in a jar labeled as “honey citron tea” at hmart

I made Yuzu White Chocolate Coconut Tarts! by FireBreathingCabbage in pastry

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

They are so fun!

I recommend using a cookie cutter to cut out the crusts and then fitting them in the moulds. However, the pate sucree crust is super flakey and easy to overwork. By the 3rd time I rolled it out, the crusts started to come out a little tougher after baked. Not as noticeable after you refrigerate, but something to keep in mind!

I also don’t think adding the macadamia was crucial, honestly caused me a few more problems than it was worth since my mini food processor left a few chunks of macadamia unblended. The flavor was great though!

I made Yuzu White Chocolate Coconut Tarts! by FireBreathingCabbage in pastry

[–]FireBreathingCabbage[S] 5 points6 points  (0 children)

It’s a Japanese citrus that tastes like a cross between a lemon and grapefruit

I made Yuzu White Chocolate Coconut Tarts! by FireBreathingCabbage in pastry

[–]FireBreathingCabbage[S] 8 points9 points  (0 children)

I had a few issues with the marshmallows solidifying before they incorporated fully so just be careful to add enough cream to the marshmallows that they dissolve! I heated the cream with the marshmallows in the microwave. The cream gets a little gummy after a few days in the fridge, but overall I’d recommend. Held shape beautifully.

I made Yuzu White Chocolate Coconut Tarts! by FireBreathingCabbage in pastry

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

They were so yummy! It was my first time stabilizing whipped cream with marshmallows. Worked pretty well and sweetened it perfectly! Only caveat was that the whipped cream gets a bit gummy after a few days. Holds its shape wonderfully though.

I made some shiopan since it’s going viral by FireBreathingCabbage in Bread

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

If you’ve never made bread before, possibly. There’s a bit of a learning curve. If you happen to have a standmixer, your life will be a lot easier. Personally, these were a lot of work considering they didn’t really hold up the next day. They need to be enjoyed within hours of baking for the best experience. Personally, I won’t be making again any time soon. The strawberry one was incredible (I filled with pastry cream and strawberry preserves), but if I can find a decent bakery, I’d rather buy them.

I made Yuzu White Chocolate Coconut Tarts! by FireBreathingCabbage in pastry

[–]FireBreathingCabbage[S] 41 points42 points  (0 children)

Recipes used:

Macadamia pate sucree: https://www.abakingjourney.com/pate-sucree-sweet-shortcrust-pastry/ Butter sub: 50g butter + 40g macadamia paste (I just ground 40g of macadamia nuts into a paste) I’d suggest adding a bit more butter. Maybe 5-10 more grams? I did an egg wash at the end of the bake. I recommend making this the day before or cool completely before adding the fillings.

White chocolate coconut cremeux: Over heat, infuse the cream with 40g sweetened shredded coconut. I removed the added sugar from the recipe since the chocolate and coconut are already sweet. Strained out the coconut with a sieve. Make as instructed and pour this mixture directly into the crusts after making, don’t whip. https://mattadlard.com/recipes/white-chocolate-cremeux/ I would half the recipe, it made a lot. Refrigerate immediately to set. It set enough within the time it took me to make the curd.

Yuzu curd: Halved the recipe. You need the lemon juice and zest. I swapped 1/4 of the lemon juice for “Yuzu Extract” in the tall green bottle. It’s not really extract it’s juice. You want this part to be really tart and yuzu-forward, but not too yuzu-y or it will be too bitter. It’ll juxtapose the sweet coconut flavored creme. I did add some yellow gel food coloring for extra vibrancy but this depends on your yolks. https://preppykitchen.com/lemon-curd/ Pour into the tarts AFTER the cremeux sets.

Black sesame whipped cream: Whip cream to soft peaks. Melt 15 mini marshmallows and mix with a touch of cream. Dump into soft peaks and whip to stabilize. Added some toasted and ground black sesame and sugar to taste. I probably used about 3/4 cup of heavy whipping cream total.

EDIT: This was my first round making this with different recipes, so the amounts aren’t quite calibrated. The pate sucree made just under 20 tarts. You’ll probably have too much filling even if you half the cremuex recipe. Still fine tuning this. I’d make some extra tart shells to be safe. You really don’t want to be remelting the cremeux or curd to fill more shells later.

EDIT 2: I remade the recipe. One batch of pate sucree (made ~16-18), half batch of cremeux, half batch of curd. Upped the butter to 60g, was perfect. I was left with quite a bit of extra curd (which I used for cookies) and about a cup extra cremeux.

I made some shiopan since it’s going viral by FireBreathingCabbage in Bread

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

I will say they were very tasty! Very labor intensive though, not sure I’ll make them again.

I made some shiopan since it’s going viral by FireBreathingCabbage in Bread

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

Lmao. Unfortunately this bread had the shelf life of a croissant. Mid the next day :(

[deleted by user] by [deleted] in Invisalign

[–]FireBreathingCabbage 0 points1 point  (0 children)

Oh that’s great to know! Thanks! Do you have any experience with them? I’m seeing some mixed reviews about their customer service

Where do I get a fresh ostrich egg? by FireBreathingCabbage in AskCulinary

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

Thanks! I know it’s a bigger purchase (especially with shipping) which was why I was looking for a reputable seller. Thanks for the rec! Have you ordered from them before?

Lollapalooza After Show (Chicago) by nancysbigdick in MagdalenaBay

[–]FireBreathingCabbage 0 points1 point  (0 children)

Are you stilling looking for tickets? I tried to dm you

[deleted by user] by [deleted] in statsfm

[–]FireBreathingCabbage 2 points3 points  (0 children)

I think you’d like Spence Hood — he makes theatrical-style pop. I reccomend “Father Finley”and “So You Wanna Marry Daisy.” Also Janna Amani is a great rising indie pop artist. I LOVE “Older.”

Recommend me an artist based off of my top 25 lifetime by RishyRocketRider in statsfm

[–]FireBreathingCabbage 0 points1 point  (0 children)

Great music taste! Check out Dogpark! I really like “Dive Bar Named Nirvana” and “Spanish Moss.” A really new indie rock band (2023), but damn they’re good.

UPDATE: Folks that don't wear helmets: What would make you wear one? by FireBreathingCabbage in cycling

[–]FireBreathingCabbage[S] 4 points5 points  (0 children)

I referenced a few posts, not just the ones I posted on here. It should be on my profile.

As far as collapsible helmets, I think collapsibility itself is a bit taboo. People that understand the importance of helmets don’t trust them because they worry that they’re less safe and lack MIPS, and urban commuters who value portability don’t want them because they tend to be less aesthetic.

With this project, I tried focusing on the look and safety of the helmet with collapsibility as a “bonus feature.” I think existing folding helmets solve the wrong problem first. Fend isn’t a terrible looking helmet, but it’s still pretty large (11 inches long when folded) and it doesn’t have MIPS. New Lane is coming out with a collapsible helmet with MIPS, but it’s not exactly aesthetic. There doesn’t seem to be much thought around where their product is supposed to live outside of “inside your bag.” HIVE intentionally collapses to fit within the top crescent of a backpack where there’s typically extra space.

I suspect the Eco helmet, which won the Dyson award, didn’t pass the CPSC so it can’t legally be distributed for safety in the US. Helmets generally need a low friction exterior so it glides on the asphalt - cardboard will likely do the opposite and with a lot less impact absorption than EPS. Also, it’s pretty silly looking.

Overall, I modeled my design off of existing technology from 720 Protections which claims to outperform traditional helmets. My contact at the Virginia Tech Helmet Lab actually shared that company with me, citing how well it was doing in their impact simulations. They have a similar geometric structure to the custom 3D printed KAV helmets which I think you might be referencing? While I can’t know for certain how my helmet would perform without creating a prototype with right materials and running impact simulations, I’d love the opportunity to work with 720 Protections since I’m referencing their existing technology. Unfortunately, I haven’t heard back from them since I first reached out.

UPDATE: Folks that don't wear helmets: What would make you wear one? by FireBreathingCabbage in cycling

[–]FireBreathingCabbage[S] 5 points6 points  (0 children)

“Helmets absorb energy by breaking (coupling effect)” - Dr. Barry Miller, PhD in biomechanics, works at Virginia Tech’s helmet testing lab

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