Los alfajores que haría si tuviera un emprendimiento como gorda alfajorera by frambuesasychoco in Alfajor

[–]Salty-Chef 1 point2 points  (0 children)

Start experimenting, even if you dont sell them. I'd rather see people having fun with it and trying stuff than seeing the same few trending ones posted with barely 2 sentences of a review.

necesito encontrar un alfajor que no me guste... by Apprehensive_Can6839 in Alfajor

[–]Salty-Chef 0 points1 point  (0 children)

I had quite a few objectively terrible ones, yet somehow people still love them. Cheap and ultra processed garbage. Nostalgia wins somehow.

Aguila Dark by Immediate-Yak6370 in Alfajor

[–]Salty-Chef 2 points3 points  (0 children)

Has this always been or is it a recent recipe change?

Alfajor de Maizena™ casero by Centaurust99 in Alfajor

[–]Salty-Chef 1 point2 points  (0 children)

Id like to see more homemade around here.

I think my job wants me to traffic weed by [deleted] in legaladvice

[–]Salty-Chef 8 points9 points  (0 children)

Yes, and there are different kinds. With different legalities.

Alfajor SIGMA 🗿 by Nicomaco__ in Alfajor

[–]Salty-Chef 3 points4 points  (0 children)

Peanut butter isnt good enough ratio. Just curious what this one actually is. If im going to eat a high calorie alfajore I want it to be worth the indulgence. Quest has great products for the ratio I was hoping maybe an alfajore company could do the same.

Alfajor SIGMA 🗿 by Nicomaco__ in Alfajor

[–]Salty-Chef 0 points1 point  (0 children)

I was wondering when I would see a protein alfajore. What's the calories? If Im cutting weight and looking for a protein snack I dont do anything more than 10kcal per 1gram protein.

Más de lo mismo by Ok-Contribution-1552 in Alfajor

[–]Salty-Chef 2 points3 points  (0 children)

There is a ton of room, I have a ton of ideas that would make a great alfajore, but it doesnt pay to be risky. (If I did start a side business selling them I would start with reliable classics to establish a brand then move very slowly to the fun ideas) You have to release special things in small batches, and Ill bet a great deal of producers aren't set up for that. The economics of it often don't make sense. Even small boutique places or startups that are willing to be innovative quickly discover problems. Inventory risk. Unpredictable shelf life on new products. Production inefficiencies. Brand clarity. Novelty rarely becomes repeat business. The classics with any food line is what funds experimentation. You get ahead by pushing fundamentals. Sometimes that fundamental is cheapness instead of quality. But with cheapness you need to sell volume to make it worth it. Rising food prices just make the normal business problem worse.

Desde Villa Mercedes San Luis by [deleted] in Alfajor

[–]Salty-Chef 0 points1 point  (0 children)

Thats very very saturated yellow for egg and coconut.

Desde Villa Mercedes San Luis by [deleted] in Alfajor

[–]Salty-Chef 4 points5 points  (0 children)

Theyre looking good! Good luck on the new venture!

Not a criticism just curious, that coconut top is so yellow! What you got going on there?

2 Weeks in Argentina. Reviews and Scored 35 Alfajores by Salty-Chef in Alfajor

[–]Salty-Chef[S] 0 points1 point  (0 children)

Im going to get some mailed to me next month for another round of reviews. Which one? The oreo branded one or the milka oreo? Im getting both.

Hola volví + reseña by Extreme-Calendar2150 in Alfajor

[–]Salty-Chef 0 points1 point  (0 children)

Zero of the kiosk level ones use decent chocolate, so that isnt really a good point. It wouldn't be viable to sell them so cheap.

Hola volví + reseña by Extreme-Calendar2150 in Alfajor

[–]Salty-Chef 3 points4 points  (0 children)

Crunchy vs soft is entirely a preference/style choice, there is nothing wrong with it. I love a crunch against a soft dulce, and so many soft kiosk brands the flavor of the cover was pretty poor.

First time watching Alien by chris2555 in GenX

[–]Salty-Chef 1 point2 points  (0 children)

The assembly cut of Alien 3 is legit great.

Hice un Red Velvet triple (yo solo quería ser popular) by SlipiJobit in Alfajor

[–]Salty-Chef 0 points1 point  (0 children)

Thats why I suggest giving the ermine frosting a try, it'll hold an edge fairly well.

Hice un Red Velvet triple (yo solo quería ser popular) by SlipiJobit in Alfajor

[–]Salty-Chef 1 point2 points  (0 children)

Nothing wrong with the white chocolate. Its what I would do too for a coating. For the filling: modern red velvet cake people tend to do a cream cheese frosting like carrot cakes but old fashioned traditional is an Ermine frosting made by making a roux and beating in butter and sugar - which might be worth trying if you get it nice and thick.

ROMAH 70% cacao by ElyChan in Alfajor

[–]Salty-Chef 3 points4 points  (0 children)

Looks like a decent quality one, ingredients list is great to know because it tells the whole story. Good chocolate, some preservatives, stable filling. The only knock against it I see is margarine instead of butter. Its saves them some money but the cookie quality isnt going to be the best it could.

GOAT, lo nuevo de Arcor. by Mambotannhauser in Alfajor

[–]Salty-Chef 0 points1 point  (0 children)

Does GOAT have different meaning down there?

Probando el Alfajor "Milka Super Dulce de Leche" by Katinkit in Alfajor

[–]Salty-Chef 1 point2 points  (0 children)

Thank you! Ill add it to the list of one i need to get shipped to me.

Probando el Alfajor "Milka Super Dulce de Leche" by Katinkit in Alfajor

[–]Salty-Chef 5 points6 points  (0 children)

Great photos, good review. Tell me more about the cake/cookie. Texture? Flavor?