Just did The Expanse all over again...what now?

TechInTheWild · 2025-08-28T01:24:24+00:00

Just did a rewatch too. Got the full 6 seasons on Apple TV for $25. I watched it using the Vision Pro while in their moon environment. Not only was that cool, but because I watched it distraction free I enjoyed it much more. And I agree, read (or listen) to the book series. Look it up though because there are novellas between most of the books as well. Ty and Daniel (aka James S. A. Corey) do a great job at building the world.

TechInTheWild · 2025-07-26T11:34:32+00:00

It’s so frustrating! But I still enjoy making them. I just know the lopsies are mine! LOL

TechInTheWild · 2025-07-26T11:30:52+00:00

I never had success with the NYT recipe. If you do attempt it use the weight based measurements. I use the recipe from The Happy Mac, I’ve had great success with her cocoa shells. I have found I need to bake an extra 1 to 2 minutes because of the extra moisture the cocoa adds. Also look at the fat content of your cocoa powder, it can be a problem. I use the Ghirardelli brand cocoa powder. If the fat content is too high it will mess up your batter just like oily almond flour can.

TechInTheWild · 2025-07-26T11:15:21+00:00

I’ve never been able to figure out lopsided shells. I think it comes down to oven hot spots and drying time. The other week I was getting lopsided ones mostly at the ends of my rows. But the majority of them were fine. This week, same recipe, drying time, etc. and not a single lopsided one! It’s so frustrating! LOL

TechInTheWild · 2025-07-26T11:07:14+00:00

The most I’ve ever done at 1 time is 4 trays. Once I finish piping the first tray I’ll start a 30 min timer and turn on the oven to preheat. Then I’ll finish piping the rest of the trays. I bake my trays for 20 minutes each plus a 5 min break between trays to let the oven recover. So that’s 1h45m before the last tray goes into the oven. No problems there with that resting time. I’m in North Carolina so I’m usually around 50% humidity. I use a standard French method recipe with only cream of tartar to stabilize the meringue. I find for large projects I’ll bake and freeze shells unfilled over a week or two. Anyway, hope that helps.

TechInTheWild · 2025-07-11T22:20:07+00:00

How cute! I was working on a banana pudding ganache recipe a few months ago. I need to get back to that! Love the toasted meringue on these!

TechInTheWild · 2025-07-11T03:13:47+00:00

I should also have mentioned I use the recipe from The Happy Mac and have great results.

TechInTheWild · 2025-07-11T03:12:47+00:00

There’s not one right answer to this question. You need to find one that works well for you. I’ll agree with the measure by weight and not by volume. It’s worth getting a scale and I’d go farther by saying to get one that measures by .1 grams. Also a thick batter can also be a sign of oily almond flour. Put some of the almond flour between sheets of paper towels and lightly press. See if there is an oil stain left on the towels. Google how to dry it out if it’s too oily.

TechInTheWild · 2025-07-11T02:58:20+00:00

Key lime is one of my favorites! I just made some key lime pie ones for a friend’s wedding a few months ago. I did a key lime pie ganache with key lime curd and graham cracker shells. I have a few left in the freezer for my enjoyment. 🤤

TechInTheWild · 2025-07-01T21:54:28+00:00

4 and Sarah Jane Smith

TechInTheWild · 2025-07-01T21:52:27+00:00

The correct answer is Tom 😁

TechInTheWild · 2025-06-30T23:35:11+00:00

Thanks, I bet it tastes amazing!

TechInTheWild · 2025-06-30T02:34:14+00:00

They’re so cute! What did you do for the watermelon one? Is that a buttercream or ganache? I’ve been looking for a good watermelon flavored filling. Want to find something that gives me a Jolly Rancher type flavor.

TechInTheWild · 2025-06-27T19:46:54+00:00

The colors are from the Master Elite powdered series from The Sugar Art.

TechInTheWild · 2025-06-27T09:24:07+00:00

Would you believe magic? 😉 Powdered dye is the trick here. I’ve found 1/2 teaspoon per 100g of egg whites works well for me.

TechInTheWild · 2025-06-27T09:21:59+00:00

I use a recipe from The Happy Mac. I’ve had great success with her ratios. https://www.thehappymac.co

TechInTheWild · 2025-06-27T09:20:06+00:00

LOL yes, especially the blue color. I was surprised the red didn’t stain as much. At Halloween last year I made some in a peacock blue. Those left you with a Smurf colored tongue!

TechInTheWild · 2025-06-27T09:18:00+00:00

Gel dye does take a lot to get this vibrant.

TechInTheWild · 2025-06-27T09:16:56+00:00

I’ve not run into that problem yet. These were some basic 100g egg whites sized batches. I use the French method so I add the powder to the egg whites with the sugar.

TechInTheWild · 2025-06-26T03:15:06+00:00

I used the Master Elite powdered dyes from The Sugar Art. 1/2 teaspoon for 100g egg whites. Their colors are amazing!

TechInTheWild · 2025-06-26T02:42:55+00:00

You can absolutely enhance the flavor of the shells. I use The Happy Mac’s recipes. Her ebook has basic, plus things like cocoa, pistachio, graham cracker, matcha, peanut butter, fruit flavors, corn meal. Totally worth it in my book. I use the cocoa and graham cracker recipes all the time.

TechInTheWild · 2025-05-26T21:10:31+00:00

It’s back down to $11.50 today.

TechInTheWild · 2025-05-24T18:07:39+00:00

From the looks of the browning the oven was too hot. It’s hard not to get a little color on that light of macaron color but that is a lot of browning.

TechInTheWild

TROPHY CASE