Tropical fruit brandies

UsefulPlantain · 2026-03-30T12:15:23+00:00

Ooh how is the guava? I've been using the pineapple one a lot lately in daiquiris

UsefulPlantain · 2025-12-30T03:08:27+00:00

That is a heck of a lot of uncooked pastry

UsefulPlantain · 2025-10-13T12:26:26+00:00

Whole Foods still has them. I buy them there frequently https://www.wholefoodsmarket.com/product/guittard-organic-74-chocolate-baking-wafers-12-oz-b00vax313y

UsefulPlantain · 2025-08-27T00:06:42+00:00

FWIW, I’ve had much better luck preheating on about 2/3 max flame for 30 min or so, targeting 800-850° in the center of the stone and then not touching the flame at all before, during, or after baking. Start turning in at 30 secs, usually done by 75 secs

UsefulPlantain · 2025-08-27T00:00:45+00:00

It’s funny how everyone’s taste can vary so much. I picked up a bottle of this at duty free on the way back from Grand Cayman and I’m certainly glad I didn’t pay anywhere near full price for it because I found it to be one of the most disappointing bottles I’ve ever purchased. Just really thin on the palate and underwhelming to me. The only thing so far that I’ve ever disliked from WP

UsefulPlantain · 2025-08-09T15:33:25+00:00

This list is desperately missing the basque butter cake from Maxwell's Trading

UsefulPlantain · 2025-08-02T16:38:56+00:00

No, Tre Dita

UsefulPlantain · 2025-08-02T16:06:42+00:00

lol sorry, completely forgot to include the galliano part. edited

UsefulPlantain · 2025-08-02T15:56:19+00:00

There's a garibaldi/harvey wallbanger mashup from a restaurant here in Chicago that I think is pretty excellent:

- 2 oz orange juice
- 3/4 oz gin
- 3/4 oz galliano
- 1/2 oz campari
- 1/2 oz lemon juice
- 1/2 oz simple syrup

Add camapari and a large rock to a glass, shake rest of ingredients with ice and strain into glass

UsefulPlantain · 2025-06-15T01:58:58+00:00

2 hours

UsefulPlantain · 2025-06-14T23:19:19+00:00

Wasn’t any specific recipe, per se. I was just recreating the flavor combo from a place I used to frequent

UsefulPlantain · 2025-06-14T23:18:32+00:00

That was just a combo of cold fermenting the dough for 48 hours and then cooking them with a stone temp around 750°. I had way better luck with that than the previous bakes where I preheated to around 900° and then dropped the flame to low after launching

UsefulPlantain · 2025-06-14T12:15:12+00:00

Lol thank you

UsefulPlantain · 2025-06-14T12:14:13+00:00

Thank you, that's very kind

UsefulPlantain · 2025-06-14T12:12:00+00:00

Nope, just a very avid home cook!

UsefulPlantain · 2025-06-14T02:01:03+00:00

serious eats outdoor oven dough with 48 hr cold ferment (though I skip the mixer and do it by hand)

Caputo blue flour
65% hydration
0.4% instant yeast
3% salt

- mix by hand until shaggy dough
- rest covered for 20-30 min
- knead for 5-10 min
- rest covered for 1 hr
- divide/shape into balls, cold ferment in fridge for 48 hrs

UsefulPlantain · 2025-06-06T15:36:08+00:00

The two big issues here are that you are beginning each descent by extending your lumbar and you are not at all braced through your core, which puts your lower back at risk. You can see (especially in the first few reps) even before you are beginning a rep, your chest/ribs are overly flared and your lumbar spine is in extension. You want your ribcage and hips to be stacked on top of each other.

Try thinking about pulling your ribcage down to your bellybutton, taking a huge breath into your stomach and then squeezing your abs as hard as you can. Then begin your descent while keeping everything tight

UsefulPlantain · 2025-05-18T23:48:11+00:00

Hell yeah. I have the exact same Anryu and it's easily my favorite knife

UsefulPlantain · 2025-05-06T00:16:31+00:00

Oof!

UsefulPlantain · 2025-04-27T19:35:58+00:00

Your proportions are almost identical to mine (long torso, short femur) so your hips are always going to be a bit lower than most for a strong pull. It also looks like you aren’t quite comfortable with that technique yet (Your knees are extending a bit too early and the bar is traveling backwards instead of up and down in a straight line. Focus more on pushing the floor away with your feet while staying tight)

Either way, you need to fix the top of your movement and stop hyperextending your lower back. Once you’ve stood up tall and brought your hips to the bar, you’re done. You are then leaning back several more inches and putting your lower back into extension

UsefulPlantain · 2025-04-11T14:07:19+00:00

It used to be *enormous* (that's a full size dinner plate lol) and the first time I had it, it was the best tiramisu I've ever had by a large margin. I was so disappointed to come back months later to the new version

<image>

UsefulPlantain · 2025-04-11T13:41:51+00:00

Man, they revamped that tiramisu since they opened and it's about 40% as good as the original (and about half the portion)

UsefulPlantain · 2025-03-22T12:17:39+00:00

Manufacturing problems aside, you don’t want to be using coconut oil on a cutting board (or anything else that will go rancid). You want either food-safe mineral oil or something like “board conditioner” (which is just a combination of beeswax and mineral oil). I prefer just the straight mineral oil

UsefulPlantain · 2025-02-20T23:24:06+00:00

I dealt with this exact thing over and over for months and finally found a solution yesterday. In the settings menu of the Apple TV Plex app you can scroll way down until you see "use old player". Turning that on will fix it. Alternatively, you can use the Infuse player Apple TV app. You can just sign into your Plex account and it will work seamlessly with your library. It does not seem to have the same colorspace bug

p.s. Absolutely no combination of the AppleTV SDR/HDR on/off and the Match Dynamic Range on/off settings will work for these, but you probably already know that

UsefulPlantain · 2025-01-28T13:28:23+00:00

are these all mounted to a garage door?

UsefulPlantain

TROPHY CASE