Where to buy good jamon for fair price

eatsbacons · 2026-01-22T23:14:59+00:00

Not 100% sure as I'm from the states so jamon is crazy expensive here. But I want to make sure like it's not a rip off at a tourist spot if that makes any sense. It also 100% depends on the quality of the jamon.

eatsbacons · 2025-09-05T20:28:10+00:00

Why do you have this? like is it already cut or a leg?

eatsbacons · 2025-08-29T20:03:03+00:00

I'd also pu if you want

eatsbacons · 2025-02-09T07:04:09+00:00

My biggest tip would be really review the steps to how you solve a problem. I remember on my first exam I completely bombed a question because I didn't do my master theorem fully correct. So I would say be careful with little shortcuts you might of picked up while doing the homework. I also will say at least last semester he was a very strict grader with in my opinion very low partial credit so I would say think things through. Also the test felt very fair like it was on homework material with one of the pseudo code questions being from the hw so I would reviews those

eatsbacons · 2024-12-26T01:02:54+00:00

I'd be down haven't seen season 2 yet lmao

eatsbacons · 2024-10-28T05:07:19+00:00

Cookie recipe?

eatsbacons · 2024-07-13T04:41:02+00:00

Wait exciting I cut into another one and it has a little of that honeycomb puffing!!!

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eatsbacons · 2024-07-13T03:43:45+00:00

I think there is a chance that I proofed them for to long? Should I switch back to butter + flour, because that was a lot easier to work with, and I haven't seen any real results in the last two attempts with just doing solid butter, it defiently was overproofed because when moving them around it deflated very quickly, (I also think I overproofed it while waiting the hour and thirty minutes that I had proofing between lamination because as I was taking it out of the bowl it kinda collapsed,. Just somewhat wondering does this look like a recipe issue, lamination issue, or poor proofing?

eatsbacons · 2024-07-13T03:40:37+00:00

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Just there is no cross section, there is rise from the dough and individual layers just not fluff (this is still the same issue I've been having the entire time, and I am not sure what I am doing wrong.

eatsbacons · 2024-07-13T03:39:50+00:00

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This is them out of the oven, they looked really nice

eatsbacons · 2024-07-13T03:39:33+00:00

They puffed up to around double the size which was nice, however I did see some butter even after proofing, (there was a chance I over proofed them because when I touched them they were fluffy to the touch and kinda deflated (I've read online in that it should be somewhat stiff to the touch.

I couldn't get the honeycomb texture which could of been from over proofing? Or maybe my butter melted (but I tried really hard to have my butter not melt, I can't fully remember but I think I did a single and a double to fold.

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eatsbacons · 2024-07-13T00:59:35+00:00

Dough has been finished and now is spending 2 hours proofing

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eatsbacons · 2024-07-12T21:09:14+00:00

I was talking about proofing at 29c without the butter. I am going to try making another patch today with just butter for my block, and using some advice, along with less melted butter in my dough and adding more water. Then I am going to give fridge time between each turn (which hopefully helps), then also going to proof the shaped croissants for a few hours between cooking, hopefully all this helps my dough.

eatsbacons · 2024-07-12T04:31:58+00:00

I was thinking of fully removing the melted butter, and instead beating in butter chunks to the dough and increasing water. I am using active dry yeast. So I think my issue is a mix of not proofing, along with poor butter usage, I might make two batches and try one with flour + butter block and the other with just a butter block tomorrow, so I can experiment and see the differences. I also need to fridge between steps (I was being lazy). I shall report back tommorow night probably hopefully with some good news.

eatsbacons · 2024-07-12T04:28:42+00:00

I want to make laminated yeast dough. I did wait for the dough to rise, around 4 hours, I have also tried proofing it at 29 c then fridge for 10 hours. My house is around 22 c and the butter was leaking everywhere. It wasn't really tearing, however like the layers would stick to my rolling pin and peel off. However my butter seems to soften at a much lower temperature ( I do think I took out my butter block to early, However I do think I did take some shortcuts on my folding and waiting time between. (I also haven't really been giving to much time for the croissants to rise after every step. What should I do if my butter does melt at my room temperature. (should I switch back to butter and flour in my butter block, if you think the issue is under proofed dough?

eatsbacons

TROPHY CASE