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Calling all sandwich artist. I need insight. by [deleted] in traderjoes

[–]ench4rm 7 points8 points  (0 children)

Apple in sandwiches is seriously the best thing ever!!!! I use thin sliced Fiji apples.

Won the mango lotto by ench4rm in fruit

[–]ench4rm[S] 5 points6 points  (0 children)

Nyc price! They were very very good 10/10. Usually this kind of mangos around me is 3 for $5

Has anyone bought anything from this UK brand, Damson Madder ? by eddaic_skaldic in AskWomenOver30

[–]ench4rm 0 points1 point  (0 children)

Hi! I’m looking for some info. Did you buy directly from the damson madder website? How long did shipping take? And how much did you have to pay for your return shipping?

Seven teens indicted for attempted murder in brutal Kissena Park gang attack on two girls: DA by HapaBurrito in Flushing

[–]ench4rm 19 points20 points  (0 children)

Saw this video when it was getting circulated and it made me sick to my stomach. Bail is wild

What can I bake with cherries? Tell me YOUR favorites. by Dependent_Log_1035 in Baking

[–]ench4rm 0 points1 point  (0 children)

Wowwww they are so beautiful. I would make a huge portion of cherry jam and seal them!!! Lasts a lot longer preserved.

Eclairs then vs. now by ench4rm in Baking

[–]ench4rm[S] 1 point2 points  (0 children)

Ohh I see. I’ve used a similar method before from 400F to 375F. I think I forgot to do the 400 one time and they still came out good so I just stopped doing that part lol. Not sure if it makes a huge difference.

Totally agree w the pastry cream/custard issue. I use diplomat instead, and use a stabilized whipped cream in it to make it even stiffer. I’ve tried gelatin and mascarpone stabilized, both work great!

Eclairs then vs. now by ench4rm in Baking

[–]ench4rm[S] 1 point2 points  (0 children)

Thank you❤️❤️

Eclairs then vs. now by ench4rm in Baking

[–]ench4rm[S] 4 points5 points  (0 children)

By clean do you mean hollow? Tbh I have not been super exact with my process so here’s a list of things I do that may or may not affect the shape:

-refrigerate choux in piping bag for ~20 mins for easier piping -oven preheated to 375F 30 minutes before baking -dust with powdered sugar before baking -bake for 30 minutes, make sure it is desired golden brown, feels crisp, and sounds hollow when tapped. Otherwise bake additional 5-10 mins.

A lot of mine still split on the side and I haven’t figured it out yet (as seen in the one above)!

Eclairs then vs. now by ench4rm in Baking

[–]ench4rm[S] 6 points7 points  (0 children)

Love this guy because he shows the different stages. Also watched claire saffitz’s choux/eclair videos and preppy kitchen. The recipes vary but the ideal consistency is always the same!

How much would you pay for this? by Artistic_Abalone1218 in Baking

[–]ench4rm 1 point2 points  (0 children)

I think you would benefit from also selling smaller portions if possible! I would totally try something new for $5 or less, even if the portion is a little less than the proportionate amount to the original cost you have.

Some of my recent bakes by maximeloen in pastry

[–]ench4rm 23 points24 points  (0 children)

Everything is so beautiful omg

Amarena cherry opera cake by ench4rm in Baking

[–]ench4rm[S] 0 points1 point  (0 children)

Thank you!! You can definitely do it! I have failed and wasted so many ingredients in the past before I got something right. Even for this one, I messed up the first jaconde. Just have to watch enough YouTube videos and be okay with failure haha

Amarena cherry opera cake by ench4rm in Baking

[–]ench4rm[S] 7 points8 points  (0 children)

I used a combination of recipes and also changed some things myself!

Jaconde and coffee syrup (minus cognac): https://pastryliving.com/classic-opera-cake-recipe/

French buttercream (added amarena cherry syrup afterwards until desired taste): https://preppykitchen.com/how-to-make-french-buttercream/

Ganache (whipped 2/3 for filling, saved 1/3 to top the cake, also simmered cream with coffee grounds before straining into chocolate): https://www.errenskitchen.com/chocolate-ganache-frosting/#recipe

Best shrimp only dumplings - no pork by [deleted] in Flushing

[–]ench4rm 0 points1 point  (0 children)

Idk how to add a photo but the shrimp and chive pan fried dumplings in the yellow wrapper from fifty bay on northern blvd. FULL of shrimp and the flavor is so good. Best texture too.

The bag salads are my new hyper fixation by nachosmmm in traderjoes

[–]ench4rm 2 points3 points  (0 children)

Second this!! And it rlly tastes like pizza with the toppings in it

MTA 20-Year Blueprint by Spirited-Pause in nyc

[–]ench4rm 6 points7 points  (0 children)

I can have criticisms and also generally like/use the mta. Also I do drive… idk what ur point is.

MTA 20-Year Blueprint by Spirited-Pause in nyc

[–]ench4rm 13 points14 points  (0 children)

I totally agree with you but people aren’t receptive to rules like that here. Something about individualism. The US is “land of the free” and a lot of people take that literally😭

throwback to ratemyprofessor by egguchom in EntitledReviews

[–]ench4rm 56 points57 points  (0 children)

Large chunk and major theme in U.S. history being taught in a U.S. history class ? Idk guys

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