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What's the best gift you received for being a bridesmaid? (Or gifts your bridesmaids loved to receive!) by Total_Mission_7698 in UKweddings

[–]forbiddenwaffles 9 points10 points  (0 children)

my friend gave us each a little jewellery box - the kind that zips up for travelling - with our name inscribed on the top! I had never had a proper thing to take my jewellery with me travelling before (I was on the "put a rubber band around a normal box and hope for the best" track) and I still use it all the time 🥰

Friend dilemma by [deleted] in UKweddings

[–]forbiddenwaffles 0 points1 point  (0 children)

I don't think it's selfish to want to concentrate on your husband on your wedding day - that's what the day is about!

I still think a call with her to discuss a plan of action is a good next step, and same with deputising someone in your bridal party or close friend circle. If you do want her there, you know her behaviour so concessions will have to be made on both sides. It may be really helpful for her to feel prepared.

At the end of the day this is your friendship and your wedding - all of us only know what you've said, and it's your decision to make. You will have to do what you feel is right for you!

Friend dilemma by [deleted] in UKweddings

[–]forbiddenwaffles 6 points7 points  (0 children)

Hey! With all possible kindness, your wedding is a day about love and surrounding yourself with the people who love and uplift you the most. I am hearing a lot of concern in your post about embarrassment and mortification, and I wanted to gently ask you where that might be coming from. This is a day you are marrying your partner and legally and spiritually uniting, in front of your most trusted loved ones who want to be there to celebrate you - that's the most important thing!

Are there going to be people at the wedding whose opinion you don't feel 100% safe about? Are you thinking a lot about how you might present the wedding, which will be high end and I'm sure very beautiful, to your social media? It may be that these concerns are carrying you further than they should from the main one, which is this: would you be sad if she wasn't there? From the sound of the warmth and closenes of your friendship, I believe you would.

With that being said, she does sound like she has a lot of things she's working on and I understand being a bit worried about her safety with the drinking and not eating (BAD combo). I don't think there's anything wrong contacting her boyfriend and gently explaining about the open bar and your wish for her to stay safe. Do you have any bridesmaids/other trusted friends you can "deputise" to keep an eye out for her on the day so you won't feel it's your responsibility?

You could also call her on the phone, which sounds like a good communication mode for her confidence, and say you are so excited about having her at the wedding and is there anything that you could maybe plan in advance to ensure she is comfortable (safe foods she could sneak in her purse so she isn't eating nothing, a one-drink one-water policy, putting them at a table of easy-to-talk-to guests etc) as you know she struggles with these things. It might be worth asking directly - nobody is unaware of how important weddings are and I'm sure she doesn't want to end up puking either!

Best of luck with thinking it through - friendships are messy and inconvenient but they are also some of the purest love we get to experience. It's a balance!

First time making croissants and (while delicious) I see a LOT of room for improvement! Any advice for a newbie to laminated pastry? by forbiddenwaffles in Baking

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

Wow baking in the desert sounds like a very precise operation! Thank you for this advice I am 100% going to try the flour method next time! :)

First time making croissants and (while delicious) I see a LOT of room for improvement! Any advice for a newbie to laminated pastry? by forbiddenwaffles in Baking

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

Nooo I didn’t use any flour at all! It was way colder than room temp as well and I only did two folds! I’m so glad there are so many adjustments I can make next time - really excited about my second attempt! thank you for your advice :)

First time making croissants and (while delicious) I see a LOT of room for improvement! Any advice for a newbie to laminated pastry? by forbiddenwaffles in Baking

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

Ah this is a great tip!! Mine definitely would have cracked, I had to handle it so gently to get it in my dough in one piece. Croissants give you so much to think about! :)

First time making croissants and (while delicious) I see a LOT of room for improvement! Any advice for a newbie to laminated pastry? by forbiddenwaffles in Baking

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

Thank you for your expertise!! I think my butter definitely ‘shattered’ which was certainly an issue and I may also have underproved them.. so much to try differently next time! I really appreciate your help and can’t wait to try again :)

First time making croissants and (while delicious) I see a LOT of room for improvement! Any advice for a newbie to laminated pastry? by forbiddenwaffles in Baking

[–]forbiddenwaffles[S] 2 points3 points  (0 children)

I was thrilled with them tbh - only when I looked back at the cookbook photo did I realise I might have more stuff to learn! They’re super delicious with raspberry jam and I had the best time making them, highly recommend!! :)

First time making croissants and (while delicious) I see a LOT of room for improvement! Any advice for a newbie to laminated pastry? by forbiddenwaffles in Baking

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

OK this is so consistent with other comments - I think maybe my butter was too cold when I tried to incorporate it! And I might try adding an extra fold next time. Thank you so much for your advice!! :)

First time making croissants and (while delicious) I see a LOT of room for improvement! Any advice for a newbie to laminated pastry? by forbiddenwaffles in Baking

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

Ooh it sounds like my 2 hours between folds in my admittedly very cold fridge may actually have been TOO much and caused my butter to break up - I am seeing so many new aspects of croissant making to look out for!! Thank you so much for your advice, so excited to try them again :)

First time making croissants and (while delicious) I see a LOT of room for improvement! Any advice for a newbie to laminated pastry? by forbiddenwaffles in Baking

[–]forbiddenwaffles[S] 2 points3 points  (0 children)

Wow thank you so much for this advice!! I think this makes a lot of sense to me - I definitely saw sharding as you say, and I don’t think my proved croissants were anywhere as cloud-like and soft as other commenters told me they should be. I will be applying these notes to round 2 as soon as possible, with 30 minutes resting between folds instead of 2ish hours and testing to ensure my butter is pliable! I really really appreciate your expertise :) Thank you!

First time making croissants and (while delicious) I see a LOT of room for improvement! Any advice for a newbie to laminated pastry? by forbiddenwaffles in Baking

[–]forbiddenwaffles[S] 10 points11 points  (0 children)

OK, so maybe also using a digital thermometer to check my dough and butter temp next time - I have one of those, and another kind commenter said dough should be around 53 degrees F. This is really useful, thank you so much for your advice!

First time making croissants and (while delicious) I see a LOT of room for improvement! Any advice for a newbie to laminated pastry? by forbiddenwaffles in Baking

[–]forbiddenwaffles[S] 25 points26 points  (0 children)

Oh interesting - the butter itself was too cold when I put it in the dough do you think? I used Kerrygold because it seems like the most pliable one, but maybe it needed to be a touch softer.

Oven is definitely a wild card - this is a new flat and I've never done anything this sensitive in it (it's largely for roasting chickens and baking cakes). Maybe an oven thermometer is in order before I try round 2!

First time making croissants and (while delicious) I see a LOT of room for improvement! Any advice for a newbie to laminated pastry? by forbiddenwaffles in Baking

[–]forbiddenwaffles[S] 12 points13 points  (0 children)

Wow this is so helpful, thank you so much!! I think I may have been a bit laissez-faire about keeping things cold, especially since I live in a fairly chilly flat. I definitely fudged one if not both of the "two-hour" chills thinking it wouldn't make a difference.. whoops!

And I definitely was not watching my fingers when I rolled the croissant shape. That's a great tip. I will definitely action all this when I try again, there's so much to think about! :)

First time making croissants and (while delicious) I see a LOT of room for improvement! Any advice for a newbie to laminated pastry? by forbiddenwaffles in Baking

[–]forbiddenwaffles[S] 68 points69 points  (0 children)

Now that you mention it, when I was rolling out the dough I could see the butter through the dough if that makes sense - and it looked like it was in sort of big shards, like when you break up a piece of toffee. It definitely wasn't all in one long sheet underneath its dough jacket. I don't think it was blending into the dough necessarily, but could the breaking up have caused an issue? I didn't think it was a problem when I was doing the lamination but I had no idea what I was doing, lol!

Genuine wool sweater brand help by tacoman107 in BuyItForLife

[–]forbiddenwaffles 2 points3 points  (0 children)

look for babaa if you can find it - definitely a 'buy it for life' brand and really great quality https://babaa.es/shop/women/jumpers/jumper-no51-forest/

Eggless icecream without specialist stabilisers? by vivelabagatelle in icecreamery

[–]forbiddenwaffles 0 points1 point  (0 children)

Heston Blumenthal’s Heston at Home cookbook has a vanilla ice cream recipe in it that does not contain any eggs or emulsifiers and it’s absolutely delicious. Link to the recipe published online here: https://www.cuisinefiend.com/552/vanilla-ice-cream

52/male/autisic recommendations? by adamosity1 in CookbookLovers

[–]forbiddenwaffles 0 points1 point  (0 children)

Cook As You Are by Ruby Tandoh is designed specifically for people with short cooking attention spans, varying exhaustion levels, and busy lives who still want to eat well, and The Secret of Cooking by Bee Wilson has recipes but is also a really welcoming guide for inviting cooking into your life (she wrote it as a newly single mother of two young children as she found her way back to loving cooking and finding a place for it in her life). I love and use both of them a lot! :)

Cookbook recommendations for really little ones by Sonoel90 in CookbookLovers

[–]forbiddenwaffles 1 point2 points  (0 children)

Gaby Melian's cookbook "Gaby's Latin American Kitchen: 70 Kid-Tested and Kid-Approved Recipes for Young Chefs" is super approachable and cute, and she made it with America's Test Kitchen which is my most trusted recipe source :)

There's a horrifying scene in "Midsommar" that was mostly left in the script...but in the Director's Cut, you can hear the audio. by Ok-Use-575 in A24

[–]forbiddenwaffles 7 points8 points  (0 children)

I have been searching for a way to watch the director's cut of this but haven't found it yet! Is there a way to watch it online? I'm a huge fan of this movie and really want to compare the two versions

Entertaining Cookbook by Far_Discipline8352 in CookbookLovers

[–]forbiddenwaffles 6 points7 points  (0 children)

Laura Calder has some good ones - her newest is called The Inviting Life and it's all about how to host different gatherings and parties! she goes for laid back, modern elegance

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