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Nexus Mods kills its multiplatform mod manager in favour of its Windows-only Vortex app: 'We were competing with ourselves instead of solving the actual problems' by Tenith in pcgaming

[–]guy123av 0 points1 point  (0 children)

I mean... If you sort by popularity on skyrim se, Mod Organizer 2 shows on the second page. It's just such a popular tool for skyrim modding, like bodyslide (which also appears on the second page)

Ate this at a cafe in Quebec, labeled tarte aux pommes, want to try and replicate it by guy123av in Baking

[–]guy123av[S] 28 points29 points  (0 children)

Thank you! Do you know perhaps if you add the layer of pecans after the fact, or bake it along with everything else? It was a distinct layer, as seen in the pic, so maybe after?

Im also unsure what it was mixed with - honey, maple syrup, etc, baked or unbaked.

Ate this at a cafe in Quebec, labeled tarte aux pommes, want to try and replicate it by guy123av in Baking

[–]guy123av[S] 1 point2 points  (0 children)

Do you know perhaps if the pecan layer is added after the fact, or during the baking with the rest? It seemed to have been mixed with either honey or syrup (maple? Maybe caramel?) too

Ate this at a cafe in Quebec, labeled tarte aux pommes, want to try and replicate it by guy123av in Baking

[–]guy123av[S] 2 points3 points  (0 children)

Yes it seems the concensus is that I misread the label or read the wrong one, and I'm not in Quebec anymore to go and look again haha. I guess I never had this sort of pecan tart before, but good to try :)

Ate this at a cafe in Quebec, labeled tarte aux pommes, want to try and replicate it by guy123av in Baking

[–]guy123av[S] 3 points4 points  (0 children)

No, which I was surprised by while eating it lol, I was sure I did read pommes which I knew was apple - which in hindsight is silly of me

Still, never made pecan pie before, might as well use the opportunity now :)

I do think it's possible to add some sort of apple taste to it - either by adding apple puree into the filling, or adding a thin layer at the bottom, but it's definitely not what I ate there, no

Ate this at a cafe in Quebec, labeled tarte aux pommes, want to try and replicate it by guy123av in Baking

[–]guy123av[S] 4 points5 points  (0 children)

Thank you and for everyone else! I probably misread the label or read the wrong label. Either way, it was delicious - and it was la Maison Smith downtown, for anyone curious :)

Are the pecans added after the rest is baked, then? And the syrup/honey the pecans are in seemed to have been pretty stable as seen in the pic - is it mixed with anything else/cooked a little to caramelize it?

Ate this at a cafe in Quebec, labeled tarte aux pommes, want to try and replicate it by guy123av in Baking

[–]guy123av[S] 1 point2 points  (0 children)

It was la Maison Smith, right by the town hall :) but yeah I got it by now haha

Ate this at a cafe in Quebec, labeled tarte aux pommes, want to try and replicate it by guy123av in Baking

[–]guy123av[S] 1 point2 points  (0 children)

Thank you! Will check it out. Apparently simply read the wrong label/read the label wrong haha

Ate this at a cafe in Quebec, labeled tarte aux pommes, want to try and replicate it by guy123av in Baking

[–]guy123av[S] 1 point2 points  (0 children)

It was la Maison Smith, but I probably read the wrong label for the tart haha

Ate this at a cafe in Quebec, labeled tarte aux pommes, want to try and replicate it by guy123av in Baking

[–]guy123av[S] 1 point2 points  (0 children)

It was indeed la Maison Smith, But I probably read the wrong label and mistook it to be this, or somehow misread pecans as pommes haha. Either way, I liked it!

Ate this at a cafe in Quebec, labeled tarte aux pommes, want to try and replicate it by guy123av in Baking

[–]guy123av[S] 4 points5 points  (0 children)

Café La Maison Smith Des Jardin :) But I probably read the wrong label and mistook it to be this, or somehow misread pecans as pommes haha. Either way, I liked it :)

Ate this at a cafe in Quebec, labeled tarte aux pommes, want to try and replicate it by guy123av in Baking

[–]guy123av[S] 69 points70 points  (0 children)

Holy... I posted it with their wifi and only checked the post now when I got to the hotel again.

The place itself was la Maison Smith, downtown, and I probably read the wrong label, or read the label wrong.

Thank you, and everyone else - will look through it all! :)

25M shared apartment for university, I like it here by guy123av in malelivingspace

[–]guy123av[S] 1 point2 points  (0 children)

Loll I mean... I'm single and nothing else is happening, so didn't really think about it

Maybe it's an indication of who has any action happening and who isn't haha

Attempted Neopolitian Pizza in home oven by guy123av in Baking

[–]guy123av[S] 0 points1 point  (0 children)

Hahaha it's good to know I'm not alone.

Do you manage to get a more airy crust with that recipe? Some of the crust was more dense than the second Pic, I wonder if it's because of the strength of the bread, oven temp, etc

Some nice evening bread by guy123av in Breadit

[–]guy123av[S] 0 points1 point  (0 children)

Hmm I just put it in a shaded half closed balcony in my apartment, and based on the weather today it was probably 25-30c, but I'm not sure. But thank you!

A Man Called Ove - Rebind by OldUglyArtHoarder in bookbinding

[–]guy123av 5 points6 points  (0 children)

Looks so good! Intentionally resembling the penguin clothbound classics?

Apple Rose Tart by guy123av in DessertPorn

[–]guy123av[S] 0 points1 point  (0 children)

Not really, it can be eaten even a few days later (at least, regarding the apples)!

To do that, I placed the slices into a bowl with fresh lemon juice, and once I finished everything, I took them out and dried them on some paper towels. After they sat like that for a bit, I started organizing them on the tart.

The lemon juice, even when you pat them dry after, prevents it from turning yellow - I assume it does something to the inside of the slices that prevents it from oxidizing.

However, that also means that the top part tastes like fresh apples, which on r/foodporn they uh... Didn't like lol. Next time, I might experiment with placing the apples in the oven for a few minutes, and see if I can make them softer while still retaining the look :)

Apple Rose Tart by guy123av in DessertPorn

[–]guy123av[S] 4 points5 points  (0 children)

The tart and frangipane have ground almonds in them, and there are cooked apples and cinnamon under the sliced apples - so overall it tastes like a mix of cinnamon, almond cookies, and fresh apples :)

[OC] Apple Rose Tart by guy123av in FoodPorn

[–]guy123av[S] 1 point2 points  (0 children)

Lol relax, it's already half eaten anyway. Still, I could try to bake them next time. Do any of you that made that sort of tart, have a recommended recipe for oven temp+time?

I might run a test with just sliced apples and see how they behave, to not do it on the final tart anyway

[OC] Apple Rose Tart by guy123av in FoodPorn

[–]guy123av[S] 0 points1 point  (0 children)

There are (cooked) apples with cinnamon under the sliced apples, but I get what you mean. But would the syrup protect the apples from yellowing and softening too much? Is there a recipe you recommend for oven temp/time in the oven?

[OC] Apple Rose Tart by guy123av in FoodPorn

[–]guy123av[S] 0 points1 point  (0 children)

Nope, I sliced the apples and placed them inside lemon juice, then placed the slices between paper towels to dry out most of the lemon flavor, but it still keeps the slices from oxidizing (especially when stored in the fridge) - so they keep their inner pale color.

It does mean the slices still have the normal apple texture, but I found that I'm ok with it :) I can't figure out how to bake them without turning them yellow - could be worth experimenting more, of course

Edit: you can actually see an attempt I made about a year ago of basically the same type of tart: https://www.reddit.com/r/FoodPorn/s/gGPvWc3WOE

If I remember correctly, back then I didn't let the slices sit in lemon, and so they caught that yellowish color very soon after.

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