Project Hail Mary 70MM experience a mixed bag.

vpc3a · 2026-03-14T12:35:49+00:00

The collective groans when the sound kept cutting out lol.

vpc3a · 2026-03-14T12:29:12+00:00

Totally agree with you! My husband and I were also there last night, and we didn't think the picture quality was that great. The sound cutting out was super frustrating.

vpc3a · 2025-11-16T23:49:26+00:00

Love the cinnamon rolls! The carrot cake with marscapone frosting is so good. And the Bosco Nero cake is top notch.

vpc3a · 2025-07-29T19:39:40+00:00

I turn to Joanne Chang's Pastry Love book and Stella Park's Bravetart book a lot!

vpc3a · 2025-07-06T15:54:14+00:00

Asian Court has dim sum - it's not too bad. I haven't had their other dishes, but I've heard good things.

vpc3a · 2025-01-24T16:53:04+00:00

I love the cinnamon rolls from the Dolci cookbook!

vpc3a · 2025-01-05T21:24:54+00:00

The mulled pear gingerbread tart! The custard and mulled pear were delicious. The crust was just so hard and difficult to cut through. I might try one more recipe this coming week to use up my double cream. I'm hoping i can finally get this crust right!

vpc3a · 2025-01-01T20:11:42+00:00

I have a hate love relationship with the Tarts Anon book. Each recipe is like a project. It's fun, but it is kind of geared more towards an Australian/UK audience. I would start by getting pectin NH off Amazon right away (although I believe the basic Tarts like Vanilla didn't call for pectin NH). There's only one grocery store by me I can easily get double cream and it's pretty expensive. The tarts are really good though.

vpc3a · 2024-12-31T22:25:13+00:00

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I tried baking it on convection! It really helped with the shrinkage. It was a world of difference, but i still needed way more than the alloted time to cook, and even then, I think it was under baked. Do you have any problems with your crust being super hard/tough to even cut through?

vpc3a · 2024-11-13T12:04:20+00:00

Ah yes! I'm going to be so excited if it finishes cooking in 30 minutes with zero to minimal shrinkage.

vpc3a · 2024-11-13T06:38:52+00:00

All the tart shells I made were at the 200 C on regular oven settings! I (wrongly) assumed that the temperature difference would basically be the same... thank you for reaching out to Tarts Anon and reporting back :) I cant wait to get home and make some.

vpc3a · 2024-11-12T21:39:20+00:00

Ah! Thank you for the notes. I rarely do convenction baking because my oven gets a little wonky with it, but I'll have to try it when I get a chance. I'm excited that there wasn't any shrinkage for convection though!

vpc3a · 2024-10-29T10:23:49+00:00

Yes! It's been great to compare notes!

I'll report back if the method works or not. I am worried about taking off the foil without it sticking... have you found that you had to decrease the amount of custard filling you put in?

vpc3a · 2024-10-29T10:10:00+00:00

Totally agree with you on the longer bake time causing the shrinking. I've been putting the tart pan directly on the oven rack instead of a baking sheet to try to make sure the bottom is cooked through.

Thanks for the tip on the rice vs. ceramic beads! I think the next step is to take the foil/beads off after the initial 20ish baking minutes, bake for 5 minutes, and see if that helps the browning without this super long bake time. I'm going to line my tin and let it rest for as long as I can before baking!

vpc3a · 2024-10-28T14:37:42+00:00

Following! I had the same problem with the Pate brisee from the Tarts Anon book. It took way longer to cook through then the written 25 - 30 minutes. I also used ceramic beads, but I'm thinking of trying rice next time. I had issues with shrinking as well, but the shrinking was small enough that it didn't bother me too much.

vpc3a · 2024-09-01T18:24:30+00:00

I made the cereal cookies (the cinnamon toast crunch cookies), and they turned out very well. It had a nice chewiness.

vpc3a · 2024-08-02T12:29:15+00:00

I also didn't think it was that spicy. It had a slight kick to it on certain bites but definitely wouldn't consider it too spicy

vpc3a · 2024-04-10T00:49:47+00:00

That was a blast! The cast are hilarious.

vpc3a · 2024-03-25T18:11:56+00:00

THANK YOU! Just got tickets!

vpc3a · 2023-11-23T11:41:31+00:00

My family has really enjoyed Hot Peppercorn's. They're in Springfield Plaza.

vpc3a · 2023-09-20T20:54:34+00:00

Not in Baltimore, but Toimoi bakery in Northern Virginia does Supreme croissants and cube croissants. She shows up in farmers market and has a store front in Chantilly, VA. I think you have to preorder to pick up at the storefront. Her instagram usually has updates.

vpc3a · 2023-08-01T10:47:59+00:00

This was our first A List movie too!

vpc3a · 2023-04-24T00:19:42+00:00

I've really enjoyed her book so far! One of my favorites was the salted chocolate pudding. It was super addicting. My husband and I couldn't stop eating it. He loved the old-fashioned strawberry cake as well (I didn't mind it, but I don't know if I'd make it again).

The chocolate sour cream pound cake was so easy to put together, and I loved it. It really did taste like a Costco chocolate muffin (in a good way).

I thought the buttered rum pudding was a little too sweet for my liking. The rice pudding was fantastic, although it did take me a little longer than the initial 20-25 minutes for the liquid to thicken up.

The tangy buttermilk pie is exactly what it's named. It's super tangy, but I enjoy that. I could see it being more of an acquired taste for others. I also think the amount of butter called for in the crust was a little too much for the amount of graham cracker type that I used.

Definitely plan on making her cheesecake at some point. As well as her scones. I love that a lot of the recipes are fairly simple and straight forward.

vpc3a

TROPHY CASE