#puff pastry waffles

[databeers-mlg]

Puff Pastry Waffles Turn puff pastry into waffles that are crispy on the outside and tender on the inside for a sweet breakfast treat ready in minutes.

[kawaii-foodie]

chanru

[bueris]

made danish pastries and cinnamon palmiers 💞💞💞

[christinaillustrates]

Recipe for Puff Pastry Waffles For a sweet breakfast treat that is ready in a matter of minutes, transform puff pastry into waffles that are crispy on the outside and tender on the inside.

[ltwilliammowett]

Cooking like a Sailor- Frisian teatime

Today it's going to be a bit Friesian again and this time the delicious treats come mainly from the North Sea islands and Halligen, where they usually originated before they floated ashore and were eaten or drunk there.

Now that we are approaching autumn with great strides, there are such delicacies. This was the time when many of the seafaring men returned home, which meant a rich harvest of specialities from foreign countries and often also the weddings were hold which were arranged the year before.

But let's start with the drink: tea punch, just the thing for the wet and cold season when it's stormy and raining outside.

Ingredients: Black tea, köm and kluntjes (brown sugar candy).

But even more important than the right ingredients are the way it is prepared and consumed. If you are in a hurry, you have no place at the tea punch table!

The tea punch is served as follows: The teapot is placed on the teapot warmer and the pre-heated bottle of Köm is placed on the table. Don't be surprised: the tea punch cups are tiny. This has nothing to do with stinginess, but with cosiness. And this is how it works: Pour tea into the cup, add a dash of köm and sugar to taste. Listen to the Kluntjes crack, stir and drink hot. Have a chat and then top up again.

This drink has existed on the islands since 1735, when a ship with tea chests stranded off Amrum at Theeknobs, although at the beginning there was no knowledge of how to prepare the tea leaves. As a result, the tea was drunk quite thinly, which was also due to the fact that tea was something special that was not always available, just like schnapps. Köm is a spirit similar to aquavit with caraway seeds. The yellow (geele) Köm is particularly common in the North Frisian region. This is a spirit, usually made with grain, which is mixed with caraway and sometimes with a hint of aniseed.

The tea punch was of course also known on ships, but here the köm was swapped for rum and the punch was used to warm up rather than for chatting. Sailors preferred to do this on land.

What do you serve with tea? Hallig Knorken or Friesenwaffeln are best. This wafer-thin delicacy has been around since the 16th century thanks to the Dutch who settled in northern Germany. They were light waffles that were made with rum and then served with plum jam and cream. Again, these delicacies were either brought by the men or had to be bartered or bought on the land, as the islands and Halligen did not have huge areas of land available for agriculture and so there was a lot of trade with the delicacies from the sea.

Ingredients for 4 people (this is the modern recipe) 4 eggs 200g sugar 250g butter 300g flour 3-4 tsp. cornflour 50ml rum 1 packet of vanilla sugar 1 pinch of salt

Bake the waffles in an iron and then serve hot with plum jam and cream.

Now we come to the highlight of every festive table - the Friesentorte. This magnificent cake is truly a precious piece. Because it requires valuable ingredients that were not always available back then and were therefore more likely to be found on festive tables. It is not known when it has been around, but probably since the 19th century, thanks to the sailors who brought many recipes with them from other countries. Like puff pastry, for example.

Today's variations also work with shortcrust pastry, but are not the original recipe

Recipe

Bake two puff pastry bases (you can use ready-made pastry) Brush one of the bases (the top) with egg yolk and sprinkle with caster sugar Leave the second (base) plain After baking, spread the base generously with plum jam Spread not too little whipped cream on the plum jam base Cut the top into 12 even pieces and then arrange the pieces on top.

The wealthier the family the more the cake would consist of several layers. Which made eating even more complicated, because how do you eat this monster without smearing cream all over your face? Well, you take the lid off, eat the inside and nibble the lid separately.

So there you have it and I wish you a delicious tea time of a different kind. Enjoy your tea and your tasty treats like real Frisians.

[literaryvein-reblogs]

Writing Reference: Food History

B.C.

10,000 - almonds, cherries, bread, flour, soup

8,000 - wheat ⚜ 7,000 - wine, beer, pistachios, pig, goat, sheep, lard

6,500 - cattle domestication, apples ⚜ 6,000 - tortilla, dates, maize

5,000 - honey, ginger, quinoa, avocados, potatoes, milk, yogurt

4,000 - focaccia, watermelons, grapes, pomegranates

3,200 - chicken domestication ⚜ 3,000 - butter, onion, garlic, apricots

2,737 - tea ⚜ 2,500 - olive oil, seaweed, duck ⚜ 2,300 - saffron

2,000 - peaches, liquorice, marshmallow, pasta, ham, sesame seeds

1,500 - chocolate, vanilla ⚜ 1,200 - sugar ⚜ 1,000 - mangoes, oats, pickles

900 - pears, tomatoes ⚜ 700 - cinnamon ⚜ 600 - bananas, poppy seeds

500 - artichokes ⚜ 400 - pastries, appetizers, vinegar

300 - parsley ⚜ 200 - turkeys, asparagus, rhubarb ⚜ 65 - quince

1st—13th Century

1st Century - chestnuts, lobster, crab, shrimp, truffles, blueberries, raspberries, capers, kale, blood (as food), fried chicken, foie gras, French toast, omelettes, rice pudding, flan, cheesecake, pears in syrup

3rd Century - lemons ⚜ 5th - pretzels ⚜ 6th - eggplant

7th Century - spinach, kimchi ⚜ 9th - coffee, nutmeg

10th Century - flower waters, Peking duck, shark's fin soup

11th Century - baklava, corned beef, cider, lychees, seitan

12th Century - breadfruit, artichokes, gooseberries

13th Century - ravioli, lasagne, mozzarella, pancakes, waffles, couscous

14th—19th Century

14th Century - kebabs, moon cakes, guacamole, pie, apple pie, crumpets, gingerbread

15th Century - coconuts, Japanese sushi and sashimi, pineapples, marmalade, risotto, marzipan, doughnuts, hot dogs

16th Century - pecans, cashews (in India), Japanese tempura, vanilla (in Europe), fruit leather, skim milk, sweetbreads, salsa, quiche, teriyaki chicken, English trifle, potato salad

17th Century - treacle, pralines, coffee cake, modern ice cream, maple sugar, rum, French onion soup, cream puffs, bagels, pumpkin pie, lemonade, croissants, lemon meringue pie

18th Century - root beer, tapioca, French fries, ketchup, casseroles, mayonnaise, eggnog, soda water, lollipops, sangria, muffins, crackers, chowder, croquettes, cupcakes, sandwiches, apple butter, souffle, deviled eggs

19th Century - toffee, butterscotch, cocoa, Turkish delight, iodized salt, vanilla extract, modern marshmallows, potato chips, fish and chips, breakfast cereal, Tabasco sauce, Kobe beef, margarine, unsalted butter, Graham crackers, fondant, passionfruit, saltwater taffy, milkshakes, pizza, peanut butter, tea bags, cotton candy, jelly beans, candy corn, elbow macaroni, fondue, wedding cake, canapes, gumbo, ginger ale, carrot cake, bouillabaisse, cobbler, peanut brittle, pesto, baked Alaska, iced tea, fruit salad, fudge, eggs Benedict, Waldorf salad

20th Century

1901 - peanut butter and jelly ⚜ 1904 - banana splits ⚜ 1905 - NY pizza

1906 - brownies, onion rings ⚜ 1907 - aioli

1908 - Steak Diane, buttercream frosting ⚜ 1909 - shrimp cocktail

1910 - Jell-O (America's most famous dessert)

1910s - orange juice ⚜ 1912 - Oreos, maraschino cherries, fortune cookies

1912 - Chicken a la King, Thousand Island dressing

1914 - Fettuccine Alfredo ⚜ 1915 - hush puppies

1917 - marshmallow fluff ⚜ 1921 - Wonder Bread, zucchini

1919 - chocolate truffles ⚜ 1922 - Vegemite, Girl Scout cookies

1923 - popsicles ⚜ 1924 - frozen foods, pineapple upside-down cake, Caesar salad, chocolate-covered potato chips

1927 - Kool-Aid, s'mores, mayonnaise cake ⚜ 1929 - Twizzlers

1930s - Pavlova cakes, Philly cheese steak, Pigs in blankets, margaritas, banana bread, Cajun fried turkey ⚜ 1931 - souffle, refrigerator pie

1933 - chocolate covered pretzels ⚜ 1936 - no-bake cookies

1937 - Reubens, chicken Kiev, SPAM, Krispy Kreme

1938 - chicken and waffles ⚜ 1939 - seedless watermelon

1941 - Rice Krispies treats, Monte Cristo sandwiches ⚜ 1943 - nachos

1946 - chicken burgers, tuna melts, Nutella ⚜ 1947- chiffon cake

1950s - chicken parm, Irish coffee, cappuccino, smoothies, frozen pizza, diet soda, TV Dinners, ranch dressing ⚜ 1951 - bananas foster

1953 - coronation chicken ⚜ 1956 - German chocolate cake, panini

1957 - Quebec Poutine ⚜ 1958 - Instant ramen noodles, crab rangoon, lemon bars ⚜ 1960s - beef Wellington, green eggs and ham, red velvet cake

1963 - black forest cake ⚜ 1964 - Belgian waffles, Pop Tarts, Buffalo wings, ants on a log, pita bread ⚜ 1965 - Gatorade, Slurpees

1966 - chocolate fondue ⚜ 1967 - high fructose corn syrup

1970s - California rolls, pasta primavera, tiramisu ⚜ 1971 - fajitas

1975 - hicken tikka masala ⚜ 1980 - turducken

1980s - Panko, portobello mushrooms, bubble tea, chicken nuggets, Sriracha, Red Bull energy drink, everything bagels

1990s - artisan breads, Jamaican jerk ⚜ 1991 - turkey bacon, chocolate molten lava cake, earthquake cake ⚜ 1993 - broccolini

1995 - Tofurkey ⚜ 1997 - grape tomatoes

21st Century

2002 - flat iron steak, tear-free onions ⚜ 2007 - Kool-Aid pickles, cake pops

2008 - Mexican funnel cake ⚜ 2013 - cronuts, test tube burgers

Source ⚜ Writing Notes & References

[kingmagnificoofrosas]

I need ideas for the menu so if you, King Magnifico, or Queen Myrah have any ideas/requests I would love them :3

-🍪

Oh dear ... here we go

I think I'll go first before Magnifico won't stop talking ...

If you ask me, I love cheesecakes, chocolate tarts, raspberry tarts, marzipan tarts, cream puffs, curd balls! Puff pastry pockets with pudding and raspberry filling, croissants including the filled ones, doughnuts, macarons! Cream cheese brezels ...

And I'm the one who talks a lot, huh?

What about cinnamon rolls, chocolate buns, strawberry cream puff pastry?

Lemon tarts!

Cookies!

Bee sting cake!

Waffles!

Pistachio tarts!

🐈‍⬛ basically the whole entire royal menu of sweets. Guy's this is a bakery! Not the royal kitchen!

🐐 they were asked tho ...

🐈‍⬛ yeah and now they're all in their haze of coming up with all kinds of baked things ...

🐐 Eh, well, at least the screaming about spiders stopped.

[furinana]

Specialty foods in each SMTIV&A district

---Ueno's croquette---

Breaded deep-fried patty with that great crunchiness.

There are several croquette shops in irl Ueno that start with "Niku no" (lit. meat [something]) so it might not be a specific chain here.

---Ginza's cream puff---

Light puff pastry with lots of smooth and creamy filling.

Typically eaten cold.

---Shinjuku's yulmucha (율무차 in Korean)---

Sweet tea made from grains of adlay. Commonly mixed with nuts such as walnut and served hot.

Apparently adlay improves the function of the stomach and liver, promotes diuresis, and good for a healthier skin. There is also a story that monks in Buddhism and other places have used adlay seeds with rosary beads since ancient times, or that it came from the practice of frequently drinking adlay tea. [source]

---Shibuya's waffle---

The iconic dish made of batter cooked between two iron plates.

No Harajuku treatment means no expectations of overly diabetic toppings. Teenagers in a post-apocalyptic Tokyo can only dream of having such sweet luxury. Maybe in Club Milton?

---Ikebukuro's... drink---

What the fuck does original mean. Are you giving me your piss to drink. Whatever comes from a place full of poison swamps can't be good. I'm outta here

---Kinshicho's ningyoyaki---

Small spongecake with sweet filling (usually red bean paste or custard). It varies in diverse shapes.

Ningyo (人形) is the Japanese word for doll and Yaki (焼) is for bake or grill, so its literal meaning is baked doll.

Extra:

When you complete sidequests that involve hunting for certain demons you get rewarded with a cheaper meal made of the ingredients you delivered.

Kinshicho provides you inarizushi (pouch of fried tofu with sushi rice) for Mamedanuki's skin. yes the pouch is the skin of his testicles

Ginza provides you a burger for Nue's meat (from the game's description, the taste varies according to which part you use). Yummy!

[loverofrosesanddaisises]

🥞🍨🍰🧁🍥🍮🍪🍦🍪🥞🍨🍰🧁🍥🍮🍪🍦🍪🥞

A list of pastries from other cultures I would like to try!!:

(Since I've been researching for a story and I've been learning about so many different cultures foods!!! \⁠(⁠๑⁠╹⁠◡⁠╹⁠๑⁠)⁠ﾉ⁠♬ )

🥞🍨🍰🧁🍥🍮🍪🍦🍪🥞🍨🍰🧁🍥🍮🍪🍦🍪🥞

•Melonpan (Japanese)

•Matchacupcake (Japanese)

•Dorayaki (Japanese)

•Nigerian puff puff (Nigerian)

•Kokoro (Nigerian)

•Shuku Shuku (Nigerian)

•Pastel de tres leches (Mexican)

•Sopapilla (Mexican)

•Marranitos (Mexican)

•Kołaczki (Polish)

•Szarlotka (Polish)

•Pączki (Polish)

•Soy milk pudding (Chinese)

•Tanghulu (Chinese)

•Jian Dui (Chinese)

•Taro pudding (Vietnamese)

•Vietnamese sponge cake (Vietnamese)

•Pandan waffles (Vietnamese)

•Éclair au Chocolat (French)

•Opera cake (French)

•Paris-Brest (French)

•Schwarzwälder Kirschtorte (German)

•Bienenstich Kuchen (German)

•Streuselkuchen (German)

🥞🍨🍰🧁🍥🍮🍪🍦🍪🥞🍨🍰🧁🍥🍮🍪🍦🍪🥞

(I'm getting so hungry right now this all sounds so good (⁠〒���﹏⁠〒⁠) )

🥞🍨🍰🧁🍥🍮🍪🍦🍪🥞🍨🍰🧁🍥🍮🍪🍦🍪🥞

[roohfully]

a bit random but: top five pastries! 🤍

pista baklava, belgian waffles from a truck @ my college, refrigerated cream puffs, marie biscuits, those really small cakes they fill w apricot jam

[faithhopeloveandtherapy]

In my latest effort to help the Baby eat, I have bought some refillable baby food pouches. He will eat food that’s squeezed out from a pouch onto a spoon, but he won’t eat the same food if it’s squeezed out into a bowl and then fed from that. So my thinking is that if I purée my own food and put it into pouches, maybe he will eat it. At least then it won’t cost me quite so much in readymade pouches and he can eat some of the same food as us just whizzed up. Last night he ate a whole sausage and a potato waffle, which about his only solid meal option (I think he’ll eat pizza too.) He does also eat crumpets and puff pastry pinwheels - the pinwheels are good because I can make them with a variety of fillings, and now we’ve progressed to the cheese rung of the milk ladder, I’ve got more options for fillings.

[vegebakery]

A Delicious and Fun Way to Enjoy Ice Cream

Ice cream cones are one of the most popular and enjoyable ways to eat ice cream. They are cone-shaped pastries that are usually made of a wafer texture similar to a waffle, and can hold one or more scoops of ice cream on top.

Ice cream cones come in different sizes, shapes, flavours, and types, such as:

Wafer cones:

These are the most common and classic type of ice cream cones. They are thin, crisp, and light, and have a neutral flavour that goes well with any ice cream flavour. They are also easy to make and store.

Waffle cones:

These are similar to wafer cones, but thicker, crunchier, and sweeter. They are made with a batter that contains eggs, sugar, butter, and flour, and cooked on a waffle iron. They have a distinctive pattern and shape that makes them more attractive and appealing.

Sugar cones:

These are also similar to wafer cones, but denser, harder, and sweeter. They are made with a dough that contains sugar, flour, butter, and corn syrup, and baked in an oven. They have a smooth surface and a pointed tip that makes them more sturdy and durable.

Pretzel cones:

These are a savoury type of ice cream cones that are made with a dough that contains yeast, flour, salt, sugar, and water. They are boiled in water with baking soda and then baked in an oven. They have a dark brown colour and a salty flavour that contrasts well with sweet ice cream flavours.

Chocolate-coated cones:

These are any type of ice cream cones that are coated with chocolate on the inside or outside. The chocolate coating adds more flavour and richness to the cone and prevents it from getting soggy or leaking.

Bubble cones:

These are a type of ice cream cones that originated in Hong Kong and are also known as egg waffle cones or egg puff cones. They are made with a batter that contains eggs, sugar, flour, milk, baking powder, and oil, and cooked on a special iron that creates bubble-shaped pockets. They have a soft and chewy texture and a sweet flavour that compliments creamy ice cream flavours.

Ice cream cones have many advantages over other ways of eating ice cream, such as:

●     They are convenient and portable. You can carry and eat your ice cream without needing a bowl or a spoon.

●     They are fun and creative. You can choose different types of cones and ice cream flavours to create your own unique combinations.

●     They are eco-friendly and waste-free. You can eat the whole cone without leaving any trash or leftovers behind.

●     They are delicious and satisfying. You can enjoy the taste and texture of both the cone and the ice cream in every bite.

Ice cream cones have a long and interesting history that dates back to the 19th century. There are many stories and legends about how they were invented, but one of the most popular ones is that they were created by accident at the 1904 World's Fair in St. Louis. According to this story, an ice cream vendor ran out of bowls to serve his customers, so he asked a nearby waffle vendor to roll his waffles into cones and use them as containers for his ice cream. The idea was a hit and soon became a sensation.

Ice cream cones are not only tasty but also versatile. You can use them for different purposes and occasions, such as:

Ice cream cakes: These are cakes that are made with layers of ice cream cones, ice cream, whipped cream, frosting, and toppings. They are perfect for birthdays, anniversaries, or any celebrations.

Twisters: These are soft-serve ice creams that are swirled with different flavours or toppings inside an ice cream cone. They are popular for their colourful and fun appearance.

Cone pops: These are mini ice cream cones that are dipped in chocolate or candy coating and decorated with sprinkles or nuts. They are ideal for parties.

Vege Bakery : Has it all

Vege bakery is a vegetarian bakery that specialises in egg-free products, such as breads, cakes, pastries, and Indian sweets. It also offers catering services for various occasions and events. Vege bakery is located in Brampton, Ontario, Canada, and it is one of the best vegetarian bakeries in the area. They aim to provide quality and customer satisfaction by using only natural, organic, and non-GMO ingredients.They have a wide range of products including ice cream cakes and twisters that cater to different tastes and preferences. Whether you are looking for a birthday cake, a snack, or an ice cream treat, you can find it at vege Bakery.

It's not only a place to enjoy delicious and healthy baked goods, but also a place to support a sustainable and ethical way of eating. By choosing vege bakery, you are choosing to avoid animal products, reduce your environmental impact, and promote animal welfare.Vege Bakery is a great option for those who want to indulge in their sweet tooth without compromising their values.

[40sandfabulousaf]

大家好! For a change, I had a simple breakfast of local coffee and potato curry puff on a return to office day as a show of support for starving Palestinians in Gaza. Curry puff, or epok epok, is a crispy (sometimes flakey) pastry shell that contains fillings like curry chicken, potato and egg, curry potato or spicy sardines. I chose the humblest of them all - curry potato. Ingredients used to make this puff were basic, but the curry was tasty and the potatoes melt in your mouth tender. Pairing this with fragrant local coffee was satisfying even though I was very hungry by lunchtime. Whilst the gnawing hunger can't be compared to what Palestinians in Gaza are going through, it does give me a glimpse of the sheer magnitude of their suffering.

There's usually a long line of customers in front of the shao la (roasted meats) stall at the coffee shop I sometimes go to for WFH lunch. I was tempted to try their food, but the thought of queueing for ages just to place my order was a turnoff. On Saturday, I reached the coffee shop before lunchtime and, lo and behold, there was nobody! After collecting my duck noodles, I happily tucked in. It was admittedly good, the mee kia (thin egg noodles) was very QQ, the duck was quite tender and the sauce coated the noodles and meat without being too salty. But it wasn't exceptional; I don't get the fuss. Won't stand in line during busy meal times for it, but don't mind having it again if there isn't a queue.

Sunday was Father's Day. What better way to spoil Pa than with a delicious meal? I treated him to lunch of braised lobster yi mian (ee fu noodles), followed by local tea (for him) and local coffee (for me). Both of us polished off the giant plate of yi mian; not a strand was left. The meal was so filling that we decided to postpone dessert of ice cream and waffles, Pa's favourite, to another time. The enjoyable afternoon was spent leisurely discussing health and nutrition and current affairs, as well as updating each other about what we did during the week. To Pa, the most precious gift of all was the gift of my time. I'm glad he felt so happy and enjoyed our lunch.

The smoked salmon I ordered last week arrived. I've decided to have it as part of a normal meal. Palestinians in Gaza struggle to have adequate nutrition, let alone the luxury of chilled foods. What I did instead was open a can of baby corn for my weekly simple breakfast, since canned goods are included in the food parcels which Palestinians receive. To be frank, baby corn is delicious when stirfried with straw mushrooms, sweet peas, lotus root and macadamia nuts but quite horrible on its own 😅 That's precisely the whole point of this exercise - to understand and highlight their suffering. Palestinians in Gaza don't get to choose what kind of food they eat.

Today is Tuesday. Yesterday was the Hari Raya Haji public holiday in my country so our Muslim friends can celebrate Eid al-Adha. Things were much more sombre in Gaza where Palestinians mourned friends and family members who've perished in this genocidal war. Malls and dining establishments are usually packed on public holidays and it was scorching hot yesterday, so I stayed home, rested, exercised, danced, caught up on current affairs and wondered when the world will finally enjoy global peace again. I hope it will be soon. All of us thrived then. 下次见!

[wastelesspantry]

How To Use A Bag Of Flour To Its Full Potential

A bag of flour is a kitchen staple with the potential to transform a wide variety of dishes, from simple home-cooked meals to gourmet creations. Whether you're a novice cook or an experienced baker, understanding how to maximize the use of flour can open up a world of culinary possibilities. Here's how you can use a bag of flour to its full potential.

Understanding Different Types of Flour

Before diving into the many uses of flour, it's essential to understand the different types available:

All-Purpose Flour: Versatile and suitable for most recipes, from cookies to bread.

Bread Flour: Higher in protein, perfect for making bread with a chewy texture.

Cake Flour: Lower in protein, ideal for tender cakes and pastries.

Whole Wheat Flour: Contains the whole grain, offering a nutty flavor and more nutrients.

Self-Rising Flour: Includes baking powder and salt, great for quick breads and biscuits.

Gluten-Free Flour: Made from alternative grains like rice or almonds, suitable for those with gluten intolerance.

Baking Basics

Flour is a cornerstone ingredient in baking. Here's how to use it effectively in various baked goods:

Bread: Bread flour's high protein content helps develop gluten, giving bread its structure and chewiness. Use it for traditional loaves, pizza dough, and bagels.

Cookies: All-purpose flour is ideal for most cookie recipes. For chewy cookies, avoid overmixing the dough to prevent excess gluten formation.

Cakes: For light and airy cakes, use cake flour. Its lower protein content results in a finer, softer crumb.

Pastries: All-purpose or pastry flour works well for pie crusts and puff pastry. The key is to handle the dough minimally to maintain its flakiness.

Beyond Baking

Flour isn't just for baking. Here are other ways to utilize it in your kitchen:

Thickening Agent: Flour is a common thickener for sauces, gravies, and soups. To avoid lumps, mix it with fat (like butter) to create a roux before adding liquid.

Coating for Frying: Dredge meat, fish, or vegetables in flour before frying to achieve a crispy, golden crust. Season the flour with spices for added flavor.

Homemade Pasta: Use all-purpose or semolina flour to make fresh pasta. Combine with eggs and knead until smooth, then roll out and cut into desired shapes.

Breakfast Staples: Whip up pancakes, waffles, or crepes with a simple batter made from flour, eggs, milk, and a leavening agent like baking powder.

Creative Uses

Think outside the box to use flour in unique and creative ways:

DIY Playdough: Combine flour, salt, water, and food coloring to make homemade playdough for children.

Natural Cleaning: Flour can absorb grease and oil stains. Sprinkle it on spills, let it sit, and then brush it away.

Crafts and Projects: Use flour to make papier-mâché paste for crafting projects. Mix it with water until it reaches a glue-like consistency.

Conclusion

A bag of flour is more than just a basic ingredient; it's a gateway to culinary creativity. By understanding the different types of flour and their uses, experimenting with various recipes, and exploring creative applications, you can truly maximize the potential of this versatile staple. Whether you're baking bread, thickening a sauce, or crafting with the kids, a bag of flour is your ally in the kitchen.

[petejj]

Picture & pastries by author - PJJ

Perfect Pete’s Pastry Providence

Sweet Pastries dirty habits reviewed (Language Warning)

Apple Crumbled because Banana Split whipped up Chantilly into Buttercreams Croquembouche. Custard Tart taunted Sugar Syrup to boiling point.

Lemon Meringue Pie Sponges off Fairy Floss, daily. Petits Fours and Ginger Snaps are caramelized by Devil’s Chocolate Cake’s delicious artificial flavors.’ Meanwhile, Melting Moments Creamed Cookies Loaf.

Fairy Floss fainted; we don’t know why. Caramel Fudge told Poky-Pies to Puff Pastries that Brandy Snaps are baking Ginger Crisp’s demise. Jellied Doughnuts jammed Ginger Nuts Pavlova over and over again.

Vanilla Iced, Minced Pies into lathers of lacerations sprigging around Rolling Pins Plumbs, popping Vanilla Pods Cherry of Essence all over Raspberry Swirl Cheesecake.

Candied Orange Rinds coated Sachertorte’s Sponge Muffin. Royal Icing was having none of it! Stock Syrup, Spun Fancy Lady Fingers into Panna Cottas Palace.

Cornish Pastries Couverture of Neapolitan Peach whipped Waffle’s Cinnamon dusting flavors sifting, salting Caramel Fudge from Sugar Candy’s sweetness.

Parisian Torte Pecan Pie Cocoa Butters compounds. Lolly Popped an email to Perfect Pete requesting he investigate Fairy Floss’s flops. Charlotte’s Crème Anglaise filled French Horns cone. Mill-Feuille blanched Almond’s Chestnuts.

Golden Syrup treacled all over Wholemeal Soda’s Breadbasket. Red Velvet Cake moistened Frozen Sorbet glucoses levels off the charts.

Rainbow Gâteaux glazed into Oxford St Sydney, searching for Pink Coconut Ice. Neither were spotted again.

“But wait, we’ve just heard from Holiday English Spotted-DickS’ – They’re fairy-flossed with Croquem-Bushes Praline private parade last night.”

Christmas Cookies curdled Hot Cross Buns Fondant.

Pralines Palmiers Sticky Dated Fairy Floss into battered Biscuits beaters.

Now we know why Fairy Floss fainted, finally

“Magic is everywhere for 2 or 3”

Picture - Copilot GPT-3 imagine creator ↑

[satanicspinosaurus]

Ohhhhh I love this so much. See, I like food. Like, a lot. I am a solid baker, and excellent cook. I enjoy growing food, shopping for food, learning about the history of food, calling up congress about food, etc. I'm also.....*drumroll please* a picky eater! The thing is, I just can make so much food no one notices. See, when I do, its because I have a refined palette or some shit. Of course, he doesn't want to eat shitty eggs at the diner - have you tried *his*? You can't be picky if you are making your own pasta, focaccia art and yes, the puff pastry is homemade. Of course. I specialize in feeding people. I want to be clear- that includes everyone. Most of the time that means learning about physical properties of food, because a lot of people have food allergies/ restrictions to get around.

But that also includes those 5 types of people listed above.

And most of you only *like* food. The thing is, if you *love* food, you'll take the time of day for it. You want to make everything the best, and give everyone the chance to enjoy it. And that means learning to create safe food spaces. A list for a list so: 1. Talk to people about menus. Let them have buy-in. Maybe pancakes aren't cool but waffles are. 2. Learn to split the menu more. I know Americans were taught 1 meal, 1 menu. But I swear it's fine if some people have glazed tofu for the mains and some people have chicken. Or you make 2 vegetables because one person can't handle raw tomatoes. Fed is best. 3. Have back-ups. Seriously. A baked potato. Frozen nuggets. Bottle sauces they enjoy. Hells a big enough menu that if a dish isn't working for someone they still have options. The person isn't going to die of scurvy if they don't have a vegetable for one meal. But them knowing there is a safe back up tends to make people more OK trying a bite. Their portion can be saved for later, it does. Not. Matter. 4. Accept food is not logical for most people. They might have to try something a few times. It might only be OK in some contexts. Most people have trouble talking about that. (And they don't need a reason fwi. This is about loving food enough that you are patient and encourage conversation around it. Not demand explanations.) 5. Remember at all times the point is the people. The food exists to support, nurture and grow the people. Getting mad at the people is, exactly, the opposite point of home cooking.

Bonus: Learn that "picky" eaters, are in fact great. Oh? You *only eat* potatoes, tomatoes, chicken and sweets? Grand! I know exactly what I can feed you. Oh, you are vegan? That's cool, which dessert option do you want? (Seriously, enjoy watching someone CRY because they got offered options. For once.) Oh, you have complex stomach issues that means you can't always eat things? Well, over time we'll find something that works. No, I don't mind making it a million times after. Even if it stops working, I'll love it for giving you moments of feeling good. And we'll find another. Oh, your parents did mean things to you re: food? Guess, what, my kitchen. Your parents have no power here. You can toss food when you are full. You can ask for more. You can tell me you didn't like things. This is my fucking kitchen and I make the rules. The rules are you get cared for.

Which is a long way of saying: Oh? You don't like picky eaters? Skill issue. Learn to love more.

My hot take for this week that most likely very few people are ready to hear: being a "picky eater" is almost never the result of choices or being a "spoiled brat." Instead it's instead almost always the result of one or more of the following:

Physical issues such as IBS, allergy, pregnancy, or post-COVID dysfunction

Autism

ARFID

Other psychological issues

Or bad pasts related to certain foods in question (I.E. growing up with parents who had a "finish everything on your plate or you eat it the next morning for breakfast" rule)

Further, even if it is someone just not liking things "because", it still isn't anyone's place to judge it, even if you are living with them and think it's "difficult" or "embarrassing".

I have witnessed far more people with legitimate complaints get written off as ungrateful picky eaters than I ever have seen actual picky eaters who mistreat others or act entitled in any way. Quite the opposite, most picky eaters I know trip over themselves to apologize for their issues and explain it to others, and don't judge those with adventurous palettes. It's cool and trendy to hate picky eaters but it's another case where the meme version of a nightmare picky eater is just massively distorted from what a real "picky eater" actually is.