I don’t like croissant shatter. The mess it causes makes me edgy and it tastes like nothing.
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I didn’t know you were best friends with my wife.
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My sister from another mister. 
Seriously, though, does shatter have to be involved in order to get a good croissant? Is shatter to show off a baker’s skill or does it have an effect (affect?) on the flavor and inside texture? These are kinda rhetorical questions, but bakers can feel free to respond.
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Kinda agree. Let’s put it this way… bad croissants can shatter. It’s not my sign of a good croissant. for I’m the same way about getting the crumbs all over the place, That is why, while I love a good croissant, it’s hardly ever my first choice for breakfast.
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For me it’s lightness while retaining buttery-ness…
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This and this. 
Not that with my adult palate I’d have liked them much anyway, but the Chef Boyardee Beef Ravioli were not as good as they were when I was a kid, which is not surprising given the inferior ingredients.
“throwback” recipe
- tomatoes (tomato puree, water)
- water
- enriched wheat flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate [vitamin b1], riboflavin [vitamin b2], folic acid)
- beef
- crackermeal (enriched wheat flour [bleached wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], may contain guar gum)
- sugar
- Romano cheese from cows milk (part-skim milk, cheese cultures, salt, enzymes)
- salt
- dried onion
- dried garlic
- carrots
- beef broth
- spices
- caramel color
- olive oil
- citric acid
current recipe
- tomatoes (tomato puree, water)
- water
- enriched wheat flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate [vitamin b1], riboflavin [vitamin b2], folic acid)
- beef
- crackermeal (enriched wheat flour [bleached wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], may contain guar gum)
- high fructose corn syrup
- salt
- textured vegetable protein (soy flour, soy protein concentrate, caramel color)
- modified corn starch
- soybean oil
- carrots
- dehydrated onion
- caramel color
- citric acid
- enzyme modified cheese (cheddar cheese [pasteurized milk, cultures, salt, enzymes], cream, water, salt, sodium phosphate, xanthan gum, carotenal [color])
- flavorings
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I like Hamburger Helper I think it delicious! IMO one of the best meals from a box. I haven’t ate it in years but I loved it as a kid and teenager.
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Since we’ve moved to Seattle we now have a fave bagel place so they’re always here, in the fridge or freezer. We usually get sesame and everything. Even trying to contain it to a plate I still have seeds all down my front. Plus the need to floss.
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I think, as a young ADULT, I would cook up Kraft (?) mac n cheese and then mix in some kind of jarred 'sketti sauce. It was ‘fuel.’
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When I was first living on my own at 17 I would boil a package of spaghetti and pour Ragú on half of it from the jar. The next meal I’d run hot tap water over the leftover spaghetti.
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Not wrong. My Dad was Boston born and raised, and never waivered in his love of B&M beans, and the bread in the can that my sister and I thought so weird, but had to admit was so good. I still hit up the baked beans as a salt heavy indulgence a couple of times a year.
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Only 1% fat. I need to buy some salt pork to fix that.
I reheated a slice of pizza in the microwave because it’s too damn hot to use the toaster oven and I’m wilting like a petunia.
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I think ikura > caviar
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Katsu Sando x Needle Kakigori bang banging itself right now would be perfect.
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Not sure this is a confession, but I’m a little more bugged than I should be when restaurant bars put your receipt in a little glass/jar/container that is too small to hold a credit card. Not a huge deal, I know, but my wife and I love to sit at the bar and share food and drink, and it’s something I’ve noticed.
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Right before covid my friends and I reserved the private room in Providence which is basically inside the kitchen. We took a car service bc we were doing the wine tasting. During the ride from the OC to the restaurant we started drinking tequila. By the time the 4th/5th course came I literally fell asleep in my chair. I’m too embarrassed to ever show my face again at Providence. In my defense I woke up early that day to work out. I had a lot of hard alcohol and lots of wine.
Anybody else ever have this happen to them?
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THAT is some pre-gaming right there!
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