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United States, North Carolina, Carrboro, English, Paul, Male, 56-60, All Music, All Food.

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Friday, September 27, 2002

Found some Peppridge Farm puff pastry in the freezer. Typing a note to LRJ while thawing that got me out of the dumps. If people are grossed-out by casings, give 'em puff pastry. I cut the casing off the remaining boudin and rolled about 3 tablespoons into each of 16 croissants. I haven't made my own puff pastry for many years. It is a humbling experience. Like biscuits. The is a gene, I believe, that I don't have that you need to create those flaky mixtures of fat and flour. Once, determined to make a good ( =edible) biscuit, I practiced every night after work. After three weeks, I gave up. I learned all the tricks, they just don't work when I do them. Puff pastry, I had somewhat better "luck", but still not impressive. For all the aggravation it's easier for me to just buy the ready-to-bake store products and move on to something that works. 5:20:05 AM    comment []