Originally posted on Say Hello to Gorgeous:
Happy Tuesday! Hope my fellow Americans had a great 4th of July weekend. Last week, I did a post called “YOU Tell Me” in which, instead of talking about me, I heard all about you! I enjoyed reading your comments so much that I wanted to do it again this week. This time, tell me how you do your eyebrows.
Do you like the thick eyebrow look or does that just not work for you? Do you fill your brows in heavily, with a light touch or not at all? I posted my thoughts on the thick brow trend here, but I want to know what you think. Let me know in the comments below.
This week I want to talk about a sweet discovery, cronut.Y seem that this new product is revolutionizing the world of pastry in New york. But the way I discovered this crossing between croissant and donut, in a funny way. I was watching one of my favorite television series “Castle” and in one scene they brought a box of cronut to Beckett. The aspect I found it so delicious that I decided to investigate this new delicious invention. Luckily for me I found this article from the guardian. And I hope like katy Salter says that the cronut soon cross the Atlantic and especially coming to London or Spain witch are the two countries that spend more time. ¿ By the way what is cronut? the answer in this wonderful Guardian article.
Best regards and enjoy the article.
What do you get when you cross a croissant with a doughnut? Introducing: the Cronut, currently the most sought-after snack on earth. Cronuts have had a rapid rise to fame. New York bakery Dominique Ansel sold its first batch of the portmanteau pastries on 10 May. Within days, pictures of the Cronut had Harlem Shaked their way across the internet, and lines began forming outside the bakery at 6am. Dominique Ansel currently makes just 200 of its trademarked $5 Cronuts a day. Celebrity fans include Hugh Jackman and CNN’s Anderson Cooper, and, according to Time magazine, a Cronut black-market has sprung up with pastries selling on Craigslist for around $40. Imitation “doissants” have also gone on sale in the US and Australia.
French chef Ansel tells me he came up with the idea when he decided to “make a doughnut as a staff snack. But I didn’t really ever make a doughnut, so I did it my way and infused it with a croissant.” They took two months to perfect and “the first couple were a mess”. The perfected Cronut has a “texture inside very similar to a croissant – light, flaky layers that peel off. And the cream, outside crispiness, sugar texture, and glaze is just like a doughnut”. The instant success of the Cronut is, according to Ansel, a happy accident. “We don’t have a PR company; there was no strategic marketing meeting.”
But short of hopping on a plane to JFK, how can we get our hands on one in Britain? Until bakeries here launch their own (my money is on a US-style joint in London like Electric Donuts), the answer is to make them yourself. I am attempting to do just that – despite a warning from Ansel: “It’s not something I would recommend for home cooks as it’s so labour intensive. It can come out really gross, if not done well.”
Duly daunted, I call Jo Wheatley of The Great British Bake Off fame for advice. Wheatley tried making doissants after a friend came back from the US raving about Cronuts. “Give yourself plenty of time,” she says, “you need to make the dough the day before”.
Edd Kimber, winner of the first Bake Off, also has his own version – calling them “fauxnuts”. Croissants are made with laminated pastry – a notoriously tricky and time-consuming dough. Kimber used a quick 20-minute croissant dough, similar to rough puff pastry. This sounds less scary, so I call him for some pointers. “Use half plain flour and half strong bread flour,” he advises. “You don’t really knead the dough – just gently bring it together.”
Read more in: the ww.theguardian.com
I love Japanese food, especially sushi. I did not know they had such a variety of sushi. So I decided to make a post about the different varieties of this delicious dish :
Japanese cuisine, besides delicious, is full of contrasts in flavors, and is also one of the healthiest in the world. However, unless we take it in a restaurant or we buy prepared his fame for ‘complicated processing’ throws us back when we think about preparing ourselves. However preparing sushi has several varieties. But it is not difficult to prepare. You just have to be familiar with the steps to take, so you can prepare this Nipon dish .
To get started in Japanese cuisine, we suggest you to try the three ‘basic’ classes: maki sushi, nigiri sushi and sushi uramaki.
- The maki sushi is the most popular of the three varieties. Is prepared by rolling rice in nori seaweed and inside you can take raw fish, cooked fish, seafood and vegetables (are popular varieties of cucumber and avocado).
- The nigiri sushi is the most traditional in Japan and is not wrapped in seaweed with rice, but rice ovals stuffed with various ingredients and condiments like wasabi are made. Your coverage may be raw fish or seafood.
- The sushi uramaki occurs backwards because the maki nori and ingredients are within the sushi roll while the rice is out.
My best advice to start is to consult a book or did you download a video on the internet, you already explained the ingredients you need step by step. I hope you become sushi lover like myself.
hope in my next post to data step by step how you made sushi.
But for now try it at home. Do not forget to tell me the result.
This post first appeared in ” en mujer hoy”