Timmah!

Why thanks...and yeah, after watching countless of his reviews, he's wildly inconsistent with his scoring at times. Overrates if he likes the proprietor, underrates if he's in a bad mood. Even underrate if it's not his style...meh, it's entertainment & you get to see the pies for yourself. I like that people call him out in the comments. Tasted great too!! Crisp bottom with chewy interior & wonderful flavor from the Italian yeast culture I maintain in the fridge. It's actually a specific combination of yeast & bacteria strains that live symbiotically rather than compete for the same resources that makes it a great culture...and that's why you do a 72 hour ferment in the fridge to let the bacteria develop the flavors while the yeast is held closer to dormancy. If you want next-level crust, this is the way. A lot of places & sites will bullshit you that it's the water, or the flour...took considerable research to filter to the truth & then find the strains. It makes for an amazing garlic bread or baguette too.

Would you look at that undercarriage!

Can you imagine if you'd bought it from @RobMc?

Happy birthday!@@ Buncha wonderful folks

Heynow

If it'll help, I can take a gratuitous video of me indulgently enjoying a slice.

The key to a perfectly done cake is using a digital dual-probe thermometer. One to dial-in & monitor the oven temperature. The 2nd probe I insert into the middle of one of the cakes about 20 minutes into baking. I'm looking for a temperature of about 205-212F depending on the style of cake...that and the probe coming out clean. Baking strips also help if you're having an issue with uneven rise or the edges being overdone.

24 hour ban: to relieve your guilt Justice for Holly!

Full disclosure: I used 1/2 cup of Extra Virgin Olive Oil instead of vegetable oil, so I could tell myself it's healthy. Still tastes great & you wouldn't know if nobody told you.

For your viewing pleasure

I've got the average edition. Thought a book for @RobMc might have crossed my perusal, until I read the description.

I'm actually sharing it. Gotta spread the love.

I literally state in the post that I made the frosting - ganache - from scratch...with the cocoa used still sitting on the counter in the 2nd picture.

Here's the recipe. Also, I use a probe thermometer 20 minutes into cooking to pull the cake at 207°F. https://preppykitchen.com/yellow-cake/

Had a hankerin'. Made a yellow cake & ganache from scratch. More work, but 1 taste & you know it's worth the extra effort. Aged homemade triple fold vanilla contributes yum, too.

Heynow

You had a kid when you were 9?

Your name is 'Smeg'...it's all about sticky.

Grew up eating my German mom's cooking; Close to same for me not eating much other foods for some time.

Mashed taters

Honey Bbq Love simple

Ima go with 49ers

Chiefs aren't NFC East. Washington, Dallas, Philadelphia, NY...

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