I don't understand the question and I won't respond to it.

[riseoverrun]

I literally have no thoughts about the Emmys to share besides the fact that Jon Hamm needs to do more comedy. The man is good at being a goof and he knows how to look good doing it. Like Betty White said, back that mother up!

Anyway... shall we move on to the usual showcase of baked goods?

Comments

[cambridge]

UM I AM NOW GOING TO JOIN THE "PLEASE LET ME LIVE WITH YOU! PLEAAAAASE!" CLUB because O-M-G, you made macarons!!! I have been begging my aspiring pastry chef cousin (he is only 16, HAHAHAHAhah my life. WHY ARE YOU NOT RELATED TO ME INSTEAD OF HIM? also, he can only make one kind of cake and steak that tastes like popcorn) to make macarons. Also, Totoro cream puffs. I know it's awfully ~whimsy or whatever of me but I am obsessed with macarons. I actually made someone drive me to Paulette in Beverly Hills so I can finally try one. It was expensive so I only had one but ugh, so good and cute. DLKSGJlkmdg ohmygod, I am still !!! that you made macarons. PLEASE SEND SOME MY WAY.

I am also obsessed with bread but all I can say is SO DELICIOUS!! There's this chain called BreadTalk in China and I was pretty giddy the first time I tried it.

I can relate to Chef Mike because puns are the best. That discussion sounds awkward but AT LEAST YOU GOT A TATTOO!!

[riseoverrun]

You've got to be kidding, I've been slaving over breads for weeks but one morning making macarons and now you're falling over yourself?! LOL, JUST KIDDING. They are worth obsessing over even though they're pretty trendy right now. How much were these macarons? Now that I have a recipe that I know that works, maybe I should just set up shop in my kitchen to make some extra money. Also, steak that tastes like popcorn? Whaaaaat!

Chef Mike has been busting out internet acronyms, too, like OMG and WTF. It's madness.

Yeah, the awkward discussion was awkward indeed. They had keychains on the table so I thought that they would be giving those away, but they didn't. The keychains just sat there, taunting me.

[thecolorbetween]

OMG, THE ONLY THING THAT MATTERS IN THIS POST IS THE MACARONS. And that first bread that looks almost like pound cake! And what you said about Jon Hamm, because I agree! AND THE MACARONS. I adore macarons! I've heard they're quite difficult to make, but your saying otherwise gives me hope that I can maybe one day make them?

[riseoverrun]

Man, Chef Tim wasn't lying when he said that macarons are the new cupcakes. I've heard that they can be hard to make, too, but the recipe and directions that he gave us were very easy to follow, so long as you know what to look for during the process. I would be more than happy to share the recipe with you if you'd like. It's the same one he used when he was the executive pastry chef at Fifth Floor Restaurant, so if it somehow gets out that I gave it to you, I WILL DENY, DENY, DENY.

[thecolorbetween]

I think they're quite delicious! But I always feel a little pretentious when I say macaron, but I have to say it that way to distinguish them from macaroons. I would actually love to take a look at the recipe, if only to see what the steps are. I think it may still be a bit too advanced for me, given that I have such limited experience.

[riseoverrun]

Well, we pronounce it like macaroon, or we say French macaron. If it's good enough for Chef Tim, it's good enough for me.

Almond Macarons90 grams almond meal

[boones]

I AM WITH YOU ON JON HAMM/COMEDY.

OMGOMGOMG you are going to kill me with these pictures one day. Bread is my weakness!

I'm thinking about ordering the books this weekend. Should I? Are they as good as the hype makes them out to be?

[riseoverrun]

HOW CAN ONE MAN BE SO BLESSED?

Mine, too! We're making brioche this week and the butter alone will be the death of me.

I really enjoyed them. Story-wise they are exciting and briskly paced, but they also raise questions about how society derives entertainment from violence. Read them, already!

[sullypants]

YEA, THE CRUMB IS GORGEOUS. Now please come to the East coast to bake for me, thanksss. I can just imagine it melting in my mouth. It's a good picture, you're right :o)

Sad day re: the book discussion. Reminds me of introductory level English classes I've taken: lots of silence and little participation.

[riseoverrun]

Thank you! I'm not sure if I'm cut out to be a bread baker, but I'm having fun in the class. Also, posting weekly pictures is making me think that maybe I want to be a food photographer or stylist? I don't know, those are just options I've in the back of my mind that are there for possible exploration.

I think the employee leading the discussion wasn't expecting anyone to come. She said that when they held one for the second book, maybe one or two people showed up, so this discussion group was bigger than expected. Which, again, is sad.

[hostile17girl]

You made macarons! I've only ever had the frozen kind they sell at Trader Joe's because they're so freaking expensive otherwise. I refuse to spend $2 on a tiny cookie no matter how cute it is. Would you be willing to share the recipe? I'd like to bake more and this would be a great thing to try.

That pain au lait photo is amaaaazing. These posts of yours always make me so hungry. (The highest compliment, I think.)

[riseoverrun]

I didn't know that Trader Joe's sells them, but I'm not sure if I'd want to eat frozen ones now that I've had freshly baked ones. Yeah, they are kind of pricey. The only other time I've had them was at La Boulange, where they were $1.50 each. That's more than I'd like to spend, but I was with a friend whom I hadn't seen in ages so I figured that I could afford to treat myself.

You've got great timing because I just typed out the recipe in an earlier comment: http://riseoverrun.livejournal.com/238477.html?thread=2118029#t2118029

Thanks! That is indeed a very high compliment, and I very much appreciate it :D