New and Improved TnT Foodie thread

shnkrmn

Well-Known Member
I don't even know what to call this. It's from a Hmong bakery in Frogtown, brought for potluck yesterday Lighter than strawberry shortcake, intense berry flavor and not too sweet. Theres a thin line of vanilla paste through the center. They are known for this kind of French patisserie. It's breakfast too lol.20220704_192211.jpg
 

curious2garden

Well-Known Mod
Staff member
I don't even know what to call this. It's from a Hmong bakery in Frogtown, brought for potluck yesterday Lighter than strawberry shortcake, intense berry flavor and not too sweet. Theres a thin line of vanilla paste through the center. They are known for this kind of French patisserie. It's breakfast too lol.View attachment 5158864
I miss some of the Hmong cooking.
 

Sativied

Well-Known Member
Today’s chicken, in xl pita, went for hot with hot paprika, chilli powder, cayenne, in addition to some generic chicken seasoning and hindustan kerrie and lots of garlic. Tasted pretty good out of the pan but was missing something, so I poored some maple syrup on it and a squirt of lemon juice and some real butter. Turned out repeatable but who knows how much of what I added…

22D628D3-E777-4EB1-9DDD-588EB903102B.jpeg
 

DCcan

Well-Known Member
I don't even know what to call this. It's from a Hmong bakery in Frogtown, brought for potluck yesterday Lighter than strawberry shortcake, intense berry flavor and not too sweet. Theres a thin line of vanilla paste through the center. They are known for this kind of French patisserie. It's breakfast too lol.View attachment 5158864
I had something so similar to this years ago, then the place closed before I went back.
Never found out what it was called, never found another one like it because I didn't know where to start.
Guess French bakeries will be my new hobby for a while. ;)
 

DarkWeb

Well-Known Member
I had something so similar to this years ago, then the place closed before I went back.
Never found out what it was called, never found another one like it because I didn't know where to start.
Guess French bakeries will be my new hobby for a while. ;)
@shnkrmn
@DCcan
 

shnkrmn

Well-Known Member
@shnkrmn
@DCcan
Wow. That is the thing itself. About to have some right now
 

curious2garden

Well-Known Mod
Staff member
I'm using 7g of flower and 12 Tbs of mct oil. I would like to make mild strength to start so I don't give my wife a moonshot lol.
How did it work? Did you use it to decarb too? I'm curious what you think.

@DarkWeb
Have you seen this? I've been considering it to make edible dosing more consistent:

It comes in a bundle with the LEVO II
 

DarkWeb

Well-Known Member
How did it work? Did you use it to decarb too? I'm curious what you think.

@DarkWeb
Have you seen this? I've been considering it to make edible dosing more consistent:

It comes in a bundle with the LEVO II
That's interesting. I wonder if it's accurate.
 

shnkrmn

Well-Known Member
How did it work? Did you use it to decarb too? I'm curious what you think.

@DarkWeb
Have you seen this? I've been considering it to make edible dosing more consistent:

It comes in a bundle with the LEVO II
It's very easy to use. I decarbed with it and infused. It was labor free and very effective. You can decarb maybe 15 grams at a time if you get a second power pod. I used an online dose calculator to estimate my gummies at 5 mg if my input was 20% thc. 2 or 3 give me a nice relaxing buzz. I Can make another batch of 64 with the remaining oil I have but I may reinfuse it with more herb to make them stronger. That said, this oil is way tastier than I have made using old methods which, for me, made a pretty grassy dark oil. If you want to go big the new Levo C can make a liter of infusion at a time.

Short answer is I'm a fan. The price is a bit much but it's so convenient. It makes it so much more fun. You are still boiling and stirring gummie mix manually though. I'm thinking of getting a magnetic stirring lab hotplate to handle that side. They are pretty cheap.
 
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