So, as some of you may already know, when it comes to food, I’m kind of weird because I think about my recipes and how I make them in a different way than most people. My illogical thinking somehow causes me to have a thing against using yeast, gelatin, corn syrup, and making French pastries (and savory French food, too, but that’s because it’s not in my wheelhouse (I got that word from Guy Fieri on Triple G by the way (that’s Guy’s Grocery Games for those of you who don’t know))) (and probably more foods/desserts/products that I just don’t remember). So, the French pastry thing also happens to not be in my wheelhouse, but when you think about it, I’ve made mousse (sure, with whipped cream and not meringue, but other people make it this same way I did/do), I’ve made napoleons (because custard isn’t foreign to me (like I said in past posts, I’ve seen people make custard on TV a lot, and I love to eat it, too, which is why crème anglaise and pastry cream and stuff like that come easy to me)), I’ve done cool, out-of-the-box, not butter cakes cakes (because I like cake, and I like trying out different types, and they come out good). I think what happens is (I’ve probably said this in past posts as well) I feel intimidated by some of these things people make. I mean, macarons, duck a l’orange, whatever, it’s all French food or not, but it’s all things that just don’t seem capable by people my age that like to cook and bake, yet it is. The kids of Kids Baking Championship make those fancy desserts that I’ve mentioned a lot, you know, and I think even though they’re not exactly my thing, I can make them if I try hard enough, see people do it enough on TV, and stop myself from getting intimidated by what I think is the level of difficulty. I tried cream puffs and eclairs the other day, and I like them now, probably because I love pastry cream, but I was fine by the shells this time (they were soft, not crunchy, I don’t know, whatever), so I said I was going to make them if I wanted to, and now, I like them, and I want to, so I’m going to try them. I’m going to take Duff Goldman’s recipe for pâte à choux, put the directions in my own words, add a little of my own flavorings, my own recipe for pastry cream that you know of (and have seen me post on here), and make some cream puffs for the holidays that I’m going to try, and transform into a mini croquembouche. Being that I’m still not that sophisticated and experienced in pastry, I’m going to skip the spun sugar (also because one of the things I have a thing against is using candy thermometers and make actual caramel as opposed to butterscotch sauce that everyone (including me) calls caramel sauce), and simplify the dessert (like what Katie Lee did on The Kitchen) by using melted white chocolate as the adhesive, drizzle extra on top, and I’m going to top it with dulce de leche-flavored snow (tapioca maltodextrin). That’s where more food science stuff comes in. Yes, I have things against gelatin and corn syrup and candy thermometers and all that, but there are some modernist techniques that I want to use, like those siphon cakes that I made. Just using that siphon is awesome, so having watched Spring Baking Championship and figured out that I could use it in more ways than one was great. I like using cornstarch as a thickener (because it’s a usual/typical thickener), and I possibly want to learn how to use other things (like maybe agar agar, tapioca starch, maybe gelatin and corn syrup one day, just not right now (I think it’s just because I want to figure out substitutes for them in things like caramel candy and stuff, and I could use gelatin and yeast (the thing about yeast is the time it takes to make a dough, let it rise, and bake it, and all that, and the thing about gelatin is that, actually, I don’t know, I can certainly get into it, and the candy thermometer is just annoying, but I’ll get over it (I mean, I use a thermospatula thingy now for custards, so… (yeah, for custards, I’m fine with using a thermometer to monitor the temperature of the eggs (again, I know, I’m weird/odd with the kind of stuff, and I know I’m using a lot of parentheses, so I’ll try and stop now 😂)))))) to make things like foams and stuff because they’re cool. To me, food, especially baking (I know I’m probably said this a million times already in past posts), is all about science. Yes, you need to be precise and accurate, but you also need to have fun, and experiment. If something doesn’t turn out right the first time, try again, you know? If you like science like me, maybe try, and figure out what happened and how to fix whatever went wrong. Anyway, I might do angel food cake at some point (who knows, right?), ya know, whatever, but macarons will have to wait. I’m making them at my class tomorrow, but I think I’m going to see what happens. I think I want to get some more experience with them first (by watching more television, I mean 😂) (I actually think they’re easier than I thought now, but whatever; I’ll make them at some point, hopefully/maybe/I don’t know soon). Okay, I’m done with my food ranting now, as usual, sorry if you got bored, and or fell asleep. Bye.