I tried making croissants last weekend and skimped on the chilling time between folds. The butter melted into the dough, and they baked into dense, greasy bricks. It took me two days to realize that each fold needs a full hour in the fridge. Save yourself the trouble and stick to the timer.
Honestly, I've been doing more jobs near the ocean this year. Tbh, the salt in the air is causing real issues with metal parts. I saw connectors that were fine last month now all green and crusty. It means more replacements and unhappy customers. Now I use weatherproof seals on every outdoor termination. It takes a bit longer but prevents callbacks. Ngl, this trend has me packing extra seals for any beach town job.
Pre-wetting your brush helps pigment spread evenly on the first swipe.
I see macarons popping up at every local bake sale. Tried making them again last week, and they still came out hollow. Is it just me, or are these treats trickier than they look?
They played between the shelves with just a guitar and a small drum kit. The quiet, focused crowd made it feel like a secret show. What small venues in your area have the best vibe for new music?
