On a somewhat different tangent, how much of that temperature list in the Ovid section of DOGD are we expected to memorize, and did you construct a memory palace to do it?
Sorry for the long delay in answering this. I just figured out that Dreamwidth has tagging, and tagging results in personal mail. Alas. We're not expected to memorize it all of it, at all, and I didn't construct a memory palace for it.
What I did do, is I started a recipe book, and I try to work out the temperature of each recipe that I put in it. Baking pies and tarts, stovetop cooking, casseroles, whatever.
What I've learned is that Lemon Curd Tart, and more generally all the curds, have a very salutary effect on melancholy. The brightness of lemon and of citrus generally, lifts spirits and drives away mental woes and lethargies. If you make a tart crust with a lot of pumpkin pie spice (cinnamon, ginger, clove, nutmeg, allspice) these effects are heightened. The pies/tarts themselves are pretty temperate with that balance of ingredients, and now I try to make one for most winter holiday parties. I also have this thing called a Patisse D'Orange, which is a gluten-free 'cake' made with whole oranges and almond flour from Provence, and it has similar benefits.
I've had much less success with pear and apple tarts and galettes, but in general I find that typical store-bought crusts are inadequate to these kinds of projects. You have to make the crust and the filling yourself.
(no subject)
Date: 2022-12-30 11:38 pm (UTC)What I did do, is I started a recipe book, and I try to work out the temperature of each recipe that I put in it. Baking pies and tarts, stovetop cooking, casseroles, whatever.
What I've learned is that Lemon Curd Tart, and more generally all the curds, have a very salutary effect on melancholy. The brightness of lemon and of citrus generally, lifts spirits and drives away mental woes and lethargies. If you make a tart crust with a lot of pumpkin pie spice (cinnamon, ginger, clove, nutmeg, allspice) these effects are heightened. The pies/tarts themselves are pretty temperate with that balance of ingredients, and now I try to make one for most winter holiday parties. I also have this thing called a Patisse D'Orange, which is a gluten-free 'cake' made with whole oranges and almond flour from Provence, and it has similar benefits.
I've had much less success with pear and apple tarts and galettes, but in general I find that typical store-bought crusts are inadequate to these kinds of projects. You have to make the crust and the filling yourself.
(no subject)
Date: 2022-12-31 04:34 am (UTC)I will have to try your suggestion.