FUN FACT:
Especially when I was younger, I had a lot of OCD-like fixations. I get the impression that this is not at all uncommon among our crowd.
Here's one of them: https://www.google.com/search?q=muisjes+oranje&source=lnms&tbm=isch&sa=X&ved=0ahUKEwi_ktbEi-TVAhVgHGMKHaMzAwMQ_AUICigB&biw=1506&bih=947
I love orange muisjes. I have absolutely no idea why these in particular, but every now and then when I'm stressed out, I do a search for "muisjes oranje" and I feel a lot better.
*blush*
Also these. They don't have the awesome hindbrain-pleasing granularity that muisjes do, but "tompouce oranje" at least gives search results with a more pleasing color consistency.
*blushes harder*
@zebratron2084 they look vaguely like orange-icinged Twinkies... and tasty! tempted to try figuring out how to make 'em gluten-free... except that I'm pretty terrible at cooking in general. >__<
Hmmm. Maybe if we catch @literorrery on a slow enough day and make big enough eyes at her... XD
@zebratron2084 @green @Elanna @kauko Quick mental deconstruction: From https://glutenfreeonashoestring.com/all-purpose-gluten-free-flour-recipes/ and https://glutenfreeonashoestring.com/gluten-free-phyllo-dough-fillo-spanakopita/, plus some quick mental notes, I can probably make a 66/22/12 rice/corn/tapioca flour blend into a phyllo approximant. Making phyllo's time-consuming but not hard and I can outsource the labor once I have the recipe right.
@literorrery @kauko @Elanna @green Ooh, yeah, that was the main thing I was curious about -- whether non-wheat flours had the proper mojo at the molecular level to make good layered pastry... Thanks!
And correct, as far as I can tell a tompouce is just a slightly simpler napoleon/mille-feuille, with just two layers of pastry instead of two.
@literorrery @kauko @Elanna @green @zebratron2084 Two. Two shall be the number of the counting, and the number of the counting shall be two. If you get to three, smash it down until there are only two.
