How To Handle Passive Aggressive Attacks #shorts #meghanmarkle #katemiddleton #practicalpsychology
How to handle passive aggressive attacks? Meghan Markle is a master manipulator and this includes passive aggression. Kate Middleton handled it well, which may be a large part of why Meghan is no longer a part of the royal family. Her tactics did not work. It is very helpful to learn from examples how to navigate different social situations.
ALDIN'S RETREAT DRINK RECIPE - HOW TO MIX
HOW TO MIX THIS COCKTAIL
Fill a shaker with ice cubes. Add egg white and orgeat almond syrup. Top up with apple juice, fresh pressed. Shake and strain into a chilled cocktail glass.
INGREDIENTS
2 Parts Orgeat Almond Syrup
Apple Juice, Fresh Pressed
1 Part Egg White
Ice Cubes
How to make a Cupid's Kiss Cocktail - Valentine's Day Drink
Here's a Bruce original. A Cupid's Kiss Cocktail. It's a Chocolate, Raspberry, Cinnamon delight! Perfect for you and your lover to enjoy this Valentine's Day
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Credits
Music
Courtesy of Audioblocks.com
Original music for the purpose of this episode
Happy Song, A short Blues idea, Groove- by Bruce Graff
Remaining music created with Garageband
Video production and post production by Rev Media Group
revmediagroup.com
The content found in “BAR TALK & COCKTAILS” is for informational purposes only and is in no way intended for the consumption of alcohol or advice on drinking alcoholic beverages or as treatment cure for any health condition and nor should it be construed as such. Always drink responsibly. Please understand that you assume all risks from the use, non use, or misuse of this information. Any resemblance between the characters portrayed in this show and any persons living or dead, is merely a coincidence and certainly a miracle.
Appleknocker Burger | Eckert's Farms
Our ground beef is very lean, freshly ground onsite, and never frozen. Pick some up today and try this delicious recipe.
Appleknocker Burger
1 pound ground beef
2 links Applewurst
6 hamburger buns
Snip ends off sausage links and squeeze meat out of casing. Mix both ground beef and applewurst sausage together. Pat into six 1/4 pound patties. Grill on medium high heat for 4-5 minutes per side.
Toast or grill bun and top with the burger and any other condiments, as desired. Serve immediately. Enjoy!
Choux Au Craquelin - The Gold Standard of French Patisserie
Today we're making Choux Au Craquelin that is good enough for any pastry shop window. Golden Crispy pastry! Melt in the mouth Mocha Cream filling. In my opinion this is the Gold Standard of French Pastry.
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Choux Au Craquelin Recipe
Craquelin
100g plain white flour
100g light brown sugar
100g unsalted butter, softened
Place all the ingredients into a bowl and beat together until smooth.
Place the craquelin mixture onto a piece of silicone paper and cover with a second sheet and roll the dough to approximately 2-3mm thick.
Place onto a baking sheet and freeze until required.
Choux Pastry
150ml water
25g butter
Pinch salt
Pinch sugar
1/2tsp vanilla extract
50g flour
1 egg yolk
1 egg, beaten
Preheat the oven to 190ºC. Lightly grease a baking sheet or line with silicone paper.
Put the butter and water in a medium sized saucepan and heat until the butter has melted.
Bring to the boil, shoot all the flour in at once and beat quickly off the heat until smooth and glossy – return to the heat for 2-3 minutes and cook over a gentle heat until the mixture comes away from the sides of the pan and looks like waxy mashed potato.
Remove the pan from the heat and gradually add the beaten egg, beating continuously between additions. The mixture should be thick, shiny and piping consistency.
Put the choux pastry into a piping bag and pipe 8 - 10 rounds about 1 & 1/2 inch in diameter. Top each round with a frozen craquelin disc.
Bake for 30 minutes, until well risen, rich golden brown. Remove from the oven and make holes in the side of the choux, with a skewer, to allow the steam to escape.
Return to the oven at 140ºC for approx. 20 minutes to dry out. Once dry, remove from the oven and cool on a wire rack.
Mocha Cream Filling
300ml whole milk
2tsp instant coffee
2 large egg
50g caster sugar
30g flour
80g dark chocolate
2 leaf gelatine
100g unsalted butter
Put the milk and instant coffee into a heavy based saucepan over a low heat and bring to a simmer, stirring to dissolve the coffee When the milk is steaming remove from the heat.
Beat the eggs, sugar and flour together in a bowl until smooth. Pour the hot milk onto the egg mixture, whisking all the time. Strain the custard back into a clean pan and return to the heat. Bring to the boil, stirring all the time - the mixture will go lumpy, keep stirring and allow to simmer for approximately 5 minutes or until thick, glossy and lump free. Taste to ensure the starch has been cooked out sufficiently.
Remove from the heat. Soak the gelatine in cold water. Remove the gelatine from the water and squeeze out the excess moisture, add to the custard along with the chocolate and stir until melted. Finally add the butter and beat until smooth. Pour the custard onto a plate, cover and leave to cool.
Once cool, beat with an electric whisk until light and fluffy. Then place the mixture into a piping bag fitted with a rosette nozzle.
To serve;
Using a serrated pastry knife, cut the tops off of the choux balls, pipe the filling into the pastry, drizzle over a little melted chocolate, then replace the pastry top and serve.
CHAPTERS
0:00 Intro
0:10 Making the Craquelin
0:38 Choux Pastry
1:47 Piping & Baking the Choux Pastry
2:26 Mocha Cream Filling
3:45 Assembling the Choux Au Craquelin
4:04 Finished Pastries
#chouxpastry #chouxaucraquelin #chocolate