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Danish Pastry guinea pigs needed
knave:
Fate intervened and I wasn't able to take the Pastry to my moms last night. bit I invited my mom and brother over to finish it Saturday morning. I'll post their feedback later.
For now I have the Photos of the packaging.
My overall impression of the packaging was that it was very secure. There was virtually no movement in the box as I was carrying it inside.
I'm not a big fan of the foam peanuts though, they are annoying to remove and just messy overall. I understand that they do the job but I would encourage you to explore other options if possible. I ended up holding the box over an empty paper sack and lightly blowing the peanuts out.
The cardboard brace looked as if it had gotten compressed in transit but this did not seem to damage the center of the pastry at all.
The edges of the pastry did have some squaring from the box but I still think it looked fantastic. The label stickers are a nice touch.
Whatever you did to secure the almonds was perfect. Only a couple seemed dislodged when I removed the danish.
In conclusion I would have been pleased with the presentation of this pastry had I purchased it. I would have preferred perhaps those plastic air filled packaging as opposed to the peanuts but in the end it wasn't a big deal.
See the pictures below.
Knave
edit* As for adjusting the heating instructions. I would not mind adjusting the temp of the oven as you describe, but I am a firm believer that for-the-masses, simple is better. Plus, not everyone will like their dainish like I do. I was going to stick with 14 minutes at 350 for Saturday morning but now perhaps I will try the new instructions Just-for-fun.
Hoopz:
Sorry, real life got in the way of me being able to upload pics and post.
We were out of town from Friday mid-morning until late Saturday afternoon so I don't know when the package was delivered. It was waiting at my door when I got home though.
I thought the packing was great and the danish was very secure when I opened up the second box. I agree about the packing peanuts that I'd rather not have to mess with them but it's a minor issue.
I thought the smaller brown box that held the danish itself may have been secure enough for the danish without using the USPS priority shipping box. My danish came out of it in excellent condition. I don't know if others received their's in that type of setup and had them look less than appealing. My suggestion would be to ship two danishes to the same person (or even to yourself) and see how they compare with different packing. It's not exactly apples to apples but it's closer than comparing one container to me and a different one to someone else. I'd actually be willing to pay for the product to review that aspect for you. That's how good the danish was.
I too tried it cold and thought it was good. Waiting for the oven to heat up and then warm the danish was a painful process. But well worth it. I had the cherry with almonds and thought it was delicious. I was not overly enthusiastic about the almonds when I requested them but went with it anyway. The cherries were delicious. I don't know if these were the same cherries that others said were tart, but I found them delicious. They weren't necessarily sweet but not tart either. Very good texture and great flavor. The almonds really added a nice layer that went well with everything.
My initial thought was that the pasty was a little more dense than I thought it would be. That's not a criticism though. I thought it was very filling and a small piece filled me more than I thought it would. The family enjoyed it but I didn't get any feedback that I could post. One daughter didn't care for the cherries but doesn't enjoy them in general. I specifically didn't tell her that they were in there but her only comment was that she didn't like cherry. She liked the pastry itself though.
I'm not a big fan of the other fillings that were initially available but thought the cherry was outstanding. I'd be curious to try one without a filling though. I'm ready to order and would definitely get cherry again but my first choice would be cinnamon, then cinnamon again, with cinnamon coming in 3rd too. Raspberry would then round out the rest of my top 10 choices. I can only imagine how the warm cinnamon would taste.
I don't have any criticism and thought it was great. The only question I had was if any lard was used as the shortening or fat in the pastry? I tried to see if I could tell but ultimately decided I didn't think so. Not that it matters, I was just curious.
Somebody better take my order and money for the cinnamon ones asap. Or else. :timebomb:
I do much appreciate the opportunity to test these and thought it was great. 10/10. Thank you.
Le Chuck:
--- Quote from: Dervacumen on April 04, 2012, 02:54:38 pm ---
What I need to know is how to get it from an 8 or 9 to a 10. I don't like to settle for less than perfection.
Any ideas?
--- End quote ---
This got me thinking about how I rate things that I eat. If I grab a bottle of two buck chuck and it knocks my socks off then I call that a 10, because I'm getting a lot more than a I bargained for. If I am drinking a retardedly expensive single malt that is outstanding but a bit too smokey or to peat heavy for my taste that will be an 8 or 9 because I didn't get the bang for my buck to justify the difference I could have spent on a cheaper brand.
This is how I personally evaluate luxury items, like alcohols, hotel rooms, and very likely gourmet pastry. I don't think a price point has been provided yet but I am interested because I know that price does affect my expectations. In other words, perfection comes more easily for say $20 than for $80. If you want to share your price (or target range) I think that you could get some valuable comments on whether or not people would buy your pastry at that price, and what it rates at that price. The poll is a good idea but I don't feel like I could make a realistic contribution without knowing cost to produce and time involved etc. Rather than get that far in the weeds though it's be easier for you to just put down a fair range.
Vigo:
Just looking at the pictures, I think you should change the font you use to state the flavor on the packaging. Comic Sans does not mix with elegant pastry in my mind. I know you are still in beta stage, but I think if it looks more like a font you would find on a champagne bottle, it might bump up the presentation.
shmokes:
--- Quote from: Vigo on April 05, 2012, 06:35:52 pm ---Comic Sans does not mix with elegant pastry anything.
--- End quote ---
Truth
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