My friend L. is a talented baker. Her impossibly thin Palmiers with fleur de sel started an obsession.
After the first day of working together, she said that it was nice to work with someone normal. I wasn't sure if that was a good thing. She assured me that it was. After Palmiers, she never referred to me as normal again.
Although our styles are different, we bonded through a solidarity of gender and occupation. I thought that we were tight and that she understood my propensity for all things light and crispy, sweet and salty.
Why, for the love of God, did she introduce me to these?
If you haven't already tried these, do yourself a favor and avoid them like the plague. They are EVIL.
Playing with Fire and Water 
These are easily one of my favorite things in the world to eat. My grandma use to make them for us as kids.
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Yeah, those are wicked. The brand I usually see is Matiz, I’d like to find the ones you’ve got there.
And can I just say, you have by far the most inspiring blog I’ve found lately. How on earth did you manage to become an amazing chef *and* have this background in chemistry? Your plates are stunnning.
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They have these in the cheese section at Whole Foods Boston: sometimes they even have them on a 2 for 1 sale.
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Hello from Spain!!
They are really evil: once you start… the famous Ines Rosales.
Cheers
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I love them as well, but have started making my own which are very close to the Matiz brand: http://blogquat.blogspot.com/2008/11/work-in-progress-torta-de-aciete-olive.html
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These are fantastic aren’t they! Discovered them while travelling last year and consumed them in enormous numbers.
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I had my first packet of crisp, sweet tortas de aceite last weekend, about 3 minutes before my second packet.
They taste absolutely sensational topped with a slice or three of jamon.
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One more ardent fan of these and still experimenting to get the perfect recipe!
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Once I start these I definitely can’t stop. There should be a disclaimer for sure..
-Sylvia
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