Thanks for all the puff pastry recipes - these are great!

I'll admit I am picky when it comes to the food I cook, but I would not use Pepperidge Farms puff pastry in anything I cooked or served. I've used it a few times. It's usually the only type of puff pastry available at my grocer. These days, if I want to make something that uses puff pastry, I'll spend the time to make it myself from scratch.

Why? Pepperidge Farms puff pastry uses hydrogenated oil in their dough, no butter at all. Aside from the health concerns about trans fats, I find shortening (and margarine) absolutely disgusting. The texture feels waxy and wrong in my mouth, the flavor is odd and chemically. I can absolutely tell if a cookie, cake, frosting, or other item has been made with hydrogenated oils. Yes, I know most other people aren't as picky as I am... but some are.

Please tell your employer to consider making an all butter version of your puff pastry. I'd pay more for it, and I'm sure I'm not the only one who would pay up to, say, four times the price for puff pastry that doesn't taste synthetic.

Yes, I abhor the taste of things with shortening so much that I'll spend 8 hours making my own pastry instead.

If you have any input in the videos you post, could you consider toning down the inspirational rhetoric? People in the DIY crowd tend to be pretty down to earth. If my guests raved "for years to come" about a single dish I served, I would seriously wonder whether their lives had meaning. I don't know about anyone else, but I'm much more likely to tune someone out if their tone of voice mimics a polished commercial. A casual conversational voice is far more likely to get me to pay attention. Talk to me as a friend or teacher, not as a voice actor. :)

Once again, thanks for posting the great recipes! The video quality is great, the instructions are clear, and all the steps are shown with perfect detail.

if you sear the tenderloin and then put it in the oven, you get more flavor and loose less juices.

yeah amazing

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