This is going to be short and sweet! Meeta from the blog What's for Lunch Honey and Tony Tahhan, chose Pierre Herme's eclairs for the challenge this month. Eclairs are in the same family as cream puffs and gougeres as they come from the same incarnation of pate a choux. I did not have a pastry tip large enough to pipe the eclairs so I just snipped the tip of my pastry bag. I am curious why my first tray of eclairs did not have a pocket and the second did and they were from the same batter! Maybe my oven was not preheated enough the first time and I should have cooked the first tray longer?

Anyway, for me the chocolate pastry cream was the best I've tasted and will be including it in my repertoire. I was afraid I would have eaten all of it before I could fill my eclairs.

So Meeta , thanks for this fantastic challenge from our Sugar Daddy!

It’s been a while since I made a Daring Baker challenge. I’ve been busy with the business – good, and with my day job –bad. Everyday I wished there were more hours to a day.  How I dream to have 1 uninterrupted week of just baking/cooking in the kitchen. No errands, no “day” job…just me and the kitchen…and of course the “Hungry” Hubby to polish off whatever comes out of the oven.

But until that day comes, I will content myself with carving out hours in a day to reestablish my Daring Baker mettle. This month’s round is hosted by Chris of Mele Cotte – the Filbert Gateau with Buttercream!  One recipe, hundreds of results.

I finally saw an opportunity to do this on the third week of July. I could first make my filbert gateux, freeze it and then do the rest on the weekend. My order load for macarons was pretty light so I could squeeze in more buttercream-making in between.

I don’t bake cakes much unless it is for an order like cupcakes because the “Hungry” Hubby dislikes them (and that’s putting it mildly – he also detests whipped cream and custards-no kidding!) HH can easily get saturated by most types of sweets (except macarons and ice cream which he has been known to finish 2 kilos of in one sitting). When I have him taste my cake-based experiments he usually can take only a bite or two. But when he really likes it like the crème brulee-filled almond tea cake, that means that the creation can satisfy even the pickiest eater (and that one contained a custard so go figure).

I groaned at first when I saw that this month’s challenge was a cake. HH will not be happy. But when I saw that it involved hazelnuts, which he is obsessive about  – I knew he would be more than interested. Of course, I did not tell him tell him that I had to fill it with buttercream.

You see, I need to tread lightly here; I finally got him to eat buttercream when I made the espresso-flavored ones for the macarons, only then that he decided that he could potentially like buttercream.  I knew the hazelnut praline would only make the buttercream sweeter, so I looked in my pantry to see if I could use something else. I had forgotten that I had hazelnut paste; the only problem was the paste had separated and hardened from the oil, but I could probably mix it back.

            The only problem I had with making the cake part, which I filled into two 6-inch round cake pans, was that I under-baked one of them. I was also confused with the steps on when to add the butter and the nuts. But after re-reading the instructions a couple of times – I should not have had the caipirinha prior to baking – I realized that I had to add the nuts to the egg-mixture slowly and then when I had all but 2 tbs. left of nuts add the butter mixture and finish off with the last of the nuts.

            I set aside one morning to finish the cake. Syrup – check, apricot glaze – check; now for the buttercream. It was different from how I made egg-white-based buttercreams before but I decided to follow through with the instructions. I was not thrilled that I had to use two mixing bowls. The buttercream came together without issue and was nice and fluffy. The butter needs to be soft but not too much which would make your buttercream greasy. I find that a temperature of 65F for the butter works pretty well.

Now it was time to incorporate my hazelnut paste. I tried to emulsify oil back into the hazelnut paste but I ended up splashing oil all over myself the counter and the floor. Grrrr! Now what? I needed to put some flavor of hazelnut into the buttercream or HH was never going to eat it. Then I saw my unopened canister of Gianduja paste – what better than chocolate and hazelnut huh?

            All done with the buttercream, it was time to cut the layers. The cake was a bit sticky so I put parchment on top of the cake as I twirled it around my rotating cake stand to get the layers I needed. I like using an offset serrated knife for cutting layered cakes – makes the job easier. I ended up with four layers because I used 1 good layer from the undercooked cake. I probably should have stopped at three because the 4^th layer, which became layer three, didn’t quite match the rest of the cake and ended up making the slices slightly lop-sided.

            For the chocolate glaze I mixed a 61% “extra bitter” chocolate with a 66% chocolate and this was by far my favorite part of the cake.

            I also did not have a big leaf tip, only round ones. I originally wanted to sprinkle roughly-ground hazelnut but decided against it when I thought some gold flakes would look elegant against the buttercream decoration and chocolate.

            I am no decorator of cakes. I could pipe macarons and cupcake frostings in my sleep but do not ask me to decorate a cake.  My buttercream hardened too much and I ended up getting tips on the dots – not the effect I wanted. A solution to this was to wait for the buttercream to soften a bit longer and whisk the buttercream until it becomes pipepable but I was running out of time and had other things to attend to.        

Assembling the cake was a non-event. My worst nightmare of dropping the cake on the way to the refrigerator never happened.

            Overall, the cake was pretty good, I liked the hazelnut genoise but I was not too fond of the buttercream.  I have other tried and tested buttercream recipes I use but I always like to experiment with different methods and this was the perfect opportunity.

I normally use Alice Medrich’s Sarah Bernhardt’s glaze for the poured chocolate effect but this was a welcome ganache alternative.      

            But best of all, everyone who tasted the cake loved it including the HH. So in my case, my picky eater really just needed to be told that hazelnuts were involved (or coffee) and that should not be too difficult to peak his interest in whatever was baking in the oven.

Now how perfect does that sound? This challenge is hosted by Elle of Feeding my Enthusiasms and Deborah of Taste and Tell . The recipe was pretty straight-forward, I did have some difficulty getting the chocolate to cover the entire pop especially close to the stick. The hardest part was deciding what to use as topping. I decided on Virginia lightly-salted peanuts. I always loved something salty with cheesecake and have been known to eat potato chips with it. This was a big hit when I brought it into the office. How can one resist a cheesecake on a stick and chocolate-covered too!

Please go check the fabulous creations of my fellow daring bakers here.

At least that was what happened to my challenge for this month which is hosted by my dear friend Mary of the The Sourdough and Sara of I like to cook. The theme was French bread and just not any French bread but the recipe by the French Chef herself – the lovable Julia Child!

           The making of the bread itself was not hard – especially since I used my trusty kitchen aid -and  no I did not drop the whisk into it this time. But it does take a while to complete so you need to plan your day around it. For example, I made my dough early in the morning and went shopping afterwards – how neat is that? When I came back with a couple of bags from Sur La Table, I deflated my growing blob and got it ready for its second rise. Then I started dinner which was chicken bouillabaisse (okay I know you purists are going to slam me) and also prepared some garlic aioli (watch for the recipes in my next post- my hubby was happy that real food was back on the table.)

I did run into a problem with shaping the dough. There was no way I could form baguettes with it – it kept springing back. What did I do wrong, Mary? Too much gluten?

Anyway, when I was partitioning my dough I was fresh from a bout with the whisk trying to make aioli the second time – so I was bit tired and frustrated (never make aoili and french bread on the same day). And as I shaped my bread I knew that I made them in different sizes as in small, medium , large!

Oh well. The bread tasted yummy specially smeared with the garlic aioli and dipped in some of the saffron scented broth of the bouillabaisse and that was all that mattered!

I strongly recommend that you go visit the great aroma of bread wafting from my other co-daring bakers blogs.

And my thanks to Mary and Sarah for this great challenge!

I have so neglected my blog lately. I couldn’t even think of a creative title for this month’s Daring Baker’s Challenge hosted by Jen of The Canadian Baker . I was quite busy at work as well as on an exciting project which I shall reveal in my next post. I really did not think I would be able to complete this month’s challenge but I have Helen to thank for the encouragement she gave me to give it a shot. She said I could knock it out in one night… and guess what – she was right! I did have to finish the meringue the next morning for photography purposes . The pie needs to be eaten within 6 hours because the bottom crust will start to get soggy.

I did have my doubts at first about the recipe because of the amount of  cornstarch involved. The crust was on the wet side and I was afraid I measured the ingredients wrong but in the end it did not present much of a problem. The highlight was in making the lemon curd. I was stirring along quite nonchalantly when suddenly the mixture thickened alarmingly fast. However, after I mixed it with the egg yolks it regained a bit of fluidity.

The pie was quite delicious and though it did not compare to an all yolk curd in creaminess, it was a great recipe to try. I was glad I made minis so to exercise automatic portion control . Don’t forget to check out the other renditions of the other Daring Bakers , link on the side bar.

       I’m late. Time does get away from you during this Holiday season rush. I can’t believe its Christmas Eve already. Was it not too long ago that it was the first of December? I’ve lost my perception of time and mailed the last Christmas packages this Saturday. There were still some long lines at the post office so I was glad I was not alone in my tardiness.

This month’s challenge was one I have wanted to try for the longest time: Buche de Noel.  First time I have seen this made was in one of Julia Child’s French Chef DVDs.

       Part of the recipe we used was from Nick Malgieri who I had the opportunity to watch in action 2 years ago at a Sur la Table Chocolate class. He was the consummate teacher and was a hoot to watch. In fact he demoed a Praline roll and taught us how to handle and roll it. Wish I took notes…that time he made it look so easy which was not the case when I made mine.

      First, I was not sure what side I was supposed to put my pastry cream filling on – and the printout of the instructions mysteriously disappeared. So I picked one side, rolled it using parchment paper and was horrified to see my log crack on both sides. Okaay! Guess I need that buttercream to cover this snafu.

        I finally found my instructions and it said to refrigerate the cake for several hours. I already made my coffee buttercream which was so damn tasty – even the hubby who never liked this type of icing thought it was delicious. I had him brew me a concentrated espresso which I mixed with Jamaican rum and that combination gave the buttercream a true coffee taste – almost like espresso ice cream. Since I was afraid that the buttercream was going to melt while I waited for the roll to be ready, I refrigerated it and figured I would just beat it up if it gets too hard.

         Well time came to use it. I let it warm up a little and beat it with the Kitchen Aid. I couldn’t believe my eyes as the buttercream curdled and the espresso-rum puddled in the bottom of the bowl.

         WTF?!

         Frustration was etched on my face as I stomped off to the refrigerator to check if I had any butter left to make the buttercream again. The “Hungry” Hubby said maybe it was too cold and needed to warm up as he surveyed the ugly mess in the mixer bowl. Hmm… he might be on to something. As hopeless as my mixture looked I do recall that when I made Sherry Yard’s Swiss buttercream sometime ago she mentioned that if it curdled to just continue whisking it and it would eventually smoothen out. She used the whisk attachment of the KA in her recipe though, so I decided to use that to see if I could rescue my frosting.

         With nothing to lose, I gave it a try. At first it looked like the buttercream was a lost cause spinning around with the puddle of espresso-rum slapping against the bowl. After about 10 minutes, I saw the buttercream begin to come together and in like 15 minutes it was back to form although a bit greasier than its original incarnation. Yipee! We were back in business! What would I do without the HH in his infinite wisdom?

         I had the most fun making the meringue mushrooms. It definitely is better to attach the caps to the stems as soon as possible. I left some of them to attach after dinner and the caps cracked too easily – I lost a lot of those sugar fungi.

        And of course I had to decorate my Yule log with some Christmas macarons – it would never be complete without my new found obsession!

        Thank you Lis and Ivonne for choosing this wonderful challenge! And to Helen who is the pastry guru of the group, you did an amazing job keeping everyone sane by providing such timely answers to our baking questions.

         And most of all have a Merry Christmas everyone and feast your eyes on more Yule Logs here.

The dough was pretty sticky but that was expected. I really enjoyed the kneading process – quite therapeautic really. It was also a soft type of dough which I found hard to shape into dinner rolls which kinda explained my flattish ones as seen below.

My resulting bread had a thick crisp crust with a soft tasty interior. I found the bread quite heavy, I could only eat one slice at a time. I do really like the idea of adding potato to bread. I think this is an awesome idea that could be applied to different types of bread like brioche maybe.

My thanks to Tanna for a great challenge. I needed to work on my bread-making skills and this provided the much needed practice. Besides, I was able to use the "proof" mode in my oven for the first time!

Please visit the other creative interpretations by my fellow Daring Bakers, I’m sure they have wonderful stories to tell.

            The Daring Bakers are at it again! This time the event is hosted by my lovely friend Mary of Alpineberry. The theme for the month is “Bostini Cream Pie” – nope no typo there. I have a weakness for stirred custards – I think they make the most luscious desserts!

            I cut the recipe in two and it worked out quite well and for the first time I had no disaster to speak of. Of course, I was doubtful at first because my custard never set so the plating I envisioned never took place. As a fix, I poured the custard into a glass and cut circles in the chiffon cake to fit over it. Then I poured a warm chocolate glaze all over the top which was the perfect finishing touch.

            I loved the flavor and texture of the chiffon cake. In fact I was snacking on leftover pieces after I cut out the circles I needed. The custard had a bit of “flourly” taste to it that I felt detracted from its over all creaminess and taste – I wonder if this meant I did not cook the egg mixture enough. The chocolate glaze was perfect; I believe the taste of this largely depends on the quality of chocolate you will use.

            My thanks to Mary for this wonderful exercise in the different components of baking: custards, chiffon cake and chocolate. The recipe is on her blog.  Please check the different interpretations of my fellow Daring Bakers here.

            It was as if I was watching a film in slow-motion. I was creaming butter and sugar together while streaming the eggs into it, when the whisk that I used to pre-whip the eggs fell into the bowl with the paddle beating at medium-high speed. Do you know how in the movies when scenes are in slow-motion and a character screams “Noo!” but the sound is deep and muffled just like in a vacuum? …Exactly. I heard my KitchenAid’s (KA) motor expel a horrible grating noise, saw the whisk straining against the paddle as I reached to slide the power-switch off, and then saw the same whisk go catapulting across the kitchen island as my freaked-out cat scampered for cover. 

            Silence.

I was pretty sure my mouth was agape as I stared stupidly at my mixer, a jumble of notions racing through my mind. Did I just fry the motor of my KA? Is the whisk salvageable? What if the whisk flew at me, would it have taken out an eye? Law of physics dictated though, that the projectile’s path would have been low and could have at most struck my shoulder (I could probably figure that out with some geeky kinetic equation but I do not know the velocity of the mixer’s speed). But really, the nagging thought was how I could have been so careless as to let it happen. What happened to common sense? How simply logical could it be to remove the whisk from the bowl of eggs before pouring them in? It was a classic “Duh” moment.

Kitchen Safety 101:  Be respectful of a mixer in use. It may look innocent and self-contained. But I could count the times when a glass bowl almost fell into it or how my fingers nearly got caught in its planetary motion. Scary. But do I learn? Never! Maybe now, a little paranoia will be good.

Of course there was also some explaining to be done when I presented the “Hungry” Hubby with the mangled whisk for some fixing.  I could easily have found an excuse and said that the whisk fell from the pot rack (coincidentally we kept them above the mixer) but my “white-lying” abilities were kind of absent that morning.

I was a bit alarmed as I started the KA again; I heard a rattling sound that reminded me of an old car trying to drive across the Nevada dessert. I thought for sure I needed a new machine but it turned out that the force of the “whisk vs. paddle” dislodged the bowl from its snap-on position.

All that excitement was due to the Daring Baker’s Challenge of the month: Cinnamon/sticky buns, hosted by the lovely Marce of Pip in the City. After the “incident”, I thought that surely all will be smooth sailing from henceforth.

I “made” my dough (not really knowing how it was suppose to look like) and left it to ferment as the instructions said. After an hour or so I checked on my yeasty blob. It did not budge. I re-read the instructions and it dawned on me that there was a difference between instant (rapid-rise) and plain active yeast! The instant could be added directly to a mixture to leaven it while the latter needed to be mixed with warm liquid first.

Guess which one I used?

Luckily, I had a packet of instant yeast, so I threw out my first dough and started all over again. (I later found out from Lisa, that active would have still worked but it would have probably taken twice as long to rise).

So, what I thought was going to be a breakfast of cinnamon buns was looking more like an afternoon snack.

I hated proceeding into a project without all the facts, especially after this setback, so I decided to read up about bread since I do intend making more yeasted products in the future anyway. Before my second attempt, I got out my copy of Bread Baker’s Apprentice to see if I could glean more information about how kneaded this dough had to be.

I did find interesting information. You could check if gluten development is sufficient by employing the windowpane test, also known as the membrane test. This could be achieved by stretching out a piece of dough carefully until it will hold a translucent membrane without tearing. Notice in the picture below that I had a slight tear at the corner, all I needed was to knead it for about 2 minutes more after that.

My dough took around two and half hours to rise. It rolled out unevenly – it was very soft- and I lost most of my cinnamon sugar as I shaped it into a log. I decided to forego sticky buns because the hubby and I were not too fond of anything overly sweet. The buns were baked in the oven for about 25 minutes until they turned golden brown. I prepared a fraction of the required white fondant glaze and waved them on playfully to decorate the buns. Then I tasted it – hmm -it was a little dry. I was a bit disappointed because they smelled so good. I immediately thought of two things that might have caused this. One, the obvious reason of baking it too long and two, I really should have used all that cinnamon sugar because they do add moisture.

When the hubby took the buns to his office, his colleagues liked them and said that it was very good. So maybe it was because I ate the corner ones which, according to Helen, could be less moist.

This was an incredible challenge. Finally finding a reason to figure out the difference between active and instant yeast was worth the trouble of having to redo the dough. There are a lot of cinnamon/sticky bun creations by my fellow Daring Bakers so go check them out here. Marce should have the recipe up on her site.

It’s time for the August Daring Bakers challenge, and the hosts are yours truly, and the lovely Patricia of Technicolor Kitchen!

It was obvious that Patricia and I wanted tarts this time around but the question was more like: what kind? Fruit tarts would be tricky due to produce availability because, in case you haven’t noticed, the Daring Bakers’ membership have spread across the globe!

            So what ingredients can be easily accessible regardless of where you are in the world? Why, chocolate and sugar, of course!

            I had seen this gorgeous tart in Eric Kayser’s Sweet and Savory Tarts  book a few months ago and had shown the picture to Patricia. She concurred with me to make it this month’s challenge. I was really pleased since this would allow me to square off with my shadowy nemesis again: CARAMEL.

            I’ve recently gotten into the habit of playing Julia Child’s French Chef dvds to provide background company while I’m working in the kitchen. In one episode, she talked about a home cook’s fear of boiling sugar. She said, and I’m paraphrasing here, “A lot of cooks are scared of sugar syrup. Somehow this is related to fear of failure. Cooking is one failure after another – that’s how you learn. So learn how to make sugar syrup!”

Yes, Ma’am.

            Also I am not a fan of milk chocolate so I was a bit dubious about the taste of the chocolate layer. But to be a Daring Baker is to venture outside your comfort zone, so I was ready to give this a try.

            This challenge was more straightforward than previous DB endeavors, but it was not without its bumps on the road. A few of us, including myself, encountered horribly burnt sugar using the dry caramel method. This led to an alternate procedure of using corn syrup to stabilize the mixture which worked perfectly.

            The dough was difficult to work with and kept on breaking as I rolled it out. It appeared quite greasy too. I wonder if it had anything to do with using a food processor and softened butter – this did not make sense to me – but hey that’s what the recipe said so that was what I did. Anyway, I ended up with “patch-up” dough. I began grumbling about “Who picked this recipe anyway…”

Milk Chocolate and Caramel Tart

From Eric Kayser’s Sweet and Savory Tarts

Preparation time: 40 minutes

Baking Time: 30 minutes

Refrigeration time: 1 hour

One 9-inch(24-cm) square pan; 1 10-inch (26-cm) round baking pan

Ingredients

·         ½ lb (250 g) chocolate shortbread pastry (see recipe below)

·         1 ½ cups (300 g) granulated sugar

·         1 cup (250 g) heavy cream (30-40 percent butterfat) or crème fraiche

·         ¼ cup (50 g) butter

·         2 whole eggs

·         1 egg yolk

·         2 ½ tablespoons (15 g) flour

·         1 ¼ cups (300 g) whipping cream

·         ½ lb (250 g) milk chocolate

1.      Preheat oven to 325 °F (160 °C).

2.      Line the baking pan with the chocolate shortbread pastry and bake blind for 15 minutes.

3.      In a saucepan, caramelize 1 cup (200 g) granulated sugar using the dry method until it turns a golden caramel color. Incorporate the heavy cream or crème fraiche and then add butter. Mix thoroughly. Set aside to cool.

4.      In a mixing bowl, beat the whole eggs with the extra egg yolk, then incorporate the flour.

5.      Pour this into the cream-caramel mixture and mix thoroughly.

6.      Spread it out in the tart shell and bake for 15 minutes. Remove from oven and allow to cool.

7.      Prepare the milk chocolate mousse: beat the whipping cream until stiff. Melt the milk chocolate in the microwave or in a bain-marie, and fold it gently into the whipped cream.

8.      Pour the chocolate mousse over the cooled caramel mixture, smoothing it with a spatula. Chill for one hour in the refrigerator.

To decorate: melt ½ cup (100g) granulated sugar in a saucepan until it reaches an amber color. Pour it onto waxed paper laid out on a flat surface. Leave to cool. Break it into small fragments and stick them lightly into the top of the tart.

Chocolate Shortbread Pastry

Preparation time: 10 minutes

Refrigeration vernight

To make 3 tarts, 9 ½ inches (24 cm) square

or 10 inches (26 cm round)

Ingredients:

·         1 cup (250g ) unsalted butter, softened

·         1 cup plus 2 tablespoons (150 g) confectioners’ sugar

·         ½ cup (50 g) ground hazelnuts

·         2 level teaspoons (5 g) ground cinnamon

·         2 eggs

·         4 ½ cups (400 g) cake flour

·         2 ½ teaspoons (10 g) baking powder

·         1 ½ tablespoons (10 g) cocoa powder

A day ahead

1.      In a mixing bowl of a food processor, cream the butter.

2.      Add the confectioners’ sugar, the ground hazelnuts, and the cinnamon, and mix together

3.      Add the eggs, one by one, mixing constantly

4.      Sift in the flour, the baking powder, and the cocoa powder, and mix well.

5.      Form a ball with the dough, cover in plastic wrap, and chill overnight.

Alternate Caramel method:

1 cup sugar

½ cup water

1 tbs corn syrup

Set a pot over medium-heat with the ingredients and stir slowly. When the mixture comes to a boil, stop stirring and wait until desired color is attained.

Cooking Notes:

            As I mentioned above, I had no luck with the dry sugar method of making caramel. What would happen was the outer edges turned amber quickly before all the sugar melted, resulting in a burnt grainy mess. Not wanting to waste more sugar, I relied on the old standby of corn syrup and water. Aside from making the caramel less brittle, corn syrup makes the caramel-making process easier too.

Caramels get ruined because of the formation of crystals which develop mainly because of the purity of a substance. Table sugar is mainly sucrose - a combination of glucose and fructose. To prevent crystallization, you introduce an impurity like corn syrup which is mainly glucose that will get in the way of sucrose molecules when they try to fuse.

Another method is to introduce an acid like lemon or vinegar right at the beginning. What this does is break down some of your sucrose molecules into its two component sugars. Now you have three different sugars: glucose and fructose which will now act as the impurities to prevent sucrose crystallization.

            I have tested taking the caramel color further than what the recipe had stated and I have discovered that I did like the resulting caramel layer better. Boiling the caramel to 325 °F makes for a layer that was just sweet and nothing else. But taking it further to a rich, dark amber color of about 340 °F makes for a more complex almost pumpkin-like flavor.

            To avoid lumpiness when you add the flour to the eggs, make sure the eggs are at room temperature and slowly whisk the flour in.

            Before you add the chocolate to the whipped cream, test the temperature by touching a little chocolate to your top lip, if it feels comfortably hot then it is okay to combine the two. If the chocolate feels too hot, it might dissolve your nicely aerated cream.

            I also wanted a thicker caramel layer section but it ended up looking a little sunked-in – maybe I should have cooked it a little longer? My chocolate mousse layer seemed out of proportion to the caramel but other than those aesthetics, the tart sure looked pretty (at least in my mind).

            The resulting tart was overly sweet which kind of disappointed me. My bottom crust was also a bit soggy; the sides were crisp and crunchy though. 

             What I would like to do next time is to take the caramel layer further in color and use bittersweet chocolate for the mousse. Milk chocolate, at 41%, is really not my type. I might give the crust another shot, and if it still misbehaves, I would likely try another recipe. I have also used half the cinnamon it had called for and I had liked the taste of the spice, but I’ve heard quite a few complaints about it overpowering the rest of the tart.

            Overall, this was a great exercise in making a set caramel and working with chocolate shortbread pastry.

            My thanks go to Ivonne and Lis for starting such a wonderful baking group and I am truly delighted to be a part of it.

            Please visit the different interpretations of this Milk Chocolate and Caramel tart on the other Daring Bakers' blogs. Blog roll right here.