Three-ish years ago, when I first discovered the Joule, I binged every video on the site. All of them. But the video that mesmerized me the most was that of the pistachio nut butter. I had never seen a conche, I had never understood the process, etc. About 6 months ago, I purchased a wet grinder. Today, I am fulfilling a dream and the pistachio paste has been going for 4 hours. It is beautiful. It is DELICIOUS. It is silky and gorgeous at 4 hours, I can't imagine how amazing it will be at 12. I may have broken down crying at an hour, out of excitement and gratitude that I get to make things I love.
What am I going to do with it? I'm so glad you asked.
I am making pistachio cranberry sourdough babka. I can't wait.
