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eG Foodblog: Chris Hennes - Pork and chocolate, together at last!

Foodblog Chocolate

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#31 plattetude

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Posted 07 April 2008 - 11:31 AM

My wife and brother in law, both Penn State grads used to go to CJ peppers for a cheesesteak fix. They are South East PA born and bred. I am ashamed to say while I have lived in PA and going into Philly often I have not been to Pat, Geno's or Tony Lukes. I have gotten very lost trying to find them however. Since I have a garmin now I will have to see what all the fuss is about.

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Stickler alert: CC Peppers, not CJ Peppers. Now there's a memory. I had my first CC Peppers cheesesteak my very first night as a student....

Christopher

#32 handmc

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Posted 07 April 2008 - 12:16 PM

My wife and brother in law, both Penn State grads used to go to CJ peppers for a cheesesteak fix. They are South East PA born and bred. I am ashamed to say while I have lived in PA and going into Philly often I have not been to Pat, Geno's or Tony Lukes. I have gotten very lost trying to find them however. Since I have a garmin now I will have to see what all the fuss is about.

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Stickler alert: CC Peppers, not CJ Peppers. Now there's a memory. I had my first CC Peppers cheesesteak my very first night as a student....

Christopher

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You are correct Sir! I have not been there for a few years and with my advancing age, oh well.....I do remember they made a fine sandwich

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#33 ruthcooks

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Posted 07 April 2008 - 12:55 PM

Chris...fie!.....and foul!

I had been wondering where in PA you lived, the "culinary wasteland', the "middle of nowhere" to which you have often referred. Now I find out that you have a WEGMAN'S. Anyplace with a Wegman's is not eligible for that reputation!

I live, as my insurance man says, between the "Shawshank Redemption" and the "China Syndrome", better known Graterford Prison and the Nuclear twin towers at Limerick PA, 30 miles west of Philly. There are plenty of grocery stores here, but no good ones, a couple of dreary little farm stands in the summer and that's about it. No meat market, no fish market, no "gourmet" shop.

If there are such places near me that I've missed, anyone is welcome to make me wrong and tell me about them. Please.

Looking forward to your blog.
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#34 Chris Hennes

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Posted 07 April 2008 - 01:02 PM

Chris...fie!.....and foul!

I had been wondering where in PA you lived, the "culinary wasteland', the "middle of nowhere" to which you have often referred.  Now I find out that  you have a WEGMAN'S.  Anyplace with a Wegman's is not eligible for that reputation!

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:shock: So sorry! Much as I complain, things aren't so bad here, Wegman's being the main case in point (Meyer's dairy being the other!). Wegman's will be what I miss most about State College when I (finally!) leave...

The other thing I will miss is my kitchen: Here is a wide shot:
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The kitchen takes up a full 1/4 of our apartment... in fact, I rented the apartment five years ago, sight unseen, based purely on the amount of the floorplan occupied by the kitchen. I don't really like my landlord, but I could never bring myself to move because I love the kitchen so much! I hope that wherever I move to this summer I can find someplace with a big countertop like I've got here (admittedly, a bit cluttered on the day I took the photo).

I'll give a tour of the cabinets over the course of the week, but starting at the bottom left and going clockwise around the photo you can see my fish tank, the liquor cabinet, the main dry goods pantry, the door to the deck, then the cookbook collection. Next to that is my meat slicer, then the fridge, appliances, and the rest of the cabinets. The main counter is usually mostly empty (and certainly doesn't usually have my laptop on it!) so that's where I do the bulk of my cooking.

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#35 cdh

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Posted 07 April 2008 - 01:13 PM

This blog is looking like fun. Chocolate, pork and ingenuity all over the course of a week sounds like an amusing recipe. I've only been through State College briefly, but "culinary wasteland" and "middle of nowhere" don't seem too far off given my brief but unsuccessful attempts to find someplace interesting to eat there... I hope somebody who lives there can spill the secrets that only the locals know about places that aren't readily found by those passing through.
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#36 Chris Hennes

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Posted 07 April 2008 - 01:17 PM

This blog is looking like fun.  Chocolate, pork and ingenuity all over the course of a week sounds like an amusing recipe.  I've only been through State College briefly, but "culinary wasteland" and "middle of nowhere" don't seem too far off given my brief but unsuccessful attempts to find someplace interesting to eat there...  I hope somebody who lives there can spill the secrets that only the locals know about places that aren't readily found by those passing through.

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Well, there is a reason that this blog will mostly be me cooking, and not me going out to eat. We do have a Wegmans, we do not have a French Laundry :smile:. You could have a look at the eGullet State College thread, but what you will find is a few places to have lunch, and maybe two or three places worth eating dinner.

Also, I'm not sure who is providing the ingenuity in this thread, but it sure isn't me!! :biggrin:

Edited by Chris Hennes, 07 April 2008 - 01:18 PM.

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#37 KatieLoeb

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Posted 07 April 2008 - 01:38 PM

YAY Chris! Now I'll see what you were talking about. I have to agree that having a Wegman's keeps it a bit above "wasteland" level, but I'm hoping the recent forays to Philly have convinced you that this is the move to make. There are so many places we haven't taken you yet... :smile:

Blog on, bro'. Looking forward to seeing the meat smoking shenanigans.

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#38 MarketStEl

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Posted 07 April 2008 - 01:39 PM

Would you get some suicide wings from the G-man for us?

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OK, now, there are some sacrifices I just can't make! Sounds like a grilled sticky is in order, though: maybe I will have one for breakfast tomorrow (<homer voice>mmmm, ice cream for breakfast</homer voice> :smile: ).

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Well, if you can arrange to have me shipped to State College and back before the blog's over, I'll gladly take one for the team -- and repay you with Moriarty's wings when you are next in Philadelphia. And if your wife manages to decide as I believe you told me you hoped she would when I met you at Chick's Thursday before last (hope all the noise we Phillybloggers made didn't unnerve you), that may be not that long from now.

Chris...fie!.....and foul!

I had been wondering where in PA you lived, the "culinary wasteland', the "middle of nowhere" to which you have often referred.  Now I find out that  you have a WEGMAN'S.  Anyplace with a Wegman's is not eligible for that reputation!

I live, as my insurance man says, between the "Shawshank Redemption" and the "China Syndrome", better known Graterford Prison and the Nuclear twin towers at Limerick PA, 30 miles west of Philly.  There are plenty of grocery stores here, but no good ones, a couple of dreary little farm stands in the summer and that's about it.  No meat market, no fish market, no "gourmet" shop.

If there are such places near me that I've missed, anyone is welcome to make me wrong and tell me about them.  Please.

Looking forward to your blog.

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The funny thing is, Limerick is in the Philadelphia metropolitan area*, while State College lies in splendid isolation in the state's geographic center. Yet the grocery shopping's better in the latter, and it's all because of Wegmans. Go figure.

BTW, Chris: I told another eGer that what you had really done with that picture is swipe a photo of the Missouri River floodplain near Leavenworth, Kan., and pass it off as Central Pennsylvania. No landscape I've been through anywhere outside the Midwest has reminded me as much of home as that of Central Pennsylvania farm country -- driving along PA 283 from Harrisburg to Lancaster felt downright eerie, the resemblance was that strong with the Missouri River valley region of northwest Missouri/northeast Kansas. Of course, this same farm country is the source of everything that is good about eating in Pennsylvania save the talent of our local chefs. Do your meats come from around us, or are they imported?

Looking forward to more of your blog and all that lovely bacon.

*Nearest SEPTA service: Bus Route 99 (Norristown Transportation Center to Royersford via King of Prussia and Valley Forge) to its outer end at Limerick Square Shopping Center. Nearest SEPTA service to Graterford Prison: Bus Route 91 from Norristown Transportation Center to the prison, Saturdays only.
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#39 Chris Hennes

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Posted 07 April 2008 - 01:58 PM

Katie, Sandy, glad to see you following along here: it should be a fun week. Responding to a few of your comments:

Well, if you can arrange to have me shipped to State College and back before the blog's over, I'll gladly take one for the team

:smile: As I explained to Katie and Capaneus when I was there, I don't think there is any food in State College worth making the trip for, with the possible exception of Herwigs, which I will show you all later this week. And maybe my BBQ :biggrin: .

hope all the noise we Phillybloggers made didn't unnerve you

You call that noise? Maybe I should try to upload an audio file from Mad Mex on Friday. Now a bar in a college town, that is noise! :wacko: :biggrin:

Do your meats come from around us, or are they imported?

Alas, all the pork you see is from Niman Ranch. I would love to take hummingbirdkiss's advice and foster a relationship with a local farmer or some 4-H kids, but I never thought to do it while I was here. I will make a point to do so in my new location, however...

Looking forward to more of your blog and all that lovely bacon.

Thanks! Me too!

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#40 handmc

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Posted 07 April 2008 - 02:02 PM

Nice slicer. Did you buy that new? I have been torn between a real fryer or a slicer as my next gadget to get.

Fear not limrickers a new Wegman's is going in at 422 and 29. Opening soon.

Have you been out to the Toft Trees for dinner. They do some nice work out there.

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#41 Wein1965

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Posted 07 April 2008 - 02:06 PM

Chris- Have you and your wife gone to Faccia Luna before? Their pizza is very good. Also, Otto's Brewpub is good, too. We try to stay away from the student places downtown, but we really like Otto's (food and beer) :) .

#42 judiu

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Posted 07 April 2008 - 02:08 PM

Chris this armchair traveller thanks you immensly for the PA tour. Yummy! If I recall correctly, Pennsylvania ice cream was way better than its' New York counterpart way back when I was a kid. We'd go to Howard Johnson's in Long Island, and then in PA when we drove to Virginia (pre I 95) and PA was so good!
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#43 Chris Hennes

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Posted 07 April 2008 - 02:09 PM

Nice slicer. Did you buy that new? I have been torn between a real fryer or a slicer as my next gadget to get.

Fear not limrickers a new Wegman's is going in at 422 and 29. Opening soon.

Have you been out to the Toft Trees for dinner. They do some nice work out there.

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Thanks---I love the slicer. There is a little more info and a better picture on the eGullet slicer thread.

I have not been to the restaurant at the Toftrees resort because I heard that is was basically a typical mediocre steak-and-potatoes kind of place. Obviously, I can't report firsthand on that, unfortunately. The dinner places I like in town are Zola New World Bistro and Alto Italian. The owners of those two (Paul Kendeffy and Dave Fonash own both of them) have recently purchased the Gamble Mill, which just reopened, but I haven't tried it yet.

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#44 Chris Hennes

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Posted 07 April 2008 - 02:13 PM

Chris- Have you and your wife gone to Faccia Luna before? Their pizza is very good. Also, Otto's Brewpub is good, too. We try to stay away from the student places downtown, but we really like Otto's (food and beer) :) .

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My wife reports favorably on Faccia Luna but I don't go out for pizza much. Otto's brews great beer, but I'm not enamored of their food. I have eaten there on a number of occasions and while it was always competent, it was never any more than that. It helps that a number of local places carry their beer now, too! :smile:

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#45 Gruzia

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Posted 07 April 2008 - 02:16 PM

is that new orleans style restaurant on college ave still there? what do you think of it?
plus - what ever happened to La Bamba??????

#46 Chris Hennes

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Posted 07 April 2008 - 02:23 PM

Chris this armchair traveller thanks you immensly for the PA tour. Yummy! If I recall correctly, Pennsylvania ice cream was way better than its' New York counterpart way back when I was a kid. We'd go to Howard Johnson's in Long Island, and then in PA when we drove to Virginia (pre I 95) and PA was so good!

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I was spoiled growing up, we had what I would consider a very good local creamery. When a Haagen Daz store went in just down the block, guess who went out of business? Hint: It wasn't the local creamery :biggrin: . (To be fair, the Haagen Daz was bought out for the retail space they occupied, they didn't go under. I still like the story!)

is that new orleans style restaurant on college ave still there?  what do you think of it?
plus - what ever happened to La Bamba??????

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Yup, Spat's is still open. A better bet is to go to the Rathskeller just downstairs: same food, half the price! Spats is a little too expensive on my budget, so I've never actually gone in, although I think they have a BYO night which would help ease the pain!

As may be becoming obvious, I don't really eat out that much, at least not at nicer places. I love food, and budget restrictions mean that I get the most bang for my buck by making it myself. I also tend not to go places that friends and colleagues have already been to and reported negatively on, so I am missing quite a bit of breadth of personal experience in the area.

ETA: Oh yeah, the local La Bamba closed before my time here (I've only been in the area five years).

ETA (more): Wait, there have been two failed restaurants in State College called "La Bamba," according to my research! Is the one I linked to above (burritos as big as your head!) the one you are thinking of? There was another one that closed in Winter '92.

Edited by Chris Hennes, 07 April 2008 - 02:36 PM.

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#47 Wein1965

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Posted 07 April 2008 - 02:36 PM

I hope I'm not stepping on toes if I answer a question or two that was before Chris's time here. La Bamba went out of business many years ago and is now occupied by Mario and Luigi's. That's been in place there for at least 15 years, I believe.

Chris - another question. I've seen that several restaurants in the area are now featuring pork from Hogs Galore, which is about 10 or so miles from here. Do you know anything about this outfit? Tried any of their pork offerings?

#48 handmc

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Posted 07 April 2008 - 02:37 PM

When the choices are crispy pork belly at home or roll the dice some place downtown you never tried. My love and attention is going into the pork belly and I save the $$$ to splurge on something else. See another benefit of EG it allows you to be more selective where you eat!

On the topic of pork and chocolate together at last... did you ever see Daniel's tour de force on pork? I don't know how to link threads it is about a year old. He had some kind of chocolate, caramel pork dessert that sounds so wrong it had to be right.

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#49 Shelby

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Posted 07 April 2008 - 03:13 PM

CHRIS!!!! I'm so excited I about peed my pants!!!!!!!!

#50 mkayahara

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Posted 07 April 2008 - 03:17 PM

I think this might be the post you're looking for, handmc.
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#51 lancastermike

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Posted 07 April 2008 - 04:33 PM

Happy to see a fellow PA resident blogging. Have fun this week Chris. Pork is wonderful stuff I just smoked up a big hunk o pork on Sunday.

Unlike lots of folks I am not a Penn State guy. I went to Millersville, but enjoy visiting State College to watch the old guy's boys try to play in the Big 10.

I m looking forward to following along.

#52 Chris Hennes

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Posted 07 April 2008 - 04:53 PM

OK, for dinner tonight I decided to go with pizza while the basil was still fresh. Here is the mise en place:
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The recipe is a hybrid of a Cook's Illustrated recipe, with dough from Artisan Bread in Five Minutes a Day, and sauce inspired by Fat Guy's post over here.

Here is the dough, ready to be rolled out (we're going for a thin crust here):
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Here my wife got a hold of the camera :shock: -- me rolling out the dough:
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And saucing it:
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Here it is ready for the first shot in the oven. The trick with this recipe is that the pizza is baked twice, the cheese is added after the crust has started to set:
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Here it is with the cheese place on, before going into the oven again:
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And here is the finished pie:
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I had a bit of an adventure baking this: I cut my parchment sheet too large, and it curled under the pizza stones and came into contact with the heating elements (electric oven). And started on fire! Doh! We had all the windows open in an attempt to air the place out before the fire alarms went off in the whole building because of me :shock: :sad: . But, the pizza was none the worse for wear, though perhaps a bit underdone, to my liking.

ETA: I forgot to mention: our attempt to stave off the fire alarms was successful :smile: .

Edited by Chris Hennes, 07 April 2008 - 05:00 PM.

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#53 KatieLoeb

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Posted 07 April 2008 - 05:46 PM

Ooooooh Chris! That pizza looks good! :drool:

I'd pop it back under the broiler or onto the pizza stone if it still isn't cooked enough. Once the smoke cleared, of course. :wink:

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#54 Chris Hennes

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Posted 07 April 2008 - 07:19 PM

OK, I ran out of grenadine last night, which was fortuitous since we have an active thread over here on the subject of making your own. Here is my attempt at Katie Loeb's recipe:

First, the mise en place:
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The method makes half the grenadine by reducing pomegranate juice and sugar over heat, and the other half by combining cold juice with sugar and shaking vigorously for a long time:
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Here is the cold-method half after shaking:
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Here is me making a huge mess reducing the hot-method half:
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The hot-method grenadine looks disturbingly like stage blood (but it tastes better!):
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And here is some of the finished grenadine in my squeeze bottle:
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This really made wonderful grenadine: thanks, Katie! The orange flower water was a master stroke. You're a genius! :cool:

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#55 Pam R

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Posted 07 April 2008 - 07:35 PM

Or at least, have a quick sitdown at Ye Olde College Diner to order one.

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As a general rule I avoid Ye Olde College Diner like the plague, but perhaps for this blog I can make an exception to show everyone else the home of the "grilled sticky." Or maybe I'll just pick up a box of them at the Wegmans and top it with Haagen Daz instead! :biggrin: It is probably sacrilegious in these parts, but I'm not a huge fan of the local creamery ice cream...

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Go to the Diner. I know you don't like it, and even though the sticky is good at home, the atmosphere adds a certain je ne sais quoi. Do the ones you can buy at Wegmans actually come from Ye Olde College Diner?

#56 Chris Hennes

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Posted 07 April 2008 - 07:47 PM

Go to the Diner. I know you don't like it, and even though the sticky is good at home, the atmosphere adds a certain je ne sais quoi.  Do the ones you can buy at Wegmans actually come from Ye Olde College Diner?

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Wow, what a groundswell of support for the diner! OK, I'll go there. I think the ones they sell elsewhere in town are all produced at the diner, but I'm not 100% sure of that.

I'm currently nursing a Manhattan and watching C.S.I reruns:
Posted Image

Posted Image

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#57 MarketStEl

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Posted 07 April 2008 - 08:23 PM

Glad to see you roll your own!

Crust, that is.

I've tried hand-tossing and -stretching crusts on a few occasions, and every time, the result is the same -- a hole in the crust somewhere and wildly uneven thickness.

So I resort to the rolling pin too. I feel inauthentic doing it, but it gets me the crust I want.

That pie looked delicious! I'm sure it was worth the parchment-paper fire.
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#58 Chris Hennes

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Posted 07 April 2008 - 08:35 PM

Glad to see you roll your own!

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lol, I don't even feel bad doing it anymore... as far as I am concerned, rolling it out is the only way to go when you want a thin, crisp crust.

Well, I promised you all chocolate, so here's the first project: Gingerbread Truffles from Shotts' Making Artisan Chocolates. Here is the mise en place:
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The procedure is to heat the cream and corn syrup to boiling, let it cool down just a bit, then pour over the chocolate to melt:
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Once the chocolate is melted, stir to emulsify:
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Add the butter and spices and stir to combine:
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Once firm enough (after approx. one episode of CSI :smile: ), pipe out (I am lazy and used a scoop, obviously:
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Now they sit overnight, and tomorrow I will shape and coat them.

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#59 mizducky

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Posted 07 April 2008 - 10:04 PM

By karmic coincidence, I have a four-pound pork shoulder blade roast brining in the fridge at this very moment. The moon must be in Pork. :laugh:

Blog on!

#60 racheld

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Posted 07 April 2008 - 10:17 PM

With Bacon ascending.
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And the flavour you imagine will come streaming from the spout.
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