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They're slighty different percentages, maybe they are custom blends for AUI. Google doesn't turn up much. The Des Alpes dark chocolates all list 'cocoa paste' as their cacao component, while Felchlin lists 'cacao kernel'. I wonder what the difference is, if any. I'll see what my rep says.

That looks fabulous. My husband would love that - I am not at all interested in food of any kind until about 11:00 am, at which time, I usually have yogurt and fruit and nuts or ryee toast with peanut butter or sometimes leftovers

It was interesting that the cranberry flavor infused into all the nougat making it taste overall very fruity. Good but not what I was expecting. Think I’ll try chocolate next!

If you need a second husband I'll happily become non-monogamous. Every time I see those pics I get hungry 😁

海南菜 (hǎi nán cài), Hainan Cuisine Unlike Tibet (above), I have been to Hainan. Unforgettable, for a very wrong reason. As I was leaving to fly back home, then plane had just reached take-off speed down the runway when the pilot slammed on the brakes and we skidded to a halt then evacuated the plane down an emergency chute. Had the pilot delayed for another second I wouldn’t be here to tell the tale. Now I know why we wear seat belts for take off. The thing nearly cut me in half. About four hours later a replacement plane finally arrived to take us home. I’ve never been a happy flier and that was a nightmare. Hainan has been China’s southernmost province since 1988, previously having been included in Guangdong Province. It is a beautiful tropical island and I thoroughly enjoyed the visit until I tried to leave. This file is licensed under the Creative Commons Attribution-Share Alike 3.0 Unported license. The food is mild, similar in many ways to Cantonese but even more heavily seafood-centric with both shellfish and ocean fish widely available. It is also coconut central in China and, unlike anywhere else, coconut features in many dishes. Much of the tropical fruit I buy locally is also from Hainan. Many people will think of Hainanese Chicken Rice in connection with the island, but that is actually a Singaporean / Malaysian dish introduced by Chinese immigrants. It is however, loosely based on a different dish – 文昌鸡 (wén chāng jī), Wenchang Chicken. Wenchang chicken is both a yellow-skinned breed of chicken and a dish incorporating it. The breed is a small variety, always kept free range and fed on peanut bran and coconut. The birds are cooked by the white cut method of placing it whole into cold water, raising to the boil and then turning the heat off, leaving the meat to cook in the residual heat. The result is a soft, tender meat. Indeed poultry is also important here, with other well known chicken, duck and goose dishes all on offer. Another favourite dish is 文昌椰子鸡 (wén chāng yē zi jī),Wenchang Coconut Chicken in which the birds are poached In coconut water with coconut flesh, garlic, sand ginger, green loquat and 'facing heaven' chillies and served with rice. Wenchang Coconut Chicken - Image Meituan shopping app. 嘉積鴨 (jiā jī yā), or Jiaji Duck raised by being force-fed a diet consisting of tofu and cereal three times a day, then steamed. Jiaji Duck - Image: lvdaotianxia.com 溫泉鵝 (wēn quán é ), Wenquan goose is a local hybrid breed which is fattened in a mix of rice bran and silage. Wenquan Goose - Image: lvdaotianxia.com Most unusually for southern China. Lamb is popular here. Except it’s often actually goat! Chinese rarely distinguishes the two. 东山羊 (dōngshān yáng), Dongshan ‘lamb’ is either roasted or braised in coconut juice. Dongshan 'Lamb' - Image: k.sinaimg.cn Noodles dishes are common and usually served cold or at room temperature as a ward against Hainan’s heat.

Perhaps ask your rep for some samples…. Let us know if the taste is similar to the Felchlin you usually use.

Beautiful nougat! Delicious sounding combination of inclusions! Thrilled to start you on your nougat journey. Start thinking about fun stuff to try at next year’s workshop. 😉

I'd say a bit of both. Most are working animals, but excess males more often for meat. The working yaks are milked. The meat is similar to beef but in my experience fattier. It wasn't my favourite, but interesting. I have no idea about yak breeds. I'll report back if I find out. I forgot to mention that dried yak dung is a common fuel in Tibet, both for heating and cooking.

Yeah, all my cohort had to deal with was duck and cover.

Are yaks raised for specific purposes (meat vs. dairy vs. working) or are the meat yaks typically used as working animals until they're old and tough, then slaughtered when they're of no further working use? How does the meat compare to, say, beef or sheep? And are there dedicated dairy yak breeds, the way there are dairy cows vs. meat cows?

No, haven't tried it.

@Katie Meadow Have you tried their polenta? The pic on their website shows what looks to be large, irregularly shaped, grains. The contents of the spoon appear to be slivers, almost thread-like. They look unusual for polenta, although I like their roughness and irregularity. If they are as pictured, I'd use the cornmeal for something other than a typcal polenta.

This copy is Copyright 1965 by Farm Journal, Inc. Library of Congress Catalog Card Number 65-16174 Although there is a list of credits for the full-color photographs I don't see any credits for authors or testers beyond their "test kitchen" and "home testers". I will include a charming quote from the forward: I've included a copy of the title page, partly so the full title and subtitle can be seen, and partly for sentimental reasons. I guess I'm only the second owner of this book. I should also note that I misnamed the asparagus pie in my original post about this book. It's "Farmhouse Asparagus Pie" with no mention of cheese in the title, although the recipe does include cheese.

@curls walked me through nougat at the eGullet Workshop - thanks again! Got around to making some on my own this week. Happy with how it turned out. Inclusions are dried cranberries, roasted pistachios, almonds and hazelnuts.

I'd make pastrami Or if I was in Montreal, smoked meat

Larb gai, from 'Larb Laab Larp" (clicky)

Larb gai, from 'Thailand the Beautiful Cookbook'. Easy to find this recipe because the pages stick together. Poach ground chicken with sliced shallots, lime juice, fish sauce, and minced ginger (sub for galangal powder). Mix in roasted rice powder and minced cilantro and scallions, and cayenne. Serve with mint, Boston lettuce, and microwave cilantro rice. Mrs. C said that she "would happily eat variations on larb several times a week in the summer." I asked her to remind me of that regularly.

AUI has a promo on Des Alpes 63% & 73% so I looked into it - 6 kg boxes, made in Switzerland, with the exact same piece design as Felchlin, is this Felchlin's secondary brand and I'm just now figuring it out? 😅

I like their site. No popups, no ads pushing their products ... just simple and straight forward. I'll order the rice and grits, but will wait a bit as I may want something more after looking through the entire site.

Gen Z is a complicated bunch of young people. I call them the Trigger Generation. They are quick on the trigger, they get triggered by all kinds of things, and they are skittish, like a horse. For those of you who are not geezers, Trigger was a horse. I feel bad for this cohort, the world they were born into is pretty strange. I'm glad I gave birth to a millennial.

I am a loyal customer of Marsh Hen Mill on Edisto Island. I visited the store when I was on the island in April. I love their grits and I love their Carolina Gold rice. That's the only rice I buy by mail. All the other rice I use I can find here in the East Bay. I agree that I'm confused by the Charleston Gold or aromatic rice varieties, but as far as I know MHM only sells the one type and I'm sticking to that for now.

The NPR podcast Marketplace did a week long series of reports from the Provo Utah area. The focus was about how young the demographic is, largely driven by the large families that are typical of the Mormon (LDS) faith. They mentioned that even though Provo has a very large college population, there is just one bar in town - because Mormons do not imbibe. They also visited a high school in the area where there is a canteen of sorts that sells all manner of "Dirty Sodas." You pick a base beverage and they have literally dozens of different syrups that you can pump into the mix. Looks like Coffee Mate is getting in on the trend (NB: Mormons do not drink coffee either).

Thriftbooks finds several issues with the title "Farm Journal Complete Pie Cookbook". Can you say more about the publication date or authors?

Today on the Traeger- elk roast. No wrapping, nothing special for seasoning- just salt, pepper, and garlic, all with a heavy hand. I'll take it to 130ish. No real meal plans other than to get it cooked.

Sometimes using up odds and ends leads to a fun meal. We had de-boned Costco chicken, some chipotle en adobo that needed using up, and sad-looking potato rolls. Sauteed and pureed the chipotle with garlic and cumin seed. Mixed with mayo, S&P, and chopped Tony Packo's sweet hot pickles. End result: probably my favorite chicken salad ever (caveat: I rarely have chicken salad, so competition is low 😉).