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Stir-Fried Pork, Eggplant, and Onion with Garlic and Black Pepper - pork tenderloin get marinated in soy and fish sauce before stir-fried. Subsequently, you stir-fry diced eggplants, onions, garlic and black pepper before finishing everything in a sauce made with fish sauce, soy sauce, light brown sugar, chicken broth, lime juice and cornstarch. Finished with some cilantro and served over rice

Well, those tortilla shell bakers work pretty well. Lesson 1: I need larger tortillas for these to be useful! Lesson 2: corn tortillas (at least old ones) aren't nearly as flexible as flour tortillas (at least old ones). You can see in the photo above that the flour tortillas neatly molded into the baking shells. The corn tortillas stubbornly insisted on flattening out...and after baking,... still showed their resistance. These were crisp, but they hand't browned. The flour tortillas browned nicely. Aren't they cute? Lesson 3: for this kind of tortilla use -- that is, tortillas with no seasoning, oil, anything added -- the flavor of the basic tortilla is critical. I don't know whether mine were simply too old or were substandard in the first place. I liked the crunch but not the flavor of the flour tortillas. The corn tortillas were also crunchy but even less impressive. All of them, cooked and uncooked, are now in the garbage. If I were boondocking they'd be out in the bushes, but that isn't appropriate in this suburban settlement. The original plan had been to do some sort of taco salad, but as happens so often these days I couldn't be bothered with all those steps. Besides, these tortilla shells were more like taco hors d'oeuvres size than salad size! So I made a salad, which is easier, and cooked one of my darling's Superburgers. I cooked it on a broiling pan in the oven, hot as the oven would go. Not hot enough. These burgers, and probably any burgers for my money, need direct contact with a hot surface. Campfire. Barbecue grill. Papa's pan. Stovetop pan, with vents doing their best to prevent the smoke alarm from going off. This was more like meatloaf. I shared it with the dog. Still. Now I know more about how to use those tortilla pans!

蔬彩色水晶饺 (shū cǎi sè shuǐ jīng jiǎo), vegetable coloured crystal jiaozi (pork dumplings) and 嘎嘎脆春卷 (gā gā cuì chūn juǎn), mini crispy spring rolls.

Friday early dinner. After much thought about what fish dish to have I ended up making a simple salmon and dill quiche which we enjoyed. Asian salad with Nuoc Cham dressing as a side salad. Quiche included both fresh salmon and smoked salmon

Our numbers are pretty well set. Looks like a good group. It will be fun to get to know some new chocolatiers. Reminders- Get you room reservations by the 25th. You can stay wherever you want, but we are headquartering at the Hampton Inn in Cedar Park. Dress is casual. Wear what you are comfortable with: Apron, Chef jacket, or neither. Your choice. Suggest eating courtesy breakfast at hotel. We will start about 8:30 Friday morning at TCF sales, 720 S Bell Blvd 2D Cedar Park, TX. Lunch is provided. We will work until 5. Dinner Friday night is at Dos Salsas 1600 Whitestone Blvd Cedar Park. Private room. 6:30 pm. Order off menu, separate checks. Bring your Show and Tell treats to dinner and we will share. Bring whatever you would like to share with others. There will be between 25-30 at dinner. Saturday, same schedule. Lunch provided. Dinner on your own. Sunday start at 8:30. No lunch provided. End by 2 pm. Some will have earlier flights. We will have a lot of ingredients there and equipment and expertise. Bring some recipe you have been thinking about. TCF Sales has filtered hot and cold water. You are welcome to bring your own flask to fill, or we will have cups. Ask any questions and we will try to answer them. Looking forward to seeing everyone! If you have dietary needs, please reach out. ruthcooks at gmail dot com.

I would love a bowl of that - looks fantastic!

Here is our latest list: Kerry Rodney Ruth Bob Willow David Donna Phyllis Elizabeth Gloria Kate Kate’s sister Robyn Lene Amanda Anna Anne Melani Gaylene Rana Kelly Katheen Matt Sylvia

Yeah I’m a caramel person, that’s my picks. Props to @Rajala for the carrot caramel inspiration. I tweaked to make it more like my carrot cake, but it’s tasty!

Already looking promising- fish firmed up a great deal. Fingers crossed! Another 18ish hours for the pellicle and then, smoke.

carrot cake in the sheet cake form. new to me . in the past Tj's had a CC that was very chunky : chunky nuts , carrots , and very rich. this one is a bit lighter , and quite tasty . I added Tj's coffee bean ice cream , as I wanted to try it. the IC was very nice , good coffee flavor w ground bits of coffee. the paring worked nicely . these come throughout the year , but in different forms you like mouse cake , you will like these . they are quite rich.

@RWood Fantastic. Ill take the turtles and the peanut caramel. and of course try the rest , esp the carrot cake

Potato Vegetable Soup for lunch. I cooked up a couple of Yukon Gold potatoes (skin on) in a homemade veggie stock enhanced with a Reggiano rind, a small minced garlic clove, and and a seeded and crumbled Chile de Arbol. Broke up the spuds to make a nice thick soup and added diced zucchini, yellow squash, some leek, and some frozen, assorted veggies, including broccoli florets, carrot, green beans, and corn.

Finished Easter chocolates. Strawberry Rhubarb, leftover chocolate nougat (purple bunny egg), Pineapple Coconut Cashew, Milky Way-ish, Turtle, Carrot Cake, Strawberry, Peanut Caramel, leftover caramel (transfer sheet)

Not your problem! 😅 I feel like the reason it went viral is all the pics with the filling oozing out, so some level of fluidity is ok.

My goodness, yes, I was shocked at how little it took thicken up 2 cups of liquid!

Yep, just plain tortillas in the mold. No fat. They crisp up beautifully. In my regular oven I do 375F for 15 mins. In the CSO I do 350F for 10 mins.

Appreciate it @TicTac. I'll keep it in mind for next time. If these start doggy paddling, I'll try and get some of the liquid out.

Don't know why, but her recipes (I bought the cookie bible) are always great, unlike what a random browse on the internet does. And she always explains the "Why" behind every step.

If I may offer one observation/suggestion based on my experience making gravlax - the salt and sugar exudes a lot of liquid from the fish. Only concern is that the ones on the bottom will soon be swimming (sorry, had to!) - so perhaps consider a single layer or better yet, a rack. I am sure it will be great, regardless!

On another forum someone posted that she had bought a Dubai bar (the filling with pistachio paste, tahini, kataifi) from Fix Dessert Chocolatier, the company in Dubai that originated the bar. She said that the Fix bar does not contain any chocolate, with the result that the pistachio taste is more assertive. And that is how she now makes her Dubai bars. I hadn't thought of that option, but it is intriguing. Since some pistachio pastes tend to be more fluid than others, my concern is that the filling would make a mess when eaten. In my version I use some plain pistachio paste and some pistachio praline paste (with caramel). Is there any reason why there must be chocolate in this filling? A concern might be fat migration, but in a version with chocolate, there is plenty of other fat besides the cocoa butter found in the chocolate. Some plain cocoa butter might make it hold together better, as would extra kataifi. I also use feuilletine in mine (very unorthodox, but it adds more crunch and a caramel taste), which also thickens the filling.

Back here I shared my smoked salmon technique. I've got another batch started today with all of the FTPeck kings, no alaskan fish. With that, I'm trying a dry brine as was suggested in hopes of a firmer fish. Fingers crossed. I'll give them a shake every few hours. In 6 hours or so, I'll pull them out and set them up on racks in the fridge to dry overnight. Tomorrow, smoke.

@Tropicalsenior, amazing what pops up on Google. 🙂 I hadn't made them in a few years and had forgotten just how easy they are to make.

A Pamflyt Compiled of Cheese, Contayninge the Differences, Nature, Qualities, and Goodness, of the Same A Guardian article giving the background to a recently discovered 16th century treatise on Cheese. A Pamflyt compiled of Cheese_Transcription by Ruth Bramley.pdf

Is it possible to be both crispy and crumbly, as that is how I’d describe their texture…and a bit crunchy, to just add another word in there! Add addictive but I try to make them last for a few days.

I had the tortilla shapers, had not used them in over 5 years, so donated them recently.