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I made a cheesecake bon bon for the first time today. It's a combination of glucose, cream, cream cheese, butter and white chocolate. It tastes pretty good, but the actual cheesecake flavor seems like it's hiding a bit. At the workshop an attendee mentioned she uses Sosa Powdered Mediterranean Acid Yogurt to get that zing. In doing some looking for that product, I see there are two similar products: Sosa Powdered Mediterranean Acid Yogurt - purple on the label Sosa Powdered Mediterranean Yogurt - yellow on the label @Chocolot mentioned she thought AUI sold it, but it looks like they are not selling either of them right now. Are you using either of these products to highlight a cream cheese flavor? If you are, are you using the purple label (acid) or the yellow label and why did you choose one over the other? Where you are buying it? I'm in the US. If you're not using either of these, can you recommend something different that would help highlight the cream cheese flavor?

Mitch, you're rarely cryptic, but I have to ask what this: means. Please clarify.

Welcome to the forum @Intuicook. Lots of great people here.

Will the butter used in the sauce give up it's water after 45 min or so of cooking? If so, then why not start with ghee or clarified butter?

I sure hope for had something good to eat with that.

And this is where your memory of your mom is really a blessing.

My mother had a really low appetite (she didn't have an eating disorder, but she just . . . didn't eat a lot). And after she was stricken with lung cancer, and in treatment, you can imagine what happened to her appetite. Anyway, one time I made this chicken for her, and something about the juiciness in the way the chicken looked, omg she got so excited! She ate. We ate. With gusto! Like people fighting. It's one of my very best memories of that last chapter. Anyway, here is my Important Sunday Football dinner, from yesterday in this Broncos household: Chili and cornbread. Yes, I put beans in my chili. I don't make beans for chili. But since there are always leftover beans up in here, they go in any chili that's happening. As for the actual chillis, this chili involved mulato and not anchos, and another chili called "yahualica" for heat. Because, pantry. It was mild enough that I augmented the leftovers with cayenne today.

Some mornings, I like to breakfast on 包子 (bāo zi), steamed stuffed buns. The first part has a high flat tone, while zi is always toneless*. Get the tone wrong, 豹子 bào with a falling tone and you have just asked for a leopard for breakfast. Not my favourite way to start the day. * zi is meaningless other than it is used as a noun marker. It appears on many nouns.

Welcome! Tell us a bit about yourself. What do you like to cook? Are you the main famiy cook? C'mon in, wander around, have fun -- as you note, there are a LOT of conversations around here. If you have questions about how to use the forums, where to post, that sort of thing -- feel free to ask a host (I am one) behind the scenes, or maybe check out the Help files.

Last night. 驴血炒饭 (lǘ xuè chǎo fàn), Donkey bood fried rice.

Really fun to discover this site and still trying to get my head around the glare of conversations I’m staring at…but I like a challenge. Also love how dang many foodies are out there! Life is too short to eat bad food with plonk wine on the table.

I really truly can't imagine this.

Born and raised in BC and we always called them napkins. Another BC/SK difference was "dainties." I grew up with that as a euphanism for underware but in SK, it refers to what we would call squares or bars or sweet treats brought to a gathering.

We get the bison regularly - I usually either make burgers or Indonesian patties to have with a couple of sambals. It tastes like beef, but is very lean - but still juicy as long as it's not overcooked.

You're right. That's what I always think when I read posts like mine. And yet -- I went ahead and made my dish last night and ate some of it. So far, so good. But the anxiety isn't worth it. Next time I'm going to throw out the questionable item. I'm just such a penny-pincher, though, it goes against the grain.

O

A strawberry & cheese crepe from a local small business, Ukrainian Flavors, plus some giant blueberries from TJ’s They sell their items frozen to reheat at home. In my case, this went into the CSO on steam bake and came out very nicely. The crepe was lovely and paper thin.

loco moco

It's been so long since I made this, I don't remember if I saw his for the liqueur idea or not. Might be. The bar at work had big bottles of it, so why not? I like the crunch topping added when it's served for a crunch with all the mush 😊.

I agree, really liked the addition of banana liqueur from Alton Brown’s recipe. Your recipe is similar. I also prefer whipped cream to meringue on top of banana pudding. Your crumble topping sounds delicious!

Sausage, peppers and onions rigatoni made with some spicy Italian veggie sausage I picked up on sale from Whole Foods. Husband liked it, my sister and I disliked the texture. It was worth a try.

DO NOT be afraid when ordering btg to ask the server/bartender “Was this opened today?” Usually they will know, and if they say “no, it was opened on x but we gas them” then they will usually follow up with either “want to try it first?” Or “I can open a new bottle…” Don’t jump to opening a new bottle if it is a red. Ask for a taste b/c some reds are better the next day even if not gassed. Even some sparklings a hold well overnight. All this is to say that do as your mom told you years ago: Use your voice. Make a friend. Do it with a smile and don’t be surprised if later in the meal you are gifted a little libation surprise. Everyone loves a wine geek. No one likes a snob. And your wine and food experience will be way better than starting your meal with a shot wine. Who wants THAT?

Adapted from the new Le Sud cookbook recipe: Market Day Chicken. Roasted garlic and lemon critical. Pulled chicken to rest and put the pan back in to crisp stuff up a bit. 45 minutes at 400-425 and done. Easy peasy and so good.

I grew up on it, and my grandmother always made a vanilla custard and store bought Nila wafers. I don’t like meringue, so I scrapped that off. I prefer whipped cream. I used this recipe when I was making it at my last restaurant job, and the banana liqueur really added to it. I made a crumble of crushed Nila wafers, butter, sugar and a tiny bit of cinnamon that I baked I until golden. Sprinkle on top right before serving.