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Ambitious I say!! @blue_dolphin

I'm not at all a chocolatier or confectioner, so I'm asking questions as much for my own edification as to help stimulate this conversation. In baking, if I were to add liquor my considerations would be (a) overall liquid to solids propotions (i.e. keep the propoortions more or less the same) (b) possible pH changes and effects (c) sugar content change, and how that might affect the flavor as well as consistency of the final product Is that the sort of thing you're considering? Finally (for now), am I correct in assuming you're talking about liquor as a flavoring in the filling? Or are you talking about liquor-filled sealed bonbons, in which my considerations above are totally irrelevant? 🤷‍♀️

Last workshop we wanted to look at decorating without an airbrush - don’t think we succeeded though

And to share it with your granddaughter. It doesn't get any better than that. This. My heart is full because of this part.

You're very welcome. Well, I'm kind of tired of airbrushes haha. Right now I'm thinking of what you can do except just blasting a mold with cocoa butter. 😅

@Rajala Nice! Thanks for sharing. It’s inspiring! I haven’t moved into the airbrushing world yet so I like to see how color is used without airbrushing.

Sheer genius and generosity on your part. And to share it with your granddaughter. It doesn't get any better than that.

Yessss. I saw someone using a Dremel to make a "swirl" in their mold once, I tried that only to discover that force of something spinning could to other things. https://www.instagram.com/reel/DRHqsfxjC2k/

@Rajala I really like the yellow stripe of cocoa butter. Simple yet classy. Would you share what tool you used to apply the cocoa butter to the mold?

When I roasted the butternut squash cubes for the last recipe, I roasted the rest of the squash and made the butternut squash purée that’s used in the pasta with butternut squash with sausage, sage, and spicy chiles on p 375. The squash/sausage/sage combo is pretty classic but the Calabrian chilies are what make it sing! After finding the roasted squash/nut ragu pasta too sweet for my taste, I was a bit wary about trying this one but the purée was made so I soldiered on and was pleasantly surprised by how much I liked this. I used hot Italian sausage and used Calabrian bomba sauce instead of the sliced chilies called for and suspect a variety of chiles or chile pastes would work. I also threw in a handful of arugula to increase the veg quotient. I have more squash purée left and plan to try some variations on this theme.

New bonbons. I don't know what to call the filling. It's a praliné, but it's not? It's "duja", but it's not? It's under investigation, will update you once I've figured it out

After much indecision, I started on the pulled pork. I cut each roast in half(ish), slathered in mustard, and applied the dry rub, which consisted of brown sugar, smoked paprika, salt, cumin, chili powder, garlic powder, black pepper, and cayenne pepper. I was out of onion powder. About to make the rub. Added the rub. Wrapped the pork in plastic wrap and put back in the fridge until later today. I still have plenty of time to be indecisive about the mac and cheese, as well as which pot(s) I will use. Meanwhile, my idea for sandwiches for kids home from school next week has exploded! I posted a on a Facebook group page, suggesting that if a lot of us made just one loaf of sandwiches each, we could keep the fridges full next week. “Fill the fridges with sandwiches” has taken off, as people have shared the suggestion on their own pages. I can’t wait to see how it works out next week! My three year old granddaughter will help me with sandwiches next week. 😍

Aww, that’s sweet of you to say ❤️

I can identify with that "so much food to use up...but I HAVE to have this now!" feeling. If I were to stop buying rotisserie chickens and the occasional fried chicken thigh I'd have far more room in my freezers by now! I think that pizza looks wonderful. I'm glad you indulged yourself on your anniversary.

Its fine, i use it for my Mexican sauce recipes. .rojo and verde, also in pickling. Got be careful, as the can have a raw garlic taste

You really have been missed, @andiesenji. You and heidih were my very first mentors on eGullet so many years ago.

Woot has a couple of Anova circulators on sale: Nano 3.0 for $52.49: https://sellout.woot.com/offers/anova-sous-vide-precision-cooker-nano-3-0z-16?ref=w_cnt_wp_0_79 Mini for $29.99: https://sellout.woot.com/offers/anova-culinary-sous-vide-precision-cooker-mini-10?ref=w_cnt_wp_0_43

You've been missed, @andiesenji!! Thank you for posting!!

I have so much food to use up in this place but when I saw my favorite frozen pizza available from the milkman, I couldn't resist. Then when it got here, I couldn't get it into the freezer, so had to bake it last night. Doctored slightly with onion, Kalamatas and more cheese. My late husband was drooling in the afterlife--he loved it, too. Happy belated anniversary to us (Monday).

A couple of friends just tried some and liked it a lot. And, to be fair, I was a little more disposed towards it, so I'll probably make it again next time I'm staring at a bottle of maple syrup and wondering what to do.

This recipe has given consistent results: SandwichBreadRecipe.pdfSandwichBreadRecipe.pdfSandwichBreadRecipe.pdfSandwichBreadRecipe.pdf

@ElsieD Nice job. I just rub my moulds inside and out with kitchen paper while they're still hot but handleable. Any bits of crust get scratched off with my thumbnail or a toothpick, but it's minimal. They've never seen water or soap. I only use beeswax now to coat, but I don't remember it being any different when I used 50:50 clarified butter. I can't speak to anything oil-based. The info that came with mine says "To restore the luster of your copper molds, do not hesitate to rub their outer surface with a mixture of flour, egg white and white vinegar." I've never tried it, though.

Sesame Stir-Fried Kimchi Pork based on a Milk Street recipe - stir-fry with pork tenderloin, kimchi, shiitake, scallions, garlic, toasted sesame seeds, soy sauce, mirin and toasted sesame oil. Served over rice

Excavated this box of carnitas from the freezer. The pork had been cooked sous vide, with citrus, and according to the package really only needed to be warmed... but 10 minutes in a skillet would crisp it up. Somehow, it still didn't look like the package photo (what a surprise) but it was pretty good atop warmed corn tortillas, with a smattering of greens. Finger food. Glad there's more.

I have a 9x5 inch enameled cast iron bread pan that I need to evaluate. (eG-friendly Amazon.com link) Could anyone share a soft white sandwich style loaf recipe that would work well in such a pan?