merstar
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Posts posted by merstar
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Hi Robert,
You might be interested in seventypercent.com, a UK site with well-written, interesting chocolate reviews. You can check out their reviews of Pralus and other bars from their dropdown menu:
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Um, I don't know what you people have been using, but I make handmade (okay.. well stand mixer-made) whipped cream all the time and it keeps perfectly in the fridge for days... and days...
Ditto.
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Everything looks great, Abra. Glad it was a success!
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Buttermilk Blue and Gorgonzola Mountain.
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Abra,
Here's something you might want to check out:
Grilled Shrimp with Cocoa-Nib Romesco Sauce
http://www.foodandwine.com/recipes/grilled...b-romesco-sauce
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Thanks, merstar, that's a nice collection! The salad look sespecially delicious to me. I do have the Medrich book and always forget to even look at it - thanks very much for the reminder.
You're welcome, Abra - the salad is the one that attracts me the most also!
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Do you have Alice Medrich's "Bittersweet?" There are several savory recipes there using cacao nibs. Also, here are some recipes from my files to check out (not T&T):
Roasted Pear Salad with Chocolate-Scented Goat Cheese and Chocolate and Roasted Pear Vinaigrette
http://www.valleysentinel.com/archive/2003...recipes0302.htm
Hazelnut Chocolate Soup
http://www.recipesource.com/soups/soups/01/rec0145.html
FILETE ENCHOCOLATADO (BEEF IN CHOCOLATE SAUCE)
http://recipesource.com/ethnic/americas/me...03/rec0394.html
COCOA-ORANGE BRAISED CHICKEN
http://www.recipezaar.com/187056
Poached Pears with Gorgonzola Cream And Chocolate Maple Syrup
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I made the Chocolate Ganache Ice Cream last night. It tasted a little flat, so I added a touch of vanilla extract, and it was excellent.
I strained the custard before adding it to the melted chocolate, and I was surprised the recipe did not indicate to do so, since this is a crucial step.
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This is where I get mine. A simple search on google will bring up may other online stores as well but I've been happy with the quality from this place.
Hey Bob, I notice they have 3 grades of porcinis. Which one(s) do you get? Thanks.
I get the AA's. They are very strong so it doesn't take much to go a long way. I probably would go for the AB for misc stuff but I don't use a whole lot and they don't have any smaller sizes than 16 ounces for the AB. Maybe I will some day.
Okay, thanks a lot!
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I would give Gustiamo.com a try. Nice people and they are very picky about their products.
Thanks, Judith, but $20.00 for 1.8 oz is way too high! They're even much higher than my local supermarket, but thank you anyway - I do appreciate your help.
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This is where I get mine. A simple search on google will bring up may other online stores as well but I've been happy with the quality from this place.
Hey Bob, I notice they have 3 grades of porcinis. Which one(s) do you get? Thanks.
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The Spice House has an online store, but for some reason no porcini are to be found there. I've had good experiences ordering stuff from Di Bruno Brothers, chefshop, Earthy Delights, D'Italia. I'm too lazy to paste in all the links, but you can find them easily enough. I did a quick Froogle search and came up with this. I can't vouch for this outfit, but they certainly have some pretty attractive prices. A whole pound of what look to be very nice dried porcini for only $32. I see a lot of frozen porcini in the results from my Froogle search. Has anyone used them? Are they any good? This place has a pound of frozen porcini for $18.90. I didn't look at the shipping costs though.
Thanks for the link - I agree, the prices look great!
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If your looking for dried porcinis I would call The Spice House in Chicago. They are located on Wells ave, which happens to be next door to my business. I buy excellent dried mushrooms of all varities from them on a regular basis. They are of great quality and are VERY resonably priced. You should be able to find the number on line. If you need, I could run next door and get the information for you.
Jim
Thanks a lot, Jim, but unfortunately "The Hersch" is right - no porcini can be found on their site. Maybe I should just call them and find out what the prices are.
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Hi all,
Can anyone recommend a good online source for Porcinis? Thanks.
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SOUR CHERRY STRUDELS
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Toasted sesame bagel with cream cheese, sliced Campari tomatoes, and sliced red onion.
Out of season, in my opinion the best-tasting widely available tomatoes are so-called grape tomatoes from, for example, Splendido. The drawback is that it's kind of a pain to manage several of those little tomatoes onto a sandwich. But if you don't mind the labor and you have a good paring knife, you can take six of those little tomatoes, trim each so it has two flat sides the long way, then cut each in half also the long way, and you'll have twelve flat slices that will stay put in a substrate of cream cheese.
Love grape tomatoes - yes, they're a pain to use on sandwiches, so thanks for the slicing tip!
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From the website, these look like the tomatoes that are sold, at least in this area, under the term, "vine tomatoes." If indeed that's what they are, I've had them, and yes, while they are decent compared with most of what's available out of season, they don't come close to the flavor of the vine-ripened Jersey tomatoes available at greenmarkets and farm stands in season.
Just my perspective.
I've had the generic "vine-ripened" tomatoes, and I've had Campari tomatoes - not the same at all! The Campari are far, far superior.
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Toasted sesame bagel with cream cheese, sliced Campari tomatoes, and sliced red onion. (addition of some sliced black olives, optional).
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I tried the Hershey's Extra Dark Cacao Reserve 65% the other night, and I was ready to hate it, since I've always hated all their other chocolate, but surprisingly, it was very good. Not great, not as complex as some, but still good, and a lot better than many, with a nice creamy texture and a good amount of depth.
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Hard to believe, I can find the best tasting, longest lasting tomato at least to me, from a big box warehouse such as BJ's Wholesale Club. Finally someone is getting it right. I can't help but wonder how these little gems were genetically engineered, and why I don't see them in the regular food markets in my area. Anyone else enjoying these?
woodburner
I LOVE Campari tomatoes and always have them in the house. They are not genetically engineered. The ones I get are by Eurofresh Farms, and they're grown without pesticides. (I buy these in my local supermarket, Harris Teeter).
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Can you find Droste? It's is sold in many supermarkets, specialty stores, and some health food stores.
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Public service announcement: picked up from another thread that El Rey has the best white chocolate.
It does. I absolutely hate white chocolate - I find it tastes like sweet wax. But El Rey's is an exception. I don't care for their dark chocolate, but when I need white chocolate for a recipe, I go for El Rey.
Check this out:
http://www.chocophile.com/index.php/chocop...ents/elreyicoa/
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What does everyone think of Valrhona? I was just told they have two new bars coming out that I really want to taste....I have tried a few of their single origin bars and I was really impressed...Do you guys like this brand?
-Robert
In a word, no. I've tried their Manjari 64%, Le Noir Amer 71%, Guanaja 70%, and strongly disliked them all. The Chuao 65% was just so-so.
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I guess I'm the odd one when it comes to guittard -- I bought a 1kg bar of L'Harmonie, used it twice, and found it so unpleasant-tasting that I didnt even finish using it. I never tried it again. Maybe I got a bad bar or something. I don't like Scharffenberger much either.
I didn't like L'Harmonie either - I found it underwhelming, both in taste and texture.
Fine Chocolate
in Pastry & Baking
Posted
No, unfortunately, I haven't tried any of the Pralus chocolates yet.