merstar

It's too bad. I thought his food looked a lot better and a lot more interesting than the one who got the job.

I made these a few times over the past week or so: PECAN AND CARAMEL CHOCOLATE CLUSTERS http://cookingontheside.com/homemade-candy-week-pecan-caramel-chocolate-clusters/

Open-faced sandwich on whole wheat toast with natural peanut butter, tomato, lettuce, salt and black pepper. Pita sandwich with chickpeas, onions, tomatoes, cucumber, black olives, shredded lettuce, feta cheese, etc. with a yogurt sauce. Toasted sesame bagel with cream cheese, tomatoes, and sweet onion. Tuna mixed with mayonnaise, cumin powder, lemon juice, black olives, roasted red peppers, green chiles, etc. on a crusty baguette, topped with melted extra sharp cheddar. Open-faced chicken sandwiches with sliced chicken breast, mixed with BBQ sauce, on a baguette topped with sliced onion and melted cheddar.

I loved these growing up, and still do. However I'm wondering -- did you get the Original version (with dark chocolate, in a red wrappre) or the new(ish) introduction, the milk-chocolate version in a blue wrapper. The milk chocolate one totally misses the mark to me... I find the dark chocolate one still pretty darn good - better than most dark chocolate in commercial candy bars, but obviously no Valhrona / El Rey, etc etc I think they were the original/dark.

I used to love Goldenberg's Peanut Chews way way back. When I tried them again several years ago, they didn't seem as good. I don't know if they changed the formula or if it's my changed tastebuds. I'm into really high quality chocolate now, so that could be the reason. Hard to tell whether it's my personal taste that's changed or the actual product. I also used to love Almond Joys.

Thanks for the input. I think I'll pass on these.

I'm wondering what the quality is of this assorted chocolate. Has anyone tried it? http://www.amazon.com/KIRKLAND-Signature-PREMIUM-CHOCOLATES-Switzerland/dp/B001QOQIKK/ref=sr_1_51?s=grocery&ie=UTF8&qid=1317628056&sr=1-51

I use it in pasta also, usually medium shells, with sauteed garlic, black olives, fresh basil and mint, canned San Marzano or Tuscan tomatoes, dry white wine... Adapted this from an authentic recipe from Italy. I make this sandwich with lots of tweaks and variations: GRILLED SWISS CHEESE, TUNA AND RED PEPPER SANDWICHES http://www.epicurious.com/recipes/recipe_views/views/10356 Mega salad of tuna, lemon juice, white beans, celery and their leaves, black olives, tomatoes, sweet onion, corn kernels, green peas, red bell pepper, fresh herbs, etc., tossed with a Dijon/red wine vinegar/balsamic vinaigrette.

I made Cook's Illustrated's Dark Chocolate Cupcakes with a little extra liquid added. Frosted with a dark chocolate ganache. Delicious. http://cakeonthebrain.blogspot.com/2009/07/best-chocolate-cupcakes-ever-chocolate.html

I find Ted Allen to be a bore. These two would have been perfect! The Hearty Boys http://www.foodnetwork.com/the-hearty-boys/index.html

I love TryMe Cajun Sunshine Hot Sauce: http://www.amazon.com/TryMe-Cajun-Sunshine-Pepper-Sauce/dp/B0005ZYSHQ Also, Tobasco Chipotle and Texas Pete.

Cinnamon Quick Bread, Strawberry Quick Bread, Streusel-Topped Blueberry or Mixed Berry Coffeecake, Cranberry Swirl Coffeecake, Raspberry Cream Cheese Coffeecake, Key Lime Cheesecake Bars, Orange Nut Muffins, Blueberry Muffins, Cherry/Lime/Coconut Muffins, Jam-Filled Muffins, Coffeecake Muffins, Donut Muffins...

Ginger syrup is great. Here's the recipe I use: MELONS WITH GINGER SYRUP http://www.finecooking.com/recipes/melons_ginger_syrup.aspx Pureed strawberries makes a nice dressing/sauce. Also, a dressing of honey and lime juice is delicious.

I second that. Also, you can grill it.

roasted red and yellow peppers fresh basil tomatoes garlic

I second the Key Lime Pie - it's delicious, refreshing, and very easy to make. Also, here's something to check out from my to-try list: CHILLED LIME-COCONUT PIE WITH MACADAMIA-COCONUT CRUST http://www.epicurious.com/recipes/food/views/Chilled-Lime-Coconut-Pie-with-Macadamia-Coconut-Crust-101823 Another suggestion - this is excellent: MELONS WITH GINGER SYRUP http://www.finecooking.com/recipes/melons_ginger_syrup.aspx

How do you find the Friday Sale? I never seem to be able to find it on the site. Is it where it says "Today's Deals?" http://www.amazon.com/ Yes. There used to be a drop-down list when you hovered over the link, but now you have to click on it; the Friday Sale link is on the next page. The Friday Sale has been into chocolate lately. Two weeks ago I scored some 72% Vivani Organic Chocolate Bars (from Germany). Thanks!

How do you find the Friday Sale? I never seem to be able to find it on the site. Is it where it says "Today's Deals?" http://www.amazon.com/

Not knowing what tools/gadgets you already have, makes it difficult, but here are some suggestions: Immersion blender, ice cream maker, kitchen scale, microplane... I recently ordered from Amazon the best corkscrew I've ever tried - made in the Netherlands - unbelievably effortless. I don't know if you're a baker, but Amazon sells lots of baking stuff, such as extracts (I just ordered some Totonac Mexican Vanilla extract), cacao nibs, cocoa powder, chocolate, etc.

Resurrecting this thread. My new favorite is Roth Kase's Moody Blue Smoked Blue Cheese. It's addictive!

Roasted asparagus, tossed with crispy sliced shallots and orange zest. Salad with shredded carrots and fresh herbs, with a dressing of fresh orange juice, Dijon mustard, fresh ginger, balsamic vinegar and extra virgin olive oil. Carrot, Orange, and Radish salad with scallions instead of onion: http://www.recipesource.com/ethnic/africa/morocco/carrot-orange-radish-salad1.html

This is very good and uses a total of l lb. (12 oz for the cake, and 4 oz for the glaze - I actually prefer it without the glaze): FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GLAZE http://www.finecooking.com/recipes/flourless-chocolate-cake-chocolate-glaze.aspx The Baked Brownie is fantastic, and uses 11 oz: http://www.amazon.com/gp/feature.html?ie=UTF8&docId=1000280791 (Great photos at: http://www.browneyedbaker.com/2010/10/08/the-baked-brownie/ Dark Chocolate Mousse from Cook's Illustated is excellent - it uses 8 oz, but you can double it to use up a pound.

As Stuart mentioned above: Chocolate Tofu Mousse (Pie) - (omit the graham cracker crust): http://www.veganconnection.com/recipes/chocpie.htm Moo-less Chocolate Pie - Alton Brown (omit the crust): http://www.foodnetwork.com/recipes/alton-brown/moo-less-chocolate-pie-recipe/index.html Chocolate-Dipped Strawberries Sorbet Chocolate Coconut Butter Banana Bites: http://ohsheglows.com/2011/03/03/chocolate-coconut-butter-banana-bites/ Cinnamon-Grilled Bananas with Mexican Chocolate (instead of serving with ice cream, serve with toffuti, rice dream, or sorbet - coconut sorbet would be good): http://www.recipezaar.com/Cinnamon-Grilled-Bananas-With-Mexican-Chocolate-235831

I like Green & Black's 70% also.

Many years ago, a friend of mine put toasted wheatgerm in scrambled eggs - I thought it sounded strange, but when I tasted it, I really liked it.