flacoman

Banannas Foster over slices of poundcake; tasty , showy and fun . Add a little pineapple in too , tastes great. If you can bring it still flaming to the table it makes a great show . HTH Jorge

Dry Ice , take 2: Slid a big bag over the Kitchenaid bowl and put about a pound and a half of dry ice in it. Made up a coffee / chocolate base : 1 cup heavy cream ,1cup milk ,1/2 cup of really strong coffee. 1 egg yolk , 1/4 cup caro syrup about the same of sugar 1/2 cup or so of powdered chocolate(Ghiardelli) . Once brought up to heat ,I dropped it into the mixer bowl (Big Mistake!) Used up all the dry ice before it set If I had cooled it before dry icing it , it would have likely set . Two hours in the home freezer set it and made a tasty (but slightly grainy) ice cream. Methinks if stuff a baggie inside the whisk with more dry ice to cool things faster , this might work. TIA Jorge

Just my blend , get the Columbian from a local supplier (Andeano) , the rest from the Green Coffee Buying Club. Cheap and cheerful! The African coffees are getting pricier ! Love a Mocha-Java blend, but I switch off from time to time. My2c Jorge

Doing a central blend :Columbian Supremo ,Brazil and Costa Rican

The electricution traps seem to work darn well, they seem to be the last one to figure out they're dead. Dab of peanut butter in the well and blammo :-) Since they merely have to set foot in the tunnel,they really can't steal the bait HTH Jorge

Started with the mix still warm and was relying on the dry ice to freeze things. It did that , but it dissolved too much CO2 into it. I did crush the dry ice but just tossed it into the bottom of the mixer bowl. Still a lot of good clean fun. Wednesday i'm going to try sorbet with the same technique. Tnx to all Jorge

Tried it last night : Think I used too much dry ice ; the finished product ended up carbonated! Perhaps if I cooled the base more first ... or made some nice bubbly sorbet. Advise please Jorge

Did you ever try the mushrooms this way? Regards Jorge

What i've done for fruit leather is to run the oven at 50C or so for about a half-hour and the turn the oven off and leave the light on. This will keep things at about 38- 40 all night. If you have a pizza stone, leave it in to add thermal mass. HTH Jorge

When you eat it do you taste it or does it taste you ?

Did the storms scare you off? Roasting away again regards Jorge

Groovy , I do have Mokha and Malawi for African origins and a bunch of Centrals. Generally, 2/3 African and 1/3 Sumatra makes for a dang nice cup . Regards Jorge

I can certainly do that Let me know when you're in town and what origins you like. Live in Sunrise , but work in Kendall. Regards Jorge

For pomegranate soda , Izze is deeeelish My2c Jorge

OK, here goes: Drizzle oil into the bottom of the pan ,get it to medium heat . Drop in the sliced mushrooms,swirl them about and let them drink in the oil. Once the skillet is dry drizzle in abt two tsp balsamic and let it flash off, as it reduces ,add pepper and drizzle in about the same of soy. The steam from the balsamic and soy will steam and soften up the mushrooms and release their juices also, so judge your firmness and scoop them out when you have them where you want. Once the mushrooms are out raise the heat and reduce the liquid by half, cut the heat and drop in a knob of butter and stir to melt. The syrup you now have can garnish the mushrooms and makes a great base to drop a steak into. Taste: hmm, it has the tang of the balsamic, but the mushroom juices temper that somewhat, the soy adds the salt and umami and the butter smooths the whole thing out my2c Jorge

My preferred saute for mushrooms is soy and balsamic , with a tab of butter melted into the juices and reduced a bit :-) Makes me a happy bunny indeed. my 2c jorge

Let's see .. Jelly Bellys , gummi bears ,coffee ice cream with hot fudge and one in a great while, Famous Amos . The bad part is ,when I go for the Famous Amos it's half a box ! my2c Jorge

I still have visions of a giant, eternal, cosmic ray mutated mass of kimchi taking over the space station, and from there invading earth! Hmmm......that'd make one heck of a film script. After appropriate scenes of devastation, destruction, and fermentation, in the end humanity is saved by Yoonhi and the kids consuming it in a series of meals, culminating in the last little bit being chased down by Serena, who washes it off and has it with rice and seaweed. I've gotta write this down! ← Ed Wood would be proud !

Space Kimchi Koreans step up! peace Jorge

That's the way! They're not any good without knuckle meat in there. Just did a big batch with the kidlet's Hebrew school class, it's great to have 25 little hands to do peeling and grating my2c Jorge

I remember those! I got those when I had a sore throat as a kid , next to the pharmacy counter Thanks for pushing my memory button Jorge

I use mine to melt blue cheese on top of a steak. Handy little buggar for lighting the charcoal too ! Makes keeping the heat out of the house that much easier

The 38-40lb bags are likely cheaper and I imagine larger chunks. If bad comes to worse, I could use that though ; thanks! rgds Jorge

Sysco shows a series of nut and fruit woods for smoking, but is there a way for foodies to order up a bag? TIA Jorge