Smithy

Gaah. We ate Spam sometimes when I was growing up. Like liuzhou, I hated it. Like liuzhou, I haven't touched it since. That said, there have been a few other things my mother loved that I have come to appreciate in my later years. If someone were to feed me Spam I'd be willing to try it. I don't expect ever to initiate the experience, though.

It looks like a fun place. How nice to have so many good choices of places to eat! This "small plate" option made me do a doubletake: I'm sure I know what they mean, but the wording gives me a silly mental image. 😀

Let us know how it comes out! We learn by mistakes as well as successes! [I just remembered that I've had flan with a prickly pear caramel too. Hmm, possibilities!]

Here's what I've picked up from the YouTube video posted a few posts earlier, here: The short answer to your question is that the flan mold should sit in the water, with the water about halfway up the mold, and the water should be simmering. My notes from the recipe in the YouTube video follow. Please note that I've never done this, so I should not be taken as a voice of experience. To make the caramel: 1-1/3 c sugar 2/3 c water Start by making a caramel sauce. Dissolve the sugar in the water. Bring it all to a boil. Let it boil for about 10 minutes, or until it starts turning the color you want. She says to not stir it. Other instructions will tell you to swirl the pan gently and brush down the sides of the pan with (say) a pastry brush, to keep crystals from forming on the side of the pan. VERY CAREFULLY pour the sauce into the bottom and onto the sides of the flan mold. Be careful because this sticky stuff carries a wallop of heat (my phrase, not hers) and will burn you badly on contact. Make sure the caramel coats the sides of the flan mold. To make and cook the flan: Add water to a large pot or pan, and bring it to a simmer. You'll want enough water to come about halfway up the side of the flan mold once it's in the water. For the filling, mix: 1 c eggs 1 c milk 3/4 c sugar 1/3 c port She uses a mixer for this. I don't know how important that is, except to make sure the mix is truly well mixed and smooth. Pour this mixture into the caramel-coated pan. Put the lid on the pan, and seal it. Lower the pan into the simmering water. Simmer about 15 minutes, until the flan is cooked. (It's done when an inserted toothpick comes out clean. Clearly, the mold lid has to removed for this test.) When the flan is cooked, remove the mold from the water and allow it to cool. When it's cooled, VERY CAREFULLY put a plate over the (unlidded, see previous note) mold. Flip it over so that the flan comes loose from the mold and onto the plate. Spoon the remaining caramel sauce over the flan. Serve. [All this makes me want to (a) get one of those molds; (b) make the flan; (c) start messing with the recipe. Port sounds lovely, but what about chocolate? lemon? framboise?]

How does the Pullman pan affect the texture? I imagine the bubbles being smaller because of the confinement of the loaf. Is that considered during the scaling-up process?

In case someone else wishes to be enabled, here's the small aluminum version: Nicul Portuguese Flan Mold (eG-friendly Amazon.com link) which, I might add, is not dishwasher-proof. Here's one provided by Bene Casa that includes the double boiler and flan pan, claims to be dishwasher safe, but does not seem to have a locking handle: Bene Casa Double Boiler Flan Set (eG-friendly Amazon.com link). BTW, @DonnaMarieNJ, there's a sort-of recipe for the flan in the description under the first link. It looks as though it's taken from the YouTube video linked above.

Yep. Dang, I may have to buy that mold!!

Whatcha gonna do with those poblanos, @Shelby? I do hope you'll report back on the mango oranges when you get them. I've never heard of them before now.

Thanks for the description. What happens to the stomach and intestines? Also, how salty is the salted water into which you put the meat? Am I correct in thinking that's for a food-cleansing purpose? (I never thought to do that with deer meat.)

Going back to your first post: Does a doe ever reject a bunny on purpose? If so, will another doe accept it? In the case you cited above, did you simply have to put the baby back with the doe, or did you have to hand-raise it after that?

...and strawberry chunks, I hope? 🙃

Thank you for your interesting and thoughtful post. I look forward to more of this topic. That said, I just want to tell you that this particular line made me smile. A lot.

I agree that looks interesting, but it's the Red Butte Hatch Chile cheese that catches my eye! Make room for me! That is a delightful haul from Kerry. I love the looks of the chocolates!

I'm afraid it is. Rough translation / description, please?

I'm so glad there's hope that more photos and discussion will follow! The workshop was over much too quickly for this voyeur reader and I want more vicarious fun!