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sjagielski

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  1. Was it a powder?? If so, it is pure maple with the sugar removed. You will need to add a sugar to sweeten it and balance the flavor. What you can do with it is use maple syrup as your sugar (sweetener) and get a very intense maple flavor. On its own, it is hideous. We use this to brine proteins and give it that intense maple flavor. What is the application?? ← It's for a chewy maple caramel. No, it wasn't a powder. I have added part sugar, part inverted sugar (corn syrup), part maple. But the maple wasn't intense enough so I thought I'd add a bit of extract to make it more intense.
  2. Anyone know of a good brand of maple extract? I just purchased an extract from Green Mountain Flavors called "Natural Maple Flavor" and it tastes like lighter fluid. Any suggestions are welcome!
  3. I've tried those chocolates. They just opened a store on Spring Street in Soho, NYC. All the crazy flavors make them fun to eat, and they are that perfect petit four size, but they're pretty expensive. If I'm going to pay a lot, I prefer to pass and go to La Maison du Chocolate myself. Sometimes I'll go to Marie Belle to get gifts for other people - my friends & family like the unusual designs and the fancy boxes.
  4. I've been looking for a place to buy good tea. Thanks for these suggestions!
  5. I was on my way back home from college for the summer between my freshman and sophomore year at Iowa State. My mom and sister had picked me, and we had resolved ourselves to the fact that we would be on the road for a good six hours. It was soon lunch time, so we stopped at a roadside diner. I believe it was called Country Kitchen, but I may have have been mistaken since it was a long time ago. Anyway, the diner was moderately busy, a small lunch rush, I'd say. But, we were seated right away and shortly thereafter our waiter, a young guy, appeared and took our drink orders. We were starving by this time; conversation was minimal. Everything in the place looked a little weary, worn, and frayed. The waiter returned shortly with our sodas and ice teas, then took our food orders. He walked off through the swinging kitchen doors. We waited, waited, and waited. The clock ticked by. Our stomachs were growling. Half and hour passed. We were just starting to really grumble when the waiter reappeard with one plate of food. "I'm sorry it's taking so long," he said. "I thought I'd give you a complimentary appetizer to make up for it." We gobbled up the potato skins, but this only wet our appetites. We were now salivating. The small clock above the swinging doors counted off another twenty. "Let's just leave," my sister said. As if on cue, the waiter reappeared. "I'm so sorry it's taking so long," he said worridly. "What's the hold up?" my mom asked." Instead of answering her question, he said, "You're food will be here in ten minutes, I promise." Again, he vanished into the kitchen. Ten minutes ticked by, then twenty. No one was eating in the restaurant, but the strange thing was that no one looked annoyed - at all. Everyone was just talking and sipping their colas. "Are we in a Twilight Zone episode?" I said. We looked at each other and realized that were were suddenly a bit creeped out. After all, if we weren't in a Twilight Zone or characters in a Waiting for Godot-esque play, what were we doing here? And more importantly, what was going on in the kitchen? We didn't want to wait to find out. We left quickly, but not before we realized that we'd wasted a good portion of our day at this mealy diner. McDonalds does occasionally serve a practical purpose.
  6. The only reason I could possibly think that it would take someone 8 hours to make a ganache is if the chef is infusing the cream or milk in the morning and coming back to it in the evening to finish it off. Otherwise, it's puffery for sure, unless, of course, the chef is has his own cacao trees out back.
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