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  1. A decade of canelé obsession: Please help with cannele recipe
  2. Got some Ruby chocolate from Trader Joe's and made some goodies for my Valentine. I tempered ridiculously small amounts of both chocolates by nuking and seeding, with reasonable success, piped from zip bags onto parchment and threw some crumbled freeze-dried raspberries (also TJ's) on top. Very amateurishly improvised but I was pleased with the result.
  3. Available at Trader Joe's, if that's accessible for you.
  4. If you haven't seen it yet, don't miss The Terrine Topic, including many awesome projects by @Baron d'Apcher. It's a veritable museum of terrines!
  5. I bake my pumpkin pies (at home) on the bottom rack on a preheated heavy aluminum griddle but it sounds as though that is not applicable to your conditions. I agree that the dough may be moister than necessary. My crust has the same fat % (I use butter) but only 28% water.
  6. Yet again I forgot to photograph the cookie platters for our holiday party, so I made a demo plate for (virtual) sharing. We keep making the same assortment year after year because we can't agree to cut any of them. Sugar cookies (vanilla + lemon); Ginger Spice; Pistachio Cranberry shortbread (+ orange); Coffee Snaps; Spritz (vanilla + almond); Golden Bars (brown sugar & pecans); Meringues (peppermint + mini chocolate chips). My daughter made this batch of meringues so tiny that it's tempting to grab them by the handful. We will not discuss how many of these cookies made it back into the tins.
  7. Fernwood

    DARTO pans

    I must have gotten six emails from DHL with that phrase and I giggled at every one. (easily amused, I guess)
  8. Fernwood

    O Cafe NYC

    Thanks, Paul. I have read your underbelly posts about coffee and coffee ice cream with fascination and I will be interested to hear what you have to say about the coffee at O Cafe.
  9. I have heard the same saying with "electricians" for "mushroom hunters". Both versions make sense to me.
  10. Anyone familiar with this little joint in the Village? I assume some Brazilian roots because of items like pao de queijo and brigadeiros on the menu. I would love to know about the coffee in the latte my husband brought me--such a bright flavor, not at all like typical espresso of my experience. At home in CT we have access to a pretty great local roaster with quite a range of coffees. I wish I knew about the coffee in that O Cafe latte so I could try for something similar from Willoughby's.
  11. The link in the first post doesn't seem to work for me(?).
  12. Fernwood

    DARTO pans

    Now that DHL has made contact they have become my most constant correspondent. I think today's second email was to notify me that my package has cleared customs in Miami. I particularly enjoyed this line: "Description: FLYING PAN STEAL" 😉
  13. Fernwood

    DARTO pans

    Any joy? Email today from DHL says mine is scheduled for delivery next Monday.
  14. I feel the same way and I have wondered if it's one of those things where there's a genetic variability in being able to smell a particular aroma compound, or at least in how intensely it's perceived. Papaya never did anything to hurt me but I couldn't stand it as a kid, found it rather nauseating. It wasn't something I was routinely exposed to growing up in New York but we went to the Bahamas once when I was around 11 years old. Every morning at breakfast I would say No papaya, please--I'll just have the second course (no memory of what came after the fruit) and every morning they served me the papaya anyway and I had to sit there and smell it until it was removed. Ick! Green papaya is fine in SE Asian food but I guess those Bahamian ones were nice and ripe....
  15. Where I live it's much easier to find a selection of balsamic vinegars than it is to find white grapefruit. Wish I could grow my own!
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