rooftop1000

I made my first ganache and first mousse yesterday...I seem to have oopsed on the mousse but melting rechilling and rewhipping worked. It was white chocolate to fill a chocolate cake which was topped with dark chocolate ganache This morning leftover ganache became hot chocolate with a big dollop of white chcolate mousse floating in it tracey

If you want to see some of the black walnut fun..... http://forums.egullet.org/index.php?showtopic=56827&st=90 post 105 I just stomp on them then pick off the nasty bits with gloves on. Everything I found said to rinse them or soak them well then put away to dry for 2 to 6 weeks. When you want to crack them soak for an hour to soften the rock hard shells...also if they float at this point they are empty shells. I had one a few weeks ago toasted up in butter in a pan It was pretty nasty, will try again in a few weeks then the animals get em for christmas dinner. tracey

I am going to have a grilled cheese and bacon sandwich in a few min but I have just found out that leftover dark chocolate ganache makes amazing hot chocolate which is even better with a huge dollop of left over white chocolate mousse stirred in.....mmmmmm tracey

Since this one left the best scar....age 12 - Swansen frozen pot pie Had the brilliant idea that if I took the crust off the pie and put that in the toaster oven ...and the pie in the microwave I could eat much faster without a soggy crust. So first ya grab that 12 inch serrated pointy knife, then you point it up under the edge of the crust and ram it through your palm. Then you wiggle the knife out past the big serrations and scream for mommy with a palm full of blood. It was snowing ...no stitches for me. tracey

dont forget the bacon bread pudding mentioned on Daniels pork thread tracey

So...I would like to take this opportunity to say good bye you have all been wonderful....Yes I am assuming a slow and painful death coming on Potluck lunch was today. I brought in my giant vat of baked ziti and promptly refridgerated it. Enter the carved turkey, the roast pork, the rice and beans, the tossed salad, the potato salad and an armada of pies, all carefully placed on the table in the back of the office, AT 8 AM. Fast forward 11:30am the turkey is hauled off down the hall to the microwave...I wait about 15 min and head off to nuke the ziti...at some point the pork has joined the ziti and turkey on the microwave line. 10 min in the nuker...stir well add more cheese to the top, punch in another 10 min, sneak out for a cigarette. By the time I got back all was on the table with a line of 20. I joined the line took my plate of salmonella soufle and ate it all. Washed down with Pineapple soda, apple pie, cheesecake, and ice cream. So food poisoning? probabley. oooh but what kind? It was all very tasty tracey

Its the damn juice....did we drink all that juice as kids?? Cranberry juice was nasty, orange juice was tart, and apple must have been expensive because I dont remeber anything about it. To get me to drink OJ my grandmother would mix it with seltzer to cut the flavor...would also cut the calories. From bottle to sippy cups and onward kids are having hundreds of calories a day in juice. If I cant chew it or get buzzed from it I dont want calories tracey chubby kids mom

Next time the gold pineapples are less tha 6 bucks I will try it....I put salt on watermellon sometimes. tracey

Tonight we had what we alternately call burritos or fahitas because it contains ingrediants for Both. Skirt steak marinated with worster, lime and Franks hot sauce pan seared...sauteed portabello mushrooms and onions...fresh guacamole...raw onions...tomatoes...lettuce...refried beans...cheese...salsa and warm flour tortillas. Put this whole mess on the table and roll your own tracey

I just might have something for Y'all by Wednesday evening. My first office job in 17 yrs we are having a potluck lunch. I am one of maybe 4 white persons in an extended mail services dept. I have very high hopes for a hell of an international take on Thanksgiving. Now I just have to figure out what to put my baked ziti in that is microwavable. ...I am actually considering browning an apropriately sized pile of mozz so that I can stir the pasta during microwaving and drop the cheese on top near the end. Or maybe 2 small pans or should I whip out a torch in the mailroom...or maybe just make penne with vodka sauce.

Corinna Dunne "French toast. Just beat the eggs with a little cream (or milk if you prefer) and sugar. Add some flavouring if you like eg a good vanilla essence or the grated zest and some juice from an orange. If you like it “posh”, add in a dash of Cointreau. Soak strong, preferably day old white bread in the egg mixture, melt some butter on a pan over a medium heat and fry until both sides are golden. Serve with warmed maple syrup and a generous slice of butter on top." If you want to fancy this up for dinner even more stuff it. Make cream cheese and jelly/jam/preserves/marmalade sandwiches then dip the whole sandwich and proceed to cook. I like this with peach or apricot preserves myself, but if you want to go overboard there is always apple pie filling tracey

I have been looking for the flour/sugar part of that since my school papers disapeared a decade ago tracey

I spent 15 yrs serving the LWLs now I am temping in an office. I cant wait till I get a slow day and can do lunch. I may actually manage a lunch with my daughter next week during work...regular people get a lunch HOUR not 2 bites of a sandwich in the store room tracey

halbtrokken gevurtsraminer...actually I just like saying that champagne to cut the syrup feeling tracey

Also from girl scouts....cant forget about desset, and not smores. If you cut the top off an orange and carfully remove the pulp, you can pour in cake mix ...replace the top and bake near, on or in the fire...and baked apples stuffed with sugar and cinn wrapped in foil...and baked potatoes in the coals wrapped in foil, grilled cheese in foil packets too... we did love our packets. And more modern...you can take some frozen boil-in-bag veggies they are even ice for the cooler for the first day tracey

I attended culinary school (translate didnt finish) Worked professionally for 18 yrs mostly breakfast/lunch and catering. Only when trying to impress a stranger that I would never see again did I ever call myself a chef. I now work in Literature Resources for a pharmaceutical company A/K/A collating sales lit in the mail room. One chef I worked for called me chef, it was nice. tracey

now would anyone believe that I stripped all the bark from a fresh cut cedar tree with a GINSU knife then went in and cut a tomato???? ....bolster I always forget what that is called Hate em ....dont put you Henkels in the dishwasher...ginsu yes henkels no ....I love my ginsu, love the henkels too tracey

I checked with hubby about the lemon sole and he made a "Homer" noise...the fish was perfect vanilla carrots are insane and what is to complain about mashed potatoes smothered in chunky lobster gravy. I think we will be going back. T

From my personal Yahooing most pastry recepies say ...Finely Minced...so do the bird feeder ones tracey and if you want to take a lovely drive north 30 miles I will sample your pies

Ahhh yes weiner man doesnt look so lonely anymore...still disturbing but no longer lonely T

Innocent vulture here...hey we did leave some dessert for you....All of the above of course served with a fine assortment of beverages I believe at least a bottle per person with a champagne toast in honor of Ejebud's (eric) new culinary venture Amazing Hotdogs. We hoisted ourselves up after dinner for a quick ride down the block to check out the new space in Verona and he seems to have chosen well, great location and nice clean store. Untill we meet again... tracey

Chez Josephine in the village apps escargot, brandade, crabcake - mains 2 orders of duck 1 filet mignon no wine no dessert $96.00 Stopped for icecream back in NJ another 10 bucks dont worry I made up for the "no wine" tonight tracey

hey we had that too last night actually we had choices ranging from leftover ...spaghatti in garlic oil, fried pork chop, roast chicken, pierogies or hot dogs. I had pork chop and spaghetti, himself had hot dogs and pierogies, I guess he will have the chicken for lunch Saturday...I am going out tracey

YEEEEHA ...until tomorrow mr restaurant owner tracey

Ginger would be great with the baked goods...maybe grind up some crystalized or candied ginger....or 5 spice powder... hmm ginger does sound good tracey