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annachan

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Posts posted by annachan

  1. Yesterday, I was in my new Trader Joe's and bought a container of bocconcini, mozzarella balls packed in water.

    I put them into a salad and used a vinaigrette on them but they didn't really absorb the taste ...

    Should I melt them on something?

    Should they be marinated?

    So, my question here is in what way are they best utilized to enjoy their fresh, creamy taste?

    About an hour before you use them, marinate in a pinch of Kosher salt, pepper, a crushed clove of garlic, two teaspoons of lemon juice and two tablespoons of EVOO - they will never taste better.

    YUM!!!!!! I would be tempted to add some chili flakes as well....

  2. I had the same question before and someone told me about Plugra, which I was told is 82% butter fat. At about $2.69 a lb at Trader Joe's, it's a great price. I used it in my truffles this past holiday season and they turned out great.

  3. Anna, with the box completley closed like that, I'd sure go with your signature delicious toffee she already loves. That's a warm & fuzzy no brainer win/win. Ring the nostalgia bell. There's not an equal visual bang to balance the labor involved in doing heart shaped toffee. Umm, put a coupla heart shaped chocolates in there on top. Do you FedEx???  :biggrin:

    Edited to say: Because by the time they open the box, they're gonna be eating 'em or closing the box back up for later enjoyment. If these were going on a tray or in see through packaging, knock yourself out. But I'd hate for you to knock yourself out and not get/have the beauty out there able to be appreciated for all it's worth.

    Just some toffee in the chair thoughts.

    Sounds great. Toffee inside the box it is. Maybe, if I have the time, make some solid chocolate hearts and wrap in candy foil and place 2 on each chair.

    Thanks everyone for your help.

  4. heart shaped butter mints. Kills 2 birds w/1 stone. Won't have to worry about bad breath!!plus, easy to make and can match her colors. non perishable unless left out in the moisture. And a box small enough to be a place card holder wouldn't hold much of a larger treat i.e. truffles, but smaller mints/chocolates would be enough to be a real gift.

    edit: spelling, as usual

    Got a recipe?

  5. How is the breakfast at Hard Knox?

    We almost went there the last time we were over.  The wait at Just for You seemed a bit hopeless.

    Unfortunately, no pancakes at Hard Knox, which I was really in the mood for, so we opted to wait.

    We went there once for brunch but I ended up with a lunch item. I wanted grits so I just asked to subsitute grits for one of my side dishes.

    To be honest, I'm not that impress with Just for You to wait in line for a table. The beginets are good as they come out pipping hot. If I see a line, I tend to just head over to Hard Knox. The downside is that Hard Knox opens much later. I think around 11am.

  6. One of my dearest friends is getting married in the fall. I've been asked to help with making the favors.

    She saw these cute boxes in the shape of chairs which double up as place card holders. We're thinking some sort of sweets to fill the boxes with.

    My first thought was heart shaped truffles. However, I'm worry about them being perishable. Any thoughts?

    Another idea would be heart shaped marshmallow. Either coat w/ toasted coconut or covered in chocolate. Perishable?

    What my friend really likes is my almond toffee. That would eliminate the perishale factor. If I stick with that, any idea how I can make hearts out of them? Anyone know of special molds I can use?

  7. Panini grill - I would recommend my Cuisinart Griddler (GR-4). Floating hinge to adjust to the thickness of your sandwich. Non-stick and removable plates that are easy to clean. Double as a griddle.

    Priced @ $129. I got mine from Bed Bath and Beyond and used a 20% off coupon.

  8. A big pot of greens! Yummy rice porridge!! :wub:

    Oh wait, soup....split pea is great w/ a nice ham bone. If that's too much trouble, just make a stock of the bone and add a bunch of vegetables. Vegetables of my choice: onion, celery, tomato, carrot, cabbage and potato.

  9. Someone is having a party on New year's eve and asked me if I knew how to prevent the chocolate in the fountain to get thick with the cold .The only thing  I can think is adding more cocoa butter to his chocolate or using one of those chocolates  made specifically for fountains .Any other ideas ?

    Another question was adding alchol to the chocolate and  I thought that wasnt a good idea because it would thicken the chocolate etc etc.Is that possible ?In any form?

    Thank you again in advance :biggrin:

    You are supposed to add oil or cocoa butter to thin out the chocolate anyway. Once you get to the consistency you want, the fountain I have actually keeps the chocolate warm so you don't have to worry about it getting cold. Check and see if that particular model has a heating element.

  10. At the restaurants where they serve Cantonese BBQ, Char Siu is usually served room temp/luke warm when order by itself or over rice/noodle. And Char Siu at the BBQ places are usually day of. Sounds like the restaurant you go to may not be serving fresh (day of) Char Siu if it requires heating up.

    At home, if we can't finish the Char Siu and have to refrigerate it, there are several ways we heat it up if it's not put into noodle soup or fried rice. The way my grandmother used to heat it up is to stir fry it in the wok. She didn't put it into a sauce, but would add a little soy sauce and sugar to the Char Siu. It produced a nice caramelized flavor. If you don't want to add anything at all, we sometimes heat it up in the oven. That could run the risk of it drying out if left in for too long or if it's sliced really thinly. If in a pinch, there is the microwave, though not something I recommend.

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