Kerry Beal

I think diluting it would probably work out just fine - it is distilled with the herbs/berries etc - then the distiller adds the water to dilute down to the proof that they are selling. I suspect it tasted wrong to the person who first discovered it because it wasn't diluted. If I had a bottle I'd likely dilute to 50% ABV which is an ideal proof for cocktails I find.

Yes - they also said it required a fair bit of cooking and would have the texture of calamari (and I suspect they meant the calamari you get that is little rubber bands) - perhaps a place for pressure cooking!

I suspect 'chewy' requires a bit of gluten development. With only 1/3 cup flour with the rest replaced by almond flour that might contribute. Perhaps try a batch with 1 1/3 cup of flour or 1 cup flour and 1/3 cup almond flour and see what that does.

As part of this thread I think that someone should attempt to reproduce the effect.

First I've heard of it! Wonder if it's too late?

When I asked about flavour - they did suggest that like tofu they take on the flavour of what you are cooking them with. Not a rousing recommendation I'd say!

Funny you should mention sea cucs - lookie what I saw at SIAL the other day. Never did go back for the tasting because I got distracted.

So the addition of the butter should help soften the chocolate - but I'd probably still score the chocolate topping to the size I want before putting them in the fridge. If you can pick the chocolate off, add another layer and score before refrigerating - these Nanaimo bars might be salvageable if it isn't too late.

What are the ingredients in your chocolate layer?

Ran down to Buffalo yesterday to have lunch with @patris. She chose Rancho's Latin Food for Venezuelan fare. Ranchos beef and yucca for me. Arepa for @patris

Had that same thought

Great topic Bentley

She makes fabulous cakes!

So I have this lovely Maple Vinegar I just pulled out of the barrel and decided that it needed to play a part in todays meals. Sautéed some onions and red peppers, an anchovy fillet and garlic. Deglazed with some water and the vinegar. Mounted with a bit more vinegar and butter. Browned a sous vide pork chop.

Had dinner out with hubby last night at Sakai - leftovers reheated today at work. Brought along some eggs and cream to make pots du creme sous vided for an hour then ice bath

It's already quite pleasant and I suspect it will develop even more. Of course there isn't a whole lot of it.

The next batch has been started with the lees of the last.

Past it - I filtered it today. Haven't tasted it yet though. Ok - tasted it - not too bad!

Here is the little Unicorn minimill that I travel with.

Out of sight - out of mind. For some reason the topic of maple vinegar came up while @Anna N and I were out driving around yesterday. I actually remembered to check it when I got home (of course the date I was supposed to check it was in February!) It's lovely - strong but balanced nicely. Filtering a bottle for sharing. The sludge is going back into the stainless barrel with some red rice rum at 55% that I found in the living room and a couple of cups of maple syrup that I had left over after some bourbon barrel aging experiments. Looking forward to the Spinzall so I can clarify in minutes!

Dishwasher salmon was around long before the Surreal Gourmet. I recall my folks doing it for a dinner party when I was a kid.

Vaguely recall this one when it happened.

Silicone lid - brilliant idea. Useful in so many ways - I'm going slip one in my travel bag. The Viancin ones are expensive (though Anna N and I found a collection of them in a clearance bin recently and added a few sizes to our collections) so I'd rather take along than try to buy when there. I have a little IR thermometer in my purse already. I've been in the habit of hitting thrift stores to get things that I want to use while away and leave behind. That might include tea pots, cups, knives, cheap cutting boards, pots and pans, real knives and forks so I don't need to use plastic in my room.

I would only ever use this Rösle pie and cake server - it gives me the choice of serrated or non serrated depending on whether I'm cutting pecan or fruit pie.

Would you consider taking along a Joule with a power adapter?