gfron1

I would say its very comprehensive and very accessible. If you're looking for a dictionary this may be it. I was looking for more. I was hoping to learn some new techniques possibly. Its a good book, just not what I wanted.

That's a lot of fun - was it good? Was there any of the jackfruit smell or just taste?

So here is what two goats looks like straight from the butcher. Its the box on the bottom right. And here's how they look out of the box.

Nectarine Buns This time I steamed the buns which were extremely good. DON'T BAKE YOUR BUNS! Before I steamed them I had pressed them in my mooncake mold which made them even cooler.

Barry - check out THIS topic and see if it is what you're looking for.

Thanks for the tip. Its kind of small - maybe in a skillet with some veggies? As a not-so-meaty type of guy - do I have to clean it or anything?

Not that this topic is about the business of buying goats, but, it is since finding a balance between the higher priced local meats and the value of factory meats is important. I naively went into this thinking closer and smaller would translate into a decent deal. Not so much. Here's my price breakdown now that I have my two goats back. $167.35 Cost of goats for 167 pounds total $10 Delivery fee to slaughter house $156 Processing fee - this doubled. I was quoted the price per as price for both, but its $78 each $333.35 Total cost My invoice showed 61 pounds (37% return on total weight) I ended up with 42 pounds of meat (25% return on total weight) The difference in weights is the difference between carcass (minus skin and innards) and packaged meat. I was told to expect a 50% return more or less...well I got much less. This makes my cost per pound average $7.95. Not the end of the world, but I was expected closer to $4/lb, so its disappointing. A few thoughts. I noticed that as this topic evolved, I switched from process to butcher to slaughter. In the end they are only words that we choose to give meaning to (my spouse hates when I go post-modernist). Butcher is probably the term that I think is fairest. I received the heart, tongue, liver and kidney. I'm planning on making sausage with those parts. I'll thaw some of the meat and work on a recipe for this weekend. I'll pontificate on my feelings about the death of the goats later. Right now between sticker shock and annoying employees, I don't really want to think about it all.

HERE'S a topic on infusing fruit flavors, although not exclusive to strawberries.

That's what I'm talking about - thank you for posting the before and after. Beautiful!

HERE'S the link to the topic. And, HERE'S the original topic will worth bumping back to life. This technique is for those of us with abyssmal or emerging piping skills. Its near fool-proof. My learnings that have made it fool proof - make sure there are no wrinkles in your liner and pipe a not so thick mousse very generously to eliminate air pockets. Do all of your baking in an 8" spring form. Then assemble your cake upside down in a 9" spring form (you can obvious adjust larger or smaller). Line the bottom with plastic wrap, and I also used cake collar on the sides. I then filled the bottom (soon to be the top) with a layer of mousse, added the top layer of cake, mousse, cake and so on, all the while filling the sides with mousse. Freeze that sucker hard! In the link above you'll see a cool technique of indenting the top and filling it - could have been a neat effect on this cake too, but I opted not. Then unmold your cake and coat it as desired (poured, sprayed, nothing). T2C - These are some of my favorite flavors. I went subtle with everything except the cinnamon which had 2 heaping tablespoons in that little disc. I threw the cinnamon in the oven until it was smoking to really punch the flavor out hoping it would fight its way through the ultra creamy mouth-coating mousse. I was suprised at how many people commented on the power of the rum, which was no more than one tablespoon in the whole thing (tea totalers!). The curry was very subtle because I know from my past curry experiments (marshmallow, etc) that many in my circle don't care for it in their desserts. But, it was my cake, so I wanted some in there. I called this Raj's Express after a friend of mine from back in my Purdue days.

Thanks Alana. My super high-tech sphere merging skill...hold them above the stove burner until I saw them soften. My mistake was to soften only one side instead of both - so I put one soft onto one jagged, and should have gone softe to soft. It definitely was fun to make and to force myself to pay more attention to the decorative details - something I usually make secondary to the unique and interesting factors of my creations. I sure appreciate the compliment

I used Amernick's recipe and it was not overly sweet. It was not set up enough for my liking, but perfect for pouring in a cup. I liked the grapefruit tang with the sweetness of curd.

Almost lemon....Grapefruit Curd in Black Sesame Shell.

I don't blow eggs. I eat them! There are a few that are super special that I'll try to save including one from a local artist who has international fame - its the one with the wings.

...for your birthday, its assumed by everyone that you'll make your own cake and no one should bother even trying: And, when all of your friends bring you eggs to bake with for your birthday. I ended up with over 70 eggs including some monsterous goose eggs.

Here is the baked version of the nectarine buns. I have some more in my freezer to do the steamed version. I didn't so much care for the baked version.

I love how puffy your macs are. Thanks for posting the pics.

This is my birthday cake to myself. The base is a burnt cinnamon dacquoise with a hint of madras curry. Two layers of chocolate genoise brushed with rum syrup. Surrounded with mango mousse - italian meringue style. Coated it milk chocolate mirror glaze and decorated with 64% Cacao Barry spheres, domes and funky stuff. My analysis - technically, this is the best dessert I've ever made. The dacquoise and cake layers were perfect. The mousse was the best best I've ever made as was the glaze. The mousse and glaze had gelatin, and I often will have too much, but these were both perfect, meaning, they held up but you wouldn't know there was gelatin in there. I need to get better at pouring my glazes so I get smoother sides, and I need to figure a way to seal my sphere seams better. And for those who care about such things, I used the upside down frozen cake technique that the US pastry team did when they created the orange exotic cake. Works like a charm every time.

Well...what do you think? Does it look like the sketch? I made a few last minute artistic adjustments, but overall its exactly what I was planning on doing. I'll give the details over in the Daily Sweets topic.

I'm not a big red meat eater anyway, but I can always find a used for ground. Also, my previous experiences with bison is that it will be a bit tough. And, we're talking a lot of meat, so I'm sure that I'll have more than enough other cuts. And lastly...I'm a really lazy chewer, which is why I don't eat much red meat.

I had the Vosges ones and they were no where worth the money you paid. But, that said, I do think corn, salt and chocolate are friendly bedfellows.

Hi WandaSue. Go to the bottom of the page and use the Search this topic box. I found THESE responses that discuss your request.

The bison are a mystery to me still. I will be talking more with the rancher this week to get all of those types of details. I did just find out (this is a real-time account) that the goats were loaded up for their trip this morning.

Mine are both seven months. Becky, the rancher, believes this is the best age to balance getting the most meat, but keeping it tender and young. If I had picked the pet goat that I posted on the first page, I'm not sure if that would matter to me. I think they're all cute. I can get past the cute factor. To me its a matter of: 1) did they live a good life up til that point of death, and 2) was the death fast, non-stressful, and painless. These are goals to me, not absolutes, but certainly make it easier for me to send that cut order into the butcher.

John, How is this different from an Aga oven? Is it the ability to stop cooking and hold? I'm not completely familiar with Agas either, but I've heard about some amazing cooking going on with that. Maybe this is even more precise. Looking forward to seeing your outcomes.