gfron1

In my ongoing Jumanggy Collection, I present the growing years: Here is ube / purple yam. A new food in my repetoire. And here is Ube Halaya which is a sweetened ube paste. I surprisingly like this: Ensaymada spruced up - a sweet dough coiled with 99% Cluizel and Meyer Lemon zest, sandwiching jackfruit ice cream.

The early days continue... Turon: Banana and brown sugar wrapped in lumpia wrapper, fried, with 75% ganache. Champorado: Chocolate rice pudding using Valrhona cocoa.

Martin, This is an impressive collection of recipes. I look forward to playing with them. Thanks.

Here is the start of my jumanggy collection. I call this batch - Jumanggy: The early years Avacado Milk Shake with Basil and Palm Sugar Palitaw (rice flour boiled cooked with sugar, sesame seed and coconut Steamed Palm Sugar Custard with star anise and cinnamon

Wow - a work of art! I'm sure yule make them very happy.

Rob/gfron1, sounds like a great party. Your chapati naan is gorgeous, how did you make it? Thanks. It was a great party. You know its a good one when someone who you don't know, who wasn't there stops by to tell you they heard the party was a hit. I used Yamuna Devi's (The Art of Vegetarian Indian Cooking) recipe for Chapati. Just chapati flour, melted ghee, salt, water, rest, roll and and pan grill and brush with more ghee. I was supposed to puff on a flame, but didn't.

I have to give Ling her due... Ling's Brownies!

In some parts of the world its Friday already...Let the games begin! BTW, my ingredients won't even arrive until late tomorrow, so I'll be pulling up the rear (so will my friends after they eat all of my desserts!) ["Long time lurkers"...time to come out and play ]

Mine has been unrefrigerated ever since I got it...just like my butter. I'm still alive as best as I can tell, so my guess is yes.

The tamal fans will throw corn husks at me for suggesting this, but I'm wondering if you can't make a sort of lava cake in the form of a tamal. I remember doing a lemon blackberry lava cake type thing before (have no idea where that recipe is but I think it was in Cooking Light). But imagine a lemon pudding dough with blackberries inside, then wrapped in the husk, then steamed. Cool to room temp, unwrap, and gently pierce the masa layer and have lemon blackberry ooze flow out. Whew!

The chicken was the easy part. I cut each breast in half horizontally, and flattened them just a bit on the thick sections. Rubbed tandoori blend all over. I had bought 1" wooden dowels at the hardware store, which I soaked in water. Rolled the chicken around the dowel and skewered the seam. Grilled and then removed the dowel and skewer and the shape held. I was going to use cannoli forms, but a customer bought my last set from my store - and the dowels worked just fine (and cheaper than the forms that I sell ). The mousse I did two ways. For both I made my basmati 3:1 Liquid:Rice using 2 cups coconut milk and 1 cup broth. Added some clove and a bit more salt. Cooked the rice till all of the liquid was gone and let it sit til room temperature. I wanted to try two techniques, so for the first technique, I just put that in a food processor with cream and a bit of coriander. For the other technique I whipped cream, and folded in the basmati paste. The latter was lighter. The taste was the same in both. If I did this again (which I may), I would use a smaller dowel (3/4") since the whole meal was just too much food and the basmati ended up dominating the plate - not a bad thing, but not necessary either.

You say that, but then look at the post right after mine...puts me to shame Here's the topic on sodium alginate. Fun stuff...used only to impress friends who don't know what it is And, the chai was supposed to be a sodium alginate ravioli, but I couldn't get it to form, that's why I have two rounds of caviar in one meal.

I love the idea of blackberry tamales (hummingbirdkiss - we truly have similar dessert tastes!). I would suggest infusing lemon into the masa or adding lemon curd pudding.

I just made some tonight! From Yamuna Devi's The Art of Indian Vegetarian Cooking.

This one is for Lior Curry Marshmallow Project #3 For an Indian meal I made. Fresh coconut scoop with chocolate caviar, Cinnamon dacquois over chocolate pastry cream, and hot chocolate with cinnamon, almond and vanilla, with a big swirl of madras curry marshmallow - man I love this stuff!

Its so rare that I cook dinner anymore, but with my spouse gone what's a guy to do except throw a party! The whole meal evolved around an idea I had a few months ago to do a cannoli style chicken tandoori filled with basmati mousse. Here's where that idea ended up: I found some great Indian themed cocktails here on eGullet. First was the Amrit (Bourbon, lemon, palm sugar, vanilla) modelled by Mason my sous for the evening: Then Patrick, our community's top realtor helped himself to a Jadoo (Gin, mint, lime, sugar, tonic): Then it was my turn. I prefaced the night for everyone that it would be experimental (my way of saying, some of this may suck). The first course was an amuse - chai tea caviar (sodium alginate ceyon, set in warm honey, sprinkled with brown sugar and chai masala adorned with chai ice). You'll see it wasn't my best sodium alginate - but they didn't know any better: For the bread course, I prepared homemade chapati naan with tomato chutney: A nice cucumber, strawberry salad with a mint, walnut oil, orange juice dressing: The entree was the tandoori chicken filled with basmati mousse. The plate include alu ghobi (cauliflower, potato, tomato) topped with kadaif, sprinkled with chat masala (finger lickin'), a ghee fried turmeric rice patty with browned ghee butter (tapioca maltodextrin), dressed with more chat masala and saffron oil: The cheese course was homemade paneer fried and topped with a walnut (we were very stuffed at this point): And for dessert chocolate caviar on a fresh coconut scoop, cinnamon dacquois over chocolate pastry cream, and a hot cocoa with cinnamon, almond and vanilla, with madras curry marshmallow. We were stuffed, but happy!

I have the book Grand Finales: The Art of the Plated Dessert. I don't find the recipes that helpful, but as a non-schooled dessert maker, I found the discussion of the "movements" very useful: New-Classicism, Minimalism, Illusionism, Architecturalism, Impressionism, Modernism, Performance Art, Eclecticism, Fusionism. I definitely lean toward an affinity for architecturalism which is why I would want lift in that dessert. Its a book worth checking out from your library if you haven't already seen it.

I have two glass display coolers (for a different use), and my recommendation based on that comment is when you find a machine that you like, call your local refrigeration expert and ask them if they think they could remove the compressor and relocate it outside or up in your attic (if you have one). The heat caused by these things can be oppressive if not a pain. Doing this also eliminates the noise of the compressor. I also have two horizontals, which I don't like and have been trying to sell forever. Apparently I'm not the only one who prefers upright. Mine are True brand, but I don't know what will be available in your region.

Thanks for the responses - both helpful in that they led me to www.PinoyGrocery.com. That was the only online store that worked and shipped frozen or produce that I could find. My order is on the way!

Geez...I can't find anything online which may be why no one is responding. Anyone want to go shopping for me Oh the curses of small town life.

I've got a theme already picked (different from my first post), but I ain't tellin' - Its a surprise!

You might find some useful info in these topics: #1 #2 #3 #4 #5 Countertop cases

It does sound good. Please post it in RecipeGullet.

Job well done onehsancare (and everyone who helped brainstorm). Of course they appeciated it - I'm sure its rare that they have someone care enough to go through the trouble to do something this special for their dietary needs.

Wow! What else can you say to those beauties!