enurmi

Ugh, hate it. But worse? "Pirate's Booty" white cheddar popcorn. It literally makes me sick to my stomach; instant gag just thinking about it.

I use just a little in lieu of vanilla in a shortbread recipe, then top with strawberry jam.

Thanks guys! I did know about RecipeGullet, but I figured that my "recipe"/formula wouldn't be of much use as anything other than a discussion piece. It takes some feel for the dough to know amounts, and since I didn't measure anything, I just thought it would be interesting to compare/contrast with the different ratios of sugar etc. And SRHCB: Chocolate chip cookies without nutmeg? Heresy!

Lately (the past 2 months), I've been on a quest to find the perfect chocolate chip cookie. I have gone through pounds of butter, hours of my time, and countless iterations of my recipe. And by golly, I think I've got it! Soft without being too chewy, lightly crispy on the outside, perfectly golden-brown and pretty, filled with chocolatey goodness, and good tasting cookie part. I thought I'd share my formula (sorry, I don't measure precisely) here if anyone's interested and ask you all to share yours, if you can. 1 c butter scant 1 c brown sugar generous 1/2 c white sugar freshly grated nutmeg vanilla generous 1 tsp baking soda 1/2 tsp baking powder generous 1 1/2 tsp cocoa 2 eggs flour chocolate chips 375 for 12-14 minutes

Without something to get in between the sugar crystals, they will form no matter what and your syrup will crystallize. I would add the lemon juice first, with the water, and keep a close watch on it; that should help.

I've been thinking a lot lately about vegetables. (Not a sentence I really thought I'd ever utter) Mainly, I've been thinking about those poor forlorn vegetables that "everyone" dismisses at the grocery. So that got me thinking about two questions I wanted to ask the eGulleteers: 1) Just who is this elusive "no one"/"everyone"? 2) What vegetables are universally scorned, but liked by you, and how do you prep them? Here's my list: Brussels Sprouts-- roasted with sea salt or lightly boiled with fresh parmigiano Beets-- roasted Broccoli-- fried in olive oil in a hothot pan, then sort of steamed w/ the lid on Asparagus-- roasted Cauliflower-- roasted or pureed Peas-- fresh english ones, boiled with sea salt and butter Cabbage-- boiled in milk/cream with butter Radishes-- fresh or pickled in rice wine vinegar Zucchini-- fried with parmigiano or baked in anything (zucchini bread, mmm...) Mushrooms-- sauteed

Armchair diagnosis. I've read threads, especially on TWoP, where people said this, and not one of them had a source. I've never seen a reputable news source even insinuate that he was autistic or had Asperger's. And I think that's part of why people dislike him so-- it would be a completely different situation if he had an actual reason to act the way he does, but he doesn't. As an aside, how do you pronounce Asperger's?

Somewhat cooking related-- it happened at a dinner I made. Never, ever bring a just extinguished match back near the matchbook. It will explode. I can just now bend my finger, almost a month later.

Very few products, unfortunately; just the basics. In fact, I'm worried about getting enough molds in enough time! I don't think there would be a way for me to get fondant, and it's probably a little beyond my time and effort constraints right now. Freeze dried strawberries and compound flavorings I could probably swing at the right specialty store. I'm liking the ganache with strawberry puree et cetera in it. Thanks again for all your help! ETA: Two other things I've been wondering about since I posted. As I'm sure you've picked up, I'm really new to this whole thing, so it's really great to have someone as experienced as you to help me! So firstly: if you were me, how much would you charge for the box? Also, what do you think is the best way to sort of 'get the word out' about this? Thanks!

Thanks for the input, Kerry! I've never sold any of my food before, so I'm really just worried about getting people to buy it, moreso than making much money. I'm not sure the people to whom I have access would be willing to pay anything at all for chocolates, so... But I might raise my price-- that was just a beginning thought. About the actual chocolates, I was also considering a strawberry filling for the white chocolate, but I'm not sure how to go about doing that. Ganache I've made before, and the same for caramel, but I've never done fruits before. Also, I get the feeling that a more jam-like, fluid center might go over better than a chewy pate de fruit. But any suggestions would be greatly appreciated! As for the hearts themselves, I was thinking of doing a little red streak of white chocolate or just milk chocolate on the white chocolate ones, some dark chocolate on the milk, and white chocolate on the dark. Any other ideas? I don't think I really have access to any brick and mortar candy making stores. Does anyone know of any in the DC/MD/VA area? Thanks again!

I'm thinking of doing little boxes of chocolates for Valentines Day. I'm really not sure if I'll have any interest at all, but I might as well try! I'm thinking heart shapes, three to a box; 73.5 with espresso-chocolate ganache inside, 37/43 with a creme caramel inside, and white chocolate with an as of yet undecided filling-- maybe a peanut butter, perhaps with dark chocolate accents. Any hints, tips, or suggestions? I'm going to have to ask people to see if I have any interest, and if I do, I'm thinking of charging somewhere around $3 a box. See, they're very small, I'm no professional, and the target market is pretty young.

Just thought I'd update that the chocolates were a huge hit-- everyone loved them! (And the other desserts: Bananas Foster tart and chocolate pudding with fresh whipped cream-- yum!)

Certainly not assault and battery, there needs to be physical harm for that. It could questionably be assault, but only in some states and even then it's not really likely.

Thank you all so much for your help! I tried molding filled chocolates for the first time tonight with some molds my art teacher lent me. I'm sure you all know this, but the rush when you unmold your first chocolate... And looking at it... My chocolate was really well tempered, I think-- it had a really nice shine and snap. I used a sort of amalgamation of methods plus my own-- a bowl of chopped El Ray 73.5 in a glass bowl in another glass bowl filled with instant hot water. Stirred that, then used a hairdryer on high on top to further melt the chocolate. According to my thermometer, the temp never went above 100 deg. Fahrenheit, so no danger. I used the dryer to warm the molds, as per a hint earlier in the thread, poured the chocolate in, dropped it to get rid of air bubbles, and cleaned it off with the other side of a serrated icing/bread knife (no offset spatula). I let it set for a few minutes and, meanwhile, made my filling-- a simple ganache flavored with honey-- which I then poured into a squeeze bottle. Used the bottle to pour the filling up to 1/8" below top, and let set in fridge. Finally, used a spoon to pour on more tempered chocolate to make the bottom, smoothing with the back of the knife again, and let set for a few minutes before unmolding. So thank you all! Here are some pictures: One of the bonbons: One of the chocolates split open (sorry about the fuzziness!): And all of the chocolates: These will be served as postprandial candies at my dinner tomorrow night, and I have to say, the first thing I thought as I unmolded the chocolates (after, "I can't wait to post this on eGullet!") was, "let's do that again!" So, you've got another one hooked... I'm thinking different fillings, maybe some white chocolate....

Mediterranean farfalle cooked risotto with roasted red peppers, parmigiano, and toasted pinenuts. Delicious!

I'm thinking probably ganache-- I've made plain truffles before, but was thinking that a little more flavor or even something non-chocolate would be nice. I'm not imitating anything in particular-- I just want something delicious and not too difficult for my first. Thanks for all the wonderful advice!

Firstly, I am absolutely in awe of all the magnificent chocolates here! I feel a little inadequate about my candymaking skills after this! Secondly, I'm not quite sure if this is the right place to ask this, but where do all of you buy your molds? This will be my first time trying, so I want something simple and not too expensive-- like just the round bonbons. And two other related things: do any of you have a good beginner's recipe for a center, and can any of you direct me to a good tutorial about how to do this? Thanks!

Over at the TWOP forums, there is speculation about hair-cuttery going on, and someone compared a photo of him in confessional without his hood with a screenshot of him with the hood. He has no sideburns with the hood, so many suggest that production made him wear it to hide the fact that they shoot half the confessionals after the episode, and to not spoil any upcoming surprises.

I wouldn't say that's an atrocity... Sure, it's not technically correct in France, but it's come to mean something. It's just like how we now say "The data is," which is technically incorrect. It should be "The data are," but if you were to say that, people would look at you askance. The other way has become colloquially grammatical.

I agree with jgarner-- especially with all the pictures, I'm seriously craving some creamy, crunchy, cheesy goodness... For my part, I have two recipes that aren't really traditional mac and cheese (because I still haven't been able to find a great recipe for it, though now...). I make Fiori with sauteed mushrooms and a basic bechamel plus tons of freshly grated parmigiano, which I then bake at 450. And my other is actually inspired by a dish from an Ina Garten cookbook-- parboiled penne, about four or five different chopped or grated cheeses, an irresponsible amount of heavy cream, and crushed tomatoes. Put into individual ramekins and baked at 500 with some butter on top, and I must say it is fantastic, plus great for cooking for a crowd- put the mixture together the night before and then just spoon, cook, and serve!

You may not be the only one for whom that's true... But I've tried to cut out most processed foods from my diet, so for now, Terra Chips (yeah, they're a concession, but a delicious one at that!), or pieces of parmigiano reggiano peeled off the block (with a veggie peeler or a paring knife). Ooh, or homemade sourdough, heated up, with homemade peanut butter and then sprinkled with sea salt. (or just cut out the peanut butter entirely- yum) Can you tell what I'm eating now?

Sliced leftover chicken breast from last night added to caramelized onions and cooked until hot over quartered fingerling potatoes boiled for 3-4 minutes then cooked in hot olive oil until crisped and then sprinkled with sea salt, plus a green salad dressed with olive oil and lemon juice; it was all delicious! And now for dessert, some 71% Scharffen Berger and avocado-vanilla ice cream (we'll see-- but I LOVE avocado, so I'm looking forward to it!) Sorry, no pics.

Thanks! If anyone wants recipes, I'd be happy to post what I have-- which isn't much, but I can at least give ingredients and outlines of how they are cooked!

Quite an accomplishment, I say. Three and a half months, much anxiety, thoughtful consideration every day, over 12 hours of prep: this is only part of what went into this dinner. *Skip this part if you just want to get to the food* I've always been reluctant to consider myself talented or anything special or proud of my cooking; first it was that anyone could follow a recipe, then it was that anyone could research, or anyone could tell what flavors went together. But I think I've finally reached the point where I can say that I am proud of what I've done, and I'm not going to degrade my accomplishment any longer! So there. I hope this doesn't sound arrogant or anything, but it's just a realization for me, so I thought I'd right it down. I mean, ten courses with NO source recipes is not something just anyone can do without a lot of care and thought, especially at my age, so I'm really pretty happy with myself. Excuse me, again, if this seems proud or distasteful. This has been such a fantastic learning experience for me, and such a huge task, and a such an evolution! *Done!* So anyways, here is the menu of my perpetual thought; I can't believe it's finally done! Japanese Tasting Menu Amuse Bouche-- pickled radish* with caramelized green onion on a sesame-rice cracker ~ Vegetable Wontons with Sesame-Ginger Broth-- wontons filled with mung sprouts, water chestnuts, green onions, celery; broth boiled with a knob of ginger with grated ginger added; served in a chinese soup spoon in a bowl with sesame oil and black sesame seeds, then the broth was poured over it ~ Blood Orange-Daikon Salad-- with a blood orange-sesame vinaigrette ~ Seared Tuna with Vegetable Slaw-- tuna was marinated in a wasabi-soy marinade and then crusted with black and white sesame seeds and seared for 30 sec each side; slaw was similar veggies to the wonton filling cut differently with added carrots and a rice wine vinaigrette ~ Intermezzo-- green tea with shiso** ~ Somen with Enoki-- quick boiled somen with fried enoki on top, a little broth, black sesame seeds, sesame oil, and sea salt ~ Chicken Breast with a Snow Pea Slaw-- chicken marinated with green tea and ginger, snow peas with black sesame seeds and rice wine-sesame vinaigrette ~ Intermezzo II-- blood orange granita ~ Duo of Desserts-- asian pear-green tea gelee; napoleon of caramel-crusted rice-sesame wafers, whipped cream, and ripe pears ~ Postprandial Candy-- my version of candied blood orange rinds *My WF is not very good, apparently, and so I was forced to substitute easter egg radishes for daikon in all my recipes **Same deal, so I used mint instead of shiso Oh, and one of the two guests brough the wine-- a sauvignon blanc which was apparently very good and went well with every dish. The night went off essentially without a hitch-- the dishes were appreciated, I think, and there was only one little mishap, which didn't even have anything to do with cooking. Somehow, after lighting the candles in the centerpiece, the matchbook sort of exploded in my hand, giving me a nice, nasty burn right on the inside of the knuckle of my left index finger. And then afterwards I ate the rest of the enoki, fried up and added to a little somen, sesame oil, black sesame seeds, the rest of the chicken chopped up, and sea salt, with the rest of the veggies on the side-- delish. Any thoughts?

You can keep your cream cheese and your cheesecake! Hate 'em both. And I'm glad to know I'm not the only one; people tend to give me odd looks when I mention it in public. But it's funny, because I love most cheeses, but hate cream cheese/cheesecake, and I know someone who hates most cheeses, but loves cream cheese/cheesecake.