Tri2Cook

That brings back a fun memory from my childhood. There was a place near where we lived at that time called Jim's Burritos that had a 3 lb. burrito. Me and my brother each attempted one despite having zero chance of succeeding. After stuffing burrito down our throats until we were bordering on sending it all back up, we accepted our defeat and had our leftovers packed to go. Mom made lentil soup for supper that night which, in typical teenage boy fashion, we also inhaled until we could eat no more. The noisy, fragrant evening, night and next day that followed the mingling of those two food items was awe-inspiring. It was bad enough that our parents threw the burrito leftovers away during the night while we were sleeping so we wouldn't eat any more. The legend of Jim's burritos and lentil soup still gets a rolling of the eyes followed by laughter from my siblings and parents to this day.

I would have stayed in the marshmallow realm and went with Circus Peanuts instead of candy corn... candy corn is a food of the gods compared to the abomination that is Circus Peanuts. I'm not a Peep fan but I'd eat one every day for a month to avoid eating one Circus Peanut.

Management always spoiling the fun. I don't think I'll bother with the sauce. I don't need it and I'm hoping I'll feel generous and take most of them to work to share so I don't end up eating the whole pan myself. I don't tend to eat a lot of sweets but brownies are one of my few sweet weaknesses. I once made a pan of brownies and topped them with German chocolate cake icing (another weakness, don't care one way or the other about the cake, just the icing)... that was a mistake. 13x9 pan with an excessively thick layer of the icing and I ate the entire thing myself in about 3 days.

They look incredibly rich and moist on their own, they must be completely over the top when doused in the sauce that most of his brownie recipes I've been able to dig up tend to include. I'm wondering if it's even worth bothering to do the sauce.

I've never made Mulligatawny and I've only eaten it once. I see so many variations on it that it's hard to know which way to go for making it myself. For example, you use lentils, some recipes I've seen call for rice instead and the one time I had it, made by a friend more years ago than I want to think about, had neither... she used chickpeas. Some call for coconut milk/cream, some for regular dairy heavy cream. That's an easy one for me, the coconut is a no-brainer with the flavors involved. Variations on spices aren't a problem, that probably just comes down to personal taste. Anyway, your recipe sounds tasty so that's where I'll start.

Funny you should mention that. I have some sandwich rolls and most of a carton of cream that need to be used up and that's exactly what I planned on doing with them. I was contemplating whether the cream would be too much, I've only done it with milk in the past, but now I'm going to plow ahead.

I find Heston's version easier to work with even if you don't bother with the vacuum chamber. The resulting bubbles are as good as the bubbles I get from Greweling's version even without the vacuum. The vacuum can be used with Greweling's version as well to get better bubbles and eliminates the added oil... just have to work quick and hope chocolate doesn't harden in the nozzle when charging the whipper. That's the only difficulty I had with Greweling's version, the low starting temp of the chocolate because he calls for it to be in temper.

Heston still uses the whipper. He sprays it from the whipper into the mold and then immediately goes into the vacuum sealer. It makes for almost ridiculously big bubbles if you pull it far enough. If you pull it too far, it collapses.

I'm not that person but I've done both his and Heston Blumenthal's versions many times. Heston's version is easier because the chocolate isn't tempered so you can keep the temperature much higher going into the whipper. I've had issues with clogging from solidified chocolate doing Greweling's method a couple times. Makes for a fun whipper cleanup. Heston also adds a small amount of a neutral oil to his version,. He claims it helps with the bubbles and it gives a final texture closer to the commercial aerated chocolate I've had. Regardless of which method is used, you get much larger bubbles by shooting the chocolate into whatever it's being molded in, tossing it in a vacuum sealer, pulling a vacuum until the chocolate expands and leaving it in there to set before releasing the vacuum. I don't own a chamber sealer and no longer have access to the one I used to use so I haven't done the aerated chocolate in a long time. It was really just a novelty thing that was fun to do for a bit anyway, I don't often find myself missing it.

It wasn't taken as one. We're just discussing leftover turkey and the cats disappointment at the lack thereof.

Cats are not generally my pet of choice. I don't dislike them, just don't particularly want them as pets. But these have lived here their entire lives, they were my late wife's, so I wasn't going to make them homeless due to circumstances that were no fault of theirs. Once their time is up, there will be no replacement cats. I've seen these two eat some things I would never have expected but they had no interest in enchiladas. They always have interest in turkey.

Not a big fan myself. I don't care much at all about the traditional turkey dinner. To me, the best part of turkey is sandwiches from the leftovers. Cold between two slices of buttered bread with mayo, salt and lots of pepper works a kind of magic on turkey. Transforms it from something I don't care about to something I look forward to.

Christmas dinner this year was enchiladas, pinto beans and rice for me and disappointed looks on the cats faces because there was nothing of interest to them. The leftovers were just reheated same, didn't see a whole lot of repurposing potential in that meal. Older daughter and family spent this Christmas with her husband's family, younger daughter spent Christmas with her boyfriend's family this year (she came by for a couple hours in the afternoon though, so that was nice). Seemed a bit silly to go too overboard on Christmas dinner just for me, though I'm sure the cats would have greatly preferred turkey.

I thought the same but it sure didn't taste like it did.

I have an electric fondue set that my wife received as a gift several years ago. It's been used exactly once. She used some purchased pouches of cheese fondue from the grocery store. I read the ingredients and it actually sounded good, all nice ingredients. Problem was, it was so boozy the cheese may as well not have been there. It contained white wine and kirsch and apparently in abundance. The booze was so strong it completely took over, we didn't enjoy it at all. I keep waffling between using the fondue pot and getting rid of it. Same with her cake pop maker. I was going to get rid of that because I have no interest in cake pops but then I discovered a whole world of little bite sized snacks that can be made in it and kept it around. Filling the little cavities with corn dog batter, sticking a chunk of hot smoked sausage in the middle and letting it do it's thing is particularly tasty. Maybe I can combine that with a nice cheese fondue to dip the little corn dogs in and make use of both gadgets.

I've never made or even eaten a steamed pudding. Are they as moist and dense as it sounds like they would be? I should be clear that moist and dense would not be considered a down-side for me. I greatly prefer most cakes and cake-like items I eat to have those characteristics.

Nothing at all shows up, the page doesn't open for me. The URL is correct in the address bar but nothing shows in the content. Just a blank page. Could just be something at my end but everything else is working fine.

I may know somebody (not me, this is an actual case of "for a friend" ) that would be interested in that mold. For some reason, the link isn't opening a page for me.

That does sound interesting. Of course, now we have to decide if it's a croscuit or biscant…

Now Anna, we have to be considerate... most people outside of Canada don't realize our igloos are that big.

And once again, thanks to Kerry, off to google I go...

I read it the same way, only I'm apparently less alert this morning because it didn't fall into place for me until I read your post and it got nudged into place...

With a little luck, none.

More cocoa butter has solved almost every viscosity issue I've encountered. It's not the least expensive option but it generally works.

We were given the green light by our supplier at work this past Monday... it's been back on the menu all week.