Lior

I have also pre ordered it. Yes, another book!!

I wonder: Has anyone made Trifections?? I have a few questions....

my address?

E.T. ! beautiful! Great photography!

I see! Thanks!I will try and hope it is as nice as yours! I will send a picture for sure! Thanks!

870g water 720g cream 360g cocoa powder 1040g sugar Cooked to 102C then 42g hydrated, melted gelatin added. (I let the syrup cool a bit before adding the gelatin.) Use once cooled to 32C. WOuld you mind explaining a bit to me? What do you mean by 42g hydrated? Is that water for the gelatin? Any details will be gereat as I want to make a shiny glaze like that! I have tried a few times but the shine is not enough. Not a mit=rror like one anyhow. Thanks!

This is an amazing topic. It shows how emotional foods are. From aunts,parents and grandparents. There are some really amazing ideas. "Flour to the middle of my yellow bowl" puts you almost in that kitchen! Scubadoo97 made my eyes tear (easy though to get this to happen...)] I want to do this too! "If I die your fathers favourite chocolate cake ..." -are we so devoted to our spouses? We should be... Beth Wilson's sister is very lucky! What an awesome idea!! I have a simple index card box of recipes-colored cards to code. I always write where the recipe is from,who gave it to me and on the back, my memories of the person or time I ate the particular creation or any other information. I made a copy of it all,by hand, for my daughter when she got married. I guess Ineed to put some effort into this and get recipes from families far away and all over the world.

What an adorable boy-love the look on his face!!!!! My father, who is also no longer on this earth, had a beautiful garden. He planted certain herbs or flowers to keep insects away. We always had tomatoes, cucumbers,cabbage,brocolli,asparagus,garlic,carrots,eggplant etc. As younger children my kids had to prove they were strong enough to work in his garden by doing such feats in front of the master gardener such as sit ups,push ups, run around the block,jump and then negotiate pay (pay in vegetables). It is an extremely amusing memory for themand us. We all decided to make a grampa garden in spring but alas, not a successful one. I should have proven my strength as a worthy gardener and am sorry I didn't. Being away most of the summer didn't help. The older kids are around only on the weekends. We have strong sun,hot weather 5 months straight and everything gets burned. Tips are very welcome but some learning must be in my things to do list. Great topic.

I had great fun going through all the descriptions and pictures! Wish I could have made it. Thanks for sharing!

Thanks for the info! I see they sell their cheese (Fantome's) at Fromagination in Madison,near the capital square. Now why didn't I go there when I could have? ! I will pass the info on to those who are there and can go!

I have just returned from an amazing trip to The U.S. I was mainly in Madison, Wisconsin, but also Chicago and Orlando. I have been away for nearly 2 months and now am back at home. Since all the Wisconsin license plates say "America's Dairyland" and having been exposed to such bizarre culinary "delights" as squeeky fresh cheese curds (they really do squeek)at Dane County Fair, I decided to visit a nice cheese factory. BTW, they even sold FRIED AND BREADED curds but this I did not try! The chosen factory was a small and quaint one called Chalet Cheese Co-op in Monroe Wisconsin. The Chalet has been in operation since 1885. They have won many awards over the last decade at cheese fairs and usually come in 1st and 2nd place. They specialize in Limburger cheese. This is a stinky but yummy cheese that originated in Belgium. The Chalet Cheese Co-op is the last place that makes this cheese in the traditional manner. I hope this cheese returns to be very popular and appreciated. I believe it is a product that is made because its makers love it. This is not so usual. Myron Olson is the devoted general manager. He studied Economics and in order to pay for his studies he worked at farms around the area and learned the cheese making art in this fashion. He is a Wisconsin Master Cheesemaker, certified in Limburger, Baby Swiss and Brick cheeses. He seems very devoted to doing things properly and the old way. He was so kind to give us so much private time with him. He personally took us around the factory, explained general procedures, gave us tastes and smells of the different stages of cheese making, as well as of final products. He told us that once upon a time it was a poor mans lunch. A thick slice of rye bread with a piece of Limburger cheese! Sounds great. We loved the cheese and to my daughter's distain, bought some. The older it gets the softer and creamier until it approaches Brie texture. The Chalet also produces traditional Swiss, Aged Swiss, Organic Swiss and whole milk Baby Swiss varieties; Brick and German Brick; Muenster and petite Muenster; and traditional Cheddar cheese varieties. We bought muenster and smoked swiss and Cheddar. If anyone is in the vicinity I really suggest a visit. Perhaps those interested can even find a way to order!!

Hello! Back home with bad jetlag but happy. I had an amazing time!! I so apologize for screwing up the halvah recipe-big oops! 1/2 קילו סוכר 1 כוס מים 1 כף תמצית וניל 1 כוס פיסטוקים קלופים וקלויים Translation: 1/2 kilo sugar 1cup water 1 tablespoon vanilla 1 cup pistachios. Method is as in the video and my previous post. So Kerry, of course, you figured that out. I came home two days ago and found the container of Halvah I had made in the fridge! There were 4 pieces left and I gobbled them up at 3am wide awake. They were still good. Nice to be back! I have to go and read more posts! Bye!

gorgeous pictures!!!

I bought this book as a gift for someone and I love it. I think her talk is very interesting.

How about a theme based cooking holiday. Every day a different country - morning till night. You could include some history or culture info while eating but then you need to do some homework! I guess I just can't get that teacher out of me! Mexico seems one you flow with...

Kerry! That bread is funny! Oh dear!

I made it while humid and totally forgot to turn on the air conditioning. But ideally air on means lower humidity,which is good. Thank you and I am glad you enjoyed it!

oh my!!!

loved reading everything in this thread.

Update. I took out the halva today from keeping it in the fridge in an airtight container wrapped in nylon. I was pleasantly surprised that it had changed! It was less oily, firmer and slightly flaky! I had a few pieces and had to force myself to stop. Yay! I also found this recipe: Scroll down a bit to the sesame halva sounds yummy!

In that book!!

So funny!! Why did that escape my eye!!!! You are right, no need to apologize here! Forgot how nice that is! NO RAISED EYEBROWS that I am looking for an english translation now to "KITAB AL-TABIKH" by Ibn Sayyar al-Warraq hahaha!!!

Well surprise surprise, I got an answer! 1. It seems that according to my description the syrup was taken off the flame a bit too early 2. The time it takes to reach 121C depends on not just type and size of pot but flame size as well. 3.A degree difference can make the halva too soft or too hard and crumbly. I looked for Halva processing procedures or something like that and found that it does get kneaded. video I also found this lovely blog which mentions the kneading.halva I guess I am into Halva right now-sorry!!!

I understand your apprehension. I think I would tell them that I would prefer starting with a handful of places-no more than 3 or 4 even as a trial run-good for them and for you. You would learn a lot in the process. Keep us updated and best of luck!

haha! They are stuffed with marzipan infused with brandy and a pistachio in the middle.Coated in choc and then cacao powder. I like them, but then again I like dates, brandy, marzipan and pistachios!!! Thanks for the heavenly response!!