Lior

I usually dilute with something like jojoba oil. ← Oh! And this doesn't change the taste and/or texture of the product-like ganache or chocolate? You do this because the flavour is so intense? I suppose the amount of jojoba oilis a few drops in the product so perhaps it is insignificant to taste or texture. Thanks!

Well thank you! I see they even sell a tin to hold the oils in an organized way! Itis hard to have such a variety available!

Checked them out! Are the flavors natural? It seems that ir says "natural strawberry flavor" for example. I assume it is oil based? I suppose I should write to them! So thanks for the link. Everyone is so wonderful and helpful!

Thank you Chris! I will check the site out!

Now I have to ask another question! How do you dilute it? With what medium? Sorry for the ignorance.... I emailed them as their site is down temporarily.

Thank you! thank you!! Can you tell me about the rose otto? Is it a rose oil?

I know it has been mentioned before, but my site search came up with nothing (as usual...). I am looking for some good quality natural oils for chocolate and ganache. Can anybody offer some tried and liked sources? Thank you!

200 ml cream 38%- long life 100ml reduced strawberry puree 1Tbl Balsamic 360 g White chocolate- I use Valrhona My method: cook cut up strawberries on a very very low flame and when they are warm I squash them gently with a fork until it is a lumpy mixture and when it can nolonger be reduced I put it into a sieve(strainer) and squash it through. Then I add the balsamic. I heat up the cream and pur over half melted chocolate wait a bit and mix. If you need to zap it in the micro for a few secs that is OK. Then I add the warm but not hot puree. At this point you could the strawberry vodka. I guess you need to play around with it a bit until you find your preference! Glad it went over well andeveryone enjoyed the event! Happy bday to the little one!

Zebra cake!! Now that is cool! Here no such cake exists! It looks really nice- as does everything else! Yum!

Well Idid the liqueur filled chocolates. I made a suagr syrup- used Greweling's recipe but halved it. I tried the starch molded also. Results: Starch molded: did not work. It was all crystallized and not worth coating. Intothe garbage! I will try again! Truffle shells: Worked nicely. I used a piping bag to fill the shells with the sugar and liqueur syrup. Waited a day and a half at least. A thin crust developed on most shells. I closed the opening with tempered chocolate and then dipped the truffle in chocolate. It worked just as it should. There was a thin shell of sugar crust and then all the liqueur pours out into your mouth. I was quite satisfied.

Thanks! They look great.

I want to make the the maja Blanca as it sounds very interesting IMO. About this creamed or pureed corn- can someone describe? Can I take a can of corn kernels and puree them? Is that what it is? Is it smooth? I think it all sounds amazing! Thanks! Let us know what you made in the end!

Well thank you! Just lovely! Did the caramelized pieces sink or float and did you place them on top of the creme anglaise? Thanks for the pictures!

Hmmm. The frozen ricotta pie! The screen stops me from getting to it! All I get is cold and static-y glass!

My kids will only eat rock type matza balls. I have to have my yemenite mother in law (matza balls were not a part of their seder ever) make them as I never seem to get them rocky enough and she always does. But I never fail to comment that in Ashkenazi households a good cook makes them soft!! MIL relations....

Like I said, I don't know how the less well off financially will manage! Imagine being foie gras? Oh dear.

So prices jumped. At the supermarket today the rice was 70% more than last time I bought! And the special rices go as high as 9$ a kilo! Meat is going up 100%...

Wow! Unfertilized eggs in the chicken! Oh yes, every part was used! I love the story! It is amazing how people did not waste. I just heard on the news how much food is wasted in western countries and how many children die of starvation in other parts of the globe. Thanks for sharing the story!

Your soup and matza balls look just delicious! Next year can you post the recipe?? I think the grandmothers' generation was a special one and is almost lost. We are not the same! I remember how my granny used to make a whole meal out of a chicken. How she taught me to use my finger (clean!) to scrape out the bit of egg white left in the shell so as not to waste. The dry bread made fantastic toast until the next loaf was made. Socks were darned not tossed. No haste and no waste and today it seems so unlike that. Them being gone just is not the same- you are so right!

Emma! They look amazing! Iwill also try them now!

Yes. And we heard today that coffee, meat and Tehina are going up in price, too. All the basics- not good at all for those not well off financially.

Funny world we live in!! Here the birthday blessing is: "Ad 120 shana"= till 120 years - we live till 120!!

I am enjoying your blog very much-thanks! And happy birthday!

Here the news claims that thereis a rice shortage. And the shelves are relatively barer than usual. Maybe not enough time has passed to feel the effect. I bought 2 bags-also cause I was out- at the local grocers. There was less variety as well. But if there is not enough rice, there are other fine replacements. As someone here said on a talkback on online news. "if there is no rice, let them eat pasta"

You can take a look at his reciped for filling cavitiesto get an idea of ratios also. Don't be afraid to try, you can always add a bit of liqueur or some more cream or even a bit of milk to thin it. If it is too thick you can add some melted chocolate and hope the ganache won't break! But that is how you learn about your material. If you need recipe help just ask! Good luck!