awbrig

I dont know how to fly and am not properly licensed...

Uh oh, except for one person. I heard through the grapevine that Charlie Trotter is personally searching for Mr Regime to settle things man to man. Could get ugly.... Alll kidding aside - I'll treat you to Trotters when you're in town next and we'll have our debate live during dinner, hows that?

if its too hard i will let it sit on my counter for a an hour will that work? or do I need to form them now?

Sandra, Sounds very nice at Danal. I agree with you on Cinnamon and ice cream! What I do is use Haagan Daaz ice cream or frozen custard from Milwaukee and drizzle warm Charlie Trotters Cinnamon-Butterscotch Sauce over the ice cream. It will make you feel, as Emeril says, very very happy.

into truffle sized balls using a melon-ball scooper...unless you have a better idea?

i have the chocolate chilling in a bowl in the fridge...I havent molded them yet

ok and then should I freeze them or refrig them until Sun afternoon

isnt that a childrens game or something?

do you suggest I put some sugar in the cocoa before I dust them?

OK, I added a lot more sugar than a gew tablespoons, alot more! Now the chocolate is going to chill...I am assuming I let it cool and firm up and then I scoop them into balls and cover with the cocoa, right?

I got a Special Limited Edition Kit Kat today, but mine is signed...

ooops sorry you did add a teeny bit of sugar - sorry!

thanks Suvir, that is very nice of you! you didnt add any sugar to the ingredients, accident or no/

Extra Curry coming right up!

Suvir, I talked about the quantity of chocolate, butter and sugar...but you're right only officically sugar....but interested in all of those aspects.... No Curry planned but could make a definate exception for Mr. Suvir Saran Wrap!

late? its late in NY not here silly...im in Chicago a 1/4 cup of what? they are for Liams baptism for mignardises...Trotters is doing the Baptism Cake which should be really awesome... im also dusting the truffles in Vahlrona cocoa powder and would be happy to send them to you Suvir and anyone else who would like some...

you didnt acquire a taste for dog did you? (just kidding) ive just heard stories about Street Food...

can anyone help me?

Ballast, Im sorry I said your opinion should be scrapped - it shouldn't...you are a fine writer and convey your thoughts well... Charlie Trotters is my favorite restaurant (obviously) and when someone attacks it - I am especially cautious about that persons opinions on other things since I hold Trotter to such a high regard almost to a fault sometimes... Anyway, I enjoy your posts and wish you the best

Whew, thanks for coming to my rescue! I am making Chocolate Truffles and the recipe calls for 12 OZ bittersweet chocolate 3 Tablespoons butter 1 3/4 heavy Cream However, I am using an unsweetened 9.7 oz bar of Scharffenberger Chocolate. What extra steps do I do to transfer unsweetened to bittersweet. - The Scharfenberger pamphlet suggested using 10 - 20% less chocolate than the recipe call for - so I will just use the bar of 9.7 oz instead of 12 oz. - Also it says to reduce the butter or fat by 1/4 to 1/3 - not sure what to do here - and finally to add sugar up to 30 to 60% of the chocolate... - How much sugar should I add and when....thanks for any help or suggestions!

sounds awesome, we stayed at lanai last year for a few weeks and ate at the 2 restaurants that were very pricey and supposed to be the best on Hawaii but they dont come close to your meals! Im jealous!

Bruce Cost put Big Bowl on the map! It is awesome restaurant with amazing fresh food! We eat there once a week - it helps that Big Bowl on Cedar is on the same street where we live!

Hi Ed, Could you please tell me more about your involvement with Opera in Chicago...I read that Arun Sampanthavivat is involved - I am a huge fan of his! Thanks!

I hate making stocks personally - takes too long, makes a mess etc... I have been buying my chicken and beef stock from Williams Sonoma (jars) lately and have been pretty happy...

Guilty as charged!