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Darienne

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Everything posted by Darienne

  1. Well, I guess I am more curious than embarrassed. Although I use fairly good quality chocolate to make dipped citrus peels, bonbons and so on, I also use a lot of less than good quality chocolate to make toppings on pies and cakes, particularly for friends and neighbors who think that Merkens is delicious. Well, that's unkind, but you know what I mean. In Canada, we have a chocolate called 'World's Finest' and it is truly awful. Oh well. So here is the situation. I have purchased from Canadian Wal-Mart for a good number of years now a bar, Waterbridge Imported Belgian, 400 grams, in Milk, Dark and Extra Dark varieties. And my topping is invariably 4 oz of chocolate and 1/2 cup of half and half or whipping cream. And it always sets just fine. Perfect. About 3 months ago, I made a Milk chocolate topping for a friend who loves milk chocolate. It didn't set. It was soup. OK. But the Dark and Extra Dark still worked fine. Two days ago, both of those were soup. I wrote to Wal-Mart noting the change, and also that the ever-present gold cardboard is now missing from the bars. They apologized profusely and offered me my money back. (In the meantime, I figured out that 1/4 cup of cream would work perfectly.) The ingredients are: for the Extra Dark: cocoa mass, sugar, cocoa powder, soy lecithin and the Dark: cocoa mass, sugar, cocoa butter and soya lecithin. What do you suppose they did to the mix to make it so different?
  2. Dipping stem ginger pieces in chocolate and so disappointed that many of them have sprung a little leak. What to do? So I google the question and guess what I get? The last time I asked the question on eGullet with the answers of what to do. With luck I won't forget a third time. How stupid can I be? [Moderator note: The original I will never again . . . topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: I will never again . . . (Part 3)]
  3. Being far down on the scale of 'expert' when it comes to this sort of question...as I read your post I immediately settled on the second pan solution.
  4. Just to close this topic off. I wrote to Wal-Mart and received two messages back and a phone call also. They offered to give me back the purchase price of the bars I had not used yet with the store receipt. I told the caller that I had figured out how to use the bars, using half the liquid, and did not want my money back. I had mentioned in posts above that the bars were now of poorer quality and that the gold cardboard was missing. To those you may now add a cheapening of the outer wrapper. It now rips very easily, as do some potato chip and nacho bags, whereas before it did not do this at all. That's it. I hope. What next can Waterbridge cheapen?
  5. [Host's note: to avoid an excessive load on our servers this topic has been split. The discussion continues from here.] Many batches of Apple Pie Ice Cream later and I'm still in love...think it's the crust factor although I am embarrassed to say so. I've never had cookie dough ice cream, but I imagine it's pretty much in the same category. I'm thinking about making Pumpkin Pie Ice Cream...or pretty much any pie ice cream...well, not Lemon Meringue...fruit pies, nut pies,...???? Thanksgiving (in October here in the Far Frozen North) might be a good time to try the Pumpkin idea.
  6. We live in the far frozen north and all the oranges which we buy are imported. (Well, as far as I know.) Usually once a week I make an orange Julep for our supper of popcorn. Yup, I know it sounds strange but we like it. DH does most of the shopping and on the list is Navel oranges. Sometimes they are sweet and tasty...often they are dull, tasteless...almost horrid on occasion. However, they all look good. They look great! Does anyone have a set of criteria which he/she uses to pick only the 'good' oranges. Or just how does one figure out this one? signed: tired of flavorless oranges....
  7. Had no idea of the Navel orange situation. Fascinating. Thanks Smithy
  8. I used to use my Mother's pressure cooker pot for deep fat frying. I don't know what metal it was made from but it was really heavy. Now my friend has given me an aluminum pressure cooker and I thought I could use the pot the same way...except that it's aluminum and although heavier than your average aluminum pot (of which I have none), it's not as heavy as my Mother's pot was. The information I can find on deep fat frying in an aluminum pot is contradictory and I don't have a very good sense about it. Can I burn a hole in this pot with the heat? Will the aluminum get into the food? Who knows about this one, please.
  9. So many reassuring posts...I did feel a bit edgy about it. Now I don't.
  10. Darienne

    Foraging for favorites

    You can't beat those Champion juicers. We are on our second one in 59 years.
  11. Three years later and many tasteless oranges later also. About a month ago, Ed bought some oranges..'Midnight' from South Africa...and miracle of miracles they were so good, so tasty, so yummy, I could scarcely believe my mouth. Then last week, he bought another batch of the same. Tasteless, flat, the usual. I guess the good ones simply got in there one time by mistake. And now some lowly worker has been fired from his or her job for allowing tasty oranges to get through the regular practice and now all is normal again with dreadful oranges. Right. I am ranting.
  12. Darienne

    Christmas Cookies Redux

    Which, of course, brings to mind one of the cookie varieties we exchanged this afternoon at the Cookie Exchange...Moose Farts. Have to say that I think my Fannie Farmer Viennese Crescents were the most popular of all. Went home with nary a one. Not that I am a good baker, but rather that you cannot go wrong with butter, sugar, pecans, chocolate...shortbreads. Is there anyone who doesn't love them?
  13. Darienne

    Christmas Cookies Redux

    Fanny Farmer has them rolled in confectioner's sugar before baking and after. I can't remember where I read the accompanying text to the 'crescent' part of the name...the crescent shape represents the repelling of the Turkish army by the Viennese in 1529. I am just too lazy to make the crescents. I hope the Viennese will forgive me.
  14. Darienne

    Christmas Cookies Redux

    This cookie is the one in my photo with the chocolate squiggles on it (my take). My very favorite cookie. And yes it is the Russian Tea Cake and Mexican Wedding Cookie (Polvorones) and a dozen other names depending upon the country. It's in the Fanny Farmer cookbook as Viennese Crescents and other online websites credit her with the recipe. Martha Stewart's Baking Handbook lists it twice: Nut Crescents and Mexican Wedding Cookies. I make it with pecans and have never tried it with almonds. And it does melt in your mouth. Five dozen go to my Cookie Exchange...can't believe I am a Virgin Cookie Exchanger at the ripe old age of 77.
  15. Darienne

    Christmas Cookies Redux

    And here they are...and no, I am not much at the decorating part. Much better at the eating part. Hmmm...sorry the photo is a bit fuzzy. I'm not much of a photographer either. Much better at ice cream and toffee.
  16. Darienne

    Food funnies

    Recently on another topic, there's been a lot of discussion about that wonderful Greek dessert, Baklava https://www.wimp.com/baklava/
  17. Thanks to Heidi for sending me to this thread. Wow! I am going to do this very thing. I just happen to have two boxes of Phyllo in the freezer and orange blossom water and the nuts and all. Such an interesting thread. Thanks all.
  18. Darienne

    Christmas Cookies Redux

    The sad face is for the pecans.
  19. Vietnamese and Israeli cooking. A great combo. Welcome to the forum Bryan. Coming here was one of the best things I have ever done.
  20. But what about this aluminum getting into the food issue?
  21. Darienne

    Christmas Cookies Redux

    I'm not much of a cookie maker either. Funny how so many of us can really make some or many different kinds of dishes...I'm a whiz at ice cream. Cookies? Not so much.
  22. Darienne

    Christmas Cookies Redux

    You are flying, my dear. I am in my very first Christmas cookie exchange next Saturday. I'm making Fanny Farmer's Viennese Crescents with added chocolate squiggles. my favorite cookie. So here I am, Christmassy after all. Hard to believe....I have no photos of them in my albums.
  23. Darienne

    2018 Holiday Cooking and Baking

    The batter filled two loaf pans for me. 5 1/2 by 9 1/2. Oh, I doubled the nuts called for.
  24. Darienne

    2018 Holiday Cooking and Baking

    I'm not Arey, but I have much experience with this cake. Never misted it with booze...but what a good idea. It does cut better the second day and yes it freezes very well.
  25. Darienne

    2018 Holiday Cooking and Baking

    Where's the icon for super yummy - potato latkes?
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