Darienne

Wonderful video and thanks for the glove information. I was wondering about them also.

Have to say that most of the chocolate which I 'melt' I do over water using a stainless bowl whose flanges far outreach the edge of the pot. So far, so good. The other melting is putting the chocolate into the heated cream for ganache. Tempering in my Revolation except when away from home and then I use a Pyrex measuring cup in the microwave, once I have figured out the particular microwave I am using. Not exciting, but it's what I do.

Cleaning...and then drying...is a nuisance but I use the silicone pads constantly for confection making, roasting vegetables, making dog cookies, flat freezing all sorts of things before bagging them. I have burnt ones, ruined ones, ruined looking ones, nice and clean ones. And no, they are not actual Silpats.

I would love to go to Ecuador after all the interesting things I have read about it on eGullet, including this thread from lironp. I would contract with PanaCan to be my official (and unofficial) guide to the country and we would wander about, seeing this and that. Mostly I would love to eat from the street vendors which seem to be everywhere. Where we live, there are a couple of chip wagons...that's it for street food in east central Ontario. To visit a chocolate plantation would be heaven.

Thank you Annie. I'm thinking dark chocolate and candied ginger...my latest confection obsession.

We are not great burger eaters but eat them at our Annual Dog Weekend. Last year we tried a bun which is available in Costco (Canada). One Bun from Pita Break from Toronto, ON. Don't know if they are available in the US. (They are not pitas.) OK They are made by Ozery Bakery in the States. Right and Costco in the USA carries them. Try them. You'll like them.

Fascinating topic. I have never made a cookie bar and think I should try. And I do own Cookwise. And you all have provided a number of recipes. Can you freeze cookie bar? Will they thaw as good as new? I'm always looking for shortcuts for the Annual Dog Weekend so that I don't have to do too much right at the end.

Good for you. Your table looks gorgeous and that's one nifty sheet. Good luck with your latest obsession. If you like the taste of the food, then never mind what others might say. I've been doing a lot of Mexican now for a couple of years...and I don't know what most of its supposed to taste like either. When we are in the land of Mexican restaurants I always order the one single thing...Chiles Rellenos. I keep thinking I'll force myself to order something different...and then I don't. ps. I still haven't made a flan!!!

Good luck Ilana. I emailed you some information.

Did you start from fruit or from commercial fruit puree? I've never used a fruit puree but have a can of Goya Guava paste in my supply of 'not-used-yet' stuff and thought about making a ganache with it.

Minas, you are amazing. I am overwhelmed by your talent. Along with the rest of us I imagine. :rolleyes: (fainting smile here)

Well done, KS

Well done! Minas. Your work is wonderful.

Now, that's a gorgeous looking souffle, seabream. Yummm...

Hi JoNorvelleWalker, Sorry if it sounded as if I implied that you and/or your words were the reason for my question. Not at all. Your words simply reminded me that others have said they didn't like the taste of cornstarch. I've always wondered just what it was that they tasted that they didn't like. Egg taste I can understand. Too sweet. Too sour. But what are they tasting when they taste the cornstarch? Oh well...

I have a question about cornstarch in ice cream...which is what I use. What are folks tasting when they say...'I don't like the taste of cornstarch in my ice cream'. Apparently I can't taste it nor can anyone else who has eaten my ice cream and I have asked. Now when folks say...'I don't like the taste of eggs in my ice cream'. I do understand. I don't like the eggy taste in ice cream either. But what about the cornstarch taste? I might add that I wasn't raised on cornstarch puddings if that's of any consequence. Thanks.

Ericpo. I think possibly you are a figment of eG's imagination. Darienne...Thank you? I'm actually not sure if that was a compliment or insult... That was a compliment, completely. I am so in awe of folks who can whip up elaborate dinners for 50. Way beyond my level of competence...unless they are dog folks (with dogs) who really mostly don't care what they are eating as long as they are fed enough and have homemade ice cream (which I do make and quite nicely) and slushy Margaritas to follow later (which someone else makes, BTW). We mostly supply the place. No, it was all compliment.

Ericpo. I think possibly you are a figment of eG's imagination.

Welcome to eGullet Ericpo. You will no doubt enjoy your participation here. As to salad dressings. FrogPrincesse mentions olive oil/lemon dressing which is what I use almost all the time. I find that vinegar dressings are bit too...well, vinegary. But how about lime juice/olive oil dressings? Does anyone use this combination and on what ingredients? I have one salad - roasted sweet potatoes, black beans, poblanos and corn - two recipes I put together - which calls for lime juice? What else?

Well done, sir!

I can't answer your question, but would it not be better to try coconut cream, rather than milk?

Good story Jaymes. Now maybe I can do the same thing myself...when it starts fruiting.

Seconding Jaymes suggestion about growing the trees yourself. They are absolutely no trouble at all. I planted 14 seeds three years ago and gave away all but the biggest which is now one inch shy of 4 feet. It ought to start producing fruit...according to what I have read...this year. I also put mine outside during the summer. I've made only marmalade with the oranges I got the year I got the seeds. Delicious. Would be great in Cochinita Pibil.

Take them up on their offer. That's it. And welcome to eGullet.

Welcome to eGullet Rueben. I look forward to reading your posts.