Darienne

Your Margarita ganache sounds like a good bet, lebowitz. I'll buy some white chocolate next time into the city. Thanks.

Is that aluminum foil lining the burners on the stove? Thanks.

Googling Margarita truffle or ganache does not seem to yield a plain Margarita ganache. Can anyone direct me to one? No extra fruits, please. Preferably in dark chocolate (I never keep any white or milk on hand). However, I'll buy whatever I need. Thanks. ???Perhaps Margarit's lime, tequila, etc go better with white chocolate???

Thanks Minas6907. I have both Greweling books in my pile currently to find 'the' recipe which we'll make. I'll look in C&C next. Your confections are wonderful!

Had forgotten about those. I do mine a bit differently. Butter & sugar both sides. Cinnamon too if you like. A long piece of chocolate at the bottom of the roll-up procedure. Into the oven 375 degrees for a few minutes. Yummm :wub:

You'd be surprised and it may seem counterintuitive, but those don't really go with a meal like this...to a group like this. A few pumpernickel bagels might be in the mix, but they will be left at the end. We secular Jewish New Yorkers eat sesame bagels, onion bagels, poppy seed bagels, plain bagels, everything (gasp) bagels and bialys (and I may throw a bulka and pletzel into the mix). Now, if I was to make some tuna salad and or some egg salad, it would be a totally different story. Hmmm.... The great joy of my childhood in Montreal was real dark pumpernickel, torn to pieces in a bowl with cottage cheese and sour cream, salt and pepper on top. My Poppa (what my Mother called her Father) ate that and so then did I. Needless to say, pickled herring was not one of my favorites. | Can you still buy real pumpernickel in Montreal now? Is there out there a recipe for the real stuff? A small round loaf, with cornmeal on the bottom, very moist, very dark, almost sweet...my mouth is watering. I'll eat a bagel as noted above in your post, but they are only pale commercial attempts and fall far short of a Montreal bagels...but then we've been there before. Have a joyful party. You are a good son-in-law.

Real pumpernickel.

That's what Barbara and I will do this week. Pull sugar. Those look lovely. The recipe comes from where, please?

I ate a rattlesnake that I caught. Probably wouldn't do it again...either the catching or the eating.

How did it taste to you?

Nanaimo Bars are truly Canadian and go back to the 50s. I've always found them too sweet but DH loves them. They are a big hit in Canada!

Seeing as I am mid-Margarita obsession, I would welcome such a recipe also.

"Mexican Mornings" by Ruth Harkness, 1947 & 48, published in Gourmet magazine. Absolutely delightful reading. Haven't been so entranced by anything I've read for a long time. Thanks go to EatNopales for posting about Harkness' writings in the Mexican forum yesterday. I all to partake of this wonderful series.

That recipe looks like fun. Must try it. Thanks.

Great idea, Jaymes, and wonderful list, Andie. Thank you both.

I've had the time (sneaked from duties) to read two of the entries in Harkness' "Mexican Mornings" journal. Wonderful. The writing style is so lively and the content so interesting. I'm going to read them all as soon as I can. Thank you so much for finding this, EN. Also Googled Harkness to read more about her. Fascinating woman.

We have this group of dog folks plus dogs stay over at the farm every August. This has been between 6 and 26 people and 6 and 25 dogs. Yes, it is busy. Dogs can certainly complicate the feeding of humans. And each year I say that I'm not going to do as much work next year and it seems to me that casseroles might help although I've made to date only one Mexican casserole. I make Lasagna and Moussaka...I guess these are casseroles? The thought of many casseroles I've read about makes me just about gag. There's just something about the concept which doesn't appeal to me. Must be some childhood memory...

To all: thanks so much for all the useful information.

Oh my! I think that covers it all, PanaCan.

And the answer is Voila! Thanks, Anna. Looked up the site for fun and was surprised to see that I had seen one of these outfits for sale in Moab. Took it up to the front to ask...but no one knew what it was or what it was for exactly. Didn't buy it.

That's the spirit! Trying something new (or new to you) is almost always worthwhile. Even if you're not happy with the result, you are now definitively not happy with it. You know exactly what you weren't happy about. Even if someone had said that it absolutely would not do what it was supposed to do before you tried it, that still wouldn't tell you what it does do. Maybe something will come along down the road that the result would be perfect for. When it does, you'll already know what you need for the job. Thanks for those encouraging words, T2C. It was a good experience and as pretty much always we can eat the mistakes.

gap. That's exactly what I thought, but I wanted to try it anyway to see what would happen. Sebastian. I wouldn't call the video homemade, nor did Clark suggest that anything she did was new to anyone. Still it was interesting to try. The results have now been melted, with whipping cream and seedless raspberry jam added and are a ganache for DH to nibble on as is his wont.

Two hours. All snap in the discs is gone. The little half eggs are soggy. Still good tasting, but no snap at all. But then Melissa Clark used only a 'couple of drops' of oil...although those were pretty big 'drops' in the video...and I used 1 tablespoon canola per 3 oz of chocolate which the recipe stipulated. Still... it was fun to do an 'experiment'.

About one hour later. The chocolate drips on the Pyrex bowl, which is sitting beside the sink, are still in a liquid state. The decanted thin flat discs and the tiny egg shapes are molded and done. Out of a short stay in the freezer and into an acrylic container. Very little snap. The eggs are still sort of softish in their middles. The discs are hard. No smearing on my fingers when tested. But smears from the decanted molds. Didn't try dipping anything into the chocolate. Still no idea of what use this technique would be for me. We don't dip fruit or anything else into chocolate to eat right away. Maybe it would work also with candied citrus or ginger peel. Don't have any right now. But then it lasts in a hardened state for only a couple of days. Then what happens??? Forgot to add that the chocolate bits are fairly shiny. Look nice enough. Some discs have a bit of snap to them. Others have none. ...but then I might have done it all wrong to begin with...

Perfect for Dipping by Melissa Clark is an article I found yesterday online in the NYT. What's this? Quick tempering of chocolate using a neutral vegetable oil? Why have I never noticed this before? Is this a terrible thing to do? I see that it 'lasts' only two days or so. What would I use it for? Of course I'm going to try it...the courverture, Guittard's Bittersweet, is out on the counter...but I'm really curious to know what, if anything, anyone else has to report about this technique.