Darienne

I have no idea at this point. It's up to the teaching chef I guess. I wrote to her that I had some panela...you can't get it here...but in her reply she didn't mention that. What is your favorite kind? Or favorites? And do you make it usually? Any tips to give me???? Yesterday I made the Mexican equivalent of chikki using a very dark panela (the same pretty much as jaggery) called palanquetas. I added pepitas, almonds, pine nuts and sesame seeds. Delicious. Monday I am going to take some to my dentist who is from India and longs for homemade goodies. (I have this awful suspicion that the chef's chikki is going to call for white sugar. She sort of hemmed and hawed when I asked her today in person.)

No rush, but I would be overjoyed. Found a few not very interesting recipes and I suspect that you'll come up with a doozy.

Well, the Palenquetas are made, and I subbed dark brown Piloncillo for white sugar. But then I added a bit more butter and a bit more nuts. And because Gerson's recipe called for cooking the white sugar until it was a golden caramel color...which I could hardly do, starting out with very dark sugar...I cooked until it was 135 degrees C and then poured it out. I picked 135 because it was in between what another palenqueta recipe called for at 117 and a toffee recipe called for at 145. Didn't know what else to do... Turned out magnificently. Have already eaten far too much. Taking it tomorrow to my 'finally it's come' Mexican cooking class with a bona fide Mexican chef.

Want one of those and one of those and one of those. Question: does Ecuador have its own name and variation for Palenquetas? And do you have a recipe for said? I just made a batch of Fany Gerson's Palenquetas, subbing dark Piloncillo for white sugar which she called for (white sugar?????) and it occurred to me that you might have such a thing also. The whole world has brittle recipes, no doubt. But I see that Ecuador has its own twist for many Latin dishes.

As a gardener, I can assure you - roses. November in Moab, UT, would have green leaves and open markets and roses still. No, I know it 's not Moab. (Do you grow tulips in CA?)

On the other hand, the photo doesn't have to be current exactly. I noticed fresh tulips on the kitchen counter and they are certainly not the flower of the fall. ...I suppose they could be roses...

How on earth do you keep from putting on extra pounds and pounds eating this way? Or do you do as the French women are purported to do...eat everything, but just tiny portions? And the lady in the purple top and black ball cap. That must be your Mother? Correct? PanaCan, it all looks too delicious for words. When one thinks of the average boring North American diet...

One the side benefits of working with chocolate and other goodies...you get to eat the 'seconds'.

Lovely, Chocolot. Looks as if you and your new toy will have a long and prosperous life together.

I am intending to make Palanquetas with panela and have found a number of recipes. Fany Gerson speaks of making them with honey or piloncillo, but her recipe calls for plain white sugar and corn syrup of all things. Can I just slot in panela? Does anyone have a tried and true recipe? Thanks.

I'm going to buy one of the cane stalks and try the above. I'll report back.

My nose is pressed against the screen, looking at everything. The mountains are wonderful. A local supermarket has long sugar canes for sale. We don't have a press naturally. What could we possibly do with a 3' length of sugar cane?

You think maybe Ambato is the Garden of Eden? What a market! Such produce! OMG!!! And the panela... Tried the new trick I learned on an Indian Jaggery website about heating the Panela in the microwave to soften it. Saves so much time and arm work. But then you probably knew it anyway. I do envy you. On so many counts. Am enjoying this blog immensely and it's scarcely begun!

Oh my! Also pork butt for $10 for 3 pounds? Not in my neck of the woods.

Been there. Done that. Very nice. Can't think of ever using 'brown sugar' again.

Good idea. Did you use jaggery? Can you get it in your area?

If you like deep and delicious, try for Panela. :wub: Darker than piloncillo.

That's all there is to know basically. I stuck a smallish block of panela in the microwave. Zapped it for 15 secs. No dice. Another 10. Another 10. Any by God, I pressed down and it crumbled. Just like that! When I think of all the work... Should add that while doing it with the palm sugar chunks, the stuff crumbled and my finger ended up in a small of pool of yikes! melted and very hot and sticky palm sugar which I of course stuck right into my mouth for help. Fortunately, it was not THAT hot. Yeah, it tasted good.

To date I have chopped away at my blocks of Piloncillo or Panela, or shaved them with a sharp knife or even grated them. Such work. Today in a recipe for Chikki (Indian Brittle), I found a tip for using Jaggery...the Indian equivalent. Put the block into the microwave for 15 - 20 seconds and then press down and see if it crumbles. Use the microwave in increments of a few seconds until you can press down on the block and it will crumble. Be careful not to melt the sugar. So I tried it with both a block of palm sugar and panela and it works! My question is: would it harm the sugar in any way to be treated this way? I am NOT a fan of microwaves and don't use mine any more than necessary. Foolish, perhaps, but then....

I have no idea at this point. It's up to the teaching chef I guess. I wrote to her that I had some panela...you can't get it here...but in her reply she didn't mention that. What is your favorite kind? Or favorites? And do you make it usually? Any tips to give me????

If there is one food that people are 'fussy' about, it's eggs. I can eat a lot of foods which I don't particularly like cooked in some fashion, but not eggs. I had a horrible experience as a child with a woman who insisted I eat a soft-boiled egg and since then after years of not eating 'eggs', as such, I can eat them again...but only cooked the way I want them. I cook my own scrambled eggs, thank you, and my husband cooks his. The breakfast hour makes it only more critical. So like some others post above, I wonder if 'creamy' eggs were difficult for your visitor to get down. Nope. Be a gracious hostess and let the man eat his McDonald's meal...and their eggs are truly awful.

Dinner tonight was my favorite treat: Dessert as Dinner. And by the time I remembered my plan to take a photo of the dinner...it was completely gone. Stumbled today across a Mark Bittman NYT recipe and video for Free Form Apple Tart and seeing as we still have three containers full of falls from our trees waiting to be juiced, I took some, in this case, Northern Spies, and made the pie, which Bittman also called a pizza because it took that shape. He suggested ice cream, whipped cream or creme fraiche...we used 3 year old white cheddar. Amazing. :wub:

If you re-read the sequence of posts, you'll see that I added cream the first time and that was a disaster...the butter separated out. Then I received advice to add water and that worked just fine.

I actually did it a couple of years ago. I was almost a total caramel novice and yet it worked quite simply. Should add that the details are a bit fuzzy except that I had no trouble. Beginner's luck??? Found it. Go to "Caramel Troubleshooting", post #241 and following...

Ditto here I could mention that I am taking this class soon about making edible gifts from around the world and the Chikki is one of the items.