Darienne

Remove the "S" from the site search to get a few more ideas : http://www.tastespotting.com/search/lollipop/1 Thanks for your help, David

Dessert started with thawed extra frozen whipping cream and ended up as Creme Anglaise with Floating Islands with blackberries. The little meringues were so good. And with less sugar than I have seen in a recipe...but then I have little experience. Here's the dessert. Took a bite before I remembered the eG credo: First we photograph; then we eat.

The puddles, pepper and bread part I like. I always liked pepper (and salt) on my sour cream, cottage cheese and pumpernickel. We are talking some decades...many...ago when you could get good pumpernickel easily. Oh, I lived in Montreal then. I was an early pepper lover.

I saw the word 'cupcake' and thought...Kim Shook. All hail the Cupcake Cueen!!

Finally found the Perfect Brownie pan in our area, Canadian Tire. $20 each and that's on sale. (Sales in Canada are not what they are in the USA.) Bought two. One for me and one for confectionery partner, Barbara. Monday we make Enstrom copycat toffee and I'll report back how the pans work. Am returning the more expensive one bought from Hendricks the restaurant supply store. It's better quality, heavier, but has only 12 sections. The Perfect pan has 18 sections which is better for our purposes. Hmmm...wonder it marshmallows would work in those dividers...or whether I'd be left with one awful sticky mess. Of course I would oil them but...

We never drink before the yard arm is over the whatever it is supposed to be over. I'll put booze into it for the Dog Weekend. For the humans...not the dogs. What do you suggest? A cream liqueur? Grand Marnier? Chambord? I love Chambord. But then I love almost all liqueurs which aren't mint.

Looks delicious. The Challah French Toast.

Here's an interesting lollipop website sent to me by dhardy. http://www.tastespotting.com/search/lollipops/1

Thanks for all the excellent suggestions, Mitch, and your analogy is perfect.

Thanks for all the answers. A new can of coffee is now in the cupboard. DH is not completely happy...but we'll see.

No doubt I should not even have the temerity to post this question but I do and here goes: We buy pre-ground canned coffee at the supermarket. OK. Cut off the top or rip off the seal, put on the plastic lid sort of thing. We use one can of caffeinated coffee in about two weeks -- and one can of Swiss-water decaf about every four days. And we have been keeping them in the fridge for years now. Now I learn at Costco of all places, that coffee in the fridge is THE worst. :shock: And here on this topic also the same as I attempt to wend my way down all the info. You can look down on me all you want , but PLEASE someone tell me the best way to store my coffee without segueing into beans or grinding or whatever...just the best way of storing 'cheapo' store-bought pre-ground coffee.

Thanks for the information, Lisa. When you say a heat lamp, do you mean some special kind of cooking lamp. You learn something every day. If I understand correctly, when the sugar solution becomes too thick to pour, it will regain its liquid state and be suitable for pouring again??? I'll try it anyway. Thanks.

I don't know about alcohol in hard tac but if you find out anything, do let us know. Vodka & Grand Marnier lollipops! Love the concept. The alcohol would flash off and past that I don't know.

I have never shocked my pan...I would fear that such an action would cut down on the pouring time which is small enough. Why and how do you use this method? Thanks. I am always interested in ways to extend the liquidity of the candy mass if possible to pour into the molds.

Please elaborate on the canelleur and its uses. Thanks.

Time to get some new and nicer friends. I have a set of pots which are used only by me and only for confection making.

I would love a pepper truffle. Me too, please.

Quick reply is that you don't need anything except sugar and glucose or corn syrup. You can make hard tack lollipops on the stove or in the microwave. Oh, lollipop sticks are good too! If you like, PM me and I'll send you my written set-up for making lollies. I make them by the gazillions...well, not quite...for the local libraries and such to sell as part of my donation to the community. I also have some good websites that I have found and others (Dave Hardy) have sent me. Because I make them for children, I have never tried liqueurs. The alcohol would be burnt off...I don't know about the flavor.

Wow! Good one, Linda. Never thought of trying it. It worked! Now I have a peeled tomato in the fridge.

Thanks for all the good ideas, Anna. I'll pass on the hard-cooked egg part , but the rest sound quite doable.

kinds of sesame oil Quick answer...

Cannot believe it. I just read through this entire topic and unless I missed it, no one mentioned putting liquor in their iced coffee. C'mon. What's going on here? Cold strong coffee, some chocolate extract, some cream, some vodka, some Panama Jack, or Bailey's or Grand Marnier or your favorite. Into the blender, add ice. You get massive froth. Wonderful on a hot day. Still, that's not everyday. Everyday is the above without the booze. Still good.

Merci beaucoup.

We have been great devourers hummus eaters since I can remember. I go easy on the garlic...mostly because hummus is often an out-for-lunch in a wrap thingy between appointments or errands. I use tahini but have used peanut butter or almond butter when out of tahini. Last year a dear and generous eG friend who lives in Ashkelon, Israel (guess who?) sent me some lovely spiced tahini and I have a smidgen left. One of my favorite things to do with tahini is to mix it: 1:1:1 with melted dark chocolate, icing sugar. Makes a sort of Halvahish ganache. Yum...

Back to Chris Hennes: what is that can Breia has in her hand? Thanks.