Darienne

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.

Working through Anna's excellent post. ( I really have to learn how to multi-quote) Those two recipes look excellent and I will try them. Moussaka works well too I think. Just leave off the Bechamel topping. And spaghetti sauce on shredded cabbage. Or lasagna with cabbage leaves...or zucchini...or eggplant (which then becomes a sort of moussaka), etc. Salads: we eat salad for supper every second night and fortunately I never get tired of it. Feta cheese helps a lot. Don't really like carrots all that much anyway. Lunch out between appointments or at the No-Namers? Salmon salad on a bed of shredded greens. Or egg salad. Like your attitude towards expensive cheese. I like smoked salmon with cheese for breakfast. I have to try to get bacon on my mind again. It's very useful. So is Egg Foo Yung, come to think of it. Ditto for the euphoria factor. I've been stalled at my weight for about two months now. Weight=more pain is back in my life and so I am back to being more careful. This has curtailed my exercise factor. Normally we walk the perimeter of the farm with the dogs and that's a big plus. Now I can't walk again. Pity Party!!! Pity Party. OK. The best for last. What ARE your snack ideas? This is a critical one for when you just need to put something into your mouth. Sorry to be so blunt about it, but I have to face it... ps. Just looked up spaghetti squash. At 5 carbs per half cup is it maybe too carb laden to be useful? I admit I am not doing this with careful attention. pps. Hot and Sour Soup is a good meal. Full of low-carb stuff. Actually most Chinese dishes fit right in.

Thanks Ilana, Not too useful for the Revolation machine...

Question #1: In the set of photos from Art Mills, DSC08655-temperering.JPG the chocolate appears to be tempering inside plastic wrapping. This is new to me. Is this a common practice? Why? Etc? Thanks. (no rush obviously)

Do you mean sesame oil + toasted sesame seeds? I think I may be giving this one a go...only problem is I've got no idea about the ratio. From Rarerollingobject"When I want some for Mediterranean style applications, eg. tahini, I just toast sesame seeds and then food processor them with olive oil till it's smooth." I would do the same only with sesame oil. Actually...it might be interesting to try it also with the toasted Asian sesame oil also

I am doing a sort of Primal Blueprint/ Low-carbing/ Mark Bitten Lessmeatarian kind of thing. Sort of. February/March lost 15 pounds. Stabilized at that point. Lost track. Life intervened. Strangely enough, as of early this morning, decided upon a re-commitment to another 10 pound loss. Wish it were for happy reasons. Some would say that for every pound off, whatever pain or disability one is subject to would lessen with each lost pound. I have decided to trust in that. Bread. Oh the wages of sin bread is weight gain. Breakfast was a protein powder shake. Lunch is spaghetti squash with spaghetti sauce. Supper will be salad with olive oil/lemon juice dressing and feta cheese. Back on track. Back recording in my sparkle-covered blue book.

What about using sesame oil...the untoasted clear kind... in the food processor?

That's something worth knowing, Lisa. Thanks. I could add that I now have some quite old...in terms of changes in manufacture...Pyrex dishes which I have bought recently at St. VdP for peanuts. There is a thread on eGullet Pyrex expireswhich covers the changes made in Pyrex ware over the last few years and how it is no longer as safe from cracking and explosion as it formerly was. The manufacturers no longer add the ingredient which guaranteed the safety of the glass. That is another fact worth knowing.

Interesting post, David. Never heard of clear flour before and would be surprised to be able to get it in Peterpatch (as we lovingly call it). Went to your link and it's just too early in the am to take it all in. I'll add an extra egg yolk next making. The machine Challah is good...but it lacks something...??? But then it's adapted for a machine. The extra egg yolk sounds promising. (I did do the braided Challah as promised but it looked so embarrassing that I didn't post my photo.) This bread does so well in the Boozy Oven French Toast recipe by Smitten Kitchen. DH, Ed, wants me to make it savory with bacon and cheese so that it next on my agenda. Well...sort of next.

Using coconut oil makes food taste different also. And then there's lard.

Thanks for starting this report, Kerry. It will allow some of us at least to 'pretend' we are there, sharing in it all. Curious about RobertM's popcorn.

Yes!! We'll also try Cooke's. Less interested in the eating out than buying stuff to take back home. Not too good at eating much on the road. Oh, except for the bagels. But right out of the oven into my mouth. Have this life-long obsession with Montreal bagels. Wait....what supermarket, please?