Darienne

Thanks DocDix, but I did say that the candy 'looked' like White Rabbit Candy, but was in a large red plastic tray. I don't think White Rabbit makes these fancy red tray assortments popular at New Year. I have purchased White Rabbit candy and made it also and this was NOT White Rabbit candy unless they now make a 'toasted sesame oil' flavor. The following is the list of current White Rabbit flavors from the official website: "In addition to the original vanilla flavour, new flavours such as chocolate, coffee, toffee, peanut, corn, coconut, lychee, strawberry, mango, red bean, and fruit have been added. The butter-plum flavour, characteristic of China, was also among the new flavours added through the years." None of these flavors would taste like toasted sesame oil as far as I can see. I also believe that currently there is no recall of White Rabbit Candy for melamine...but I don't know for certain. I wanted to taste it and so I did. And then made a batch using a recipe from Anita Chu (Pastrygirl on eG) book, Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable. So I am still mystified.

The best I can do is to ask at my Asian market. No doubt you have already gone that route. However, I hope you don't mind if I add a second 'mystery Asian candy' to the question. I asked it long ago on an Asian favorite candy topic but received no useful answers. This candy is white, small cylinder to squarish, chewy, tastes of toasted sesame oil, wrapped in waxed paper, looked like White Rabbit Milk Candy, but was not, purchased by a Chinese friend in a big red Chinese New Year multi-varied box 2 years ago. Intrigued me no end...in fact, I ate them all. The combination of toasted sesame oil and sweet was so different. I should add: they were NOT crunchy, there were NO sesame seeds, they were NOT thin like wafers, the sesame oil WAS the familiar toasted kind you use in dishes such as Hot & Sour soup, Hot & Sour cabbage. Thanks.

Found this link today concerning HFCS. I have no idea of the legitimacy of the claims that hfcs is bad for you...Princeton scientists seem to think so. I thought I should post it.

The omelet looks wonderful and the pan also.

Do check the ingredient label on the can to see what % is fat. Some cans are labelled 'cream', but have a very low % fat. And vice versa. However, as HeidiH pointed out in the topic "Coconut milk vs. coconut cream vs. Coconut Water", the labels on these cans are NOT to be trusted .

Too kind...

Somehow I feel a strong kinship with rooftop1000.

Thanks for the answers. It's strictly for fun, and yes, they are sugar maples. Maybe next year...

Moussaka, made with Eggplant Cutlets, both recipes from Rachel Perlow in eG's Moussaka Cook Off Thread. And Spanakopita, pretty much an amalgam of three recipes, including Claudia Roden, A Book of Middle Easten Food. (Sorry about the fuzzy moussaka. I need both a new camera and a new photographer.)

Phoned McCall's...got a teenager...don't phone on a Saturday. It seems the difference between wholesale and retail is a $25 yearly membership, but the girl assured me it was well worth it. Thanks for starting us out, Kerry.

And thanks to you, Lapin d'or, for taking us through your process using some Mycryo.

DHardy is going to give me a sample of his Mycryo which is very nice. Also, I phoned this candy and supply store in Pickering and they have bars of cocoa butter. Small bars, about $2.50 a bar...probably tiny bars...but bars nonetheless and that should denote tempered cocoa butter. We'll pick some up next trip west. The whole matter is more experimentation than anything else. Need to try EVERYTHING.

Confectionery partner, Barbara, and I are off to Toronto fairly soon and want to know where to buy confectionery supplies: chocolate couverture, Mycryo, chocolate moulds & stencils, hard candy moulds, caramel rulers, aluminum baking pans, in essence all things you can't buy in a small city like Peterborough (or as we call it, Peterpatch ) Oh, add the Perfect Brownie pan if you know where to buy one. I've tried: Michael's, HomeSense, Home Outfitters, Sears. I'd like two for moulds for toffee. I know Target has them in the USA. We don't intend to buy all the above...we just want to know where to buy them and neither of us knows Toronto. Thanks.

Oh... I see... Hmmm.... Thanks, Edward J. Will keep all that in mind. Thanks for your detailed answer.

OK. No problem. I'll ask David Hardy for some. He offered to give me some when we come to your class in May. I just turned him down...but now will just turn him up.

Nope. not suitable. I do have all sorts of mini-pans already. You can't spread hot toffee in such little pans. Not enough time. But thanks for the idea.

Sounds good to me. Usually temper about two pounds if by hand. (Have a Revolation I and so often temper by machine. )

I don't know about the 'stupid' part...surely human. Perhaps you could suggest that to Steve Lebovits as a short chocolate project to try. And thanks about the Mycryo. That's super of you. I've already told Kerry...not letting anyone off the hook. I am going to try the process with my LorAnn cocoa butter next. If only I could just play at chocolatier all day long...

Somebody PLEASE ANSWER MY QUESTION!!! How often do you use this method? Why or why not?

Thanks Bob for your offer but I'm sure I can get some in Canada, through Kerry Beal perhaps. Friends and I are taking a chocolate class from Kerry in May. Do tell me though...how often do YOU use this technique for tempering and why or why not? Thanks again.

Hi David, Thanks for the answer. Although I have read and heard about Mycryo, I never really addressed my lack of knowledge at the time. The time is now. I do have some LorAnn cocoa butter on hand. Is it good enough to use? Chef Eddy uses Callebaut cocoa butter. Do you use this method often? All the time? Why or why not? Thanks.

Chef Eddy van Damme has a very nice blog which I have just started to follow...that's what I need...more blogs to follow . Chef Eddy's last post was about tempering chocolate using grated cocoa butter I think I'll try it. Had anyone tried this technique? Does anyone use this technique regularly? Any opinions, advice, etc? All replies gratefully received.

I could pm you my dog biscuit recipe. It is the least 'grain' and other basically non-dog related recipes I have used. It's a recipe born of putting together the best of a few recipes I found years ago. The only 'problem' with it, in terms of sale, is that it is made only of REAL food, has no preservatives, and won't last forever like the commercial dog food biscuits. (Kind of 'problem' that I like.) ps. Being made of REAL food, the biscuits will go bad after a length of time. I can't say how long...I make 4x batch, we keep them in the fridge and I've not had them go bad yet in years of making them.

The painful truth is that it's been years since I even made bread in a machine and at that I had to relearn that simple process. I used to make bread constantly in my bread machine, in my 'cooking under duress' days, and had designed my own bread recipe which we loved...to our detriment. The even more distressing truth is that I have never made bread any other way and it is now one of my next projects...in a long line of culinary projects stretching out, no doubt, far beyond my lifetime. Thanks again, David. Boozy Oven-baked French Toast will have to wait until the next loaf...this one is almost all gone already.

Hi therippa, I'm going to assume that you are asking the question of me. Upon re-reading the topic, I see that I never explained clearly just why I wanted that particular pan. Confectionery partner, Barbara, and I make this copy cat version of Enstrom's toffee...the best toffee I have ever eaten...which is coated with chocolate after cooling. If you cover the top and bottom of the toffee with chocolate and then break the toffee into pieces (shards), some of the chocolate can come off in uneven patches. If you cut the toffee in the pan, it's not that easy to get the pieces even and cut through although with experience I could get it right no doubt. Caramel rulers, which I don't own, might be useful for the cutting process. It just struck me that this brownie pan, with its set-in divider, might be the answer to our situation, two pans. We could just set the divider into the cooling toffee, and the resulting pieces would be small and even, and we could simply dip them right into the chocolate, sprinkle one side with chopped nuts and le voila! Michaels no longer carries the pans. Winners/HomeSense in Peterborough had no idea what I was talking about. They have another brand of the pans at Hendrix but they cost too much for my taste. So...