Darienne

"My" city is Montreal and the bread is the Montreal bagel. :wub:

I did notice that by dessert suppertime, the bottom of the little mousse bowls had gone back to liquid. Also, I perked up the flavor by adding some raspberry/Chambord sauce. A little liqueur never hurt anything.

Ed liked the chocolate mousse although he would have liked it to be thicker. Don't know that this is possible. He's always been a lover of the thicker, richer, sweeter, etc. His jaw literally dropped when I told him what it was made from.

So here's my first attempt: Chocolate Chickpea Mousse: http://kelliesfoodtoglow.com/2015/04/23/magic-chocolate-mousse/ Haven't told DH about this Mousse and it will be a surprise to him. And then it will be another surprise to him to learn what's in it. I'll report back.

I am, as the Brits would say, gobsmacked by this one. Watched the video with the look of distaste on my mouth...I could tell. Don't know why. It just seemed sooooo bizarre. And yet, chickpeas are my favoritest in the world almost. Want to try the chocolate mousse idea... This is what I am going to make first: http://kelliesfoodtoglow.com/2015/04/23/magic-chocolate-mousse/

Thanks Kerry. I used a combination of 70% and 54% dark chocolate and did not have any trouble with bloom. Didn't put them into the fridge either...didn't realize that I should have.

If I might return to this post and ask a question of Kerry. The Rice Krispie treats do not present a smooth surface but are full of nicks and crannies which when I dipped them took up an inordinate amount of chocolate. I gave up in frustration partway through, having exhausted my supply of tempered chocolate. A few days later, when I had some leftover tempered chocolate after dipping some pretzel logs, I tried brushing the chocolate onto the krispie treats with one of those small silicone pastry brushes and it worked well...but would have been too much work for the entire production. Now the question: did you simply dip the treat into a container of chocolate and this worked well? Thanks.

There aren't many baking recipes which cannot be improved by a handful of poppy seeds or chopped walnuts or pecans. (Yes, I know that's an exaggeration, but it is Saturday).

Seeing Kim's post reminded me to thank you Shelby for the cracker pie recipe. Mine did not solidify correctly I must say and that was a disappoinment. I have no idea why it didn't work. DH and the guests loved it. I found it on the sweet side for me, but then that's simply personal taste. It was fun to have our guests try to guess what it was made of.

Salmon and peanuts. Boggles my mind. Must try it sometime... Thanks.

Hello from Canada and welcome. I hope to read your posts in cooking and baking in India. Canadians traditionally love Indian foods of all kinds.

Chris, I think I would like to come to your house for dinner for a few months or so.

Looks delicious, Chris. What are the visible green bits in the rice, please.

Jaymes, that quickie bread pudding recipe is brilliant. Thank you.

We have something different at our home: Dessert as Dinner. This way, dessert is not on top of dinner, but rather only dessert for dinner. That way you get a honking big amount of deliciousness at once. No stinting. Not chocolate cake or baklava of course, but a dish which includes fruit, grains and dairy like fruitpancakes or fruit shortcake or cheese blintzes. The 6-month period we lived in Utah 6 years ago, we invited our next-door neighbor/landlady/good friend to dinner every Wednesday night for Dessert as Dinner and I never repeated myself once. It was a pleasurable challenge.

Are those red Twizzlers dipped in milk chocolate and drizzled with dark and white chocolate? Were they a success? I can't imagine Twizzlers in chocolate...

PanaCan, I think if I read you correctly...and I did...you made 60 cakes to deliver over 2 days and they were all fancy? I think I have to go and lie down and have a coffee now. You are amazing. And a wonderful baker and cake artist. :wub: Love your chef's jacket. Very classy and very Canadian.

Glad to see you back on eGullet, PanaCan. You've been missed. As usual, your array is breathtaking and delicious.

I don't have the Bayless book nor am I likely to buy it, but I certainly am enjoying your blog, Chris. I'm tempted to try the mango drink, being currently overwhelmed by an embarrassment of mango riches, but I think I'll go for ice cream instead.

Either eGer's are not buying cookbooks anymore...or we are not reporting them for the official count. Latest two cookbooks (from an avowed non-purchaser now): - quick & easy thai: 70 everyday recipes by Nancie McDermott. A wonderful gift from a fellow eGer. - The Joy of Ginger: A Winning Selection of Taste-Tingling Recipes by Margaret Conrad & Heather MacDonald. A second-hand store purchase. I've never seen a cookbook before devoted to ginger...which I adore. Written by two Canadians from Nova Scotia who grew up after WWII in a province which gives importance to ginger in its history and cooking.

Could you not take the fresh smut from growing corn and use that? We had our fields planted in corn quite a few years back and they had lots of the stuff on them. At that point, I had never heard of huitlacoche and just thought those stalks of corn might be ruined.

Red Hots, grilled until burnt, on the cheapest fluffy type bun, with cheap yellow mustard, French's with sweet relish. Kettle potato chips too please. DH likes his with Dijon mustard and sour pickle relish, but what does he know?

Deryn spoke of potential changes in cream cheese and ricotta. Oh yes, and also sour cream and cottage cheese...and I bet the list goes on forever........ :sad:

We are with Radtek. Don't eat out anymore. Except for fish and chips. And only one place in the small city near us. The downside of this is the constant cooking of Chinese food which the DH loves above all. So much work. Oh well. And no more breakfasts out. Are the restaurants all falling down on the job? Or are we becoming too choosy? The worst disappointment occurred about 5 months ago. I loved, loved, loved Apple Fritters from a local coffee place. Talked about them regularly. Hadn't had one in YEARS! Such self-control. Finally gave in. Such anticipation. Mouth watering. Almost drooling. Gack! Horrible. You needed a magnifying glass to see the apple bits. Enough dough to sink a ship. I was devastated. Torn up inside. (Well, I can be a bit overboard at times.) That's it for me. I've tried them all across the USA to Utah and never found a good one. If you know of a place that makes good Apple Fritters off I 70, 44 or 4o, please let me know. And no, I don't want to make them.

Made these squares yesterday: Caramel Crunch Bars by Dorie Greenspan for a workshop I was supposed to attend. Barbara, my confectionery partner, who so kindly bought me the Heath pieces on her way home from a bigger city would love them. The meeting is at her home and I always bring goodies. It's only fair. However, unexpected issues are keeping me away. Now. What to do with these scrumptious cookies which I cannot afford to have in the same house as I live. Or DH either. I wonder if they would freeze well? Or maybe the neighbors up the road would like them. They have three school-age kids. Still, I have to say I could easily do without the Heath pieces...or use real caramel bits.