Darienne

Found mine on eBay...but it was a long time ago.

I'm lost. What is an SF recipe?

Welcome to eGullet, Jontylerg. I know nothing about Ethiopian food but am interested in learning and trying. Most of the African food I know is from the west. I look forward to your posts on this subject.

We have a septic system and a Bosch and no discernible problems. That's all she wrote.

Richard Jones, that is elegant. So well done.

I am not a Butter Tart type of person, but that Raspberry Tart looks incredible!

Hmm...that's a good point, Kerry. I often put the toffee in the fridge after coating one side with chocolate and almonds to get it solid enough to turn it over and coat the second side. Impatience on my part, no doubt. Maybe the second coating is the one which falls off. The toffee would then be cold when receiving the second coating of chocolate and not as receptive to the chocolate. It's not as if the chocolate falls off both sides. Thank you. As always.

Have the same problem at home. Not always. Just sometimes. And don't know why. I follow just about the same procedures as does Chocoera. So I too am interested in the answer to this problem.

I watched the entire video and I think I had an expression on my face which could be most easily described as 'yuck'. But then taste is personal. What can I say? Not to mention as pastrygirl noted...entirely too much work.

Why Shelby? Inquiring minds want to know. (or is this something which is self-explanatory and I'm the only one who doesn't get it?)

Kerry, you could have a second career...no, make that a third I think...hiring yourself out to go to second hand stores with folks. Either your second hand stores are better than the ones up Peterpatch way or you are better at ferreting our excellent purchases. Probably the second.

lindag...first involuntary retch of the morning. How horrible for you.

Kim, you are an angel on earth to make stuff for your friends, co-workers, neighbors, etc all the time. Such a generous nature you have.

Thank you Smithy for that last post. You just solved a problem for me. We have this hot Italian sausage in the freezer which our house sitter left and honestly, I don't like hot Italian sausage. In fact, childhood trauma has left me basically unable to eat sausages at all. However, I have been making these delicious 'Mexican' meatballs using a combination of pork and beef with a bunch of other ingredients and we LOOOOVE them. Why not grind up the Italian sausage and add it to the mix? Should be scrumptious. Never too old to learn something new...

The Samosas at a Taste of India are to our liking. I have never tasted any other of the dishes there. And as for 'restaurant ambiance' ... it is early truck stop. I envy you dining at the Curious Kumquat. Enjoy. Say hi to Rob from me. I'd love to meet him. Enjoy.

Stopped in Cuba once again to eat at El Brunos. Chile Rellenos as always. Delicious as always. Complementary chips and salsa and sopapillas as always. However, as soon as I bit into my first chip I thought...these are not right. They are not the chips of old for which I yearned. And so it was true. The hostess admitted that the chip machine broke over a year ago and that they hadn't fixed it yet. Fie upon them. Also had the obligatory Navajo Fry Bread in Shiprock, both going up to Moab and back south two months later from Moab. Never disappoints. Fried dough...what more could one want? To round out this report, I should add that we had Samosas once again at San Jon just at the eastern border of New Mexico right before entering the Texas Panhandle. Delicious. Some day we'll actually have an entire meal there but we always pass through fairly early in the morning.

Sad news about Moab dining. The new roads are finished and the new bridge is long open. And the little hole in the wall Hispanic restaurant Mi Ranchito Mexicanois gone also. A new Mexican restaurant, Los Jilbertos, is open and it's awful. Truly awful. Plus, an old-timer, La Hacienda, is closed. As noted above by Bicycle Lee, you're better off opening a can of beans in Moab than trying to eat out.

I have a small Chocovision tempering machine and have used it for years with no problems at all. I do agree with everything that Jim D has said and add one more possible proviso. Never have I had unmelted chocolate in the bowl when the machine tells me it's time to add additional chocolate for the seeding process. But then I have never put more than the amount of chocolate in the bowl which the machine puts as its upper limit. (I can't recall the upper limit...the machine is at a friend's house...I think it's 1 1/2 pounds perhaps?) I always weigh the chocolate before I put it into the bowl. So nice that you got your machine for a wonderful price...I did too.

This is just my personal opinion. Not that of an experienced cook. I would not use loin. Butt or shoulder. That's it. (for me.)

Franci, I've seen your work for quite some time now and I beg to differ with you on your opinion of yourself. :wub:

Again my apologies for not explaining better. They are not part of the actual cooking or baking heat process. I just thought that maybe David Ross could dry his orange slices on the curtains to avoid grid marks. I just use them anywhere where cheese cloth is called for, or for drying items, etc. Sorry. I don't seem to be making myself very clear today. Time to lie down and read a book.

Sorry about that. It's just what I've always called sheer curtains. They are fibreglass or some other fabric that you can see through sort of. People used to hang then underneath the drapes. They don't block out the light. A friend was getting rid of his when we were in Utah many years ago and we had rented an empty house. We put them up in the living room. And then took them home to use in cooking and baking. https://www.google.com/search?q=sheers&ie=utf-8&oe=utf-8#q=sheer+curtains

What about a thin layer of glass curtain on the screen. I have some glass curtains...from a much earlier visit to Utah...and I find them useful for all sorts of things, like keeping flies and fruitflies at bay when leaving things out to cool, and instead of cheesecloth...not quite the same, but they do work...mind is currently a blank, but I do use them a lot. They will let all the air in for the drying of the orange slices and not leave a pattern. I think. It's just a thought. Really enjoying reading about your Ducasse workout.

No need to explain. I remember the first time I saw the word 'ganache'. I had no idea what it meant. We learn.... Bittersweet chocolate with lemon. Yes. I make a lemon cheesecake pie and then put a bittersweet chocolate ganache on top of it. Very delicious. Citrus and chocolate. Yes. Always. Mind you, I don't know about grapefruit. I've never tried it. But lemons, limes and all kinds of oranges. Most definitely yes! :wub:

Good times all around. Ed is cooking his salmon recipe Tuesday for local friends and the hostess is making a Key Lime Pie. She is from Florida, amongst other places, and it's one of her specialties. Thanks for the information.