rio marie

I made coq au vin on Sunday and it came out great. I'll be it was the first time I ever cooked coq au vin but the amora waifed through the neighborhood........

I've ordered both from Gourmail and Chocolateman from Seattle. I get my chocolate within 3 days from the Chocolateman being in the San Francisco Bay Area but with Gourmail it's about 2 weeks as they are on the east coast. What I like about Gourmail is the shipping is way cheap. It's a set price. $9.95 anything west of the Mississippi River. Prices are cheaper for their Valhourna but they have limited selection.....

I had the same problem with my metallics and I put the molds in the refridgerator for about 10 minutes and then they came out fine...... Rena

I'll second what Lior says about Van Drunen Farms, I asked for a couple of samples and they sent me 13! Including Banana, Blueberry, Pomagrante, Peach, Passion Fruit, Mango, and the ususal....They are great to work with. Rena

I cooked potato wedges last night and this is what I used. Preheat oven to 425 degrees: I used 1 Yukon Gold and 1 red pototo I sliced them into wedges then I salt and peppered them and added garlic powder as well. I then put them in a bowl and added the EVOO and tossed the potatoes to make sure all were coated. Prior to placing them on the cooking sheet I sprayed the sheet with Mazzola cooking spray. I placed them on the cookie sheet and put in the oven for exactly 30 minutes. Half way thur I turned them on the other side. They come out crispy on the outside and soft on the inside. YUMMY!! Rena

I went to the San Francisco Chocolate Salon and had a blast. Won't be able to attend the one in Seattle though. Hope all goes well.....If anyone can go I suggest you go, there is so many chocolatiers out there now...... Rena

I think I will do the oven first then sear in the pan but I must get a probe thermomter. I'll let you know how it turns out. Rena

Hi, I bought 2 big rib eye steaks that are at least 2" thick. I've never cooked anything that thick before. I know I should probably sear it and then cook it in the oven the rest of the way but how long should I cook it if I want a medium rare? I DON'T want it well done, that would be a waste of money. Any suggestions will be great! Thanks, Rena

I dipped the burnt marshmallow in chocolate and tasted them after they were set. I didn't really taste the burnt flavor due to the chocolate being the stronger taste. But I did like the texture the caramelization had on the marshmallow. It gave it a bit of a crunch when you bit into them. So, maybe I will use milk chocolate next time and just shoulder dip the marshmallow so the top will be exposed and give it a bit more visual appeal..... Rena

Update: I burnt my marshmallows over a low flame on the stove. They were dusted in this stuff called 'Mircle Powder' I ordered from Sweet Celebrations which is now closed. It's the same powder that is on powdered donuts. Anyway, it's more like a cream burlee on the outside. It's hard and caramelized. I tasted one and it tasted burnt just like from the campfire. Now I'm waiting for my chocolate to temper and will dip them. I'll give another update once they are set. I don't have a camera so there will be no pics..... Rena

Thanks Kayakado! I'll check out his website for that..... Rena

ok I will give it a try. Thanks for the suggestions.... Rena

I have a question: Do you think it's possilbe to take a homemade marshmallow and put it over a flame and burn it on the outside and then dip in chocolate? Would that work? I was at an event last week and a lady sugested I do that. I thought 'Ummm that might work' what do you all think?......I really like the burnt taste of marshmallow. Thanks, Rena

I'll put my 2 cents in the cocovision (1.5 lbs capacity) not worth buying. I did purchase Hillards Little Dipper and I love it. For molding it's a bit messy but not that bad. I've had mine for 4 years and nothing has gone wrong yet. It's a workhorse....That's my opinion. Do your research before you buy. I'm stuck with that small cocovision that I paid $400.00 for and I don't even use it. Waste of money. Rena

Hey Lior, Your frogs are so cute! I like the way you incorporate the colored cocoa butter. I see you got some freeze dried strawberry powder. Where did you source if from? I've been busy making Easter chocolate. I got a cookie cutter in the shape of a bunny's head and made some marshmallow. Then I cut out the bunnies using the cookie cutter. I applied and sucker stick to them and then I dipped them in chocolate. I'm getting a huge response from my clients. Unfortunalty I still don't have a decent camera to post pictures... Rena