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RWood

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Everything posted by RWood

  1. RWood

    Dinner 2021

    Baked potato soup with cheddar and bacon... and a couple of margaritas 😁
  2. I’ve only made bars once, and I infused cocoa butter with the cannabis by sous vide. Then I added it to the chocolate and tempered it, then added a black raspberry flavored oil made for chocolate. I was attempting to make something like the Keva bars. It worked pretty well from what I was told.
  3. Yes, my mother has the same problem. That's why I let her put her obscene amount on for herself 😁.
  4. Haven't made banana pudding in years. My grandmother always made it with meringue, which neither my mother nor I like. So, whipped cream for us.
  5. Never tried it, but the bag of Swerve says it will caramelize. Even shows a picture of a creme brulee.
  6. This year’s olive crop πŸ˜•. Half of last year. These were big this time and I got 2 cups, last year I had a quart, but they were smaller. I think we traumatized the tree when we cut some branches off. These came out mighty tasty though. They took about two months in the salt solution, then for a week in vinegar and herbs.
  7. While I like trying new flavors, I'm afraid duck isn't one of them πŸ€·β€β™€οΈπŸ˜. The raspberry Pinot came from a cake I make. I used the syrup in the chocolates, but I like that stuff so much, I'll put it in anything😊
  8. Here's a few of my Christmas chocolates. Orange Cardamom, Hazelnut Gianduja with Caramelized Pear and Rosemary, Olallieberry, Gold Chocolate with Tahini and Sesame Brittle, Roasted Dulcey with pecan praline paste and roasted pecans, and Raspberry Pinot Noir. Also, finally got my new airbrush and compressor put together. Whole new world there 😎.
  9. I'm gonna attempt some this weekend. Since I've got chocolates going anyway, why not? I send my dad marshmallows and my hot chocolate mix in his Christmas box, so I thought these might be something different.
  10. Good to know. I have a couple of friends that are diabetic and keep asking me to make sugar free bon bons. I had looked at Felchlin and was considering it.
  11. Thanks! This is the original recipe but I modified the spices and it worked in a regular tart pan instead of a springform. Pumpkin Tart
  12. Pumpkin Caramel Tart with hazelnut crust and candied hazelnuts. Not that into pumpkin pie, but this was pretty good. Something different.
  13. The Meyer lemon concentrate is very strong and very sour. It would definitely need to be diluted. I've only made sorbet with it, so I'm not sure how it would work in a bon bon. I do use the PP passion fruit concentrate in my bon bons, and I just use it straight. I feel like it gives a better and stronger flavor undiluted.
  14. RWood

    Black Walnuts

    I'm a pecan girl too. Growing up in GA, we had some of the best. We even have my mom's sister's send us bags. We just get handfuls and eat them, more than putting them in stuff. The ones here is CA are the pits compared to those. But I love black walnuts, hickory nuts, any nut really. I looked for hickory nuts online and a 1 lb bag shelled was about $30. I believe it, because me and a hammer have tried cracking them lots πŸ€ͺ. I have a friend that does tons of preserving and canning. She had gotten some green walnuts and made Nocino with it. I wished I still lived in her
  15. RWood

    Black Walnuts

    Right now I'm leaning toward a cheesecake ganache, with a little orange and maybe bourbon with the chopped black walnuts in a dark shell. We'll see when I narrow down my list of what I'll make.
  16. I happen to love black walnuts, but I know they can be an acquired taste for some. I have some in my freezer and am working on my ideas for some bon bons for Christmas. I'm having issues pairing the flavor. I know See's has the buttercream type filling but that's not what I'm looking for. I'm thinking about orange, caramel, bourbon? I always loved black walnut cake when I was little. It had cream cheese frosting, so maybe a cheesecake filling? Any other ideas?
  17. Chef Rubber does sell a cherry fruit powder, but I have no idea what it's like.
  18. Thanks, I went back and found it. I had noticed the difference before, but had looked at so many, they all blurred together. I think I will get other sized nozzles so I can experiment. I have no clue what my other airbrushes are, I'll see if I can find out. It's a basic gun, but nothing in the info on it said anything about size. There compressor is a teeny little square thing. It's fine for liquid airbrush colors on cakes and cookies. I've been looking into a dehydrator anyway for quick drying of gum paste flowers, so I'll check out the one Jim mentioned. It looks si
  19. Yes, I read the thread and was still cross eyed ☺️. Thank you for the input. I will look at the Grex again, I didn't realize this was on the side. I don't think I will ever need something like a Fuji, so I think the CAT compressor is fine. I appreciate your help!
  20. OK, so I'm gonna break down and invest in a new airbrush. I may have mentioned before all I have is one for cake decorating, which isn't that powerful. The old KopyKake I had did work somewhat with a Badger 250, but I tried it with a different gun, and it was cold and the cocoa butter clogged it up, so it did a blow back I'm assuming and there was a loud pop and now the control knob doesn't work anymore. I hated that thing anyway. The other one is by Dinky Doodle, and is made for cakes and cookies. It's a teeny thing. So, here are a couple of things I'm looking at if anyone has
  21. They have a nicer chew to them. It could be the recipe, or that it has a little egg white powder in it, the method, who knows. I still have experimenting to do. I've never been a fan of the Italian method. They always seem so hard to me. The last batch I made of Italian never softened up even after two days in the fridge. This batch need a little more folding because the batter was still tight and didn't spread as much as it should.
  22. So, I wanted to try a Swiss meringue version for macarons. I didn't fold long enough, but I really liked the texture. These are filled with pistachio buttercream. To much black color though, you get a scary mouth. But, my mom said it's ok for Halloween πŸ‘»
  23. A couple things for Halloween. Decorated Halloween cookies, and the Corpse Bride. I wanted to make her for a few years, so I finally got around to it. I don't make many figures, so I can see things I would like to do better on, but I think she's cute for a first attempt.
  24. I would go with windowed. When I first starting making chocolates, the chef I worked for for years kept telling me to get all clear. He said the designs are so pretty, you want everyone to see them, not covered up. So, I tend to agree with him. While I haven't found exactly what I want for totally clear, I would at least have a window. I'm going through the same thing now looking for boxes to package my to go wedding cake tastings. Such a pain!
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