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Posts posted by RWood
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12 minutes ago, rotuts said:
to me , enoki mushrooms have almost no taste whatsoever
pure decoration
Yeah, they just tasted like chicken coating.
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7 minutes ago, rotuts said:
Oatmeal Pecan Chip ( of choice ) cookies are my favorite.
yours look very very tasty.
bet they didn't last long .
They are headed to my aunt’s later, so I have to bake us some more 😊
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Alter Bridge, Tremonti and Mammoth WVH. And sometimes my mother's stuff (Eagles, Bob Seger, ELO) if she's in there. But, I'm usually the one cooking.
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On 10/5/2018 at 12:46 AM, JoNorvelleWalker said:
Is the Chattanooga Choo Choo still in operation? I stayed there with my son on a business trip circa 1980. Had an acceptably nice dinner, don't remember what. But with the fancy drinks we ordered we got to keep the glassware. His is still my little boy's favorite glass.
Really old thread, but I was looking through the Southeast section.
The Choo Choo has been remodeled recently, and it's still in progress. It's been taken over by a hotel and the boxcars are all being redone. It's looking really nice. But, the prices are going along with it. We stayed at the hotel while it was being worked on. A music venue called the Signal moved in and its a nice place for concerts.
They have added some good restaurants. Nic & Norman's and Stir are two that have nice brunches on Sunday with $2 double Champagne and Mimosa's. That area has changed quite a bit. Really good places to eat, nice coffee shops, Chattanooga Distillery is across the street. And a great bakery (Neidlov's) and Italian restaurant (Alleia) are right behind it.
I wish they would spiff up the Choo Choo sign though. It still looks pretty ragged.
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Date Bread. This is good, and I can’t remember if I tweaked the recipe. It had too much flour originally, and I think this is the right version.
DATE BREAD
INGREDIENTS
X1
X2
X3
DATES, CHOPPED
1 1/2 CUPS
BROWN SUGAR
8 OZ
SALT
1 1/2 TSPS
BOILING WATER
6 OZ
WHOLE EGGS
2 EA
VANILLA
1 TBS
AP FLOUR
10 OZ
BAKING POWDER
1 1/2 TSPS
BAKING SODA
1 1/2 TSPS
CHOPPED PECANS
3/4 CUP
MELTED BUTTER
3 OZ
YIELD: 1 LOAF. BAKE AT 325F. COMBINE DATES, BROWN SUGAR, SALT AND BOILING WATER. ALLOW TO SOFTEN AND COOL SLIGHTLY. WHISK IN EGGS AND VANILLA. COMBINE DRY INGREDIENTS AND WHISK IN. ADD PECANS, THEN FOLD IN BUTTER.
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4 minutes ago, ElsieD said:
@RWood. Beautiful! How long does it take to decorate a cake like that?
I started this morning, with a few breaks in between since my back has been out for the past week. I finished about an hour ago.
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1 hour ago, Saltychoc said:
Did they mention price jumps for any other Valrhona items? Was it the whole professional range? I've seen the rumblings online about chocolate pricing. I'll also be asking one of my suppliers. Wondering if stocking up now is a good idea - although that doesn't really help us for Halloween - Christmas.
She didn’t say. I don’t know if they use different cocoa butters in the other varieties, as that was the culprit in the price increase.
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I went by Pastry Depot in Atlanta last week to pick up an order. I got an 11lb box of Ariaga Blanche and they told me that the price is gonna jump by 70%(!). I got it because it was around $75, and for Valrhona, thought that was pretty good. The owner said that the cocoa butter they use is the reason.
She said that she doubts anyone would pay that much, so she would be keeping the Satilia white instead.
I think Valrhona is already overpriced, but that’s just crazy. Dunno if that is going to affect any others.- 1
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Well, don't know if this applies, but it's one that makes everyone laugh.
I worked at a high end restaurant and we had an entree that was tenderloin medallions with gnocchi and truffles. So, we had a customer say "well, it was delicious, but I didn't taste the chocolate." 😵💫
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On 2/8/2024 at 9:00 PM, FauxPas said:
Yep that is me. I've got so many seeds that I just had to have, and I really don't have that much space. We have an acre lot, but there are so many trees, we don't have that much sun.
So, we put in some raised beds and are going to give it a shot in our one sunny place.
Garlic is planted, my mom is going to plant potatoes. I will be trying my black tomatoes, brown jalapeños, purple cherokee tomato, arugula, basil, and some type of cherry tomato.
I bought watermelon radish, french carrots, other colors of tomatoes, cabbage, lettuce, etc. I gotta stop these delusions of grandeur I've got 🤪.
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Now that I'm back in the south, CFA are everywhere, but I never go. One, my mom doesn't eat chicken, so our compromise on fast food is Taco Bell. The lines are always so long, that that's another deterrent. As I mentioned in another post, no more cole slaw 🤬, so...
When I lived in CA, there wasn't many there so it was a more rare treat if I found one. They finally built one in Walnut Creek, but as usual, the design of the drive thru (single lane) and parking lot was so bad, that I would just drive past because the line was out in the street and you couldn't get to it.
If I get a fast food chicken sandwich, I still go to Popeye's. It's much better IMO. Their slaw sucks though. Can't win.
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I’ve had a Breville Barista Express since about 2015. Grinder has always been iffy. It was a struggle with some coffee to get a decent pull.
So, I took the plunge and got a Niche Duo and an Ascaso Steel Duo.
It’s been a learning curve, but I pulled a really nice shot today with Verve’s 1950 blend. Still got some more experimenting and adjustments I think, but an overall really happy with the upgrade.- 4
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Appetizer/Hors D'Oeuvre/Starter Ideas
in Cooking
Posted
I haven’t made these in years, but I found some really nice sun dried tomatoes at the Buford Hwy Farmers market.
These are soaked in vinegar with sliced garlic, herbs, parm, olive oil and capers. Really good with goat cheese or burrata and grilled bread.