curls

This video looks like it will be helpful. Lots of detail and recipes. @Smithy I'm looking forward to seeing your petit fours.

Update. Just spent a bit more time shaking the bottle and the eggnog is pourable. Will do a taste test end of November.

Mine has thickened a lot too. I mixed it in my blender (old fashioned standard blender not a Vitamix orBlendtec). Still wondering if it got a bit warm and if I wound up make eggnog custard. What is everyone else using to mix the Nina Gluck eggnog?

Definitely planning to let it age. Just wanted to see what it tasted like when it was fresh. Did the same thing with my green walnut liquor. It was horrible for the first six months. 3 years later, it is amazing. The eggnog is already palatable.

Looks like they need to sample some real kouign amman! How was the lemon tart? It looks yummy.

Put together a batch of @ninagluck eggnog. First time trying it. Definitely very strong alcohol taste when sampling before bottling but tastes of custard too. Curious to sample again at the end of December.

I saw a post about Salon du Chocolate in NYC cancelling and was stunned. Glad that you and the crew are still going. I have a tourist trip to NYT planned for December and hope to get some shopping and dining suggestions from your trip! Are you going to visit JB Prince too? Just checked a map and I don't think that you'll be in Manhattan -- looks like Brooklyn, Hicksville, and New Jersey. Lots of interesting places. Thank you for taking us along with you!

Cleared a bed and planted two varieties of hard neck garlic that I picked up from a local nursery. First time planting both of these varieties but I liked the descriptions. The varieties are Duganski and Romanian Red. I’m hoping that the wildlife doesn’t dig them up. Nursery descriptions: - Duganski is a mid-season purple stripe type. A stunningly beautiful garlic with large bulbs and an amazing flavor that matches its looks and size. Purple outer wrappers protect the violet-tinged cloves that burst with a fiery flavor and mellow out with a pleasant aftertaste. - Romanian Red is a late-season porcelain type. A magnificent garlic in every way, these huge heads contain 4-5 fat cloves with a hot, pungent, long-lasting flavor. The silken skin on the cloves is streaked with purple-red, and the heads are wrapped in creamy white. Excellent storage too.

Does the wife have a gluten free bread that she likes? Perhaps that will work for the bread in your meatballs.

Probably just a matter of time. 🙂

Could you gift some chocolates and nut pastes to your neighbor? That might make them happier about hearing the melanger. 😉

Perhaps. It does sound like something that @Kerry Beal would have at home. 😀 She has a PacoJet, Thermomix, melanger, and so much more... so why not a micron ball refiner too.

Yes, apparently a ball mill refiner will also make smooth nut pastes (and other things). https://www.selmi-group.com/micron50-spreadable-creams-refiner.html

I agree with @&roid on timing. I have a classic sized Kamado Joe, which is one size smaller. For a quick steak cook, I’m usually ready to go in 30 minutes. Brisket, cast iron cooking, etc. it is a longer setup. The other gotcha can be waiting for the hardwood charcoal to burn off the nasty smelling compounds — sometimes it is smelling good in 20 minutes and other times it is 45 minutes to an hour. Wait for a clean smelling burn and then you can start cooking.

Yikes! What a freak accident. Very glad to hear that you are mostly ok!