curls

Perhaps a gianduja instead of ganache? So just nut paste and chocolate. You can add a hazelnut praline to it as well.

Anova is running a Father's Day sale -- additional 20% off site wide. This does not include the Precision Oven but the code, DAD20, does work for their new chamber vacuum sealer. https://anovaculinary.com/

@Kim Shook not sure if you have been following and/or cooking from the Vivian Howard's "Deep Run Roots" and "This Will Make it Taste Good" topics but she has two newish restaurants in Charleston that are getting good reviews. Perhaps you can check out (and take pictures) at Lenoir (https://www.dineatlenoir.com/) and Handy & Hot (https://www.handyandhot.com/)! Lenoir appears to be serving dinner and probably requires reservations. Handy & Hot is open for breakfast, lunch, and afternoon snacks. Here are links to the eGullet Vivian Howard topics: - https://forums.egullet.org/topic/153816-deep-run-roots-by-vivian-howard/ - https://forums.egullet.org/topic/154028-cooking-with-deep-run-roots-by-vivian-howard/ - https://forums.egullet.org/topic/161585-cooking-with-this-will-make-it-taste-good-by-vivian-howard/

I was going to recommend Hominy Grill but they closed. Wish I had some current recommendations. Hope you have a wonderful trip. Really enjoyed the food, architecture, and gardens when I was in Charleston a few years ago.

Happy Anniversary! Wishing you wonderful weather & beautiful sunsets. Thank you for all the photos.

Hmmm... tried to order and got a message that there are no shipping methods available. Tried their phone number and it did not go thru. I submitted an email/query thru their "contact us" link -- we'll see if I get a reply. Perhaps they have stopped selling in the US and haven't closed out their website. If you see them on sale again, please let me know.

Yes, I checked Gygi too and didn't see them there. I did see them on the Croquade US website for $160.

@Kerry BealI went down those rabbit holes -- enjoyed re-reading about your chocolate show trips to Paris and Belgium. It all seems so long ago that you were jet'ing about from trade show to trade show. Also, now you have reminded me of that Belgian chocolate melter, La Chocolatiere. Do you and @patris still recommend the melter? If so, I think I'll try to get one -- would be nice to have another 3 Kg melter.

We are having some repairs and renovations done in our bathrooms and the cost is much more than it would have been pre-pandemic. Also, issues getting some plumbing fixtures, things that used to be in stock, may now take a month or two to be available. Here’s hoping that prices go back down again! This work had to be done so we are paying the price but it was eye opening when the estimates started to come in. Your kitchen looks great! I wish you many years of happy cooking and baking. 🙂

Last visit I picked up their frozen corn & cheese arepas. Not as good as I have had in Miami but I do like them. Wasn’t able to find the Taiwanese pancakes or Amarena cherries but will look again next time. I’m concerned that the cherries have been discontinued — hoping they are a seasonal item and will reappear.

I've made it with freeze dried raspberries and used it to frost an almond cake. Really liked the taste and texture. At some point I'll post a picture to the baking topic.

Not sure what look you are going for or how long the cake will sit at room temperature but I really like Stella Park’s whipped cream with freeze dried fruit as a frosting. How about raspberry whipped cream? https://www.seriouseats.com/super-thick-fruity-whipped-cream-recipe

I haven't tried Paris Baguette but I suspect they have good pastries. Haven't been in years but the above mentioned Pastries by Randolph was great (and may still be) and the same goes for Heidelberg Bakery in Arlington. A good bakery that I have been to recently is The Swiss Bakery and Pastry Shop in Springfield. If you are looking for cakes, Victoria's Cakery in Fairfax is very good (parking is sometimes an issue). You could also pick up pastries from the local Wegmans, Whole Foods, or Trader Joe's.

I have this book and Janet’s dessert cookbook. So far I have made one recipe from each book (Italian beef and cheesecake) and both recipes were delicious. I need to make more from each book and this topic is inspiring me. A topic for her dessert cookbook would be nice.

https://anovaculinary.com/anova-precision-chamber-vacuum-sealer/ I like the size and weight (18.7 pounds) of this chamber sealer. Something that doesn't have to be on a dedicated shelf or counter and can be put away between uses. Still may not get this - my FoodSaver edge sealer does the job for almost everything that I need but I am tempted. 😉

Just chocolate or lots of colored cocoa butter? I don't spray colored cocoa butter so I save all the chocolate shavings from cleaning my polycarbonate moulds and put them in a container to be used for our personal hot chocolates. Too many possible cross contaminates in my chocolate (mostly peanut butter, nuts, gluten) for me to offer these chocolate shavings for sale. I keep track of it while making the chocolates but sometimes it is a bit before I set aside a day to get out the dirty moulds, parchment paper, gloves, and scraper. It actually doesn't take that long -- tempered chocolate is very willing to separate from the moulds. Since the chocolate shavings are for personal use I have no qualms mixing dark chocolate, milk chocolate, hazelnut chocolate, etc..

What kind of a cake are you baking? How about making a layer cake and using the dulce de leche for the frosting layers. Or search for a caramel frosting recipe and use that.

How do you cook the TJs pancakes? I've yet to get the ones that I have cooked to look like yours. They are very tasty but I have yet to achieve a flaky onion pancake. I'm heating in a skillet.

@Smithy I have made the Italian Beef from @JAZ’s Super Easy Instant Pot cookbook and really liked it. I did need to cook it a bit longer than the 45 minutes stated in the recipe to get all of the chuck roast fork tender but the dish is very tasty. We had it for dinner with wide egg noodles and leftovers will most likely be used in tacos and grain bowls.

Wow Kim that is a lot for a month let alone one week. Perhaps you can delegate some of this to others. Wishing you all the best memories of your mother.

Welcome Patrick T. The Ankarsrum is a great mixer, I hope that you are happy with your purchase! I found that the best way to learn how to use it is to watch videos from the company and dealers. Definitely share your bakes and ask questions. There are a few folks on eGullet that have this mixer.

Thank you so much for all this detail! Definitely helps me think thru the process. Yes, I definitely want the tongue, hanging tender, and skirt that Fauquiers Finest lists as organ meats. I see that they list the tail as well and I'm guessing that is what is used in ox tail soup (which I have enjoyed a time or too -- just haven't cooked it myself). The other organs (liver, heart, kidneys, sweetbreads) I don't want to let go to waste but I have no experience cooking them (I do love chicken livers) and I don't think that my friend has cooked with these either. Thanks for letting me know that the marrow bones are from the shank. I think that I will go with "osso bucco" cut and enjoy the marrow with the meat. Probably easier to deal with it this way then trying to get canoe cut marrow bones from this steer. I plan to discuss the cut sheet with my friend and see how we can each get what we want out of this 1/2 steer. Our processing date is in mid May so it will be awhile before I get to pick up the beef. @kayband @donk79 how do you transport your beef from the processor/farmer to your home? Lots of coolers or just boxes? When I pick it up, the beef will be frozen and vacuum packed.

@kayb and @donk79 thank you so much! I did not realize that round steaks could be used for Rouladen or braciole. I have not cooked either but have fond memories of the Rouladen my Omas used to make. I'll definitely see if I can get some round steaks from this cow. Hopefully my husband will like rouladen too (he tends to like steaks much more than braised beef). I have been buying meats and eggs from the Whiffletree Farm store for a few years. Nice people and good products. Since you are nearby, I definitely recommend that you visit them. Yes, I want to minimize the amount of ground beef and maximize the steaks. I will not be going thru a half steer -- I am splitting the half steer with a friend. Not sure how long it will take us to get thru a quarter steer but we're going to find out. Also hoping that my friend and I will be in agreement about how to have the cow processed (or at least come to some good trades and compromises). The grocery store meat prices keep going up and if we're going to keep eating beef, I would prefer to lock in the price for a year (or so) and to support a local farm.

Link to the cut sheet http://www.fauquiersfinest.com/ckfinder/userfiles/files/ff_beef_master_09_29.pdf How would you get your cow processed?

Thank you! I'm working with Whiffletree Farm in Warrenton. I'll definitely add to this when I have more information. This is the information that the farm includes on their website https://whiffletreefarmva.com/whole-and-half-animal-sales