curls

Trader Joe’s has sous vide egg bites in the refrigerated section that may help. They can be reheated in the microwave or the oven. I picked some up this week and had them for breakfast with an English muffin — heated them in the CSO. Quite tasty. Same issue with them that I have with other egg bites, they are sticky, had issues removing them from portions of the ceramic ovenware that I used to warm them in the CSO.

Went to Trader Joe’s today and got their kraut with Persian cucumbers. Thank you for mentioning that this could be a substitute for Vivian’s can do kraut! A few more weeks until my citrus shrine is done but I sampled a lemon quarter today... chopped it up and added it to the kraut. Tasted good, hoping my gut bacteria like it too. Also feeling very lucky that I got to TJ’s early, while I was in the store they were ringing the bells and adding cashiers. When I made my way out, there was a long line of socially distanced people waiting for permission to enter the store (COVID restrictions are tightening back up in Virginia). Still haven’t picked up any Thanksgiving groceries, think I’ll go to the store early tomorrow or see if I can do curbside pickup or delivery.

What temperature is your room? Which chocolates are you trying to temper? Why are you taking your chocolate up to 115 degrees?

That is horrible! They should refund you; they damaged it.

Wow! Your husband did an amazing job. Hopefully no other EZtempers were injured by the fork truck.

If you know anyone with a vacuum former, they could make the coin molds for you using real coins to create the mold. A few of us played with this technology at the St. Louis eGullet Chocolate & Confections workshop.

Very interesting apple @BeeZee. I’m going to see if it is available in my area. Did you get the Lucy Glo apples at a speciality or regular supermarket?

Yes I do. Most are labeled with blue painters tape. I usually hold off on labeling until after the picture taking.

Now the waiting begins...

Thank you! Largest canning jars that I have are quart sized. Will try slicing my fruit in halves or quarters and see how much I can fit into one quart jar. Can always make more later when the winter citrus is in abundance. I look forward to trying her margaritas and lemon pie. Also using it as an addition to various recipes. The summer squash with citrus shrine is also calling my name.

Getting ready to make my own batch of citrus shrine. Going to start with lemons and limes... the oranges that I saw didn’t impress me. Do you think you could add clementines to the mix or are they a too much juice / too little skin citrus? I haven’t made preserved citrus before so not sure what types of citrus will work best for this preservation method. @Shelby what size jar (or jars) did you use for your batch and how is it coming along?

@Kim Shook sorry to hear about your injuries; wishing you a speedy recovery. Perhaps instead of repeated spaghetti dinners Mr. Kim can pick up takeout from some of your favorite restaurants.

Black walnuts are great in banana bread. Not sure how you would translate that into a bon bon. I like your cheesecake & black walnut idea.

Unseasonably warm weather in Virginia along with time to prepare lunch = tuna salad on greens with assorted nibbles. (Cross posted to the Cooking with "This Will Make It Taste Good", by Vivian Howard topic)

I don't taste the mint in my batch of LGD, it is in there and the scent of mint was almost overwhelming when I made the LGD. I get a mix of flavors and what I pick up most is the acidic notes of brine, lemon, and vinegar. From what I have seen and read of Vivian Howard she would encourage everyone to make their own versions of the her "master" condiments. Today I made her LGD tuna salad but left out the celery and used Ortiz tuna. I really like the use of LGD with the tuna. Very different from my normal tuna salad.

@gfron1 thanks for mentioning that Red Truck bakery has a fruit cake! They are less than an hour away from me. I have been there once before and liked the baked goods that I sampled.

Or Chocolate Doctor, Time Lord. 😉

I used a combination of pimento stuffed manzanilla olives and chalkidiki olives.

Still haven't made it to the grocery store to get the olives that Vivian recommends but I so wanted to start playing along that I made a jar of Little Green Dress today with the olives that I have on hand. My this stuff is tasty! I added some to my dinner salad and to the chicken that I grilled on the Kamado Joe for tonight's dinner. Please say hello to my jar of Little Green Dress. I'll definitely make this again and buy a jar of the castelvetrano olives so I can compare flavors in the two batches.

You could most probably use cold butter in the Ankarsrum if you grated the butter. You can also use cold butter if you just Cut it into pats, leave it in the bowl, and start creaming it with the sugar until the butter warms up enough to be incorporated.

Ah well, kick me out now.... I like just about all forms of “low brow” Mac & cheese: Kraft blue box, Annie’s, cafeteria, BBQ joints, etc. what I don’t care for are the very rich and creamy Mac & cheese versions that are so saucey that you can hardly tell that there are any noodles in the cheese sauce.

The recipes from this book (https://www.amazon.com/dp/0762440546/ref=cm_sw_em_r_mt_dp_AJnOFbXR56EQP?_encoding=UTF8&psc=1) are a good jumping off point... I tried this at one of the eGullet Chocolate & Confection workshops.

@pastameshugana wishing you and your family a speed recovery. Your dinner looked delicious; I'm sorry that you lost your sense of taste and smell.

@heidih it is not the same as Alton's gyro recipe.

@Shelby @robirdstx I’ll PM the gyro recipe to you as soon as I can. Just in case you have the book, the recipe is from “One Dish Meals” from the CIA.