curls

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.

There was quite a bit of discussion about gyros and our favorite kabob & gyro place closed a few years ago so I was pushed to give this a try. Oven baked gyro loaf of lamb & beef. Turned out rather well; it is our new favorite! 🙂

Yes, I am keeping this bit of Vivian’s advice in mind. I will be using some bulbing onions from my garden instead of the shallots that she recommends. Those olives sound so different from the ones that I have that I want to try the recipe with them before I start making too many other tweaks.

@blue_dolphin the tuna salad recipe is one that I had earmarked. Your version look just as gorgeous as the one in the cookbook. I was going to make LGD with the olives I have but all this talk about Castelvetrano olives has me curious. They are on the shopping list and now I have to get them before I make LGD. 😏

To add to Kerry’s advice... wait to cap your bonbons, give the ganache time to firm up or at the very least develop a skin before you cap. You can cap liquidy ganache but it is far easier to wait until it firms up. Also, if you cap a liquidy ganache and it firms up after you close the mold you may have issues with cracks in your bonbon shell.

Have you tried the Internet Wayback? They archive websites, you may be able to find your recipe using their site, https://archive.org/web/

Sorry but I feel the need to comment on these recent posts. Microplaning a block of tempered cocoa butter and using it to temper chocolate is a valid technique for seeding chocolate. This is similar to the use of Mycryo for tempering — not the same as using Mycryo but similar. It is not, as one would suspect from the topic it is posted in, a use of EZtemper silk. When you work with EZtemper silk you are working with cocoa butter with stage V crystals that are “liquid” and emulsified (probably not the correct chemistry description but I am not a chemist). This silk can be added to chocolate, ganache, meltaways, etc. to shift it to a tempered state quickly and easily. Having tempered via EZTemper silk, tabling, seed, Mycryo, and various tempering machines, I want to add a note to this topic to make it clear that the use of EZtemper silk is not the same as using solid shaved tempered cocoa butter to temper chocolate. Perhaps if we are to continue this discussion the alternate tempering methods should be explored in another topic or topics. link to general tempering topic link to Mycryo topic

@Shelby here is a story about pepperoni rolls from Sunday Morning,

My copy arrived yesterday too! I think I’ll start with her Little Green Dress recipes. The green sauce looks like something you can easily have on hand year round. Looking forward to making the tomato based items next year (unless I can still find some good quality tomatoes).

I think I’ll start with her Little Green Dress recipes. The green sauce looks like something you can easily have on hand year round. Looking forward to making the tomato based items next year (unless I can still find some good quality tomatoes).

My copy of Vivian Howard’s new book, “This will make it taste good” arrived yesterday! On first glance a very different cookbook than “Deep Run Roots”. Looking forward to trying out some of her recipes and “master” condiments.

Would be great to meet! I’m just being cautious... Covid-19 is dictating my social calendar right now.

Welcome @Emily440, I am a chocolatier in Fairfax Country Virginia. I haven't set up my website yet and have paused the chocolate business for a bit due to the global pandemic but have been doing this for a few years. Sorry to hear that Bluprint is closed. Another chocolate shop to check out is Artisan Confections. Jason has been in business for a long time and has some great chocolates. Along with AUI you may want to check out Chef's Warehouse. Looking forward to seeing your chocolates.

Happy Birthday Shelby!

Indeed! I started looking at that website too and it includes some good looking recipes. I’ve been missing Vietnamese food since Covid-19 and will have to start trying to make it myself.

A friend of mine who knows that I like báhn xèo told me that his family tried a new recipe this weekend and made báhn xèo waffles. I’m planning to make these soon. Anyone else want to try them? Link to recipe/video https://youtu.be/Gs6skNyIABE

Thank you @ElsieD. It is a very easy and tasty recipe.

sourdough focaccia - half grape & half rosemary. Recipe from wordloaf, https://wordloaf.substack.com/p/thursday-recipe-no-knead-sourdough. Great recipe, definitely making this again!

pie & tart for dinner along with salad (not photographed). Leftovers will become lunches. mushroom, onion, & Jarlsberg tomato & Jarlsberg

snacks for patio visit (much of this came from Trader Joe's) sweet: brownie bites - great recipe from @sarahdwyer https://www.facebook.com/sbear72/videos/10218497881650668.

plum & nectarine "pie" -- using the Dutch crust recipe from my Mom and Oma.