curls
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Posts posted by curls
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Another day, another cheese at Whole Foods for their 12 days of cheese. Stopped by the store around 8pm and there was plenty of the cheese of the day available. I rather liked this one. In the picture you can see that they had two sealed wheels of the day's cheese and a few packages of already portioned cheese. Has anyone else been shopping the sale? What is availability like in your area? I'm wondering if the pandemic is making it easier to obtain since others have reported problems in previous years.
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More information on the trend, https://www.ecolechocolat.com/en/chocolate-blog/hot-chocolate-bombs.html.
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I’m planning to make collards break character and but-a-nut soup (courtesy of my Misfits Market box). Has anyone made these recipes? If so, do you have any advice to offer?
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It all looks delicious @Shelby. So glad you liked the gyros, they look perfect!
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Another salad with Vivian Howards' LGD. Probably more nibbles than greens but it was tasty. 😉
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My husband fried up a turkey a few days after Thanksgiving. I gave it a dry brine and injected it with some spices (per an old Emeril recipe). Turned out very well. DH used to make these every Thanksgiving. Gave half the turkey to one of his colleagues who had never had fried turkey. Enjoyed a few turkey sandwiches and one turkey dinner.
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@Ann_T your bread always looks amazing, love the cutting boards too!
Sourdough bread, baked in Lodge cast iron. Next time, I'm going back to using the CSO - so much easier to use than dealing with heavy heated cast iron!
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All these beautiful latkes! Still need to have some latkes with dinner or lunch; I have some of the Trader Joe's latkes in the freezer.
After watching Chris' video I thought, why not try making sufganiyot / doughnuts! So, my first try making doughnuts. I had to cut a few open to see if they were cooked through and figure out how long to cook them. These were delicious and even taste good a few days after frying. The sufganiyot were filled with strawberry jam and dusted with 10x sugar. Sorry for the poor photo quality. Happy Hanukkah!
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The contents of the box... the panettone, persimmons, and chips were all marketplace extras.
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2 minutes ago, JoNorvelleWalker said:
Good luck actually getting any.
Actually went today and they had plenty. Went to the market around 12:30 / 1 pm.
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I searched Eat Your Books and came up with this one from Julia Child's "The Way to Cook"
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Whole Food’s 12 days of cheese starts today!Ad copy from Whole Foods follows...Yes, once again, from December 12 to December 23, Whole Foods shoppers will have the chance to save 50 percent on a different high-quality cheese selected by the brand’s buyers each day—with “many” of these fine products exclusive to Whole Foods Market. And if you’re a Prime member, you’ll receive an additional 10 percent off.Whole Foods 12 Days of Cheese
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Dec: 12: Klare Melk Truffle Gouda
“Rich, flavorful, semifirm cheese. Velvety notes of sweet cream and butter, generously laced with earthy truffles. Exclusive to Whole Foods Market.”
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Dec. 13: Uplands Cheese Company Pleasant Ridge Reserve
“A seasonally produced cow’s milk Alpine-style cheese modeled after favorites like Le Gruyère and Beaufort. Flavors range from milky to nutty and grassy. The only cheese in the history of the American Cheese Society’s annual competition to win the top prize — ‘Best in Show’ — three times.”
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Dec. 14: Mitica Cordobes
“Made with Castellana and Merino sheep milk from Spain. Rich and buttery flavors balanced by bright acidity and nutty undertones. Exclusive to Whole Foods Market.”
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Dec. 15: Cowgirl Creamery Organic Hop Along
“Rich, bright notes of buttered toast with a lasting savory finish. Washed in local cider and aged for 45 days, producing yeasty and sweet aromas with a silky, fudgy texture.”
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Dec. 16: Caseificio dell'Alta Langa La Tur
“Soft-ripened perfection from a balanced mixture of cow, sheep and goat milk. Sweetness of fresh, grassy cream and bright butter notes with a rich, acidic and yeasty finish.”
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Dec. 17: Sweet Grass Dairy Thomasville Tomme
“Semifirm raw cow’s milk cheese that’s made entirely by hand. Rich and earthy with a finish of light salt, fresh grass and tangy cream.”
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Dec. 18: MonS Gabietou
“Decadent blend of sheep and cow’s milks, washed with water and rock salt from local warm springs. Dense flavor with rich tones of fruit and balanced earthy mushroom.”
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Dec. 19: The Cellars at Jasper Hill Farm Harbison, Prosecco Washed
“Soft-ripened, buttery, woodsy and sweet with balanced tones of mustard. A wash in Presto Prosecco brings out bright citrus favors. Exclusive to Whole Foods Market.”
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Dec. 20: Emmi Kaltbach Cave-Aged Le Gruyère
“Raw, grass-fed cow’s milk cheese with rich minerality from aging in Kaltbach’s sandstone caves. Classic nuttiness with tangy fruit notes. Smooth texture with pronounced crystal crunch.”
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Dec. 21: Cypress Grove Humboldt Fog
“A true American Original conceived in a dream—a goat’s milk soft-ripened goat cheese with a beautiful ribbon of edible ash through the center. Floral, herbaceous overtones, buttermilk, fresh cream flavors.”
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Dec. 22: Neal’s Yard Dairy Sparkenhoe Red Leicester
“Complex and balanced with bright acidity and lasting savory notes. From the only producer making traditional, farmstead Red Leicester with raw milk from heritage cows.”
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Dec. 23: Rogue Creamery Organic Enraptured Blanc
“Young organic blue washed in white wine. Tangy with bright fruit notes and a soft, buttery texture. Exclusive to Whole Foods Market.”
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Dec: 12: Klare Melk Truffle Gouda
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Good news, my box has arrived! Some stuff suffered shipping damage but the majority of the box is in good shape! Annoyed that 2 of my 3 cucumbers are split in half but they are firm and I have to cut them up to eat them so, oh well. They included an ice pack and that was still a bit frozen. Pictures tomorrow. Good night. 🙂
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Still no sign of my Misfits Market box, they have changed the estimated delivery from today to tomorrow. Per their tracking information it went on the local truck this morning. Maybe something about their shipping model just doesn’t work for Northern Virginia. I hope the box arrives soon and without damage.
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24 minutes ago, Tri2Cook said:
Thanks! I already discovered the benefit of the lip on my own, I started flipping my molds onto my marble slab after dumping the excess after some battles with the thin joining edge. I also assemble in mold but I hadn't thought of turning them in the mold to line things up nicely. I'm definitely going to play with his suggestion to double-coat the shell. I was also happy to hear his thumbs-up regarding the dehydrated mini marshmallows since that's what I've decided to use. I'm still not completely happy with my results so they haven't gone public yet but I'm getting closer.
I’m glad that the video was of help @Tri2Cook! It is a short video but contains so many helpful tips. I’m not making these, my customer base is almost all gone with the rising COVID numbers in my area (and I don’t ship). But it is fun to see how these hot chocolate bombs have captured everyone’s fancy and the folks that are selling them seem to be having trouble keeping up with the demand (a nice problem to have). Looking forward to seeing your results when you are ready to go public. 😁
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@JeanneCake if you have an Instagram account, Brian Donaghy from Tomric posted a short video about making hot cocoa bombs that might help. I liked his tip of putting the spheres together in the mould and twisting them while letting them set up. Good luck with your chocolate work!
https://www.instagram.com/tv/CH8BfvHFsqO/?igshid=1qjemc9q6o965
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I would add a candy pad to the top (and possibly bottom too) of your packaging. https://glerup.com/search-results/?q=candy pads
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13 minutes ago, Chris Hennes said:
I think something like 16, and yes, it could be halved as long as your stand mixer can grab onto the small quantity of dough well enough (or you want to mix it by hand).
Thanks Chris. I guess I could make the full batch and send the extras to the librarians. 🙂
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@Chris Henneshow many sufganiyot did the recipe make? Do you think it could be halved?
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Set a timer and placed my order with Misfits Market - everything was in stock! Box is scheduled to arrive Friday. I'll post again after I get my delivery. Hopefully it goes smoother than @chefmd's delivery. @chefmd have you heard back from Misfits Market about the issues with your order? I'm hoping that they credited your account for the spoiled produce.
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Those look great @Jonathan. What flavor are they?
I suggest you post these to the regular confections topic... too pretty for the back room finish topic!-
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Trader Joe’s has UHT cream. I try to always have one box in the pantry. Nice to have around as a just in case pantry item.
I did manage to get 2 boxes of UHT whole milk at some point in this pandemic. Usually I see lowfat UHT milk. Would be nice if they had UHT buttermilk but I have yet to see that.
It is pretty easy to find small containers of UHT milk in the regular grocery store. I think a lot of it is/was packaged so that it would be easy to add to a child’s lunchbox.
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1 hour ago, GRiker said:
I’ve always wondered...how do you manage to get a puddle of chocolate back into the bowl? I have a plastic chocolate scraper. Is that what you use?
You can see an example of getting the chocolate back into the bowl in this video at about the 1:23 timestamp.
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1 hour ago, Douglas K said:
@curls I will never discourage anyone from doing something like tabling chocolate to temper it. Full bore ahead if you want to learn it. For many of us it is impractical to say the least. I’m definitely a novice, and I have no desire to be a professional, so doing the easiest possible thing for what is possibly the most daunting task in chocolate is what I’m about. Seeding chocolate, especially since I am taking it from the melanger is the simplest most foolproof (me being the fool) method I’ve done. I realize that there is some honor and tradition in learning the old method, but for me if the end product is the same, I’m all for easy and slightly skilled. This is coming from someone who is generally more of a traditionalist. Ultimately I’m not about screwing up a bunch of batches to learn when I get it right every time with little skill. I guess I’m a bit of an idiot, but proud of it this time.
@Douglas K I am puzzled, why have you mentioned me? I was responding to Rajala and putting out a positive message for all who choose to temper chocolate via tabling. Temper your chocolate with whatever methods you like and that work for you.
Sourdough Discard recipes, bakes, and cooks
in Cooking
Posted
Sourdough English Muffin Bread - uses a nice bit of sourdough discard. Recipe from Andrew Janjigian of wordloaf https://wordloaf.substack.com/p/sourdough-english-muffin-bread-874.