curls
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Posts posted by curls
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3 hours ago, Kerry Beal said:
Tonight a Paper Plane
Looks like you’ve polished off the amaro nonino — one less bottle to deal with!
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@gfron1 I really like the look of your matcha pistachio truffle.
As for matcha, I have had some that I enjoyed and others that I haven’t. Have had it as tea, pastries, and confections. I’m surprised that there are quite a few here that don’t care for it. At least it doesn’t seem as devisive as the raisin issue. 😉
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Alas I have not escaped prime day unscathed— there is now an Anova headed my way. Absolutely needed another one so I can do two cooks at once. 😉 I’m sure you all understand.
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32 minutes ago, Shelby said:
I think they would still work. I make a zucchini fritter that has feta cheese in it and was thinking about mixing in the chopped okra.
Thanks Shelby!
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@Shelby those zucchini fritters look delicious. Do you think they would still be good without the corn? I'm not sure that we are getting good corn yet but I have plenty of zucchini's and I think I can find okra.
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7 hours ago, scubadoo97 said:
Ah Dizzy Pig rubs. Spent time under the tent with Chis and the DP team in Lakeland several years ago for a BBQ contest. Green Eggs were smoking. We have a mutual friend in Va. I like their rubs quite a bit. Not overly salty. Actually have both of those rubs in the pantry
I'll bet cooking with Chris and the DP team at a BBQ contest would be fun. I took a class with Chris at the Dizzy Pig store, nice guy!
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@Duvel that is an amazing buffet! Are there many buffets of this quality and variety in Hong Kong? I usually don't go for brunch or buffets but this looks amazing!
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Sous vide'd some chicken breasts for use in lunches during the work week. Figured out Monday & Tuesday -- cold soba noodles, baby bok choy, peanut & sesame sauce, and shredded chicken. Will pack some sweet cherries too, so tasty this time of year! Cooked the chicken breasts with a sprinkle of Dizzy Pig Tsunami Spin, Dizzy Pig Pineapple Head at 65 C for 90 minutes.
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5 hours ago, TicTac said:
+1 in the Wolf camp. This is my second Wolf range (I have the 6 burner) and love it.
That blue range looks very nice, wonder what the price is like compared to a Wolf....
And yes, Wolf knobs are a bit 'flimsy' but that's because they are removable. Makes for very easy cleaning! Every now and then I will swap out my Black knobs for the Red ones to spruce things up 😛
I'm another one in the Wolf camp and very happy with mine. It is a six burner with the gas oven (actually it is all propane -- too expensive to get natural gas to the house). It is usually decked out with stainless steel knobs (not at all flimsy) but once or twice I have swapped those out for the red knobs. Love having the ability to do a low simmer on all the burners (see @weinoo's post for photos of how the low simmer operates on the Wolf).
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@FrogPrincesse is that your daughter in the photos? If so, she has gotten so much taller since I met her at the chocolate workshop. Soon she’ll be taller than you!
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45 minutes ago, Anna N said:
Good catch. Indeed they are mushrooms.
Wonderful, I wouldn't want you to have all that lovely cheese and lack mushrooms.
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I love the griottines! Have a large container in my fridge that I use for a few things: snacking, over ice cream, make brandied cherries with them, make cherry cordial chocolates around Christmas time. What are you planning to do with yours?
Glad Kerry got some groceries but I don't see any mushrooms -- you should send her back out for those! 😀 Wait, I looked at the photo again... are there mushrooms in the upper left behind the onions?
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45 minutes ago, curls said:
That prosciutto dress is amusing and quite odd. Based on all that you saw, what do you expect to be the new hot items for the year?
35 minutes ago, Anna N said:But it’s so much easier to execute than Shrimp on the Barbie.
Perfect delivery @Anna N!
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That prosciutto dress is amusing and quite odd. Based on all that you saw, what do you expect to be the new hot items for the year?
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Did they also have Super Colon Blow?
Which company made the beautiful chocolates? Interesting flavors too!
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Beautiful cheese shop and cheeses. Will look forward to seeing them again when you and Kerry are up North!
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@RobertM it appears that Kerry is human. Just find a way to accept that and then you may, if you like, challenge yourself to be as good a human as Kerry. 😃
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On 6/21/2018 at 9:44 AM, MelissaH said:
Are those the ones with pop rocks in them?
I don't know about the fireworks oreos but the cherry cola oreos have pop rocks.
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1 minute ago, Rajala said:
Wow, they got a new, kind of modern, website I guess? Haven't seen that.
Yup, they have had it for a while. Quite an improvement on their old website!
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Here is a link to Chocolate World's moulds you can filter the list by World Chocolate Masters and Chef's signatures moulds to see a number of the moulds used in this course. This includes the design that @Jim D. asked about. https://www.chocolateworld.be/winkel/vormen/kadervormen#0
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Might the flavor mellow or meld witha bit of aging? I remember when we toured Soma the mentioned that they age their chocolate liquor... I just don’t remember why they did that. Anyone remember or have more information?
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1 hour ago, gfron1 said:
Here are my next two assignments. On one level I don't care what he thinks - these turned out really cool. Maybe not exactly what he had but my temper and shine are perfect and they're still beautiful. On the one on the right I added gold luster to the yellow because I thought it would look good.
Rob they look very nice. What did you fill them with? Also, what are the mold sizes... around 14 grams?
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37 minutes ago, patris said:
Any chance you and @Tri2Cook are conflating Paydays and Salted Nut Rolls in your memories? I had the same recollection and realized this is what I was actually remembering.
Thank you for the suggestion but I don't remember seeing the salted nut roll when I was growing up. Will keep my eyes open for it now and give it a try. Also, waiting for the results of @Tri2Cook's experiments. :-)
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5 hours ago, Tri2Cook said:
See, that's what I remembered as well. And then the picture above showed up which prompted me to do a google search to see more pictures and they're all a darker color like the picture above as well. So I'm not sure now if my memory is faulty or if the Payday has changed.I am pretty sure the payday has changed or we are having a shared hallucination of how they used to be. I had one a few months ago and it was off from what I remembered -- it was missing that sweet, salty, chewy, crunchy thing it used to have. :-(
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Manitoulin — change is in the air.
in Food Traditions & Culture
Posted
But what if getting more campari will help you make cocktails with the ingredients you have left? It should be ok to get more then... right? Good luck getting thru this challenge.