curls

Welcome Kate, glad to have another DC area person on eGullet!

Thank you. I have a bottle of the Bols jenever that I don’t know what to do with — may try Anna’s Kindred Cocktail approach. I like the Dutch jenevers neat but the North American Bols jenever doesn’t taste like Dutch ones. 😞

How did you like this one? Worth repeating? Any other suggestions for the North American style jenevers?

Thank you @Kerry Beal, yes, that is what I was asking. This is a forum and traditionally people post some details and/or questions when they post. I was attempting to find out why@Jamal12‘s was posting all these photos without descriptions or questions. I am not offended by your posts — I want to know more about them and the person posting them.

Ok. What are the fillings? Do you have questions for us (what is your reason for posting these photos)? Have you started chocolatier training? What source recommended that Hershey's baking chocolate and/or cocoa powder + cocoa butter can be used instead of couverture?

To answer that question, we'll need to see a whole tray of chocolates all showing the same technique and finish level & a shot with one cut open. It does look interesting. Perhaps it truly belongs in the chocolates with a showroom finish thread. 😉

@Jamal12 are these solid pieces or do they have fillings? What chocolate do you use?

Sorry I can't join Anna for drinks tonight -- no cream in the house. Congratulations on another finished bottle.

Interesting, I did not know about culinary matcha. I've always used drinking matcha for tea and pastries. What is the difference between the two?

Ok, I've decided to join in on the fun (at least for this weekend) and join you with my own Oriental. While interesting, this is not one I see myself making again. Cheers!

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.

Looks like you’ve polished off the amaro nonino — one less bottle to deal with!

@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. 😉

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.

Thanks Shelby!

@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.

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!

@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!

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.

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).

@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!

Wonderful, I wouldn't want you to have all that lovely cheese and lack mushrooms.

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?

Perfect delivery @Anna N!

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?