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dhardy123

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Everything posted by dhardy123

  1. dhardy123
    Thanks John
  2. dhardy123
    Kerry, did you ever find out if it was icing sugar?
  3. dhardy123
    This is what happens when you can't decide between baking chocolate chip cookies or brownies. Brownie base with chocolate chip cookie dough on top!
  4. dhardy123
    Derrick basically said that nut fat and animal fat set at 17 degrees so you need to table your ganache down lower than if you were just using chocolate. He said if you are not using nut fat(he used pistachios) or animal fat(he used butter) then you do not need to table the ganache.
  5. dhardy123
    Lentia is the exclusive importer of Valrhona Chocolate in Ontario, Western Canada and the Maritimes. http://www.lentia.com
  6. dhardy123
    My biggest wow factor was the difference in taste between a tabled and non tabled ganache. I was so surprised at the better taste of the tabled ganache.
  7. dhardy123
    Just one for Casa Mia...thanks
  8. dhardy123
    I liked it and I thought there was a good amount of pictures in it. She also has a companion website http://www.sugarbabycookbook.com that has detailed pictures of most of her procedures. There are very few (if any) that talk specifically about sugar so I found it interesting.
  9. dhardy123
    Watson's Chocolates in Buffalo are famous for their sponge toffee and were recently featured on the Food Network: http://www.watsonschocolates.com/
  10. dhardy123
    Don't forget about Frank DeFazio's "The Pizza Bowl" from Laverne and Shirley, and "Rob's Place", where Rerun and his friends ate every episode on "What's Happening"
  11. dhardy123
    Linda's recipe is similar to what I do. I use only ground lamb but I also include small pieces of feta cheese in the mixture.
  12. dhardy123

    Crunch without nuts

    dhardy123 replied to a topic in Cooking

    I tried a recipe from Anne Burrell that coated Halibut in instant mashed potato flakes. It was nice and crunchy. You can view the recipe on the Food Network website (Crispy Herb Crusted Halibut with Curly Celery and Haricots Verts)
  13. dhardy123
    Yep they still have a small store in the back of the restaurant
  14. dhardy123
    I want to do some of these for Valentine's day. I want to add a raspberry puree for color and taste. What amount of puree should I use? and should it be at a specific temperature when added? Also, is it possible to use a heart shaped cookie cutter to cut out heart caramels? Has anyone ever tried something similar?
  15. dhardy123
    Thanks for all of the suggestions. I will be trying a couple of these ideas this week ahead of the party on Sunday
  16. dhardy123
    Some great ideas! I was thinking of doing a black licorice macaron for a dessert. I still need a few savoury ideas, mostly finger food types.
  17. dhardy123
    I am going to a Steelers Superbowl party next weekend and would like to bring a couple of black & yellow dishes. I am looking for some appetizer/finger food ideas. I think the hard part is figuring out the "black" food, as there are alot of things "yellow". Any suggestions?
  18. dhardy123
    If there is a small opening use a shell from an already opened pistachio. Insert the pointy end into the opening and twist. It should pry it open.
  19. dhardy123
    I made a mignardise by using a melon baller to take a piece of apple, stick a toothpick in it, dip it in caramel, dip it in chocolate, and roll it in crushed pistachios. It needs to be eaten fairly soon after making it, however
  20. dhardy123
    Oh Ok I used it for champagne truffles last week and they tasted fine.
  21. dhardy123
    It is "Braun Royal Paste Marc de Champagne" The description is: Premium paste for flavouring dairy products, ganaches, truffles, toppings, marzipan and praline fillings. Ingredients: Wine, Marc de Champagne, Propylene Glycol, Xanthan, Ethanol
  22. dhardy123
    Yes QZina has the real stuff. I just picked up a big bottle 2 weeks ago.
  23. dhardy123
    Yes it does look interesting. I pre-ordered it a few weeks ago. I think it comes out December 28th
  24. dhardy123
    I did an olive oil truffle last spring and it worked well. I topped it off with Olive Oil powder (tapioca maltodextrin & olive oil) Not sure about the shelf life though
  25. dhardy123
    Bacon jam???!!! Oh my
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