JoNorvelleWalker

I don't generally do lunch but today my little boy showed up unexpected and unannounced. He dragged me from bed, to lunch, and through the local candy shop that's been in business forty years. He needed fruit slices and could not find a source closer to where he lives. Besides he has fond memories of the store from when he was little (more little). His lunch was a bento box. My lunch was eggplant and tofu in garlic sauce. Followed by a quick stop for wine and brandy. I sent him home with a bag of my Felchlin Maracaibo Creole bars... https://forums.egullet.org/topic/156096-chocolate-making-things-i-learned-in-my-early-months/?do=findComment&comment=2182289

This thread is click bait. I had envisioned adult confections.

I had a delightful surprise at the spirits monger this afternoon. Look who's back! Previous bottle on the left.

It looks rather like my pot I purchased from Steve.

I measure the thickness of the Foilman foil to be 3 mils. There is no way I could describe how thick that feels.

My guess the sous vide setup.

I'm safe.

I use Corningware in the CSO but I'd be a bit afraid to use glass, myself. Plus I find stainless steel cleans up easier.

Thank you. No inclusions or flavors. The wrapping materials are from Foilman. I chose a stock size but they can cut foil to order. The sheets are paper backed silver foil in a range of colors.

Another batch of bars: These looked better in real life than in the picture. If they were all like this I wouldn't complain. Too much. Four dozen bars wrapped and ready for this morning's holiday party at work. Copper are dark, blue are milk.

For some reason amazon assures me that I own this. I have no recollection.

Snacking on Planters dry roasted peanuts washed down with a mai tai.

I've just been reading up on rocky road in Magnus Nilsson's The Nordic Baking Book! "This is one of those recipes that some might feel does not belong in a book of Nordic baking. After all, Rocky Road was invented in Australia in 1853 to peddle spoiled sweets (candies) imported from Europe and was later popularized as an ice cream flavor in the US. However if you were to visit 100 random Swedish families on Christmas Eve I believe you would find that an almost shockingly high number of them would be serving homemade Rocky Road..." Looks lovely by the way.

In my case the can was cream of coconut. And it didn't leak, it exploded, blowing the cabinet door open. Cream of coconut from floor to ceiling. Not something to soon forget.

Yesterday I cooked up some sausages and chuck from WF Prime Now and I must say I was impressed with the quality -- as I should be for the price.

Your loss, the 7500 is wonderful. No more useless balls of wadded wrap. Seriously a roll lasts much longer when you can readily cut the exact amount you need. Even without bloodstains. The 7500 has earned its place on my counter. If you have to put it on the floor.

I must confess I prefer instant ramen noodles to store bought dried traditional ramen noodles. I have never tried making my own. And I am unlikely any time to try.

Beautiful!

Rose Levy Beranbaum's The Baking Bible is currently $2.99. Disclaimers apply, your mileage may vary. http://amzn.com/B00HK3EZ9C

I read it as "fries made at the table" and I thought that was really butch.

From time to time my thoughts return to pizza: Aluminum block preheated a couple hours to 550F. Oven switched to broil. I've learned (the hard way) that if I don't leave the door open doing this that everything shuts down with an overtemperature error code. Anyhow this is a 2:45 minute pizza. Bottom was properly leopardized. Note the edge of the pizza closer to the back of the oven is nicely charred but the front part not so much. I'm wondering if people turn their pies half way through baking? The thought seem slightly dangerous. But as I said that was last night. I spent most of this evening preparing black bean cassoulet: Picture from 2017. Sorry, ran out of time. Tonight's repast will most probably be leftover strip steak, CSO baked potato, and thirty second green beans. Meanwhile I am finishing up tonight's well deserved mai tai. Cassoulet needs another five more hours cooking. Now I remember why I assay this only about once a year.

https://forums.egullet.org/topic/145670-food-funnies/?do=findComment&comment=2181694

Chicken Tetrazzini fares pretty well in my opinion.

Having not much to do with food except that I heard the story at a retirement party at the Institute where I once worked: The honored retiree recounted how he first came to the US from Germany. He had been told the weather in NY was cold. He disembarked from the plane in the middle of a NY summer wearing his father's army issued coat from fighting on the Russian front.

Brings to mind Michael Flanders' The Gas Man Cometh.