JoNorvelleWalker

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.

30 second green beans were on my menu tonight.

Kerry, how do you think the JVK egg molds compare to those from Hans Brunner? Particularly with regard to where the seam halves come together? For better or for worse I have a feeling at least with regard to chocolate molds one gets pretty much what one pays for and the JVK are a lot less expensive.

After treating myself to an immersive course in culinary Dutch I realized the chockolateworld site was available in English... These are a couple Chocolate World bars that might work for me: https://www.chocolateworld.be/winkel/vormen/kadervormen/CW1936#0 https://www.chocolateworld.be/winkel/vormen/kadervormen/CW1612#0 How does the quality of Chocolate World compare to that of Hans Brunner? I know there are other mold manufacturers out there. Any others that I should consider?

I read through the colorful 95 cent 1970 fondue cookbook I shared above. Cheese fondue recipe still bookmarked! Sadly there were no Spam recipes -- but veal kidneys, of course.

Now you tell me. At least the Tomric molds were not expensive. Guess I need to look into injection molds. Maybe something like: https://www.brunnershop.com/en/Injection-Moulds/Moulds-for-Tablets/Tablets/Tablet-oxid-5.html

I too have the food mill for the Cuisinart. The Cuisinart works but it can't beat a tamis. Que music for ballad of John Henry. I also have a Moulinex which is great for liquidy things like canned tomatoes. Seeds tend to get stuck in the round holes of the Cuisinart.

Another experiment this afternoon, again with Felchlin Maracaibo Creole. My bar molds are Tomric, and Tomric states not to heat the molds. But I went back to Greweling and Greweling says to warm the molds to 25-28. I did so to the best of my ability, measuring with my surface contact thermometer. Or one of my surface contact thermometers, I confess I have three. I also followed Greweling's advice to hold the filled molds at room temperature for 15 minutes before refrigerating. Astute observers will note I changed two variables. But anyhow, while not perfect my bars were the cleanest yet. Thoughts? I'd be tempted to leave the bars in the molds overnight next time to see if that would help.