Marmish

I used the Belcolade Papau New Guinea single origin. It already tastes quite tobacco like. ← Yes, it does. Very cool. edited to add gfron, so happy to see you post. We were wishing you had come so we could meet you. I always check out your stuff on the sweets thread.

I'll post it tonight when I get home from work. I'm in for next year - got a date yet Steve? Not to rush you or anything. Maybe we should be looking closer to May so there are less chances of 'storms on the east coast'. ← Kerry, what was the chocolate you used for the port/cigar ones, too? I meant to grab a couple pieces to bring home, but forgot since we had to scoot out early. Thanks, Mary! I think it might have actually been one of the Matts who chose the pepper. I liked it, and one of the guys I gave it to today really liked it.

Very nice John! I'm so sorry it took you so long to get back! My flight was canceled Sunday evening, but I was able to hop on a Southwest flight into another airport. Thank goodness Chicago has two!

Steve, 1.Yes 2.Yes 3.I'd love to come to MD. We were from so many places that I think MD would work for just about everyone that made it to Niagara. I'm having all the "So, what did you do over spring break" conversations now that I'm back at school. I keep repeating over and over what a great bunch of people I got to spend time with. And I made some chocolates. And had a phenomenal dinner. Here, look at the pictures. Here, taste one. And check out Erika's website. And all these other ones, too. And, and, and. They can't shut me up. Totally up for another one. Trying to figure out where to get massive quantities of chocolate in Chicago. Anyone?

See this post for answer. Also, that picture is not me (easy way to tell is that there is no ring on the left hand).jturn00, I believe the curry coconut recipe was the Madras from Grewling's book in the butter ganache section. The meal was pretty awesome, the stuff of legend as AnnaN describes. An excellent deal too since it cost me less than the fairly average meal I had the night before in Niagara Falls. Kerry, and everyone who pitched in and taught or helped organize, did a wonderful job. Thanks. And, keep posting pictures, since I didn't have my camera with me. ← I think that pic is Matty. Just to echo everyone else, I had a blast, learned a bunch and spent 3 days with the best group of people around. What a phenomenal time! Thanks again to Kerry for all her work. If we give her about a week, she'll agree to another one. And I DID witness someone else offering to host.

I received one as a gift and wear it occasionally. I don't wear aprons with any regularity either, and only own one.

Good luck in your interview!

I'm thinking about participating in The Great American Bake Sale, a fundraiser through Share Our Strength. I'm thinking about doing a few items and having folks pre-order. I have a pretty good network of people that I think would be interested in buying. A friend and her mom make tamales and sell them this way. She does quite well. Has anyone participated in the past? What did you do? Who did you do it with? Care to share how much you raised?

Not sure how you want to define sugar loaded and haven't made these, but thought of you when I saw them: http://www.foodandwine.com/recipes/cranber...lnut-power-bars Also, I have made these and while they sound rice krispy treat like, they have lots of other stuff in them that makes them much less sweet.

The Cake Bible has info about the leavening. If I remember correctly, mostly in terms of scaling up. It doesn't increase proportionally. Something about internal structure and surface tension, I think. Sorry I don't remember more, but if you have the book, I found it easy to understand. (if not to remember)

I made the Chocolate Cherry Torte for January birthdays today. One January person requested Black Forest Cake and was so happy to have this. It got rave reviews and by the time I got up there to taste a sliver there were only crumbs left. I got several hearty thank you's and this email, from someone who has eaten a LOT of my baking: OMG! OMG! OMG! This is the BEST. I MUST HAVE THE RECIPE. NOW So so so so so so good. My favorite dessert you have made thus far, by far Needless to say, I heartily recommend this one!

In my parents' church, the ladies organize a luncheon for the family which is hosted at the church. They are located in the midwest, but come from Southern roots.

I definitely use a tray or basket or both when moving things from the kitchen to the outside patio. I rarely use one for the dining room or breakfast area - many mugs of soup would be an exception. I sometimes use one for dessert and coffee or just coffee service so I can take spoons, cream and sugar, too.

Is it time for B yet?

They are quite creamy inside and toasted on the outside. While they don't compare with the best I have had fresh, they are better than the worst I have had from a bakery. I like to keep a box on hand for desperate cravings. The price is pretty good too. Thanks. I think we'll pick some up. Having never had the real thing (and never even knowing such lovelies existed before jgarner53 wrote about them), I have to say I like TJ's version. I do realize they're probably not the best ever, but they are good, at least to my uneducated palate. I'm on my 3rd box... ← That's where I learned about them, too! And my friend mentioned them last week. I wonder if I can get good fresh ones in Chicago anywhere?

They are quite creamy inside and toasted on the outside. While they don't compare with the best I have had fresh, they are better than the worst I have had from a bakery. I like to keep a box on hand for desperate cravings. The price is pretty good too. ← Thanks. I think we'll pick some up.

Is there any verdict yet on the TJ canneles? I saw them in the freezer case last week.

I think that's the same book I have and everything my friend and I have made from it has been excellent. Neither of us really eats eggs, but maybe we'll try this one.

We took ingredients for both a traditional fondue and one with apple juice, cheddar and swiss that I found on allrecipes.com and left the decision up to the other couple as to which one to make. They said either was fine and we ended up with the traditional one. Thanks for the input.

We are having dinner at a friend's house and are cooking "together" The men decided on the menu and chose fondue. We are providing the cheese and dessert. They are providing the dippers and appetizer/salad. Here's the problem. The husband does not drink any alcohol due to past issues. I didn't think about that when they decided on fondue, thinking in my mind I would do a classic Emmenthaler/Gruyere one. Can I substitute some other liquid for the wine? Is there another way to go? edited to add the wife is a vegetarian.

That torte is really good! I hope you like it. I've made it a couple of times.

I love that sugar caddy! I think I need one...I just have to think of a reason to go to Chicago, so I can get one (which restaurant, and do they sell online?). And the crumb catcher--where is it from? My mother fell in love with crumb catchers when we were in Kuala Lumpur. I might have to buy her one some day. ← I can't remember where I found the crumb catcher - maybe Bed Bath and Beyond? The sugar caddy is from J Alexanders. There are lots of reasons to come to Chicago (like to visit me), but they are in other cities, too. I know you are often on the move.

Almost everything we gave each other was food related: For LBK, a cocktail shaker, a "Marvin" sugar caddy from one of the restaurants we go to occasionally. We have been looking for one and last time we ate there found out they sell them. A Reidel wine carafe, Toblerone chocolates, which is a stocking tradition, a crumb catcher and a sweatshirt to replace the one he gave me because it was from Target and shrunk. For me, a muddler and bar spoon, French press timer, madeleine pan, subscription to Food & Wine magazine!, Chicago Cooks cookbook by Les Dames d'Escoffier, 8 cup French press, bringing our coffee making device count to a rather embarrassing number, and a very nice Cross pen. I also got a set of 3 veg peelers from my MIL, a cookbooks from my mom and BFF and a subscription to FoodTV's magazine from my staff along with some other things.

Dammit. There goes my NY resolution. It's what, the 5th? Whoo hoo, I made it to the 5th. Now where's the cinnamon? I like Pioneer Woman's cinnamon rolls with coffee icing. Super easy to make, makes a ton, yummy and freezes well. What more could you want?