Elkyfr
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Posts posted by Elkyfr
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Ammonia is used in the cookies, but they say it evaporates when baked, so they say. In the end, governments allow products to leave the factory with pathogens because it is the responsibility of the consumer to follow the cooking instructions.
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Seeds Loaf with Cheddar Cheese, Bacon, Mushrooms, Jalapeños, Onions, Double Cream and Black Pepper.
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6 hours ago, TdeV said:
Hoping my query gets some traction in this thread
I have some Chorizo Casero by Espuna (dry cured) which I bought two years ago
from Spain. It was manufactured in USA. There were originally 5 little sausages; I used 2 and vacuum sealed the rest. They've been sitting on a shelf in the fridge.Wikipedia says "In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, or added as an ingredient to add flavor".
Can these sausages be used?
Chorizo and other sausages have been used for years as a preserve, with a lot of salt inside. They were hung up and consumed when they wanted, but as time went by they dried up, sweated the water and became harder. But it was still edible, the drier the more flavour, and they were typically used for beans and stews. Open in half, see how they look and smell, you should not have any problems.
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Perhaps because it is not pure chocolate, but rather milk chocolates. As happened not long ago with kinder eggs contaminated with salmonella.
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15 hours ago, Kerry Beal said:
Scratch custard doesn't taste the same.
Of course, birds do not use egg. I always like the pastry cream that I have always eaten since I was little, with the egg yolk and contains vanilla flakes, creamy and tasty.
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21 minutes ago, rotuts said:
Making custard is not complicated, and it does not take much longer than making it from scratch.
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I would like to have a stone grinder, to make "healthy" nutella with the fat from the hazelnuts, but it is very expensive.
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Awesome Bermuda place and the food looks good. One day I will cross the Atlantic and enjoy this paradise.
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30 minutes ago, TdeV said:
Oh yum, @Elkyfr. Do you have a recipe for that?
There is a video on youtube on how to do it, it is a different technique, but it is not difficult. It is doped with caramelized peanuts and white chocolate, with coconut and pop rocks.
Maybe you can find it with this name "Nutella Peanut Twist Puff Pastry"
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Nutella Peanut Twist Puff Pastry
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Giggling Bunny
This precious Bunny is laughing out loud. So if you meet him, you might laugh with him.
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Someday Dinosaurs will rule the earth again.
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This is the bouncy Chinese, chocolate Cat. It comes straight from the Ming Dynasty and has many secrets to tell.
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On 4/23/2023 at 7:50 PM, heidih said:
I'll dffer on the "good day" poart at 4am but he is cute with a "friendly look". You mentioned filling your molded pieces with other treats. So these are hollow and then do you open from bottom to insert and somehow close off the entry hole or?
I have always heard that God helps those who get up early... and besides, the sun does not rise earlier because of getting up early.
Yes, most of the figurines are hollow and the mould has an opening button, to fill and empty the chocolate, like making bombons. First I make the lids of the figurines in a plastic sheet. I press the base of the empty mold into the chocolate sheet, scoring the base and solidifying it. And when I make the figure, it is when I fill and close the base with melted chocolate and the choco lid.
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Quiquiriqui... Quiquiriqui, here comes the morning rooster that crows when the sun rises and gives the neighbourhood a good day!
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Here is a gif of the before and after. It is a restaurant without a kitchen, full of plastic plants where food is flamed. rip
https://www.elmundo.es/madrid/2023/04/22/64443e69e4d4d89f768b4593.html
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11 hours ago, FeChef said:
I forget what state it was, but i watched a episode of MVF where they have a steamed burger stuffed with cheddar cheese called a juicy lucy. It looked pretty good for a steamed burger.
Ted's Steamed Cheeseburgers in Connecticut, season 2, episode 20. juicy lucy is in Minneapolis.
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I have worked for restaurants and supermarkets, and they throw away food in abundance. In the factories I see how tons of food go to the trash, someone "recycle" the defective packages, others throw it all away, it is cheaper.
I try not to waste anything, maybe it is because of how I grew up... I like to use the oil from tuna cans to make mayonnaise, some say it is dirty, but I love the taste.
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I missed pi day, March 12 also marks National Girl Scout Day and National Nap Day.
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1 minute ago, Kerry Beal said:
You give away the molds filled with stuff?
I make the chocolate figurines, fill them with sweets and bag them. I give them to my co-workers, friends and family.
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13 hours ago, JoNorvelleWalker said:
I hate to imagine what you must have spent on molds.
I buy used molds on ebay, it is my little hobby, for my little project and to fill them with kinder bueno, eggs, chocolates... and give it to people.
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The only thing that seems better to me is because it does not burn the meat and it cooks at a lower temperature. Ted also steams the cheese to put on top of the burger.
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I know about steamed cheeseburgers from the man vs. food program, Ted's Steamed Cheeseburgers in Connecticut. They are just different cooking methods... superior of what?
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Caribbean Monkey
Look at the Caribbean monkey, very nightingale living an idyllic life on his pretty island...
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Calculating costs and labour for a chocolate business
in Restaurant Life
Posted
Normally the price is multiplied by 3. You have to pay for products, services, rent, employees, etc. But it depends on each person's case, selling for yourself is not the same as selling to a supermarket.