Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
I am an artist ( oil and pastels) by trade so the coloring of artisan chocolates really appeals to me. I was wondering if I could make my own colored cocoa butter using oil candy colors and cocoa butter, or is there more involved.
Also, if I add the oil candy color to white chocolate will it affect the temper?
For the last several years Cindy's* job has been to look after me. She takes care of my residence papers, my health insurance, my travel, my housing and associated repairs. She makes sure that I am supplied with sufficient cold beer at official banquets. And she does it all with terrific efficiency and great humour.
This weekend she held her wedding banquet.
Unlike in the west, this isn't held immediately after the marriage is formalised. In fact, she was legally married months ago. But the banquet is the symbolic, public declaration and not the soul-less civil servant stamping of papers that the legal part entails.
So tonight, along with a few hundred other people, I rolled up to a local hotel at the appointed time. In my pocket was my 'hong bao' or red envelope in which I had deposited a suitable cash gift. That is the Chinese wedding gift protocol. You don't get 12 pop-up toasters here.
I handed it over, then settled down, at a table with colleagues, to a 17 or 18 course dinner.
Before we started, I spotted this red bedecked jar. Shaking, poking and sniffing revealed nothing.
A few minutes later, a waitress turned up and opened and emptied the jar into a serving dish. Spicy pickled vegetables. Very vinegary, very hot, and very addictive. Allegedly pickled on the premises, this was just to amuse us as we waited for the real stuff to arrive.
Then the serious stuff arrived. When I said 17 courses, I really meant 17 dishes. Chinese cuisine doesn't really do courses. Every thing is served at roughly the same time. But we had:
Quail soup which I neglected to photograph.
Sticky rice with beef (the beef is lurking underneath)
Spicy, crispy shell-on prawns.
Steamed pork belly slices with sliced taro
Chinese Charcuterie (including ducks jaws (left) and duck hearts (right))
Fertility soup! This allegedly increases your fertility and ensures the first born (in China, only born) is a son. Why they are serving to me is anyone's guess. It would make more sense for the happy couple to drink the lot.
There was a final serving of quartered oranges, but I guess you have seen pictures of oranges before.
The happy couple. I wish them well.
*Cindy is the English name she has adopted. Her Chinese name is more than usually difficult to pronounce. Many Chinese friends consider it a real tongue-twister.
Hi there, I’m looking for some interesting flavours for truffles. Any combination of filling and coating ideas? For lemon, dark ganache, orange and caramel example.
I also realised that when deciding to use ready made truffle shells filling needs to have a creamy texture. Any advice on this?
I am doing some spring cleaning and am selling some of my used polycarbonate molds. I've attached pictures and dimensions below. The mold prices do not include shipping fee. I will ship these via USPS priority mail.
For estimation purposes only, 4 - 5 molds can fit in a medium box and it costs $15.05 to ship. Please let me know if you have any questions.
Recently Browsing 0 members
No registered users viewing this page.