[aaronatthedoublef]

Whole Foods is now carrying "ruby cacao bean" bars. They have the same ingredients as a milk chocolate bar but use ruby cacao beans and have a percentage point higher cacao. They have a tangy, fruity taste. The folks working at WF think they are white chocolate that was dyed pink for Valentine's Day. I offered to share my bar with the folks I was talking to but there were no takers. They probably just wondered who the weird old guy was.

[aaronatthedoublef]

Yup. I haven't seen this any place yet. I haven't even seen any finished chocolate to try. The locals haven't even heard of it! I didn't see any at Max Brenner in Boston either. There is some stuff on Amazon but it's spendy without being able to see or smell it.

The Chocolate Man doesn't have anything about it at all! I'll check out some restaurant supply stores and chefs here.

I also asked my brother to check with his neighbor who works for Callebaut in Chicago. We'll see what he sends back.

[aaronatthedoublef]

I wondered if this were the poop coffee beans but apparently it isn't. I love coffee. I've cut way back since I was sick (I'd been off completely) but I drink a couple cups a week. I do not know if I will ever have enough money to pay $75 for a cup of coffee.

Len, if it were decaf, it would likely be MORE expensive as it requires extra labor to take out the caffeine!

[aaronatthedoublef]

We have it at WF here. It's a good, inexpensive cut of meat if cooked right.

[aaronatthedoublef]

This is HILARIOUS!

[aaronatthedoublef]

And drying your hands with a towel is apparently important too.

[aaronatthedoublef]

My car was probably an anomaly and it was not a Subaru. My Subaru ran well for 13 years until I replaced it with a Mini. It is probably still running well today.

Many cars today do have massive batteries because they have tons of electronics. That makes them hard to jumpstart. The old jumpstarted I used for years just doesn't have the guts and even the one AAA carried with him didn't work so he had to hook it up to his truck battery.

Jump starting technology will have to catch up if it hasn't already.

[aaronatthedoublef]

I made scones for mother's day and grating frozen butter and sliced my finger! First time I have ever done that with all the things I've grated. Fortunately no blood made it into the scones!

BA, I had a similar problem with my two year old car. And, like yours, it needed a big engine to jumpstart it because the battery has become so big to supply all the electronics. Turned out my rear window defogger was stuck on and the switch needed to be replaced.

Best of luck.

[aaronatthedoublef]

KAF is doing much better with info about flour on their bags. But there website needs to catch up. And I am looking for something that says if there is a correlation between the nutritional protein and the gluten-protein and what the connection is if there is one.

[aaronatthedoublef]

Thanks for the ideas. I'm looking for something without alcohol because it's a sauce I would use with my kids. Based on the few times they have taken a sip of my drink they don't like alcohol and I don't want to encourage them. I know most of the alcohol burns off. I could try hard apple cider which tastes like cider but has some alcohol in it.

I'll try a few different things.

[aaronatthedoublef]

Cool!

Thanks

[aaronatthedoublef]

Anyone use different meats? At the meat department people would order equal weights of ground beef or veal, pork, and lamb, I think. It was always late Saturday afternoons. The store used to actually sell a meatball mix of the three meats but stopped because of cross contamination concerns.

[aaronatthedoublef]

The recipe refers to Sardinian flat breads as "semolina flatbreads" and it looks more cracker-like. Don't know if this changes anything.

[aaronatthedoublef]

I remember you saying that before and I've tried both with previously frozen and non-frozen butter and noticed no difference. But that may be because my pie crust is not good to begin with and the butter does not make a difference.

But I've almost always used frozen/thawed butter for scones and biscuits to good results.

And my pastry chef friend made excellent pies using frozen dough.

[aaronatthedoublef]

Thanks for the tips. Some I knew and some seem cool. As Cass says, I was always taught to separate chilled eggs then let them come to room temp. I may try the water bottle trick.

This weekend I made scones and tried grating the butter. A pastry chef friend told me about this years ago but it always seemed like more work. It was actually less work and required less prep since I usually keep my butter in the freezer and then thaw it as I need it. I grated it and tossed it and it was much more incorporate than it usually is. In the past I've had butter leak out a bit but none this time. I'll try it again in the future.

I wrapped the end of the butter in a paper towel where I held it to keep my the butter from warming up or my hand from cooling down.

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