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We've got chocolate mint that we put in 27 years ago that is still all over the place!
There was some catnip on the east side of the lot two years ago, but I couldn't find any last night when I took Jack for a walk. (We're trying to leash-train him, and he's not sure about that but doesn't really struggle to get out of the harness.)
We had another lahvosh to use up, so we had another lahvosh pizza, half tonight, the other half probably tomorrow night. I put artichoke hearts, mushrooms, tomato slices (water pressed out), ham, mozzarella cheese, romano cheese and cream cheese on it. It was great.
I also had a salad.
I have all my tomatoes in. There was one that lost most of its leaves to some critter, probably a rabbit, so I put another plant in that cage, but the one that had gotten nibbled on is throwing out new leaves so that cage will just have two tomato plants in it.
I have about 30 leek plants growing, I put in some dill seeds but they take 2-3 weeks to germinate. I'm still looking for a good place to put some catnip seeds.
I need to get my sweet corn for the soil test program in soon.
We had salads with tuna fish and a hard boiled egg.
Jack (the new cat) loves tuna water. He ignored the piece of hard boiled egg.
We had tacos/taco salads for supper tonight.
Some Kirkland products are excellent, some are not, and if they change suppliers, the quality of the product could go up or down. There's been a lot of online debate recently over some Kirkland products that have changed, and not for the better.
I've been using Kirkland cream cheese for the cheesecake, and we reallly like the Kirkland Keto Snack Mix. We use heavy cream instead of milk for cooking these days, and I tend to get my heavy cream at WalMart or Aldi, their price is better. The last package I got at Aldi was REALLY thick.
You'll find most of the consumer brands are pretty secretive about the percentages of cocoa solids and cocoa butter in their products, most of the professional products are very open about that same information, because they know professional confectioners need that information to produce the desired results. (In chocolate school there was considerable discussion about what happens at various levels of cocoa solids and cocoa butter, and we made a couple of similar recipes adjusting the amount of cocoa butter to see for ourselves what happened.)
The exceptions at the retail level appear to be in the dark chocolate products, where 60% vs 72% or whatever cacao is used more as a marketing tool.
One of the big differences between a couverture chocolate and a coating (or compound) chocolate is that the coating/compound ones generally don't need to be tempered before using. (Whether they would temper properly is debatable, since tempering is the process of controlling the formation of the cocoa butter fat states, and if there's not much cocoa butter, there's nothing to temper.)
I find this page helpful, I have the chart taped to a kitchen cabinet door:
We had some of the leftover chicken on some of the leftover keto test rolls, and I had a salad as well.
From the World Wide Chocolates site:
Couverture chocolate is classified as a higher-quality baking chocolate due to it containing a higher percentage of cocoa solids and cocoa butter.
I've seen couverture grade chocolate available in chip form, in callets (essentially larger chips), in chunk form, in small bar form and in large bar form. There are some advantages to each shape, depending on what you're doing with it. If you're melting them, the shape really doesn't matter except that it might speed up the process of melting them.
As far as I can tell, this show is only available on Philo and Sling, neither of which we have.
Haven't heard of it. I will say that I've read far too many articles on kitchen design that were full of terrible advice.
Commercial kitchens and home kitchens seldom share design characteristics for both practical and aesthetic reasons, and I'm trying to remember who the chef was, but he was able to help design the kitchen layout for a newly built restaurant, and he did some things that are seldom done. One of them was he put the area where dirty dishes are taken when bussing tables just inside the door to the kitchen. I've been in my share of commercial kitchens, the dirty dish area is often towards the back of the kitchen, requiring the staff to walk back and forth across the kitchen with each load of dirty dishes.
IMHO one of the worst trends ever in commercial kitchen design was the 'open kitchen' concept, where the 'pass' is little more than a half-wall or counter and you can see and hear what's going on in the kitchen. This is part of what contributes to restaurants being so noisy that people have to shout at each other while sitting across from each other. (And I don't want to hear the staff swearing at each other, either, even if it is in Spanish.)
I did make keto-friendly cheesecake filling last night, 11 custard cups with about 100 grams each (under 5 carbs.)
We had the 2nd half of the lahvosh pizza I made last night, and I also had a salad. The lahvosh reheated easily and was possibly even crisper than last night.
We did a lavosh pizza for the first time in several months, but because lavosh is kind of high in carbs we only ate half of it tonight, which added up to about 37 carbs.
I'm making a batch of baked custard tonight.
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