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Barry Callebaut has made the ruby cacao couverture (they can't call it chocolate in the USA yet) available to chocolatiers.
Here's what they're saying about it:
Ruby Cacao CouvertureWhen we built our house, we had custom cabinets built by a local company that mostly does commercial work. The cabinets for the kitchen cost a bundle (around $19,000 as I recall), but 22 years later they're still in very good shape. We've made one change over the years. We had a corner cabinet with recycle bins in it, we've replaced the bins with a two-shelf lazy susan.
I hard boiled some eggs and my wife had 2 of them for supper, I used one to make some tuna fish salad.
I don't think I've ever seen a refrigerator that doesn't have some kind of temperature control. The control knob might not be very self explanatory in terms of which way to turn the dial to get a higher or lower temperature setting, but there's usually some kind of dial.
We have one under-counter refrigerator where the knob is under the front panel and you have to get down on your hands and knees to even see it. The others all have something inside the refrigerator, usually at the top back.
The city of Lincoln held its annual fireworks display on the 3rd and fireworks were only legal to shoot off on the 3rd and the 4th this year, but I often see stores putting holiday-decorated items at the front of the store after a holiday to help get rid of them.
We had a lavash pizza tonight.
Yeah, I found it worked a bit better if I dried the spent grain in the oven first, but that also cut the flavor from the spent grain.
The article doesn't mention it, but I found that spent grain needed to be ground up a bit as the stuff I had consisted largely of hulls from the barley and, I guess, the hops.
But the bran muffins I made with spent grain were some of the best I've ever had, and the barley made them naturally sweet.
It probably isn't something I would try, either. My iPhone news app had a similar recipe a few days ago with what looked like even more complicated instructions. The purist in me wonders how hard it would be to do it with 13 stripes like a real flag using a cake splitter, like you would use to make a dobosh torte.
Personally, I suspect 90% of all supplements are worthless, and another 2-3% are actually causing more problems than they solve.
Well, you could try this:
Flag cakeLooks like the A/C breaker had tripped not sure why but it seems to be cooling OK today. It took a while to get the 2nd floor cooled down, of course.
And we just figured out that the 2nd floor AC isn't working. It just had its summer checkup just before we left on vacation.
I have to admit I get Italian and Swiss Meringues mixed up myself from time to time. I don't do Swiss Meringues very often, they don't seem to be that much more stable than French ones, though I suspect they don't weep as much as French meringues.
I use butter for banana bread/muffins, I think it gives a better mouth feel.
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