Beef stroganoff for supper tonight here. Used too much wine in the sauce, though.
Pure cocoa powder has a fairly long shelf life, because cocoa solids don't turn rancid like cocoa fats can.
I"m not planning on loading up the pantry with cocoa, though.
The CDC has updated their recall notice, they are now recommending that all romaine lettuce that cannot be confirmed as not having come from Arizona be discarded, regardless of whether it is whole or chopped.
Dinner tonight was baked chicken breasts with a Sauce Chasseur (mushroom, onions, tomato puree, white wine and brown chicken stock, thickened with a little roux), accompanied by a salad.
So far it appears the recalls only apply to romaine that is already chopped up. (I never buy chopped romaine, because it doesn't seem to last as long.)
Outstanding!
This will be the first Bocuse D'Or conducted since Paul Bocuse's death, I hope it continues to live up to his expectations.
The real test will be how they are tomorrow, but the chocolate chip oatmeal cookies made with the Callebaut 811 callets are very good.
The snow finally got here mid-afternoon, probably 2 inches of it, but the streets were warm enough from the last few days that they're staying pretty clear so far.
Could snow on and off until 2AM, but other parts of Nebraska got hit a lot worse than we did.
I made a simple stir fry for supper tonight.
I am going to make chocolate chip oatmeal cookies later today using Callebaut semisweet callets. (I just got done roasting the bones for my beef stock, the oven needs to lose that meat smell first.)
After a few days with highs in the 70's, we're back to the 30's today and the rain is supposed to turn to snow soon. West and north of us there are blizzard conditions
So I'm making a big batch of beef stock today.
I had a case of shingles a few years ago, but it was fairly mild.
As soon as I could, I got the shingles vaccine.
I've probably got the same 5 roll hoagie pan, but I don't make hoagie rolls very often, I've been wondering about using it to make hot dog buns.
Trader Joe's 'pound plus' chocolate bars are pretty good, but I don't know how they compare with Callabaut on cocoa butter and I haven't compared the labels for other ingredients.
They don't have any stores in Indiana yet, though.
5.5 pounds bags of Callebaut callets are around $26 (plus shipping) at Stover. The 11 pound bars are under $45.
FWIW, Callebaut 823 milk chocolate (what we used in chocolate school for milk chocolate) is 33.6% (minimum) cocoa solids, 36% total fat and 20.8% (minimum) milk solids. It comes in callets (large chips) and 11 pound slabs.
This is a medium or standard consistency milk chocolate. Callebaut rates it as a 3 on a scale of 1-5 for firmness.
Personally, I like the Callebaut 811 semisweet chocolate better, but I've always been a fan of darker chocolates. My wife even likes it, and she's generally more of a milk chocolate person. The next time I make chocolate chip cookies, I'm going to try using these instead of the Nestles Tollhouse morsels. My suspicion is they'll melt a bit more, because they don't have the emulsifiers in them that consumer grade chocolate chips have.
For those of us not living in a major city (like Chicago), it may not be easy finding a local supplier for Callebaut products, most recently I got them from Stover & Co, a restaurant supply house in the Pittsburgh area. I'll probably try to get more when we're out there later this year.
