Just curious that's all. I too, like hundreds of others, enter my comments with the hope that ONE day I'll win one of the featured "Cook The Book" contests. I never see a weekly posting of the winners. Am I missing something? Just thought it would be great to see who wins, so that I could congratulate them as well as visit their page.
When was the last time this man had a "brain scan"?
chocolate truffles and chocolate covered strawberries, of course!
Clay
Nice to have a fellow chocophile on board. For the novice, this is a must read article. Superbly done. See you back at "the ranch".
Mark
Fascinating article, but complete overkill by the originating chef. He obviously has way too much time on his hands.
"Man's best friend helping out in the kitchen.........Priceless"
He's one big arrogant, self-centered, self-serving, ASS!
No. In order to use it as cocoa powder, it has to be "pressed" to form a cocoa cake. The pressing removes cocoa butter and leaves the cake with varying percentages of cocoa butter as well as the "cocoa cake" which then has to be ground into powder form. Just crushing the cocoa bean, or nibs, will result in making a chocolate liquor paste which requires further processing in order to become cocoa, cocoa butter, chocolate liquor, etc.
I love your idea. Reminds me of Ina Garten in Paris watching the rotisserie chickens roasting while the juices dripped all over the hungry croutons lying below. She's been using this concept for years, and it is delicious.
My favorite meal was her version of American Chop Suey made with hamburg, celery, tomato soup, elbow macaroni and a dash of onion powder, garlic powder and Worcestershire Sauce. Otherwise, it was the" Weight Watchers" snack she made frequently which was a piece of white bread topped with a piece of processed American Cheese and then broiled till almost burned to death. De-Lish!
dmarina..........No I haven't been to Japan yet. I guess thinking about tradition, honor and all of the incredibly well engineered cars we take for granted, just got in the way of two plastic boobs in a lunch box.
People, enough about university level research on the "science" of the burger. I don't doubt the chef's skill or disrespect the adventurous pursuit of the scientific understanding of the preparation of food, but some of the overblown lectures about this are too much. A hamburger/cheeseburger is a humble American food, simple, fresh ingredients (homemade or not) prepared and arranged in a variety of pleasing ways, generally and hopefully for a reasonable price!
Ooohh...that's easy.... Godiva's rasberry filled chocolates, glass of champagne (okay, two glasses) and a long hot bath. Heaven.
All this needs is some duck fat french fries and a root beer float. Now I'm hungry.
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Website: http://www.boscoethecookiedoctor.com
Location: Hull, MA
About: Former corporate sales manager with expertise in the chocolate, spice and nutmeats industries, has exchanged the "corporate" suit for the "white" suit. My true passion is "hands on" baking and cooking, with an emphasis on all things chocolate.
Favorite foods: Everything chocolate. Also love old, comforting classics with a nouveau twist.............meatloaf, macaroni and cheese, beef bourguignonne, roast chicken, lasagna, chateau briand, and Julia Child's cassoulet.
Last bite on earth: Roast turkey dinner with additional sides of macaroni and cheese, meatloaf, beef bourguignon, chocolate cheese truffles, and chocolate caramel cheesecake with Grand Marnier Ganache.